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

    Haha yeah, a baked potato stuffed with brisket. Got the idea from chuds bbq. Pretty simple and a great use for leftover brisky.

    Comment


      Eggs and bacon..
      Click image for larger version

Name:	20220301_093538.jpg
Views:	268
Size:	155.8 KB
ID:	1182480

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Yessire indeed willxfmr

      • DaveD
        DaveD commented
        Editing a comment
        Love the Mr Bones hat in the profile pic!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Thanks DaveD I'm honoring Mr. Bones

      Stir Fry supper last night.

      Click image for larger version

Name:	IMG_20220228_190153.jpg
Views:	270
Size:	237.2 KB
ID:	1182494


      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks really good

      Ginger Pork (Shogayaki) and some stir fried veggies over rice

      Click image for larger version

Name:	IMG_3026.jpeg
Views:	268
Size:	228.2 KB
ID:	1182502

      Click image for larger version

Name:	IMG_3031.jpeg
Views:	259
Size:	220.9 KB
ID:	1182503

      Click image for larger version

Name:	IMG_3029.jpeg
Views:	269
Size:	214.2 KB
ID:	1182504

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks really good!

      Breakfast BLT, which adds a fried egg and a thick slice of sharp cheddar. And a Sumo orange. Sumos will only be around for another week or so.

      Click image for larger version

Name:	172AE5F7-35E8-46D3-A394-1FCD3583F2FF.jpeg
Views:	275
Size:	189.3 KB
ID:	1182591

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        Sumos are the best!

      • holehogg
        holehogg commented
        Editing a comment
        Sumos look like what we call naartjies.

      • Mosca
        Mosca commented
        Editing a comment
        holehogg they are incredible, they taste like what a dream of an orange would taste like. Thank goodness they’re only available from mid-January until mid-March, because they are expensive as hell and worth it.

      My daughter just got wheeled off for a planned major surgery, so the other day I made a bunch of freezer meals for us. The big ones were pulled pork and chicken enchiladas with sauce from scratch, all pre-portioned before freezing and they just take a few minutes in the microwave for a quick meal.

      Click image for larger version

Name:	20220227_204420.jpg
Views:	291
Size:	164.2 KB
ID:	1182616

      Click image for larger version

Name:	20220227_215348.jpg
Views:	272
Size:	165.7 KB
ID:	1182617

      Click image for larger version

Name:	20220227_152739.jpg
Views:	266
Size:	287.5 KB
ID:	1182618

      Click image for larger version

Name:	20220227_154405.jpg
Views:	272
Size:	180.6 KB
ID:	1182619

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Tell her I’m wishing her a speedy recovery!

      • bunky2021
        bunky2021 commented
        Editing a comment
        Any chance of sharing your enchilada recipe?

      • tamidw
        tamidw commented
        Editing a comment
        Hope all is well with your daughter’s surgery. Enchiladas look awesome.

      I had the Big Green Egg loaded up last night. These are 2-Ten Pound pork Shoulders. Rubbed these down with Meat Church Holy Voodoo rub. Great stuff!

      After smoking I put them both in my 12 Qt Dutch oven, aka "The Iron Maiden". I cut up 4 onions and a ton of garlic. Added Cumin, chicken stock, some rub and cooked that down before adding the smoked shoulders. I'll take the whole thing down to the sauna tonight and cook this baby down with some fresh coals from the fire. Gonna be a great night for tacos and sauna!

      Click image for larger version  Name:	IMG_5138.jpeg Views:	0 Size:	2.59 MB ID:	1182658
      Click image for larger version

Name:	image_168491.jpg
Views:	276
Size:	155.7 KB
ID:	1182659
      Click image for larger version

Name:	image_168492.jpg
Views:	267
Size:	224.7 KB
ID:	1182663

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        You and I cook that almost identically. It’s why I rarely comment on wrapping - it’s because I’m covering. Great job!!

      • Spinaker
        Spinaker commented
        Editing a comment
        We have a good fellowship of friends down at the sauna! And it is better to have too much, than too little. FireMan

      • Spinaker
        Spinaker commented
        Editing a comment
        Thanks, Ted! I love using this Dutch. She is a biggin'. tbob4

      Click image for larger version

Name:	04D275D5-3F98-4B7E-866B-FD9768333DD3.jpeg
Views:	266
Size:	131.4 KB
ID:	1182673
      Breakfast of champions. Open face egg sandwich.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup, a staple! 🕶

      8 pound pork shoulder. Couple shiners (butchered some bellies for bacon) and meatballs. No pics but used up the last of the heat for a pound of boerewors.

      Dry brined pork for 30 hours then applied rub and let it sit in the fridge uncovered for 24 hrs. First time doing the rub this way after reading Spinaker mentioning helps with a better bark.
      ​
      The pulled pork was not as moist as usual and was wondering if it had anything to do with all the "purge" as seen in pic bellow. After only a dry brine I don't recall seeing this much moisture.

      Click image for larger version

Name:	IMG20220301092359.jpg
Views:	305
Size:	123.0 KB
ID:	1182723

      Click image for larger version

Name:	IMG20220301154655.jpg
Views:	259
Size:	291.7 KB
ID:	1182724



      Click image for larger version

Name:	IMG20220301172117.jpg
Views:	250
Size:	169.9 KB
ID:	1182725


      Click image for larger version

Name:	IMG_20220301_180839.jpg
Views:	256
Size:	249.8 KB
ID:	1182726

      Do have a Potjie Pot (Dutch oven) unfortunately no sauna.

      Comment


      • Bogy
        Bogy commented
        Editing a comment
        It looks really good, and I would be inclined to believe it might have had more to do with that particular pig and the amount of fat it carried than what you did. I think if you took a poll most of us have had at least one butt that was drier than normal, even when everything we did was the same as always. If you prepared and cooked it a second time and it turned out dry, then you might need to look at adjustments.

      • tbob4
        tbob4 commented
        Editing a comment
        I agree with Bogy

      • tbob4
        tbob4 commented
        Editing a comment
        I agree with Bogy Have done them side by side with different results every once in awhile

      Several weeks ago my wife wanted salmon, but I didn't, so I bought a ribeye. My wife prefers filets, so that's what I usually buy. Anyway, I try to find whatever steak I'm buying that's bigger than what I want because SWMBO always wants a bite or two. I gave some of my ribeye and she really liked it,

      Fast forward to yesterday and she asked for a ribeye for dinner and I said sure. She may now be a convert 'cause she kept saying how good it was.

      Also, I was out of sandwich bread, so I made a loaf today - my usual Japanese milk bread.

      Click image for larger version

Name:	20220228_172543[1].jpg
Views:	256
Size:	91.9 KB
ID:	1182797

      Click image for larger version

Name:	20220228_180305[1].jpg
Views:	249
Size:	102.9 KB
ID:	1182798

      Click image for larger version

Name:	20220228_185240[1].jpg
Views:	246
Size:	114.7 KB
ID:	1182799

      Click image for larger version

Name:	20220301_123558[1].jpg
Views:	245
Size:	104.7 KB
ID:	1182800

      Click image for larger version

Name:	20220301_131443[1].jpg
Views:	244
Size:	79.8 KB
ID:	1182801


      Comment


      • Troutman
        Troutman commented
        Editing a comment
        STEAK 👍❤️

      • shify
        shify commented
        Editing a comment
        Damn with the size of those ribeye caps, who would not be a convert!

      • Old Glory
        Old Glory commented
        Editing a comment
        The steak looks great and that bread is perfection!

      Sometimes ya just got to! (Popeyes)


      Click image for larger version

Name:	IMG_2330.jpg
Views:	253
Size:	213.0 KB
ID:	1182850

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        My favorite too, Popeyes Spicy, red beans and rice or their mashed taters and gravy. That gravy is killer.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        I haven’t had Popeyes in forever! My daddy used to get us church’s when we were little.

      • Old Glory
        Old Glory commented
        Editing a comment
        I was working as an apprentice electrician back in the late 80's. Popeys had an electrical issue and I had to break a wall to find a bad wire. It was over the food prep area. I told them I had to use a hammer to break a hole in the wall and asked if they wanted to cover up the food or move it. They said no. I bashed my hole and plaster, paint, and other debris went straight into the batter and all the other stuff. I'll never eat at Popeye's again. LOL.

      For mardi gras, some red beans and rice with andouille, fried shrimp, and a Pimm's cup to wash it down. Almost time for the king cake.

      Click image for larger version  Name:	20220301_175909.jpg Views:	0 Size:	2.59 MB ID:	1182863 Click image for larger version  Name:	20220226_181224.jpg Views:	0 Size:	2.93 MB ID:	1182864

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Got the Pinn's cup, got the cake and the food to go with it. Bons temps rouler brother !!!

      • Old Glory
        Old Glory commented
        Editing a comment
        My neighbor id from the UK and drinks those all summer. What is the connection to Mardi Gras?

      • Zman23
        Zman23 commented
        Editing a comment
        Troutman Let the good times roll!

        Old Glory We were in New Orleans a few years ago and our hotel bar (Bourbon Orleans) had the Pimms Cup. It was great, so I started making them at home. Pimms is a UK, gin based liquor but the Pimms cup is popular in New Orleans.

      Wife got taken advantage of I think. Pretty sure these are NY strips, but definitely not ribeyes. Gonna complain to the store, but doubt I'll get recourse... 20 bones down the drain, but still a good dinner.

      Reverse sear to 110, all the meat in the MAK warming box until time to grill. Steaks went on at about 118IT and 585F grill temp, 30 second flips until 128IT, pulled and quick flips on the brats. Greenbeans cooked in butter and garlic.

      Also tried some new pellets, haven't checked ash production yet, but smoke and flavor was noticably heavier than lumberkack Hickory. I almost wonder if there are flavor additives, though they claim "Unlike many of the popular grilling pellets today, Papa's pellets contain absolutely no binders or hidden chemicals".

      They did good on the ramp up from smoke to grill, but did struggle after 450, but 450 is plenty hot enough on the MAK to grill but not sear.

      Click image for larger version  Name:	20220301_163622.jpg Views:	0 Size:	2.23 MB ID:	1182909 Click image for larger version  Name:	20220301_110720.jpg Views:	0 Size:	2.48 MB ID:	1182914 Click image for larger version  Name:	20220301_164312.jpg Views:	0 Size:	2.42 MB ID:	1182915
      Click image for larger version  Name:	20220301_184336.jpg Views:	0 Size:	1.49 MB ID:	1182908
      Click image for larger version  Name:	20220301_184251.jpg Views:	0 Size:	1.79 MB ID:	1182911
      Click image for larger version  Name:	20220301_192803.jpg Views:	0 Size:	2.72 MB ID:	1182913
      Click image for larger version  Name:	20220301_194247.jpg Views:	0 Size:	1.81 MB ID:	1182910
      Click image for larger version  Name:	20220301_191730.jpg Views:	0 Size:	2.34 MB ID:	1182912
      Last edited by ItsAllGoneToTheDogs; March 1, 2022, 07:42 PM.

      Comment


      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        klflowers I wasn't 100% sure because the strips we usually get have a fat band about 1" from the tip of the steak, but these had that hard inedible fat that strips do along the back so I was leaning that way. Nothing like paying 18.99 per lb for a 9 per lb steak. Wish I woulda been at the store when the wife went, she did good on steak thickness, just got taken advantage of by the butcher and that pisses me off.

      • FireMan
        FireMan commented
        Editing a comment
        Mighty fine dinner, meat, meat & those other things. 🕶

      • Troutman
        Troutman commented
        Editing a comment
        It's the MAK attack !! Good looking cook bro !!

      Garlic, finely minced green onion, warmed up in butter & peanut oil to get the aromatics going. Then added shrimp and more butter into pan, finished off the pasta in the butter and herb oil mix, grated parm over the top, and green onions to top,


      Click image for larger version

Name:	74AA0705-5BFF-4F1F-B738-E0ADAA32BE58.jpeg
Views:	219
Size:	154.9 KB
ID:	1182949

      Last edited by Richard Chrz; March 1, 2022, 07:57 PM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        I think you're spying on me. I made that same dish about a week ago, big hit here !! Good stuff Richard !!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Troutman it’s such a great meal, even better, it’s is just so easy that we have been doing this almost every other week this winter, or at least it seems,But any reason I can find to eat pasta, is a good reason.
        Last edited by Richard Chrz; March 2, 2022, 02:48 PM.

      • Old Glory
        Old Glory commented
        Editing a comment
        Pasta is my weakness. That looks amazing!

      Feeling New Orleans today. Chicken and sausage gumbo and New Orleans "Barbecue" shrimp.

      Click image for larger version

Name:	D7F5426E-AA92-4779-88A8-DC394B98728D.jpeg
Views:	228
Size:	129.8 KB
ID:	1182968


      Click image for larger version

Name:	7CF78EC3-8996-46F2-8079-E4DBEF6E374F.jpeg
Views:	246
Size:	247.5 KB
ID:	1182967



      Comment


      • Zman23
        Zman23 commented
        Editing a comment
        Good stuff, love some New Orleans style barbecue shrimp!

      • Old Glory
        Old Glory commented
        Editing a comment
        That looks great! On my list to cook for a while now.

      • RustyHaines
        RustyHaines commented
        Editing a comment
        Looks amazing

    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
    {"count":0,"link":"/forum/announcements/","debug":""}
    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\/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