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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- May 2018
- 1328
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
- Likes 23
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Bookmarked the recipe. Thanks. Those look great.
- 1 like
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My mother is Hungarian and makes a similar dish called Töltött Káposzta … .pronounced, roughly, tal tot kapa shta …. More cabbage and sauerkraut focused, not really any tomato sauce. The stuffing is probably similar … pork sausage, rice, paprika, caraway seeds
Looks really good!
- 1 like
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I got inspired by Donw's Dry Roux thread (Dry Roux for Gumbo report - Pitmaster Club (amazingribs.com)) and followed the recipe in the video linked in his post. The only changes I made were that I browned the chicken first and then did the trinity in the same pot so I got all of the delicious fond and I used hot Italian sausages as andouille is a little hard to come by out here in the sticks (need to make and freeze some. First time I've made gumbo and both SWMBO and myself loved it. Definitely a keeper!
- Likes 25
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Moderator
- Nov 2014
- 13686
- 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 18
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I like to butterfly them, stuff with cream cheese, wrap in bacon, bread and deep fry. texastweeter Andrrr
- 2 likes
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Add some jalapenos or Serrano's to that! I do it with quail breasts!
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I was given some Venison burger the other day so I made a batch of peppered flavoured jerky and my wife says it is a good batch and I agree. I made a batch last week and I screwed something up and I ended up throwing it away. I used a jerky shooter kit to extrude the strips then I smoked it on the Traeger for 2 hours at 180F. I have two silicon smoking screens and they work well.
- Likes 15
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Club Member
- Apr 2016
- 4416
- Saltnes Norway
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Genesis 320 Limited
Weber One Touch 57cm
Weber Smokey Mountain 47cm
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Club Member
- May 2020
- 2731
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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Founding Member - Moderator Emeritus
- Jul 2014
- 5027
- Stockholm, Sweden
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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
Did a lamb roast on the kettle + sns + FireBoard + pit viper today. Briquettes and cherry wood chunks . Smoked it at 125 deg C for a little over an hour. Took it when internal temp was 53-55 deg C. Rubbed with Hank’s Signature Steak Rub.
Turned out to be the best lamb roast I’ve done. Incredibly moist, tender, flavorful. Very easy cook, no thrills. Must revisit that butcher.
- Likes 20
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Thanks Dr. Pepper, sorry, no shots of it sliced. But it was perfectly pink thin slices, like roast beef. Served with a chimichurri, potatoes and brussel sprouts.
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Thanks Panhead John, now that would be something! I was gonna order some of Meatheads rubs, but the cost of getting them across the pond is ridiculous (due to tolls, shipping), so I haven't tried them yet. Would love to though.
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I have volunteered/been volunteered to cook for a buddy's bachelor party weekend. This is a second round and we're all old at this point, so it's going to be centered around food, alcohol, sports, cornhole, and such. Brisket was requested. I have done fairly well with brisket, but not what I would be proud serving to a group of good friends yet. So, I needed a trial run.
~16lb prime packer from Costco. Trimmed. Morton coarse kosher salt and fresh ground pepper. Hardwood lump with white oak. Point/fat side down. ~230F until bark was good, wrapped in butcher paper with tallow, took to ~195 @300F until probe tender. Rested, then into 150F oven for ~4 Hours more rest.
I would serve
this to friends. Now I just have to to it again with twice as much meat on a kamado.
Last edited by gboss; November 6, 2021, 04:00 PM.
- Likes 19
Comment
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Club Member
- Nov 2017
- 5127
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
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Club Member
- Oct 2015
- 1054
- 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 19
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Club Member
- Dec 2018
- 3628
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Lamb Lollipops on the PK-O. Marinated in Meathead 's Sheep Dip and served with the last of the mashed potatoes and Diane sauce from the other night. Not shown is a bowl of Rancho Gordo Royal Coronas that I cooked last month. Fig balsamic vinegar for a plate sauce.
- Likes 15
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Club Member
- Mar 2020
- 3550
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
- Likes 19
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