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

    Little something I whipped up. Yes, of course its dry aged.
    Attached Files

    Comment


    • DaveD
      DaveD commented
      Editing a comment
      That is gorgeous!!

    Corn beef (Pastrami) and Cabbage! Happy St. Patrick’s Day! ☘️

    Smoked for 2 hrs at 250°, bumped up the temp to about 300° and braised until the IT reached about 203°ish until probe tender then added veggies to complete the dish until they were cooked…about an additional 45 min to an hour.
    Attached Files

    Comment


    • SammyJ
      SammyJ commented
      Editing a comment
      Nailed it my friend

    • DTro
      DTro commented
      Editing a comment
      Love everything about this!

    • Troutman
      Troutman commented
      Editing a comment
      Nice texture on that roast

    French toast brule' by request once again. Sugar is still bubbling from the torch in this photo so I thought it neat.
    Attached Files

    Comment


    • DTro
      DTro commented
      Editing a comment
      Sure would like to see a picture of this getting torched. Do you cook first and torch or just torch it?

    • holehogg
      holehogg commented
      Editing a comment
      Near but not a good time to take a bite.

    • texastweeter
      texastweeter commented
      Editing a comment
      DTro pan fry in butter, then oven bake then torch.

    Promised daughters boyfriend last week would cook up ribs Tuesday.
    Also justified a bottle of Safeways finest for MR Bones cook.
    Attached Files

    Comment


    • PNWsmoke
      PNWsmoke commented
      Editing a comment
      Cascade smoker
      b and b charchoal
      Spare ribs with Harry Soo all purpose rub
      Sgt Harts bbq sauce Habanero and chipotle mixed,

    Smoked turkey patties with a side of potatoes and onions.

    Click image for larger version

Name:	20220307_145338.jpg
Views:	255
Size:	194.5 KB
ID:	1190737

    Comment


    • DaveD
      DaveD commented
      Editing a comment
      *light bulb moment* Smoked. Turkey. Patties. Turkeyburgers have been my bete noire on account of how they so easily fall apart when turning. This is the answer!

    Due to a home renovation project, I've been cooking a lot less than usual, and certainly grilling less. When you spend 2-3 hours each night after work up on a ladder messing around overhead with insulation, can lights, wiring, etc, cooking is not high on your list. Regardless, I thawed out two small USDA choice sirloins yesterday morning, thinking I would slice them up and do a quick stir fry in the wok, but I ended up just firing up the Genesis II and flipping them hot and fast on Grillgrates, while SWMBO nuked some potatoes in the microwave. The gasser is not my normal steak cooking method, but it worked just fine for these, and it was all done in 5 minutes of preheating and 10 minutes of flipping. Dry brined for several hours, then seasoned with Hank's Signature Steak rub.

    Not sure why this is blurry, but it was almost a shame to fire up this big ole grill for 2 tiny 6 to 8 ounce steaks!

    Click image for larger version  Name:	IMG_8137.jpeg Views:	0 Size:	1.05 MB ID:	1190739

    While its not an all over sear, and there were "grill marks", I was pleased with the results.

    Click image for larger version  Name:	IMG_8142.jpeg Views:	0 Size:	4.11 MB ID:	1190741

    And for such lean meat it was very tender and delicious, with a microwave baked potato and salad.

    Click image for larger version  Name:	IMG_8144.jpeg Views:	0 Size:	3.33 MB ID:	1190740
    Last edited by jfmorris; March 17, 2022, 11:04 AM.

    Comment


    • theroc
      theroc commented
      Editing a comment
      Looks great. I don't think we should have to apologize for grill marks ;-)

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Gasser to the rescue. They sure are handy cookers to have. The steaks look delicious.

      Kathryn

    • DaveD
      DaveD commented
      Editing a comment
      Are you kidding? There is no shame in whatever it took to deliver those lovelies to plate.

    Sesame crusted seared albacore served over rice with stir-fried baby bok choy and tatsoi from the garden.

    Click image for larger version

Name:	PXL_20220317_025502752.jpg
Views:	236
Size:	167.0 KB
ID:	1190789

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      OOOOh ... AAAAhi (oh its albacore sorry)

    • DaveD
      DaveD commented
      Editing a comment
      Tellyawhut, this page of SUWYC is just wall to wall food porn. Boom chicka BOW wow!

    99% of the time these are victory posts. I have.... the epic fail. Never rush a defrost or a smoke. Easy rule. I planned on hitting the Beef Palace in Huntington Beach after going to the OC Fairgrounds Swap Meet. As I was leaving I smelled tri-tip and came across a butcher site. All the tri-tip was heavily marinated and I prefer a salt brine and dry-rub so I asked about any other meat they had. Prime Rib. Hmmm always wanted to smoke one of those and guest coming tonite for dinner, I'll take one and save the trip across town. Got home and realized this is still frozen. Damnit! Okay I have 8 hours until guest arrive, a microwave defrost, dry rub and I will be smokin. Set up thermometers in the meat and go. Thirty minutes later the temperature profile was unchanged, flat lined at .... 28 degrees!!! That's still frozen. A run back to the microwave to save this with a 2 minute blast of energy to the insides and another 20 minutes of 28 degrees. Back into the kitchen to cut into it and partially cooked meat around the outside of a 2 inch meat ice ball. The difference from inside to outside was severe. EPIC FAIL - into the trash. I follow Meathead religiously except for this time when I tried to cut time. Never again and never buying frozen meat. (I did do a tri-tip run to the grocery store and satisfied our guests but I knew inside what an eff up the day had been). No photos of the sad meat in the trash.

    Comment


    • Bogy
      Bogy commented
      Editing a comment
      @pricerrj, you didn't come here for advice as to what you should have done, and it's too late now. I sympathize.
      However, jfmorris, I cook lots of my pork and beef starting at an IT of 28-30, but I also like to start cuts I want to end up at 135ish. For the same reason, the outside picks up more smoke, but the inside stays cold for a long time. But, you have to know that's what your starting with, and adjust your timing accordingly.

    • Troutman
      Troutman commented
      Editing a comment
      So why is your avatar an image of a pop corn ceiling ?? :thiink:

    • DaveD
      DaveD commented
      Editing a comment
      Popcorn ceiling, or an orbital image of some crazy geomorphology in the high latitudes of Mars... Just saying.

    Troutman for the win.

    I used his recipe but subbed chicken for the veal. It turned out great and my wife loved it too.

    Click image for larger version

Name:	20220317_172531[1].jpg
Views:	224
Size:	112.3 KB
ID:	1190857

    Click image for larger version

Name:	20220317_175744[1].jpg
Views:	229
Size:	111.7 KB
ID:	1190855

    Click image for larger version

Name:	20220317_180945[1].jpg
Views:	225
Size:	73.6 KB
ID:	1190856



    Comment


    • DaveD
      DaveD commented
      Editing a comment
      Wow! Genius move.

    • FireMan
      FireMan commented
      Editing a comment
      Nice!

    • Troutman
      Troutman commented
      Editing a comment
      So good, also try eggplant !!!

    Had some frozen leftover pulled pig from a butt I smoked in late January, so figured it was time. Simmered in some unsalted butter til heated through and mashed up a bit, then stirred in some taco sauce and Santa Fe Olé Hatch red chile sauce. A little carnitas action!

    Click image for larger version  Name:	20220317_182621.jpg Views:	0 Size:	5.50 MB ID:	1190864
    Click image for larger version  Name:	20220317_183728.jpg Views:	0 Size:	2.73 MB ID:	1190863
    Click image for larger version  Name:	20220317_183837.jpg Views:	0 Size:	2.16 MB ID:	1190862

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      For the win!

    Happy St. Patrick's Day! Followed Meathead's Recipe came out great.

    Click image for larger version

Name:	IMG_3071.jpeg
Views:	223
Size:	161.2 KB
ID:	1190874

    Click image for larger version

Name:	IMG_3069.jpeg
Views:	226
Size:	103.1 KB
ID:	1190876

    Click image for larger version

Name:	IMG_3067.jpeg
Views:	226
Size:	137.7 KB
ID:	1190875
    Attached Files

    Comment




      I found a couple of nice ribeyes on sale. Reverse seared. First on the pellet grill and then finished on a 650+ F sear plate on the Weber gasser. Turned out great! Topped with sautéed mushrooms and served with baked potato and sautéed asparagus for sides. Hit the spot!

      Click image for larger version

Name:	0F7B97CC-1587-47F0-BD40-CA37EFE702D7.jpeg
Views:	221
Size:	125.4 KB
ID:	1190880
      Click image for larger version

Name:	58793E25-F5FA-4164-A137-C4C4DFE47B64.jpeg
Views:	221
Size:	175.5 KB
ID:	1190879
      Click image for larger version

Name:	8E21E0F3-1D6B-4E1E-9593-316566C41A82.jpeg
Views:	230
Size:	105.8 KB
ID:	1190878

      sorry, forgot to take a sliced pic. I was hungry!

      Comment


      • DaveD
        DaveD commented
        Editing a comment
        Beautiful!

      Meathead’s Ultimate Meatloaf-It is delicious, juicy, and full of flavor. As advertised you will not confuse it with your mother’s meatloaf. It’s worth the effort. Click image for larger version

Name:	84AA4021-CCBA-4778-AC2B-8F370862F262.jpeg
Views:	222
Size:	279.4 KB
ID:	1190888 Click image for larger version

Name:	72B3983B-B0F7-4E45-9142-847AA033F83D.jpeg
Views:	229
Size:	247.4 KB
ID:	1190887

      Comment


        Sourdough bread sticks, and stuffed manicotti.
        Attached Files

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          The images are missing for some reason...

        • Panhead John
          Panhead John commented
          Editing a comment
          Olive Garden? 🥸

        • texastweeter
          texastweeter commented
          Editing a comment
          Panhead John not really my bag. Maybe something like Dirty Old Redneck's would be my restaurant name.

        All that talk of bleu cheese the other day got me craving a favorite burger of mine. Point Reyes Bleu with grilled red onions. When I took the burger shot, I thought too much bleu and removed some before devouring. Please note, no mustard was used here tonight. Believe it or not, that’s where a draw the line. 🤣🤣

        Click image for larger version  Name:	BFD7EF21-4FA9-402A-B529-ED9E03ADFE37.jpeg Views:	0 Size:	83.3 KB ID:	1190954
        Click image for larger version  Name:	652CFD84-AFE1-4617-969F-7D37212F9751.jpeg Views:	0 Size:	101.7 KB ID:	1190955

        Comment


        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          Serious blue cheese is serious!

        • texastweeter
          texastweeter commented
          Editing a comment
          Tell the truth, you took it off, ate it, and then added more. Thats what I would have done!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          texastweeter NO….. maybe 🤣

      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