Homemade pizza biscuits. They were good, but need some work. Fun as hell to make.
Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
Collapse
This topic is closed.
X
X
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5028
- Stockholm, Sweden
-
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
Today was a good day. Smoked a Wagyu brisket point with cherry wood. I did this one by feel (probe tender) instead of temp. The reason for that is the fat content, both marbling and type of fat. I smoked it at 130° C (265°F) for 6.5 hours, then faux cambro for 3 hours. Turned out absolutely AMAZING! So rich, full of flavor, with perfect bark! Very happy with this one.
Barkalicious!!
Check out the juiciness!!
With these pictures, I'm gonna dig in on a load of brisket. I wish you an awesome weekend, Hank is out!!
- Likes 23
Comment
-
Club Member
- Jul 2016
- 9409
- Virginia
-
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
I did these last week for a friend’s grandson first birthday party. 3, +8lb pork butts before trimming. 48 hour dry brine. 2, Weber Performers, cherry wood for smoke, Kingsford charcoal. I like to cut the butts in half for more bark. I also catch the drippings in a foil pan to be separated and mixed into the meat after pulling. I used a SnS in one kettle and a Smokenator in the other. 9.5 hours to get the last two hunks to probe tender. Let them rest in the oven a couple of hours and pulled. 1 large sheet pan and 1 half sheet pan yield.Last edited by HawkerXP; October 22, 2021, 12:47 PM.
- Likes 21
Comment
-
This was my first time using the Smokenator painter it came with one of my used Webers.
I was quite impressed with it. Held a steady 250 for most of the cook. Not quite as big a load of charcoal as the SnS so I left the water pan on top so I could stuff more KBB inside.
-
Club Member
- Aug 2017
- 7574
-
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
- Likes 17
Comment
-
Club Member
- Oct 2015
- 1055
- Summerville
-
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 12
Comment
-
Club Member
- Oct 2015
- 1055
- Summerville
-
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!
-
Founding Member
- Jul 2014
- 2587
- 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
- Likes 15
Comment
-
Club Member
- Nov 2017
- 5133
- Virginia
-
Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
- Likes 17
Comment
-
Thank you Richard. It really is good.
- 1 like
-
Looks great!
For other people like me who don't want to use the Search function, here's the link to STEbbq 's recipe:
I've had a few requests for this recipe, and since it is not my own, I am posting the information here. I looked it up and it is okay under the rules. Chicken Parmesan made with homegrown tomatoes contributed by SWMBO. The Kitchn site pointed me to the below recipe. which I largely followed. SWMBO's tomatoes were Beefsteak
Kathryn
- 3 likes
-
Club Member
- Feb 2021
- 337
- Near Athens, GA
-
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Inspired recently posted lamb dishes, I couldn't pass this up!
​​​​​Lamb chops with garlic, rosemary, thyme, and oregano for a couple hours at 130 in the hot tub time machine, followed by a screaming hot cast iron skillet sear with a butter baste. Added rosemary roasted red potatoes and asparagus. No sauce, but still tasty!
- Likes 16
Comment
-
We don't need no stinking sauce! Looks great as is. Simple, pure, delicious.
- 1 like
-
I got to get into cooking some lamb. Zero experience so far
- 1 like
-
BradNorthGA That's maybe the 3rd time I've done it, and every other bite last night was us wondering why we haven't done it more. My wife loves lamb, but I've never wanted to tackle it. This chops came from Costco for $8.99/lb. That's pretty darn cheap for level of delish!
- 1 like
-
- Likes 14
Comment
-
Cool idea. Thanks for the inspiration!
I found the Traeger recipe here:
Our Smoked Over the Top Chili is full of tomatoes, onions, and beans, and gets its unique name from having a seasoned ground beef meatball cooked right over the top of the chili pot right in your pellet grill.
The skillet corn cakes she serves with it look pretty tasty too, but I'd make them savory, not sweet with some corn and jalapenos mixed in.
KathrynLast edited by fzxdoc; October 23, 2021, 07:38 AM.
- 3 likes
-
Thanks! That's is why I enjoy this site so much. Awesome ideas I'd never think of or try. 👍ðŸ»👍ðŸ»
- 1 like
-
I've been making chili like this for the past 3 years, love it
- 2 likes
Announcement
Collapse
No announcement yet.
Comment