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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Dec 2017
- 3862
- 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
- Likes 24
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Wow that looks good! I like the addition of the hot peppers.
- 1 like
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Panhead John lots of peppers there - red and orange sweet peppers, the green is either a bell or a pasilla, not sure - we were given a bag or peppers from friends, also have jalapeño in there along with the chile de arbol and sichuan peppercorns.
This had great flavor! Just throwing some stuff together with the base sauce of Kung Pao.
- 2 likes
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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
On the way home from the bar I stopped off for salmon. Wild caught Sockeye was on sale which suited me just fine. I busted out the instant pot for brown rice. I also had a bag of sweet potatoes and some asparagus that needed to be used. I cooked everything except for the rice, obviously, on a sheet pan. Potato first, then the salmon and asparagus. I had a glass of rosé with the food. This meal really hit the spot tonight.
- Likes 24
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Moderator
- Nov 2014
- 13677
- 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
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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 19
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Club Member
- Jul 2019
- 1869
- Suburban Chicago
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Cookers:
Weber Performer Deluxe with SnS Drip & Griddle
Pit Barrel Cooker
Sierra 3 Burner Griddle
Accessories:
Fireboard 2.0
ThermoPro TP-20
Pork bellies after smoking. I see now why they’re called "pork candy".
The finished Bahn Mi, which was delicious! Thanks for recommending it, ecowper .
- Likes 19
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Club Member
- Dec 2017
- 361
- Lakewood, CO
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Weber Genesis Silver B (converted to nat. gas)
Camp Chef Smoke Vault 24 (converted to nat. gas)
Thermoworks Smoke
Thermoworks Classic Thermapen
Thermoworks MK4
Thermoworks IR-IND Infrared Thermometer
Thermoworks TimeStick Trio
Maverivk XR-50 Thermometer
Anova Precision Cooker
Stasher 1/2 gal Silicon Bag
- Likes 16
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Club Member
- Sep 2019
- 2567
- 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
This is (sort of) aloo gobi. I followed this recipe. But I was wanting to use up CSA veggies, so the potatoes became white sweet potatoes. And some versions of this and related recipes add peas. I figured that was close enough to add some green beans. Turned out pretty good. My most comfortable cook yet on the new induction cooktop, too.
- Likes 14
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An ode to PJ...
Smoking some cheese in the MAK warming box, but I was hungry... had some avocados that were over ripe, so used what I could of them with some shredded cheese... 30 minute smoke only quesadillas on the finest plates around...
The cheese is a block of Swiss and a block of horseradish cheddar
- Likes 15
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I was gonna give you a like….till I saw you was using my damn competition! And their "ultra" nonetheless!
- 2 likes
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Panhead John sorry man, did the best I could with what I had
- 2 likes
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Founding Member
- Jul 2014
- 5567
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Dinner tonight was chicken, mashed potatoes, gravy, and a fall green salad. Did the chicken on the SnS kettle, using the Drip n Griddle as my roasting pan. This was a trial run for Thanksgiving. Especially trying a new gravy technique and a different green salad than usual.
Green salad: romaine, diced tomatoes, carrots, celery, chopped up Fuyu persimmon, chopped walnuts, pomegranate seeds, and goat cheese. Tossed in Newman’s olive oil and vinegar dressing.
Gravy making: Used Chef Jean-Pierre’s method.
Seasoning for the chicken is Meathead’s poultry seasoning
Mashed potatoes are my standard made with butter and cream.
Trial run worked out well.
- Likes 19
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Club Member
- Dec 2018
- 3188
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
Pizza night. Every time I make one of these, I seem to get just a little bit better at it.
Toppings: hot Italian sausage browned (but not too much) with crushed fennel and pepper flakes, pepperoni, shredded mozzarella cheese, fire-roasted tomato sauce, and sliced serranos.
I cook the pizza in the same cast iron pan as I do the sausage. I also "pre-brown" the crust over the stove for about 3-4 minutes before putting it in a 475 F oven for exactly 12 minutes.
- Likes 14
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Fennel and italian sausage is just plain amazing.
- 1 like
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Michael_in_TX what a great idea doing a little "pre-cook" on the crust. I’m trying it!
- 1 like
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@SheliaAnn After the pan has cooled down enough from the sausage, I spread the dough out in it. I then cook it on the stove over medium high heat for 3-4 minutes. Lifting up with a spatula to check it. I'm looking for just a bit crispy, to where you can scrape up against it, but not too much as it will finish in the oven. Then on go the topping and into the oven.
- 2 likes
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Parents are going out of town next week, and wife & I have company coming over on Thursday, so I went ahead and made a turkey tonight to take over to my parent's house
Followed the e-book turkey guide we AR members got for free word-for-word. Spatchcocked the bird, dry brined it the night before using Meathead's poultry seasoning (adding a little extra kosher salt on the skin on the breast as the book suggested), built the gravy underneath the bird, etc...
It turned out amazing. Absolutely delicious; a huge hit that everyone loved
Chocolate pie for dessert
- Likes 14
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Oh shit! I’m broke, please don’t ask for money! I’m a pit member, everyone knows we’re all broke because of MCS. (you’re also funny as hell Brad)Last edited by Panhead John; November 20, 2021, 04:26 AM.
- 3 likes
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I agree with everything John said Brad. Well, except the illegitimate son bit because my wife would kill me. 🤣
Your first post was definitely memorable and I am very glad to see your posts and cooks improvement over time!
My name is Brad, as the title suggests I live in rural North Georgia. I am very new to BBQ and smoking, but I really gotten into it big time lately! In fact I ain't even been cooking at all very long, honestly. I never learned to cook growing up, but in 2015 my then-girlfriend now-wife encouraged me to start learning and I
- 3 likes
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Beautiful... e-book - good idea!
- 1 like
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