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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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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
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Aahhh. Dr. Pepper I see your reference above. You're not kidding about the price, but wow, that is tempting.
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Dr. Pepper Thanks! They were some of the best ribs I've had. They took such a short period of time because of the small size and because I cooked them on the Pitbarrel. I tested the temp once and it runs between 270-330. That seems to be the temp others have reported as well. Oh gosh! Uhhh.. Id have to say the salt and pepper had the slight edge on these. However it was a close call. Haha I'm glad I can contribute to making a better product.
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Caffeine88 Heres where I ordered them from.
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What Saturday night's dinner looked like.
My first cook on my new Pit Boss vertical Pro pellet smoker. Absolutely thrilled with it!!! Will write up a review if anybody's interested.
The all-time most moist ribs ever; excellent keilbasa, grilled the cornbread on my gas grill for a little char. Also, first attempt at octopus. Smoked it for a coupla hours, grilled it for a little char, let it swim in a combo of 2:1 olive oil to lemon juice and fresh chopped greek oregano from the garden. Tasty but not cooked long enough (tough).
Any suggestions out there for tender octopus? Thanks.
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@smokyYank
There is not a sub-channel for Pit Boss, so your review would go here.
For discussion of other brands of pellet cookers not listed above, or general cross-brand pellet cooker discussion. <b>For discussion of pellets themselves, please see the Fuels Discussion channel.</b>
Looking forward to seeing what do and don't like about your cooker.
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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!
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That pie looks spectacular. How much smoke flavor makes it in?
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smokenoob ecowper Caffeine88 Thank you. I appreciate it. Caffeine88 Since I cooked it at a higher temp on a pelletgrill the smoke flavor was mellow and not too overpowering at all. Really good!
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- Likes 20
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I did a SV on this salmon, then the pan sear. Personally at least on this piece of salmon, I much prefer not SV, I may try it one more
time, but, both my wife and I both think that I can cook this better without SV. I’m most excited about this chinois and mashed potatoes, incredibly smooth potatoes. I think it would be a great way to do a twice bake. I’m also realizing I like the act and senses of cooking, and SV is really boring to me, guess, I can always use it for eggs.Last edited by Richard Chrz; October 11, 2021, 07:47 PM.
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I agree with SV and salmon. While I can make it really buttery, it lacks something. It really doesn’t work well (for me) from frozen. What I marvel at, is that your photo show a beautiful, in tact piece with a great top. I don’t get that with SV.
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tbob4 " What I marvel at, is that your photo show a beautiful, in tact piece with a great top. I don’t get that with SV."
I have control issues that seem to work well with cooking. Lol
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Sounds good, I will take a shot at this. I have made sweet potato tacos several times.
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I don’t know. If it is a hit you might not want to. If you "very lightly" smoked it, it might be good. I am worried it might overpower what you are trying to do. I would love you to try it and report back. Just make sure it is your "extra" batch.
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Yes! Love that you serve it with radish! My experience in New Mexico, posole doesn’t get served with radish. But when I’ve traveled to southern NM or El Paso, TX - the way you have it presented is how i only see it served! Excellent cook!
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mnavarre when I cook it, no, I don’t serve with the trio of toppings. And I learned this from my grandparents. But, again, this is Northern New Mexico style posole. This is how they served it at their restaurant for the years they owned it and my grandfather’s sister prior to him. Regardless, it’s a wonderful meal and with the cold weather we have this week, I may need to make a batch of this up!
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Beef tenderloin today, our friend Lady Di bought a whole tenderloin on sale at Costco and I cut it up today, the tenderloin weighed 7.2 # and we got 6.1# of meat from it. I smoked a 2# roast today and it turned out pretty good. I used my Traeger pellet grill but it went out when the meat was at 129F so I finished it on the gas grill. It was 149F when our sides were done and everyone thought it was perfectly cooked. We had two people who like their beef med rare and two people who like their beef medium so this was a good comprise. This was our thanksgiving meal, much better than Turkey.
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Club Member
- Aug 2017
- 7570
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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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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
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I made a batch of dough from chef Marc Vetri's "Mastering Pizza" and cooked it up on my BGE. I've made quite a bit of pizza and this batch was my personal best.
The dough is Vetri's 70% hydration Neapolitan, and also used his simple sauce (just crushed tomatoes, oil and basil) along with a bit of shredded mozz and chunks of fresh mozz. It went into the grill around 650 for about 4.5 minutes. I don't have pics of all 6 but the best ones went in around 700 and cooked for about 4 minutes.
In the past, I'd used Kenji's NY pizza dough pretty regularly, but didn't have a pizza peel until this cook (I'd been placing it on pizza stone in the grill, on a sheet of aluminum foil with some oil). This time I used a proper peel, with some semolina underneath. I think this made a giant difference, as the bottom essentially fries in oil when using foil, versus cooking properly when fed directly to the stone from the peel.
And yes, I eat pizza with wine!
- Likes 18
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