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Show us what you're cooking - 3/6/2016 through 11/7/2020
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Charter Member
- Aug 2014
- 2285
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Club Member
- Jun 2016
- 2485
- Beautiful Downtown Berwyn, IL
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Grill: SNS Charcoal Kettle/ Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Reddit: LeCheffre
Forgot to take pictures of the tacos, but these are onions, charred on the grill, then "pickled" in 50-50 orange-lime juice + salt, to go with my left over pulled pork, a pineapple-habanero hot sauce, some cheddar and some sour cream to make tacos.
Kinda like dummy cochinita pibil. I think I'm gonna do pibil with JKLA's recipe next month.1 Photo
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Interesting flavor on their own. Fantastic on the pork. Honestly, if it didn't have the hot sauce, it wouldn't need the crema, and likely not the cheese.
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The hot sauce came from a bottle. Bravado Spice Company. I think it came with a box of stuff from a club, being the one thing in the box I didn't really want to own. Not bad, but really aggressively hot, in a way that is like tabasco on steroids.
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Charter Member
- Jun 2015
- 306
- Wash DC & environs
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Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Weber's "Smoked" Big Beef Back Ribs (pp. 84-5). My first ever attempt at beef ribs although I've eaten them in pro shops. I think my butcher's help - dry-aged side of prime that she usually uses for catering - made the difference. I used the recipe dry rub and the recipe plum-based glaze. Used FOGO charcoal and Clint Cantwell's, "Stack a couple layers about halfway around where the coal grate meets the kettle". I had no hickory chunks but did have two pounds on nonmoldy hickory chips so I sprinkled them liberally on the charcoal. Four hours of cooking at 220-250F (per TW 362B) yielded this:
Last edited by Harry; June 24, 2016, 01:44 PM. Reason: EDIT - the drink is a 2:1 Whistle Pig straight rye (100 proof) & Dolins sweet vermouth with lots of salt-free Angostura - got to be healthy, you know - hence, the salt-free..
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Charter Member
- Aug 2014
- 2285
- Forest Park Il
-
Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Sausage(Saasage)-Peppers-Potatoes....A Chicago ting.....Italian "Saasage" is homemade at a local grocery called "Ed's Way" Owned by Ed. I buy most of my meat there and bring it to the country house. The sausage, peppers and potatoes were initially grilled on the Weber 22 and then brought together with chicken stock...Potatoes being the thickening agent. Arugula picked from the garden with strawberries, gorgonzola and homemade caesar dressing. I am officially on vacation for 10 days
Last edited by troymeister; June 24, 2016, 03:08 PM.
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I ordered my SnS yesterday and got it today, can't ask for better service than that David Parrish
Didn't get to cook anything low and slow but did put out some fantastic pork tenderloins and potatoes
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Your tenderloins look amazing and nice surface browning. Thanks for the photos! My 22" kettle is also copper - nice color choice!
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Glad to hear Voltron15! Nice first cook!
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Club Member
- Apr 2016
- 477
- Crozet, VA
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Gear
- Komodo Kamado 23" Ultimate
- Komodo Kamado 32" Big Bad
- Medium Konro
Apple Bombs with Maple Creme Fraiche. Wedge of Granny Smith apple rolled in Dizzy Pig Pineapple Head, then wrapped in bacon and dusted with more Pineapple Head. Cooked indirect for about thirty minutes, then direct for 5 or so until bacon crisps. The maple creme fraiche is the perfect accompaniment. Great dessert. Credit for A-Bombs goes to another poster on another forum.
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Club Member
- Jun 2016
- 2485
- Beautiful Downtown Berwyn, IL
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Grill: SNS Charcoal Kettle/ Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Reddit: LeCheffre
Butterflied stuffed flank, with Genoa salami, fontina, parmigiana, breadcrumbs, herbs and alliums. Tasty, but has me thinking of better ways to get the flavor without the mess.
I didn't take a picture of the tied, rolled log. I made a mistake, in that the first tie should have been at .75" rather than 1.5". I made a second error in going from left to right, rather than both ends to the middle. The lack of offset is why they are different heights. I think going ends to middle would have kept more filling in.
If I were to do this again, I think I would not make a stuffing, so much as layer sliced salami, provolone, micro planed parm, and the. A seasoned breadcrumb. That would likely allow a tighter roll. But you'd lose the big gobs of fontina which really made this.
Kenji Alt Lopez technique, which I find produces good results but can be a bit finicky. I find I like more forgiving techniques. Ain't nothing but an ADHD thing.5 Photos
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Club Member
- Nov 2014
- 5104
- Summerfield FL, NE of The Villages
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Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Grilled tomatoes and zucchini on my BGE on the flat side of my Grill Grates. A light coating of olive oil and a light sprinkle of kosher salt, pepper, and garlic powder.
Grill grates were on top of my cooking grate, and no indirect piece. I put these on when the Grill Grates were about 300 and they topped out at about 600 in the 8 minute cook. I had the lid open during the 8 minutes and knew that the lump would crank up fast. Worked out very well.
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And that, my friends, is the kind of stuff you can do when you know your equipment and have a bunch of experience!!
Looks GREAT, fuzzydaddy !!
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Bone in turkey breast for the week while I do a pastrami. Haven't done Turkey in a while, I forgot how good it is.1 Photo
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