Reverse Seared Tri-Tip on WSCG
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Jul 2019
- 2108
- 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
On the fourth day of brisket...A toasted SRF Gold waygu and pepper jack sandwich from the air fryer. No special toppings, but beat Arby's Brisket sandwich :-)
After the sammie all that was left was a big end cut of point that got shredded up into one brisket enchilada in the pan of chicken enchiladas that night. Three of us managed to consume an entire 15lb packer in 4 days, it will probably be a while before I cook another one after eating brisket twice a day for that long. All intentions when I bought it were for it to be cooked for a gathering, but after 6 plus months in the freezer and guessing the place I got it from had it for a while, I wasn't going to risk holding it any longer when it cost more per lb than a lot of steaks.
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glitchy having just brought an air fryer your grilled cheese is right up my ally
Did you butter the bread before putting it in the fryer or does it go in plain.
This sounds like my lunch today
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smokin fool I lightly buttered the outside just like doing it in a pan.
- 1 like
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Club Member
- May 2020
- 2691
- 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
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Well, Panhead John, there is always a new iPhone! Seriously, the only reason I (and so many others) upgrade our iPhones is for the latest cameras. I have a 16 month old 11 Pro (not a Max, but the camera is the same) and the difference between that and my wife's 30 month old model Xs is very noticeable. 3 lenses, one wide angle, one 'zoom', one standard, and much improved low light capability (side by side comparisons.) I'm resisting trying the new 12!
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Panhead John honestly, not much. I take the picture on the iPhone7. I go to EDIT and CROP as needed. I click the AUTO button and the picture adjusts. Then I post. I also noticed that since I have been editing, the pictures always come out right side up, as opposed to sideways like we discussed a while back.
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Dang man! My stomach just grumbled. Love fontina too!
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Mr. Bones Thank you sir! The fajitas were really good! Honestly I didn't know how much I would use one but have used it every day since getting it a week ago. Everything has been really good.
- 1 like
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Club Member
- Jun 2016
- 4133
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Club Member
- Dec 2017
- 100
- Cary, NC
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Love of Kettles and always looking for a new vintage kettle to add to the collection.
Weber Spirit II 310 Natural Gas Grill
Weber Stainless Steel Performer (Plum)
Weber 18" Kettle (Plum)
Weber 22" Kettle (Yellow) x 2
Samson Dominion 22" kettle (red)
Weber Smokey Mountain 22"
Thermapen
Favorite Beer Type: IPA
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Smoked Aleppo pepper sausages:
A little patchy on the color, since I had to crowd them on the kettle quite a bit. I probably didn't need the SnS in there for this. Smoked at 235ish for about 2 hours and then dunked in an ice bath.
Super juicy.
Somewhat inspired by HouseHomey 's andouille recipe. A couple of tweaks and I think I'm on to something here.
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Founding Member
- Jul 2014
- 1471
- Altadena, CA
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- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
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Are you kidding me with that tuna? Looks melt in your mouth perfect. I ate all Maine quickly.
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HouseHomey - I'm curious how you prepared your albacore.
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I poached mine because I LOVE tuna.... like canned albacore for salads and sandwiches. Poached at about 170° in olive oil, shallots, garlic and herbs with a few slices of lemon. Took a while like 2-3 hours. I then Flaked it and added stuff and ate it on Ezekiel bread. Once poached, I made several different types of "tuna." Spicy, nuts and another with citrus and herb. The best was the roasted garlic n onion with pequillo peppers.
- 1 like
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Club Member
- Jun 2016
- 186
- Long Island, NY
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Outdoor
- 22" Master Touch w/ SnS&DnG/vortex/rotisserie
- 22" WSM w/ cajun bandit door/hinge
- 18" Jumbo Joe
- Fireboard w/ fan
- Thermopen One
- Well equipped kitchen - Vitamix, Kitchen Aid mixer, Anova Sous Vide, etc etc
Haven't been cooking that much outdoors due to the weather, but since my wife is pregnant and craving sweets and we got addicted to the Great British Baking Show, I've been busting out some baking skillz
Citrus Meringue Pie
Tart Bourdaloue (poached pear tart)
Chocolate & Peanut Butter Buche de Noel
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
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JakeT Tasso is a regional thing. Hugely popular in Louisiana and mainly south Louisiana......to a lesser extent Southeast Texas. It’s from the hog shoulder and is seasoned and cured. Very tasty, one of those cuts where a little goes a long way.Last edited by Panhead John; January 7, 2021, 08:17 PM.
- 2 likes
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Disqus ID:
David E. Waterbury
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