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

[Dewesq55]

Sous vide rib-eye with the Anova. My first one. Pre-seared on a cast iron griddle pre-heated on the gasser, then 2 hours in the bath at 129ºF with 2 tblsp of butter and 2 cloves chopped garlic. Then seared again on the griddle liberally coated in ghee. Came out amazing. The steak was a choice rib-eye from BJ's Wholesale. Served with garlic mashed potatoes and cucumber salad with cukes from our garden.

[fuzzydaddy]

Oh my. Oh my.

[JeffJ]

That looks fantastic.

[fuzzydaddy]

Chuck roast from yesterday. I like how the light reflecting off the pan has quite a glow around the chuckle.


Ribs on the kettle this morning with the Slow 'N Sear. I keep checking, but the grill temp is stuck at 225...what's up with that?

[Ernest]

Annoying ain't it? Just stuck at your target temp!

[PapaBear]

My butcher must love me! Top round last night before injecting and applying rub. The Bears will be fed tonight!

[Ernest]

5 minutes after the doorbell rang.



15 minutes after the doorbell rang



50 minutes after the doorbell rang. Ran 250 right out of the box. Top and Button vents halfway open,



Ready to sear.
The hot dogs had already been devoured.



This is when I realized that the sear part is not really warp 10, it's more like warp 50.
I took the burgers off and rearranged the coals since I was running 250 for the slow part.
10 minutes later I was ready to sear.



I could not operate the camera and flip the burgers at the same time. This thing gets HOT!
My first SnS meal...... I'm a very satisfied customer.

[fuzzydaddy]

It's a well designed piece of stainless steel. I seared some burgers yesterday and it looked like rocket flames...got the job done!

[smarkley]

I found that too... steaks last weekend, I felt like I was gettin' seared too, it was so hot!

[Ernest]

David Parrish I'll post this on the site, unless of course you want to copy and paste it you have my blessing!!
I'm giddy as "you know what" right now.

[Ernest]

Already posted on Google+. I'll blast it everywhere

[David Parrish]

Yeah! Go man GO!

[Huskee]

I think "I'm giddy as you-know-what right now" is a perfect front page quote, lol

[fuzzydaddy]

6 hours into my spare ribs cook, I had to sample some of the "dangling" meat I removed from them before cooking. Mmmm good! The SnS rocks!

[smarkley]

OH yeah... I love liberating those danglers!

[Ernest]

SnS wings. I had some leftover coals from the burger cook, threw some sweet potatoes on there coz my youngest loves mashed sweet potatoes.



Then I got visitors, an excuse to cook wings

[David Parrish]

Lookin Good!

[richinlbrg]

All look, so, well........"Ernest!"

GREAT job on your inaugural cook!

[Ernest]

I wanted to find mass sear technique so I ended up with the spin. Spin the whole grate over the direct coals them spin off. I'll call this the SnS Wax on Wax off





Worked pretty well



SnS garlic Parmesan wings

[Ernest]

My level of pissitivity is at an all time high. I should've bought this thing a long time ago!
Posted a quick review on another BBQ site. I need to get on PC for abc BBQ official review.

[David Parrish]

Ernest better now than a year from now! PM me the link to the "other" site?

We definitely want your review on abcbarbecue.com as well! =)

[JeffJ]

Spinning the grate for a reverse sear? Brilliant! I will definitely be employing that technique in the near future. Also, at some point I am going to have to upgrade my Smokenator to a SnS.

[jayn]

Reverse Sear 20 ounce Flat Iron. Salt and Pepper. 225 on the GMG to an internal of 120. Sear on GrillGrates on the gasser to 135. Go juice of butter, garlic, and a splash of Worcestershire. Too Good!

[David Parrish]

You rocked that cook jayn NICE.

[Huskee]

Git in muh bellay!

[The Burn]

That is pretty looking!

[richinlbrg]

Simple quick cook - pork chops, salt & pepper, reverse seared with the SNS, hump lie by Ernest (as usual) and Jayn!

[David Parrish]

NICE! The great thing about the SnS is you can use it for quick cooks like this. And they're actually quick

[mackdaddy]

Did chicken today. 1, hanging on the PBC and the finished product. Did ribs, but had to pull yhem off after 1:20 & finish tomaro. They seemed dry to me. Not much bark, I don't think I put enough Memphis dust on it. Sprayed with apple juice & swrapped in to foil, will finish tomorrow in oven at 220 while at church Put sauce on & char it a little. Anything else I can do to make it tender?

[Ernest]

You cooked them for 1 hour and 20 minutes, did I read that correctly?

[mackdaddy]

Yes, then wrapped in foil, with apple juice and finished them today in oven wrapped & with some BBQ sauce in oven at 225 F for 2 hrs 15 min & finished on gas grill on high to char it.

[Huskee]

mackdaddy If you want good bark on ribs I would hold off on spraying them or wrapping them. Often times when we make ribs the first time or two we undercook them, and they are very tough and seem dry, which makes us think we overcooked them when in reality we didn't cook them long enough to soften the tough stuff and make them tender & juicy.

How long did you cook the ribs?

[Huskee]

PaulstheRibList I used to years ago, mostly because nearly every recipe out there says you have to, so I thought I had to. But I haven't wrapped ribs in 3 or 4 years now and they are better than I've ever made in the past.

[mackdaddy]

I had to finish them today. But, I did panic when I took them off because the outside looked dry & doused with apple juice when I put them in the fridge. Cooked them in oven at 225 F for 2 hrs 15 min then on gasser to put some char on it. So no bark, but they were juicy. Next time will do the whole time on PBC.

[JeffJ]

I've never wrapped ribs. Don't need to - they cook quickly enough without wrapping and develop nice bark in the process.

[David Parrish]

I'm thinking BLTs on wheat bread are in my very near future. This was cooked on a Weber 22" Kettle with Slow 'N Sear.

The top probe is the pit temp and the bottom probe is the bacon temp. Note how well the kettle got back to 225F after I put the meat on and closed the lid (15 to 20 minutes into the graph). Then temps held 225F steadily for the next 2+ hours with no adjustments made to the kettle.




Pic was taken right before I took the bacon off. There's still plenty of water (not pictured) and charcoal in the Slow 'N Sear.



Nice!

[richinlbrg]

Ohhh, man, you've done it again! Now, pics of the garden as you pick a nice big juicey beefsteak mater, too????

[The Burn]

That's some mighty good looking bacon

[Ernest]

SnS salmon

[richinlbrg]

Ohhhh' man, YOU ARE ON IT!!!

Looks Great!!

OK, what kind? What did you have on the salmon? What wood? It looks like you put a sear on them?

[Ernest]

No sear, just SnS, competition kingsford, no word. Ran at the 250 for 40 minutes.
Rubbed the Salmon with macadamia nut oil, and applied Cajun seasoning.

[richinlbrg]

Thank you, Ernest ! Again, just beautiful!

[Ernest]

The moment I've been waiting for.....




You want flames, I'll give you flames



Tear jerker....



Time to eat...



This is where I normally use some colorful words but I'll resist the urge.....

[David Parrish]

CANNOT WAIT!

[The Burn]

Looks great. I'm going to a few frenched racks of lamb in a few weeks for the GF's birthday. Hoping they come out half as good

[Spinaker]

Ernest This is one of the most beautiful cooks you've posted man. That is just incredible. I don't know what else to say, except I'm still waiting for my invite. (we've known each other long enough haven't we?!?)