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Show us what you're cooking - 3/13/2015 through 9/9/2015

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    Did beef ribs for the first time. I used the big bad beef rub recipe and some salt. Cooked in offset smoker with apple wood. 225 degrees for about 6 hours. They were awesome! Thanks for all the tips.

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Nice!

    • The Burn
      The Burn commented
      Editing a comment
      Those look really good

    Hiya sfarbic Welcome to the Pit... and what is a NICE looking set of ribs there!

    Comment


      1.5" NY Strips. Dry brined for two days before freezing. Rub of coarse ground pepper, light paprika (experimenting on good crust appearance blend) and light white sugar (for crust not sweet flavor) and garlic powder. Another grind of salt after all is said & done.

      Reverse seared up to 115, put on plate to stop cooking until sides ready in house.

      Seared over 1/2 chimney well-lit coals added to what was already in the Slow 'N Sear. BBQ Dragon for a minute or so to really rev 'em up.

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      Taken to ~130

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      Happy with the seared crust, great flavor without tasting char. I need a food saver though, I could taste freezer despite by best attempts otherwise.

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      Comment


      • richinlbrg
        richinlbrg commented
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        Now you tell me, Huskee!

      • JeffJ
        JeffJ commented
        Editing a comment
        Those steaks look seriously good. Thanks for sharing your technique.

      • richinlbrg
        richinlbrg commented
        Editing a comment
        Just sayin.

      Did a pork loin marinated in EVOO, balsamic, Dijon, garlic and Rosemary. First time I tried a true reverse sear on a pork loin in the kettle. Pretty good, not yet great.

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      • DWCowles
        DWCowles commented
        Editing a comment
        Now you got me drooling...not over the tenderloin but the bottle with the black label in the background

      Rich I'm not a huge fan of pork tenderloin. Even when cooked perfectly it's not as good as other similarly priced meats. I'll take "skin on" chicken over pork tenderloin any day.

      Comment


        Originally posted by Pit Boss View Post
        Rich I'm not a huge fan of pork tenderloin. Even when cooked perfectly it's not as good as other similarly priced meats. I'll take "skin on" chicken over pork tenderloin any day.
        Agree. I like loin (not tenderloin), cut into 1.5" chops, brined, grilled indirectly, hot, up to 145. Or "country ribs" (shoulder strips) taken to about 180 with your choice of seasoning/marinade. That's good pork. Tenderloin, dry and bland in my experience.

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          I don't cook it much, but we did some medallions of pork tenderloin this week, and the girls loved them! Super fast and simple. #Experimenting

        Originally posted by Huskee View Post
        Agree. I like loin (not tenderloin), cut into1.5" chops, brined, grilled indirectly, hot, up to 145. Or "country ribs" (shoulder strips) taken to about 180 with your choice of seasoning/marinade. That's good pork. Tenderloin, dry and bland in my experience.
        Huskee I too like to cut tenderloin into chops and marinade for 5-6 hrs before throwing them on the grill...now that's good eats right there...now I'm hungry

        Comment


          Last night I mixed together a batch of 70% hydration sourdough bread and a poolish for Ciabatta bread. A poolish is a form of a long, low yeast and slow rise in bread making. I let the poolish ferment for 14 hours and then added the other half of the recipe. The sourdough loaf spent the night in the refrigerator to slow down the fermentation process. Today I baked 1 loaf of sourdough and 4 loaves of Ciabatta bread in my Big Green Egg. I preheated the dome, pizza stone and the stainless steel mixing bowl to 600°. When I put the dough on the pizza stone I turned the temp down to 550°. That bread came out nicely. After the bread was done I turned the heat down to 325° so I could make my favorite chicken dish. Mongolian bone in, skin on, chicken thighs. The marinade and basting sauce is to die for!!! Today I replaced my bottom charcoal grate , at the bottom of the firebox, in my BGE with the new Fishbone grate to increase the airflow. Then I replaced the Daisy Wheel with the new and improved top vent cap to also improve airflow. Those 2 changes were a huge improvement in how the BGE works! If you have a BGE... I highly recommend you looking into those upgrades. For $75 you make your BGE much more controllable. Mongolian chicken thighs.... Marinade 1/2 cup hoisin sauce 4 cloves garlic, minced 1 1/2 tablespoons soy sauce 1 tablespoon grated fresh ginger 1 tablespoon red wine vinegar 1 tablespoon rice vinegar 1 tablespoon sherry vinegar 2 teaspoons sesame oil 2 teaspoons white sugar 1 1/2 teaspoons hot sauce... Any type I use Sriracha 1/2 teaspoon ground white pepper 1/2 teaspoon freshly ground black pepper
          Attached Files
          Last edited by Breadhead; May 28, 2015, 09:00 PM.

          Comment


          • Breadhead
            Breadhead commented
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            @Pit Boss...

            http://www.amazon.com/SmokeWare-Vent...s=Bge+vent+cap

            I cooked 3 batches of bread today. I preheated the pizza stone and the dome up to 700 degrees. Then I cooled it off to 600 degrees. When I put the dough on the pizza stone I reduced the heat to 550 degrees.

            I've never been able to control it like that with the regular bottom grate and the daisy wheel. I'm not sure if it's the bottom grate, the top vent cap or the combination of them both? I got them in the mail this morning in the same box and put them both on at the same time.

            I'm quite pleased with this new set up.
            Last edited by Breadhead; May 28, 2015, 09:24 PM.

          • David Parrish
            David Parrish commented
            Editing a comment
            Thank you Sir. It doesn't mention it fits the small BGE (that's what I have). You know if they have one that fits the small BGE?

            lol, of course all I do nowadays is run test cooks on kettles to prove out the Slow 'N Sear so it's not like I actually get to use my BGE anymore...

          • Breadhead
            Breadhead commented
            Editing a comment
            The grate for the bottom of your firebox of which I speak... Increased airflow.

            http://www.amazon.com/Fishbones-Char...gg+accessories

          Pulled beef nachos! PaulstheRibList. Smoked chucky on the kettle with Slow 'N Sear.

          ~3.5 lb angus chuck roast, dry brined 2 days. BBBR added just before going on kettle.

          6 hr smoke at ~240 w/ maple wood chunks, taken to 199 unwrapped. Wrapped and then taken to 208 in about an hour. Let temp wane for another two hrs, pulled off at IT of 181.

          Finished product:

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          Preheat oven to 350*

          After pulling I added 1/4 stick butter and a dash of water to make it a little juicer for nachos.

          Snyder's chips and generous dose of pulled beef:

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          Generous helping of cheddar-jack cheese


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          Bake for 5-10 min until the cheese melts to your liking

          Add favorite toppers. Here is simple sour cream and diced tomatoes. I would've added chives but we had no fresh ones.

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          Last edited by Huskee; May 29, 2015, 06:34 AM.

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          • JeffJ
            JeffJ commented
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            That looks seriously good!

          • Tim E
            Tim E commented
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            Wow

          ...And today, right now, I'm smoking 20 pork butts for a grad party tomorrow. 18 on the Yoder, 2 on the kettle with the Slow 'N Sear. Avg weight 2.5 - 3lbs each. all prepped by trimming aggressively and adding mustard (some were still par frozen, so the mustard helped the rub to stick) and rubbed with HRR 24 hrs prior.

          Warming the Yoder up:

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          All ash logs on the Yoder, ash chunks on the kettle.

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          After about ~7 hrs, just past the stall and prior to wrapping:

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          Wrapped:

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          And the kettle w/ Slow 'N Sear butts after the exact same amount of time (one butt wrapped, one not yet):

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          Last edited by Huskee; May 30, 2015, 12:28 PM.

          Comment


          • Steve Vojtek
            Steve Vojtek commented
            Editing a comment
            You make me wanna get a Yoder - makes my Davy Crockett look like a child's toy!!!

          • JeffJ
            JeffJ commented
            Editing a comment
            Yoder? For some reason I thought you had a Lang. Regardless, that cook looks like a LOT of fun.

          • Huskee
            Huskee commented
            Editing a comment
            Steve Vojtek it's not about being good, we're only as good as our thermometers! The hard part was trimming all of them the day before... uggh

            JeffJ Yep, Yoder, DWCowles and a couple others have Langs. Yes, it was fun....except for the monsoon right as I had to go out and get them all...

          THAT'S! alottafood

          Comment


            And I can't forget my family & I's dinner tonight...

            3lbs boneless short ribs piggybacking with the half done pork butts on the kettle. Dry brined 4 hrs, getting the BBBR treatment here. Pictured is half of them.

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            • David Parrish
              David Parrish commented
              Editing a comment
              That's a lot of food you have on that kettle!

            • JeffJ
              JeffJ commented
              Editing a comment
              I like the way you piggy-backed the shorties with your butts. Whenever I fire up a smoker I like to fill it as much as possible.

            • Huskee
              Huskee commented
              Editing a comment
              Pit Boss JeffJ Yeah, it's about 9lb of meat roughly. Today was fun.

            After the recent cooks posted by Huskee I feel kind of foolish posting last night's dinner. Oh well....

            Fajitas on the Performer.

            Steak and a pork chop dry brined at the beginning of the week. For the rub I used cracked pepper, cumin, chili powder, garlic powder, cinnamon and a little sugar. For the peppers (poblano and red bell) and onions I marinated them in lemon juice, several dashes of my homemade hot sauce, a little bit of the spice rub and a little bit of vegetable oil. I built a small fire (a layer and a half of Kingsford Blue) in the center of the kettle and lit it using the propane starter. Once the coals ashed over I cooked the flank steak and pork cutlets over direct heat until they achieved medium. I removed the meat and also removed the center portion of the grate, dropped in the wok and put the lid on for 10 minutes. I sautéed the veggies for about 10 minutes. All of this goodness was served on flour tortillas with lettuce, tomato, sour cream and cheese. Since the meat and veggies were carrying some spicy heat we went without any taco sauce or hot sauce. Here are the pics:

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            Comment


            • The Burn
              The Burn commented
              Editing a comment
              Good tasting food is good tasting food, regardless of the amount or complexity. I love doing fajitas. Come to think of it, I think I'll do some chicken fajitas on Sunday night.

            • boftx
              boftx commented
              Editing a comment
              Not that I want to throw a wet blanket on this, but how did you get a wok hot enough on that?

            • JeffJ
              JeffJ commented
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              boftx
              I have the Weber Gourmet BBQ system. Essentially, the center of the grate comes out and the wok drops in right over the hot coals. It's a cast iron wok. I drop it in and put the lid on the grill for 10-15 minutes. It gets hot enough to saute those veggies properly. I've done Asian stir fry for 7 people in that wok and it turned out well. A couple of things to keep in mind:

              1. This wok as flatter and more shallow than your typical wok so it works more like a pan than a wok which has a super heated center and cooler sides where the food can be moved back and forth kind of like 2-zone. This wok doesn't cook that way.

              2. Because this wok is in what is essentially an oven, the sides are much hotter than a stove-top wok.

              Basically, it's a wok in name only. I think they chose a wok-ish design so that it would drop into the hole in the center of the grate and get the center closer to the coals.

            I just got home and already getting threats to make turds or else.....
            I used Anaheim peppers coz I couldn't find large jalapeños

            Comment


            • Ernest
              Ernest commented
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              DWCowles I'll definitely try that.........next weekend. These were stuffed with cream cheese and sausage mashed together.

            • smarkley
              smarkley commented
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              Thanks for the Food Porn, Ernest!
              Last edited by smarkley; May 31, 2015, 08:12 AM.

            • Ernest
              Ernest commented
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              HAHAHA you're welcome smarkley

            May the sizzle force be with you......





            Comment


            • smarkley
              smarkley commented
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              Nice Food Porn, Ernest!
              Last edited by smarkley; May 31, 2015, 08:12 AM.

            • Breadhead
              Breadhead commented
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              I like the compound butter... Mmmm

            • Ernest
              Ernest commented
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              Wartface spiked with roasted garlic and shiro miso.

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