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

    Grilled some salmon (from Sitka Salmon Shares) on the SnS last night. Nothing fancy, just lit 1/2 chimney of charcoal and put it in the SnS. Dome therm said it was about 280F after 10 minutes, so I put the salmon on, brought internal up to 135F, then seared and flipped about 4 times. Pulled the salmon, quickly grilled some asparagus. Served with couscous.

    The whole thing, beginning to end, took 1 hour from the time I lit the charcoal to putting plates on table.

    Click image for larger version

Name:	Salmon-Asparagus - 1.jpeg
Views:	129
Size:	59.6 KB
ID:	1120357
    Click image for larger version

Name:	Salmon-Asparagus - 2.jpeg
Views:	142
Size:	29.4 KB
ID:	1120356
    Click image for larger version

Name:	Salmon-Asparagus - 3.jpeg
Views:	133
Size:	52.0 KB
ID:	1120359
    Click image for larger version

Name:	Salmon-Asparagus - 4.jpeg
Views:	129
Size:	56.0 KB
ID:	1120358

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Henrik we love salmon pretty much any time :-) .... sadly, I am out of KC Royale to use on the salmon

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      The way you wrote it, it sounds like such a relaxing cook.

    • ecowper
      ecowper commented
      Editing a comment
      Michael_in_TX it really was. I didn't work hard at it, at all. I enjoyed an old fashioned while I was cooking, didn't have to scramble to make everything come out right. It just .... happened.

    Click image for larger version

Name:	B134E3D6-32D5-4D23-A293-382864E4C0E4.jpeg
Views:	144
Size:	288.4 KB
ID:	1120479

    Comment


      Pizza night.

      Click image for larger version  Name:	4721F16B-2F96-468E-A978-1730EF70C4D3.jpeg Views:	0 Size:	590.3 KB ID:	1120558

      Last edited by Richard Chrz; November 5, 2021, 05:35 PM.

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Us, too! As always, looks great Richard Chrz

      • tbob4
        tbob4 commented
        Editing a comment
        Fantastic!!!!

      Last night was the Steak Diane with a bison ribeye. Tonight is a thick Berkshire pork chop, skillet seared and I served it with compound butter on top and the leftover potatoes and Diane sauce from last night. Couldn't finish it :1 lb and 1 1/4" thick but oh so guud!

      Click image for larger version

Name:	porkchop11-5-21.jpg
Views:	116
Size:	170.2 KB
ID:	1120574

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        I saw it first on my phone and it looked good. On the computer it looks great!

      Busy day today. Lit the chimney for my WSM at 3:30am, a 14lb brisket and 9lb pork shoulder went on at 4:45am. Both dry brined with kosher salt for 36 hrs. Rubbed shoulder with Malcoms BBQ Rub and Meat Church Honey Hog BBQ Rub. Used Weber briquettes and some apple and pecan chunks. 9 hrs for the shoulder and 11 hours for the brisket and I bounced the temp between 275 and 250. Put each in a boat covered with foil for the last hour to try and save some juices.

      Also smoked Mac and cheese on my 22 kettle using the smoked Mac and cheese recipe on the free side.

      For desert, I made a smoked apple crisp on my 22 kettle using Malcoms recipe.

      Well, I finally made a good brisket; juicy, good flavor, good bark. Didn’t have any pulled pork but the kids and my wife liked it. The Mac and cheese was delicious (a really good recipe), and the apple crisp was a good finisher. Click image for larger version

Name:	1E6785BA-D45D-4B5F-898C-C2EB391FC299.jpeg
Views:	109
Size:	280.5 KB
ID:	1120580 Click image for larger version

Name:	9FCE5E78-F64D-4530-A3BA-522E1F098BF8.jpeg
Views:	109
Size:	146.0 KB
ID:	1120588 Click image for larger version

Name:	A8694E5F-4BDA-43D6-BB10-01E23B35815B.jpeg
Views:	110
Size:	119.0 KB
ID:	1120586 Click image for larger version

Name:	98431C7F-18AB-4607-BF3C-EE26A4937019.jpeg
Views:	111
Size:	265.6 KB
ID:	1120590 Click image for larger version

Name:	F60252CE-3E4A-4111-800C-CCE7690CB815.jpeg
Views:	112
Size:	246.3 KB
ID:	1120589 Click image for larger version

Name:	05A5822A-7456-49E5-ADD4-663DF8798D06.jpeg
Views:	107
Size:	207.0 KB
ID:	1120583 Click image for larger version

Name:	4158E558-6C5D-41AB-802B-13F1E7D33164.jpeg
Views:	108
Size:	193.0 KB
ID:	1120582 Click image for larger version

Name:	9A0FB8E6-C305-4401-B280-7BB48E347FEA.jpeg
Views:	107
Size:	241.6 KB
ID:	1120587 Click image for larger version

Name:	431538D0-4828-4853-B206-953C18444126.jpeg
Views:	108
Size:	202.0 KB
ID:	1120581 Click image for larger version

Name:	3265CED8-D126-402A-BEA4-06B706EFDA03.jpeg
Views:	106
Size:	194.6 KB
ID:	1120585 Click image for larger version

Name:	B8DB41F1-99DC-48C8-BB16-37CF06DC08D9.jpeg
Views:	177
Size:	166.6 KB
ID:	1120579
      Click image for larger version

Name:	21C2518C-29E5-4382-B101-23C2996A5DDF.jpeg
Views:	108
Size:	291.7 KB
ID:	1120584

      Comment


      • RichieB
        RichieB commented
        Editing a comment
        Wow what a cook! But were you feeding the infantry? At least 23# of protein plus a serious amount of starch and sugar.

      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        Barked brisket is barked!
        Last edited by Michael_in_TX; November 5, 2021, 10:44 PM.

      • treesmacker
        treesmacker commented
        Editing a comment
        WOW - hard work paid off. Fantastic!

      Missed the apple crisp pic above
      Click image for larger version

Name:	3EE0FB5E-C3A6-4AAB-A518-38BF57438FF8.jpeg
Views:	111
Size:	232.4 KB
ID:	1120592

      Comment


      • 58limited
        58limited commented
        Editing a comment
        That looks great! Next time add some diced jalapeno or Hatch chili - you're welcome

      Caught this today! (at Joe Patti’s )
      Blackened in CI on IR burner!
      Attached Files

      Comment


        St Louis style ribs, with Meathead's Memphis dust after a 24 hr dry brine. Pecan chips for some smoke. I haven't done rib racks in awhile, but these were pretty tasty. Click image for larger version

Name:	20211105_191103.jpg
Views:	117
Size:	144.9 KB
ID:	1120620 Click image for larger version

Name:	20211105_173543.jpg
Views:	113
Size:	186.9 KB
ID:	1120619 Click image for larger version

Name:	20211105_135822.jpg
Views:	153
Size:	155.6 KB
ID:	1120618

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Good job and nice bark!

        • treesmacker
          treesmacker commented
          Editing a comment
          Beeeeeeaaaaauuuutiful! Fantastic cook - terrific pics! AmazingRibs.doneright 🤪

        • Henrik
          Henrik commented
          Editing a comment
          Perfect!!

        Miso marinated Sitka's Bristol Bay Sockeye on kimchi fried rice (made with brown rice).

        Click image for larger version  Name:	PXL_20211104_022819529.jpg Views:	35 Size:	2.65 MB ID:	1120629
        Last edited by theroc; November 6, 2021, 12:07 AM.

        Comment


        • smokenoob
          smokenoob commented
          Editing a comment
          Oh Yeah!

        • holehogg
          holehogg commented
          Editing a comment
          The discription is quite the mouthful and I'm sure a very tasty one at that. Looks really good Sir.

        • tbob4
          tbob4 commented
          Editing a comment
          I had a plan for dinner tonight that I think I might be changing due to this photo.

        Pasta 'ncasciata!

        Click image for larger version

Name:	2021-11-05 19.30.34.jpg
Views:	105
Size:	241.5 KB
ID:	1120666

        I wrote up the recipe and the interesting story behind it here.

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Without reading the story yet, looks like eggplant?

        • Jim White
          Jim White commented
          Editing a comment
          Indeed, SheilaAnn!

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          That looks so hearty and tasty!

        I haven’t done a ham in a while, so I decided to do one tonight on the Weber kettle. Smoked a butt ham for about 3 hours with 3 hickory chunks. Rubbed it all over with Tony Chachere’s an hour or so before cooking. Turned out excellent! I also made some home made, fresh from scratch macaroni and cheese…..😂 Y’all know me better than that. It was actually frozen Mac n Cheese from my ex wife Patti Labelle. 👍 Great stuff!


        Attached Files
        Last edited by Panhead John; November 5, 2021, 08:13 PM.

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Thanks guys!

        • RichieB
          RichieB commented
          Editing a comment
          Looks delicious. My only complaint, a picture of a serving on one of your world known infamous plates.

        • tbob4
          tbob4 commented
          Editing a comment
          That is legit!

        Friday night burger, cold Modelo.

        Click image for larger version

Name:	PXL_20211106_015229965.jpg
Views:	105
Size:	234.0 KB
ID:	1120704

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Burger cook off! Love it!

        • Henrik
          Henrik commented
          Editing a comment
          Modelo is an excellent burger beer 🍺

        • tbob4
          tbob4 commented
          Editing a comment
          That is just perfect

        My grocery store had a Double R Ranch ribeye “roast” on sale for $14/#. That’s a pretty good price for a high quality ribeye these days so I couldn’t resist. It was just a one bone roast so I viewed it more like a 2.5” ribeye. Reverse seared on the kettle with a chunk of pecan and B&B briquettes. Dry brined overnight with Meathead’s red meat rub.
        Click image for larger version  Name:	DF2F664F-DB44-475A-A130-2C4CBCF4DB21.jpeg Views:	0 Size:	3.17 MB ID:	1120717 Click image for larger version  Name:	B0DF1379-E21C-4A39-BFB3-307F47E1B739.jpeg Views:	0 Size:	3.93 MB ID:	1120718 Click image for larger version  Name:	9F6F784D-125C-4060-9E5E-1BCBC888A029.jpeg Views:	0 Size:	4.61 MB ID:	1120720 Click image for larger version  Name:	E3EC85D7-2C7C-4AD5-ACB7-FE24352C17C0.jpeg Views:	0 Size:	4.50 MB ID:	1120719
        Last edited by Red Man; November 5, 2021, 09:36 PM.

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Beautiful my friend! 👍

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Looks delicious!

        Berkshire pork chops over a live hickory fire on the Buckaroo. Served with baked sweet potato with creme fraiche.

        Click image for larger version

Name:	PXL_20211106_012624537.jpg
Views:	100
Size:	237.2 KB
ID:	1120730
        Click image for larger version

Name:	PXL_20211106_020817609.jpg
Views:	94
Size:	212.5 KB
ID:	1120731

        Comment


          So I did an experiment tonight. Tacos, but with flank steak instead of skirt. The steak cooked up beautifully (I used the same marinade as I do for skirt)......and it was beefy......but I may have to give the slight edge to skirt. There is just something about how all those ridges and valleys in skirt soak of the marinade and crisp up when seared. Still, it was very, very close. I probably will buy on price.

          Steak coming along nicely in 450-500 F cast iron, adding avocado oil as needed. Flipping every minute until 135 F. (3 minutes per side initially to get the crust going.)

          Click image for larger version

Name:	IMG-5106.JPG
Views:	91
Size:	87.7 KB
ID:	1120738

          That crust. I nailed that part!
          Click image for larger version

Name:	IMG-5107.JPG
Views:	95
Size:	95.9 KB
ID:	1120737

          While steak is resting.....toast up some of those divine HEB flour tortillas made fresh in store just hours ago! (Love my little butane gas burner for this!)

          Click image for larger version

Name:	IMG-5108.JPG
Views:	88
Size:	82.9 KB
ID:	1120735

          Steeeeaaaaakkkk.....

          Click image for larger version

Name:	IMG-5109.JPG
Views:	115
Size:	101.1 KB
ID:	1120734

          Tacos.

          Click image for larger version

Name:	IMG-5110.JPG
Views:	93
Size:	107.9 KB
ID:	1120736

          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


          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