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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- 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
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- 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
So, got the pork knuckle done. For reference: if brined and boiled, it’s called Eisbein. Most often eaten in northern Germany. If grilled (in the oven), or in my case, smoked on the grill, it’s called Schweinshaxe. Most often served in southern Germany.
I smoked mine for 5 hours, until internal temp was 80 deg C. I didn’t want to turn it into pulled pork.
Skin was cracklin’ crispy, meat was juicy. Didn’t use a rub or anything, just scored the skin and dropped it on the grates.
Whadda y’all think? Classic pork flavor, just a bit too much fat n gristle for my taste.
- Likes 20
Comment
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Last edited by Attjack; September 25, 2021, 03:05 PM.
- Likes 19
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Another outdoor TV! Darn it! I’m loving the food and the TV. I am scheming because of you and Richard Chrz
- 2 likes
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Club Member
- Jul 2020
- 282
- Omaha, Nebraska
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Pit Barrel Cooker
Grilla Grills Kong
Weber Genesis E330 w/Steelmade Flat top
Fireboard 2 Drive w/Blower
Thermoworks Mk4
Founder BBQ AF
https://www.facebook.com/groups/bbqaf/
Instagram: @bbq_af1
- Likes 18
Comment
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Club Member
- Jun 2018
- 4884
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Made a variation on Senate Navy Bean Soup.
Used, mostly, boxed chicken broth with the last of the home made broth (need to make some more). Added Rancho Gordo Ayocote Blanco Beans, bones from a pork shoulder I smoked a month ago with a ham hock. Instead of cubed ham I used some pulled pork. The rest was per recipe; onions, garlic, cloves, potatoes, apple cider vinegar.
Figured it would be good.
I was right..............very good!
- Likes 15
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Founding Member
- Jul 2014
- 2587
- 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
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- Likes 26
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Michael_in_TX This is a mixture of: sea salt, black pepper, smoked paprika, dry mustard, cumin, coriander, granulated garlic, granulated onion, turmeric, chili powder, allspice, rosemary, cinnamon, and honey. (aka, how many spices can I put into a single blend?!?!?)
- 1 like
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Would like more information on the cauliflower and cheese casserole please.
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
The girls don’t like sausage or beef short ribs, but they were gone ALL day, so daddy had both. A already smoked beef sausage with cheesy scrambled eggs and the other half of a cinnamon roll my wife got at farmer’s market last night for brunch. Some extra fatty short ribs for dinner. Max’s Savory Original sauce paired with the ribs awesomely.Last edited by glitchy; September 25, 2021, 06:51 PM.
- Likes 17
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- Likes 16
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How'd the goat leg turn out? Did you treat it like a pork butt, and bring it up to 200, 204, until probe tender? My sister gifted me a bone-in goat leg for my birthday; it's in the freezer now.
- 1 like
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First time trying goat so I just did a slow smoke until 145. I thought about high temp but wasn't sure. I might do that next.
- 2 likes
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Just got the meat sweats looking at all those pictures
- 1 like
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Club Member
- Oct 2015
- 1054
- 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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