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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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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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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
More chicken on the Kettle with a Vortex. Dome temp was close to 600°. When I checked the chicken, the skin was darkening faster than I wanted, but it didn't taste the least bit burnt. Sides were Brussels sprouts and pan fried redskin potatoes with garlic and onion.
- Likes 18
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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 17
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Starting off the fall, soup season with French onion. This was my first chance to try out the beef stock I canned a while back from the bones of the side of beef we had butchered in the spring. Overall very worth the effort of making the beef stock!
I used a combination of a few different recipes, with the biggest change of rendering up some bacon ends I had from our hog purchase and then using that to sauté and caramelize the onion.
- Likes 20
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There's a few things that make caramelizing onions less fiddly and hands on. Use a skillet with a lid, preheat on medium-low, add oil and then the onions. Let the onions start to soften a bit, add a couple of knobs of butter, let that melt, give everything a stir, turn the heat to low and cover it. Give 'em a stir every 10 minutes or so, add a splash of water, and cover again. Once they're almost the color you want take the lid off and stir 'til they're done. Easy, and minimal effort.
- 3 likes
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Kenji has an instant pot recipe but it gets a lot of bad reviews.
- 2 likes
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USMCCrashCrew89 and I am thinking of doing it on the Weber for a smoky twist on FOS.
- 1 like
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I ran into Aldi on Saturday for a couple of things, and was shocked to find a 4.5# pack of whole chicken wings at a reasonable price, and snapped it up. So for my first cook of Fall, I fired up the Vortex on the Performer for my first run at grilled buffalo wings using the Vortex, and the Genesis II to finish off a couple of artichokes. Tossed the wings in sauce made per Meathead's recipe on the free side, but I added some pepper flakes and celery seed. All in all it made for a very nice and pretty easy dinner.
Wish I had taken another photo about 5 minutes later when the wings were a little more browned and crisp. I also never flipped the wings, so the bottom side was a little white, but still done. So far I am really liking the Vortex, and its pegging out the thermometer and wrapping it around on the grill every time. On the Performer it is SO easy to just stir around the leftover briquettes, work the ash sweep, top it off, and use the propane ignition to light up for each cook using the Vortex. This is the 3rd cook without removing it from the kettle and reusing a partial load of charcoal each time.
Last edited by jfmorris; September 27, 2021, 06:22 PM.
- Likes 22
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Jfrosty27 I think I am going to be doing the same thing. I've got the SNS Kamado for smoking in SNS and kamado mode, and only need to use the SNS in the Performer if I need overflow smoking space. The only times I used the Performer this year until I got the Vortex was for the rotisserie, as you say.
- 1 like
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Club Member
- Sep 2019
- 2540
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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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
Smoked Pork Butt/Pulled Pork. 9+ hours, "all wood" cook in my COS. I used hickory splits. It's the first time I have done a long cook like this just burning splits. In fact I have only done one or two wood cooks of any kind. It came out great. Now I know why people always rave about "real wood smoked BBQ."
After a few hours on the smoker
Done! Nice looking meteorites.
The bone-in hunk pulled open getting ready to pull/shred. The bone is at the top.
The boneless hunk ready to pull.
The whole thing shredded/pulled.
Sauced on a roll with a little extra sauce on top. Yum!Last edited by Dewesq55; September 28, 2021, 09:54 AM.
- Likes 21
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This is where I am for now. Will post more updates as I go.
this is a black grade wagyu from snake river farms. Started at 16.8 and trimmed down to 13.2.
running at 180 for a while and will spray with ACV when it’s needed.
using lumber jack comp blend and some wood chips in the tubes as well.
- Likes 15
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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