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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Dec 2020
- 177
- Grand Rapids, MI
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Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
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Troutman If your idea of Big Sexy is short, fat, balding and bespeckled then I'm your guy.
Oh, and don't forget broke....
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Wow the color on that bacon!
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It has brussel sprouts, onion, red bell pepper, garlic, eggs, taters, seasonings, cheese, sliced smoked sausage, and breakfast sausage all wrapped up in the bacon weave. I don't measure anything just add ingredients until it looks right. Smoked at 225. Usually takes about 2-1/2 to 3 hours.
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2†thick tomahawk, prepped by peppering with large Himalayan salt crystals (not too much), brought to 115 internal temp low and slow, then drizzled with bacon grease as I seared to to 135 internal perfection! The large salt crystals was a first, and I really liked the pops of flavor!
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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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Ribeye cap, reverse seared.
I had purchased tied spirals of prime rib cap steaks from Costco, and posted yesterday to ask for advice as to whether to unroll and cook hot and fast like a skirt steak, or reverse sear still tied up. From the responses I learned a lot about 'blade tenderizing', and the risk of that introducing bacteria into the center of the meat. In any event, today I decided at the last minute to leave them tied, mostly because otherwise the resulting strips would all be small, and of very variable thicknesses.
Generous salt and pepper. As we were using both kitchen ovens at 425 (for the artichokes and 'shaken' potatoes) I started the steaks on the center of my gas Weber with indirect heat, approx 330-350. I brought up to internal temp of 120-125, then transferred to grill over wood fire. The finish internal temps were at least 145, but this cut is so fatty, that they were very tender, juicy, and still pink. Everyone loved them (except my wife noted that they were 'fatty'. Hah!)
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What an incredible cook! Man that looks good. I will have to get some tips on the grilled artichokes!
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Richard Chrz The artichoke prep takes some time. I trim the leaf tips (not strictly necessary), cut off the top 2 cm, spread the leaves a little. Split up the middle, use a sharp spoon to scrape the choke out of both sides. 1-2 garlic cloves in each hollow, about a tsp of lemon juice brushed or spooned over the leaves, stem and hollow, then about 1.5 tsp olive oil, salt, pepper. Put in baking sheet, cover tightly with aluminum foil, bake at 425 approx 1 hour. Incredible.Last edited by Dr. Pepper; February 21, 2021, 07:46 PM.
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
After doing the lobster ravioli a couple of weeks back I saved the shells for a stock. Tossed the tails on the Traeger for an hour then made a basic stock. It cooked down to a perfect 2 quarts, enough for 2 lobster risotto recipes. Grilled Ahi and risotto was on the menu for dinner last night. Pretty dang good!!
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Panhead John I haven't heard anything directly, but they posted on their FB page that they were shut down for a few days due to the crazy weather. I follow the LSG fan page as well and folks are still getting deliveries. I'm hoping to hear something next week. The weather is turning nice up here and it would be great to get it seasoned.
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Troutman it looks like saffron was added (it wasn't). Man, it turned out good. That stock made the house smell like we were at the ocean, in the good way!
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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
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