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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Jun 2018
- 4848
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
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Yum! I just finished dinner and yet could wolf down a bowl of that right now.
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ofelles, this looks fantastic. My wife loves tortilla soup. You have/suggest a recipe? Thanks for sharing.
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RustyHaines here ya go.
I thought I had posted this before but I can’t find it so here ya go. Modified/combined from several recipes. Chicken Hatch Chile Tortilla Soup Yield: 6 to 8 servings Ingredients: 2 lbs boneless, skinless chicken 2 whole boneless, skinless chicken breasts (1-2lb total) 2 tablespoon olive oil, divided 1½ teaspoon
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Club Member
- Jul 2019
- 2108
- 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
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Club Member
- Apr 2018
- 4865
- 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.
Did the tri-tip in the PBJ. Loved the ease of the cook. Ran a bit hot at 325. That is on me for vent opening. 2nd cook, so I'll learn. Overall not a bad cook. A bit under done IMO. Out of PBJ at 115. Wrapped in B.P. and in cooler. About an hour till ready to eat. Then on gasser to sear to 130. Results a bit chewy. I cut per M.H's direction. I've done this b4 so confident I did it right.
Also the garlic roasted potato were a bit over done. This was really thick, I underestimated the cook. I'd give it a b-.
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Club Member
- Dec 2018
- 3174
- 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)
This was a bit of a experiment, but it turned out incredibly good: Spicy garlicky salmon stir fry!
I took a salmon filet, cut it into even pieces, lightly salted it, and stir-fried it in avocado oil until 140-ish, then removed. I then waited (nearly forever it seems) for the cast iron pan to cool down to 350 (which was still a tad too hot).
I then sautéed about 3 tbl of minced garlic in the remaining oil along with about --- wait for it -- 4 anchovy filets. (This is an idea I got from the the Hot Thai Kitchen YouTube channel I've been watching recently.) It is a fascinating stand-in for soy sauce. Once the garlic was starting to turn golden, I dumped in about 1 tbl of ground Tien Tsin chiles. I stirred until everything became very aromatic.
Finally I dumped in 2 tbl of butter and 1 tbl of oyster sauce. Then, in go some cooked egg noodles and the salmon and toss to coat everything. Done! So quick!
Deep garlic and umami flavor with a good amount of spice. Next time I will add broccoli and cut the butter down to 1 tbl and also watch the amount of oil I am using. (2 tbl butter and 2 tbl oil is a lot of fat for one serving!)
I also like how my spice grinder doesn't totally pulverize the chilies so you get these nice flakes of irregular sizes in there. Very nice.
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Thanks everyone. fzxdoc yes, family members no longer with us. My dear wife stared doing that last year, and I think it's a new tradition.
- 1 like
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Club Member
- Oct 2015
- 1037
- 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
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Ok. I just had something called "Mock Chicken Legs". I had never had them or even heard if them. A friend of mine got them from a butcher in northern Wisconsin supposedly known for them. He raved about them. Anyway, he gave me a package to try.
They are made from ground pork and veal, various spices, and breaded with a corn flake crust. After browning in a skillet you bake them off to done. I served with mashers and country gravy.
Man they were tasty. Certainly not bbq or fancy but I would eat them again anytime. Cheap too. Although he gave them to me, they were only about $5.00 for a package of four. Who knew?
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Club Member
- Sep 2019
- 2539
- 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
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Steak Au Poivre
Costco American Waygu NY strip. Inspired by recent AR link to Chef Jean Pierre's Steak Poivre, I also watched the Angus Foundations video on the same recipe. I dry brined earlier in the day. I fused the two recipes, using shallots, and tomato paste to thicken the store bought beef broth. And, where Chef Jean-Pierre tosses the pan into the oven as soon as he has flipped the steak, I used Chef Archer’s (Certified Angus Beef Kitchen) technique of only applying the cracked black pepper to one side, starting with the non-peppered side down, used a high temp veg oil, and then flipped, added butter, and basted away.
Was delicious. I pulled from the 4200 oven at 125 IT, and it rose to 140. Next time I would use a lower oven temp after the cast iron sear for less carryover heat. Also, maybe a slightly shorter sear time for a thinner gray band. But, even my 'anti-fat' spouse dipped each bite in the sauce.
Last edited by Dr. Pepper; December 1, 2021, 09:55 PM.
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Club Member
- Dec 2019
- 2254
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
- Likes 25
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Club Member
- Apr 2018
- 4865
- 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.
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- Likes 19
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Troutman I sell this stuff to buy beef. Plus it helps kill time in Wisconsin in the winter. LolLast edited by Richard Chrz; December 2, 2021, 05:52 PM.
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I had a microbrewery contact me to buy and try a few of my sourdough pizza crusts and sauce. They made them in their commercial deck oven. And now want to buy my dough and sauce to serve to customers. That’s. Pretty great feeling,
- 3 likes
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