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

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  • mgaretz
    Founding Member
    • Jul 2014
    • 862
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Tri-tip, cooked for 8 hours SV at 128F then torch seared. Served with green beans and salad.

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    Comment


    • mgaretz
      mgaretz commented
      Editing a comment
      I used to season with Montreal Steak Rub before bagging and freezing, and I actually did with this one. Normally they go from the freezer into the bath. But my wife has gone off any seasoning so I thawed this one and rinsed most of it off before rebagging. All it needed was salt when served.
      Last edited by mgaretz; June 30, 2016, 04:29 PM.

    • CeramicChef
      CeramicChef commented
      Editing a comment
      mgaretz - MONEY!

    • Ernest
      Ernest commented
      Editing a comment
      Tri tip king strikes again!
  • RonB
    Club Member
    • Apr 2016
    • 12857
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    That looks really good mgaretz .

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2777
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      Never used mmd on chicken. How was it?

      Comment


      • Juddlight
        Juddlight commented
        Editing a comment
        It was great...made them a lil sweet

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        The Sweet Georgia's Brown Smoked Yard Bird, Parts Or Pulled is great. Time to make it again. Here's the link: http://amazingribs.com/recipes/chick...d_chicken.html

      • Juddlight
        Juddlight commented
        Editing a comment
        Fuzzy it looks just like my thighs did lol...was dry brined n a heavy dusting of the mmd hot n fast til the bigggest breadt read 164...yum πŸ‘
    • rat88
      Banned Former Member
      • Jun 2016
      • 262

      Home grown pork snakes 5# kielbasa 5#cajun
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      Comment


      • rat88
        rat88 commented
        Editing a comment
        I loaded up the grates for the UDS but it looked like rain, so I put them in the Hog smoker. Better air circulation and I didnt have to turn them. Easier to load / unload and makes good cooling racks when they get done. Thinking about buying a few extras!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Yummy!
    • Oso21
      Former Member
      • May 2016
      • 27
      • Texas

      Had the day off...so why not smoke a few things?
      2 Briskets (11# & 13.5# trimmed)
      A 4 bone rack of Beef Shorties (5# untrimmed)
      2 Owens sausage rolls (for breakfast scrambles)
      4# of boudain
      15 Disney style Turkey legs(14.5oz avg.)
      A pot of pintos(Granny's)
      The beef is looking good, Beans are delish and I had to sample the sausage: Mmmm!

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        That looks like a gastronomic delight if I've ever seen one. KUDOS!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        What a lineup!

      • Thunder77
        Thunder77 commented
        Editing a comment
        That's a lot of meat !! Looks great! 😎
    • Oso21
      Former Member
      • May 2016
      • 27
      • Texas

      Thanks Breadhead and CeramicChef.

      Comment

      • kingdarb
        Club Member
        • Nov 2015
        • 152
        • Toronto, Ontario

        I did a tri-tip yesterday. First time I did one. Sous Vided (is vided a verb?) it at 131 for about 10 hours, then seared it a couple inches over the coals on a screeching hot kamado. Seasoned it with cow lick rub before the water cook. All in all it turned out really well. I would do another for sure.



        Comment


        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Oh my that looks delicious. Well done!

        • Oso21
          Oso21 commented
          Editing a comment
          Beautiful looking piece of meat! I need to give this cut a try. Good job!

        • Huskee
          Huskee commented
          Editing a comment
          My autokurrekt always says vided isn't a word. I ignore it, what does it know.... Nice work!
      • RonB
        Club Member
        • Apr 2016
        • 12857
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        More great looking stuff everyone - keep 'em coming.

        Comment

        • Juddlight
          Former Member
          • Jul 2015
          • 184
          • Mid michigan

          Sns Sloppy joes

          Comment


          • Juddlight
            Juddlight commented
            Editing a comment
            I have a pic of the burger alone on there with an apple wood rub and the probe in it but that one wldnt post πŸ˜’....took it to 167 and made the joe sauce, threw back on in dutch oven uncovered stirred occasionally...yum
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1960
          • 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

          Pulled short rib bark bomb, tillamook reserve cheddar, Lillie's Q Smoky sauce and a Portuguese rustic roll.

          Good eats. Heated in foil with beef love, this was the bark bomb I was dreaming of. Pullable, barky, smoky, unctuous.

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Your descriptions rock! And your food & photo ain't half bad either! Well done. I'm adopting the saying...I'm a BFoB (Big Fan of Bark).
        • Ernest
          Founding Member
          • Jul 2014
          • 3255
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          Breaknner!!

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Like always Ernest ... Food Porn!😳
        • CeramicChef
          Former Member
          • Jul 2014
          • 1184
          • OKC, OK

          Decided that breakfast for dinner was in order. I had a couple of uncured ham steaks that were thawed in the refrigerator. So, a little hickory smoke for about 45 minutes, a couple of eggs for maybe 7 minutes, and voila! Breakfast for dinner!

          Click image for larger version

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          Pete The Salt Pig was not amused!

          Thanks for looking, Y'all have a happy and safe 4th of July holiday. Happy Birthday America!

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            The good part of getting old is we can do crazy stuff like having breakfast for dinner and we don't care if the young ones think we're whacky.πŸ˜† Looks like a fine cook to me! I like the egg.πŸ‘

          • CeramicChef
            CeramicChef commented
            Editing a comment
            Breadhead - the older I get the less concerned with propriety I am! I like to think I'm become the eccentric I always claimed to be!
        • Huskee
          Administrator
          • May 2014
          • 15141
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • 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)
            • BBQ Dragon
            • 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 Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: 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, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, 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) for MidMichigan Health, a University of Michigan Health System.

          I'm off cooking duty for a few nights, so here's last night's doings.

          Burgers, front seared (my fav way). The 26" kettle with the SnSXL is the perfect size for searing 8 burgers.

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          And ribs made on the 22" kettle for my lunch tonight. Smoked with hickory & cherry.

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          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Sear first...? What temp do you bake them at to finish them off? Meathead must be frowning.πŸ€”
        • Ernest
          Founding Member
          • Jul 2014
          • 3255
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          Chicken Liver.....

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            What is that, chopped liver? ;-)

            Nice cook. Looks tasty and rich.

          • Breadhead
            Breadhead commented
            Editing a comment
            I was a big fan of liver and onions as a child. My mother told me later in life she cooked that often because liver was cheap back in those days.πŸ˜†

          • Ernest
            Ernest commented
            Editing a comment
            It's still cheap today and I am huge fan of liver.
        • Huskee
          Administrator
          • May 2014
          • 15141
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • 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)
            • BBQ Dragon
            • 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 Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: 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, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, 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) for MidMichigan Health, a University of Michigan Health System.

          Breadhead (My comment was too long for a comment.) Whatever the kettle's at. After searing I close the vents down to the usual low & slow area, but I don't bother checking the grate temp. I spot-check the burgers, add cheese when they're at 153-155, and take them to 155-160max.

          Meathead advocates reverse sear for steaks 1" or over, I don't know too many burgers that are 1" or over, maybe sometimes . Too, no rules. To me, front sear is where it's at with burgers. I don't like them too smoky, just a little, and a quick cook keeps them far juicier IMO.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Huskee ... It's just an opposite method. I see your vision. Even if I don't like were still BBQ buddies.πŸ‘

          • Ernest
            Ernest commented
            Editing a comment
            Sounds like you'd love sous vide burgers finished on the grill.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Seconding the sous vide burger recommendation.

        Announcement

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        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
        Click here for details. (https://amazingribs.com/memphis)
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        Meat-Up in Memphis

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        Genesis II E-335
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