Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Medusa]

Hi Everyone,

Just joined and am looking forward to being a member on this site. Grilled some marinated BNLS Pork Loin chops last nite for a Thai Pork Noodle Bowl. Might do some Beef Flanken Bone-In Ribs tomorrow. All this done on 13 yr old Weber Silver.

Have the shopping list ready to go for the Weber Kettle - will be installing the Maverick ET 733 soon. Have done Hams, Briskets, various Roasts on the gas, but can't wait to Smok'em

Happy Grillin' & Smokin' to All!

--Ed

[Marauderer]

I got some chicken quarters that I was going to get some Tondoori Masala seasoning but the local Indian grocery scared me off so I will order some on line. I found some Asian rub in the cupboard and will use that. Got to get the RecTec ready and get them on in another hour or so

[The Burn]

Found some prime top sirloin at Costco for not much more than some of their choice in other varieties, so cooked up 2 last night. Here they are ready for a couple hour dry brine. GF and her daughter always split one and one of those gets cooked - EGAD - to medium/medium well.




Then slow cooked the MH way @ 225 (on my gasser) and a reverse sear:



I've got a 13 lb shoulder cooking right now, probably for lunch tomorrow and to freeze.

Then, I FOUND A TRI-TIP in Chadds Ford, Pennsylvania. At a new boutique-ish, somewhat pricey butcher - "The Meat House." A 5-store chain - here, Summit, NJ, Fairfax, VA, Winter Park, FL & Edmond, OK. The tri-tip was $10.99/lb, but it's been sooooo long. So I may Santa Maria-style it tomorrow.

[Jon Solberg]

That looks fantastic TB!

[Huskee]

Sure does, nice!

[Jon Solberg]

Wings and corn on the kettle tonight.

[Marauderer]

So I found some Dean & Deluca Asian rub in the cupboard (a gift from my kids) and salted then applied the rub, in the fridge for three hours and then the RecTec.


Started at 325 for 40 min and finished at 375 for 20 min. The meat had a great texture, moist with some lite flavor. Skin was not very crispy.


Next time I will do it all at 375 and dry brine the chicken for 24 hrs and then with the rub (more rub) for another 24-48. I will coat with oil just before putting on the grill. Maybe I should tine it well before the dry brine and the rub. I am leery of any higher temp. Possibly shift over to the Weber for the last 20 min on direct heat. Anyway my wife and daughter really like this

[David Parrish]

My Mak 2 is rocking the Commando cooks as well. I never even tried the aluminum. It's a little effort to prep/clean either way.

[Marauderer]

Good comment on the cleaning Dave. Look for a new thread

[David Parrish]

Sounds good Barry!

[boftx]

Smith's had pork loins on sale at $2.49/lb so it was pretty much a no-brainer for my wife. She picked up a whole pork loin (a little over 5 lbs) and I'm smoking half of it today and we'll have the other half tomorrow as chops. Started dry brining the whole thing yesterday and cut it in half today just before it went in the COS. I put a very simple rub (garlic powder, cinnamon, Old Bay) on the part I'm doing. My wife will probably bread and bake 'em.

Been keeping the cook temp at about 250 so I expect my usual deep smoke ring and ham texture/flavor.

[Marauderer]

Sounds like you are having to much fun Jim. Enjoy!!

[boftx]

There ain't no such thing as too much fun.

[boftx]

Here are the pics of the final result.

[boftx]

WTH? Pics used to show up at a decent size.

[Huskee]

Attach my friend, attach. http://pitmaster.amazingribs.com/for...e-posting-tips

[The Burn]

While I had the pork shoulder cooking away on my Weber/Smokenator, I threw some albacore tuna steaks on the gas grill for tonight's dinner. Short marinade of lemon juice, olive oil, thyme & garlic. About 7 minutes total to medium rare.



I'll post a series of the pork shoulder in that channel - it was my first on the kettle.

[Huskee]

Oh man that looks so awesome. I really want to do that!

[The Burn]

Thanks. These were actually frozen, from Trader Joe's, that I thawed out in the fridge. I haven't grilled tuna steaks in years and years. Been eating so much beef lately while on Atkins that I have to find other proteins to get into the rotation. And the last chicken I did (thighs two ways - smoked & grilled) had some undercooked parts despite my thermometer, so I'm a bit gun shy there.

Also have some frozen mahi-mahi that may become fish tacos sooner rather than later, so I'll do the same treatment I did on the tilapia last week but write down the recipe.

[David Parrish]

Made some 2" thinck NY Strips Friday night. Half way through the meal DW looks over at me and says "Top 5". That means one of the top 5 steaks she's ever had. I thought they were pretty dang good myself. Cooked reverse sear style. Low and slow happened on the Mak 2 Star and the sear happened on the Hasty Bake over Kingsford competition.

Steaks after 5 hours of salted dry brining:



Here the steaks are sitting at an internal temp of 115F. They have been patted dry then spritzed with oil:




Plated with cream spinach and arubala/portobello salad:




Note the wall to wall red:




There is practically no part of the steak that is not either medium rare or seared. Almost zero "brown band"

[The Burn]

Could you do a some that are more close-up? There are a couple of capillaries I can't see :-)

[Huskee]

Mightily fine there PB. Making me hate my subway sub as usual...

[David Parrish]

Subway subs aren't so bad when avocados are in season

Burn that's as close as I can get. If you want ALL the capillaries I'm gonna need a new camera. Lol

[fzxdoc]

Gosh, Dave, that steak is gorgeous. I bet it was nice and tender too.

I have a comment that I use as well, similar to your DW's "Top Five". I call it a "Major Meat Moment".

Kathryn

[David Parrish]

That steak was exceptional, and I don't say that lightly.

[Timkatt]

I've put my first two racks of ribs onto the PBC, it's dialed into 240, and some jalapenos for some chipotles. One rib has memphis dust, the other has the PBC pork rub. 1:20 down I hope to be finished around 5:30. The ribs were so long that they were touching the fire so I took the bottom three or four off.

[fzxdoc]

Boyohboy can I ever taste those peppers! What a good idea. I bet they're great. Hope the ribs turn out smokey and tasty with a nice clean bite.

Kathryn

[fzxdoc]

For supper I'm eating leftover PBC pulled pork with MH's Lexington Dip sauce while DH gets served oven-baked Dijon salmon with a potato galette. I think I have the better deal.

Kathryn

[David Parrish]

Yes, indeed I think you do!

[Timkatt]

The results. We also did a green pepper, That picked up a lot of spice from the chipotles.
These were the best results I'm had with ribs yet.

[fzxdoc]

Wow, Timkatt, those look really great. You probably didn't have any leftovers!

Kathryn

[Timkatt]

Oh know, plenty. I can't eat a whole rack anymore.

[Marauderer]

I know we just passed a weekend but, For lunch today we had boiled extra large shrimp with Old Bay Seasoning, Cocktail sauce (with lots of fresh horseradish), Iceberg Lettuce salad with crumbled bacon, Gorgonzola crumbles, homemade Buttermilk Ranch dressing and a 2011 Liebfraumilch wine. It was terrible!! m Oh yes, Bacon was the other vegetable for the salad!!

[Huskee]

Lunch at your place is exquisite! [Checks Google maps for route information to GA.]

[David Parrish]

Nice! I wish every lunch had wine. Oh yea, it's that work thing that's the problem. Lol.

[Marauderer]

Don't you just hate it when work gets in the way. I don't have that problem much anymore. In a lot of ways I miss it.