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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Mar 2020
- 2297
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I thought today’s pics looked better than yesterday’s and no one here is complaining about too many pics right? Sous vide turkey breast with Simon and Garfunkel rub. I love Chef JP’s carving technique for turkey as you can deliver a much nicer breast to the table.
Last edited by IFindZeroBadCooks; November 26, 2021, 04:22 PM.
- 21 likes
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Club Member
- Feb 2021
- 310
- 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
The crowd voted for pulled pork as a follow up, and I could hardly tell 'em no!
This 9lb butt got kosher salt 24 hrs ahead. I had almost enough Memphis dust and a bit of BBR that had some extra cinnamon and espresso, so I mixed up and went with the combo. The kettle held pretty stable for the sole cook at 225 - 250, with almost no excursions. I used a big handful of Pecan chips every 20 minutes for the first hour, and then just let it ride. The water pan stayed full, no leaks this time. At 14hrs it was still only 185 at the bone and had some probe-stiff spots, and the coals where near gone. I pulled it, covered in foil, and put in the oven at 300 for about 30 minutes and had it at 203 and probe tender. It pulled beautifully, and tasted better.
- 26 likes
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Founding Member
- Jul 2014
- 4553
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
- 24 likes
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Pretty sure I’m gonna need the recipe on that Queso if you’d be willing to share ecowper. Looks amazing!
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RickyBobby this is basically it … .except that I use WSU Cougar Creamery cheddar :-)
https://snsgrills.com/pages/smoked-queso
- 1 like
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Founding Member - Moderator Emeritus
- Jul 2014
- 4815
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
- 19 likes
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Didn't think I'd see the outside of my house today, let alone my kettle. Strong winds for almost 2 days. Still pumping this morning, a brief thunderstorm some rain for awhile then suddenly the wind was gone and the sun shone.
Had not planned a long cook due to the elements but with the break in the clouds I could not contain myself.
The following "braai bread" is the only bread baking I do. Feeling like some time with my cooker I fired it up for a first "smoke bake" (not in the usual indoor box). When the bread was done, a scratch of the coals and quick flame grilled some thin'ish club steaks.
Shop bought bread dough, cream, milk, white onion powder and grated cheese.
Was about 90 minutes basking.
- 17 likes
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Founding Member - Moderator Emeritus
- Jul 2014
- 4815
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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