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Show Us What You're Cooking! (SUWYC) - Volume 22, Summer 2021
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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Club Member
- Jun 2016
- 4134
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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- Likes 15
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What Panhead John said! Sign up - we'd love to have you here!
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Another Trader Joe's Coffee Rub fan, I see. I love the stuff!
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Perrrrrrrrfect color holy cow now I need some steak. Thanks a lot!
- 1 like
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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My buddy postponed his 4th party last weekend because of weather. I smoked the ribs last weekend anyway as a "practice run" for the rescheduled party.
SLC cut, modified meathead memphis dust, 36hr dry brine in plastic wrap, cherry and apple smoke. 2 racks glazed with homemade bbq sauce, one rack dry. Rested, cut into individual ribs, went to the party. Got lots of compliments and they went fast.
There's always room for improvement, but I'm at a level where I can be really proud of my ribs.
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Great looking ribs, what did you do to modify the MMD rub? I wanted to do ribs this weekend and also noticed a big jump in price since the start of summer. The weather didn't cooperate this weekend so maybe next weekend.
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Whiskeyman53 I didn't have any ground rosemary, so I used (not as a substitute, but as a replacement to see the difference) ground sumac instead. I substituted (really, added) some gound Long Pepper for the ground black pepper.
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Club Member
- Sep 2019
- 2540
- 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
Tonight I tried to cook the Pork and Peaches recipe that several have cooked in tribute to EdF who recommended it to others. For a while, I feared this post would have to go on the failures thread, but the outcome is a tribute to Ed's knowledge in recommending such a robust recipe that it's hard to ruin.
For the meat, on Friday's trip to the UF Meat Market, I found they had fresh ham roasts on sale for 99 cents a pound. I was intrigued. And since there were no pork butts on hand, I chose one in the size range suggested for the recipe. From my reading, this cut is just the ham cut but not cured.
Where this almost failed is that I set up my Kamado with my 14 inch Lodge cast iron pizza pan as a plancha. The recipe doesn't suggest a temperature, but suggests running close to the smoke point of olive oil, so I chose 350. Like an idiot, I let the pan sit on the grill at 350 for 45 minutes to an hour, but didn't check that it had equilibrated to 350 with my IR gun.
Things looked great at the start:
I even got a pretty good sizzle when I dropped the meat on. But, alas, the pan surface temp was only around 200 even 8-10 minutes into the cook with the lid closed. I gave another 5 minutes and things were no better, so it was rescue time.
I pulled the pan off and transferred the pork and peaches to the grill top and opened the vents for warp 10. I did a few flips, watching the roaring flames with the lid open. At least I nailed a perfect 140 internal when I decided it looked right and pulled it off to check with my Thermapen.
I barely achieved a passable sear on the pork and probably pulled the peaches a bit before the best caramelization, but this stuff was delicious.
I can't imagine how good it would be done correctly.
I will need to optimize this plancha set-up, as I may want to use it in SVQ. I'm thinking running more like 450 than 350 and warming the pan in the oven in the house for a couple of hours first.
Anyway, RIP Ed, and thanks for all the knowledge shared that we can still look up and use.
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