Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free 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

    #76
    You all are killing me!! In the words of Phil Conners, "Let’s live here! We’ll rent to start!" (Groundhog Day)

    Comment


      #77
      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).

      Click image for larger version

Name:	PXL_20201225_220024514.jpg
Views:	317
Size:	258.8 KB
ID:	962750
      Click image for larger version

Name:	PXL_20201226_024819364.jpg
Views:	319
Size:	236.3 KB
ID:	962751

      Comment


      • theroc
        theroc commented
        Editing a comment
        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.

      • tbob4
        tbob4 commented
        Editing a comment
        You guys sure eat well! I think flyingpiglet was showing you up for awhile there but you are getting her back.

      • theroc
        theroc commented
        Editing a comment
        tbob4 - she *always*shows me up!

      #78
      My turn...... two-bone. Followed most of the process here.
      pre-roast
      Click image for larger version

Name:	CF591524-9C5D-4213-A3E0-A67D51FF604D.jpeg
Views:	333
Size:	157.7 KB
ID:	962766

      post smoke

      Click image for larger version

Name:	AA825941-8A70-493D-854A-6149FC11B742.jpeg
Views:	329
Size:	116.7 KB
ID:	962767

      carved

      Click image for larger version

Name:	3C534B93-BBA0-4099-9FD1-402B0BB84602.jpeg
Views:	333
Size:	168.6 KB
ID:	962768
      plated with bleu cheese butter, roasted cauliflower with dates and pine nuts, roasted potatoes

      Click image for larger version

Name:	543E3809-1627-4152-954C-DECC14513E8D.jpeg
Views:	329
Size:	101.4 KB
ID:	962769

      apple gallette for dessert

      Click image for larger version

Name:	CC050BBF-2E45-49EF-9D70-ECA11CE62E6C.jpeg
Views:	326
Size:	185.0 KB
ID:	962770

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        That looks delicious

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        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...

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Ego is hurt more than the thumb...... of course, I keep knocking into everything!

      #79
      And the wine Click image for larger version

Name:	image.jpg
Views:	335
Size:	89.6 KB
ID:	962773

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        theroc loves me some central coast. I joined their (Justin) wine club when God was a boy and now I’m scrambling to drink up!

      • ecowper
        ecowper commented
        Editing a comment
        Mmmmmmm, Justin Isosceles :-)

      • theroc
        theroc commented
        Editing a comment
        Justin was also one of our first wine clubs ... alas long ago. Hmmm, we still have an '05 and couple of '06 Isosceles in the cellar.

      #80
      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

      Click image for larger version  Name:	0A217F7D-7E23-435C-A103-D979852E2BAE.jpeg Views:	0 Size:	2.91 MB ID:	962776

      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!

      Click image for larger version  Name:	F2D3C842-1144-4043-8617-EF2E7679F810.jpeg Views:	0 Size:	4.00 MB ID:	962778

      Click image for larger version  Name:	6CE6D309-BF82-40D6-B42B-62F2E921DC2F.jpeg Views:	0 Size:	3.92 MB ID:	962777

      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!

      Click image for larger version  Name:	FFFAA461-AE71-494B-BEE0-7C116E130411.jpeg Views:	0 Size:	2.30 MB ID:	962775
      Last edited by barelfly; December 25, 2020, 11:32 PM.

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        OK - I was going to do left-over tri-tip in gravy tonight. I think I will switch to tacos.

      • Panhead John
        Panhead John commented
        Editing a comment
        Wow! Another show stopper of a cook. Nice change of pace from the roasts. And that broth! I’d drink it right outta the cup. Well done!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Fantastic Job, Amigo!

        I know where I'm headed, next Holly Daze...

        Dayummmm!!!!

      #81
      SnS duck, lamb and ham

      Click image for larger version

Name:	PXL_20201225_233740040.jpg
Views:	336
Size:	347.9 KB
ID:	962802

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Of course! The Trio.

      • tbob4
        tbob4 commented
        Editing a comment
        Love it!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Really Tasty lookin eats, Brother!

      #82
      Chocolate mousse Click image for larger version

Name:	PXL_20201226_014118492.jpg
Views:	319
Size:	127.7 KB
ID:	962805

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Amazing

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Troutman And now he’s piping mousse.

      #83
      Weber 22 SnS Deconstructed Standing Rib Roast. Duck Fat Potatoes, Porcini Mushroom Green Bean and Asparagus Casserole with Homemade Fried Onions on top.

      First time I separated the Ribs and Rib Cap from the Eye of the Rib. I cooked the Rib Cap hot and fast....Wow....It was like butter.

      Click image for larger version

Name:	IMG_5311.JPG
Views:	373
Size:	183.3 KB
ID:	962855Click image for larger version

Name:	IMG_5319.JPG
Views:	326
Size:	222.3 KB
ID:	962859Click image for larger version

Name:	IMG_5344.JPG
Views:	327
Size:	173.9 KB
ID:	962858Click image for larger version

Name:	IMG_5335.JPG
Views:	327
Size:	205.6 KB
ID:	962856Click image for larger version

Name:	IMG_5337.JPG
Views:	306
Size:	191.1 KB
ID:	962860Click image for larger version

Name:	IMG_5339.JPG
Views:	329
Size:	200.6 KB
ID:	962857

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Spectacular!! Love the was y’all are cooking man.

      • tbob4
        tbob4 commented
        Editing a comment
        Like Jim White , I love the look and sound of that casserole.

      • troymeister
        troymeister commented
        Editing a comment
        I forgot to mention I took the liquid from re-hydrated porcini mushrooms and added that to the Au Jus. Talk about Umami....

      #84
      PBC comes through again with the double smoked spiral-cut ham. Merry Christmas all!
      Attached Files

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        PBC, PBC, PBC! Thanks Santa! 🎅🏻

      • tbob4
        tbob4 commented
        Editing a comment
        HawkerXP - I knew you would find this post. Dtresca makes you proud!

      • Panhead John
        Panhead John commented
        Editing a comment
        What....a.......crust! 👍🏻

      #85
      Click image for larger version  Name:	C51E7AA2-3CE3-402F-A1B9-E4EBDDDE08A2.jpeg Views:	0 Size:	3.39 MB ID:	962875Click image for larger version  Name:	02317239-255D-4FEC-9EFE-FF78A1D35D31.jpeg Views:	0 Size:	4.37 MB ID:	962876Click image for larger version  Name:	301DCEF4-0E04-4480-A298-AD1A883054D4.jpeg Views:	0 Size:	4.70 MB ID:	962877Click image for larger version  Name:	04159D03-C750-4DE1-8E55-055D73F2A98C.jpeg Views:	0 Size:	3.97 MB ID:	962874

      Another rib roast. 3 bones left on. Garlic spears and Montreal.
      Last edited by HawkerXP; December 26, 2020, 08:26 AM.

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        As you can guess, no pictures of the meat after slicing. So you get a "plated" pic of cookies.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Probably a stunt double or prop. That color brother!!

      #86
      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.
      Attached Files

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Very nice. The meat the board and the knife!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Gorgeous cook and board!

      #87
      Meat Pies Pt.2

      Here are the Melton Mowbray-style pork pies I made yesterday. I left them in the fridge overnight. They turned out great!

      Click image for larger version  Name:	meat_pies3.jpg Views:	0 Size:	4.47 MB ID:	962903

      Click image for larger version  Name:	meat_pies.jpg Views:	0 Size:	3.61 MB ID:	962902
      Last edited by 58limited; December 26, 2020, 04:55 PM.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        I keep coming back to these they look fabulous. Pies are big in this country you can buy them at just about any shop even those that dont generally sell food.
        Again they look fantastic.

      • tbob4
        tbob4 commented
        Editing a comment
        HouseHomey - mad skills!

      • 58limited
        58limited commented
        Editing a comment
        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.

      #88
      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.

      Click image for larger version  Name:	681C499C-5140-451E-869B-4245853594D2.jpeg Views:	33 Size:	4.32 MB ID:	962927

      Click image for larger version  Name:	4C7CA9F4-0D3D-473F-9198-47A5A416EB3B.jpeg Views:	33 Size:	3.92 MB ID:	962926



      Click image for larger version  Name:	A0DB8EE9-A8D4-4787-A0B8-019D3B674437.jpeg Views:	34 Size:	5.16 MB ID:	962924


      Click image for larger version  Name:	F012F5F0-EA48-4162-A2F6-1BD79668BE2B.jpeg Views:	34 Size:	4.25 MB ID:	962932
      Click image for larger version  Name:	554F29AA-7991-43BE-BF34-B28C53B21A4E.jpeg Views:	33 Size:	5.16 MB ID:	962930

      Click image for larger version  Name:	AA3976DF-5F79-43A6-92EB-AEA4F97F81EC.jpeg Views:	33 Size:	4.99 MB ID:	962929

      Click image for larger version  Name:	5E475590-E4B7-44FE-A966-289DCCD39E3D.jpeg Views:	33 Size:	2.99 MB ID:	962925

      Click image for larger version  Name:	CF8A8A11-71F1-4879-9F88-D4A8ABCCC0DF.jpeg Views:	33 Size:	4.72 MB ID:	962928

      Click image for larger version  Name:	5E853945-B223-4905-ABE1-A92521EF9FDA.jpeg Views:	34 Size:	5.11 MB ID:	962931

      Last edited by HouseHomey; December 26, 2020, 12:26 PM.

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Well done, sir!

      • tbob4
        tbob4 commented
        Editing a comment
        Now I get to say YOU have skills!!

      • barelfly
        barelfly commented
        Editing a comment
        Neighbors gonna love you!!! Good catching up today! Enjoyed the conversation!

      #89
      Christmas dinner. CAB choice tenderloin from restaurant depot, crockpot potatoes, brussels sprouts with bacon. Tenderloin dry brined for 24 hours and dusted with Malcom's AP rub. Cooked low and slow on my 22 kettle with SNS and then seared at the end. Was delicious.
      Click image for larger version

Name:	A1CF4BBD-1A29-4B23-B7FC-74925014BD04_1_201_a.jpeg
Views:	290
Size:	158.1 KB
ID:	962980Click image for larger version

Name:	FD715E2D-1F0A-48B0-A0A8-DB2BF8DF6DD7_1_201_a.jpeg
Views:	275
Size:	217.9 KB
ID:	962984Click image for larger version

Name:	03EAEACF-53BA-4DFB-8532-5DEECB8053DF.jpeg
Views:	292
Size:	126.0 KB
ID:	962985Click image for larger version

Name:	F3224902-4F8A-48BD-AB0B-2FB8E8CF9D55.jpeg
Views:	298
Size:	107.4 KB
ID:	962979Click image for larger version

Name:	4A7EC733-A509-4648-B3FF-B4403DAAE729.jpeg
Views:	283
Size:	65.3 KB
ID:	962978Click image for larger version

Name:	E4699961-F4C8-4364-9317-D30E04021600_1_201_a.jpeg
Views:	263
Size:	166.5 KB
ID:	962982Click image for larger version

Name:	9F626639-9C3B-4BB4-9DCC-A5C2271DD15A_1_201_a.jpeg
Views:	281
Size:	191.3 KB
ID:	962983Click image for larger version

Name:	21124808-24A8-4786-AB7B-8FE8F09C3448_1_201_a.jpeg
Views:	283
Size:	194.1 KB
ID:	962981

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Fine job! How many people did that feed?

      • kjbarth
        kjbarth commented
        Editing a comment
        7, with leftovers.

      #90
      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;

      Click image for larger version

Name:	rib roast 01.jpg
Views:	277
Size:	179.1 KB
ID:	962988Click image for larger version

Name:	rib roast 02.jpg
Views:	352
Size:	174.6 KB
ID:	962987Click image for larger version

Name:	rib roast 03.jpg
Views:	285
Size:	153.3 KB
ID:	962989

      I'm slowly but surely teaching my 15 yo daughter how to cook. She made the cauliflower gratin and the cheese board...


      Click image for larger version

Name:	cauliflower gratin.jpg
Views:	283
Size:	140.2 KB
ID:	962991
      Click image for larger version

Name:	cheese tray.jpg
Views:	297
Size:	154.2 KB
ID:	962990


      Comment


      • theroc
        theroc commented
        Editing a comment
        Stunning

      • Panhead John
        Panhead John commented
        Editing a comment
        Excellent pics. Daughter did a great job also. Her display looks professional. And I don’t see nuttin wrong with that roast. Looks great!

      • tbob4
        tbob4 commented
        Editing a comment
        That roast looks great. In my family I can't really overshoot too badly because the wife likes it that way. The board is outstanding.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    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
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here