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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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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
- Likes 29
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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.
- Likes 21
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Club Member
- Apr 2016
- 4409
- Saltnes Norway
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Genesis 320 Limited
Weber One Touch 57cm
Weber Smokey Mountain 47cm
- Likes 23
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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.
- 2 likes
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Thank god for ketchup.. makes everyting good..
Well lostclusters i've used ketchup on rice for years and love it..
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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
- 1 like
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Founding Member
- Jul 2014
- 5569
- 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
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.
- Likes 26
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Club Member
- Oct 2015
- 1048
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
- Likes 20
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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.
Last edited by Richard Chrz; October 9, 2021, 10:35 AM.
- Likes 22
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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.
- 1 like
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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
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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.
- 1 like
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Andrrr they are good, to be honest I don't taste any bacon. They taste almost exactly like the standard cheddar brats to me.
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Founding Member
- Jul 2014
- 5569
- 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
- Likes 24
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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?
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Redman Here you are: https://rangerup.com/collections/whi...-whiskey-glass
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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.
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Club Member
- Apr 2016
- 18126
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
This was SWMBOs's spinach tortilla quesadilla...
Last edited by RonB; October 8, 2021, 08:25 PM.
- Likes 19
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Founding Member
- Jul 2014
- 2583
- 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
​​​​​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.
Off the smoker.
Sauced and sizzled.
Check out the smoke ring!
- Likes 26
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Administrator
- May 2014
- 19025
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
- Likes 24
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Club Member
- May 2017
- 3256
- North Central Washington
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KBQ C-60
PK360
Thermoworks Smoke
Thermoworks Thermopop
Thermoworks Dot
Homegrown breakfast this morning.
Diced up some onion, bell pepper, and squash from the garden
Added three home raised eggs
Plated and topped with cherry tomatoes from the garden
Not to make Huskee jealous, but it took less than 12 minutes! ;-)
- Likes 14
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