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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022
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Club Member
- Oct 2015
- 1054
- 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
- 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!
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DaveD and ssandy_561 - jhapka nailed it. Basically you run the kamado using a SNS insert and with the vents open a good bit more than when in kamado mode for a given grate level temperature. With the vent being up top center, you run a bigger fire due to lost bypass heat that doesn’t make it to the cooking grate. It definitely helps with bark and things like that compared to the low airflow in the more efficient kamado mode.Last edited by jfmorris; January 1, 2022, 08:40 AM.
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Dr. Pepper it kinda tasted like candy! Spicy candy with gochujang, soy, honey, ginger, onion, rice vinegar and many other flavors. I basically made an Asian style marinade for the ribs, and after an overnight marinade rather than dumping it, I dumped it in a pot, boiled it for a while and added honey and other items to produce a carmelized glaze or bbq sauce. I think I could literally drink this stuff it tastes so good. I just gotta remember what I put in it first!
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Put 26 lbs. of pork butt on the Grilla OG last night at 10 PM. Had it set at 225 and the hopper was filled with Cherry and apple pellets.
Good thing I put the OG in rain mode. Had a few sprinkles overnight and this morning.
At 10 AM the butts had reached 167 and I decided to wrap in pink butcher paper.
Sorry no other pictures but trust me it was good. Distributed two of the butts after I shredded them to the neighbors along with some sauerkraut and some homemade BBQ sauce.
Had some for dinner tonight with loaded smashed potatoes and some SilverFleece sauerkraut.
Planning to make pork tacos Sunday night and probably make some pork sundaes Monday night for dinner.
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DaveD Thanks. The one in the back was a bit smaller but it was the same thickness as the other two. I had an 8 lb. butt and two 9 lb. butts.
- 2 likes
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'Won't you be my neighbor?' Please.
- 2 likes
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Club Member
- Nov 2021
- 3741
- 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...
NY Eve meal for my wife and me. Inasmuch as we're only just starting to emerge from our beef coma from Xmas prime rib, she asked for chicken. So happens I had several packages of thighs & quarters in the freezer for a few months that would be better cooked sooner than later, so I brought 'em all out and used four different rubs for some variety. Two are from here, Memphis Dust and Simon & Garfunkel. The other two I've had in my notebook with various tweaks and adjustments, and have no idea where I got the base recipe to begin the tweakage. For all I know, y'all are on this forum and might even read this, and so I apologize in advance and reassure that I steal only from the best
On the other two, the first is a "KC Rub" that is rather zippy, with a lot of paprika and some cayenne in there, and the other is something I've been labeling "Fowl Play", less sugar than MMD, more savory overall. Fortunately, I was able not to lose lock on which had been rubbed with which...
Salted with coarse kosher at about T minus 6 hours, rubs applied at T minus 1 hour. MMD and S&G in back, Fowl Play and KC in front. Love those Weber slotted trays.
After cleaning my pit yesterday, I can now photograph the payload through the glass again! Did 30 minutes on the low-T "smoke" setting, then set to 300 F.
One hour in, internal temps in the 120s F.
At ITs of 155-160, pulled them out and popped them into the kitchen oven, which was sitting at a lovely 135F a while after my lovely bride had baked a cake. So I could hold in there until the home stretch, turned out to be about 45 minutes.
Then seared on the rails of my GrillGrates which were at about 600F, turning regularly for a few min.
Chicken was right on the money, great way to compare rubs. I find that MMD is just a bit too sweet on chicken for my palate, but that Fowl Play is tasting great. The Simon & Garfunkel was really outstanding. Have not tasted the KC yet because I was completely full after this!
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Had two beef ribs stored in the freezer that I prepped in advance & smoked today for New Year's Eve. I knew it would be raining off and on again, but the rain was no match for my space age, bleeding edge high-tech rain deflection system (patent pending!)
Also did some sous vide corn with compound butter to go with it
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Panhead John NASA will be hearing from my lawyers first! Also, I will be representing myself
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Good move! They don’t stand a chance!
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Beautiful! Bark and juicy.
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I think I’ll call this Gulf Breeze Cioppino. When I went out to get ingredients yesterday Joe Patti’s was packed so I went by Maria’s Seafood and luckily they had some frozen muscles! Beyond that, it was whatever I had on hand. Gulf Royal Red Shrimp, Bluehouse Florida Salmon, some canned clams 🤫, fennel, shallots, onion, diced tomatoes, clam stock, red pepper flakes….white wine 😁…..Bride approved!!!!
Lived in San Francisco area for 20 years and missed this dish. Came out great, may be a new New Years Eve tradition!
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I was debating hard core if I wanna make a ciopianno this Sunday. The 9ers need everything I got... But no seafood worth a lick here right now, so I got an Anchor Steam to drink at kick off instead.
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ItsAllGoneToTheDogs 49er fan by osmosis and I feel ya! But NYD is always fried chicken, collards and black eyed peas.
- 1 like
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Club Member
- Mar 2021
- 709
- 5,280 feet from Chicago
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
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We did a pizza last night, 96 hours. This was another of my recent experiments. This one is a bit lower hydration and a touch more levain. I’m prefer the other dough at 72 hours over this one. I have one more similar to the previous pizza that I will bake today, just want to see, but I suspect the quality level likely has started to deplete now.
Last edited by Richard Chrz; January 1, 2022, 02:04 PM.
- Likes 14
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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
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Those will be great. Question: Were the two that were sacrificed for testing eaten raw? Tartare?
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Dr. Pepper no sir. I baked them off in the toaster/conv oven until just cooked through. I’m glad I did! Salt was off. Plus, there’s pork in them.
- 1 like
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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!
Winner winner, chicken dinner!
Also Rancho Gordo black eyed peas with homemade bacon for seasoning, collard greens with another pound of home made bacon and Flatiron pepper seasoning, and home made no knead bread.
I made 3 chickens, split, so that we could take meals to my sick son and his wife, and to my mother in law. We will feed one of my daughters and her husband later today. I was super happy with the results using the Vortex on my Performer Deluxe. Quick startup and quick shutdown when I close the vents, and covered and ready for the storms to blow in just an hour after the cook.
No plated pics as I was too hungry to think of it once we ran food around town and got back to eat our lunch.
Happy 2022!
Jim
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Last edited by jfmorris; January 1, 2022, 03:08 PM.
- Likes 13
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Those are beautiful, Jim. So, that is on a 22" kettle then. I have been hoping that Weber would take our suggestion to make a 26" Performer, but doing 3 chickens on the 22" is pretty impressive. The SNS would require frequent swapping of positions. The vortex looks like a better solution. Thanks.
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Dr. Pepper believe it or not I’ve rarely done chicken indirect using the SNS but grilled it direct using a full set of Grillgrates on my Performer, I.e. a full grill 1-zone setup. I’ve easily done 4 to 6 split chickens that way. I find the halves easier to manage and arrange on a round grate than the spatchcocked chickens, if doing more than one or two. I didn’t do much indirect chicken on the kettle until getting the vortex.Last edited by jfmorris; January 1, 2022, 11:18 PM.
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