Stuffed pork steaks or otherwise know are pork butt chops, dry brined with Memphis dust. We stuffed with apple and sausage dressing then tied them together and smoked them on the Primo. I would have used the Traeger but it was raining with wet snow here today, the Primo is my cold/bad weather smoker. They turned out pretty good, I got lucky again as I like to say.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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barelfly Thank you! Appreciate that. It’s a Chimichuri mix that all you do is add vinegar and oil to make Chimichuri sauce! I made it, placed the Tri-tip on top of it and reserved some to drizzle over the slices. When the steak rests, it creates this awesome board sauce with it’s jucies and the Chimichuri! It’s call ChimiChurri Original dry rub mix at www.alfrugoni.com
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Thank you Huskee Appreciate it! Thank you for the comments everyone.
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Club Member
- Aug 2017
- 7558
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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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I can taste that through the screen. Beautiful.
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They are pure food porn, BradNorthGA
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Club Member
- May 2018
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- Rec Tec Trailblazer RT-340
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Like, Like, Like, Like, Like, Like, Like, Like, etc... what a wonderful variety of delishous and beautiful foods displayed here! Keep em coming!! CheersLast edited by treesmacker; November 19, 2021, 07:50 PM.
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Club Member
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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
Lot of things going on here…. First cook on joe jr. I tried to be like Ernest with a "double double"
Panhead John add me to the list. Bad pic all around.
Last edited by SheilaAnn; November 15, 2021, 12:44 AM.
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- SnS Kettle
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I mean damn man, it’s common knowledge that they’re deep bodied pelagic lampriform fishes from the Lampridae family. You’d have to be an idiot not to know that.Last edited by Panhead John; November 15, 2021, 01:04 PM.
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barelfly - Opah is a meatier fish, but still has a delicate flavor. There are three different types of cuts on those big fish - we prefer the steaks shown above. As with all the meatier fish, don't overcook them! Does well with marinade and then just a quick sear, leaving the meat rare in the middle.
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Club Member
- May 2017
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KBQ C-60
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This is Blackened Garlic Potatoes. Recipe will follow.
Ingredients:
1 whole potato
5 garlic cloves
Tablespoon of coconut oil
Cube the potato, rinse and dry while pan on oil are heating up.
Add potatoes on low heat. When starting to brown mince garlic and add, mixing thoroughly.
IMPORTANT STEP: Go over to computer and start reading AmazingRibs.com This will cause you to forget you have potatoes cooking on stove.
VERY IMPORTANT STEP: Suddenly remember you have potatoes cooking on stove. Rush back to stove and remove potatoes from heat. Mix them up and declare it 'Blackened Garlic Potatoes'Last edited by ComfortablyNumb; November 15, 2021, 09:40 AM.
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Pretty perfect! Good bark, moist meat.
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So the fact that I accidentally salted my brisket Wednesday for smoking overnight Friday isn't a problem? <sigh> I blame my working from home husband that made me lose track of the days. Should I wrap it in plastic wrap today or leave it uncovered in the fridge? And while I'm here, should I add the saltless rub to the meat today? (My first packer brisket, for a party on Saturday.)
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Picanha from Wild Fork. I was intrigued when I saw one at a local meat shop, but at $43.00+ for the roast, I had to pass.
So I joined Wild Fork and got this delivered for about 1/2 of the local cost.
2hrs on the SNS at 240 +/- to an IT of 127, a little Oak, seared on the knock off 18" kettle.
Took longer to cook than I thought, the fat cap is probably insulating it somewhat.
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Meetings canceled this afternoon so figured I’d take advantage. Boneless Turkey Breast from smoking away on the OG. Rubbed in Meat Church Holy Cow and then basted with a combo of butter, holy cow, and Black Swan’s Beso del Fuego BBQ sauce.
also the black swan sauces are crazy good! I can’t believe I hadn’t tried them until now.
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Club Member
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http://patio-q.com.
Cookers
PitBoss. CH7;
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Blessed with a screened in covered patio to cook in!
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