Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Some pre-hunt surf and turf.
    Click image for larger version

Name:	96FD56CE-A4BF-4249-BA90-E67D4F7B1429.jpeg
Views:	308
Size:	113.9 KB
ID:	1106735

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Fantastic photo and the cook appears to be on point!

    • Henrik
      Henrik commented
      Editing a comment
      Great shot! Looking forward to the rest!!

    • tbob4
      tbob4 commented
      Editing a comment
      I love that photo!

    Stuffed bell peppers. These were mostly cooked inside however. I cooked up some onions, mushrooms, bell pepper, rice, and ground bison in the kitchen. I then placed whole peppers with the tops cut off on the indirect side of the grill, and after some time I stuffed them and placed some mozzarella cheese on top. The peppers had a nice light smoke flavor to them, but we're still crunchy.
    Attached Files

    Comment


    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Those look really good! I haven't had stuffed peppers in years.

    • tbob4
      tbob4 commented
      Editing a comment
      I, too, haven’t had a stuffed bell pepper in years. You are giving me some really tempting ideas. Thanks.

    Chicken in bits n pieces.. grilled on the gasser..
    Click image for larger version

Name:	20211008_170956~2.jpg
Views:	293
Size:	154.3 KB
ID:	1106853 Click image for larger version

Name:	20211008_165034~2.jpg
Views:	295
Size:	146.2 KB
ID:	1106852 Click image for larger version

Name:	20211008_170948~2.jpg
Views:	298
Size:	128.9 KB
ID:	1106851 Click image for larger version

Name:	20211008_172315~2.jpg
Views:	289
Size:	125.5 KB
ID:	1106850

    Comment


    • lostclusters
      lostclusters commented
      Editing a comment
      That looks like ketchup... on rice. Hmmm ... That's different. Is that a normal thing in Norway?
      Last edited by lostclusters; October 8, 2021, 05:59 PM.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Thank god for ketchup.. makes everyting good..
      Well lostclusters i've used ketchup on rice for years and love it..

    • tbob4
      tbob4 commented
      Editing a comment
      As we (the kids in the family) grew into our teen years my mom started to ween us away from ketchup on everything - meaning we put it on everything. She was mostly successful. However we all agree - second day spaghetti, fried in butter with ketchup on top is ambrosia

    At the request of my 9 year-old daughter. Roast pork lo mein with no veggies. A GirlDad’s gotta do what a GirlDad’s gotta do

    Click image for larger version

Name:	F091B428-030C-4DDE-BDAA-5D386BF08CE5.jpeg
Views:	287
Size:	149.1 KB
ID:	1106864

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Your raising her right!

    • tbob4
      tbob4 commented
      Editing a comment
      Ditto ofelles

    Got my delivery of Sitka salmon Shares yesterday, promptly grabbed the King filets and defrosted :-)

    Decided to grill with an Asian marinade, put together this basic marinade:

    1/4 cup vegetable oil
    1/4 cup soy sauce
    1 tbsp rice vinegar
    1 tsp sesame oil
    3 scallions, chopped
    2 garlic cloves, crushed

    I put that in a ziplock bag, added the King salmon, marinaded in the fridge for 30 minutes while I was getting the Hasty-Bake up and running. Set the HB up for standard 2 zone cooking, adding a small piece of apple wood for a kiss of smoke.

    Meanwhile, I sliced a lemon into very thin slices, cooked some rice and made a green salad for sides.

    I grilled the salmon over indirect (probably that zone was about 275F) for 20 minutes. I had them topped with lemon slices while indirect. When the salmon probed 135F (or is starting to flake), I put on direct with about medium high firebox setting for 2 minutes to sear and caramelize a bit. By that point, the fish was flaking nicely (which happens around 145F internal), but still moist.

    Pulled and served immediately.

    Click image for larger version

Name:	grilled-king - 1.jpeg
Views:	281
Size:	69.2 KB
ID:	1106905
    Click image for larger version

Name:	grilled-king - 2.jpeg
Views:	286
Size:	104.9 KB
ID:	1106904
    Click image for larger version

Name:	grilled-king - 3.jpeg
Views:	311
Size:	72.4 KB
ID:	1106900
    Click image for larger version

Name:	grilled-king - 4.jpeg
Views:	279
Size:	35.3 KB
ID:	1106903
    Click image for larger version

Name:	grilled-king - 5.jpeg
Views:	282
Size:	29.7 KB
ID:	1106902
    Click image for larger version

Name:	grilled-king - 6.jpeg
Views:	274
Size:	85.4 KB
ID:	1106901

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks awesome!

    • tbob4
      tbob4 commented
      Editing a comment
      Beautiful

    Afternoon all.

    St Louis cut cooked in 4.5 hours at 275.

    Olive oil and this rub.

    Click image for larger version

Name:	IMG_1068.jpg
Views:	286
Size:	141.3 KB
ID:	1106977
    Click image for larger version

Name:	IMG_1069.jpg
Views:	279
Size:	213.4 KB
ID:	1106978
    30 minutes soak time.

    Click image for larger version

Name:	IMG_1070.jpg
Views:	277
Size:	199.8 KB
ID:	1106979

    In my Yoder YS640S
    Click image for larger version

Name:	IMG_1071.jpg
Views:	278
Size:	222.4 KB
ID:	1106980

    4.5 hours later

    Click image for larger version

Name:	IMG_1074.jpg
Views:	266
Size:	142.9 KB
ID:	1106981

    Comment


      Pizza tonight. Can’t believe this was my last can of Certified DOP San Marzanos. I’ve gone through 4 cases this year, me just entering red sauce seasoning.. the crust and the sauce was a punt. I had no ideas for dinner tonight, it I had this dough that was fermented for a looong time. Not a bad meal for little prep.

      Click image for larger version

Name:	4C6E8DFD-701B-4D97-9CBE-05F11AF7D23E.jpeg
Views:	192
Size:	117.3 KB
ID:	1107354
      Last edited by Richard Chrz; October 9, 2021, 10:35 AM.

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks fantastic!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        jhoskins. Thank you, I am just really getting comfortable with not planning a meal, yet, knowing what is in my kitchen, and the confidence to do something tasty with it. I would rather be well planned. But, I am recognizing more confidence in my cooking, and the skill sets I have gained in a cooking atmosphere.

      • tbob4
        tbob4 commented
        Editing a comment
        I ordered pizza last night. Looked nothing like this!

      Meat based Patty Melt with a side of artichoke!
      Attached Files

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Now this looks really good!

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        smokenoob "meat based"…. That’s awesome!! Except for the ketchup 🤣

      • smokenoob
        smokenoob commented
        Editing a comment
        SheilaAnn Pattymelt and ketchup is like pancakes and maple syrup! 🤪

      Gave my PKGO some love tonight. Smoked some bacon cheddar Johnsonvilles sub200 for and hour, turning and flipping every 15 minutes.

      Grilled up 2 at the end, stuffed the other 3 into a ziploc to join the tri-tip I will do this weekend. I still prefer fully smoked brats these days, but I had hot coals and it felt like a waste not to use em

      Click image for larger version

Name:	20211008_183747.jpg
Views:	267
Size:	220.2 KB
ID:	1107029 Click image for larger version

Name:	20211008_184342.jpg
Views:	265
Size:	197.4 KB
ID:	1107030 Click image for larger version

Name:	20211008_184604.jpg
Views:	274
Size:	196.6 KB
ID:	1107031 Click image for larger version

Name:	20211008_194204.jpg
Views:	266
Size:	118.9 KB
ID:	1107032 Click image for larger version

Name:	20211008_195003.jpg
Views:	297
Size:	137.3 KB
ID:	1107028

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Cool, this is one of those grills I could likely slide into my line up with little notice. Ha! Give KodiAKK and the rest of the pack. Scratch from me.
        Last edited by Richard Chrz; October 8, 2021, 07:01 PM.

      • Andrrr
        Andrrr commented
        Editing a comment
        How did you like be bacon cheddar brats? I picked up a pack the other day with the intent of smoking them too.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Andrrr they are good, to be honest I don't taste any bacon. They taste almost exactly like the standard cheddar brats to me.

      Stacy was out with her girlfriend tonight and it was just me and the dog …. I decided to use the cast iron and the gas stove as they were meant to be used. After an Old Fashioned, of course

      Click image for larger version

Name:	1C6E4522-E73A-4776-B7E1-DC612A39A3B9.jpeg
Views:	273
Size:	192.1 KB
ID:	1107082
      Click image for larger version

Name:	E3803557-85F6-4496-8421-60C1FCD46B02.jpeg
Views:	260
Size:	75.9 KB
ID:	1107084 Click image for larger version

Name:	D6EACD74-1D69-4C74-BCFC-101836D12C8E.jpeg
Views:	260
Size:	121.1 KB
ID:	1107083 Click image for larger version

Name:	3C235893-85C5-4F1F-8840-827545F3ECE5.jpeg
Views:	263
Size:	145.2 KB
ID:	1107088 Click image for larger version

Name:	5F9EA65C-CE96-4BAC-9DC9-DA1FAC28CB7F.jpeg
Views:	265
Size:	150.0 KB
ID:	1107086 Click image for larger version

Name:	5C662D45-FA44-4AD8-91A3-21BD9B5C30AF.jpeg
Views:	263
Size:	107.2 KB
ID:	1107085 Click image for larger version

Name:	D35FEFB3-9B35-45E8-B9B9-E1AF924C40F8.jpeg
Views:	264
Size:	123.6 KB
ID:	1107087

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        ecowper since the meat goes into the modest 300 oven sitting in a very hot CI pan, is it easy to exceed your target temp? Do you flip partway into those 5 oven minutes to avoid overcooking the surface that’s resting on that hot CI?

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Redman Here you are: https://rangerup.com/collections/whi...-whiskey-glass

      • ecowper
        ecowper commented
        Editing a comment
        Dr. Pepper I don’t flip halfway through. If you have the steak over 100F internal, it will be medium+ in my experience. Careful about that internal temp.

      I have wanted to make fajitas for a while now, but things have made me put it off. Yesterday I decided that today was the day. While thinking about this I got the idea to make quesadillas instead. I used my fajita recipe but instead of folding the tortilla and eating them soft, I made fajita quesadillas. Turned out pretty good even if I do say so myself, but I'm not sure they were worth the small amount of extra work.

      Click image for larger version  Name:	20211008_182001[1].jpg Views:	0 Size:	1.69 MB ID:	1107111

      This was SWMBOs's spinach tortilla quesadilla...
      Click image for larger version  Name:	20211008_183449[1].jpg Views:	0 Size:	1.77 MB ID:	1107112

      Click image for larger version  Name:	20211008_184513[1].jpg Views:	0 Size:	1.90 MB ID:	1107113
      Last edited by RonB; October 8, 2021, 08:25 PM.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        You do alright Ron…..when you’re supervised by the little lady.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Yum! Awesome cook!

      ​​​​​Cheshire Heritage Pork spare ribs cooked with hickory splits on the COS (all-wood cook.) They were friendly brined three nights before, rubbed with Memphis Dust. After they were done, they were Sauced with Barrister DEW's Rum Molasses Sauce and caramelized on the gasser. I'm still surprised how much different the flavor of all-wood smoked meat tastes than meat smoked with charcoal and chunks. It's huge.
      Click image for larger version

Name:	PXL_20211008_232035693-01.jpeg
Views:	307
Size:	322.5 KB
ID:	1107122 Off the smoker.

      Click image for larger version

Name:	PXL_20211009_000017723-01.jpeg
Views:	256
Size:	285.3 KB
ID:	1107123 Sauced and sizzled.

      Click image for larger version

Name:	PXL_20211009_000108125-01.jpeg
Views:	255
Size:	230.4 KB
ID:	1107124 Check out the smoke ring!

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Your ribs look so delicious! Juicy interior, caramelized bark.

      Flank steak on the gasser. Served with a board sauce of parsley, jalapeño, garlic, evoo.
      Click image for larger version

Name:	A5DD3FFE-6C4C-4D63-B849-99701256B1AD.jpeg
Views:	250
Size:	177.4 KB
ID:	1107183 Click image for larger version

Name:	6024A97E-0FE7-4D49-88C1-D31E2C71E6AB.jpeg
Views:	251
Size:	152.2 KB
ID:	1107182 Click image for larger version

Name:	B583ACCF-34E9-4F75-A7F8-7F3ACF7763BF.jpeg
Views:	262
Size:	224.4 KB
ID:	1107180 Click image for larger version

Name:	47C0AB57-B545-4FEA-A520-BF5481679F33.jpeg
Views:	251
Size:	233.1 KB
ID:	1107181

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful meat, but I don’t see the board sauce 🤷🏻‍♂️

      • holehogg
        holehogg commented
        Editing a comment
        I would flank that with my knife and fork any day.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Beautiful flank, perf4ct cook. I can taste that beefy goodness from here.

      Last night's brisket. Boy this one of the more stubborn one's I've ever done- it took 2.5hrs longer than expected, and that's with using speed-up tactics. I started at 5:30am planning it to be done at 5:30ish since 99% of my briskets & butts take 12hrs total. Dinner wasn't until after 8... happens to the best of 'em though.

      I wrapped after the stall -- or so I thought -- at 175, and it still didn't budge. I increased to temp to 275, then 300, then 310, and it stayed at 175, wrapped, for 2 more hours before moving up finally. Never had that happen after wrapping before. This was verified by moving the probe a couple times and double checking with the Thermapen in a few spots.

      My parents came over and they are the dinner at 4:30 type, so waiting until 6ish is already a stretch for them. Needless to say we were all starved and I had to apologize a few times and explain that this happens once in a while.

      But, it was worth waiting for! This was done with 100% maple wood that I stole from my dad last fall after we cut up a maple tree in his yard. I climbed in that tree as a kid. Anyway, I stole a couple dozen pieces he'd stacked up and told him "next year after it's seasoned I'll make you a brisket with it". And I did.


      Click image for larger version  Name:	IMAG7613.jpg Views:	0 Size:	2.74 MB ID:	1107320
      Click image for larger version  Name:	IMAG7621 (2).jpg Views:	0 Size:	1.32 MB ID:	1107319 Click image for larger version  Name:	IMAG7620.jpg Views:	0 Size:	3.05 MB ID:	1107321

      Comment


      • theroc
        theroc commented
        Editing a comment
        Formidable

      • tbob4
        tbob4 commented
        Editing a comment
        The color is perfect.

      • RonB
        RonB commented
        Editing a comment
        Just. Lovely.

      Homegrown breakfast this morning.

      Diced up some onion, bell pepper, and squash from the garden

      Click image for larger version

Name:	IMG_4760.jpg
Views:	229
Size:	98.4 KB
ID:	1107335

      Added three home raised eggs

      Click image for larger version

Name:	IMG_4761.jpg
Views:	225
Size:	77.7 KB
ID:	1107334

      Plated and topped with cherry tomatoes from the garden

      Click image for larger version

Name:	IMG_4762.jpg
Views:	237
Size:	80.4 KB
ID:	1107333

      Not to make Huskee jealous, but it took less than 12 minutes! ;-)

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I'd recognize that Quail anywhere! Nice homegrown scramble.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here