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

[Ernest]

I've never had turkey this good, juicy, tender. NEVER! Sous vide at 140 degrees for 4 hours. I was planning on going 2 hours but I got busy. The beauty of sous vide.

[The Burn]

Some CAB Sirloin that I scored for $5.99/lb, reversed seared over the Vortex. This was a good 2" thick and I rushed it a little at the end, so not truly wall-to-wall red

[David Parrish]

Close enough to W to W red for me. Looks like you had a good meal!

[Ray]

Fantastic! I'm ready to pull my chair up to the dinner table!

[Breadhead]

Looks like a good cook. I just bought Choice Ribeye steaks today at Albertsons in Hermosa Beach, Ca for $5.88 per pound. I had him cut me 10 - 2" bone in steaks. I'll freeze some but at this price I figured I better buy some inventory.
https://www.flickr.com/photos/food_p...s/15828191260/ about 40 ounces per steak.

[JeffJ]

My wife and younger son are flying to Florida Saturday morning (I have to stay home :-(
So we are celebrating Valentine's Day Friday night. I am going to build my fire in the center of my Weber Performer and will add 2 peeled and lightly oiled potatoes and will add a little hickory to the fire. I will also be roasting a head of garlic. After about 45 minutes I am going to sear a filet mignon and will then remove the center grate and will drop in the Weber Gourmet wok and will cover the grill and have it heat up. I'll also be cooking the steak via indirect heat at the same time and will continue to cook the potatoes. Once the wok is heated I will toss in some lightly oiled onions, mushrooms, bell peppers and green beans. I will also cook some shrimp on the grate over the edge of the fire and the lid will be replaced and I will stir up the veggies a couple of times. After a few minutes everything will come off and I will mash together the roasted garlic cloves and the potatoes. The steak and potatoes will be topped with a zip sauce and my wife and I will have a nice surf and turf dinner which will be accompanied with a nice bottle of Terrabianca Compaccio, which is a blend of Sangiovese and Cabernet Sauvingon.

[Huskee]

How'd it turn out? That wine sounds great, 2 of my 3 fav types in one bottle.

[David Parrish]

Jeff that sounds awesome. Pics!

[DWCowles]

As the saying goes "It didn't happen if there isn't any pics"

[The Burn]

Chicken in the Vortex tonight. Another great use of this accessory. Chicken on a stand (no can) in the center of the Vortex, which is sitting on the bottom grate of the kettle with a full chimney around it and apple wood chunks. Oiled and rubbed with Simon & Garfunkel and salt. Finished in just under 1 1/2 hours. Dark meat perfectly cooked and white meat still juicy as can be.

[David Parrish]

That's a good looking chicken TB!

[Thom Emery]

Working on high temp brisket and butts this weekend We did chicken last weekend

[Locotech]

Hope to get some of the xxxxhot on the smoker if it warms up a tad...-27C right now.

[Ernest]

Duck!

[Jon Solberg]

BUTTS TOMORROW! Cant wait! With a high of -1°f forecast this is going to be epic! (its going to be to windy to fish)

[richinlbrg]

Jon, do you have a blanket for your smoker? How do you keep your temp up in that cold, and I presume high wind?

[Jon Solberg]

I dont have any issue with the temp but the wind I do. I do have a Harbor freight welding blanket but I don't think I'll need it today. With the wind direction today I have a sheltered area so to speak that breaks the wind. The upside is right now the wind is really light at 13mph and temp of -13°f

As for temp my WSM really likes the cold. I'm actually fighting to keep the temp down. Don't know why that is. It just is. I'm slowly working to bump this down right now:

[richinlbrg]

Some tough weather for cooking! As is tradition for me, it started to snow last night, so I had the Weber kettle out for the Valentine's Day steaks. Liking the grill marks.

[Ray]

Decided to smoke some salmon .... in the cold and wind...nasty out there but thanks to remotes, everything went well. Salmon filet ready for the smoker..
After I hit 140F, off it comes...
Tastes so good!

[Spinaker]

Looks beautiful. Nothing looks prettier coming off a smoker than salmon. Great job man.

[Ray]

Thanks, Spinaker!

[dprice]

Last Meal SLC's today. Had to hit my local spice store to reload, and that's always fun because they have so much good stuff to eat! Got some garlic-infused olive oil to dip some ciabatta bread in, so we're good.

[Huskee]

Lovin' the garlic infused olive oil, I also like one that has Italian seasonings. Dipping fresh crusty bread in that stuff is goooood eats.

[Jon Solberg]

Hey d, long time no see! Hows everything.

Salmon looks awesome Ray


12 hours in on my mini butt smoke, had to wrap em. Didnt want to but c'est la vie

[Jon Solberg]

Well we were hungry and wanted some smoke so I decided to grab one of the 2 lbs butts and slice it. It was at 183° I was going to put it in the FAIL thread but theres still hope for the other half and the sliced one has a okay smoke ring.

[dprice]

Thanks, everything's good. Good to be back.

[Ray]

How were taste and tenderness? It looks delicious!