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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Club Member
- Mar 2016
- 1626
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
- Likes 22
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Club Member
- Jul 2019
- 2108
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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Did a Sous Vide test for thanksgiving​​​​​​. Grabbed a couple of split turkey breasts and deboned. Dry brine for a few hours and added some pepper. Bagged and placed in the hot tub at 145 for 3 hours followed by an ice bath. Was running short on time so I only got them cooled to 65-70 degrees before onto the Weber offset with a good amount of post oak. Result was incredible. Will do the whole bird for thanksgiving, cooled properly for a longer smoke and a better crisp on the skin. Also made a good pot of stock with the bones, so gravy shouldn’t be a problem.
I’ve done plenty of chicken breasts SV, but not turkey. Never been a big turkey guy at thanksgiving, but I’d fix this for a meal anytime of the year.
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Kathryn,
If I do a whole bird, it’ll probably be in the 14lb range. I’m gonna cut it up and bag the breasts and leg quarters separately. I’ll check with the wife’s family and see if they even want the dark meat. If not, I’ll buy some breasts and go that route. I’m easy on that.
I picked up a cambro bus box that should comfortably hold a good sized brisket, so the cut up bird shouldn’t be an issue. I’ll hot tub em a couple of days before so I can do it in shifts if I have to.
- 2 likes
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Founding Member
- Jul 2014
- 1471
- Altadena, CA
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- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
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Quick and easy Grilled Flank Steak and Chicken Thighs using Chef Eric Gephart’s Steak Marinade! 🔥 Delicious
Chef Eric Steak Marinade:
1 Tablespoon Ginger
4 Cloves Garlic, Fresh Chopped
¼ Bunch Scallion
1 Cup Soy Sauce
¼ Cup Sweet Chili
1 Tablespoon Pickled Ginger Juice
2 teaspoons Garlic Chili Sauce or Sambal
1 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Olive Oil
Marinade Method: Combine in a bowl and whisk to fully incorporate.
- Likes 16
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
- Likes 24
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Dr. Pepper I do these all the time. Pre-smoke until I get the bark I want (or it gets to about 125*F IT), then bag and bath at 130*F for 24-30 hours (thickness dependent went 24 on this one), then post smoke to re-establish the bark and take on a little extra smoke (but not to exceed 125*ish). I use mesquite (like 1 or 2 small chunks) for smoke. On this roast I used Plowboy's Bovine Bold seasoning, really like the flavor profiles !!
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Club Member
- Oct 2015
- 1037
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
- Likes 14
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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
- Likes 15
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Club Member
- Mar 2016
- 1762
- North Central Iowa & the Iowa Great Lakes
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Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
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tbob4 I kept it pretty simple. Put them into a zip lock bag with some olive oil, basil and salt. Stirred them every couple of minutes, and my wife added some melted butter when I brought them in. It was a small bag of baby carrots for the 2 of us, but there weren't any leftovers. At least not carrots.
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
- Likes 18
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Vortex "fried" wings with Thai sweet chili sauce.
Tried something a little different than my normal process. The wings were dry brined overnight, than coated in a 70/30 mix of AP flour and corn starch with about a teaspoon of baking powder and seasonings, then cooked with about 2/3 of a chimney of KBB in the vortex with the bottom vents wide open and the top vent about half. Definitely cooked at a lower temp than running flat out, so they didn't crisp up as much but the wings were cooked better. The texture was more like Shake'n'Bake than fried, but still crispy enough to hold up to the sauce, and the chicken was perfect. I had one of the leftover wings cold and plain later and it was still a damn good wing.
And the view certainly didn't not help, either.
- Likes 16
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