Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First brisket cook on the Weber 26" kettle. Lit 8 B&B briquettes around 7:30 am in the dark:Click image for larger version

Name:	20211016_072942.jpg
Views:	173
Size:	49.4 KB
ID:	1113138

    Buried a couple of chunks of Hickory and one on top: Click image for larger version

Name:	20211016_074355.jpg
Views:	162
Size:	159.4 KB
ID:	1113139
    Click image for larger version

Name:	20211016_074712.jpg
Views:	165
Size:	104.3 KB
ID:	1113140

    Brisket went on at about 8:20, running between 225 and 250: Dry brined the night before then just added black pepper before putting it on.
    Click image for larger version

Name:	20211016_082120.jpg
Views:	162
Size:	144.7 KB
ID:	1113141

    Looking good a couple hours later:
    Click image for larger version

Name:	20211016_102017.jpg
Views:	162
Size:	151.6 KB
ID:	1113142

    Wrapped after about 5 hours, tried to crank up the heat to 300. Fought with that, overshot to about 335, finally settled in around 300 for about 2 1/2 hours. Then into a cooler for about an hour and a half. The result was pretty darn good if I do say so myself. No complaints from the neighbors and lots of compliments. Nice and tender but still sliced well. Very tasty.
    Click image for larger version

Name:	20211016_181444.jpg
Views:	168
Size:	92.1 KB
ID:	1113143

    Certainly not as easy as on the pellet grill. Next one may be on the pellet grill just to see how they compare. This is just my second brisket. The first one I did on the pellet grill and it was pretty bad. Learned a lot from my mistakes on that one...

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      You did a great job. Just look at that smoke ring. Beautiful, that.

      Kathryn

    Not the greatest photo, but, I saw someone do a board sauce with skirt or flank and fingerlings last week, and loved the idea. So tonight, whipped up a chimichurri-esqe board sauce for flat iron and fingerlings. The flat iron was really good, coming from a ranch near my lake house here in New Mexico. Found this place at a farmers market a few weekends ago and really enjoyed it.

    Click image for larger version

Name:	41EE6DB8-9ABB-4A72-8007-9A09E528296E.jpeg
Views:	171
Size:	244.2 KB
ID:	1113150

    Comment


    • TWBarbecue
      TWBarbecue commented
      Editing a comment
      Look delicious! Flat Iron is fantastic!

    • barelfly
      barelfly commented
      Editing a comment
      TWBarbecue, sorry I didn’t mention you as the credit - I couldn’t find the post, but it was wonderful!

    • TWBarbecue
      TWBarbecue commented
      Editing a comment
      barelfly Oh no worries at all. Wasn't looking credit whatsoever! I’m sure it was an incredible feast! Now I’m hungry! 👊🔥

    This was pretty tasty. Bok choy and spicy pork with an Asian pear slaw. I'll definitely make the slaw again since I have a thousand pears on my tree.

    Click image for larger version

Name:	20211020_180409~2_resize_51.jpg
Views:	163
Size:	358.1 KB
ID:	1113158

    Comment


      Soup season
      Click image for larger version

Name:	PXL_20211020_213711639~3.jpg
Views:	172
Size:	310.4 KB
ID:	1113160

      Comment


        Side-by-side comparison of two types of sockeye salmon from Sitka Shares. Smoked/grilled over a live oak fire on the Buckaroo. A few grilled scallions and charred shishitos and brown rice to round it out.

        I preferred the Bristol Bay sockeye (on the left in the plated photo) and flyingpiglet preferred the Prince William Sound sockeye (on the right).


        Click image for larger version  Name:	PXL_20211021_023123155.jpg Views:	61 Size:	302.2 KB ID:	1113199
        Click image for larger version  Name:	PXL_20211021_024504608.jpg Views:	61 Size:	198.7 KB ID:	1113200
        Last edited by theroc; October 21, 2021, 05:12 PM.

        Comment


        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Now this looks good!

        • Jim White
          Jim White commented
          Editing a comment
          Well that worked out nicely for both to eat your fill!

        • barelfly
          barelfly commented
          Editing a comment
          I saw PWS sockeye available on Crowd Cow last night. It caught my eye. This looks wonderful by the way!

        Spinach and Cheddar Quiche!!! Easy yet delicious to make for a cool Fall morning. Put in the smoker at 375 for about 40 min.
        Attached Files

        Comment


        • SammyJ
          SammyJ commented
          Editing a comment
          Nice, Pie crust? (premade?)

        • TWBarbecue
          TWBarbecue commented
          Editing a comment
          SammyJ Yep just went with premade this time to keep it simple!

        • holehogg
          holehogg commented
          Editing a comment
          Friend asked me yesterday if I would make him a spinach and feta "quickie" with his never-ending spinach harvest. Your quiche looks really good.
          BTW told him sorry never made a quiche before.

        Got a Waguy Brisket Point. Gonna smoke it with cherry wood. Should come out pretty awesome. The marbling looks promising.

        Click image for larger version

Name:	wagyu_brisket.jpg
Views:	155
Size:	389.5 KB
ID:	1113359

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Look at all that glorious Wagyu fat!

        • Henrik
          Henrik commented
          Editing a comment
          Yessir!!

        Brunch?

        Click image for larger version

Name:	PXL_20211021_174552869.jpg
Views:	143
Size:	190.5 KB
ID:	1113382

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Oh wow. Yeah, I would be more than down with that!

        • ofelles
          ofelles commented
          Editing a comment
          Bacon and cheese no sides? Heck ya!
          edit: looking closer maybe egg? still heck ya!
          Last edited by ofelles; October 22, 2021, 09:23 AM.

        • Dtax
          Dtax commented
          Editing a comment
          looks absolutely amazing!

        Fired up the PBC and cooked up this Pork shoulder this weekend. Still love ripping that barrel! (Also the cutting board I used to test out my new branding iron, LOL)
        Click image for larger version

Name:	IMG_3979.jpeg
Views:	168
Size:	246.8 KB
ID:	1113393

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          I am gonna make another batch of early in the spring. The shop has been converted over for cabinetry, so I have to wait until that money makin' project is all done. Mr. Bones

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          As previously stated, if God is Good to me, I got time on my Hands...

        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks for your patience, Bones. I know waits suck, but I will make it worth it. I appreciate your understanding. Mr. Bones

        The wife made some tacos! Chicken, Valentina, onions, jalapeño, fresh mint chutney sauce, cilantro, and sour cream.
        Attached Files
        Last edited by IFindZeroBadCooks; October 21, 2021, 03:33 PM.

        Comment


        • IFindZeroBadCooks
          IFindZeroBadCooks commented
          Editing a comment
          I don’t know if it counts but I liked the colors!

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          IFindZeroBadCooks Oh, yeah! Colors matter. Just ask Attjack As they say, your first experience with most food is with your eyes. (Sometimes it's with your nose, as you smell the food from the other room.)

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Wifey done Damfine, an please, Do Tell Her I done sad so...

        One of my Favorites, spatchcock in my Yoder.

        i will spare you the Walmart paper plate.

        Click image for larger version

Name:	7BE16B98-4101-4C0B-8DC5-F6D19E36864F.jpeg
Views:	145
Size:	162.7 KB
ID:	1113464 Click image for larger version

Name:	C62B9EAF-7C5C-4F30-9BDA-9628C87C9024.jpeg
Views:	130
Size:	164.8 KB
ID:	1113465

        Comment


          Pan seared some Mahi Mahi in a mixture of seasame oil, garlic butter, thyme, and other, and some oven roasted new potatoes, that were finished with a melted garlic butter, with a bit of thyme, that I put in a squeeze bottle to finish them under a broil, finally then topped with fresh parmesan. Both were really good, but the potatoes were on point, Also baked two loaves today, have two more close to being bench rested, shaped and then put to sleep tonight.

          Click image for larger version  Name:	8FA13C10-178A-4AB9-92CE-9BD8245DDDC6.jpeg Views:	0 Size:	4.85 MB ID:	1113498
          Click image for larger version  Name:	4744329C-4A00-4D73-ADE0-AC15CB15E46D.jpeg Views:	0 Size:	6.27 MB ID:	1113497
          Click image for larger version  Name:	6E877144-1267-4DF8-8458-DE62A14509CC.jpeg Views:	7 Size:	5.65 MB ID:	1113515
          Click image for larger version  Name:	7C48957A-D546-4AA5-9E0E-14AF674C3F5A.jpeg Views:	7 Size:	6.27 MB ID:	1113516
          Click image for larger version  Name:	E6EBDCC5-1F32-4720-9645-D6F4F67553DA.jpeg Views:	8 Size:	517.3 KB ID:	1113514
          Last edited by Richard Chrz; October 21, 2021, 08:09 PM.

          Comment


          • RustyHaines
            RustyHaines commented
            Editing a comment
            Oh man you did it again. Absolutely wonderful looking food. Slices of that bread slathered with good homemade butter would prepare me for the rapture ! Your offer of the futon is sounding better with every post !

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            Dr. Pepper. I hope someday that you get to have 4 slices, or an entire loaf. I have a friend here that lives in Portland up until about 3 years ago, she is on my bread order list in rotation. She gives it a big thumbs up. But, I do not have any experience with sourdough really other then my own baking. To truly compare it.

          • tbob4
            tbob4 commented
            Editing a comment
            The first loaf photo is exquisite!

          Did my first cook with the Lemitar chile that a friend sent. Incredible flavor! I stuffed six of them with a cheesy-bacon mix and rolled them into a five pound pork loin. Turned out really well. I will write this up as a recipe.

          Click image for larger version

Name:	2021-10-21 20.13.30.jpg
Views:	125
Size:	164.6 KB
ID:	1113512

          Click image for larger version

Name:	2021-10-21 20.11.53.jpg
Views:	144
Size:	210.5 KB
ID:	1113511

          Comment


          • Dtax
            Dtax commented
            Editing a comment
            temp on that pork looks perfect to my liking. nice job!

          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            That has a beautiful sear on it for that center. Way to knock it out of the park!

          • Henrik
            Henrik commented
            Editing a comment
            Looks perfect!

          I roasted an acorn squash and pureed it with a little evoo and salt for the sauce. Then I topped it with roasted delicata squash, goat cheese, hot honey, and walnuts. I will do this again for sure. I actually wanted butternut squash for the sauce but the corner store didn't have any. Next time I'll do it that way.

          Click image for larger version

Name:	20211021_183323~2_resize_31.jpg
Views:	168
Size:	137.4 KB
ID:	1113585
          Last edited by Attjack; October 21, 2021, 08:26 PM.

          Comment


          • tbob4
            tbob4 commented
            Editing a comment
            The photo isn't there - just a blue question mark.

          • Attjack
            Attjack commented
            Editing a comment
            tbob4 Damn. I think it's AR.com though not me.

          • tbob4
            tbob4 commented
            Editing a comment
            It’s showing up again. Well worth the wait!

          A preamble: If this posts belongs elsewhere in another channel please feel free to relocate

          I have been smoking/grilling for years with what I would call good results. Pulled pork, pork rib roasts, chuck, tri-tip, ribs, chicken, turkey, wings, cheese, steaks, Sous Vide . . . I have refined my craft. I have had failures and am thankful for stews, chilis, burritos, omelets, etc. for their assistance ! But I have always been intimidated by brisket. It seemed temperamental to cook and a packer (for me) is quite an investment. So a failure appeared to be potentially expensive stews, chilis, burritos, omelets, etc.

          And then I studied up on SVQ for brisket. Thought this made brisket less of a risk and I decided to give it a try. Plus I received a generous gift card for my recent retirement to my favorite meat purveyor (along with one to my local distiller, yes my colleagues know me well !) So I bought a prime packer and started my mission.

          After trimming, I separated the flat from the point thinking if I succeeded with the flat I could apply what I learned to the point. Flat was approximately 6 pounds. Pre SV rub was SPG and I threw in 1/2 a chopped white onion. SV at 155 degrees for 30 hours. Post SV was BBR rub, 245-250 degrees for 2+ hours, fat cap down, bringing it back up to 155 and setting a bark. Photos of the result:

          Click image for larger version

Name:	IMG_20211016_181445837.jpg
Views:	393
Size:	123.6 KB
ID:	1113686

          Click image for larger version

Name:	IMG_20211016_182547936.jpg
Views:	104
Size:	167.4 KB
ID:	1113687

          Click image for larger version

Name:	IMG_20211016_182749757.jpg
Views:	105
Size:	115.1 KB
ID:	1113688

          I had acceptable bark, the meat was tender, good beef flavor, but it was dry not moist. There was a bit of juicy meat along the fat cap though. It was not outrageously dry, but it sure was not juicy. But I think I know why and I'm hoping my brethren here can weigh in.

          For an unexplained reason (brain freeze, senior moment), and contrary to all my previous successful SVQ endeavors, after the ice bath I removed the purge to prepare table jus, and placed the flat on a rack in the fridge uncovered for 2 days before smoking. I am assuming this is when the moisture left the meat. But I am open for information and yes criticism, to help me learn. I still have a wonderful looking point for my next try.

          Comment


          • Red Man
            Red Man commented
            Editing a comment
            The flat will typically be a bit dry. Did you slice it very long before serving? I have better luck with the flat when leaving it attached to the point and leaving a little of the deckle fat in between them. This causes a little rendered fat to run down each slice.

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read ourcompletereview


        Finally, A Great Portable Pellet Smoker

        Green Mountain Grills Trek smoker

        Green Mountain Grills Trek smoker

        Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

        Click here to read our detailed review and to order


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review


        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker