Cooking up a few racks for friends, using some of Heath Riles rubs on a commercial cooker from BQ Grills in Elm City NC
Attached Files
-
I checked out for a few days, and now there are eleven pages of SUWYC I have to catch up on. You guys must be hungry! Well, I'll just have to add on until I can catch up.
Gyudon- The original onion burger
- Onions, strip beef sliced thin, homemade dashi, mirin and soy sauce-
Served with a poached egg, a light cabbage slaw, mushrooms and stir fried green beans over jasmine rice.Comment
-
Salmon Picatta (from ATK) Rice Medley, Broccoli, Toast, and Salad. I just saw this last week and thought I'd give it a try.
Comment
-
Last Lenten Friday dish. Shrimp and grits. No dairy, no oil, no meat, no alcohol.Attached FilesComment
-
-
Venison steaks and asparagus
On my Traeger
Comment
-
It is a little embarrassing looking at the price and shopping without making a price comparison.
Panhead John ,Thank you for asking,
-
Just some quick BBQ chicken thighs on the Weber gasser
Comment
-
Good evening. Strip steak along with a grilled baked potato. Cooked on the Kettle. Mesquite for smoke on the potato which was a 90 minute cook. Steak hot and fast to 128.
Comment
-
Wild Fork Prime picanha, about 2lb/900g, reverse seared. Dry brined it overnight, hit it with my suave and debonair Secret Santa's gifted Cowboy Crust, on the SnS kettle with B&B and some mesquite at 225F/107C until the IT got to 130F/54C (about 90 minutes), then pulled it off and let it rest on the counter for half an hour or so until IT drifted down to the low 120sF/50ishC. Then seared it over raging KBB, sliced and served with asparagus and some Rancho Gordo ayocote negro beans and a simple salad that my lovely bride threw together.
I like big beans, and I cannot lie.
Paired with a Courtney Benham 2020 Napa Valley cabernet. Absolutely spectacular, tender, juicy, huge beefy flavor. It's amazing how distinctive the picanha flavor is, apart from everything else (like tri tip is). Melt in mouth tenderness and the smoky note from the B&B and mesquite was so tasty. Very happy campers tonight.Comment
-
A little Post St. Paddy's Corned Beef and Cabbage done in the Slow Cooker. It was a store bought Point Cut...I always buy the Corned Beef after St. Patrick's Day because it is more than half off, but just as delicious.
Comment
-
I used some leftover pulled pork to try pulled pork stuffed peppers tonight. I used some BBQ sauce when making the rice and added more to my mixture, but it could have used even more sauce -- everything dried out in the cooking process.
Comment
-
It’s been a long time since I’ve done a low and slow cook on the SNS Kettle. Since I had the Bronco for a few years, I used that for all my longer cooks. I haven’t done any ribs for quite a while, so I threw on a slab of baby backs today. Applied my rub a few hours ahead of time, used B & B charcoal briquettes and a few hickory chunks in the SnS insert. I’m really impressed with how this combination does with low and slow, and the SNS kettle is really good at holding steady temps. I only had enough charcoal to fill the SnS about 3/4 full and still had about 20% of unlit coals left after a 5 hour cook. After putting the ribs on and letting it settle into a 240* or so temp range, I only had to make a few minor vent adjustments during the whole cook. It stayed at around 235*-250* for the majority of the cook without doing anything.
Anyway, the baby backs turned out great, just the right tenderness, not fall off the bone. Sauced with some Stubbs Sweet Heat and a side of loaded baked tater…..
Last edited by Panhead John; March 30, 2024, 08:00 PM.Comment
-
As my I’m making some cinnamon rolls for tomorrow, my wife and I both said we were ok on just eating whatever for dinner, as we both went out for lunch (I had Don Choches Tacos
). And then about 15 minutes later she sees a stir fry post on instagram and……I was woking it up about 15 minutes after that! A great veggie stir fry with vermicelli noodles! And a gluten free cinnamon roll for dessert!
Last edited by barelfly; March 30, 2024, 08:06 PM.Comment
-
Got a 10 pound bag of 9 chicken leg quarters from Wally for $6.72. Trimmed the backs and excess fat off leaving about 7.75 pounds cleaned up legs. These are quite large legs averaging almost a pound each. Rubbed last night and cooked PBC today, pulled a little over 165º on the lowest of three thermometer probes.
Enough chatter, here's a few pics . . . . Rubbed last night, hooked today, PBCing, done . . .
We each had one for dinner today, and the others in packaged for fridge / freezer for my dinners the 4 nights a week I'm on my own.
fzxdoc if you want to add chicken leg quarters to your extensive sticky on PBC times and temperatures, below is the page from my smoking records the gives the PBC temperature and lowest probe temperature for the 1:10 that this cook took.
Comment
-
Thank you, @johnnec00 , for the information. Unfortunately, I can no longer make additions or corrections to that first sticky post in the PBC topic due to some software glitch that raywjohnson was not able to figure out when I asked him about it a couple of years ago. So that post is frozen in cybertime!
Just post your times/temps for this cook on that topic anyway. It will be a great help to a lot of people, I'm sure.
Kathryn
-
Comment