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

[Medusa]

Not looking to "bust" you Medusa. I just wanted to know where I could find the recipe and didn't want to look like an idiot for not knowing it was an AR recipe if it was. Thanks for posting it.

DEW

Hi Dew,

I meant "busted" in a funny sense, especially since this was an indoor cook with conventional stove and oven!

--Ed

[Medusa]

richinlbrg ,

Looks great! How long was the cook?

[richinlbrg]

Medusa this is a bit embarrassing. I don't remember. I'm going to guess around 6 hrs. Had an early temp spike, but went down to my preferred range, around 215. The 6 hrs is pretty much a total guess, but I think failry close. Didn't start until some of the ice melted, so I'm thinking it was close to mid day. SORRY!

[Medusa]

Thanks!

Sounds about right. I did some beef short ribs ( about 6 ) and they took 5 1/2 hours. So, I think that it would be safe to tell # 1 that the meat will be done around x, provided I start @ y which is around 7-8 hours before x - LOL!

No need to apologize!

[richinlbrg]

Just kind of embarrasing that I don't remember 3 days ago. geesh

[David Parrish]

Cooking log! http://amazingribs.com/tips_and_tech...oking_log.html

[Medusa]

Yes! Don't fire-up without it! Been a life-saver for me. I'll have a whole other set of documents when I calibrate with the Smokenator.

[Ray]

No worries, Rich.! A lot of us have that problem. Lol!

[richinlbrg]

Alzheimers is when you get to meet new people, all over again.

Don't mean to joke about such a terrible disease.

Thanks for the assurance, Ray!

[Ray]

And as long as they're nice people, meeting them again is ok!

[Huskee]

On the menu tonight is 8 chicken thighs, skin-on. 4 have been dry brining in HRR, and 4 with Southern Flavor since noon.

Indirect in the kettle with 1/3 chimney of lit Kingsford & a chunk of ash wood. I'm thinking my cooker's target temp will be about 380. Taking the thighs to about 180.

EDIT: Temp avg 380 as planned, dipped to 300, as high as 400 for a min or three.
Total cook time about 35 min +/-.

Here's the Southern Flavor (with some of my Original Shawsh on the side.)




And here's the HRR:








Avg IT of 180, one hit 187, one was 178. Here's the first slice from a random piece:
Plenty juicy even at higher temps for thighs.
(The pink is on the outer edge, smoke ring not underdone meat.)

[David Parrish]

What do you think of the Southern Flavor now Huskee now that you've had it several times?

[Huskee]

Thanks guys. Never again will we eat baked slimy chicken with slimy rubbery skin!

David Parrish very good. A stark contrast to my rib rub (which the kids prefer) but my wife & I both grabbed the SF ones first. A little goes a long way on thin pieces, but it has a great grilled meat savory peppery flavor. Love it on burgers, it's all I use on them now.

[David Parrish]

It's my favorite on bone in chicken breasts (get it over and under the skin). I actually think it works better on white meat than dark meat. For thighs I've started gravitating towards Memphis Dust as my go to rub. But that's also because after a while you want to try something different and I've been using SF for years.

[Ray]

Ya know, I think that this cook is going to turn out alright....even if it doesn't.



Think I nailed it this time...Top sirloin cap steak, cooked on Weber gasser. Slow cooked at
275 to 290 until IT of 115 (per Huskee guidance), then seared on hot grill until IT of about 135.



I goofed up by not cutting against the grain but it was still pretty tender! I'm thinking about trimming the meat the next time to create a more uniform thickness so the finish IT is even throughout. Never did this cut before.

[David Parrish]

Looks awesome! Cutting against the grain isn't as important on top sirloin as it is a tri-tip. You done good!

[Ray]

Thanks, Pit Boss....another lesson learned!

[Dewesq55]

She's gorgeous! ALMOST too pretty to eat.

[richinlbrg]

You certainly did nail it!! Was it as good as it looks? Nice job. And for the record, the more of those glasses I enjoy, the more I enjoy both the cook and the food!!

[Ray]

Lol...I'm with ya'!

[Ray]

Yeah, Rich, it was delicious! I used the BBBR on a layer of olive oil. (I salted the night before.) Poured a Fuller's ESB and enjoyed the cold air while checking the cook. By the way, this cut of meat was new to me. Saw it in Costco, USDA prime for 6.49/lb. Thought it might be a deal....it turned out to be a tasty treat.

[David Parrish]

Yeah the prime Sirloin at Costco is one of their best kept secrets. Really good stuff.

[Huskee]

I wonder if Sam's has them?

[Ray]

Don't know, Huskee. It's pretty difficult to find cost-effective ,quality beef anymore so when I saw this, I jumped for it.

[David Parrish]

Ground NY Strip Mushroom, Onion and Swiss burgers. Brined/rubbed with Southern Flavor.

[DWCowles]

David Parrish please Fed Ex me one of those sammiches

[Ray]

One for me also!

[David Parrish]

Where'd I put the dry ice? Hmmmm

[Dewesq55]

Pulled Pork (Barrister DEW's Best BBQ Butt - 2nd attempt). This is a 4lb, 5oz piece cut from the 9+ butt I got at BJ's for $1.48/lb. This is the boneless hunk. I salted 5 days ago and then life happened, so it's had a nice dry-brine. Last night before bed I oiled and rubbed with Memphis Dust. Since I can't upload pics any longer, Here is an Evernote share with a pic of it ready to go on at 9 a.m.:

http://www.evernote.com/l/AClyuewt325Hd6LTUuYJZAcdbDCluaaev_k/

I also just added a pic of it 1 hour into the stall at 165ºF

Wood is hickory. Smoker temp is set to 245ºF but seems to be hanging out pretty nicely in the mid-230s. IT at 2 1/2 hours is 124ºF

DEW

[David Parrish]

Lookin good! Can't wait to see the final result!

[Dewesq55]

Here's the link to the final pix:

https://www.evernote.com/shard/s41/sh/72b9ec2d-df6e-4777-a2d3-52e60964071d/6c30a5b9a69ebff909fb2b51c91d140a

[Dewesq55]

This is just to test picture sharing from a host:

https://www.amazon.com/clouddrive/share/BV80JhiGIz5eC2tQge3eLm0CK6GLTIl2hHjlWzjrj-I

[David Parrish]

Friday Night Steak Night! CAB filet.

[Dewesq55]

It's a beautiful thing, David Parrish.

[Ray]

David Parrish Already hungry for more steak after seeing that work of art! Fantastic cook....