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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Apr 2018
- 4911
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
- Likes 16
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Club Member
- Sep 2019
- 2569
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
- Likes 21
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Club Member
- May 2020
- 1233
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
- Likes 14
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
- Likes 17
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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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Club Member
- Aug 2020
- 6154
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Did my first Asian stir-fry tonight with a little help from my friends here at The Pit. I’ve done a few stir-frys before, but nothing really Asian, and, that turned out this good! Some of you might have seen my post asking for some help with this. Not surprisingly, I got lots of tips and suggestions from members more experienced at stir fry than me. Tonight, the $23. annual fee was worth it just for this.
Yesterday I put together the new SNS Kettle I recently bought, and wanted to try out the new Drip N Griddle pan I bought with it. I placed the pan over my SnS insert half filled with hot coals and then…..I know! The suspense is building….and you just can’t wait for my next words! 🙄
Anyway, I bought some pre sliced beef, and used as my vegetables: onion, bell pepper, bok choy, mushrooms, sugar snap peas, garlic, a jalapeño pepper and green onions. I stir fried the meat first and then the vegetables. RonB made an excellent suggestion to put my cut up vegetables in containers ahead of the cook, in order of most cooking time to least cooking time. (I told him I’d give him credit for that so I didn’t get sued) After it was all done I mixed it with some Udon Stir-Fry Noodles.
The cook turned out great, I actually ate an almost full plate and then another half plate! One thing I wanted to add, and this helped the flavor tremendously, is the use of something new to me. On a whim I bought some Thai Seasoning Stir-In Paste and mixed it with an almost equal amount of soy sauce. Right after I took everything off the grill I mixed in about a 1/3 cup of the paste and soy sauce mixture to my stir-fry. Trust me folks, this stuff is great! I’ll add a picture to show you what I used.
Last edited by Panhead John; November 16, 2021, 04:38 AM.
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Club Member
- May 2020
- 2726
- 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
- Likes 14
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Panhead John 🤣🤣🤣🤣🤣
This stuff was so dry, it would have turned the rain forest into a desert! I could have redone the roof with the bark.
The sweet potato salad was really good. And my slaw is always a hit.
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fzxdoc Leg. About 2#. When I got my pig share, I asked for smaller sizes because it’s just the two of us. Live and learn! I mentioned in the other post that I realized I thawed the wrong cut. Shoulda ground it or made chile verde.
- 3 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!
So, yesterday I actually remembered that I took a chicken out of the freezer to thaw on Friday! Glad I remembered it, and it was certainly thawed by yesterday. I had meant to rotisserie it, but since I remembered it about 5pm, decided the only way to salvage dinner was to just cut it up and go for good old fashioned BBQ chicken - but with a twist! I was going for the Sweet Baby Ray's in the fridge and spotted a bottle of Bachan's Japanese BBQ sauce and went that route instead, brushing it on during the cook and using as a dipping sauce as well. No dry brine, but I seasoned the chicken with Hank's KC Royale before hitting the grill.
Being lazy and wanting to eat sooner rather than later, having had only a BLT to eat all day long, the Genesis II got the nod for this cook. No fires or greasy infernos this time, and it was hot and ready to go in the 10 minutes it took me to cut up a chicken. And although some of that skin has some char, I promise you I ate every bite of it, and it was delicious!
Yvonne contributed some lima beans and mashed potatoes and a salad, making for a very nice meal!
Last edited by jfmorris; November 16, 2021, 10:46 AM.
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Jfrosty27 agreed. While the kamado and the flat top are my two most used grills these days, and the Performer and offset have their places, nothing beats a good conventional gas grill for stuff like a quick chicken cook. I am so thankful I have a back yard and have space for all these cookers!
- 2 likes
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It does look great. And I’ll bet the charred skin was the best part!
- 3 likes
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I mentioned in my last SUWYC brisket cook that I am cooking for a friend's bachelor party this upcoming weekend. We're older and this is a round 2 for the groom, so the party is mainly going to be centered around food, alcohol, cornhole, billiards, sports, etc.
I am not in the industry and haven't really cooked for a group before, so this will be a challenge. My wife, cboss, who was previously in the industry has given me guidance, but this is my project. At this point in time, I am in good shape to actually pull it off.
Here's the menu:
19-21ppl, no vegetarians.
Friday:
Dinner:
take out
Saturday:
Breakfast:
Pork roll (4lbs)
Scrapple (4lbs)
Eggs (60ea)
Brioche
Potatoes (9-10lbs)
Lunch:
Sandwich/take out
Dinner:
BBQ Brisket (16lbs cooked weight, 2ea large packers)
Slaw (4lbs)
Meathead's Texas BBQ Juice (KC style sauce avail for brisket heretics)
Asparagus (7lbs, grill/char)
Rabe (7lbs, sautée, pre-blanch,)
Sweet potatoes with garlic labneh (1ea medium sp/person)
Mac n cheese (1 pan, baked)
Sunday:
Breakfast:
Homemade Bacon (4lbs)
Scrapple (4lbs)
Eggs (60ea)
Leftovers hash
Game time:
Tongue cheesesteaks (10ea)
At this point, I have done all the shopping I need to do ahead of time and I have a prep schedule for this week.
This past weekend: Procurement.
Monday: smoke the bacon that's been curing and make Meathead's Texas BBQ Juice.
I will make additional posts as I continue to prep and of course I will post photos of the results after next weekend.
- Likes 21
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Scrapple... that's another new one for me. It looks like the suet I buy for the birds (Pecker loves it and spends about 1/2 hour a day here eating on it). What did you do with that pile of scrapple? https://food52.com/recipes/35701-scrapple
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treesmacker that link you posted is a very good description of scrapple. "tender, sausage-y, flavor-packed pâté fried crisp and golden" Fried it on a flat top, topped with cheese and put it on buns with fried eggs. I definitely overbought the scrapple so a few folks got party favors. It's absolutely delicious, but it's definitely something that is a rare treat and not an everyday thing.
- 1 like
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Club Member
- Oct 2015
- 1048
- 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!
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Club Member
- Dec 2017
- 3864
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I don’t know what really to call this - was supposed to be Chicken and broccoli with brown sauce but the broccoli was usually. So, a pivot to chicken and noodles with brown sauce, which turned out great! There was a creaminess to this sauce that came about with the noodles that I have not got when I serve this over rice. May be the way I go about this in the future!
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What kind of noodles are those? The dish looks great!
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Panhead John - they are Barilla gluten free fettuccine noodles. Made from corn and rice flour, so similar to a rice noodle. And after making these similar to how I do for rice noodles when I make Pad Thai, I think these actually work better for this. But, just my experience.
- 2 likes
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