Friday night supper for us was reverse seared pork chops. Topped with some caramelized onions, ate them alongside some avocados and a baguette from the Kroger bakery
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
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
Grilled Pork Chops: Harissa Marinade​
Light My (Hasty Bake) Fire
Eric
Smoked Duroc pork chops. Wet brined for about 4 hours, then liberally applied Hank’s KC Royale (thanks @Henrik). Had the Hasty-Bake at about 250F, took 40 minutes to get to 145. Then seared them on grill grates to finish.
Side note: Got the new iPhone 13 Pro and the cameras are pretty spectacular for a phone.
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Dr. Pepper I had the iPhone 11 Pro. I was considering buying a camera for food photography. I got the iPhone 13 Pro and am no reconsidering whether I need a camera yet.These three pictures are taken with the 13. I haven’t done any touching up at all.
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Club Member
- Mar 2020
- 4342
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
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
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Hahahahahahaha….I go from Ernest to you! Could anything get better? I was in the supermarket checkout line today and the winter fall recipe magazines were on display. They have nothing on you two!Last edited by tbob4; October 2, 2021, 11:08 PM.
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tbob4 anytime my name is mentioned in the company of Ernest, I’m extremely humbled
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Game day pulled pork! Joined Sams club yesterday and picked up a 7.5 lb butt for $1.58/lb. Very happy with Sam’s butt…..wait, did I say that? Normally butts that size take my pellet pooper 16+ hours, this one finished in 13 hours. Then put it in the oven covered at 180° for 6 hours, came out great!
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Club Member
- Sep 2015
- 5074
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
So I have a couple chuckies in the freezer, decided to qvq a small one. Dry brined overnight, used a beef rub I am not at liberty to share and put it on the Chimp for a couple of hours. Took it off at IT of about 120, into the bath at 155. Meant to go about 30 hours, but since my planning was terrible - I put it in in the sv at 7pm - it ended up going ~36 hours. Fridge for a few days, then back on the Chimp and pulled at 130 IT. Results were tasty but a little dry. I think the extra 12 hours at that temp was detrimental. I usually don't go over 30 hours. Anyway, results:
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SVQ Ribeye Saturday night. Pecan wood for the smoke, a bit of Meathead's Big Bad Beef Rub on top, along with some compound butter
Served with "Panhead John Style Brussel Sprouts," named after noted brussel sprout enthusiast Panhead John
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