Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less

Show us what you're cooking - 3/6/2016 through 11/7/2020

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4548
    • Stockholm, Sweden

    Time for some juicy burgers. I smoked these with cherry wood, cooked indirect until inner temp was 122° F (50° C), then reverse seared them until inner temp hit 131° F (55° C). I cooked two burgers, each one weighed in at 250 grams (8.8 oz). Seriously good stuff. Served it with bacon, lettuce, onion and the usual.

    Indirect heat, smoking with cherry

    Click image for larger version

Name:	IMG_7010.JPG
Views:	85
Size:	2.02 MB
ID:	180732


    If you're looking you ain't cooking :-)

    Click image for larger version

Name:	IMG_7015.JPG
Views:	108
Size:	1.72 MB
ID:	180733


    Getting the heat up for some searing action

    Click image for larger version

Name:	IMG_7017.JPG
Views:	97
Size:	1.96 MB
ID:	180734


    And the burger, ready to go. Get in my belly :-)

    Click image for larger version

Name:	IMG_7022.JPG
Views:	82
Size:	1.13 MB
ID:	180731

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Is "Henrik" Swedish for "Home Run"??

    • Henrik
      Henrik commented
      Editing a comment
      Not that I know of, but I think I could start making a case for it ;-)

    • Ernest
      Ernest commented
      Editing a comment
      That's a manly burger!!
  • CeramicChef
    Former Member
    • Jul 2014
    • 1184
    • OKC, OK

    Just last evening's dinner. It's a simple minute steak (cube steak) with zucchini, grape tomatoes, capers, garlic, EVOO, and lemon zest and lemon juice. Wonderfully tasty and awfully healthy!

    Click image for larger version

Name:	IMG_1318.jpg
Views:	79
Size:	2.07 MB
ID:	180797

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I agree, nothing wrong with the steak, but those veggies look fresh. Gotta love the pig too :-)

    • CeramicChef
      CeramicChef commented
      Editing a comment
      That's Pete The Salt Pig and he was given to me by a dear Friend. He doubles as a salt well and has had a place on my table ever since he arrived about 2 years ago. Great pig!

    • Huskee
      Huskee commented
      Editing a comment
      I am developing a fondness for Pete the salt pig. He is cool. I hope he makes many more pics!
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    Originally posted by richinlbrg View Post
    Tried something new tonight. Not that great.

    Got 2 mongo strips. Brined one in our usual Montreal seasoning. On the other, I tried a new rub a friend gave me, an Old Fashion Coffe Rub for beef. Brined them for a few days, then sat them in sealed bags and gave them a 6 hr water bath @130*F, then over the SnS on warp speed for a nice sear.

    My goal was to try to make the strips almost as tender as a filet. The water bath rendered out some juices, which knocked off some of the rubs. The strips came out VERY tender, but not so tasty. - a bit bland. The meat was not dry, but it was not juicy, either. Unless I did something wrong, likely the last time I'll try this. Did I let them in the bath too long?

    Huskee , the coffe rub is not for me on steaks. Just not bold enough for my taste. I'll go back to Montreal on steaks.

    Not a fail, but won't do it again, either.
    richinlbrg ...

    I recently posted a thread about cooking 2 USDA Prime New York steaks that were 2 1/2" thick. 1 I cooked Sous Vide for 11 hours at 133.5°. I SV'ed at that temp because the steaks were so thick I knew the interior temp was not going to rise very much during the quick searing process. The other I cooked the normal reverse sear on my son's new gasser. I dry brined both steaks overnight with just salt before starting the cook. No other spices were added until right before they went on the grill.

    When the one getting the reverse sear was approaching 120° I took the SV steak out of the bag and dried it with a paper towel and basted on some beef love and put a rub on it. It was ready to sear. I went out to the grill and that steak was at 120°. I took it off the grate, cranked up the fire to Warp 10. I blotted that steak dry, basted on some beef love and hit it with some more rub. I seared them both together.

    The end result was... The one that was SV'ed for 11 hours retained much more of its moisture and was more tender. Notice in the pictures below the difference in the thickness of the 2 steaks after the searing process. They were exactly the same size before I started cooking them. The thicker one is the SV'ed steak. The more pink one on the plate is the SV'ed one.

    Your 6 hour SV certainly is not effecting your steak negatively, IMHO. If anything I would suggest going longer, not shorter.
    Attached Files
    Last edited by Breadhead; June 14, 2016, 08:27 AM.

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Thank you, Breadhead !

      I might get 2 more and try one reverse sear and one longer SV. Gotta love the side by sides!

    • CapeMay
      CapeMay commented
      Editing a comment
      2.5 inch fairly tender steak like a NY should be ready to sear at about six hours. What benefits do you feel you're getting out of 11 hours?
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    CapeMay ...

    According to my Modernist Cuisine cookbook regarding Sous Vide cooking that thickness of steak will be ready to sear in less than 4 hours. However it also says with longer times in the hot tub you can expect a more tender product. Then it goes on to explain that you can over do it which can make your meat passed tender to the point it becomes mushy.

    Comment


    • CapeMay
      CapeMay commented
      Editing a comment
      Hi Breadhead - Thanks, I have the same book. 63 mm is in the 4.5-4.75 hour range @ ~132 F. Another resource says just < six hours. Have you ever tested something closer to those times v. 11 hours to see if there's an appreciable difference in tendernous?
      Last edited by CapeMay; June 14, 2016, 02:26 PM.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Have some in for 24 hours, and it's not to my liking. With good steakhouse cuts, I wouldn't go too long, but if you want it really soft, you want something different than I want.

      If I want something long and super tender, I buy something like short rib, and go 72 hours.
  • Pchamberlain
    Former Member
    • Sep 2015
    • 1

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      &quot;Just bacon,&quot; he says.
  • Oso21
    Former Member
    • May 2016
    • 27
    • Texas

    I smoked a couple Briskets last night (12# & 14#).
    Ran my pit @ 225* for 5 hrs before I crutched 'em @ 160 IT. They took 5 hrs more @ 285* before they hit 203 IT. Cambro'd for another 2 hrs and shot this pic They both wobbled nicely when they hit the cutting board: YEAH!

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      Now that's some kind go tasty looking Que! Very nicely done. Kudos and congrats to you. When is dinner served? I'll bring the beer and slaw.

    • DWCowles
      DWCowles commented
      Editing a comment
      10 hrs with the crutch sounds about right Oso21 they look dang good. Did you do them with your stickburner?

    • Henrik
      Henrik commented
      Editing a comment
      That's a money shot right there!
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    Nice cook Oso21 ... 26 pounds of brisket in 10 hours! That's lightning fast. They look great.👍
    Last edited by Breadhead; June 15, 2016, 06:36 AM.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 14075
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      They look really good.

      Comment

      • Oso21
        Former Member
        • May 2016
        • 27
        • Texas

        Thanks for the props everyone! Yes I did @DWCowles, used the Lone Star Grillz offset for this cook. The folks at work gave it high praise, which always makes me smile

        Comment

        • martybartram
          Former Member
          • Apr 2016
          • 460
          • Vass, NC

          "Man, THAT was a good dinner," she said. "Thank you," I replied, smiling. Pork chops brined with game changer brine and then dusted two ways. Two chops got Meathead's Memphis Dust and two got a dose of Aleppo pepper and rested in the fridge for three hours. The chops went on the indirect side and the corn went on the direct side to caramelize the sugars. The topside of the corn was basted with tarragon butter and rotated and basted again and again, then it joined the chops on the indirect side for about 15 minutes. Next the chops were seared lightly and the corn was basted and seared again. I dodged the rain on my way in from the grill and plated the food. Blue cheese cole slaw, adapted from a serious eats recipe, joined the meat and corn. Was so hungry I forgot to take a pic of the plated meal! #spicesinc #sns #webergrill #oakridgebbq
          Attached Files

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Hey, some guy ripped you off on Twitter!!!

          • martybartram
            martybartram commented
            Editing a comment
            Haha or maybe I ripped him off! That guy posts the exact same stuff on Instagram too, lazy bashturd
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4977
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          Fresh gulf shrimp cooked quickly over the SnS for dinner tonight. Served with cole slaw and garlic toast. Mmm mmm good! The family didn't talk much during dinner.

          Click image for larger version

Name:	IMG_6391.jpg
Views:	84
Size:	1.10 MB
ID:	181361

          Comment


          • martybartram
            martybartram commented
            Editing a comment
            nothing like a quiet meal because everyone's mouth is full! Great looking shrimp!
        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • Smiths Grove, Ky
          • 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.

          A little chicken action on the stickburner.

          I let the pit temp get to 425 F. just to see what will happen and the only thing that I notice is the skin split in spots other than that the skin was crispy and the chicken was still juicy and moist. I dry brine them in the fridge uncover for 18 hrs and used MMD rub. Also did one with Sweet Baby Ray's BBQ sauce. Not to pretty but they were good. Click image for larger version

Name:	image_21975.jpeg
Views:	57
Size:	2.47 MB
ID:	181385
          Last edited by DWCowles; June 16, 2016, 03:14 AM.

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            I'll be right over.

          • bbqoaf
            bbqoaf commented
            Editing a comment
            I cook chicken above 400 for the crispy skin too, I find that's the best way.

          • martybartram
            martybartram commented
            Editing a comment
            Those look great!
        • Ernest
          Founding Member
          • Jul 2014
          • 3511
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          I told y'all that I love DUCK!

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            One day someone is going to yell, &quot;DUCK!!&quot; And everyone will drop down and Ernest will look around and exclaim, &quot;Where? I'm cooking!!&quot;

          • Ernest
            Ernest commented
            Editing a comment
            HAHAHA! When ducks see me...... THEY RUN!
        • CeramicChef
          Former Member
          • Jul 2014
          • 1184
          • OKC, OK

          Quick and healthy!

          Click image for larger version

Name:	IMG_1329.jpg
Views:	91
Size:	1.81 MB
ID:	181520

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Beautiful (as always). I like the plump pig.

          • CeramicChef
            CeramicChef commented
            Editing a comment
            fuzzydaddy - Thanks! I appreciate the feedback. And Pete The Salt Pig likes you too and send his best to you in Florida!
        • Ernest
          Founding Member
          • Jul 2014
          • 3511
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          BEEF! That's what's for dinner

          Comment

          Announcement

          Collapse

          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Meat-Up in Memphis