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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I did the Japanese Milk Bread yesterday. Really good taste. Had it today with my wife's chicken salad. Moist and a unique taste. Will be doing more next week to give to neighbors for New Years. And some more for us. There pictures do not do justice to the bread.
https://www.kingarthurbaking.com/rec...k-bread-recipe
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Club Member
- Aug 2020
- 6063
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
In order to break up the monotonous display of gorgeous Christmas Day cooks....may I please present this! My only request is, I’d like to break the record for most courtesy likes ever at AR. Whatever that may be. Your likes and ridicule are most welcome here. If you’ll notice, one picture wasn’t enough to capture the beauty of this award winning display of culinary genius. Recipe available on request.Last edited by Panhead John; December 25, 2020, 08:01 PM.
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I bet them left overs are just awesome today. Do you have your timeline of how you pulled this cook off? Lighting is on point as well.
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I’ll have the full recipe along with a detailed timeline of all the steps under "Recipes". I’m guessing it’ll have so many views, it could cause our website to crash. That meal was so good, there ain’t no leftovers. Also, I did get many PM’s last night wanting some of my photography tips.
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Prime rib turned out amazing today. Did a dry brine in the fridge since Tuesday night and then used the Mrs. O'Leary's Cow Crust. 225° until internal temp hit 115°. Then seared 5 minutes per side. Flavor was amazing! Thanks Meathead for the great tips and recipes.
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Last edited by icyhawk; December 25, 2020, 08:19 PM.
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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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That looks great!....... but did ya see my chicken and macaroni pics?Last edited by Panhead John; December 26, 2020, 08:15 AM.
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A small rib roast and a two-bone rack of back ribs. The ribs are for a treat later if I actually decide that food is ever an option again.
Because this:
And this:
Turned into this:
Rib roast, garlic Parmesan green beans, popovers, and mushroom gravy. The roast was a little over where I wanted it
but was still fantastic. I could eat popovers and gravy all the time, but that's probably a bad idea.
You know what's not happening? This:
There's just no way I'm making tamales tonight. It'll wait until tomorrow.
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Looking fantastic. Dude... that popover hardware is lit! Did you borrow it from Ernest Ha! I have a bag of Hojas that I had to put in a cabinet above the fridge cuz is was screaming at me and reminding me of how inherently lazy I am.
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Don't feel too guilty, HouseHomey !
Gots me a fresh bag of Maseca, ain't even broken th seal on it, jus yet...kinda been lickin my wounds, phyically, an mentally, this Christmas; reckon it's bout time I git up offa my lazy Hillbilly arse, an git on with life, eh?
Thanks fer th Inspiration, Brother!!!!
#WWHHD? LOL
Yeah, baby; I'm all kinda better, now! (Kinda)
(Course, th dubl margarita mighta hailped some, as wail... :Last edited by Mr. Bones; December 27, 2020, 06:30 PM.
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
We celebrated Christmas with our adult kids on Christmas Eve - it was pretty much an all-day event, from noon until about 10pm, and wore us out! Our tradition as the kids were growing up was that each person picked a "favorite" food - usually something junky, and we ate that on Christmas Eve. This year, my contributions were: brisket burnt ends as a noon appetizer, and Last Meal Ribs and Grilled Buffalo Wings for our 4pm dinner. The ribs and chicken were requested by the family - the burnt ends were a bonus, as I found a bag in the deep freeze that had a pre-cubed and vacuum sealed brisket point from a brisket I did in the Fall and had forgotten about.
The ribs got a little overdone, and started falling apart when I went to sauce them, but everyone seemed to love them. Wings were a hit, as were the burnt ends.
Merry Christmas to everyone at the Pitmaster Club, and to the Amazing Ribs staff!
Last edited by jfmorris; December 25, 2020, 09:43 PM.
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Wait... you forgot about brisket? Awesome cook!
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HouseHomey - yeah, not sure how that happened. The day after a brisket cook back in the Fall, I remember cubing up the point and freezing it, but it was under other stuff in the freezer until this week. Worked out great as a quick and easy appetizier - just thawed for an hour on the counter, then into a hot Lodge 12" with a little oil to sear, then doctor up with BBQ sauce, butter and brown sugar, and into the oven at 250 for about 90 minutes.Last edited by jfmorris; December 26, 2020, 11:52 AM.
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Club Member
- Nov 2016
- 27
- San Diego, CA
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Webber Gold 22" Kettle
Webber Genesis Silver Grill
Smokenator
Therma Pen
Maverick ET-732
Roasted chicken on Christmas Eve and a boneless rib roast for today. Both came out delicious. Please don’t chastise me for the roasting rack - my wife insists on using this style, and as she drove the chicken cook I stepped back. She did allow me to monitor the temps and make sure everything was properly cooked . The rib roast was cooked low and slow on the Weber kettle with an SNS until it reached 120 and then seared over the SNS, flipping every 30 secs until it got to 130.Last edited by carlscan26; December 25, 2020, 10:05 PM.
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I bet it tasted great. Cook it how it works. You can’t taste the rack.
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Nuthin wrong with a roastin rack; they're almost practically made fer roastin, an such!!! lol
I have multiple of them, use em when applicable, an will kiss nobody's arse fer doin so, Brother!
Nice Cook, many thanks fer sharin with us...
Merry Christmas, Blessed Be, an stay Safe, an Well, Amigo!
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
So, normally we have 15-20 people for Christmas Dinner. This year was a wee bit different with just 6 of us. But I wasn’t going to not do Prime Rib, potatoes, a great veggie and a great wine. However, I decided to mix it up a bit and do a different recipe for the prime rib and the potatoes.
Prime Rib - Adam Perry Lang’s "Any Time of Year Prime Rib" from his book, Serious Barbecue
Potatoes - Ree Drummond’s Hasselback Potatoes
Veggie - My Brussels sprouts and bacon
Wine - 2006 Terra Valentine Spring Mountain Cabernet
Classic to Lang, the Prime Rib had stages and layers of flavor built in. I’ve never done it before, but it actually turned out very well. The marinade/paste and the glaze built crazy layers of spice and beef flavor and the board sauce was bright and fresh
Last edited by ecowper; December 26, 2020, 04:53 PM.
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ecowper That might be so....but ya really missed out on some damn good chicken and Mac.
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Justa brag mine up, a bit more, totally fergot I added SPOG....hate to give away alla My Secrets, but it's th Holly Daze, an I'm feelin all kinda like sharin some Warm n Fuzzies...
So glad to hear that y'all were able to have a peaceful, lovin meal together, Brother Eric, an God Bless alla yall there! Family...Last edited by Mr. Bones; December 28, 2020, 12:14 AM.
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I must commend you sir. That is the SECOND best looking pics here all day! ....👍👍Last edited by Panhead John; December 25, 2020, 10:35 PM.
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Panhead John I would never expect to be able to top your rotisserie chicken and Mac and cheese. 🙇â€â™‚ï¸
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Simply ridiculous!!
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This was my Christmas morning Bloody Mary. I used the smoked ice technique from this site. I rimmed the glass with Meat Church Holy Gospel rub and garnished with lime, celery, and a skewer with a cherry tomato, garlic summer sausage, Tillamook sharp cheddar and smoked and seared piece of pork belly on a pimento cheese biscuit (both cooked in my Traeger pellet grill). It was every bit as good as it looks. The smoked ice technique does work. The ice had a light hickory flavor.
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