LMR's with salad and pasta. Clive the dog looking on.
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Show us what you're cooking - 3/6/2016 through 11/7/2020
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Great looking food! I just love the look on Clive's face! Dog's is actually great jedges of bbq, (an' people too.) Listen to yer dog.
'I was in the kitchen, Seamus, that's the dog, was outside...;-)'Last edited by Mr. Bones; September 24, 2016, 08:32 AM.
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My first Sous Vide steak. Seared on the 26" Weber Kettle & Slow n Sear.
I bought 2-2" thick choice Bone-in New York steaks, $5.77 per pound. My intent was to do 1 sous vide and then sear it on the grill today. The then tomorrow I'm going to do it all on the grill.
Today's steak I dry brined overnight in the fridge and then vacuum sealed it at noon and put it in the SV bath tub at 134°. At 6:00pm I took it out of the bath tub and out of the bag. I blotted it dry and painted on some beef love and put it on the direct side of the Warp 10 grill. I turned it with my long handle meat hook every minute. When I got the crust I wanted I pulled it and stuck the Thermapen in it, 135°.😉
Tomorrow I'm going to grill the other 1 reverse sear on the Weber & SnS just to see if there is a noticeable difference.ðŸ¤â€7 Photos
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What I like about sous vide is it takes the guess work out of meal scheduling. I put a 2 inch tenderloin in (132F) water for four hours. If I'm not ready to eat, it sits there until I am. When ready I sear it in a pan or on a grill for a minute a side with thyme and butter, season it, and eat. Perfect foolproof steak.
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Ok... Day 2 and the other steak cooked reverse sear on my large Big Green Egg. No plate setter & 1 grate. The BBQ Dragon is handy.ðŸ‘Â
I dry brined the 2" bone-in New York steak overnight in the fridge. I fired up the BGE and got it to 225° and took the steak out of the fridge and put it on the grate up above the felt line and put in the meat probe from my DigiQ Dx2 and closed the dome. I left the dome down until the meat was at 120° IT.
I removed the meat and flipped my grate upside down to move the meat down to within 2" of the Warp 10 lump. I hit the lump with the BBQ Dragon to get the lump hot, 2 minutes. I put the steak back on and seared it.
The difference between the Sous Vide cooked steak and the reverse seared steak was noticable. The SV steak was more tender even though both were cooked to 135° internal temperature. So... I'm going to SV and grill my steaks... Most of the time from now on.ðŸ˜â€6 Photos
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Baked Mostaccioli. This is a really simple, make-ahead dinner. Tomorrow is car-pool hell for me and we will all be eating at different times. So I put this together tonight. It couldn't be more basic and simple but that's not necessarily a bad thing. The biggest key to making this a good dish is the scratch-made sauce. The second key is under-cooking the pasta so that it isn't mushy after baking for an hour.
Tube noodles
Meat sauce (more on that in a moment)
2 cups store-bought shredded mozzarella mixed in
2 cups store-bought shredded mozzarella on top for the last 10 minutes of the cook uncovered (more on that as well).
The meat sauce is inspired by my Mother-in-law's spaghetti sauce. Tomato juice + tomato paste forms the base. To that powdered spices (garlic, onion, salt, pepper *I add oregano but she doesn't use it*) are added. I dash in a little of my homemade hot sauce and a little bit of sweetener to tame the acidity. My mother-in-law makes meatballs (which I do as well but not for this dish) and she adds thick slices of pepperoni. The meatballs and pepperoni give the sauce a lot of zesty flavor. She then simmers with the lid on for at least 4 hours and props the lid with a wooden spoon - I do the same. It really thickens nicely without being cloying. For this dish I kept the pepperoni - but I purchased a bag of Hormel mini pepperoni (this is a quick and simple weeknight dinner after all). I also used a pound of Bob Evans spicy sausage in lieu of meatballs. This resulted in a flavorful and zesty sauce with good meatiness and thickness.
The under-cooked pasta is immediately immersed into the sauce before clumping can occur. It is mixed with 2 cups of the mozzarella and cooked covered at 350 for 45 minutes. Then it is pulled and the foil cover is removed. The remainder of the 2 cups of mozzarella is added to the top. To that I added some dried parsley and oregano and I grated some fresh parmesano. It cooked uncovered for 10-15 minutes and that is it.
Homemade meat sauce and a little extra love incorporated into the cheese topping make this a delicious make-ahead weeknight dinner that is just as good re-heated as leftovers.
Last edited by JeffJ; March 14, 2016, 11:36 PM.
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Administrator
- May 2014
- 18460
- 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.
-
Administrator
- May 2014
- 18460
- Clare, Michigan area
-
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.
Today I'm smoking a 3lb rack of baby backs on the kettle + SnS. Using apple & grape wood.
Less than desirable weather- low 40s, 45mph wind gusts forecast and off & on rain, sometimes pouring.
After ~8.5hrs
The first 2 hrs I had the temp low, at 200-210. Then went up to 225-230 the rest of the cook.
My brown sugar definitely limited my smoke ring, but it's still there and that's ok by me!
Last edited by Huskee; March 16, 2016, 05:12 PM.
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Nice, very nice Huskee ...
You make great looking buns.👌 I didn't know you knew how to make bread.🤆You Da Man!
I keep about a dozen 6oz Steakhouse Steakburger patties in the freezer all the time. Just for those times when you feel like a good hamburger.😋 I drop it in the SV hot tub for 1 hour @135° and then sear in my cast iron skillet to get a crust on it and melt the cheese. I caramelize the onions while its in the bath tub. The whole process takes about 70 minutes total but only about 10 minutes of actual work.
You're becoming famous for your rib rub too.👠I like what my WK & SnS do to ribs too.
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Great post Jon Solberg ... 👌😆ðŸ‘Â
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Thanks Breadhead ! Dont Tell A-Ron I lifted that back image from him hehehehehe
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Founding Member
- Jul 2014
- 1112
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
Last Meal Ribs last night. St. Louis style ribs, rubbed with MMD then smoked for 6 hours at 225F. Sauce applied at the 5.5 hour mark. Served with white corn, salad and a glass of John Christopher Cellars Starlight red blend from 2008. Dessert was homemade cherry-chocolate-almond non-dairy ice cream.
- Likes 4
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-
Administrator
- May 2014
- 18460
- Clare, Michigan area
-
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.
Lol, thanks for the pic Jon Solberg! I should have you design me a label or two. Here's the logo I made a few years ago for my shirts and for KCBS if I ever compete, which I probably wont.
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I am no designer BUT I did stay at a Holiday Inn express last night.
Which reminds me I still need to do my team swag for:
With A Bullet Barbecue
Standish MI
Huskee
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Huskee ... Here's my pre-mixed rubs I keep on hand all the time.ðŸ‘Â
Big Bad Beef Rub.
Huskee's Rib Rub.
Memphis Dust.
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Club Member
- Jan 2016
- 134
- Gibsonia, PA (suburban Pittsburgh)
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Lang Riley
Suburban Pittsburgh, PA
22.5" Copper Weber Original Kettle Premium (2016)
Slow n Sear
Grill Grates
Drip n Griddle
Camp Chef 24" Smoke Vault.
Cheap Blue Ember 3 burner gas grill.
ET-732
Thermopen
Pittsburgh salad. Romaine, cucumber, carrot, red onion, cherry tomatoes, French fries, mozzarella cheese and reverse seared prime ribeye, cooked medium. No dressing needed but a little ranch or Italian goes well.2 Photos
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Charter Member
- Jul 2014
- 3745
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
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Founding Member
- Jul 2014
- 3214
- 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
Wild goose breast. Dry brined, then rubbed down with garlic powder, onion powder, thyme, sage, and savory. Slow cooked to 145 IT, and then seared to 160 IT. Unbelievable!! My youngest daughter said it was like steak. What better compliment than that??1 Photo
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Jerod Broussard, it was Canadian. My first try with wild goose. I have had domestic before, but the wild is much better.
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Oooooh, dem some big greese.
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