8 lb pork butt with a Vitamin R
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Club Member
- Sep 2015
- 43
- Hood River, OR
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Weber Performer Deluxe 22â€Â
Slow N Sear
iGrill2 (dual probe)
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I grew up on Ranier Beer...still remember the commercial of the motorcycle tooling up towards the mountain. RaaaaaayyyyyyyNeaaaaaaaaaaaaarBeeeeeeer https://www.youtube.com/watch?v=EtWQK_O8UdQ I always loved their Rainbeer commercials too https://www.youtube.com/watch?v=VLNOa3sO6KU
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My wife's parents live in a very large condo on a small lake. It's a Cape Cod style home. We tend to hand out downstairs but tend to eat upstairs during the colder months. In the garage they have a Weber Genesis and a Weber 22 kettle. On the deck on the lower level they have a WeberQ. Since it has finally gotten warm here in Michigan we cooked and ate in the lower level last weekend - burgers on the Q:
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Over Memorial Day weekend we went up to my parents' vacation place in Boyne City on beautiful Lake Charlevoix. Given its portability I brought the 14.5 WSM and we cooked a couple of slabs of SLC ribs (but in half and then Tetris onto the 2 small racks). They turned out pretty well but were a bit over-cooked. Basically the 2 halves on the bottom rack took FOREVER to develop bark and by the time they did and some sauce had glazed they were "fall off the bone" or pretty close to it. That pertained to half of the ribs and even slightly over-done they were still good but my last batch of ribs were better. Anyhow, here they are at various stages of the cook:
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For Sunday my mom wanted a "simple" and "easy" dinner. It didn't quite turn out that way. This was the venue:
Surf/turf - grilled steak and shrimp + roasted/grilled red skins plus bruschetta. That is NOT a "simple/easy" dinner when cooking for 9. Then my brother decided we needed broccoli and salad to boot - we threw in 2 bottles of Brunello di Montalcino that were divine!. Anyhow, this was a really interesting dinner for reasons I will get into in a moment.
There were 9 of us. My mom had a pound of frozen 26/30 shrimp she wanted me to cook. Then she added steak to the wish list. I said, "ok" and added oven-roased red-skins (keeping it easy) and bruschetta.
It was threatening rain and I was going to cook everything in the Weber gasser. But then I had a thought..... Thanks to our Kamado-crew and a couple of others....I REALLY wanted to cook the steaks over charcoal. I had these steaks specially-cut. They were 1.5" thick New York Strip. 8 of us were going to split 4 of these behemoths. What was really nice was that we had 4 who wanted medium and 4 who wanted medium rare (my youngest had a pork chop). So, my only charcoal rig was the 14.5 WSM. So, why not cook '2-zone' the way our Kamado-friends do it - vertically? So, I filled a compact chimney and ignited it 3/4 and then poured it into the ring. I put the steaks on the top rack and removed the bowl - indirect cooking from a distance - 2-zone. This technique is something the Kamado-crew swears by! The steaks were dry-brined of course. I hit them with a bit of oil and then some cracked pepper and garlic powder. That side went down in the cooker and the top was brushed with my J-1 sauce. That was it. Once they hit about 115 (a little higher for the medium steaks) they were moved to the lower rack and seared.
In the meantime, my mom and my brother were preparing much of the rest of the dinner. They aren't intuitive cooks but they do follow directions very well. My brother wanted broccoli grilled/roasted. So, I explained the process of par-boiling-to- an ice-water bath...and then going onto the cookie sheet and baking (steaming mostly as the florets retain a LOT of water during this process). It then went into the oven with the red skins. The red skins got tender before developing color so I was running up and down the stairs - managing the steaks and barking instructions - they flipped the broiler on a for a couple of minutes and got nice color on the red skins and the broccoli.
We also had bruschetta I cut up some tomatoes Put them into a strainer, hit them with some kosher salt and let them drain. Then we finely diced some red onion and steeped it into fresh squeezed lime juice. After a half hour the lime juice was strained out and the onion was added. We then cut fresh parmesan into small round and added them. Then 4 garlic cloves were run through a press and sautéed for a minute in 2 TB of olive oil. Once cooled, this was added to the mix. It was topped with fresh basil. We cut a baguette into rounds, lightly brushed it with olive oil and that was the basis of the bruschetta. We also foil-packed some mushrooms with some onion and had a salad.
Everything turned out border-line perfect. I received great help. I proclaimed at the time that this was the best dinner I've had in at least a year.
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Smoked a 4lb brisket flat on Memorial Day. Dry salt brine for 24 hours, and Big Bad Beef Rub just before I put it on the grill. Smoked it for about 3h30m until it hit 150, then did the Texas crutch until it hit 203. Sat in a faux cambro for 3 hours after that. Served with garlic mashed potatoes and cornbread. Followed all the recipes here, and it all turned out great! Next time I'll try to get the point or the whole packer.
Just as it hit 150:
Searing it after coming out of the faux cambro:
First cut:
Lots of au jus:
Finished with a bit of Texas Mop Sauce:
Used both probes on the Maverick ET-733 to monitor the grill and the meat, probes routed through the exhaust vents:
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Club Member
- Dec 2014
- 19
- Kansas City, Missouri
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Big Poppa UDS kit
Tappecue temp monitor
Thermapen
Beer list over at Untappd
Pasture raised beef and hogs from Tallgrass Dairy and Meat
Home brewing hard cider
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bbqoaf: I find the meat to be "porkier". And it is nice to work with the farmer and see how they're raising the animals. That's less mystery about what goes into the meat.
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jgjeske1: Cured at home, using Meathead's cure recipe posted here. Simple, if you have the space in the fridge. Or a nice walk-in cooler. . .
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Founding Member
- Jul 2014
- 3310
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Half success half not so great. The BBQ spirits smiled on my pulled pork, but turned away while I was cooking the steaks! They weren't horrible, just not great. I was pulling the pork and the wife comes in. "Ooh what's that? Can I eat it?" My daughter comes in and says, "what's that?" My wife:"It's meat and it's good!" They chowed down, and finished off all my BBQ sauce too!3 Photos
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