All the burger posts made me hungry. Last night’s 1/2 pounder. LTP ketchup mayo mustard. Toasted bun. Speaking of buns - when i separated these from the pack the bottom was way thinner than normal. So I went with two tops and it was awesome! So maybe I call these these Two Top Cheese Burgers.
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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
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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
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Oh man, does that bring back memories and fire up the taste buds. I grew up in the NW, and ruffed grouse are top notch table fare. Haven't had one since we moved to the south.... Sigh. 😁Last edited by Caffeine88; October 16, 2021, 07:00 AM. Reason: Edit: I'm sure rugged grouse are tasty, too, but who knows what that is?
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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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Love the color Tennessee is representing Chico, CA. Last week rwalters showed a beautiful Chicken with Basque Norte sauce from Chico. Now you are showing a fantastic chicken with Kinder's rub - also from Chico. We must be doing something right around here.Last edited by tbob4; October 16, 2021, 03:54 PM.
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tbob4 I would definitely say so! I love the Kinders seasonings.
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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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Damn. Now I gotta go find some lamb. That's pretty spectacular.
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Caffeine88 it’s a favorite around here. I keep home made tzatziki and harissa on hand, too. Great with lamb!
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I was inspired by Attjack to make a fish dish with an Asian twist, and of course, to use color in presentation. This was Chilean Seabass from Costco (Proper name is Patagonian toothfish, known as Merluza in Chile. Delicious bright white flesh, which has enough intrinsic oil to allow latitude in cooking time (similar to Black Cod/Sablefish.) Marinade for two hours with soy sauce/sherry/toasted sesame oil/pressed fresh garlic, grated ginger, brown sugar and red pepper flakes. Broiled inside (Convection Broil). Required about 20 minutes.
The brown 'stuff' on top of the brown basmati rice was scraped from the bottom of the aluminum foil lined pan. Caramelized marinade.
Sorry, no photos of raw fish nor of fish in ziplock with marinade. You'll have to use your imaginations.
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Dr. Pepper - funny - you linked me to both of these great cooks, and I commented on both …… this is excellent stuff! Thank you again for the links!
- 1 like
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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
- Likes 22
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Love a good cacciatore, I haven't made on in the longest time.
Goin to have to change that.
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jpietrantone - I love black olives! I might have to give that a try sometime. When I was a kid, my parents sometimes took us to this little hole-in-the-wall pizzeria and Italian restaurant. It was run by this older Italian-American couple. My dad used to call in and order ahead for dining in. When we would get there, there would always be a little ice cream dish with black olives in it for me.
- 2 likes
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Club Member
- Nov 2017
- 7146
- 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!
After a couple of weeks away, finally got my grill game back on last night! Reverse seared NY strip seasoned with Hank's Signature Steak Seasoning, split with the wife, along with some slaw (I was lazy).
There was charcoal left in the Vortex from a couple of weeks ago, and I topped it off, hit the ignitor for 5-10 minutes. Got it going, then closed down the vents and ran indirect for 30 minutes or so, go the steak to 115F, then opened all vents and opened the lid, and did an afterburner sear. I didn't get quite the crust I wanted, but had to pull the steak before it got much past 135F. Carry-over cooking took it to about 140F or so, but it was still quite good. First beef in weeks... finally tired of fish, shrimp and scallops...
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tbob4 After I grilled up some breakfast sausages and cooked up some onions and a red bell pepper, I sat all that to the side and threw in some hash browns...got them going for a few min, threw all of the other stuff back into it for just a few min and then made 4 indentions and simply cracked the eggs in them. Threw some cheese all over the dish and cooked until the eggs until they were glazed over a bit and that was it. I cooked it all at 400. I covered the pan with foil to expedite the cook!
- 1 like
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Club Member
- Nov 2015
- 4700
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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SheilaAnn Here's a Costco label I pulled out of the trash. 1 of 3
Note the Global Standard for Sustainability text.
Last edited by Dr. Pepper; October 16, 2021, 01:06 PM.
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Wait a minute, Chilean sea bass from Australia? Something's fishy about this...
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CaptainMike - fish migration for better economy They were well schooled
- 4 likes
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LOLLIPOP LAMBCHOPS
A recurring favorite in our house: Slice rack of lamb into individual riblets. Salt & Pepper, keep in fridge until last moment, then sear hot & fast over wood/lump. The refrigerator really helps keep the meat pink while the outside sears, especially important on the thinner ribs. There were 4 adults, 3 grandkids, and we finished 2 ½ racks. Kids eat 3-4 ribs apiece!
Served with roasted peppers, oven roasted cauliflower, and last of summer's pesto.
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