Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
Collapse
This topic is closed.
X
X
-
Club Member
- May 2020
- 206
- Central Ohio
-
Outdoor Cookers
- New Braunfels Offset stick burner smoker
- 22" Weber Kettle w/ SnS and vortex
- Masterbuilt ThermoTemp XL Propane smoker
- Oklahoma Joe Bronco Charcoal Barrel Drum
- Weber Genesis 4 burner Propane grill
- Member's Mark Deluxe Propane griddle
- Masterbuilt Electric smoker
- CharBroil Big Easy Oil less fryer
- CampChef Camp Stove
- CampChef Camp Stove Pizza Oven
- SnS
- Vortex
- 3 Thermopens
- Thermopop
- ThermoWorks Smoke
- Anova Sous Vide
- Vacuum Sealer
- Pastrami
- Bacon
- Vortex Kettle fried chicken
- Brisket
- Pork ribs of any style
- Chuckie
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I only use my phone for pics and have no talent for plating, but here's a bit of evidence from the weekend cooks. Forgot to take after shots of the onion rings and somehow didn't take any pics of the chuckie cheesesteaks we had with the onion rings, but boy were they good. That was Saturday, though. Here was Friday, along with the one I did remember to take of the onion rings:
- Likes 24
Comment
-
- Likes 23
Comment
-
barelfly Thank you! I like Holy Voodoo a lot as well! That Baby Out Sauce was really good. A little bit of a kick that doesn't melt your lips off. Really good!
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Did the Poor Man's Burnt Ends yesterday. About 5 hours to 165 then another 2 to 195 wrapped in butcher paper, hickory chunk. Cubed in pan for an additional hour or so. Total time about 8.5 hours. Put in pre heated oven covered with foil, oven then off. Eat about an hour later. Really good, tender great bark and sweet taste. Baked potato with butter and loaded 3 cheese blend finely grated (store bought)
- Likes 21
Comment
-
Club Member
- Sep 2019
- 2539
- Gainesville, FL
-
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
I've been mostly MIA the last few days. Been dealing with some...stuff. But I should be back to an improved normal in another couple of days. In the meantime, I did snap a pic of tonight's Thai green curry chicken. I've really gotten to love SV chicken thighs put into curry. I'll try to write up a version of it soon.
- Likes 16
Comment
-
- Likes 22
Comment
-
Panhead John. LOL but, I even used my own homebrew for the batter. . I should have done Gordon’s, y house might need less clean up. 😜 thank you!
-
I actually have a package of Gorton’s Frozen Beer Battered Fish in my freezer…..right now. 😂
- 1 like
-
Club Member
- Feb 2021
- 324
- Near Athens, GA
-
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
-
Founding Member
- Jul 2014
- 1471
- Altadena, CA
-
- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
- Likes 23
Comment
-
Skip I agree: Delicata is the best flavored winter squash. Bonus: The skin is edible and the seeds make a great snack after baking with a little olive oil and salt.
- 1 like
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
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
Been brining a new batch of bacon for a few days. Was time to smoke it today. My maple whiskey bacon recipe. I added a pepper rub to it …. 8 parts coarse ground black pepper to 3 parts Lawry’s seasoned salt. Rinsed the belly slabs off, patted lightly dry, then applied the pepper rub. Built a nice fire on the Hasty-Bake, added to nice chunks of apple wood, ran the HB at 250F. Cooked to 160F.
10.5 lbs of pork belly
trimmed up and ready to go in the brine
In the brine, off to hide in the fridge for 5 days or so
Put the pepper rub on
On the smoker, a few shots over time
All done and cooling off. Smell is driving me and doggie crazy
Last edited by ecowper; October 4, 2021, 07:29 PM.
- Likes 27
Comment
-
Club Member
- Aug 2017
- 7558
-
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; October 4, 2021, 09:19 PM.
- Likes 26
Comment
-
Last edited by Richard Chrz; October 5, 2021, 12:51 PM.
- Likes 23
Comment
-
Had one for lunch myself! Wrapped in a piece of homemade bacon and bedded in some chredded cheddah, topped with homegrown tomato wedges and homegrown and pickled jalapenos, with a squirt of not-homegrown brown mustard. A simple pleasure, mmmmm-M!
- 1 like
-
Only plant based hot dogs.
- 2 likes
-
@Panhead John
I thought there was an Un-like button here somewhere?
- 2 likes
Announcement
Collapse
No announcement yet.
Comment