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
poppers were tasty! I want to do it again with the pimento cheese recipe from this week.
I realized it was almost an insult to add more smoke to Nueske bacon. But it was all I had. And we had a burger tonight. I made the buns from scratch. They s*cked, much like the the Bears are doing. Burger was fantastic though, my picture does not stand up to HouseHomey, but I will keep trying 🤓
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
Smoked some brats on the Bronco triple grate, just love that accessory. Veggies got olive oil and AP rub. Used a few hickory chunks, had a nice flavor. Nice easy after work cook. Brown spicy mustard on mine!
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I was finishing up the last of my Thanksgiving turkey breast, but I also wanted to clear a few more CSA things from the fridge, too. Not sure what to call this stuff. Imagine something similar to pot pie filling (creamy turkey with onion, carrot and celery), but with gratuitous dill and chives thrown in, mixed with a bok choy stir fry, including its rice. Strangely, the gochujang and turmeric somehow brought it all together. Not bad at all.
PS: Many thanks to all of you who encourage making broth from bones. Cooked up a nice broth from the breast carcass while throwing this dish together and was very pleased with the results.
I’ve been craving a double bacon pub cheeseburger. No fries or sides. The lower bun is there, just kinds smooshed by grease and the weight of the burger.
Last edited by Richard Chrz; December 2, 2020, 08:30 AM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Steamed Spareribs in Black Bean Sauce with Chili, a/k/a "dim sum spareribs." Served over white rice. They are actually rib tips from trimming spares down to SLC's. I made these in the Instant Pot because I think they come out more tender than by just plain streaming over water.
Leftover pulled pork tacos. These tacos are fantastic! Crisped up the pulled pork in a skillet and served with onion, cilantro, avocado, hatch chiles, and a squeeze of lime.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I can’t show the dinner tonight - I failed at getting a photo. But, I do want to put out there the great flavor this stir-fried beef with green beans and peanut sauce provided. Really great flavor profile with the sesame oil, soy, ginger, garlic, rice vinegar and peanut butter. I added in some jalapeños and chile flake for some heat and it was perfect! I had never made this before, found it through the inter web search - a Tyler Florence recipe. But used a few flat iron steaks I had on hand.
I know many enjoy this flavor profile, so thought I would share....minus the photos of course
That was a low blow glitchy I’ve got the latest Polaroid camera there is and I think it does a dang good job. barelfly Ya gotta admit, the title of this post is "Show" Us What You’re Cooking. Not....”Describe To Us What You’re Cooking in Tantalizing Detail”
Last edited by Panhead John; December 2, 2020, 07:44 AM.
glitchy I should’ve taken a photo of the mess this cook left on the stove top! Such a simple dish....but the egg wash/tapioca starch slurry in the oil! Geeeez! You would’ve thought I fried chicken or something!
I finally got enough bones and wing tips for some homemade stock. Yes I buy whole wings, clip the tips off and freeze them until I collect enough bits and pieces for a butch of stock
A bunch of aromatics as well. Drop that mess in my insta pot, slow cooker option overnight
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