The July 4th spread. Flank steak (I use a Mediterranean marinade for it usually), chicken breast and back ribs for the meat. Deviled eggs, oriental chicken salad, potato salad, Mediterranean pasta salad and fruit salad for the sides. Had 10 people total, including the wife and I, the kids, plus six guests. Nothing survived.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Forgot to mention .... cooked the flank steak and chicken on the Hasty-Bake and the ribs on the WSM. Love having two cookers now.
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ecowper Beautiful. I love deviled eggs! You'll really love it when you have 3 or 4 cookers :-)
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fuzzydaddy deviled eggs are probably my favorite side for a summer meal! I'm trying to convince the wife that I could take one of the yard and make it into an outdoor kitchen and Tiki Bar .....
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Founding Member
- Jul 2014
- 2601
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Left over brisket sandwich. Hunk of brisket point reheated in the HTTM, sliced, put on a toasted garlic roll, topped with some slivered red onion, a drizzle of Barrister DEW's Rum Molasses BBQ Sauce and pepper jack cheese. Popped under the broiler to melt the cheese. It was absolutely delicious:
- Likes 1
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Club Member
- Apr 2016
- 19086
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
From the other day. I was out of sandwich bread, so I decided to do some burger buns while I was at it. This recipe rises so high that I decided to try to force the buns to spread rather than rise. That did not work for two reasons. 1 - I put the buns too close together on the pan, and 2 - the rise was strong enough to raise the half sheet pan with 8 lbs of water on it anyway. So I wound up with very tall slider buns. That's OK because they still taste great and are very tender. I did freeze them two to a pack, but I'm thinking I should have done three. BTW - this bake was in the oven because I don't want smoke on my sandwich bread, and burgers should have enough smoke without adding smoke to the bun.
- Likes 3
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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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.
- Likes 5
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I'll take the pan in the foreground please.
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I'VE seen that pic before! Thanks for posting it to the Adrenaline Barbecue Facebook Page!
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You are welcome David Parrish ...for some reason I had a lot of shares
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Club Member
- Jul 2016
- 3578
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Tomorrow's dinner. 8 lb butt with MMD rub with a couple of chunks of plum, and 1 oak for good measure. The binder clips fixed my air eakage problem. I am still learning the SNS and 225 degrees remains elusive, but I have managed to groove 235 for a good while now. I can live with that for now.
- Likes 2
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RonB ... Nice looking buns. I like their color and adding the sesame seeds makes them sexy.😆
The burger buns you buy at the grocery store are all perfectly round and uniform in size. The is achieved by putting your dough in ring molds.
Freestanding buns, not in a ring mold, will be different sizes and they will expand outwardly not upwardly.
You can make ring molds out of Aluminum foil or you can buy them on Amazon.
Comment
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Club Member
- Jul 2016
- 3578
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
The aroma is nearly as intoxicating as the bourbon I'm sipping while enjoying this pleasant night.
- Likes 2
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My first brisket flat went on the Karubecue about 90 mins ago. Did a full packer last time. Beautiful day, sitting in the shade with hard cider and a book.1 Photo
- Likes 1
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Looks like goodness about to happen! Please show us the money shot on this deal!
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CeramicChef - will do. It has Oakridge BBQ Black Ops rub on it. Going the distance on this one without the hot tub because of the shorter cook time.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Well, I've been doing a lot on the new WSM and I can't have my Hasty-Bake getting lonely. Side note ... We should have a section just for Hasty-Bakes, dang it. Anyhow, cooked a tri-tip last night and going to make lamb mechoui tonight. Here's the tri-tip cook. I took it up to medium to medium-well range cause then my wife will eat it. Still great.
Technique - dry brined with Montreal steak rub for 6 hours. Light one chimney of Kingsford Professional (lights fast, tons of heat). Load 4 small chunks of hickory into the firebox (didn't have any red oak this time) and dump the hot coals on top of the hickory. Let the grill temp come up to about 275 and then put the tri-tip on the indirect side. When the IT is where I want it based on my Thermapen, over to the direct side with the firebox cranked right to the top ... Probe said my grill temp was 845! Sear for about 3 minutes per side, bring it in and slice.
- Likes 1
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My 2nd cook on the Rec Tec RT-680. I used their pellet blend. I also used a 6" Smoke tube with their blend of Hickory... It provided HEAVY smoke for about 2 hours. For a thermometer... an iGrill Mini linked to my iPhone 6. These are Costco Ribs (Baby Backs, pretty sure). Three slabs in the vacuum sealed bag. $22. I make my own rub, and applied liberally, then used the 3-2-1 method (3 hours at 225, 2 hours in the crutch at 225, and the last hour at 230, basted lightly with Sweet Baby Rays (yep... it's my favorite). I've had better ribs, buy only in Memphis at BB Kings... just saying. So... I'm pretty proud of them! They fed me, my wife, daughter, and 4 adult men... but all of us would have eaten more, so next time it's 6 racks!6 Photos
- Likes 3
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Club Member
- Sep 2015
- 8322
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Club Member
- Jul 2016
- 3578
- Elizabethtown, KY
-
Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Aaand the result of my late night sitting by the smoker until I was confident enough with temperature control to go to bed:1 Photo
- Likes 2
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