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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Founding Member
- Jul 2014
- 2587
- 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 17
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Club Member
- Mar 2020
- 78
- Sacramento-ish, CA
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OUTDOOR COOKERS- Lone Star Grillz 20" x 36" Offset Smoker w/ charcoal grilling grate insert
- Weber 22" grill
- Camp Chef FTG 600
- Bayou Classic High Pressure Cooker
BBQ ACCESSORIES- Grill Gates
- Fireboard w/ Blower
- 2x thermoworks mk4
WOOD PREFERENCES- Oak
- Cherry
I recently turned a 16lb brisket (pre-trimmed) into some pastrami using a mash up of Malcom Reed and Meatheads recipes. After giving over half away to family and friends, My wife and I are now incorporating a bit of pastrami into every meal before we go on vacation next week to try and run through it all.
I made the Pastrami Burger out of George Motz cook book The Great American Burger Book.
And I free styled breakfast for my wife and I this morning.
- Likes 29
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Charter Member
- Aug 2014
- 2233
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Made red beans and rice with Rancho Gordo domingo rojo beans. Mostly followed the Rancho Gordo recipe. https://www.ranchogordo.com/blogs/re...beans-and-rice
I used half the sausage and added a meaty ham bone I had in the freezer though. Came out really well!
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- Likes 21
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BradNorthGA great idea! I have Kamada Joe Jr arriving this week. A pizza may be my first cook!
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SheilaAnn Kamado grills seem unbeatable for pizza
- 1 like
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I bought a pork tenderloin to use up some extra sauerkraut, but came across a recipe posted by ecowper back in February thatI’ve wanted to try.
Here is the link to the page where Eric’s recipe is found: https://pitmaster.amazingribs.com/fo...red#post994367
Was EXCELLENT! Here are two pic, one out of the oven and one plated.
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Two 3 pound chuckies with SPG
Onto the Grilla OG last night at 10:30 PM. Outside Temperature 34. OG loaded to the top with Hickory and set at 225 Pro Mode
At 6:30 AM this morning
Look at that Color
Wrapped in Aluminum Foil at 8:30 AM with a bit of beer.
At 10:30 AM they hit ~200. Into the cooler until 12:30 PM.
Time to shred
YUM!
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Haven't touched the PKGO in a while, it's windy as heck and the MAK would been the smarter choice, but I never do anything the smart way :PM.
4 frozen breasts, 20ish mph wind... some will be for salad or a sandwich, rest is a football snack.
While trying to showoff my thin blue smoke, a bird flew by. Mr Z gave me this shot.
I was surprised by 0 smoke ring. It does have a strong smoke profile, yet 0 color.
- Likes 12
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Club Member
- Nov 2017
- 5133
- 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
Smoked a chuck today. Pulled and topped with carmalized onions and a horseradish mayo on onion rolls. Served on Ron B's cherry board. RonB
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