Chicken on the pooper. Spatched a big ol' chicken, and gave it a good shake of Meatheads poultry. Went on the pooper for set for 180° to give it a touch of smokiness, then finished at 375°. Took a little longer to finish than expected, but this was one big bird. For reference, that is a half sheet pan it is sitting on. Tried to weigh it, but my OXO scale tops out at five pounds.
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Chicken on the pooper. Spatched a big ol' chicken, and gave it a good shake of Meatheads poultry. Went on the pooper for set for 180° to give it a touch of smokiness, then finished at 375°. Took a little longer to finish than expected, but this was one big bird. For reference, that is a half sheet pan it is sitting on. Tried to weigh it, but my OXO scale tops out at five pounds.
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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!
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So I'll call my first low and slow on the Primo XL a success. I ended up tossing the beef shoulder because the meat was really dry and tough. Our last half cow has been hit and miss on the cuts.
Controlling temp was a little challenging at first but I got it to stay between 250-270 for almost the entire cook.
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How much you pay for that? Has to be over $2000! Ha! The steal of the century and it is already paying off. Note - I cook on my smoker at 225 but cannot really expect anything less than 250 on my Vision grill. You will learn its’ sweet spot and it will just go forever at it.Last edited by tbob4; October 24, 2021, 07:30 PM.
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Club Member
- Feb 2021
- 323
- Near Athens, GA
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Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Pork tenderloins don't make it to my grill often enough.
Both got a healthy rub down with kosher salt. I sliced one and made a roulade with sun-dried tomatoes, fresh feta, toasted pine nuts, and chopped rosemary, parsley, oregano, and thyme. Assuming the roulade might totally fail, I left the other whole and used the same herb mix with olive oil. A reverse sear took about 25 min on the cool side to get to 130, and a few more on the hot side to sear it get to 145 internal.
Juicy... Wow. Yeah, they were delicious!
We put it together with another loaf of Lisa's amazing bread, and her take on a really spectacular veggie dish called briam (layered red potato, red onion, zucchini with oreg, parsley, and rosemary). Yeah, I never heard of it either, but it's amazing!
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Club Member
- Dec 2020
- 177
- Grand Rapids, MI
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Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
So, today was DUCK DAY 2021.
I ordered 3 fresh ducks to give a try in my KBQ, although I’ve never made duck before. I rubbed them for Peking duck and smoked them up. Made a sauce, and an orange sauce that was unrelated but tasty. Served in a scallion crepe that was fantastic! Could have rendered a bit more of the duck fast but overall, very very tasty, friends and SWMBO were impressed (and went fir seconds!)
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Dr. Pepper Thanks! That is a pretty glorious meal, which I'd love to try. Truth told - my wife wants the dumpling recipe! We had them in Prague several years ago and her eyes lit up when I showed her your pix :-)
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Caffeine88 I think this is the recipe I used, except that I make a roll out of the dough, and then cut them into slices and steam in our steam/convection oven. I have used other recipes as well, but I avoided the recipes that call for old bread, which is apparently part of traditional Bohemian and Polish dumplings.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
A small wing cook & a single butt smoked on my new grilla grills Silverbac this past week.
I'm happy with how even the heat is. 375 for about an hour and 15 minutes. Skin was crispy.
This was an overnight cook at ~225. It was very good but the family says not quite as good as when cooked with charcoal on my kettle or kamado.
Coming out of the faux cambro...I may have taken a bite.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Southern Fried Smothered Pork Chops. The chops were brined overnight in buttermilk and spices. Then dipped in plain flour, then egg wash then seasoned flour and pan fried to color then finished in a 225F oven to 145F. The onion gravy was thickened with some of the same seasoned flour. The liquid was provided by homemade chicken stock and half and half (I couldn't get heavy cream the last couple of days.) Sides were mashed potatoes (instant) and Caesar salad with Kenji's dressing. I thought the chops were great. Barbara didn't love them. She said there was some flavor there she didn't like. Not sure if it was the chop or the gravy. She makes Chef John's smothered chops using medallions of tenderloin instead of chops. It's very good, but I wanted to try the southern fried ones because that was my first introduction to smothered pork chops about 40 years ago at a soul food restaurant in lower Manhattan.
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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
Leftovers from Friday’s fiesta. I offered up traditional Americanized taco toppings of cheese, lettuce, tomatoes, sour cream, etc. AND toppings for On The Border copycat brisket tacos. I preferred the bbq version with a jalapeño bbq sauce. Friday night was freshly grated jack versus bagged shredded.
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Club Member
- Apr 2018
- 4864
- 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.
So after the previous cook posts, here's mine. Feltmans dog done in Foodi on grill mode. Cains Beer Battered fries. Closest I've found to McDonald's. Dog on steamed bun, spicy mustard and sauerkraut.
In fairness back from Vermont this afternoon, weather stinks and I'm lazy. Based on weather this week not much outdoor cooking going to happen.
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Club Member
- May 2020
- 1233
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
- Likes 11
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Club Member
- Dec 2018
- 3174
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
I did another stir-fry experiment tonight. Changed up some things.
This time i dusted the chicken thigh pieces in cornstarch, which helped to brown them. It's a bit of a wash as when covered with the dark sauce, you can't see that. I also changed the sauce a bit. This time I just used 1/2 tbl of sugar, 1/4 cup of chicken broth, 2 tbl soy sauce, 2 tbl soy paste, and 2 tbl oyster sauce. The oyster sauce adds just a little something different. I left out the cornstarch in the sauce, thinking the soy paste would be enough to thicken it enough, and it did provide a little viscosity, but it really does need some corn starch.
Everything else I essentially did as before.....cooked the chicken, removed the chicken, and stir-fried broccoli, onions, and mushrooms. I added 12 chilis de arbol (six whole, six cut up into small pieces). Yum....perfect amount of heat. I then added some garlic at the last minute, then added the noodles and chicken back in and then the sauce.
I'm getting there. I think I will dispense with the mushrooms. They get squishy although they taste fantastic. (And at $6 for oz for basic whole white mushrooms, also a bit pricey!) I really like how the broccoli turns out. I do not like mushy broccoli.
Good stuff.
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