Jalapeño bacon grilled cheese on sourdough. Paper plate special.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Aug 2017
- 7556
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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
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(OOPS, MAJOR MISINFORMATION! FAKE NEWS!
I just recalled that I while I was SV-ing the duck legs below at 155, I set up a separate small SV tub, and 'borrowed' my Joule to drop these lamb pieces in their frozen vac bag into a 132 bath. My wife was eager to feed the hangry grandkids, so I pulled these out after about 30 minutes, and patted dry, added S&P, and then seared for about 4 minutes total over the wood fire I had started. So, given that these started out frozen, I'm not sure the SV did much more than defrost the lamb? I pulled it when the Thermapen read 126-128. You can see some asymmetry in the cooking on the slices.)
Leg of lamb cut for steaks. Grilled over wood, flipping every 30 secs. Served with pesto, using our basil and garlic. Sorry, we don't grow our own pine nuts or olives for extracting EVOO.
Last edited by Dr. Pepper; October 7, 2021, 11:58 AM.
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I started reading your post thinking your cook was a failure. . . . then wow, what a delicious looking meal.
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tbob4 I have a GrillWorks. It doesn't have a brasero, which would be nice. RE: the Argentinian grill with the triangular grease diverters, I am neutral. I've found that I am not a restaurant cooking on the surface all night, and collecting the 'black gold', and basting the meat with it. My cooks may take from 5 - 15 minutes, and while fat collects in the trays, I've yet to used it. And unless I were to clean each time, I wouldn't want to use old grease next week. So, neutral.
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SV DUCK LEGS
Daniel Gritzer's guide from Serious Eats: https://www.seriouseats.com/how-to-m...de-duck-confit
Recipe only: https://www.seriouseats.com/sous-vid...-confit-recipe
I had purchased 40 lbs (eight 5# frozen bags) of frozen duck legs from Marx Foods https://www.marxfoods.com Prepared one 5# Bag
These were salted, peppered, sprinkled with finely chopped garlic and thyme sprigs, then 155 F for 24 hours. They are very delicate when finished, and I poured the bag contents into my gravy separator, harvested rendered duck fat and water soluble juices. The juices were then microwaved, filtered, and saved for rich duck stock.
Then I broiled them in the oven until the skin looked crisped. Turns out we could have used more. Adults can eat 4-6. (I suppose we could show some restraint.)
AFTER SV, PRIOR TO BROILING
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- 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
Did a classic pulled pork. Got a really nice piece of pork butt, 2.5 kilos. Ran it at 130° C / 265° F for 5.5 hours. Wrapped at 73° C. Let it rest in a faux cambro for 3 hours. Turned out magnificent!
But: I ran it with the FireBoard + Pit Viper. Fully automated cook, couldn't be easier. Check out the temp curve! and the bark!
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Hmm.. I'm looking ito buing a Fireboard unit but i get a little confused..
What model of Fireboard should i go for? Fireboard 2, Fireboard 2 drive?
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You want the "middle" version, i.e. Fireboard 2 Drive. That means you can plug the fan directly into the thermometer. FB has an EU website here: https://www.fireboard-eu.com/
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Just found a site that does a good comparison of the three: https://justgrillinflorida.com/news/...d-differences/
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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
For lunch yesterday, these are the Alpine Wurst and Meat House hot dogs that Mosca recommended a while ago. Grilled on the gasser and served with homemade sauerkraut and Kosciusko deli mustard. They are really very good. Whether they are there best ever, as proclaimed by Mosca, is really hard to say. Whether they are really worth $2.00 a piece, is another tough question to ponder.
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I’m diggin’ the new avatar. 👍 Pics look good too!
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Panhead John - Thanks! The avatar is supposedly me. There's a feature built into the Google Keyboard that takes a selfie and makes an avatar from it. You get to customize it a bunch of different ways too. Then it produces a bunch of different emoji-type variations, such as the dog love one I used for the new avatar. You can stick them in text messages.
- 2 likes
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
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
Last night's dinner - Sri Lankan Black Pork Curry. Really delicious. Fairly spicy. It has a ton of fresh ground black pepper in it as well as some sliced green chilies. The broccoli is not in the recipe, but we really needed some veggies in our diet. So I just blanched the florets and added them in for the last 10 minutes of simmering. Served over plain Basmati rice.
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Looks so good, and I have a frozen pork tenderloin defrosting on the counter as I type this. Dewesq55 , care to share the recipe?
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Dr. Pepper - sure. I got the recipe from the Flavor Bender at https://www.theflavorbender.com/spic...ck-pork-curry/
I really followed it exactly, except I used homemade chicken stock instead of water for the liquid. The author's roasted Sri Lankan curry powder is worth making, IMHO. And tenderloin might be too lean for this use. I used a boneless picnic shoulder.Last edited by Dewesq55; October 7, 2021, 12:10 PM.
- 1 like
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Club Member
- Nov 2017
- 7088
- 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!
Well, I've been off the grill and eating out a ton this week, but also have cooked several meals of seafood this week, with a skillet I found in the kitchen. A big shout out goes to smokenoob for turning me on to Joe Pattie's Seafood. Never saw a fish counter or even a meat counter as long as the one at Joe Patti's!
I did toss my Thermapen into my laptop bag, and its been great for checking oil temps on the stove this week....
Anyway. Last night's dinner was the only one I took pictures of - some really good corn hush puppies, orange roughy, and some really great shrimp.
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The food all looks good, but I have to agree with Jim White., Yvonne’s and your smiles, seems to tell it all.
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Good looking seafood there! Hush puppies are perfect with that. Great looking selfie of you and Yvonne. I’m glad you trimmed your beard. 🥸 Now, about that avatar beardðŸ§
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Haha Panhead John you sound like my mom! All she could do was grab my shoulder length hair and pull at my beard every time she saw me and ask when I was cutting it, for an entire year...
My 8 month old granddaughter misses the beard. Her favorite pasttime involved both hands digging in and pulling hard, every time I held her. Apparently she has a thing for men with facial hair now, as well as the monkeys and apes at the zoo...
- 3 likes
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- Likes 21
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I’m loving the SV for eggs so far. Have not thought about meat yet.
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Richard Chrz
Those jammy yolks look perfect! Can you post your technique?
- 5 likes
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Ho hum, another boring cook from the guy with no vowels.Last edited by Panhead John; October 8, 2021, 10:47 AM.
- 4 likes
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Club Member
- Aug 2017
- 7556
-
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
-
Club Member
- May 2020
- 2691
- Long Beach, CA
-
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Don’t laugh at my abstract green beans. Same recipe that theroc did from Sitka for the fish. I used rockfish. I can see where this recipe calls for a fattier fish like salmon.
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