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

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  • troymeister
    Charter Member
    • Aug 2014
    • 1571
    • 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.

    Thursday night after work Q on the SnSClick image for larger version

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    Comment

  • Pobeque
    Club Member
    • Jun 2016
    • 88
    • Long Island, NY

    Prosciutto wrapped striped bass on my 22.5 mastertouch

    Comment


    • bbqoaf
      bbqoaf commented
      Editing a comment
      Looks awesome.

    • martybartram
      martybartram commented
      Editing a comment
      wowsers
  • Potkettleblack
    Club Member
    • Jun 2016
    • 2058
    • Beautiful Downtown Berwyn
    • Grill: 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)
      Disqus: Le Chef - (something something something) - it changes

    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.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      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.

    • Breadhead
      Breadhead commented
      Editing a comment
      Nice combination of flavors.πŸ‘Œ How many habanero's did you use? Did you devain them?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      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.
  • Harry
    Charter Member
    • Jun 2015
    • 284
    • Wash DC & environs
    • 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:

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    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..

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Nice ribs. I should not have looked at these after dinner.
  • troymeister
    Charter Member
    • Aug 2014
    • 1571
    • 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




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    Last edited by troymeister; June 24, 2016, 03:08 PM.

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Enjoy your vacation and eat well. It looks like the eating well part is covered!
  • Ernest
    Founding Member
    • Jul 2014
    • 3508
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Faux pasta, that's raw zucchini salted and placed in a strainer to get rid of water. Then tossed in avocado oil, garlic and anchovies sauce.

    Comment

    • Voltron15
      Former Member
      • Jul 2014
      • 54
      • Pittsburgh, PA

      I ordered my SnS yesterday and got it today, can't ask for better service than that Pit Boss
      Didn't get to cook anything low and slow but did put out some fantastic pork tenderloins and potatoes
      Attached Files

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Your tenderloins look amazing and nice surface browning. Thanks for the photos! My 22" kettle is also copper - nice color choice!

      • David Parrish
        David Parrish commented
        Editing a comment
        Glad to hear Voltron15! Nice first cook!

      • Harry
        Harry commented
        Editing a comment
        As fuzz said, the tenderloin looks perfectly cooked. Nice.

        Uh, I wonder if I have one in the freezer . . .
    • KiloVolt89
      Club Member
      • Feb 2016
      • 54
      • Suburbia, Illinois
      • -Even Embers 6-Burner Gas & Charcoal Grill
        -Smart Gear G Wireless Digital Thermometer
        -Tito's Vodka & Blue Moon

      Just a quick Strip steak and porkchop from the other day! Fast, easy, tasty.
      Attached Files

      Comment


      • bbqoaf
        bbqoaf commented
        Editing a comment
        Hahaha, nice, that's exactly what's on my menu tonight, cow and pig chops.
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • 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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      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        That does not look good...it looks awesome! I picked the wrong time to loose a few bbq pounds, well some of it is ice cream pounds.

      • Pequod
        Pequod commented
        Editing a comment
        Apples! Counts as a fruit serving!
    • Potkettleblack
      Club Member
      • Jun 2016
      • 2058
      • Beautiful Downtown Berwyn
      • Grill: 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)
        Disqus: Le Chef - (something something something) - it changes

      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.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Good knife work my friend.πŸ‘

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I messed up the seam a bit. But I love my boning knife.

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Yummy! Well done.
    • SoonerBQuer
      Former Member
      • Apr 2016
      • 50
      • Houston

      A recent steak cookthat I forgot to post. Father's day grass feed NY strips.
      Attached Files
      Last edited by SoonerBQuer; June 26, 2016, 04:49 AM.

      Comment


      • JeffJ
        JeffJ commented
        Editing a comment
        That is a beautiful medium/medium rare.

      • SoonerBQuer
        SoonerBQuer commented
        Editing a comment
        Thanks, was slightly rareish but that's what the wife and I like it that way .
    • SoonerBQuer
      Former Member
      • Apr 2016
      • 50
      • Houston

      Another cook yesterday with two chuckies and some beef finger ribs. One chuckie was kobe, yum! Sorry the chuckies were so good we forgot pictures before it was all gone, lol
      Attached Files

      Comment

    • 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.

      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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      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        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 !!

      • Breadhead
        Breadhead commented
        Editing a comment
        Schu-eet.πŸ‘

      • JeffJ
        JeffJ commented
        Editing a comment
        Grilled veggies rock!
    • bbqoaf
      Former Member
      • Jul 2014
      • 751
      • Calgary, Alberta, Canada

      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.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        That's a beautiful piece of turkey and a nice picture too.πŸ‘

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        ^ +1 to what Breadhead said!!!

      • David Parrish
        David Parrish commented
        Editing a comment
        Yes, nice cook and nice pic!
    • Ernest
      Founding Member
      • Jul 2014
      • 3508
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      Heeeee haaaaaw!!

      Comment


      • RonB
        RonB commented
        Editing a comment
        That's one great looking hunk o' meat!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        I'm wiling to take any leftovers, but I doubt there were.

      • Ernest
        Ernest commented
        Editing a comment
        fuzzydaddy steak leftovers huh? LOL

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    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!
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