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

[jcrouse]

Last meal ribs with an SnS and Auber.

[Ernest]

Sous vide Ribeye with chimichurri sauce.

[Ernest]

Spinaker From my experience it takes an hour per inch thickness to get to the core for steaks. I don't believe everything that I read. So the first Steak I did I used a ziploc bag. Probed it hourly to check core temp.
But there's no risk of overcooking so I normally just drop it in the hot tub time machine and go about my business.
I dropped this one in around 2 PM. Went out played with the kids, gym etc. I got hungry around 6 PM. I started my grill, got it nice and hot. Got my sides ready then seared it. No pressure.

[Spinaker]

Sounds awesome!!! Thanks for the information my friend. Ernest

[Ernest]

BTW, Spinaker this steak went from freezer to Hot tub time machine. I seasoned it with salt, vacuum sealed and froze it.

[The Burn]

Grilled Homemade Italian Sausage & Peppers Parmigiana Hero/Sub/Hoagie/Grinder

There is always satisfaction in turning out a good product, but it is especially satisfying when it's a long hands-on process all in one day. GF asked for italian sausage for dinner and I found that we had finished my frozen stash. So off to the store I went to get a pork shoulder. Came home with a bone-in just shy of 10 pounds; processed it down to 9 pounds of cubes. Ground with the KitchenAid and then stuffed into casings, again with the KitchenAid - it's really slow, but good enough for the occasional batch.

Reverse seared the sausage and grill-roasted a pepper.



The SnS got so hot that when I started the sear that it melted/shriveled the artificial casing. In other words, the above no longer has a casing.

Fresh (but not homemade) baguette, homemade sauce, sausage, pepper



Grated some mozzarella and toasted under the broiler



Final product



It was a long process, but when I finally sat down and ate, it was soooo worth it. Of course, I've also got about 8 lbs of sausage stocked up. Some will go on grilled pizza tomorrow night - with MH's neapolitan dough resting away overnight.

[Breadhead]

Me my Son, his wife, brother and farther in law and 2 grandkids having 1 3/4" choice Ribeye steaks. Grilled on a 3 burner gasser, reverse sear style. The father and brother in law had never seen a steak cooked like this and were completely convinced I was burning their steaks. All turned out really well.

[DWCowles]

Breadhead Very nice...I still don't know how you cook upside down

[Steve Vojtek]

Beautiful flames you have going on your gasser. I bet those steaks were awesome!!

[smarkley]

He is really good at yoga too, I bet

[jayn]

Made some Windsor Loin yesterday:




Complete write up over in Porknography.

[Spinaker]

Hell YEAH!!! Now that's caveman style baby!! That just looks primal. Great job. jayn

[smarkley]

Awesome!

[Rodcrafter]

I'm going to have to do this, my wife likes me to cook stuff she hasn't had before. Nice work!

[fzxdoc]

Now that's pretty, jayn . Looks delicious.

Kathryn

[Spinaker]

I just fired up my Weber that I picked up on Craig's list for $40 clams. Not a bad deal. There is a little chipped paint on the lid and some scratches here and there. All of that I don't really care about. I just made some of my Pumpkin Honey corn bread in my cast iron on the Weber. It turned out great!! I'm pretty pumped to have one of these again. And I am really pumped to get my SNS to really kick this deal up a notch!!

[Spinaker]

Sorry for the small pics, for some reason, when I load the large pictures they still upload as small.

[Ernest]

Taco beatdown!
Had some pulled pork leftovers, put a Korean twist on it.

[SmokindaddyJ]

[Huskee]

Nice beefsicles!

[Steve Vojtek]

Awesome!

[Spinaker]

Looking Good!! I've never done beef ribs. Gotta check that one off the list. SmokindaddyJ

[Ernest]

Most folks don't believe me when I say that I'm a vegan. That beautiful steak is just garnish.....

[Ernest]

Much appreciated Breadhead !!!

[Jerod Broussard]

Love me some wild rice.

[troymeister]

Lol...Vegan....I think that meant you once drove a Vega long ago..

[ssandy_561]

Spineless Chicken..........My favorite chicken marinade : Chiavetta's........6 hours in the pool........~ 2 hours in some hickory smoke........Crunchy - Juicy - Yummy!

[Dewesq55]

Last Meal Ribs - It's been awhile since I've been here due to an extremely busy trial schedule. I finally have a couple of weeks off and decided to jump back into the pool. Making 3 racks of SLC's that I had trimmed, peeled, vacuum sealed and put in the freezer. No special occasion, I just felt like firing up the smoker.

Dry brined overnight:


Rubbed with MMD:



They came out great. Sorry for the glare in the first 2 of the following pix.

Not sauced:


Sauced:


A Perfect Rib:

[The Burn]

Welcome back Counselor

[smarkley]

Welcome back David... nice to see you again

[Dewesq55]

Thanks. It's good to be back. I totally missed you folks. I did one smoke (also ribs) since I was last here on my gas smoker at my vacay home. But I forgot to take pics. And as you know, if there's no pics, it didn't happen.

[Jerod Broussard]

Choice, 9.25 pounds before trimming. Cooked FAST. Flat never got wrapped. Twas separated from the thicker part of the point.

[Dewesq55]

Looks fabulous, Jerod! I really wish I could find a whole brisket around here.

[richinlbrg]

WOW

What is your rub?

[Jerod Broussard]

richinlbrg the Big Bad Beef Rub. It was cooked b/n 300-350 for a couple hours. Then laid on the grate to bark up the flat. I brought it down to the upper 200's when I went to the grate. The top of the flat is pathetic at attaining bark while hanging. So I just position all the fat caps to allow them to be plenty barked when it is time to go to the grate. Last few cooks have been dead on.