Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Show Us What You're Cooking! (SUWYC) - Volume 40, Winter 2025/2026
Time to say goodbye to fall, for those of us in the northern hemisphere. Winter is here, we have to accept it. Keep on cooking, and keep those fires, ovens, SV pots, etc, HOT!
So, SHOW US WHAT YOU'RE COOKING! Welcome to the new SUWYC topic, Volume 40 - WINTER 2025/2026!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Picked up some hanger steak…. Lordy, I love this cut! Also did duck fat taters and just added the Brussels because I was lazy and didn’t want another dirty pan. I decided I wanted bleu cheese butter (from the freezer) at the last minute, so used the micro plane and shaved it at the end. Melted fast!
John "JR"
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 TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** 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
Started this cook earlier this week.. standard AR recipe except I did a stupid... forgot to crush up seeds before combining the rub so I threw it in the coffee grinder but didnt get 100% of the seeds.
First time wrapping with this recipe and Im glad I did. This point went 10 hours even wrapping at 160 and bumping up to 275 and then 300. Even stranger there was no carry over, I pulled at 201ish thinking it would rise to 203. Nope instantly plummeted to 180. Whatever, still fine eats. After Christmas Im just gonna brine up a whole brisket and make masses of strami!
Got told today that of all the great things I've brought into work that this is on a different level... obviously I think I can put out a much better product but I'm not so hard headed that I won't accept that as a great compliment
It’s something here, not sure if you want to call it fall still or winter yet, but it’s wet for sure! I made chicken cutlets following Blackstone Betty’s recipe and some bacon fried rice.
ecowper hope you didn’t get too soggy up there and no snow. We had lots of trees down around our area but luckily never lost our power during the storms.
ItsAllGoneToTheDogs it’s my favorite way to make fried rice, bacon and bacon fat give it great flavor!
tamidw we live “up the hill” about 200 feet higher than the Cedar River, which is what runs through the “maple valley”. As I told my friend who lives out in the Gresham and Sandy area (actually in Boring, OR), our property got squishy but it never got splashy :-)
Bokkeumbap (볶음밥) is Korean stir-fried rice, where ingredients are cooked together with day-old rice, making a unified, often savory dish (like kimchi bokkeumbap), while Bibimbap (비빔밥) means "mixed rice," served as separate, fresh toppings (veggies, meat, egg) arranged over hot rice in a bowl (often stone), meant to be mixed by the diner for a fresh, vibrant contrast of textures and flavors. Think fried and unified vs. layered and mixed.
John "JR"
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 TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** 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
Ribeye Cap Steak grilled reverse sear on Weber Kettle with a Slow ‘n Sear. Kosher salt on steak 5 hours before cook and then Montreal Steak seasoning just before placing on grill. 12 lit coals put in the end of Slow‘n Sear next to half chimney of unlit coals. Top and bottom vents half open. Put steak on cool side and the piece of sacrificial fat that you see next to the raw steak on the plate was set over the top of the lit coals. This helps enhance the “grill” flavor. Cooked until the Thermworks RFX wireless probe read 115 degrees. Then moved over to sear on top of the lit coals turning about every thirty seconds until reaching 125 degrees internal temperature using a Thermopen instant read thermometer. Served with baked Yam and Potato, side salad and a very nice K Vintners Royal City Washington Syrah. Exquisite!!!
Smokenoob, there were coals still unlit in the Slow ‘n Sear, so yes, I did stir them up to get them going. I also have a small section of “Grill Grates” that I lay on top of the grate over my lit coals when I am ready to start searing. It helps prevent flare ups. I live in Minnesota and it was 15 degrees, but outside temperature doesn’t affect my cooks hardly at all with the Weber Kettle. It’s the wind that has more of an effect so it’s important to shield yourself from the wind, even in summer.
Hebrew National beef dog smothered in Varsity Chili topped with Gulden’s spicy brown mustard and triple cheddar.
Varsity is a famous restaurant in the Atlanta area. Was given this can as a Christmas gift from a friend.
Over the weekend I roasted in the pellet grill bone in hotel style turkey breast. Along with the turkey, brussel sprouts were roasted in cast iron with olive oil and SPG.
Tried a new method of smoked chuck roast. Makes plenty of Au jus for dipping. Very pleased with results. 8 hour cook.
2.5 LB choice chuck roast.
Preheat to 225.
Season chuck roast and let rest 1 hour.
Smoke the roast 3 hours.
Add 3 cups beef broth, 5 table spoons beef tallow and onions to al disposable pan.
Set chuck roast in broth, raise temperature to 250 cooking another 2.5 to3 hours or to 160 IT.
Cover with foil. and cook another 2 -3 hours or until you reach 200 IT.
Slice or shred.
It so happens that I have a 1.64# chuck roast that I am going to smoke today so thanks for the very timely info. I dry brined it on Thursday over night and seasoned it on Friday. Used Meathead's Big Bad Beef Rub. Since it is a smaller piece of protein than most chuckie's I don't have a feel for how long it'll take, but will let you know.
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