A while back fzxdoc posted about sous vide burger rings and I thought that sounded cool and a way to make healthier burgers. So, the wife grabbed some 93% ground from the store and I threw some burgers in the hot tub and Red Robin onion rings in the air fryer. Epic fail, burgers were gross with a weird texture and tasted dry at medium temps, onion rings ended up too done. The brioche buns were good.
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Not Quite Show Us What You're Cooking - A Spoof of SUWYC
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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And this is how we all learn together! Where those patties purchased pre-formed?
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glitchy , OTOH, you could view this as you got 1/3 of the cook done right.
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Just botched a roast chicken. I know everyone loves the Thermapen and maybe I'm using it wrong but I've botched so many cooks with this thing. Probed the breast in like 7 spots, all over 160. Start slicing, raw meat. Whole meal in the can so no fun pics. Just wanted to gripe.
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Founding Member
- Jul 2014
- 1717
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Originally posted by Stuey1515 View Post
C'mon mate, fries out of a bag and ketchup, you're livin' the dream aren't you?
Give yourself a good slap in the chops and go spend some time in the room of mirrors.
That felt good Panhead John , I like this thread
My turn, here's a pastrami I did a few weeks ago
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Originally posted by Panhead John View PostHawkerXP gave me an idea. I’ve always wanted to sometimes make fun or post sarcastic comments about some of the cooks we’ve posted. In a teasing manner. Most everyone here are damn good cooks, except for me. I know we have a lot of closet comedians here at AR also. I thought it might be fun to see people post some pictures of your cooks, then let everyone go to town with their funny or sarcastic comments. Hell, even post something bad you did that didn’t turn out well. Regular cooks or your best stuff. No pictures you post are off limits. Or any topic really, maybe post pics of some old grills or cookers so we can make fun of it or them. (This is not intended nor trying to take away from SUWYC)
Here is a really nice blackened ribeye I cooked tonight.
Me: "Hey, potato is a vegetable "
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Club Member
- Mar 2022
- 808
- Seattle, WA
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Miranda Smith
Cookers
30" Cuisinart XL Flat Top Griddle
23" Komodo Kamado Ultimate (ordered, anxiously awaiting)
22" Weber Original Kettle Premium, Copper-Titan Outdoors Santa Maria
-Half Moon Grill Grates
-ArteFlame insert
-Slow N Sear
18.5" Oklahoma Joe Bronco
18" SNS Travel Grill
-SNS Insert
-Grill Grates
14" Weber Smokey Joe
Joule Sous Vide
Past Flames
18.5" PBC
Thermometers
Combustion Inc. Predictive Thermometer
Thermoworks MK4
Thermoworks DOT
Thermoworks Smoke and WiFi Gateway
Welp I got my Santa Maria for my 22" Weber and for my first cook i threw the 18" grill grates from my PBC on it and made burgers. I was so excited to try the SM that I completely missed the point of it and just had to cook something!!! Whats wrong with me.
Other photos are of me trying to season my grill grates in the PBC with burgers and some pineapple. My burgers are so undersized. . . Get a hold of yourself 'Randa.
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Club Member
- May 2020
- 2726
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Ok, been a while… so I woke up my sourdough starter to feed her. It’s been a while. I had a bunch of discard and didn’t want to waste it. Found a recipe on KA for pizza dough. On the surface, it looks good…. but, meh…. Cracker crust. Not our jams. Basically, this was a fail. I believe my starter was just too far gone.
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What perfect timing for me to find this thread…
Heres the final pics from my “Inverted Vortex-Cider Can” bird cook the other night.
Don’t let the faded from top to bottom color scheme make you think this was intentional. Came off the gill with 185 upper/white, 160 min thigh and 125 bottom/ legs and internal cavity. Wrapped and tossed in the oven just to say I have F ed up a meal in two different cookers before throwing the nightmare away.
Did I mention the warm garbage smell I was able to create with the combination of caramel apple cider and lukewarm chicken juice stewing for a couple hours?! It permeated the bird in a way you only wish smoke and seasoning could!!!
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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 forget about this thread sometimes. I wish I had taken pics of last night's cook because this thread would be the only redemption available.
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Panhead John each thread should institute it's own hall of fame.
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That one would be #1 fer sho!
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Err Panhead John Are you referring to this quote “Next time Mr. Bell we don’t need such a large specimen, but yes you do have hemorrhoids?” If you are I will gladly accept the award. However, I do have to admit hoovarmin ‘s was much more succinct and on point. My hat is off to him.Last edited by Donw; November 5, 2022, 01:19 PM.
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Heres what I’m cooking today…chicken grease mixed with caramel apple cider out of my kettle and off the vortex…that freaking chicken just keeps giving! I can’t figure out how a bird that never finished cooking spattered grease all over this grill and vortex. Never seen anything like it. Maybe I did it when grabbing it out of the grill in a fit of despair and shame….Last edited by CHNeal; November 5, 2022, 11:11 AM.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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You must have an instrument somewhere in that hospital that would have cleared the nozzle, I'm guessing. JK. At least it didn't hit the walls too.
Not a good surprise. I hope what was left made for a good dinner for you though.
K.
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For some reason this reminds me of the article I read about cow bungs being sold as calimari rings to very unsuspecting purchasers . . .
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