Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Ok, I smoked my little 6 bone rack of beef back ribs yesterday on the SNS Kamado using the SNS, and all I have to say is WOW. These were good. I need to find some of those big Dino short ribs next. This was just enough to whet my appetite really. They were dry brined overnight, and rubbed with Hank's Bonafide Beef rub when they hit the grill. Used B&B oak lump and B&B post oak wood chunks, and I did put water in the SNS reservoir.

    These were cooked to just over 200F, and were probe tender between all bones. The cook ran between 250 and 275 grill temp, and was done in just about 4 hours. As you can see in the last photo, the smoke ring goes almost all the way through the entire slab. That is where the SNS "Turbo Slow" method really shines I think over running the grill in regular kamado mode.

    Click image for larger version  Name:	IMG_7504.jpeg Views:	0 Size:	2.96 MB ID:	1158144
    Click image for larger version  Name:	IMG_7508.jpeg Views:	0 Size:	3.22 MB ID:	1158142 Click image for larger version  Name:	IMG_7511.jpeg Views:	0 Size:	3.77 MB ID:	1158143
    Last edited by jfmorris; January 12, 2022, 09:14 AM.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Wow, looking great!

    • jfmorris
      jfmorris commented
      Editing a comment
      Henrik the Bonafide Beef was a winner here! If I only I had more ribs.... and more than what is now just a few tablespoons of Bonafide Beef rub...

    • tbob4
      tbob4 commented
      Editing a comment
      Beautiful

    Smoked rainbow trout fillets
    Attached Files

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      Bet that was good!!

    • tbob4
      tbob4 commented
      Editing a comment
      How long did you smoke it?

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      tbob4 until the internal temp probed ~140. Took about an hour

    Taco Tuesday has become a thing in our house now that both my boys love tacos (proud dad!). Decided to go chicken last night.

    3 lbs of leg meat, fat trimmed. Morton’s coarse kosher salt and coarse ground black pepper.
    Click image for larger version  Name:	8BD77E44-475F-487D-B697-6E56A840E1BD.jpeg Views:	0 Size:	4.04 MB ID:	1158246
    Click image for larger version  Name:	96A63D68-81FE-4AB2-91FA-722928883116.jpeg Views:	0 Size:	2.87 MB ID:	1158256
    If they’re destined for the grill (cooked over oak fire or charcoal) these pieces go straight into my Mexican chicken marinade for a couple hours, then get chopped after cooking.
    Click image for larger version  Name:	FDAD31D6-1AAA-4516-9F94-446B2EE2D569.jpeg Views:	0 Size:	4.04 MB ID:	1158254

    These, however, we’re planned to hit the Blackstone to save time. So I cut them in 1/2”-ish pieces before hitting the marinade.
    Click image for larger version  Name:	EFA13352-50A8-4071-9D29-5D4DAF79DFF5.jpeg Views:	0 Size:	4.21 MB ID:	1158255

    Less than 10 mins on a blazing hot griddle and the chicken was done. Picked up some Mexican rice and refried beans from our local Mexican market. Heated them both on the Blackstone - so fast, so delicious!
    Click image for larger version  Name:	33FD47EB-56D2-4AEA-AE40-FB7FD5BF3DE8.jpeg Views:	0 Size:	3.13 MB ID:	1158248 Click image for larger version  Name:	09023BE1-947A-4EB6-88F5-81AF0921FAA1.jpeg Views:	0 Size:	3.55 MB ID:	1158250
    My boys and I all ended up going the burrito route. My wife - true to the name of the night - had tacos.

    A little homemade salsa, some lettuce and cheese, and we were eating a delicious dinner!
    Click image for larger version  Name:	685F7339-BFB0-49EE-8059-4F28FD3DE414.jpeg Views:	0 Size:	4.09 MB ID:	1158253 Click image for larger version  Name:	439B2074-6A81-46D9-B226-1F80D245B80F.jpeg Views:	0 Size:	3.84 MB ID:	1158252 Click image for larger version  Name:	8CD1F78A-9040-4ED7-9FA0-D21545828BAF.jpeg Views:	0 Size:	3.44 MB ID:	1158249
    My son wanted an "action shot."
    Click image for larger version  Name:	74018826-59FA-4E1C-A55D-DBC892B94796.jpeg Views:	0 Size:	2.36 MB ID:	1158247
    Last edited by Santamarina; January 12, 2022, 11:52 AM.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      What a great meal!

    • jhoskins
      jhoskins commented
      Editing a comment
      Wow, fantastic. The Action Shot is my favorite, that young man is going IN on that burrito

    • tbob4
      tbob4 commented
      Editing a comment
      That is a million dollar photo!

    Chopped Beef Smoked Tri-Tip!

    Smoked at 225° until stalling at around 162° then braised until probe tender between 208-210ish. Chopped and assembled! Delicious!
    Attached Files

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      Beautiful! Making me hungry here...

    • Santamarina
      Santamarina commented
      Editing a comment
      I’ve never done chopped beef with tri-tip before, but I’m sure gonna give it a try!

    • glitchy
      glitchy commented
      Editing a comment
      Trisket was my favorite tri-tip. Definitely want to try this now.

    With a few unexpected days off, I tried to make up for some lost BBQ time.

    Chuck ribs from Creekstone
    Click image for larger version

Name:	PXL_20220109_135057653.jpg
Views:	297
Size:	214.9 KB
ID:	1158334
    Click image for larger version

Name:	PXL_20220109_135629717.jpg
Views:	289
Size:	211.3 KB
ID:	1158333
    Click image for larger version

Name:	PXL_20220110_005659101(1).jpg
Views:	285
Size:	115.8 KB
ID:	1158336

    Click Tri-Tip
    Click image for larger version

Name:	PXL_20220110_003932026.jpg
Views:	329
Size:	174.5 KB
ID:	1158332
    Brisket point from Creekstone
    Click image for larger version

Name:	PXL_20220112_000101509.jpg
Views:	296
Size:	261.4 KB
ID:	1158335

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      It would seem that your house is the place for BEEF! Nice work pitmaster.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Wow! That point!

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      All look delicious!

    Combo leftover pulled pork made in the Grilla and fresh homemade Mac and cheese from the instant pot. I threw the cold pork over the Mac and cheese, topped it off with some American cheese and smoked at at 290 for 45 minutes. Pleasantly surprised the kids pounded it.
    Attached Files

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Do you have a link to the Instant Pot mac and cheese recipe that you used? Nice comfort food way to use up leftover PP. You did good!

      Kathryn

    • radiodome21
      radiodome21 commented
      Editing a comment
      I used to use one that I found a couple years ago online, but I’ve kind of catered it more to my kid style. You can use whatever cheese you’d like and adjust the quantities too
      This was:
      1 box of ziti pasta
      Butter looked like 2 tablespoons
      1.5 teaspoons of salt
      3.5 cups of water
      1/2 cup of parmesan cheese
      Package of shredded sharp cheddar cheese
      Milk
      Cook for 4 minutes then let all the steam out. Pour in the cheeses and I add milk slowly until I get the consistency we like.

    Sorry in advance!
    As sad as this is, it's my best effort. First thing to eat in 2 days, I have that unmentionable disease. Blue box mac&cheese, the wife loves it. Added some hamburger to mine. It was Wagyu hamburger!
    Click image for larger version

Name:	Covid.JPG
Views:	284
Size:	91.6 KB
ID:	1158528

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Feel better soon. Kick that C-virus on its ear and get on with life.

      Best wishes,
      Kathryn

    • Mike-Sid
      Mike-Sid commented
      Editing a comment
      Wishing you a speedy recovery, I guess you did loose you sense of smell or taste! 👏

    • tbob4
      tbob4 commented
      Editing a comment
      Looks D-licious given the circumstances! Better than chicken broth and yogurt by far. Hope you get to getting, soon.

    Steak, onion, and asparagus on a cottage cheese based white sauce.

    Click image for larger version

Name:	20220112_175853.jpg
Views:	279
Size:	174.2 KB
ID:	1158556

    Comment


      SVQ Chuckie. Rubbed with MH beef rub. 36 hours at 140*F. Rested in the fridge for a day. tempered for 2 hours, hit the weber with SnS set up at 2pm today. Charcoal and hickory. Pulled at 5:00 pm and let it rest until service. Mixed juices with a bit of MH KC sauce. It’s not like MH sauce can get any better, but mixing with the drippings took it over the top. Meat only pics. Served with a small baker and steamed green beans.

      while I did slice it for service, this lovely was fork tender.

      willxfmr used the anova bin and rack. You and I both got great Christmas presents!
      Click image for larger version

Name:	06A64E5D-4FBA-406C-BD1F-333E56111694.jpeg
Views:	292
Size:	101.2 KB
ID:	1158621
      Click image for larger version

Name:	E55D32BC-D17A-4609-8F02-673E5E094B6B.jpeg
Views:	269
Size:	106.5 KB
ID:	1158622
      Click image for larger version

Name:	B4F0A662-CBB8-434D-9427-9872BDA1096B.jpeg
Views:	270
Size:	92.7 KB
ID:	1158623

      Comment


      • willxfmr
        willxfmr commented
        Editing a comment
        Great looking cook! I've used mine half a dozen or so times now, and I love it. Definitely didn't know how badly I needed one until I had one.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Beautiful cook. Congrats!

        K.

      • jhoskins
        jhoskins commented
        Editing a comment
        Its.... beautiful... <3

      Click image for larger version

Name:	E7138CB5-6997-4DB7-8225-9A339B96834C.jpeg
Views:	269
Size:	124.5 KB
ID:	1158642 Made some chili and cornbread. Mostly followed MH’s recipe for both. Pretty tasty.

      Comment


        BBQ with the Bard, our (now) third annual tribute to The Bard... our Haggis Fatty.

        “Some hae meat and canna eat,
        And some wad eat that want it,
        But we hae meat and we can eat,
        And sae the Lord be thankit.”
        Robert Burns

        Click image for larger version

Name:	burns 2.jpg
Views:	253
Size:	48.3 KB
ID:	1158709
        Click image for larger version

Name:	Burns 1.jpg
Views:	251
Size:	151.7 KB
ID:	1158710

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Love it! Lived in Edinburgh for a year... my first child was born there. Fond memories.

        Looks delish. I’m a rare American bird who happens to like haggis when I can get it.

        Comment


          Originally posted by Texas Larry View Post
          Looks delish. I’m a rare American bird who happens to like haggis when I can get it.
          So you're the guy!

          Comment


            Took the last two pork chops out of the freezer. Reverse seared, topped with caramelized onions. Grilled asparagus also. It was fantastic!
            Attached Files

            Comment


            • Jfrosty27
              Jfrosty27 commented
              Editing a comment
              Love pork chips. I did some 3” thick, Berkshire porterhouse cut from Wild Fork a frw days ago. So good. Yours look fantastic pitmaster!

            • tbob4
              tbob4 commented
              Editing a comment
              Those are great looking chops

            Meatloaf
            Click image for larger version

Name:	PXL_20220113_185010250.jpg
Views:	236
Size:	185.4 KB
ID:	1159016
            ​​​​ Click image for larger version

Name:	PXL_20220113_214419165.jpg
Views:	220
Size:	285.2 KB
ID:	1159017 ​​​​​​​

            Comment


            • tbob4
              tbob4 commented
              Editing a comment
              Symmetry

            • Ernest
              Ernest commented
              Editing a comment
              tbob4 urgh, you noticed LOL!!!

            • troymeister
              troymeister commented
              Editing a comment
              My wife will not eat meatloaf ever...I only make it when she is out of town. Yours looks delicious!

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here