Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023
Collapse
This topic is closed.
X
This topic has been answered.
X
X
-
- Likes 26
-
Looks really good! I’ve only made ox tail once, using it for Pho. But this looks excellent!
- 2 likes
-
barelfly if it was cheap like it used to be I'd 100% use it over other things I get for broth, but short ribs are cheaper per lb here with a bit more meat. It was really good and I'm gonna let it lightly bubble overnight and see if it gets even better even if I lose the perfection of the beans they shouldn't get any worse than canned beans
- 1 like
-
Club Member
- Dec 2017
- 4604
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
- Likes 21
Comment
-
hoovarmin - I saw a post a few days ago the first harvest is done and chile is for sale. It’s really early for chile from my experience, but doesn’t mean much really. I usually get my 10lbs in September and the Festival in Hatch is usually Labor Day weekend.
-
Club Member
- May 2020
- 3281
- 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
Hi, my name is SheilaAnn and I am a sous vide addict. “Hi, SheilaAnn!”
WillTravelForFood in honor of finishing our program, I decided to do an Italian Beef. Traditional? Not by any stretch of the imagination. Bread was the most legit ingredient. 🤣
Took an eye round and seasoned per the Italian beef recipe on the free side. Went 26 hours at 131*F. Cooled until final service. Reseasoned with salt, pepper and dried herbs. Seared off. Deglazed the pan with some beef stock and made “juice”. Sliced by hand, warmed in the juice, piled on the roll and topped with my all-too-colorful giardiniera. Ladled more juice over the top. I like the bread spongy. As mentioned earlier, I used purple carrots because it’s what I had. The jar looks like the veggies are marinating in beet juice! Tasty sangwitch no matter what youz gotta say about it! (See what I did there Meathead ?)
- Likes 28
Comment
-
Draznnl knows what’s up! This giardinera was not that spicy. Next batch, I will up the serrano pepper count.
Skip I did not want to finish on the grill because I wanted to stay away from smoke flavor profile. That’s not to say I won’t, just not this round.
WillTravelForFood no suits, but I do have pinstripe chef pants and tweezers 🤣
barelfly for a Sam’s club eye round, this was like buttah! So tender!
ofelles first step, admitting I have the problem.
- 3 likes
-
Founding Member
- Jul 2014
- 5543
- Blue Earth, Minnesota
-
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
-
Moderator
- Nov 2014
- 14005
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
- Likes 17
Comment
-
About my recipe Here is my take on the Nashville Hot Chicken Sandwich. This is one I tweaked over time, from a recipe at AllRecipes.com. (https://www.allrecipes.com/recipe/254804/chef-johns-nashville-hot-chicken/) This one is a little bit sweet, some heat and it has more of a smokey taste to it with the chipotle powder in the
bbqLuv
- 1 like
-
Club Member
- Aug 2017
- 7665
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Club Member
- Dec 2017
- 4604
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Sadly, with this dish, my pulled pork is gone…need to smoke a few more so I can vac seal and continue with the green chile pulled pork dishes!
but, a great send off for the last bit - Chilaquiles - and there is pulled pork, but just nestled underneath the blanket of sunny side up eggs, avocado, feta and green onions
- Likes 23
Comment
-
Club Member
- Dec 2017
- 384
- 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 21
Comment
-
T-bone Steak with Whiskey Peppercorn Compound Butter on the Kettle Grill!
Seasoned the steak and let it hang out while the grill came up to a searing high temp, around 500°F. Once the grill was stabilized, seared the steak direct for about 1 min per side, twice, for a total of 4 minutes keeping the filet side closer to the outside edge of the coals. Moved to the indirect side and allowed it to come up to an IT of 125°F before pulling and letting it rest topped with Whiskey Peppercorn compound butter creating an ABSOLUTELY FANTASTIC board sauce! Served with Parmesan Truffle Fries. SOOOOO GOOOOD! 🥩 🧈 🥔 🧀
- Likes 23
Comment
Announcement
Collapse
No announcement yet.
Comment