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

[David Parrish]

Beautiful!

[Huskee]

Tonight is reverse-seared turkey burgers, with pecan wood. Maybe oak, I'll let the wife decide. Toasted kaiser rolls, and natural (non-smoked) provolone cheese. Sliced avocado and tomato. My wife isn't even back with the groceries yet and I'm drooling.....

[Marauderer]

Tonight is reverse-seared turkey burgers, with pecan wood. Maybe oak, I'll let the wife decide. Toasted kaiser rolls, and natural (non-smoked) provolone cheese. Sliced avocado and tomato. My wife isn't even back with the groceries yet and I'm drooling.....

Wow, we are having Turkey Burgers tonight also. A lazy night so they will be pan grilled on the stove with pan toasted large sesame hamburger rolls from Costco, homemade mustard, pickles, onions, tomato, and lettuce. A few Cape Cod potato chips and possibly a glass of wine. Huskee, I think we went to different schools together. I will see you at the table. (pics to follow)

[Steve Navarre]

Taking advantage of what might be the last shorts weather day here in the Mile High City...it's a nice 70 degrees on the back deck right now. Nothing fancy, doing some chicken leg quarters on the Pit Barrel Cooker. I found these bad boys at one of our local Asian grocers...they looked really good! Olive oiled, custom spice rub, cherry wood smoke. Sante Fe Brewing Oktoberfest. mmmmmm

[Huskee]

Have fun Steve, enjoy. I'm not even wearing shorts INSIDE right now! I think it's 28 outside. And dark.

[Steve Navarre]

Thanks, man. I was watching the Michigan game and heard it snowed last night. Bleck. I feel your pain. ;-) (I'm a former Midwesterner. Grew up in Bowling Green, OH. Mom's family is from the U.P. I spent a lot of time in Michigan back in the day)

[Ernest]

Cherry does wonders to birds.

[Ernest]

A lot going on today.....

[Huskee]

I'll say.... I really wish I was your neighbor!

[Steve Navarre]

Look at all that goodness!

[milobeto]

I just cut into my first Brisket. It looks and tastes amazing but it's a little well done. What is the ideal target temp.? Do you always wrap it in foil at the end, I did not? Do you take the temp from the flat or the point?

I cooked it at about 250 degrees over a water bath for 9 hours in a propane smoker using pecan wood. Pictures below.

[Huskee]

I just cut into my first Brisket. It looks and tastes amazing but it's a little well done. What is the ideal target temp.? Do you always wrap it in foil at the end, I did not?

I cooked it at about 250 degrees over a water bath for 9 hours in a propane smoker using pecan wood. Pictures below.

Usually 200-205 is all you want to go with brisket. Did you mean 205, or did you really mean 250? Then once it hits that temp, wrap it in foil or butcher paper (if you haven't already) and let it sit wrapped in towels in a cooler (we call that a faux cambro, pronoucned foe, meaning fake). 250 is quite high! Check out Meathead's brisket article and follow it next time! You will be amazed!

[David Parrish]

I'm pretty sure he meant his Pit Temp was 250. Not meat temp

[milobeto]

250 is the temp of my smoker. I took the temp on the point side and when it hit 200 I took it off. But I didn't wrap in foil or butcher paper. Do you take the temp on the point or the flat?

[Marauderer]

Wow, I can't compete with those other pics of great "Q" but we had Turkey Burgers of the little pellet grill (GMG DC wifi)
ingredients ready to go.

Used the little Davy Crockett at 500*F

Started it and controlled it from inside using the WiFi

Used direct heat (really semi direct heat) with the hoiles open in the drip pan. 2.5 min/side

The wifes sanwich and chips

My semi Dagwood Samich!! It was great, juicy, and did I tell you I had my own home made mustard on it. It was terrible and...... I didn't get any on me!


We have these a couple times a month.

[Huskee]

That's a tasty looking sammich there! Turkey burgers are highly underrated, and quite the delicacy if not overcooked. We are huge fans in my house!

[Ernest]

Tease.....

[Steve Navarre]

It all looks great guys!

Finished PBC leg quarters. Took about 2 hours. Served with asparagus, seasoned rice noodles, spring and eggs rolls, various mustards and sauces.

[Ernest]

Those legs! Look great!
How do you cook chicken for 2 hours? I can't go past 1 hour 15 minutes.

[David Parrish]

Steve definitely has skills.

[Steve Navarre]

Thanks! How do I do it? Not sure. That said, this is my usual experience cooking chicken on the Pit Barrel Cooker as far as timing goes , i.e., two hours +/-. cooked until the internal temp reaches 165. I'd say as an average, the internal PBC temp during the cook averages about 250-260 degrees...sometimes a bit higher or lower.

[Ernest]

That explains a lot. I cook at minimum of 315 for chicken. Is the skin crisped at the that temp?

[David Parrish]

So I bought a 2.76 lb High Angus Porterhouse last night. Applied kosher salt to it when I got home. Let her brine for 20 hours then cooked her up tonight solely on the Hasty Bake. That's right. I did the low and slow portion as well as the sear in the rear portion all on the Hasty Bake. Typically I do the low and slow in my Mak 2 then sear in the Hasty Bake, but wanted to add a level of difficulty tonight. Anyway, here are pics of the progress:

Here's a pic fresh from butcher:




This is after 20 hours of salted dry brine:





Here is the stear after cooked low and slow for an hour to 105F:





Here is the grill ready to sear:




Here is the steak on the grill for the sear and after a flip:



Steak plated with brussel sprouts and cannellini beans:




Here's a pic showing the wall to wall red. The steak to me looks pink in this pic, but it was actually red. It was in low 120s when served. I blame the notso ideal lighting.




It was awesome. Nice and tender on the inside with a seared buttery peppery crunch on the outside. This is how to do BIG steak!

[Huskee]

Bravo! I'm glad you choose fire this time for the whole cook. You use any wood?