went to a pot luck with a Christmas brisket, and a porchetta. Some ppl. had never had brisket and were pleasently surprised. I told them to join AmazingRibs....and learn all the secrets.
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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023
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Smoked eye round for deli sandwiches, a turkey breast (in-progress) and my bacon ribs.
Cured a bone-in pork belly using meat head’s recipe. Today I took the individual bones, seasoned them heavily and smoked them again, finished with maple syrup. The syrup cuts the fat and salt well. Definitely an indulgent experiment.
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Founding Member
- Jul 2014
- 3041
- Neptune Beach, FL
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Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Beautiful food everyone. My Christmas cooking had to be postponed, but I'll start catching up tomorrow.
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Charter Member
- Aug 2014
- 2218
- 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.
Christmas dinner with about 15 people.
Some Awesome Charcuterie from my younger Sister, A Killer Spinach Salad from My Sis in Law, Three Pans of Lasagna from yours truly. Homemade Pork Ragú, Homemade Ricotta. I also made a Vegetarian Lasagna for the few non meat eaters that came as well. Molto Delizioso.
I did not grill the Octopus because it was too cold. The Octopus will be a story for another day.
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I am in love with that shrimp spread. Also, wow, just how long is that table at your house! What a lovely gathering!
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Michael_in_TX The table has 2 leaves that make it pretty long. At the end is a card table. Hard to see but it's there. One of my customer gave it to me because they wanted something different. I gladly obliged. They said it was from the Pottery Barn.
- 2 likes
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Vegetable beef soup with home made drop dumplings. The usual stuff: carrots, onion, celery, leeks, tomato paste, sage, bay leaf, parsley, potato, peas, corn, and some meat from the roast. I boiled the ribs and trimmed that meat, too. And dumplings, which is eggs, oil, flour, water, salt and pepper. I don't usually strain the broth, but this time I had some cheesecloth. I think it makes a difference.
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Club Member
- Sep 2019
- 2539
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Club Member
- Apr 2018
- 4865
- 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.
After 3 plus weeks of restrictions from the eye procedures I finally got an outdoor cook done. Granted, simple and on the Spirit. Still outside in 20 degrees, no wind. I'll be escalating as the week progresses. I have a top round for roast beef and and chuck roast for burnt ends. That's for New Years Day.
P The scary one
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Club Member
- Dec 2018
- 3174
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
So, I was gifted a Instant Pot for Christmas. After running through the tutorial (which basically has you "instapot" water), I decided to do.....Beef Bourguignon. (Go big or go home, right?)
This was a lot of fun....and a lot warmer that cooking outside. (Hey, 40 F is cold!)
I followed Sam the Cooking Guy's (very recent) video on doing this. 1/2 lb of sliced bacon goes in the 'pot' on Sauté. WOW this thing gets hot and stays hot! I might as well have been cooking over an outdoor wok range! I actually had to take the bacon out, finish it in another pan, and scrub the instant pot clean as this wasn't fond...this was burnt! Absolutely astonished at how hot this thing gets.
So then I browned the beef (Choice chuck roast) and wow....this sauté function is wild. I got some wonderful browning and had to keep adding a bit of oil. Impressive.
Allright with that done, out the beef came (which I did in batches as I had 2.5 lbs), and in went the vegetables: about a cup each of baby carrots and pearl onions. They were softened in three minutes. In went 1.5 cups of merlot, let simmer for three minutes, then 1.5 cups of beef stock, followed by the previous cooked bacon, beef, and the additions of 8 oz of sliced mushrooms, some thyme, a bay leaf, and more beef broth to cover everything, but still be below the pot's max level.
Then the lid goes on and we wait for it to get up to pressure. And we wait....and we wait...and we uncomfortably wait......
After 30 minutes and some frantic googling, I realized my pot did not seal. After releasing what little pressure built up and hitting cancel, and taking the lid off.....I could see what happened. The inner seal on the lid had dislodged on one side. With some dexterous maneuvering of a chopstick (this thing is hot), I got the seal back in place and started over.
The thing pressurized in five minutes.
It then cooked for 45 minutes, did a natural release, and I spooned everything over rice.
OMG, so good. Ridiculously easy cook. Wish it had some smoke flavor, but for a winter's meal this was amazing. 10/10 will make again.
Last edited by Michael_in_TX; December 27, 2022, 01:41 AM.
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Michael_in_TX We've had ours for a few years now and really like it. My wife makes yogurt, I use it as a slow cooker, and sometimes try a few different "one pot" recipes. It's really great, congratulations and nice looking BB.
- 1 like
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Club Member
- Dec 2019
- 2253
- Venice, FL
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Napoleon Prestige Pro 500
Yoder YS640S
Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors
Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100
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hoovarmin for this bake it was added prior to bake. When working with fresh ingredients like this, it is also easiest to cut your slices, then top
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Richard Chrz that's good intel. Thank you.
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