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

[Baller4Life]

Not for nothing, but Ernest for President! Am I right? I mean, come on, who doesn't want to be Ernest for a day? Or just a member of his family who gets to eat his food? And how many of you log on sometimes just to see what that crazy Texan's got going now? Where did you get these mad skills, man?

yeah ... what he said!

[David Parrish]

Friday Night Steak Night! Last night the Wifey wanted me to cook a NY Strip and a Ribeye so we could cut them in half and compare the two. I said, "Yes Ma'am!" as I always do.

These are both prime steaks from Costco. The strip was brine for couple of days before being frozen. The ribeye was brined for 5 hours the day of the cook after being thawed.



Meat, meet heat! Cooked over Kingsford Competition charcoal and seared in the front.



I flipped every minute, this is what they looked like after the first flip. I think I seared for about 6 minutes then dropped the coals away from the meat and let the steaks warm up to 120 for the strip and 125 for the ribeye. (I prefer strips cooked to a slightly lower temp than ribeyes)




The steaks were lightly coated with butter and a dash of pepper, then plated with brussel sprouts and fingerling potatoes I cooked on the Kamado.




Here's a shot the wife took of her plate.



It was win win. We liked both steaks and couldn't pick one over the other.

[Marauderer]

Dave, they both looked awesome. Cooked on the Hasty Bake??

[David Parrish]

Yep, the Hasty Bake never lets me down.

[Breadhead]

Dave... The Hasty Bake. Hmmm, I learned about it on AR. I've convinced myself that I NEED to own one. My main motivation is that feature of being able to move your coal up and down, toward or away from your meat. They've engineered that option what... 50 years ago? My question is WHY have other grill companies not copied that genius idea?

[David Parrish]

I'm not sure to be honest, but it's an expensive mechanism, so I'm guessing cost is a major consideration. My Hasty Bake is my most versatile cooker.

A little over a year ago I was in the market for a grill and smoker and read ALL of the equipment reviews. I finally figured, "I may as well buy MH's favorites." If you read the Hasty Bake and the Mak 2 Star reviews you'll see that's his most beloved grill and smoker. How could I go wrong?

[fzxdoc]

Great-looking meal, Dave. You've got me hankering for your Friday Nite Steak Nites just to see the photos each week. Congrats on another perfect cook.

Kathryn

[David Parrish]

Kathryn just wait for tonight's pics. I'm cooking ribs on the new PBC. They should be done in an hour or so. I've got a rack of baby backs and a small rack of beef ribs. So far it seems to cook pretty much the same as the old PBC. The lid is giving me trouble making a tight seal though, so I had to pull out my rubber mallet.

[Ernest]

PB is a steak superhero!! Bravo!

[Ernest]

Sous vide stuffed chicken breast. You can see the juiciness.....

[Huskee]

Mighty perfect lookin skin

[Flavorsavor]

I'm putting some hot wings and char sui riblets on the Pit Barrel tomorrow, but tonight was good ol' grilled chicken/eggplant parm on the weber. My wife and I both love it. Cut chicken breast into thin strips, evoo'd and s&p'd, ditto with eggplant, grilled over high heat. Hit the mozzarella with a mini butane for looks at the end. Everything including prep takes an hour start to finish on the and so, so good. Sorry for the unprofessional pics. Hunger breeds impatience.

[Ernest]

Is that a lodge pizza pan?

[Flavorsavor]

Yes sir

[Huskee]

GIMME DAT!

[David Parrish]

Ernest, Flavorsavor... Beautimous!!!

[_John_]

I think I will sleep through the game tomorrow... Started at midnight last night and between 24 pounds of pork shoulder and bad weather it took until noon today to finish. While that was resting I did 2 chickens and reverse seared 6 pounds of burgers.
It seemed like a good idea at the time, but I also committed to tonights cook for the game tomorrow: 12.5 pound packer brisket and an 9 pound butt going on at 2, and while those are resting 2 turkeys. The turkey thing is kind of weird but it is everyone's favorite of mine since Thanksgiving.
I got 3 hours of sleep last night, non-consecutive of course, and weather is supposed to be even worse tonight. I think when I do sleep I will be dreaming of a nice pellet grill.


Edit: Yay my brain was already fried, I swapped todays done time with tomorrow and thought I had to be done at noon tomorrow but my wife straightened me out. Extra 3 hours of sleep!

[Marauderer]

John, you are tough. My son, who was a little Green Man, would give you an Oooo Rahhh!

[Detree]

Cooked up a bunch of these.....some hot, some mild, and a couple of moose as well

[Huskee]

Not much of a bacon fan eh?

Welcome to The Pit! I hope we see you soon at the Introduce Yourself channel.

[Ernest]

Could use more bacon, you missed a spot

[David Parrish]

That's a lot of bacon. I love bacon.

[Marauderer]

I had some left over soft French bread I made into French toast, Polish sausage, and Papaya and I am ready to face the day. And my coffee.

[Ernest]

I'm in the backyard...... Low and slow in the PBC? Yes, like totally!