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

    Enchiladas Suizas a la Rick Bayless: https://youtu.be/76bJglYQhqw

    I used shredded beef rib from Louie Mueller BBQ plus a slice of brisket and brisket beans from Brett's Backyard BBQ. Fresh corn and flour blend tortillas from HEB.

    Click image for larger version

Name:	suizas.jpg
Views:	209
Size:	96.7 KB
ID:	1116119

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      There's nothing like using high-end ingredients in your cooking. I'm sure those enchiladas were epic and brought back memories of a fun weekend.

    • Troutman
      Troutman commented
      Editing a comment
      Bet they were delish David. Love following Bayless cooks.

    • tbob4
      tbob4 commented
      Editing a comment
      That looks great!

    Ribeye anyone?
    Attached Files

    Comment


    • Caffeine88
      Caffeine88 commented
      Editing a comment
      I'm in!

    • RonB
      RonB commented
      Editing a comment
      I'd eat just about any hunk o' beef cooked that well.

    • tbob4
      tbob4 commented
      Editing a comment
      I would take one!

    A simple lunch - grilled cheese on my homemade Japanese milk bread. I will do this again, and I don't know why I didn't think of it before...

    Click image for larger version

Name:	20211027_123945[1].jpg
Views:	227
Size:	125.5 KB
ID:	1116250

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      RonB how far did the cheese stretch? The mark of an epic grilled cheese!

    • RonB
      RonB commented
      Editing a comment
      Sorry SheilaAnn - I wuz eatin' my food not playin' with it. At no time did I try to stretch the melted cheese...

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Look at the marbling!! Its like the wagyu of bread!

    Clearly, I've been on a stir-fry kick lately.

    Here is today's lunch....start to finish, perhaps 10 minutes. This one is meatless and used up my broccoli and mushrooms. I tried something different: as it takes a while to get broccoli cooked in a pan. I steamed the broccoli in the microwave (90 seconds and it is perfect) while the mushrooms browned in avocado oil in the pan. Once the noodles were done, I added the broccoli in, some chiles de arbol, and three minced cloves of garlic. Once the garlic was fragrant, in went the noodles and stir-fry sauce.

    Mix, top with some crushed red pepper flakes and sesame seeds and done!

    I am really into these egg noodles. They come pre-portioned and you just plop them into boiling water for 2-3 minutes and they really soak up the sauce!

    Click image for larger version

Name:	IMG-5081.JPG
Views:	170
Size:	99.6 KB
ID:	1116260

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Which brand of noodles? Photo of package? Please 🙏🏼

    • Jim White
      Jim White commented
      Editing a comment
      Dr. Pepper Haha. I was just googling them. I haven't used noodles in stir-fry but that clearly needs to change.

    Chilli season

    Click image for larger version

Name:	PXL_20211027_181337054.jpg
Views:	185
Size:	183.0 KB
ID:	1116313

    Comment


    • Dtax
      Dtax commented
      Editing a comment
      You even make Ritz look sophisticated, great job!

    Which brand of noodles? Photo of package?

    Hereis the one available at my local store. I am sure there are similar ones available elsewhere. You can see the individual servings are coiled up and there are nine per package. Each one will fit easily into the palm of your hand. You cook until they unravel.

    Click image for larger version

Name:	Screen Shot 2021-10-27 at 2.24.39 PM.png
Views:	175
Size:	179.7 KB
ID:	1116325

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      ¡Muchas gracias! I just looked up the nutrition label, and these are not fried. Nice. The fried noodles add about 300 calories to each serving (which some of us don't need during Covid times.)
      Last edited by Dr. Pepper; October 27, 2021, 02:07 PM.

    • RonB
      RonB commented
      Editing a comment
      I have to go to a local Asian food store to get frozen noodles. They also come in a 16 oz package, but it's one large lump. I cut it into thirds and use two thirds for one meal for the two of us. I freeze the other third for next time. I like the way yours are packaged better.

    • tbob4
      tbob4 commented
      Editing a comment
      All I had to do was scroll thanks!

    Fired up my Yoder for a fun cook.

    Trim off the silver skin, and butterflied, seasoned with our own Memphis Dust.

    Click image for larger version

Name:	IMG_1240.JPG
Views:	192
Size:	113.9 KB
ID:	1116391

    Softened cream cheese, and Jalapeno blended.

    Click image for larger version

Name:	IMG_1241.JPG
Views:	171
Size:	125.5 KB
ID:	1116392

    Tied and resting in my Fridge


    Click image for larger version

Name:	IMG_1242.JPG
Views:	166
Size:	135.3 KB
ID:	1116393

    Now, let my Yoder do it's Magic

    Click image for larger version

Name:	IMG_1244.jpg
Views:	163
Size:	213.3 KB
ID:	1116394

    Sliced, and YES, that's a smoke ring from a pellet smoker.

    Click image for larger version

Name:	IMG_1251.jpg
Views:	163
Size:	180.5 KB
ID:	1116395

    Comment


      Burger night

      Click image for larger version

Name:	82D4036F-C2DE-441E-B61D-1842754B2C07.jpeg
Views:	182
Size:	148.3 KB
ID:	1116399

      Comment


      So I recently procured a 15 lb prime brisket. Decided in my head I was going to separate the point from the flat and turn the flat into pastrami and save the point for a later date. Being in NY, where we don’t have access to whole packers, I’m fairly noob coming to trimming/separating it. I would up with around a 6 lb flat, 4 lb point and another ~1 lb piece of flat. The big flat is currently being corned and will be ready maybe Sunday or early next week and the point was vac sealed and is in the freezer for a later date.

      That left me with the minuscule flat piece. Being I had the SV going for something else, decided to SVQ it. 24 hrs at 155, followed by and overnight chill and a smoke for about 2 hrs at 225. Turned out pretty damn good for a small little flat. Nice smoke flavor and bark (and nice smoke ring). Also threw some russets onto the smoker. Didn’t pick up much smoke flavor, so likely won’t bother doing that next time.

      Click image for larger version

Name:	334A0316-DF31-479D-9E23-17ECBB70F56B.jpeg
Views:	218
Size:	164.4 KB
ID:	1116428

      Comment


        Creamy Chicken and Wild Rice soup. Piece of sour dough toast on the side
        Click image for larger version

Name:	Creamy Chicken & Wild Rice.JPG
Views:	171
Size:	146.3 KB
ID:	1116430

        Comment


        • glitchy
          glitchy commented
          Editing a comment
          That looks great.

        Not my best work. For whatever reason my MAK was refusing to get below 200 (pretty sure it's because I used foil on the bottom grate), but I figured these NY strips would get to 115ish in less than an hour... they didn't, after 1.5 hours they were at 103 (pretty sure because of the foil). Anyway, even with constant flipping until 125 IT they weren't edge to edge pink like my usual reverse sear attempts.

        Still really good though, just won't use foil again like this, and stick to the flame zone covers I usually roll with..

        Click image for larger version

Name:	20211027_172647.jpg
Views:	147
Size:	155.6 KB
ID:	1116518
        Click image for larger version

Name:	20211027_190436.jpg
Views:	155
Size:	72.4 KB
ID:	1116517
        Click image for larger version

Name:	20211027_193846.jpg
Views:	153
Size:	196.7 KB
ID:	1116520
        Click image for larger version

Name:	20211027_194703.jpg
Views:	151
Size:	216.9 KB
ID:	1116519

        Comment


        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
          Editing a comment
          BTW my hypothesis about the foil is that it was acting as a radiant barrier to the meat AND redirecting all the heat at the thermocouple. As soon as I removed the foil the temp dropped to 180 before I set the MAK to grill mode. And if it was 180 or less where the meat was, that jives with the reverse part of the cook taking twice what was expected vs the 225-200 reading I was getting with the foil. IF I do this again, I'll throw the on grate probe on the fireboard to confirm this hypothesis.

        First time doing the brontosaurus rib. Turned it into a fried quinoa dish with chipotle Mayo for weeknight meal.
        Attached Files

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Looking good!

        • Spinaker
          Spinaker commented
          Editing a comment
          My favorite thing too smoke these days! Tough to beat. Great looking cook.

        • tbob4
          tbob4 commented
          Editing a comment
          Pretty darn good!

        Lunch:

        Click image for larger version

Name:	PXL_20211028_181359182-01.jpeg
Views:	132
Size:	244.3 KB
ID:	1116620

        Comment


        • ofelles
          ofelles commented
          Editing a comment
          I think I like it, what is it?

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          ofelles - It's split pea soup with ham, Orion

        Had Steak night the other night. Big ol' 32 OZ ribeye, a little skirt in there and some broccoli bake. I could eat this meal every day. One meal a day these days, so I make sure I am getting all I need.
        Click image for larger version

Name:	Steak night.jpeg
Views:	135
Size:	131.8 KB
ID:	1116627

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          I steam the broccoli on the stove. Then throw it into a hot skillet to get everything to melt together. Then slide the skillet into the oven at 450 F with convection on. Wait about ten mins or when the cheese is melted and browned to your liking! This is one of my favorite high fat, low carb meals. I eat it all the time. Andrrr

        • Andrrr
          Andrrr commented
          Editing a comment
          Spinaker I knew that’s what you were in to which is why I asked. Thanks much

        • Spinaker
          Spinaker commented
          Editing a comment
          You bet, you will love it, if you are into that game as well. Andrrr

        Clean up the refrigerator omelette

        Click image for larger version

Name:	PXL_20211028_001041219.jpg
Views:	132
Size:	252.0 KB
ID:	1116649

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          I’m afraid most of us are in that boat with you.

        • IFindZeroBadCooks
          IFindZeroBadCooks commented
          Editing a comment
          Exactly what I was thinking!

        • Ernest
          Ernest commented
          Editing a comment
          That's the power of pinesol baby!!! LOL

      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