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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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How long did it take to cook the potatoes?
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Troutman - I cooked the potatoes for 45 mins (a wild guess on my part) and the bacon-wrapped thighs for 30 mins. The Vortex heated the Kettle up to 500 degF at the start of the cook and ended up at 470ish when the cook was done. The inside of the potatoes were nice and fluffy like I like them but the skin was a bit too crunchy, almost charred.
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Great cook and I grew up in Poway. Just took my kids to the hamburger factory a while back for their first time. Memories brother!
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treesmacker holehogg Troutman Thank you! Good products help to make good food for sure! I appreciate it!
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Club Member
- May 2018
- 1326
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
A batch of breakfast burritos for the freezer...
Ingredients, minus eggs and cheese...
Bacon, from ends and pieces...
Swiss chard stems...
Swiss chard greens...
Mushrooms...
Roasted peppers, bell, pablano, and jalepeno...
Scallions...
Cook veges with bacon...
Sweat down chard greens...
Cooked vege, bacon, chard mix...
Scramble eggs separately, chop em up and add to mix...
Roll em up with some cheese added (that's jalapeno Velveta)...
Wrapped for freezer... 30 burritos...
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Club Member
- May 2018
- 1326
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
- Likes 17
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Founding Member
- Jul 2014
- 5334
- 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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Looks great. Gotta keep up with skipsdaughterLast edited by tbob4; September 27, 2021, 08:13 AM.
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I don't even try to keep up with skipsdaughter !
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Although this is nothing special, I thought I would toss out there that I did the Fried Chicken Recipe Done On The Grill from the free side and it was great. Followed the recipe to include the MSG. It also pleased my wife in that I did not "spray the whole kitchen with grease" like I usually do (Not true. I've never splattered onto more than two walls).
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That's a great way to deep fry. After years at looking at dedicated deep fryers, special high-BTU standalone burners, etc. all in the effort to keep the mess and smell of deep frying out of the kitchen, I found Meathead's method. I used it for over a year until I bought my outdoor gas range with 30K BTU burners and a wok, which I now almost always use for deep frying.
But I could have deep fried on the gasser a la Meathead forever, it works so well. Nice to see you like it too.
KathrynLast edited by fzxdoc; September 28, 2021, 11:37 AM.
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RichardCullip I did 145 for 45 minutes. With an asterik, the first soft boiled I did, I wish it might had been a bit more in the white. So the last 10 minutes roughly, I bumped it up ton148.
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2 peas in a kettle.... goes something like that.
Pork and Pastrami.
The bone in pork belly was a friends who asked me to cook for him. He'd tasted my "ribs" over the weekend and bought this already scored piece for me to work. Didn't cut it into ribs for fear that some of the meat might fall off. Has been instructed never to buy scored belly again.
I was hesitant when I found some cured brisket as it looked rather thin. 2" at the one end and 1" the other. Was on special and prepared to take my chances.
The belly was a big hit.
and the pastrami was good and did not dry out. Happy days.
and some rooibok and waterhog cheesegrillers at the end of the cook this evening.
pic for Red Man
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Last edited by holehogg; September 27, 2021, 02:13 PM.
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Red Man it wasn't cured but pickled I think. It came vac sealed and there was pickle spices on the meat.
I wasn't sure myself and did not brine the meat. Took it straight out of the bag loaded it with pepper and smoked it. It was salty but not overly. Was actually very tasty. Know that you mention it was not cured. If you look at the first pic not sure if you can tell how dark or grey-ish the meat is in comparison to normal raw colour. Will add another pic above for you to look at.
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Red Man was at the butchery today and asked about the "pickle" or "brine" they used for the brisket. After speaking to a few people behind the counter the best answer I got was that they buy a pre-mixed pickle and just add water according to the instructions.
- 2 likes
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Moderator
- Nov 2014
- 13679
- 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
*******************************************.
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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Yeah, i hear ya. Not a smart move and I was really the only one doing it. To me it was worth the risk.....I say that not having gotten sick. But YES........it is amazing. We also try to avoid taking hens, so usually the fish we clean have no eggs in them. A guy in our group mis IDed this one, so we got some roe. treesmacker
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Used some of yalls advice from another thread, still did things a little different... for better or worse.
3lbs rancho gordo beans, onion, Chile powder, garlic powder, and some Mexican oregano in a pan and on the MAK for about 20 hours total at 170-180 until I put the beef on.
I wanted to use pork, and should have just ommited the meat altogether instead of trying to force the wrong meat just to have some.
Anyway, beef went on at 225 until 128 IT, then wrapped in foil to rest in the oven.
Ramped the beans up to 375 for about an hour until the beans were tender.
Other than using the beef, my biggest mistake was the rancho gordo oregano. The stuff looks like pot, it's the most pungent oregano I've ever used.. it's really good, I just should have adjusted the measurement down for the recipe I was looking at. It kinda over powers everything.
BUT on a positive the beans are still good and I have a lot of shaved roast beef for sandwiches.
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holehogg I thought it was bottom round, but it may have been top round. I just grabbed the biggest hunk of beef with the least fat I saw at the store.
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