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

[Ernest]

Hotel room cookery.... Oxtail over rice!

[Thunder77]

Caribbean jerk style drumsticks

[Jerod Broussard]

Been a while, nother round tomorrow or tomorrow night...or both.

[JeffJ]

Weeknight dinner. Pork loin cooked on the Smokey Joe with an apple chunk. Roasted red skins and salad. I am very happy with how the pork came out - very tender and juicy with good smoke flavor and good color with a reverse sear.

[JeffJ]

Tourney Day! I Took Friday off work and had a few people over to watch the games. The first round of food was pita chips with a roasted red pepper, sun-dried tomato and chipotle spread (it's consistency is like a slightly grainy mayonaise). With that we had a scratch-made veggie dip with veggies, of course. And most importantly: Buffalo wings! For 3/4 of the wings I used my homemade hot sauce combined with some melted butter. The other 1/4 I used my scratch-made KC sauce.



Next up was chuckie sandwiches and chips/dip. This is where things got interesting. I used my 14.5" WSM for 2 chuckles. One was 4 pounds the other 3.5 pounds. I put the bigger one on the top rack as it's a bit hotter than the bottom rack. My plan was to have the water all evaporate within 1-2 hours and then run pretty hot, in the 250-270 range and wrap if I needed to speed up the end of the cook. After a couple of hours my cooking chamber probe was giving readings that were all over the place (I've been having problems with this probe for a while). So, I pulled this probe and replaced it with the one extra probe I had which was a meat probe. I don't clip the probe to a rack in the WSM, I just push it through the grommet so it is suspended between the 2 racks. Temps quickly spiked to 285 and it took me an hour to bring temps down to 270. The meat powered right through the stall and when it reached 205 I went to pull it. The chuck on the top rack was sweating and when I grabbed it with the tongs not only was it firm but I smudged the rub. It hadn't even developed bark yet and was quite clearly still in the stall! So, I took the meat probe that I was using as a cooking chamber probe and jammed it into the meat. My suspicions were confirmed. I had 1 chuck at 205 and the other at 162. This lead me to (wrongly it turns out) believe that my other meat probe was malfunctioning as well. I got the top chuck up to 175 internal and I decided to go for another peak (the bottom chuck was now at 210). Bark had set and when I peered at the chuck reading 210 it was very clear that it was probably at that temperature. So I pulled both, wrapped and went to cambro for 45 minutes. The 210 chuck was falling apart and it shredded really easily with bear claws. As for the 175 chuck bear claws were useless. I ended up pulling it by hand. Fortunately, the meat was tender enough so that it wasn't chewy. Both chucks had nice bark, they were moist and had the best smoke flavor I've yet achieved with beef. I am going to create a separate thread regarding how differently the 2 chucks cooked. After they were shredded I mixed 3/4 cup of my KC sauce with 3/4 cup of my J-1 sauce (both recipes are posted) and some chopped onions, bell pepper, poblano and mushrooms that I had foil packed with some olive oil and cooked in the oven until softened. Served on toasted ciabatta bread with a little bit of brown mustard these sandwiches wowed my guests (and me).

Here are the 2 chucks when they were slathered and rubbed. I am posting this pic so all can see how similar they were in size.



Here is a pic of the chuck on the top rack when the one just below it was at 205:



Here is the finished product:




Late night we had a Chicago style deep dish pizza. Once the crust was pushed into the pan I added crumbled browned Bob Evans spicy sausage and crumbled pepperoni (I bought a 1 pound chunk and tossed it into the food processor). On top of that I layered sliced mozzarella (sliced is better in this application because it creates a flat surface for the sauce to go on top). The sauce was a big can of crushed tomatoes (that I tossed into a colander). In a small sauce pan I threw in a small can of tomato sauce and I added: salt, pepper, worchestershire, my hot sauce, garlic powder, onion powder and oregano. I mixed the 2 together. This is what it looked like:


All in all it was a fun day that was only slightly marred by Michigan coming up a bit short in their game. But it was a good and entertaining game. They played well.

[josht138]

Jerk chicken on the SnS.

[Jon Solberg]

[josht138]

Best jerk chicken to date! Thanks SnS!

[Download]

First time I've fired up the smoker in a couple of months. Only did a few spare ribs and a couple of small baby backs, but the result was amazing. Nothing quite like the smell of smoking meat in the early autumn evening ^_^

[bbqoaf]

The breakfast game was on point this morning. Toast toppings (bottom to top):

- Avocado
- Pieces of bacon
- Thin sliced tomato
- Poached Eggs
- Pepper
- Chives

[Breadhead]

bbqoaf ...

I too made my poached eggs in a pot of boiling water, creating a whirlpool in the pot. It worked like a champ.

Then I read in the Modernist Cuisine books on Sous Vide cooking that I could produce dozens of poached eggs, with the shell on in 13 minutes. Just crack the egg shell and out comes a PERFECT poached egg.😆

And... You can cook them that way hours before you want to serve them. I had to give that a try.

[josht138]

Pan seared scallops

[Breadhead]

bbqoaf ...

SV cooking makes everything easier. It makes lots of things much better than other methods of cooking. It allows you to plan your serving time much better and reduces stress.

I can't think of a single negative of SV cooking. Plus it is a great combination when finished on your grill.

Dive in... You will be glad you did.😉

[Spinaker]

josht138 I love scallops. Sear on a cast iron pan with some oil. I like to spoon some butter over the top while I am searing them. Such a great meal. Yours look amazing.

[Jimbobaya]

St. Louis Ribs. A variation on last meal ribs