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Moderator
- Nov 2014
- 13163
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
- Likes 11
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Charter Member
- Jun 2015
- 307
- 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.
Smoky Bourbon Chicken from Cook's Country Aug/Sep 2014
This was a success even though it was a first try of this recipe. Wife picked the recipe and halved a large chicken. I cooked it on my WSCGC with top vents 3/4 open, and bottom vents on "indirect", and temp stayed pretty constant at 375-400. Time on the grill was 75 minutes; basting about every 15-20 minutes. Used a full Weber chimney of K Blue but could have used about 3/4. All cooking was indirect with skinside UP, but I did rotate the chicken about halfway through and adjusted location on the grill to make sure "cooler" parts reached desired temps.
The recipe called for slashing the chicken and marinating for at least an hour. The basting sauce was divided between marinade and the basting. The sauce was bourbon (we used Evan Wms black label which is 86 proof), soy sauce (we used low sodium), brown sugar, a shallot, garlic, and pepper. I used apple chips for the smoke. The skewers were helpful when rotating the chicken and when lifting it off.
- Likes 6
Comment
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Yummy yum yum. I'm definitely going to look up this recipe and make it. Good idea about inserting skewers for smoking that halved bird on a grate. I've been spoiled by the hooks in the PBC and appreciate the tip for making manipulating chicken easier in my WSCGC. Thanks, Harry !
Kathryn
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Moderator
- Nov 2014
- 13163
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Just some KBQ'ed jerk wings, with the new Oakridge BBQ "Jah Love" Jerk seasoning. These cooked in 17 mins at 400 F. I used all cherry. The KBQ continues to impress me. I wanted to sear them after I took them out of the KBQ but I didn't have my grate handy so I skipped it. The skin on top was perfect and the skin that was touching the grate was crispy as can be so it didn't really need it. Just a great quick cook.
Last edited by Spinaker; September 12, 2016, 08:38 AM.
- Likes 5
Comment
-
Club Member
- Apr 2016
- 17460
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Stuffed peppers on the Weber tonight. I did change it up a bit though. First, I cooked the peppers and meat naked for a while to get some smoke on them. I then added the sauce and cooked till done. In the past, I have just poured tomato sauce over the meat and peppers, but this time I made a simple marinara sauce and poured that over the dish. I thought the spaghetti would go well with this, and it did.
- Likes 5
Comment
-
Moderator
- Nov 2014
- 13163
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
Moderator
- Jun 2014
- 12087
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
- Likes 3
Comment
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So.....I've been a member of the Pit for a while now and an avid fan of Amazing ribs for a lot longer. I've gleaned information and ideas off both resources religiously. The one sacred cow I would not touch however was my resolute conviction that 3-2-1 was the holy grail of spare rib cooking. I used a combination of Myron Mixon prep and Johnny Trigg wrap for several years with consistent and very tasty results. Last weekend however I stepped out of the box and followed Meathead's "Last meal' procedure to the T. Made the rub to the recipe, followed the temp instructions faithfully and finished with a very thin sauce layer caramelized to perfection..... The result is pictured but...what about the taste? Well I am a convert ...without a doubt ....BEST RIBS EVER Never going back and thank you Meathead!
- Likes 3
Comment
-
Club Member
- Apr 2016
- 17460
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
The wife surprised me with a pair of nice looking filets Monday. I dry brined them then, and cooked them tonight - @ 225* on the Weber + SnS to 130*, and then on an inverted Weber chimney full of hot coals, flipping every 30 sec. I had a problem with flairups, but just moved the steaks off the fire until until it died down, then returned the steaks to the hot coals. We like them around 140* so I took them off just before reaching that temp, (they are never exactly the same, so my wife gets the highest temp steak). Sides were steamed broccoli and baked potatoes - russet and sweet.
- Likes 7
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