Honey Butter Turkey Breast! https://youtu.be/ek5PBL9OR9M
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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Accidently made my best ribs yet.
Just ordered some new rubs, so needed to make room. Had 3 spices/rubs that were almost gone so combined them. Roughly 50/50 ranch powder and zatarins combined and a few tbs of hard-core carnivore black and a dash of cumin.
Prepped these ribs the other night, rubbed with the above, and then in the fridge.
The rest is typical no wrap low and slow procedure. Glazed with blues hog and a temp increase in the last hour.
Wife is making something with green onion, so I stole some scraps from her. The additional random crunch was a welcome addition.Last edited by ItsAllGoneToTheDogs; September 6, 2021, 04:01 PM.
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Panhead John I mean it had to be done, everyone with their fancy ribs and chives or green onion and here's my wife throwing away those parts just as I was slicing the ribs.
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So shared the leftovers at work, was confronted with "my best ribs ever" being lofty... followed by "yeah, these are amazing"
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They look fantastic! That last pic - oh my!
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Club Member
- Aug 2018
- 1094
- Heart of Dixie
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Kamado Joe Big Joe III, Recteq 1250, PKGO, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
One of my all-time favorite dishes is a take on a southern dish, instead of shrimp and grits, we do pulled pork, greens and smoked cheese grits.
I used Chris Lilly’s recipe for the grits, always a hit. Smoked the 6lbs butt and pulled after a paper wrap through the stall at internal of 203F, probed like butter. Not my best pork butt, but tasty nonetheless.
Used my SnS in the Weber Summit, cherry and pecan wood were the lucky ones today.
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Club Member
- Sep 2019
- 2539
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
Joining in on the multi-rub party. Dry brined this 6.5 lb pork butt overnight and then hit with cooking spray and a layer of Flatiron Pepper Company Dark and Smokey rub. Topped that with good old Hank's KC Royale. Wow. Just incredible bark on this one with great taste. Served up with zucchini grilled with a dusting of KC Royale.
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Feb 2019
- 1527
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber Performer
Weber 70th Anniversary kettle, Hot Rod Yellow
Camp Chef Somerset IV 4 burner propane stove
Camp Chef FTG600
OT QOMOTOP 23-inch Gas Griddle
Pit Boss Ultimate 4 burner griddle
Oklahoma Joe's HD orange Bronco
Oklahoma Joe's Bronco Pro
Oklahoma Joe's Judge
Oklahoma Joe's Rambler
Golden's Cast Iron Grill
Ooni Koda 16
Halo Versa 16
Everdure rotisserie grill
Titan Santa Maria grill
Coyote Pellet grill
Hasty Bake Roughneck smoker
LSG 48" Texas Edition offset
Simple dinner tonight, some Alaskan Sockeye. I marvel, sometimes, at the variety of posts regarding cooking salmon. Some seem to believe that it is only prepared as smoked, others only as grilled, and rarely is the distinction made. Some seemingly load it with toppings, others prefer simple prep. I don't dislike smoked, with a 40 year stretch of living in the Seattle area in my background I think I've had salmon prepared just about every way possible. One outcome of that life experience though is I don't have a very high regard for farm raised (typically Atlantic version) as it lacks the flavorful oils of the wild caught Pacific variety.
We are in the grilled, simple prep camp. I do a light marinade of olive oil and soy with a shot of lime juice and dill weed. For cooking I prefer charcoal over the alternatives with a couple chunks of Alder wood (that Northwest influence again) for smoke flavor, admittedly light with grilling time. I prefer to put a fairly hard sear on the flesh side first and then flip it to the skin side to maintain shape integrity for presentation. This pic is of the two pieces resting having just come in off the grill. Served on a bed of sautéed greens and topped with a small dollop of home made jalapeno jam..........yum!
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Andrrr the three most common are Sockeye, Coho, and King, though a lesser grade called Keta is creeping into the market because it's cheaper due to lack of desirability. In the spring a run of salmon known as "Copper River" (region specific Sockeye mostly) come to market at a premium because they tend to have an even richer flavor than the rest of the run.
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Simple dinner. Smoked pork ribs. Honestly, this is the easiest thing to do but if you get good ribs it's just killer taste.
Ribs from Jack Mountain which is a butcher around here that sources locally. No info on the breed, but I'm betting Berkshire or Berkshire cross. Rubbed with Killer Hog The BBQ Rub right before tossing them on.
Two hours in:
4 Hours in. Pulled them off about 30 minutes later:
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Troutman. https://jackmountainmeats.com is their site. I get them from Haggens. They're tasty but I don't know how they'd stack up against Porter Road etc. I grabbed these because of ecowper post on the duroc ribs he had recently.
Red Man Next time I get over there I will. I've got chops from Olsen Farms that I need to thaw and try too https://www.olsenfarms.comLast edited by rickgregory; September 6, 2021, 06:58 PM.
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Club Member
- Aug 2020
- 6061
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Well, now I know what I’ve been missing out on all these years without a griddle. I just bought one for the kettle last week and decided to try it out tonight. I recently bought a 17†propane Blackstone but had to return it, due to the amount of space it would take in my garage. Anyway, I did a pretty easy and basic "stir fry" on it, and it turned out pretty darn good. Cubed some CAB sirloin and mixed it with green, red and yellow onions, bell pepper, tomatoes, mushrooms and a fresh sliced jalapeño with seeds intact. Marinated it for a while in Good Seasons Italian Dressing. Turned out pretty good for my first time using it. Troutman watch your back….pretty soon people will be confusing my cooks for yours! 🙄
Last edited by Panhead John; September 6, 2021, 07:08 PM.
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I'll give a griddling tip - start your veggies first, and separate from the meat. I.e. don't mix them up before cooking. That way you can control the doneness of each, and combine on the griddle at the end of the cook. I like to start the onions and garlic first, then add other veggies a few minutes later, and put the meat down in a separate zone of the griddle about that same time. Once the meat is medium-rare or sufficiently brown, rake it all together, and voila!
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- Aug 2017
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Primo XL
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Orion Smoker
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Slow 'N Sear XL
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