UPDATE - Alright folks what's on tap (for cookin and imbibing) for tonight, this weekend, or this upcoming holiday? Tell us what you'll be making now, then come back after the cook with bragging pics. Then, if you have time, post all the details of your cook in the Recipes channel.
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Show Us What You're Cooking - 7/16/2014 through 3/13/2015
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Founding Member
- Jul 2014
- 42
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Donald Price
Texas Pit Crafters PM 100S JR
Cookshack Smokette
Maverick ET-732 Dual Thermometer
Thermoworks Thermapen
I'm probably inside (it's hot in Baton Rouge, and I did ribs last weekend!), doing chicken with preserved lemons, since I preserved a couple of jars of lemons a couple of months ago.
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Club Member
- Jul 2014
- 79
- Nevada, TX
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Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
I just purchased Grill Grates for my gas grill. I'm going to experiment with grills up and grills upside down.
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You are going to love the grill grates. I use them all the time. Pick up some smoking pellets. you can toss a couple on the grill grates and that will give you a touch of smoke for your burgers and anything else you cook on them. Making my Enchilada sauce, today, I took my ancho peppers and roasted them on the grill grates with pellets on them (and yes, it does make the house smoky so turn off the smoke detectors) I just open the kitchen door to the garage and that helps pull off the smoke. but the peppers and tomatoes were all roasted on the grill grates. they all roasted up beautifully. when I do steak, and for hamburgers, I put two grill grates, one up one down. Sear and start on the rails, then sear off on the flat. for you garlic and onion, if you want them inside your burger, sauté them, then mix them with your meat. that way you don't need to powdered variety. you'll have a sweeter onion flavor and garlic flavor than the powder. I know that makes it a two step cook but for me, the flavor is better (I can't tolerate uncooked onion, it makes me ill, almost to the point of being allergic) You can sauté them either in butter (which will add another flavor to your party) or either the bacon grease from the bacon on the burger or reserved from an earlier cook, or you can keep some rendered beef fat from burger cooking to cook onion & garlic in the future. Just some thoughts on burgers & Grill grates.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by bocefuss View PostI just purchased Grill Grates for my gas grill. I'm going to experiment with grills up and grills upside down.
Grills down - reverse sear steakhouse burgers.
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Friday night me and wife will have chicken and Carne Asada on the grill - Hickory grilled Steak marinated in lime and coriander (Cilantro for my American friends) is hard to beat.
Saturday I've got a 93rd birthday which Ill be doing a shoulder of pork and I've just picked up 6 20cm (8") Beef short ribs which I'll smoke too.
Cannot wait for the weekend to begin!
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This weekend will be three racks of St. Louis Ribs hickory smoked as a minimum.Last edited by Marauderer; July 17, 2014, 10:17 AM.
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Saturday i will re-attempt burnt ends. Going to do a 3-5 lb point and see what happens. on the same smoker i will do some smoked corn on the cob, and some smoked twice baked potatoes.
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Founding Member
- Jul 2014
- 3120
- Neptune Beach, FL
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Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I'm going to try my first shoulder post the acquisition of the smokenator and maverick thermometer. I might try calibrating tonight so that I'm not learning how to use the thermometer while I'm cooking. Hoping that smokenator is waiting for me when I get home!
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Hey hv - Once you get the smokenator, let me know how it goes, maybe we can share techniques/tips.
One thing I will definitely do next time, is use a bigger water pan above the grate instead of the small pan that comes with the smokenator. I knew that Meathead recommended that, but I wanted to start off with the included pan and then switch.
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The Smokenator works as advertised. I've always used the little water pan that comes with it, as opposed to a bigger pan on top as Meathead suggests. The drawback to Meathead's approach occurs when it's time to add more coals - the water pan has to be removed so that the grate can be flipped up and coals can be added. I have found that at the 4 hour mark is when coals need to be added for longer cooks. Add water once per hour (I set an alarm) and knock the ash off the coals every other hour.
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my work week won't be ending on Friday...instead the plant is not running Friday and running Saturday. Just the shift I am on, who knows what I will feel like doing come Saturday.
I "love" having to book an extra night in a hotel...
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Founding Member
- Jul 2014
- 225
- Archer Lodge, NC
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-Pit Barrel Cooker, Great-Grate and Turkey Hanger
-Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
-Fireboard extreme bbq edition
-Maverick ET-732 thermometer,
-thermoworks RT600c Instant read
-thermoworks thermopop
-thermopen
-BBQ Dragon
-Chimney of Insanity
-BBQ Guru Party Q
I picked up a 1.5" 1.5 lb prime CAB ribeye from the fancy local butcher shop last night. I'm dry brining as we speak, gonna reverse sear that deliciousness tonight, split it with my lady and enjoy with grilled sweet potatoes, dirty broc, and one of our favorite Malbecs. Nom nom nom...then sit in a heap until we fall asleep probably.
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