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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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The fries are from my frozen batch. I simmer them in a brine and low temp fry. Freeze in a single layer then bag in a zip loc. When kids want fries, I just a handful and drop them in HOT beef tallow for a few minutes.
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Ernest That sounds intriguing. How long in the salted water?10 min? And, what temp is a low temp fry. And finally, what temp is a hot tallow fry?
Thanks,
Daniel
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Dr. Pepper simmer in brine just shy of tender potatoes, cool to room temp. Fry at 300 degrees until the fries look like they are about to get some color.
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Club Member
- Oct 2015
- 1055
- 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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SheilaAnn It's a Batman spork!
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Hell yeah brother! Nothing beats Popeyes spicy chicken and red beans and rice! 👍
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Club Member
- Nov 2017
- 7153
- 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!
Yesterday was Thanksgiving meal #3 for us, and my second turkey cook, for all our kids and their spouses.
Originally I was planning to spin this 20 pounder on the Weber kettle rotisserie, but some issues I had with a 16 pound spatchcocked bird on Thursday with white and dark meat not getting done together (dark was over cooked before breast was done on that one) led me down a different path.
I deconstructed the turkey, ending up with two huge boneless skin on breasts, wing flats and drums, and leg quarters where I deboned the thighs and then tied them back up in a cylinder with the skin. Ran the cook on the SNS Kamado in Kamado mode, at 325.
I could not be more pleased with the results, and SWMBO agrees this is the best way to do turkeys going forward. Skin was crisp and every piece was done to a perfect temperature, through a combination of putting different peices on at different times, and managing where they were on the grill, taking advantage of the outer perimeter hot spots on a Kamado to crisp things a little. Serving is so easy as you just slice the breast and thigh meat, and let folks that want go after wings and drums.
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Troutman I did season them well before rolling up and tying them off with string. I'll have to thing about that next time!
Actually, a friend gave me a recipe for turkey porchetta, where you filet out the breast and roll it up with a porchetta stuffing inside the skin, then tie into a cylinder. I think that one is worth trying!
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Club Member
- Sep 2015
- 8065
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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OK, ok, ok. Two stories here. 1stpic. $.99 bacon wrapped pork tenderloin, turned out good and tasty
Other 3, the progression of getting a pork rib jones tonight. Not Durok baby backs, very spendy in Wisconsin.
Cooked in aluminum foil for 1.5hr to get it started. Reason I do this is I get the meat brined while it's in the foil and it shortens the cook and helps them taste better. Pretty pics. Ribs are finished indirect with the help of the awesome slow and sear to help with temp control!. A little carmelized sauce and we are in bizzness No better eating in my book...
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Club Member
- Jul 2016
- 9404
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Last edited by HawkerXP; November 28, 2021, 07:29 PM.
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fzxdoc it came out perfect! I went to the PBC site to check out how they hung it and they did head down. I did the one rebar removed cook and I spun it after about an hour. Pit temp went up to 400 to start, dropped down to 350. Used Kingsford Competition briquets. I pulled at 155* in breast and the legs were in the 170s. About 2.5 hours in the barrel for a 14lb bird.
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Troutman yeah I enjoy making them, I just screwed up by not cutting it in half, so with my limited kitchen space it was difficult to open up properly. Ideally I would have cut it thinner so I could properly pinwheel it.
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Wow that thing looks longer than my inseam.
I bet it was tasty--can't go wrong with the ingredients you used. It makes such an impressive entree. You did a nice job.
KathrynLast edited by fzxdoc; November 30, 2021, 09:35 AM.
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Club Member
- Dec 2018
- 3192
- 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)
Ever do a dish that you expect will be meh, but actually turns out really good? This is one of those dishes for me. This is my take on an adaptation of the Thai dish Kua Gling. (Yes, my version of an adaptation of the actual Kua Gling. My inspiration was Thai Hot Kitchen's video: https://www.youtube.com/watch?v=dlROM9N5rak)
Here's what I did....
Mixed in 1 tsp of ground black pepper, 1 tsp of ground turmeric, and 3 tbl of store-bought red Thai curry paste. I also staged 1 tbl of garlic-ginger paste, 1 tbl of lime juice, 1 tbl of turbinado sugar, one sliced serrano pepper, and, finally, 10 oz of canned tuna (shh!) packed in oil, drained well.
I heated up a cast iron skillet over medium heat, added some avocado oil, and dumped the curry mixture in and waited for it to get fragrant, which took less than 30 seconds. (Remember, everything in this is already cooked!) I then added the sugar and stirred a few seconds until it was dissolved.
I then added in the tuna and stirred constantly until the steam backed off (i.e. much of the water was gone). I then added the lime juice and ginger-garlic paste and again, stirred constantly until the steam backed off.
Then, I turned off the heat and added the seranno and stirred until I felt the pepper had gotten enough heat to get the rawness out....just another 30 seconds or so.
I then served it over rice with a garnish of cilantro.
Wow! This was really good! And it came together so quickly! The turmeric and lime juice add a lovely brightness to the spicy curry paste. Even with a tbl of sugar, this does not taste sweet to me at all.
This makes two servings. (I used half in the photo below.) This may become a new go-to each lunch for me.
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