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

    Turkey sandwiches at lunch today. Also had them yesterday, but I inhaled mine so quickly that no photos were possible.

    Click image for larger version

Name:	20211127_111244.jpg
Views:	182
Size:	133.8 KB
ID:	1133333

    Dinner tonight: used a pound of 50/50 ground beef/bacon blend we got from Creekstone for some 2-zone green chile squealer cheeseburgers (in honor of the iconic Tookie's hamburger joint in the Clear Lake area south of Houston, TX). Set up the GrillGrates so I could sprinkle some pellets into the middle rail while the patties sat on the indirect side up to 160F IT. Seared for a minute per side to finish (cheese on top for the last minute), with some simple oven fries and a splendid Sierra Nevada Celebration Ale. (I cannot stop myself from thinking of that old Kool & The Gang hit... Cellllllll-a-bration Ale, come ON!)

    Significant tactical error: should have made quarter-pound patties. These half-pounders were very dense indeed at the fairly fine grind they're blended at. Would like it coarser - but damn they were delicious. Juicy as all getout too. Glad we have another pound of this in the freezer!

    Click image for larger version

Name:	20211127_163631.jpg
Views:	153
Size:	238.0 KB
ID:	1133338
    Click image for larger version

Name:	20211127_171822.jpg
Views:	154
Size:	251.0 KB
ID:	1133337
    (sorry that one is a little blurry)
    Click image for larger version

Name:	20211127_173251.jpg
Views:	157
Size:	288.8 KB
ID:	1133336
    Click image for larger version

Name:	20211127_173722.jpg
Views:	156
Size:	125.8 KB
ID:	1133335
    Click image for larger version

Name:	20211127_174310.jpg
Views:	157
Size:	224.6 KB
ID:	1133339
    Attached Files

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Those ARE big burgers! Great job

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      We are doing a bacon-beef blend burger tonight, too. Pics to follow! Yours look great! And now I have that dang song in my head! 🤣🍻

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      So my burgers were an epic fail. I tried to make a juicy Lucy. Didn’t happen.

    Another Awesome Cooking weekend. Pulled Pork (chopped), Country Style Boneless Ribs, Tri Tip, Chuck Roast (on GMG), and Turkey ( Oil less Charbroil)
    Attached Files

    Comment


      Sous Vide chicken breast, quick brown in hot cast iron
      Wife approved, and leftovers for tomorrow



      Click image for larger version

Name:	IMG_1545.JPG
Views:	152
Size:	114.3 KB
ID:	1133410
      Click image for larger version

Name:	IMG_1547.JPG
Views:	187
Size:	95.6 KB
ID:	1133408
      Click image for larger version

Name:	IMG_1548.JPG
Views:	154
Size:	108.6 KB
ID:	1133409

      ​​​​​​​

      Comment


      • BradNorthGA
        BradNorthGA commented
        Editing a comment
        I love doing SV chicken breasts. Best way to make them imo

      Turkey, stuffing, mashed potato, onion, and cheese omelette.

      Edit: cboss made turkey soup and bread (frozen dough experiment was not ideal)
      Attached Files
      Last edited by gboss; November 27, 2021, 08:01 PM. Reason: Edit: added the better half's contribution.

      Comment


        Click image for larger version

Name:	E40B6E97-A893-47FE-8E9F-429517588E8E.jpeg
Views:	177
Size:	99.9 KB
ID:	1133475 Last Night’s Duck Confit Served with Cherry Balsamic Reduction, Garlic Mashed Potatoes, Roasted Asparagus, and a Light Sage Dressing.

        Comment


          Leftover rice turned into Spanish, leftover turkey into enchiladas.
          Click image for larger version

Name:	PXL_20211128_020603720.jpg
Views:	152
Size:	197.4 KB
ID:	1133482 Click image for larger version

Name:	PXL_20211128_021739376.jpg
Views:	145
Size:	216.9 KB
ID:	1133483

          Comment


          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Great idea! Will do that with the leftovers. Thanks

          • holehogg
            holehogg commented
            Editing a comment
            Oh boy.

          • Troutman
            Troutman commented
            Editing a comment
            Is that a mole?

          Yet more turkey leftovers - turkey chili. Lots of anchos from the garden.
          Click image for larger version  Name:	PXL_20211128_014105645.jpg Views:	2 Size:	3.41 MB ID:	1133486
          Last edited by theroc; November 27, 2021, 09:02 PM.

          Comment


            TripleB's Thai BBQ chicken again, this time on the Weber that I purchased from Panhead John with the new SnS insert. Turned out great, and hopefully a new member for the forum will show up soon.

            Click image for larger version

Name:	thai_chicken.jpg
Views:	148
Size:	206.8 KB
ID:	1133554

            Comment


            • 58limited
              58limited commented
              Editing a comment
              Panhead John scroll down for the recipe. https://pitmaster.amazingribs.com/fo...ai-bbq-chicken

              I use Stubb's Original BBQ sauce in the sauce mix. I also use skin-on thighs, the skin ends up almost candied.
              Last edited by 58limited; November 29, 2021, 11:35 AM.

            • 58limited
              58limited commented
              Editing a comment
              My technique is a little different than TripleB 's: I sear bone side down to get some color then I move to the indirect side. After 15-20 minutes when the marinade dries and sets, I start basting with the BBQ sauce: first baste I flip the meat and baste the bone side and I simultaneously throw a handful of hickory chips on the coals. I repeat every 15-20 minutes but flip to skin side up and switch to applewood chips, repeating until the chicken is done and the sauce is nicely caramelized.

            • Panhead John
              Panhead John commented
              Editing a comment
              Thanks! 58limited

            My first completed hot sauce. Jalapenos, Garlic, red onions, and spartan apples. Pureed and blended with some apple cider vinegar, then strained the liquid from the mash. Not impressed with the colour, but the flavour is great and has a mild heat. I dried out the mash and ground it up. It will make a good addition to soups and chilis!
            This was only an 8 day ferment as I really couldn't wait any longer to process and try my first attempt. I'll be doing some longer ones over the holidays. Can't wait! I have some proper woozy bottles on order, so in the interim, this oil dispenser bottle works great. :-)

            Click image for larger version

Name:	firsthotsauce.jpg
Views:	137
Size:	35.8 KB
ID:	1133562

            Comment


            • pkadare
              pkadare commented
              Editing a comment
              Thanks, and the colour is just a mild disappointment, I'm really pleased with it and it tastes great. While I like hot sauces, I like some flavour and not just heat. I was hoping for a bit less yellow and a bit more green. I still have 3 additional batches with different pepper combos on the go, and yes, I'm having a blast. :-)

            • Troutman
              Troutman commented
              Editing a comment
              Yea green or red would give it a better visual presentation but I’m intrigued by the flavor combo. Is it sweet heat?

            • pkadare
              pkadare commented
              Editing a comment
              Troutman there is very little sweet, more just a hint of apple on the backside. Most of any sugar from the apples was consumed during the ferment. Next time I make this I'll add some more apples when processing.

            I'm sure some of you are getting tired of my fermentation posts, but here's one more for those who aren't.
            Started a ginger bug. It will be a starter for some real ginger ale and a cranberry ginger ale (a seasonal Canadian drink) for Ann.

            Click image for larger version

Name:	20211128_075308.jpg
Views:	118
Size:	44.5 KB
ID:	1133668

            Comment


            • pkadare
              pkadare commented
              Editing a comment
              That I can get behind, thanks! ¯\_(ツ)_/¯

            • Ernest
              Ernest commented
              Editing a comment
              I'm following

            • pkadare
              pkadare commented
              Editing a comment
              Thanks Ernest!

            Cooking some budget Ramen with my fridge. Of course I add some dried herbs to the base packet

            Click image for larger version

Name:	20211127_191529.jpg
Views:	124
Size:	85.8 KB
ID:	1133703

            Comment


            • Caffeine88
              Caffeine88 commented
              Editing a comment
              Quality cook, quality. I can taste it by just looking!

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              It’s the herbs that put it over the top, I bet…..

            • ItsAllGoneToTheDogs
              ItsAllGoneToTheDogs commented
              Editing a comment
              SheilaAnn the best carboard noodles I ever had

            A little Sunday smoke on the PBC. Smoked Lamb Sirloin roast (cooked til 130) and some Huli Huli Chicken Skewers.
            Attached Files

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              Velly nice.

            I can safely say that I didn't touch one piece, slice or bone of a turkey this Holiday. Instead got treated to friends (did a big pork roast that was amazing) and smoked this Akaushi brisket point on Black Bark Friday !! (flat is corning for pastrami)

            Click image for larger version

Name:	akaushi brisket 01.jpg
Views:	129
Size:	126.5 KB
ID:	1133785 Click image for larger version

Name:	akaushi brisket 06.jpg
Views:	151
Size:	162.5 KB
ID:	1133784 Click image for larger version

Name:	akaushi brisket 09.jpg
Views:	119
Size:	184.5 KB
ID:	1133787 Click image for larger version

Name:	akaushi brisket 10.jpg
Views:	114
Size:	142.2 KB
ID:	1133786

            Comment


              I’m really enjoying this wok thingamajig. Shoulda got one long ago. This is my 3rd cook with it and I did a little more complex cook this time than my first 2. This was still probably a pretty easy cook for some of you though. It was a mushroom pepper steak recipe I “mostly” followed and found online at Taste of Home. Used thinly sliced sirloin and veggies were red and green bell peppers, mushrooms, tomatoes, sliced jalapeño, garlic, onions and green onions. I actually peeled and cut up fresh ginger root for the very first time…woo hoo! Turned out pretty dang good for this rookie.
              Attached Files
              Last edited by Panhead John; November 28, 2021, 04:01 PM.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                I love stir fry, it’s like a one pot stew. Good job mi amigo 👍

              • BradNorthGA
                BradNorthGA commented
                Editing a comment
                Awesome

              • RonB
                RonB commented
                Editing a comment
                Great job PHJ. If you are not doing it already, I suggest doing all the prep early in the day. That makes the actual cook seem like a breeze.

              Turkey Pot Pie. Yes...leftovers
              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

               

              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.


              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 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


              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


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              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