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Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022
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Club Member
- May 2018
- 1298
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
- Likes 24
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Congrats!!! You must have been married in your teens!
- 1 like
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Congratulations on 45 years! Great looking way to start!
- 1 like
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tbob4 Early twenties
- 1 like
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Club Member
- Sep 2019
- 1889
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
BBQ Guru UltraQ
Anova Precision Cooker Nano
- Likes 24
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Club Member
- Oct 2015
- 579
- Summerville
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http://patio-q.comYoder YS640, Tappecue Touch. Blessed with a screened in covered patio to cook in!
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Charter Member
- Aug 2014
- 1963
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Two Chicago Thin Crusts with a No Rise Cracker Style Crunchy Crust.
Pizza #1: No Tomato Sauce, instead a Roasted Garlic and Olive Oil Paste, Artichoke Hearts, Mushrooms and shaved Red Onions on Top.
Pizza #2 With Tomato Sauce, Sausage, Mushrooms, Shaved Res onions on Top.
The crusts are similar to a St. Louis Style Crust, but I make the pizzas in a Chicago fashion.
- Likes 23
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troymeister thanks for the education. Being in New England all I knew was Pizzeria Uno Deep Dish. Never really a fan.
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troymeister you are spot on…. I do a mean deep dish myself at home, so I am able to scratch that itch when it hits.
RichieB you are spot on as well. If I am going to get deep dish in Chicago, it will be Lou Malnati’s or Geno’s.
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SheilaAnn I make my own deep dish too. I think I do a better job than they do. I have been studying many styles of Pizza, Italian Beefs, Italian Sausages and Hot Dogs since I was about old enough to eat. Lol
- 4 likes
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In honor of Bonsey, I did some st Louis ribs with kc style BBQ glaze. As many know I don't really like these, I much prefer baby backs. Anyway I ran to the store and grabbed these with barely enough time to cook em. No time for a dry rub brine or anything. Also sprinkled with some fresh chives for no other reason than that plant refuses to die. We thought it was gone a week ago and planned on replacing it. It had just enough to harvest today and it felt fitting for some reason or another.
Oh, did I mention I literally had just enough pellets to finish this cook? Thought I had more but garage stockpile was empty... just enough, just right.
ribs consumed, toast made to Mr Bones, and that's a wrap for the night.Last edited by ItsAllGoneToTheDogs; February 27, 2022, 07:27 AM.
- Likes 24
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Club Member
- Mar 2016
- 1441
- North Central Iowa & the Iowa Great Lakes
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Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
To be honest I didn't read the label real close last night when I took this out of the freezer. Looked like a package of our boneless chops. Today when it was thawed enough to open the package I realized it was actually a pork tenderloin. Went on the infrared after 10 hours of dry brine and a coating of MMD. I don't plate things nearly as pretty as many of you, but here's dinner.
- Likes 23
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Club Member
- Feb 2021
- 309
- 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
A ribeye and a strip steak, both with a little blackening spice to go with regular application of slat and pepper. They're both about 3/4", so went with a straight hot sear on the Weber over a SnS full of lump.
The plated pic isn't so beautiful, but the roast taters and the tomato and feta salad really hit the spot.
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tbob4 Thanks! My wife cringes when I post food on those plates....
- 4 likes
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Caffeine88 Your photo skills are just fine. Really. Very nice. I love the balance and colors. The steak looks so much more interesting, appetizing, when plated like you have done. Keep it up.
- 1 like
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Club Member
- Apr 2018
- 3896
- 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.
- Likes 19
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Charter Member
- Aug 2014
- 1963
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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