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

    Been pretty busy… but made some tasty food a week or so ago. Reverse seared ribeyes, roasted potatoes, and a tasty salad. I also made 3 more chickens in my KBQ… very tasty. I made chicken madras with some of the leftover chicken! Click image for larger version

Name:	77F5E8CB-8489-4266-9998-D84BD6F47383.jpeg
Views:	178
Size:	319.6 KB
ID:	1114329 Click image for larger version

Name:	EC35CBB7-9F3C-4650-B489-743085C2A5FC.jpeg
Views:	179
Size:	95.4 KB
ID:	1114328 Click image for larger version

Name:	909C96A5-C1CF-40A5-9590-824B5961CB12.jpeg
Views:	177
Size:	177.4 KB
ID:	1114330 Click image for larger version

Name:	76C136ED-87DC-44B2-BA99-F24D7DF4FD90.jpeg
Views:	173
Size:	168.3 KB
ID:	1114331

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      Love them napkin holders!

    • tbob4
      tbob4 commented
      Editing a comment
      It looks delicious and festive on the table.

    Chicken thighs with garlic and herb rub.
    Click image for larger version  Name:	20211018_194812.jpg Views:	0 Size:	4.66 MB ID:	1114359

    Comment


      Cajun shrimp on the flat top.
      Attached Files

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        I can't wait for my son to come home for Christmas. My wife isn't a seafood person. My boy is the opposite. We are going to try this.

      Still having fun with the bacon cook

      Click image for larger version

Name:	IMG_5359.jpg
Views:	166
Size:	145.4 KB
ID:	1114446
      Click image for larger version

Name:	IMG_5360.JPG
Views:	162
Size:	118.9 KB
ID:	1114445
      Click image for larger version

Name:	IMG_5361.jpg
Views:	167
Size:	85.2 KB
ID:	1114444

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Dr. Pepper - I think I will call it a Chico Benedict. To be a California “anything” with Hollandaise sauce it would have to have spinach. Ps - had my Spigelian done Tuesday. Worked from home Thursday and was in the field Friday.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        tbob4 Good to hear re: the hernia repair. I assume they did it laparoscopically and with some mesh?

      • holehogg
        holehogg commented
        Editing a comment
        Oh boy.

      Rhode Island clan chowder (no milk/cream and no tomato.) Just, clams, clam broth, bacon onions, potatoes and thyme.

      Click image for larger version

Name:	PXL_20211023_171236708-01.jpeg
Views:	176
Size:	204.3 KB
ID:	1114455

      Click image for larger version

Name:	PXL_20211023_171322545-01.jpeg
Views:	159
Size:	118.2 KB
ID:	1114456

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Andrrr - And best of all you can make it with canned clams and bottled clam juice from the supermarket and it turns out fantastic!

      • Andrrr
        Andrrr commented
        Editing a comment
        Dewesq55 what recipe do you use?

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Andrrr - The basic recipe was recently in the NY Times cooking section. The idea to use canned clams and juice was in the comments section. I have to write it up as I did it for Barbara's mom. When I do, I'll post it to AR.

      Lunch on the deck enjoying the beautiful fall air:

      Click image for larger version

Name:	PXL_20211023_172341627-01.jpeg
Views:	166
Size:	152.3 KB
ID:	1114460

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        The chowder-dog mix is great

      Got some beef ribs on the KBQ and some Armadillo Eggs too! I have never made these Eggs before so we will see how it goes. I have the cream cheese Stuffed jaleopenos wrapped in SRF hamburger and Bacon. Rubbed down with some Meat Church Holy Hot.I expect good things!
      Click image for larger version

Name:	IMG_4022.jpeg
Views:	174
Size:	150.2 KB
ID:	1114485 Click image for larger version

Name:	IMG_4020.jpeg
Views:	154
Size:	282.6 KB
ID:	1114486

      Comment


        Whelp.....these are good eaten'! LOL. Insane. You guys have to try these Armadillo Eggs. Soooooo good.
        Click image for larger version  Name:	IMG_4024.jpeg Views:	17 Size:	3.57 MB ID:	1114523 Click image for larger version  Name:	IMG_4029.jpeg Views:	16 Size:	3.29 MB ID:	1114524

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          For those curious......Here is the recipe.

          https://www.meatchurch.com/blogs/rec...027ce9a0&_ss=r

        • holehogg
          holehogg commented
          Editing a comment
          All I have to say is "Lekker"

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Into the Paprika app went that recipe the minute I laid eyes on your photos. Hope to try it soon. Thanks!

          Kathryn

        Thought it'd be good to try some steaks tonight on my new to me Primo XL. Go easy on the Porterhouse. This was my first time reverse searing a steak.
        Attached Files

        Comment


        • Andrrr
          Andrrr commented
          Editing a comment
          What are your first impressions?

        • jpietrantone
          jpietrantone commented
          Editing a comment
          Andrrr I love this grill! Everything comes off perfect thus far. I'm going to smoke a pork butt and beef shoulder tomorrow. A little nervous but excited. The dry run went well yesterday.

        • Andrrr
          Andrrr commented
          Editing a comment
          Glad to hear you’re happy so far. Just remember it’s way easier to go up in temp than down. Error on the side of caution till you get a good feel for vent settings.

        In another thread Mr. Bones requested a photo of this cook. I almost totally forgot and only managed one shot after I had started eating...

        Click image for larger version

Name:	20211023_180835[1].jpg
Views:	148
Size:	54.5 KB
ID:	1114591

        Comment


        • Johnny Booth
          Johnny Booth commented
          Editing a comment
          I don’t blame you, that’s looks awesome.

        Indo/American Fusion.
        Nasi Goreng - Indonesian Fried Rice...they use Sambal Jeruk for heat. It’s hot.
        The dish normally calls for cubed SPAM, or canned corned beef.
        The cucumbers called Achar. Chilled ice cold while soaking in Rice Vinegar with hot peppers. Habanero’s used here.
        The bread and butter pickles, also ice cold, ease the heat.

        We made it with the last of the home made Pastrami from my Brisket Three Ways cook.
        Adding the smoky Pastrami was new and delicious!

        Click image for larger version

Name:	C998D54D-B565-4942-8C51-21F955B167A5.jpeg
Views:	178
Size:	150.2 KB
ID:	1114594

        Comment


        • Jim White
          Jim White commented
          Editing a comment
          That looks and sounds great!

        First cook with my PitBoss flat griddle.
        nice unit for the price.

        Click image for larger version

Name:	283E3370-CFBE-4EDE-AC1D-45F7B432A013.jpeg
Views:	152
Size:	169.7 KB
ID:	1114596
        Click image for larger version

Name:	01A8B065-5B0D-4877-94B2-A4D2E012D45E.jpeg
Views:	144
Size:	108.8 KB
ID:	1114597
        BurgerKing got nothing on this ole man.
        Click image for larger version

Name:	A7B315BF-E651-4A3A-A54E-1A7C58B8AB28.jpeg
Views:	145
Size:	170.1 KB
ID:	1114598

        Comment


          Click image for larger version

Name:	PXL_20211023_200122504 (2).jpg
Views:	152
Size:	141.9 KB
ID:	1114619

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            You don't fight fair Sir.

          Click image for larger version  Name:	FFC600CF-B90E-420E-BE52-09076653B9B0.jpeg Views:	64 Size:	117.1 KB ID:	1114671 Click image for larger version  Name:	2C198756-5747-49ED-A5A3-C9AC1ADF77E3.jpeg Views:	67 Size:	114.9 KB ID:	1114668 Click image for larger version  Name:	2389AE05-6B52-43B2-ABD1-C294F53FFB75.jpeg Views:	67 Size:	132.3 KB ID:	1114669 Click image for larger version  Name:	1EF071AA-9AF3-4EAA-8AB6-6C13DC362697.jpeg Views:	67 Size:	117.5 KB ID:	1114672 Click image for larger version  Name:	8DFA9E6C-BCB9-4545-B0DE-37930FC92A2A.jpeg Views:	64 Size:	141.6 KB ID:	1114673









          Click image for larger version  Name:	554B8539-1E63-4736-B76F-5EDBA4266937.jpeg Views:	67 Size:	112.7 KB ID:	1114670


          Cheesesteak night.

          Sharp (aged) provolone, grilled (sautéed) onions, broccoli rabe, on a proper roll.

          Guess the cut of beef used.

          Edit: while thinly sliced ribeye is by far the most widely used cut here in Phila (adjacent), I used tongue for this one. This was an experiment. A delicious experiment.

          Notes:
          the sharp provolone and broccoli rabe (rapini) go very well together. I often pass on both if one of the two isn’t available. Regular provolone is great. American (creamy and salty, this is a good application) and Whiz (shudder) are also acceptable, traditionally.

          Broccoli rabe or rapini is fairly bitter, but blanching before sautéing helps balance it. I sauté with garlic and crushed red pepper.

          “Philadelphia is the only place I have been to where broccoli rabe is a sandwich condiment.” -cboss who is not Philly native. She approves though.

          Broccoli rabe and sharp provolone are more common on the roast pork sandwich, and that’s probably a better combination of flavors, frankly. But this is great too.

          Bel Gioioso makes a good Wisconsin sharp provolone. Boar’s head makes one too. Wegmans (at least in this area) store ages their provolone.

          Sharp provolone is aged and a little difficult to melt, so you need to add it earlier than an easy melting cheese. Cut it thin and handle carefully. Extra sharp is is too hard.



          Last edited by gboss; October 24, 2021, 09:30 AM. Reason: Edit: cut of beef and notes

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            Looks super yummy. No idea about the cut of beef but I'll put my toe in the water and say topside or silverside. The only reason being I often use one of the above cuts for thinly sliced beef dishes.

          • gboss
            gboss commented
            Editing a comment
            theroc The trifecta of the bitterness of the greens, the sharpness of the aged cheese, and the richness of the beef is truly delicious.
            Dr. Pepper someone steered you right in Phila if you ended up at RTM. There is some delicious food there.

          • gboss
            gboss commented
            Editing a comment
            Dr. Pepper if you try to recreate it at home, blanching the rapini/rabe before you sautée it helps control the bitterness.

          Sous vide noob style.
          Frozen pork lion un brined into the soup 2.5 hours at 132°, taken out, patted dry, peppered & Red Baron spiced, seared on the Napoleon sear burner and served. Skeptic wife approved All while entertaining guests, reborn…..
          Attached Files

          Comment

          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


          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


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourcomplete review

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          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


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker