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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Oct 2016
- 1359
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
- Likes 25
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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
Beef Enchiladas. This was a recipe from the Once Upon a Chef website. They water really good. It wasn't terribly complicated, but not super simple either. You make a fairly quick chile con carne. I used my homemade chili powder and homemade beef stock instead of the chicken stock called for in the recipe. I used a while leather jalapeno including ribs and seeds. I also added a large pinch of additional salt and ½ teaspoon of extra hot red pepper powder because we like things spicy.
Rolling then up:
In the pan:
Ready for the oven:
Aaaaaannnnnd, they're done:
Two on the plate:
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Ribs rubbed with mango and chile powder.
An hour before the cook was finished I glazed with honey, chopped cilantro, and lime juice. Only had the probe in to keep an eye on things, thought I had it in a good spot but when it was getting close to done my instant read found a much better spot on the other rack that was more accurate (starting spot was full of fat and got to 200 an hour before the ribs were actually ready)
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Old Glory I'm not a huge fan of bbq sauce, though I have a few I like to glaze with... I've been treating my ribs more like chicken wings when it comes to seasoning lately and I've been pretty happy with the results most of the time.
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Those look great! I also like BBQ sauce sometimes on my ribs. Maybe half the time.
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Club Member
- Jul 2016
- 497
- Georgetown, TX
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Cookers:
- RecTec RT-590 Stampede Pellet Grill
- RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
- Camp Chef PG24 DLX Pellet Grill
- TL-20 Offset Smoker from Texas Longhorn BBQ Pits
- Weber Genesis E310 Propane Grill with GrillGrates
- A-MAZE-N Smoke Tubes
- Thermoworks Thermapen Mk4
- Thermoworks Smoke Cooking Alarm
- Thermoworks Big & Loud Timer
- IR surface temp probe
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Meatloaf on the WSM using the Fireboard/Pit Viper combo to smoke at 225 for 45 minutes, then finish at 350. Kinda forgot to take a pic of the full plated meal, but you all have seen my plain white plates before. If anyone is curious, the Original Shawsh from Huskee also goes great on meatloaf.
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I finally got my 26" Weber kettle, 2 days ago, put it together the same night. Quick temperature test, last night to figure out, the slow and sear, I bought Black Friday last year. Yes, the slow and sear kept asking me, where's the Weber? I told him to be patient. Earlier in the week, my pastor says oh, hey Mike I hear you getting your grill this week. Would you mind cooking some pulled pork, for this Sunday. No pressure, right, lol? I used Meathead's Memphis dust recipe. Minus, the Rosemary. I figured I would cook 1 for myself since there was enough room for 2, go big or go home. Awesometastic!Last edited by mjwintl; January 30, 2021, 11:34 PM.
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Club Member
- Dec 2018
- 3576
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Final pics of today's cooks
Pork belly burnt ends
Sausage: Jalapeno cheddar, serrano cheddar, and kielbasa - all with venison.
Sourdough:
White rustic boule - one of the best oven springs I've ever had, a very good bread with a nice soft crumb.
Jalapeno cheddar bacon using smoked cheddar from Washington State's creamery - one of the best loaves I've ever made.
I used a compound butter to taste both loaves: 1 stick of salted butter, 2 cloves of garlic (pressed), splash of lime juice, splash of homemade tobasco sauce, a shake or two of Kraft Parmesan cheese, a pinch of Mexican oregano, and S&P. This is going to be my go-to compound butter recipe from now on.
Wagyu Brisket from HEB:
Pic is washed out but the slice has a great smoke ring
Last edited by 58limited; January 31, 2021, 07:51 AM.
- Likes 25
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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
I’m gettin kinda hungry lookin at at the delicious post this evening. What a bunch of spectacular cooks.
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It is truly humbling to see all the amazing dishes being created here. Spectacularly inspiring. I joke with my wife they don't just make hamburgers. They grind their own pasture raised prime beef, bake the buns from scratch, brine the pickles, cold smoke the cheese, cure the bacon, develop a sauce after years of trial and error, and then take a perfect picture of it.
- 7 likes
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They do set the bar high! I’m gonna quit this place and just go back to Amazing Boiled Ribs. Expectations over there ain’t that much.
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I did a rib roast on the PBC. Turned out great, super juicy. I dry brined it the night before, then applied olive oil and Mrs. O'Learys Cow Crust rub. Also cooked the back ribs separately using Killer Hogs Brisket Rub. Two things I will do next time though. One is searing it at the end. I felt the crust wasn't as brown as I'd like. Second, I will give the roast more time to thaw. I think it was partially frozen in the center still, so took a very long time for the temp to start rising. So dinner was a little later than I had planned. Overall, I'm happy with the results and so was my family.
- Likes 20
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