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Administrator
- May 2014
- 19888
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Last night's steak dinner. 2 Delmonicos were in the bargain bin with a sell-by of 5/31 so I snagged them, and one more ribeye for good measure. All about ~1" thick or a pinch under.
Reverse-seared over only well-lit charcoal with the kettle & SnS.
Sides were garlic & EVOO-sauteed broccoli, and sauteed mushrooms and onions. And a Pabst because it was a cheap beer kinda evening for me.
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Moderator
- Nov 2014
- 14129
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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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
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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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
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Late to post. but here are some baby backs I made on Sunday. I usually cook St. Louieys but these were on sale for $14. So I had to get them. I cooked them at about 275 F for maybe 2 1/2 hours. Then basted with blues hog red sauce and some Texas Rib candy. MMMMMMMMM they were tasty. No left overs. So I guess that has to count for something.
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This is really late posting but had to share some good results. I planned to smoke up brisket and some beef ribs for my wife's interns as a gift to celebrate them graduating college. As usual it's really an excuse for me to smoke a hunk of meat or two. The first pick is after the ribs were pulled and the brisket is on the smoker with a chicken for the neighbor while it was running. After smoking the first brisket and sharing in it with the grads my wife was upset I didn't save some for us since it was so good, lol. So at her request i went right to the store Saturday when we got home and bought another whole packer and beef ribs. Since I was already at the store I picked up some spare ribs to go along with the two rack of baby's I cooked as well. The spares came out a bit tough but when i reheated in the over they were awesome. The baby backs were super tender and really delicious. Sorry forgot to get photos of the pork ribs.
This was the 5th and 6th smokes on the smoker so I'm just getting into my groove with it. It is really fantastic and cooks much faster than my grill dome.5 Photos
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Club Member
- Apr 2016
- 19086
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I do love this thread although I have trouble remembering to look at it...
It was Simon and Garfunkel Chix tonight with southern style green beans and a sweet potato for sides. I remembered to take the "before" shot, but almost forgot to take the "after" shot.I don't mix the rub - I just sprinkle a little of this and a little of that on - whatever I feel like at the time.
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
So yesterday I decided to try this method for burgs featuring Big Bertha.
Weber Genesis Silver B, GrillGrates, 3 burners on Low, Lid Down, Cooking in the mid - high 500's. Done in about 20 minutes. Wasn't sure how fast they would cook, so I initially flipped every 2 min, but realized I could hold out for 5-6 mins.
These are 4 oz patties, but somehow this isn't some Quarter Pounder w/ Cheese.
-- Ed
Ready for Cheese! (medium cheddar off the block)
Done!
The Rig!
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Club Member
- Sep 2014
- 666
-
For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Here's the recipe:
Law = Law(d)! This is way too @#!& Good!
Here's the recipe - it's low sodium to boot!
1 1/4 pounds ground beef
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
Now for the killer. Cook these in cast iron. Throw in some onions and cook them up in the grease.Melt some cheese over the burgs. Serve the burgs right out of the iron onto the bun and pile with onions. Don't drain anything.
Don't need condiments; may need bib.
Law!
I have some issues where the burgs start to fall apart when flipping. Solution: Flash Freeze patties 20-30 minutes ( 30 is probably the max ) right before you cook.
--Ed
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loving the capacity on my Hasty-Bake Gourmet! 3 racks of baby back with memphis dust, local smoked sausage, tamales, and a pile of corn. Feeding 15 people for memorial day was a breeze. not pictured: two spatchcocked chickens dry brined for 8 hours and smoked for dinner that night.
finally getting the hang of managing my fire in the HB. Several folks said they were my best ribs yet.1 Photo
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Yesterday was Farm-to-Table pick up so when I got home I opened the box to see what we had. Among the goodies were Rainbow Swiss Chard, yellow squash, and blueberries. I incorporated all into the meal.
I pulled Dino Kale and a Baby Bok Choy (last week's Farm-to-Table) and some grilled beets soaking in balsamic vinegar with Simon & Garfunkel seasoning. I washed the greens and separated the stalks of the Baby Bok Choy and Rainbow Chard from the leaves and then sliced the stalks down the middle. I set them aside with the Dino Kale. The remaining leaves were cut into long, thin strips and placed in a serving dish. I drizzled EVO and lemon juice on them, diced the grilled beets, and then laid the beets across the top. That went into the refrigerator. The stalks and the Dino Kale were put in a bowl and tossed with 1.5 TBS of melted Kerry's Gold Butter (salted), a drizzle of EVO, salt, and pepper; they were then left out to sit. Next up, I split the three yellow squash lengthwise and drizzled them with Worcestershire.
The Ribeye had been dry brining for 72 hours and had Big Bad Beef Rub on it for 36 hours. Below is the timeline and temps for the Weber. I purchased Cowboy Lump the other day to try out on hot and fast cooks.
Fuel: 1/2 Chimney of Cowboy Lump Charcoal, 1/2 Chimney of KBB, a double handful of extra lump on top of the lit charcoal. No wood.
Time Grate Temp Meat Temp Actions
4:55pm 325 106 BV .5 TV .5
5pm 325 115 Pulled meat off the grill because Leah was running late
5:30pm 180 in fridge Open both vents all the way
6:30pm 406 Put meat and veggies on the grill and began searing them. Beef came off at 132 (his) 145 (hers) Greens laid over the salad.
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Quick Thursday night indoor reverse sear sirloin steak. No seasoning besides a very liberal dry brine, simple and delicious. A little over seared on the one side with too much grey meat, but still really tasty.1 PhotoLast edited by bbqoaf; June 2, 2016, 05:06 PM.
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The Cook: Stuffed Chicken DATE: June 2, 2016
PREPARATION: Extra sharp cheddar sliced thick. Combine 2 TBS Honey Mustard Dressing, 1 TBS mustard, 1 squeeze of hoisin sauce. Butterflied the chicken and then marinated meat in pork injection from The Book (https://amazingribs.com/meathead/the_book.html) for about an hour. Painted the inside of the chicken with the mustard sauce, placed a slice of ham and a slice of cheese in it and rolled up the butterflied pieces. Wrapped a single piece of bacon around the thighs and wrapped two pieces in opposite directions around the breasts. Secured the wraps with high-temp silicon bands because the UPS guy is late with my butcher’s twine.
NOTES: Used boneless, skinless thighs and breasts. When meat came off the grill it went into a baking pan, covered it with foil and then placed the pan in a zippered, insulated, casserole tote until Leah got home. Made a simple lettuce and tomato salad for the side.TARGET TEMPERATURE: 325-375 FUEL & SMOKE: ¼ chimney of leftover lump charcoal and filled the rest of the chimney with lump but left room for 8 Kingsford briquettes. FINISHING AND SERVING: Simple salad on the side, no salt or pepper needed.Time Grate Temp Meat Temp Actions 4:15 Chimney started 4:40 Charcoal in grill 4:45 338 TV .5 BV .5 5:00 334 Put chicken on the grill, BV .75 5:15 324 Added layer of lump and opened both vents wide open 5:45 354 153 All thighs at 170+ pulled and held them 5:54 365 180 Checked breasts with Thermopen, all between 167-175 pulled them and closed the vents on grill. Breasts held with thighs.
FINISHED PRODUCT: Thighs and breasts had distinctly different tastes. Both were juicy, the breast less so naturally. You could taste the ham in the breast but the ham was lost in the thigh as it was stronger. The bacon was a great finish.
NEXT TIME: Put a stronger, creamier cheese in.
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