You all are killing me!! In the words of Phil Conners, "Let’s live here! We’ll rent to start!" (Groundhog Day)
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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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
Seems to be a trend here. Smoked a garlic-herb crusted rib roast for flyingpiglet and me. Served with gratin potatoes and salad (not shown).
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HouseHomey - LOL. We really do have a salad with almost every meal. But it usually comes at the end of the meal on a separate plate so doesn't make it into the photos. Really.
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You guys sure eat well! I think flyingpiglet was showing you up for awhile there but you are getting her back.
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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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Mandolin slicers are, indeed, a most Archaic, yet Highly Effective device fer removin ones finger/thumb tips, even in these Modern Times lol ...Based 'pon prior experiences, I admittedly share HouseHomey 's trepidations, an apprehensions...
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Club Member
- Dec 2017
- 3785
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Wow. I can’t tell you how good all these Rib Roasts look! I usually do a rib roast, but went a different route this year.
This is the third time I’ve made Birria de Res in the last few months and these were darn near perfect. Reading up and finding some new things to add in and making a few changes from previous cooks, I think I’ve come up with the perfect combination of recipes and processes.
The Chile Oil was the main difference for these....and it amps up the flavor and crispiness to an 11! I also added Monterrey Jack and it’s just perfect. I don’t think I’ve ever had a taco that’s this great!
here’s the chile oil, cooling down after infusing so many great spices and flavors
and building the tacos for the family - I think I made 25 tacos today for us. Had to use the non-stick griddle, as my cast iron is missing...I think I left it at the lake house over thanksgiving when I made these last....I hope!
And plated up, birria de res tacos and consome and Spanish rice. This broth...drink it, dip the taco...whatever you feel like! This has to be the king of tacos!
Merry Christmas all!
Last edited by barelfly; December 25, 2020, 11:32 PM.
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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
- Jul 2020
- 282
- Omaha, Nebraska
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Pit Barrel Cooker
Grilla Grills Kong
Weber Genesis E330 w/Steelmade Flat top
Fireboard 2 Drive w/Blower
Thermoworks Mk4
Founder BBQ AF
https://www.facebook.com/groups/bbqaf/
Instagram: @bbq_af1
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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3 inches of rain and 60 mph wind gusts in Massachusetts yesterday, so had to cook this Prime Rib indoors. Missed the hint of smoke you get with the kettle and SnS, but still delicious! Cooked with convection at 225 until 125 internal temp. Came out perfect! Also featured is my new hand made cutting board my wife got me from a local friend of ours.
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Last edited by 58limited; December 26, 2020, 04:55 PM.
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Thanks for the kind words. This is the first time I've made this style of meat pie, and the first time I've ever done anything with pigs feet. I must say the gelatin made from them really makes these pies sooo good, it is probably the most important part of the pie. It just melts and coats your tongue with good pork flavor as you eat the pie. I've always enjoyed the pastry - meat food delivery system and these don't disappoint.Last edited by 58limited; December 26, 2020, 05:00 PM.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
I was craving meatballs but had way too much leg o lamb and chuck from my burger. So I made a big meatball.
about 65/35 lamb to chuck.
troymeister I sautéed 2lbs of mushrooms with shallots/ garlic in tallow. Fresh thyme added along with an onion jam I made yesterday. Tossed it in the vitamix with 2 bunches of flat leaf parsley and 4 mint leaves, thinned it a tad with beef stock I made over the last two days.
the white is pecorino Romano then a tad of panko.
Last edited by HouseHomey; December 26, 2020, 12:26 PM.
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Club Member
- Apr 2016
- 538
- North Caldwell, NJ
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Weber Genesis Silver
Weber Summit E-670
Weber Kettle
Weber Go-Anywhere gas
Weber Kettle 22
Weber Master-Touch 22
Weber Smokey Mountain 22.5
Camp Chef portable stove
Maverick ET-733
FireBoard
2x Thermapen Mk4
2x SnS
2x GrillGrates for 22 Weber kettles
NY Giants season tix.
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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
Christmas meal went fairly smooth other than a bad meat probe misreading my roast temp. I thought I was at about 108* internal and went to probe it with a thermopen only to find out it was 128* and rising rapidly. Pulled it, let it rest and it turned out ok. Overshot the spinalis though. Actually tuned out delicious regardless, sometimes you just gotta bust out. Too bad it was on a $120 prime standing rib roast
Some shots of the Troutman affair, everyone seemed over stuffed and pleased;
I'm slowly but surely teaching my 15 yo daughter how to cook. She made the cauliflower gratin and the cheese board...
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