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

[mgaretz]

By myself last night so I made a CAB top sirloin steak, cooked SV to 125F then torch-seared. Served with baked potato and butter, salad and a wonderful Opolo 2006 Reserve Zinfandel.

[fzxdoc]

Your own version Home Alone sounds good.

[tbob4]

Getting ready - ribs on for 2 hours. Don't tell Meathead, but I did pre-sear the tri-tips on the Santa Maria before putting them in to smoke. Moving along nice and slow.

[CaptainMike]

If I leave now I could be there by game time! I'll bring wine.

[fuzzydaddy]

Very nice!

[tbob4]

Ended up using three cookers - wings, tri-tip and ribs. Hungry folks to feed. See you all after the game.

[Steve R.]

Wings! Clockwise from top left: Private Selection Thai Chili sauce, Weber KC bbq rub, S & G, and Frank's RedHot wing sauce.
Had a Super Bowl party planned, but one of the younguns came down with the flu. Already had the wings bought, so I went ahead and smoked/grilled them up on the Weber.

[fuzzydaddy]

Your wings look great! Sorry about the one with the flu. Are you going to try and eat them all :-) ?

[bbqoaf]

Wings are amazing, yours look great!

[Steve R.]

Well, he's feeling well enough to chow down, just didn't want to inflict a bunch of guests with those germs. The Thai chili is running away with the popular vote right now and I have to agree.

[mgaretz]

Wife wanted something simple and wanted elbow macaroni, so shrimp, noodles and peas, sauteed in olive oil with just salt and pepper. She was happy.Wife wanted something simple and wanted elbow macaroni, so shrimp, noodles and peas, sauteed in olive oil with just salt and pepper. She was happy.

[josht138]

Ribs and wings a la David Parrish (https://pitmaster.amazingribs.com/fo...ous-vide-style). All cooked with the SnS (wings were cooked SV first though)...







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[Steve R.]

That's about as spectacular as the game I just watched!

[David Parrish]

What'd you think of the wings?

[Elton's BBQ]

Looks really god! And nice photos aswell..

[bbqoaf]

We don't hear enough about beef clods, these things are delicious.

[EdF]

How's the flavor compared to brisket?

[theroc]

Bit of rain tonight, so thought I'd finally try Food Lab's recipe for Beer Cooler Sous Vide with a nice 1.8 lb rib-eye.
Filled the cooler with a couple of gallons of water heated to 140 F. Rubbed the steak with salt and pepper and put
it into a zip-lock freezer bag. Submerged to squeeze out the air.



Cooked for about two hours. Seared in a hot cast iron skillet with a bit of sunflower oil and butter.
Pulled out the steak and threw in a sliced shallot, smashed garlic and a few sprigs of thyme to make
a quick sauce. Sliced the steak and served with broccolini and my wife's freshly made rosemary and
shallot focaccia.

Wow! Perfect medium rare, extremely tender and juicy. Everything everyone is saying is true! My wife
claimed it was the best steak she's ever eaten (that's something after 37 years of cooking for her!).
Can't wait to be able try again and sear it over a wood fire on the Buckaroo grill.

[EdF]

Looks awesome - keep an eye out for the $99 Anova when it's on sale!

[jharner]

Had a turkey in the freezer from the holidays. Decided to try my first spatchcock turkey. Was very pleased and will do them this way going forward. Injected with Tony Chachere's Creole Butter and used Meatheads Simon and Garfunkel rub.

[CaptainMike]

I like how you put your grill in your driveway for the whole neighborhood to salivate over. Cruel man!

[OneEyedJack]

I'm in the process of turning the carcass and drum stick/thigh into turkey soup. Essentially using MH's "gravy" recipe that I will take a step further by sautéing carrots, celery and onions before adding de-fatted, strained broth.

[Mr. Bones]

I like how you put your grill in your driveway for the whole neighborhood to salivate over. Cruel man!

I had five cookers goin' in th' driveway, Super Sunday! Neighbors, dogs, cats, birds, an my local GHO 'jus' happened by'... ;-)
Guess I'm cruel, too...

[josht138]

David Parrish I thought they were pretty good for grilled wings. It's tough to match fried wings, but you can't beat the ease of Sous and Sear, especially when you've got ribs cooking too. I just used frank's, balsamic, and butter for the sauce and it was good but it made the wings soggy. I left some wings unsauced and they were good. Had a little crisp to them.

[Brewmaster]

We had artichoke dip per Weber, smoked on the grill, blackened chicken wings, reverse seared tri tip marinated in a whisky sauce, smoked garlic roasted red potatoes. Go Pats

[DWCowles]

Smoked some bacon wrap meatballs for the first time on Super Bowl Sunday that turn out to be a big hit...

[OneEyedJack]

Stolen!

[OneEyedJack]

Gotta know if the meatballs were raw or pre-cooked before the bacon wrap and smoke?

[DWCowles]

pre-cooked

[OneEyedJack]

Prepared "Wings of Death" for a Super Bowl snack. I got the recipe (follows) from a now defunct website that was pretty cool - Three Guys With Nothing Better To Do. These guys were in the San Diego area and posted all kinds of neat things like cooking whole hogs. If you like spicy, you'll love these!

Here's what they look like after being sauced:


Recipe: Wings of Death

Marinade, for about 3 - 4 hours, whole wings in equal parts Tabasco and soy sauce, plus some olive oil. Grill for about 30 to 45 minutes until the drumettes and wings can easily be pulled apart.

Sauce:

4 TBS butter
3 TBS honey
10 TBS Tabasco or hot sauce
3 jalapeno peppers minced
2 TBS spicy mustard
2 TBS tomato paste
1 tsp soy sauce

Heat sauce until bubbling - should be fairly thick. Toss cooked wings with sauce and serve.

Notes:
1. I removed and discarded the wings tips. Tips could be used for stock.
2. For 1 dozen wings (about 2 pounds) I used 10 oz. Tabasco, 10 oz. soy sauce and 2 oz. olive oil for marinade in a gallon Zip Lock bag.
3. Cooked on Weber with SnS two zone set up with all vents open - no water
4. Used 3/4 chimney of pre-lit KBB with about a golf ball size of cherry wood for smoke
5. Beer is an obvious beverage choice, however you will be surprised how well a dry, sparkling wine cuts the heat
6. Don't rub your eyes or take a leak without first thoroughly washing your hands

[EdF]

Those Three Guys put together what I consider the definitive guide to smoking fish. It's still there: https://docs.google.com/viewer?docex...%20Process.pdf

Maybe a different three guys?

[Spinaker]

Gorgeous!!!

[bbqoaf]

EdF
1. About 80% of the clod produced nice sliced beef similar to brisket flat with less of a crumbly texture. It was more like conventional roast beef, just taken to 203 rather than cooked to medium rare. Still nice and flavourful and not too dry. Makes great sandwiches for sure. I think next time I'd slice this part in half to get a higher bark/smoke flavour to meat ratio as some of the interior slices were so wide that you missed bark altogether.

2. The 20% or so of the roast that is chuck comes out somewhere between a pulled chuck roast and brisket point. Nice and crumbly but still sliceable, it was outstanding.

Overal, I'd say I prefer brisket point to the clod chuck and sliced clod to sliced flat, although they are both delicious for sure.

The other advantage is cost. There was some fat to trim on the clod, but not nearly as much as with a brisket so I think edible meat/$ is significantly higher for a clod.

[EdF]

Very nice bbqoaf . Thanks!