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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Dec 2018
- 3628
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
- Likes 19
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When I was in high school they made this at least once a week in the lunchroom. I have avoided it ever since lol
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Well, that there's two "no Thank Ya's"...
Be glad to eat their portions, as well as my own...
Was always taught, it's a shame an a sin to waste, food, especial...!
Plus, it'll look GOOD on me; tryin to gain me back some weight.Last edited by Mr. Bones; December 3, 2021, 08:50 PM.
- 2 likes
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Club Member
- Dec 2017
- 3907
- 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
Picanha rubbed with a Santa Maria style rub just out of the smoker. Smoked at 225* to a pull temp of 125* and wrapped it for a bit, as it cooked a little faster than I expected. It was wrapped for about an hour in foil and cambro then I took it to the gasser to finish for the sear. I wish I would have taken a few photos of this finished and sliced. It was perfect red/pink from edge to edge and the fat cap was seared just right so that it melted in your mouth.
excited that I have another one of these in the freezer. I’ve cooked a few of these now, but never as a roast. I almost think I prefer the end product as a roast because of the ability to control the final temp a little more.
But this was excellent! Wife, son and friends all approved and loved it.
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I too fall in the cooking the whole picanha preference for perfection. Indirect until around 40C then over the hot coals until desired crust and let it ride indirect again to 52C. I don't worry about the higher cooker temp during the last bit of the journey.
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That's basically how I cook picanha as well (the other being Santa Maria open flame style). It's a lot easier then trying to do the whole skewer thing. Comes out like a giant steak !! Well done sir, love the color you got on yours.
- 1 like
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Club Member
- May 2020
- 2731
- 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
Sriracha-Honey Ribs (serious eats) served over bacon fried rice instead of the noodles that are in the original recipe. I’ve posted this dish before. But I had leftover rice and my bacon and peas…. So there ya have it. I was holding the ribs while BF was in the shower, so they got a little extra "glazed". But they was tasty!
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Club Member
- Jun 2018
- 13
- Orange County, NY
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~Peter
Weber 22" Kettle grill
Smokenator insert
Maverick ET-732 Remote Thermometer
Thermapen Mk. 4
Turkey pot pies from Thursday’s leftovers. The neighbors thought they were great, and the flavor was just right, but my wife and I both noticed they were too salty….
Then, I realized that I used a lot more turkey in the filling (ran out of frozen mixed veggies) than usual and I think my hand slipped a bit when adding salt and pepper to the filling. It tasted fine before I filled the pies, but it must’ve been a tad too much. Oh, well…live and learn!
- Likes 11
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Busy day yesterday cooking on my Shirley Fabrication 24x36 patio model. This was my second cook and first cold weather (32°) cook. I started off smoking a slab of pork belly that had been curing for a week along with a test run of some pork belly burnt ends. After those were done I bumped the temp up to 325° and cooked some turkey breasts (1 Texas style, 1 brined in a citrus based brine) and some turkey leg quarters (not pictured) that will end up in some smoked turkey chili. The pit performed flawlessly. I love how responsive it is to the firebox vent settings. Hands down the best pit I have ever owned.
The bacon came out great, the pork belly burnt ends had good flavor, but they need to be more tender, so I need to work on my technique. The turkey breasts (1 dry brined, one wet brine) seemed a bit dry to me. The wet brine seemed to have a slightly better texture. All in all it was a fun day of cooking
- Likes 20
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Club Member
- Aug 2017
- 10015
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
As a follow-up to a recent Akaushi brisket cook, I took the flat and corned it for pastrami. The point I chopped up into coarse pieces and did something fun, made burritos !!! These were a bit on the smaller size, I couldn't find the giant burrito type tortillas they use in restaurants, but we crammed them full of Spanish rice, pico de gallo, guacamole, cheese and sour crema. Served with a hot sauce I'm thinking about giving Chipotle a run for their money !!
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Don't mean to burst your bubble there grantgallagher but these are just plain old ordinary Akaushi American Wagyu brisket point burritos, not pastrami. I'm making pastrami out of the flat from the same packer. Sorry if I was confusing.
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Troutman nothing plain and boring about them, they look amazing. was just random because i didnt think pastrami burrito was a thing until this week, lol.
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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 26
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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!
- Likes 19
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Club Member
- May 2020
- 1238
- 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 16
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Club Member
- Jun 2020
- 78
- Salem, Oregon
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Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
Choice beef ribs. Wrapped at 180, cooked to 201. Use Wayagu tallow in the wrap. Rested for 4 hours. Bark turned out really nice. Just salt and pepper. Trimmed all the fat off and the silver skin both sides before smoking. We had the smaller ribs for dinner tonight. Very moist, the fat rendered wonderfully.
- Likes 32
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Last edited by pkadare; November 30, 2021, 03:12 AM.
- Likes 18
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Dissolve sea salt in water to make a brine. Set aside.
Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.
Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
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Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the beans are finished, put a tight lid on the jar and move to cold storage.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
-
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Looks like my fermented apriplums are ready. The bag is vacuum sealed and is puffy full of CO2 from the fermentation, and OMG these things are amazing. A little bit sweet, a little bit tart, a little bit sour, and a little bit salty. I'll definitely be doing this again! Can't wait until my red grapes are done!
- Likes 12
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Club Member
- Oct 2015
- 1055
- Summerville
-
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!
- Likes 13
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