Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 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
Collapse
 
  • Page of 87
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 14 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 54 84 87 template Next
    #496
    Started developing a new to me sourdough flatbread pizza dough recipe and process. So far it has worked as a garlic cheese bread and a pizza. Just so many questions.

    Click image for larger version Name: CCFCB077-31A6-4F54-A3E5-3FCA39CBF53B.jpeg Views: 5 Size: 5.84 MB ID: 1163669
    Last edited by Richard Chrz; January 22, 2022, 07:10 PM.
    • Likes 23

    Comment

    • Richard Chrz
      #496.2
      Richard Chrz commented
      January 23, 2022, 07:52 AM
      Editing a comment
      I will work on a Detroit at some point, as well as a Chicago. But, this is definitely heading high hydration, Sicilian meets sourdough. Chris Bianco recently did a 125 percent flatbread on The Chef Show, that just grabbed me. I’m also just kind of letting the dough take the direction a bit, but it has opened up another way of thinking and questions that I was not thinking that it would. Pizza has,been a really fun winter project.
      Last edited by Richard Chrz; January 23, 2022, 08:30 AM.
      • 1 like
    • jhoskins
      #496.3
      jhoskins commented
      January 23, 2022, 11:25 AM
      Editing a comment
      So tell me about this new dough and process old buddy old pal I’m only curious, I’d NEVER try and steal it and pass it off as my own to friends and family…
      • 1 like
    • Richard Chrz
      #496.4
      Richard Chrz commented
      January 23, 2022, 01:55 PM
      Editing a comment
      jhoskins Ha! Once I have it better figured out, I’ll gladly pass it along, and once y0u make it, it is yours to say that it is yours. But I still have some fermentation to figure out on this.
      • 1 like
    #497
    Crock Pot Express Pot. Total Automated.

    Click image for larger version Name: D8F6CD64-1178-4B32-B2AE-A745EA79D5E7.jpeg Views: 168 Size: 216.5 KB ID: 1163708
    • Likes 14

    Comment

    • Jerod Broussard
      #497.1
      Jerod Broussard commented
      January 22, 2022, 09:59 PM
      Editing a comment
      Sounds like the battery charger for my truck, JUST WALK AWAY!
      • 1 like
    #498
    Frito Pie -
    Terlingua Chili made with venison and chorizo Click image for larger version Name: IMG_20220122_193951.jpg Views: 175 Size: 140.0 KB ID: 1163715
    • Likes 21

    Comment

    • Jerod Broussard
      #498.1
      Jerod Broussard commented
      January 22, 2022, 10:00 PM
      Editing a comment
      what in the world is venison???
      • 1 like
    • mnavarre
      #498.2
      mnavarre commented
      January 22, 2022, 10:29 PM
      Editing a comment
      Bambi's mom.
      • 1 like
    #499
    Today's brunch. Egg in a Bagel Hole. With smoked salmon (LOX).

    Click image for larger version Name: 20220122_110258.jpg Views: 180 Size: 65.3 KB ID: 1163725
    • Likes 17

    Comment

    • Skip
      #499.1
      Skip commented
      January 23, 2022, 05:42 AM
      Editing a comment
      Salmon and eggs. Yum! Good job!
    • Elton's BBQ
      #499.2
      Elton's BBQ commented
      January 23, 2022, 10:43 AM
      Editing a comment
      Good looking grub indeed!
    #500
    Grilled Cheese on Sourdough bread and Tomato Soup! Perfect on a cold 🥶 winter’s night!
    Attached Files
    • Likes 26

    Comment

    • DaveD
      #500.2
      DaveD commented
      January 23, 2022, 08:28 AM
      Editing a comment
      I've never been a tomato soup kinda guy, but that grilled cheese looks AMAZING.
      • 2 likes
    • Elton's BBQ
      #500.3
      Elton's BBQ commented
      January 23, 2022, 10:42 AM
      Editing a comment
      Looks excellent!
      • 1 like
    • jhoskins
      #500.4
      jhoskins commented
      January 23, 2022, 11:24 AM
      Editing a comment
      Dang, extra points for presentation. Looks great!
      • 1 like
    #501
    Lemon, rosemary, thyme rotisserie chicken with roasted cauliflower and garlic-herb sweet potatoes.

    I don't know any way to make potatoes taste better than doing them like this.

    Click image for larger version Name: 20220122_184757~2.jpg Views: 164 Size: 143.4 KB ID: 1163742
    Click image for larger version Name: 20220122_191229~2.jpg Views: 189 Size: 156.8 KB ID: 1163741

    • Likes 21

    Comment

      #502
      Back in the saddle...

      Click Akaushi sliders on the cast iron at midnight, with Lisa's home made slider buns and her pickles. Hit the spot!

      Click image for larger version Name: 20220123_000656.jpg Views: 195 Size: 72.0 KB ID: 1163795
      • Likes 27

      Comment

      • BradNorthGA
        #502.6
        BradNorthGA commented
        January 23, 2022, 03:02 PM
        Editing a comment
        Looks great!
      • BFlynn
        #502.7
        BFlynn commented
        January 30, 2022, 07:53 PM
        Editing a comment
        That's a weird looking jalapeno.....
        But I'll allow it.

        Looks good
        • 1 like
      • Caffeine88
        #502.8
        Caffeine88 commented
        January 30, 2022, 08:08 PM
        Editing a comment
        BFlynn Jalapeno, picklepeno....what's really the difference? It was still delish
      #503
      Surfy-turfy! My dear friend had extra crab that she gifted me. Grilled zucchini. Baked potato and drawn butter, not shown. 2/3 of this platter are leftovers! there is a small bnls ribeye and t-bone in there…

      Click image for larger version Name: 420433B7-785A-4DEE-B2ED-547697163200.jpeg Views: 164 Size: 98.2 KB ID: 1163803
      • Likes 30

      Comment

      • jhapka
        #503.1
        jhapka commented
        January 23, 2022, 07:38 AM
        Editing a comment
        That is the definition of a dear friend
        • 2 likes
      • BradNorthGA
        #503.2
        BradNorthGA commented
        January 23, 2022, 03:03 PM
        Editing a comment
        What a friend!
      #504
      Did another meatloaf.....

      Click image for larger version Name: PXL_20220122_220819507.jpg Views: 179 Size: 230.5 KB ID: 1163806 Click image for larger version Name: PXL_20220122_221037847~2.jpg Views: 156 Size: 260.9 KB ID: 1163807
      • Likes 28

      Comment

      • Caffeine88
        #504.1
        Caffeine88 commented
        January 23, 2022, 12:01 AM
        Editing a comment
        You rocked it!
        It sings success.
        Very nice!
        • 1 like
      • Elton's BBQ
        #504.2
        Elton's BBQ commented
        January 23, 2022, 06:21 AM
        Editing a comment
        Superb!
      #505
      Grilled sirloin, potatoes and veggies.. topped with whiskypepper sauce
      Click image for larger version Name: 20220121_184624.jpg Views: 149 Size: 163.5 KB ID: 1163837 Click image for larger version Name: 20220121_185434.jpg Views: 153 Size: 136.9 KB ID: 1163836 Click image for larger version Name: 20220121_195155-01.jpeg Views: 157 Size: 155.8 KB ID: 1163835
      • Likes 24

      Comment

      • DaveD
        #505.2
        DaveD commented
        January 23, 2022, 08:30 AM
        Editing a comment
        Looks outstanding!
      • Elton's BBQ
        #505.3
        Elton's BBQ commented
        January 23, 2022, 10:40 AM
        Editing a comment
        Thats my bad holehogg and thanks
        Thanks DaveD
      • Troutman
        #505.4
        Troutman commented
        January 24, 2022, 09:07 AM
        Editing a comment
        Nice !!
        • 1 like
      #506


      Blackened chicken with home-blended seasoning. Whole wheat cous-cous (the food so nice they named it twice). Steamed broc. Arugula, Bosc pear, Stilton, candied pecans, port wine vinaigrette salad.

      cboss did the salad and I did everything else.

      Also finished up a batch of bacon.






      Attached Files
      Last edited by gboss; January 24, 2022, 06:07 AM. Reason: trying to embiggen the photos
      • Likes 22

      Comment

      • SheilaAnn
        #506.1
        SheilaAnn commented
        January 24, 2022, 02:52 AM
        Editing a comment
        gboss I’m kinda crushing hard on the salad! cboss had me at pear and Stilton!
        • 1 like
      #507
      Broke out a package of Berkshire uncured bacon from Wild Fork this morning to smoke up for BLATCh sandwiches (bacon, lettuce, avocado, tomato, cheese). The usual 2 hours at 225F/107C. Some of the best bacon I've ever tasted.

      Click image for larger version Name: 20220123_111724.jpg Views: 133 Size: 299.3 KB ID: 1163972
      Click image for larger version Name: 20220123_113454.jpg Views: 140 Size: 111.8 KB ID: 1163971
      Click image for larger version Name: 20220123_113547.jpg Views: 154 Size: 134.8 KB ID: 1163970
      • Likes 21

      Comment

      #508
      I made more wings… I love my vortex Click image for larger version Name: D1922D8F-2CDA-49DC-9761-1C6B61D1EF77.jpeg Views: 147 Size: 151.8 KB ID: 1163977 Click image for larger version Name: 03329903-CD1E-4C35-A945-AD44AACF516F.jpeg Views: 134 Size: 276.9 KB ID: 1163978
      • Likes 23

      Comment

      • Elton's BBQ
        #508.1
        Elton's BBQ commented
        January 23, 2022, 02:23 PM
        Editing a comment
        With tortillas, dip & bbq sauce
      #509
      Click image for larger version Name: D727C144-D0A1-4697-9B78-3E23A22D9316.jpeg Views: 123 Size: 128.5 KB ID: 1164017 Click image for larger version Name: D8A541FE-BE3A-4B8A-91A6-DD09AC30209E.jpeg Views: 182 Size: 160.5 KB ID: 1164016 Double Smoked Ham with a Honey-Brown Sugar Glaze. Delicious!
      • Likes 19

      Comment

      • Mike-Sid
        #509.1
        Mike-Sid commented
        January 23, 2022, 03:33 PM
        Editing a comment
        Looks great. I have a ham waiting to try this too.
        Any tips?
      • WVsmoke
        #509.2
        WVsmoke commented
        January 23, 2022, 04:40 PM
        Editing a comment
        @Mike-Sid
        Only tip I might suggest is instead of finishing the ham off after glazing on the grill I placed it under the oven broiler on high to caramelize the glaze for 2 minutes. This caramelization method was much easier than doing on direct heat on the grill.
      #510
      Two shop bought corned beef. One topside and the other silverside. Cooked (57C) with MH pastrami rub. All for upcoming lunch sandwiches.
      Thinly sliced a bunch for supper, warmed and served in a gravy, supported by roasted whole butternut and potatoes.

      Click image for larger version Name: IMG_20220123_144855.jpg Views: 172 Size: 257.7 KB ID: 1164045

      Click image for larger version Name: IMG20220123144503.jpg Views: 121 Size: 317.3 KB ID: 1164046

      Click image for larger version Name: IMG_20220123_191249.jpg Views: 124 Size: 397.3 KB ID: 1164047

      Click image for larger version Name: IMG20220123170405.jpg Views: 118 Size: 289.3 KB ID: 1164048

      Click image for larger version Name: IMG20220123182111.jpg Views: 115 Size: 150.9 KB ID: 1164049
      The mower will be operating tomorrow ..... at least that's the plan.
      • Likes 21

      Comment

      • Elton's BBQ
        #510.1
        Elton's BBQ commented
        January 23, 2022, 02:24 PM
        Editing a comment
        Looks grand holehogg
        • 1 like
      • DaveD
        #510.2
        DaveD commented
        January 24, 2022, 06:25 PM
        Editing a comment
        Those dogs
    Previous 1 14 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 54 84 87 template Next

    Announcement

    Collapse
    No announcement yet.
    Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

    Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

    Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

    Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

    This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

    Working...
    X
    false
    0
    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
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes

    Spotlight

    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

    Grilla Proves That Good Things Come In Small Packages

    The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.