Just fun food. Meatloaf still cooking
Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023
Collapse
This topic is closed.
X
This topic has been answered.
X
X
-
Club Member
- Oct 2015
- 1037
- Summerville
-
http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
-
Club Member
- Oct 2015
- 1037
- Summerville
-
http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
- Likes 19
Comment
-
Yes, the link
This is a modified version of a recipe Dubob Posted Ingredients 2 Eggs 1/2 cup catsup 1 TSP hot sauce 1 cup oatmeal 56 gram Taco Seasoning. (Mccormich sells in pouch or container. ) 1 cup chopped onions (frozen work well) 1 cup chopped bell peppers (frozen again work well) 2 pound beef 1 pound Jimmy Dean Hot Sausage
- 1 like
-
- Likes 23
Comment
-
I just don't know what to say anymore. I'm running out of adjectives.
- 1 like
-
Richard Chrz I knew it! You've tapped into the culinary spiritual realm which is why all your cooks are so ethereal looking. Well, now you're the one inspiring others and I humbly and sincerely admit I'm a disciple.
- 3 likes
-
Club Member
- Jun 2020
- 78
- Salem, Oregon
-
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
A simple dinner, two thick two bone-in Duroc honey brined pork chops. Brined for 36 hours.Then Sous Vide to 135 degrees for eight hours. Reversed seared on the grill with honey and molasses blend for a glaze. Added honey and adobe seasoning from Spiceology to the glaze for a little heat. My wife claims it is the best she has ever had. :-) That's a high bar to reach for me. My lovely personal critic. I cut almost thin, Yukon potatoes and double fried in batches at 350 degrees. Got brown and puffy, but still buttery and creamy in the middle. Some steamed broccoli to round out the plating. Oh, new stone-like dinnerware from Christmas.
- Likes 24
Comment
-
My SNS kettle just paid for itself many times over.
What we have here is a prime NY Strip steak that was SV, from frozen for 2 1/4 hours, to an IT of 133 then flash chilled. But, that’s just the beginning of this beefy saga. After the flash chill, I debagged then doused it with Kosher salt and Montreal Steak seasoning followed by a stay to 40 F in the fridge.
Next, illustrious Pit members, I fired up the SNS kettle with 1/2 chimney of fully involved Kingsford charcoal and two chunks of hickory wood. The SNS settled in at around 350 F quickly and held temp like a true champion with the main bottom vent fully closed, the bottom side vent fully open and the top vent about 1/2 open.
At an IT of 125 F, off came the strip for a brief rest while the coals got back to 350+ F for a final sear. The steak was easily the star of this show while the asparagus and tomatoes were jealous, star-crossed lovers, never garnering the attention befitting their status. My wife agreed with this empirical assessment even though she was the architect of the veggies and reduction sauce.
- Likes 22
Comment
-
Great food, good prose--I'm loving this writeup. Beautiful job, there.
Montreal Steak seasoning can be pretty salty. I would have been tempted to leave off the additional kosher salt. Sounds like you made the right call, though. Kudos!
K.
-
fzxdoc Thank you for the kind words. I thought the same thing previously and was skeptical about dry brining knowing it would be followed by Montreal. In my experience using both, I’ve never had a steak come out too salty, and I’m much more sensitive to salt than my wife. Maybe that’s why I have high blood pressure. 🤔🤣
- 1 like
-
- Likes 24
Comment
-
I see that Darth Panhead John has converted you to the dark side. Regret this you shall one day.
- 6 likes
-
Nothing quite like a good bowl of Texas red. Tell me the cornbread didn't have sugar in it.
If it did, that's OK. We're broadminded around here. My New England born/raised husband insists on sugar in his cornbread. I make two batches, with/without.
Kathryn
- 3 likes
-
fzxdoc full disclosure… it was northern style sugar and all. You can take the boy out of New Hampshire but… Truth be told I’ve always wanted to try making a “sugar free” one if you have a good recipe you feel like recommending.
- 1 like
-
Club Member
- May 2020
- 2691
- Long Beach, CA
-
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Last edited by SheilaAnn; January 7, 2023, 12:15 AM. Reason: Hit the wrong button and had to go back and did the pictures.
- Likes 28
Comment
-
Bogy do you mean this place? https://marrispizzalongbeach.com/about
- 1 like
-
SheilaAnn Thanks for sharing. I like that the total time can be ~11 hours; sometimes I'd like to start in the morning for pizza dinner. I have a well seasoned 10" CI pan, and I don't have any qualms about doing in my oven, even though I have Ooni.
- 2 likes
-
Club Member
- Nov 2021
- 3649
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
Been on my own this week while my lovely bride went to visit her ailing parents. But she's at the airport for her flight home as I type...!! Yay.
Needed to replenish my stock of vac-sealed pulled pig leftovers, so smoked up a regular ol' grocery store pork butt using what is rapidly becoming my SOP for long cooks: start out on the SnS kettle with charcoal and wood chunks for the first 5-6 hours while temps are extremely stable, then shift over to the Pit Boss vertical p-smoker for the rest of the way. That's about when increased fiddling levels become required to hold temp on the kettle, and in many cases I foil boat the cut at transfer. That's how this one went after dry brining overnight and dousing heavily with Jenni In A Bottle rub, from my namesake pal in Austin, shortly before Go Time.
For my meal, I lopped off the money muscle end and sliced it up, and pulled the rest. Plated with corn on the cob and summer squash.
Trimmed off much of the fat cap during prep.
Beautiful color from the Jenni In A Bottle Rub.
If I had a boat, I'd go out on the ocean...
Slicin, servin, pullin.
They call me Mellow Yellow... quite rightly.
Super tasty, probed like buttah by the end, wonderful flavor from the apple wood and the rub, and probably the best bark I've put on a butt to date.
- Likes 27
Comment
-
Club Member
- Dec 2017
- 360
- Lakewood, CO
-
Weber Genesis Silver B (converted to nat. gas)
Camp Chef Smoke Vault 24 (converted to nat. gas)
Thermoworks Smoke
Thermoworks Classic Thermapen
Thermoworks MK4
Thermoworks IR-IND Infrared Thermometer
Thermoworks TimeStick Trio
Maverivk XR-50 Thermometer
Anova Precision Cooker
Stasher 1/2 gal Silicon Bag
- Likes 19
Comment
-
Club Member
- Oct 2015
- 1037
- Summerville
-
http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
-
Club Member
- Jun 2022
- 965
- Blackstone Valley National Historic Corridor, MA
-
The avatar is my Shih Tzu, Gracie Mae. She slept at my side for almost 19 years. We miss her dearly.
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
- Likes 18
Comment
Announcement
Collapse
No announcement yet.
Comment