You guys make me feel like amateur, awesome job all!!!
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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We had two friends over yesterday, so I was cooking for four. Went with beer brats and just made double the usual amount. Used the dutch oven for the beer bath. I made some of them my traditional beer brat hot dog, and on some of the others I put some chili from a frozen batch that I had, along with some cheese. We also had a poor man's charcuterie board
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You need a Donut Thief Detector. I think Ring or Nest may sell a system?
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holehogg I don't know about that. We'll confirm your innocence once we review the videos that have been uploaded to the cloud. Remember, South Africa isn't far away on the interwebs.
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Club Member
- May 2020
- 2691
- 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
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Nice job with the improvisation! I like it.
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Gochujang mayo! I must try this. I've often done Sriracha mayo, but gochujang seems like it would have a deeper depth of flavor.
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Michael_in_TX there is also soy sauce. But I use tamari, not that I am gluten free, but it still works.
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Club Member
- Feb 2021
- 325
- Near Athens, GA
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Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Wangs!
S&P, and a 2 hr ride in the hot tub time machine at 165, followed by a 30 minute smoke with cherry, a quick sear to crisp the skin, and a toss in sauce. The wife's Buffalo sauce was wildly better than my lame attempt at lime & chili.
Very happy with the result, and very happy I finished eating them before halftime of the Georgia game....
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Damn Ernest!…err..I mean Caffeine88….👍👍Last edited by Panhead John; December 5, 2021, 10:12 AM. Reason: Can’t spell caffeine correctly, apparently. 🥸
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Panhead John that's very high praise! I could only aspire to be as good as Ernest
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BradNorthGA
what score?
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Club Member
- Nov 2021
- 3649
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
This is something we call Pollo Sabroso, adapted from a Skinny Taste recipe by that name. We marinate chicken thighs (bone-in, skin on) in a mixture of red wine vinegar, soy sauce, adobo powder, sazon (my wife mixes up her own recipe), garlic powder, and oregano for a couple of hours, and until recently would just bake them in the oven. Now I'm experimenting with two-zone grilling, so we tried it that way. Set up for the indirect side to be 325ish with the GrillGrates flat side up over the hot side.
These came out a bit over cooked -- should have shifted them to the hot side to sear at least five degrees sooner, maybe ten. Delicious, but needed to be just a bit juicier. Lesson learned! My wife made a nice soda bread with cheese & onions to go with.
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Club Member
- Sep 2015
- 8034
- 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
And now we return to the hopelessly mundane. An Asian-style sir fry of veggies and marinated slices of chuck eye steak to test out the newly reseasoned CS wok. Something our once-toddler son used to refer to as "cooked salad".
… the "cooked salad" was pretty good. The reseasoning not so much … it needs to be totally stripped and redone.
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Maybe if you deep fry a couple of batches of chicken in the wok it will come back to life??? I always envision deep frying as giving my wok a nice drink of oil.
Cooked salad--I love the way a toddler's mind works.
KathrynLast edited by fzxdoc; December 5, 2021, 07:18 AM.
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fzxdoc - Normally, that would be an excellent suggestion, Kathryn. Unfortunately, the problem with this wok is that I royally screwed up the initial seasoning (too much oil, temp too low) and there is now a goopy barrier between any new seasoning and the underlying bare steel. I had hoped that thorough scrubbing with soap and a steel scouring pad would be sufficient for a successful reseasoning. It wasn't ... so it's back to something far more basic, likely involving sandpaper and power tools.
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Club Member
- Dec 2017
- 3785
- 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
Birthday Brisket weekend! Turned out pretty good. Good bark and good flavor from the Oak Ridge Black Ops rub - I thought the meat needed a bit of salt after slicing, and perhaps that’s from no true dry brine. But turned out well other wise. Also made my Grandmother’s German Potato Salad and a Kale and Brussel Sprout salad.
Enjoyed the evening with my friends and family!
a Choice grade brisket from the local butcher, couldn’t find a packer at Costco, so tried this out. Was $6.99/lb and needed a little trimming.
Just after being pulled at 195 in the point.
And after a bit of a longer hold, which I think made for a little more of a fall apart slice. Brisket cooked a bit faster than I expected. Should have started it a little later in the wee morning.
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Club Member
- Aug 2017
- 7558
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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
- 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)
Here is another stir-fry-esque experiment. I used Chili Pepper Madness' Stir Fry sauce, which is gochujang-based and not soy sauce based. (https://www.chilipeppermadness.com/r...tir-fry-sauce/) I really liked it! You get the depth of flavor that gochujang provides. The amount of sesame oil may seem a bit high, but I found it delightful.
Here's how I did it. I took a cast iron skillet to about 450 F and then seared some salmon chunks in avocado oil until they got to 130-135 F, taking them out one by one as they got done. I then steamed some julienned carrots and broccoli florets in the microwave. (I did say stir-fry-esque!)
Then, I added the vegetables back into the skillet, along with the salmon, and some egg noodles that had been in boiling water for three minutes. I finally added 1/2 cup of the sauce. Mixed everything together and it was done.
There is a decent amount of heat, but not too much. Lots of umami flavor as well. I actually liked this primarily as it wasn't so soy sauce-forward as so many stir-frys are.
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