Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What a weekend, did not think I was even going to pull off a cook this week, or weekend. OT kicked my arse on Wednesday, ever since, my body revolted. Hands closed, at one point my arm pulled so bad, I drove my chairs footrest through the wall, and then burned myself with boiling water twice trying another day, today, my wife had to keep prying my hands open, and icing them. But,

    I rested, iced, and said, wing it, and go with what happens. I braised short ribs for the first time, made a sauce from scratch from the drippings, pasta water, paste, and various herbs & seasoned to taste, Glad I did it. My OT will hear from me this week when we meet again, no more kicking my arse. Lol

    Click image for larger version  Name:	9437ED13-1A9C-4BFB-B0A6-F07679FD15E8.jpeg Views:	11 Size:	2.53 MB ID:	972001
    Last edited by Richard Chrz; January 10, 2021, 06:41 PM.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I hesitate mostly to talk about adjustments i make, but after this past week..;

    • ofelles
      ofelles commented
      Editing a comment
      At times the old body just does what it wants no matter what our plans are. Adjust, adjust adjust,right!?!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Outstanding sir!! Well done.

    Tried the pork chop recipe. Did a shoulder too. Came out good.
    Attached Files

    Comment


      My weekend with a prime striploin. Cut on Friday, Steak on Saturday, grind the trimmings for burgers on Sunday.
      Click image for larger version

Name:	20210108_201134.jpg
Views:	177
Size:	83.7 KB
ID:	972037Click image for larger version

Name:	20210108_202230.jpg
Views:	183
Size:	166.9 KB
ID:	972038Click image for larger version

Name:	IMG_20210109_182832.jpg
Views:	179
Size:	50.9 KB
ID:	972033Click image for larger version

Name:	20210109_190332.jpg
Views:	172
Size:	133.6 KB
ID:	972036Click image for larger version

Name:	20210110_132018.jpg
Views:	168
Size:	85.5 KB
ID:	972035Click image for larger version

Name:	20210110_181751.jpg
Views:	170
Size:	117.7 KB
ID:	972034

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Looks fantastic!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Yes & Please

      • Panhead John
        Panhead John commented
        Editing a comment
        Aren’t you a little young to be cooking stuff like this?

      Click image for larger version  Name:	20210110_172035.jpg Views:	77 Size:	709.9 KB ID:	972055
      Simpler supper tonight. Bacon/Egg Fried Rice and a SV Chicken Breast. Tried searing on the MAK 2 Star with the Flame Zone Covers off. It worked!! About 2 minutes per side at 450* and still very tender & moist chicken..

      https://www.foodnetwork.com/recipes/...d-rice-5550066
      Last edited by Skip; January 11, 2021, 09:10 PM.

      Comment


        Well, I had a chicken dry brined and ready to rotisserie, and boom! While on a walk, we decided that good, old fashioned, direct grilled BBQ chicken sounded good for a change. So.... I cut the chicken up, hit it with a sprinkle of Simon & Garfunkel on both sides, and grilled it up on the gasser (it was crying out for attention). Hit with some Sweet Baby Ray's during the last 5-10 minutes, and it was oh-so good with salad and green beans. Plus it was a lot quicker cook (less than 30 minutes) than it would have been on the kettle with the rotisserie.

        Got a lot "crisper" that expected - I started grilling in daylight, and finished grilling in the dark under floodlights with lots of shadows. The meat was perfectly done, skin was crispy and tasty with the sticky sauce. Yvonne went back for seconds, so the cook was a success!

        Click image for larger version  Name:	IMG_4086.JPEG Views:	0 Size:	1.28 MB ID:	972062Click image for larger version  Name:	IMG_4085.JPEG Views:	0 Size:	1.01 MB ID:	972063
        Last edited by jfmorris; January 10, 2021, 07:35 PM.

        Comment


          Last night’s pork roast. Served with roasted sweet potatoes and sautéed spinach. We were so hungry, I did not get a
          plated pic.

          Click image for larger version

Name:	A231E2AE-E939-47D5-A017-1A988EED7948.jpeg
Views:	208
Size:	176.3 KB
ID:	972070

          Comment


            Made some wings tonight on the kettle with SnS. Used my Kosmos wing dust I picked up with my Secret Santa gift card from clb239.

            garlic parm and Nashville Hot! Melted a little bitter and tossed, and added some Frank’s Hot Sauce for the Nashville wings.

            really good! Would like to compare side to side the Nashville Hot with Kosmos Dirty Bird to see how they differ.

            Click image for larger version

Name:	4515861E-BC9C-4D0D-A6ED-92352E46489E.jpeg
Views:	250
Size:	167.3 KB
ID:	972075

            Comment


            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              What’s the dipping sauce?

            • barelfly
              barelfly commented
              Editing a comment
              SheilaAnn

              A little ranch for the Nashville hot. I like a little here and there, but usually eat them as is.
              Last edited by barelfly; January 10, 2021, 08:14 PM.

            Well, it was bacon day.
            Click image for larger version

Name:	20210110_204138.jpg
Views:	202
Size:	138.6 KB
ID:	972125

            And SWMBO and I decided to do lasagna from scratch for dinner. She made the noodles, I did the sauces. No smoke here, but it was soooooo good.
            Click image for larger version

Name:	20210110_191521.jpg
Views:	196
Size:	171.3 KB
ID:	972126

            Comment


            • Skip
              Skip commented
              Editing a comment
              There was a north wind yesterday and I could smell bacon and lasagna. Now I know why. Had to be delicious!

            Nothing in the grill or smoker tonight, but had a whole chicken waiting to be devoured and felt some French inspiration. Chicken Chasseur with some extra rich stock and some delicious mushrooms. Also some glazed carrots recently learned from a Thomas Keller MasterClass!

            Click image for larger version

Name:	38F61EF7-0BD9-437F-A0B8-9A31B98D22F0.jpeg
Views:	198
Size:	143.0 KB
ID:	972133Click image for larger version

Name:	36F8A72B-E460-4A14-BD08-65287833037D.jpeg
Views:	195
Size:	121.2 KB
ID:	972132

            Comment


              CI Wagyu Flank Steak with grilled radishes. Finished with Jacobson Black Garlic Salt. Baker and greener beaners.

              Click image for larger version

Name:	1D4EAD32-BE02-4502-B7B6-41CE1323A51B.jpeg
Views:	199
Size:	95.9 KB
ID:	972153

              Comment


              • JCGrill
                JCGrill commented
                Editing a comment
                Grilled radishes. Hm. Never done that, but I love radishes. I'll have to give it a try.

              • SheilaAnn
                SheilaAnn commented
                Editing a comment
                JCGrill I was inspired by this recipe at Epicurious. CSA had radishes this round and wanted to do something different. The radishes were smaller, so not as peppery as I would have liked. But it was fun nonetheless.

                I subbed the black garlic salt for the pepper.

                https://www.epicurious.com/recipes/f...utter-51178840

              Tri tip, potatoes,and spicy kale.

              Click image for larger version

Name:	Resizer_16103372939481.jpg
Views:	203
Size:	311.5 KB
ID:	972162

              Click image for larger version

Name:	Resizer_16103372939480.jpg
Views:	190
Size:	318.1 KB
ID:	972163 ​​​​​​​

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Fresh!!

              8 lb pork shoulder on the kettle with an SNS. Cooked for 9.5 hours starting at 230 until the stall then up to 275-300 range (it varied a lot due to wind) until it got to 202. Got so excited to pull it apart (it was falling apart taking it off the grill) that I forgot to get a picture of it in its entirety. I did snap a pic half way through pulling it apart. First time using Rocky’s Rub from SNS and really happy with it. Pics are out of order, but you can figure them out
              Attached Files
              Last edited by carlscan26; January 10, 2021, 10:47 PM.

              Comment


                Lazy cold Sunday chicken enchilada. No I didn't make the cheese LOL Click image for larger version

Name:	PXL_20210111_011015998.jpg
Views:	200
Size:	219.6 KB
ID:	972208

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  I'd eat those

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Sure you didn’t.

                Some breakfast with leftover brisket from yesterday.
                Attached Files

                Comment


                • ofelles
                  ofelles commented
                  Editing a comment
                  Now that's how I make an omelet! Not worthy of the cover page but full of meat and really good tasting.
                  Last edited by ofelles; January 11, 2021, 06:50 PM.

                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Oooo, yeah!

                • Huskee
                  Huskee commented
                  Editing a comment
                  LOVE a leftover brisket omelet!

                Click image for larger version

Name:	51FB9B8F-27A7-4037-BF24-96E48300B325.jpeg
Views:	169
Size:	106.0 KB
ID:	972526 Been a while since I posted anything. Tonight I did veal Osso Bucco for dinner. Had four absolutely huge veal shanks from Allen Brothers. Did it in the Dutch Oven with a traditional recipe I have used before. Delish. But I didn’t get the sauce thick enough. Otherwise it was great. Crappy photo though. Sorry.

                Comment


                • SheilaAnn
                  SheilaAnn commented
                  Editing a comment
                  Family fav here! I always use Marcella Hazan’s recipe. I even own marrow forks!

                • Old Glory
                  Old Glory commented
                  Editing a comment
                  Nice hearty meal. Looks great!

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourcompletereview


              Finally, A Great Portable Pellet Smoker

              Green Mountain Grills Trek smoker

              Green Mountain Grills Trek smoker

              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

              Click here to read our detailed review and to order


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review


              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker