Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

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

There are 4 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

    Duroc Pork butt on the MAK.
    Attached Files

    Comment


    • Skip
      Skip commented
      Editing a comment
      Yum! Looks like you and that New MAK are getting to know each other real well glitchy .

    • fzxdoc
      fzxdoc commented
      Editing a comment
      The General has hit her stride. Looks great.

      Kathryn

    I give you blackened salmon and garlic-butter peas.

    The salmon is a little underdone from where I like it.....I've got to get that pan hotter. I did try a little something different on the salmon. I've read that brushing the salmon with a thin layer of melted butter before applying the blackening seasoning will help the seasoning, well, blacken, due to something about how milk solids cook. I think there might be some truth to that.

    Click image for larger version

Name:	IMG-4601.JPG
Views:	242
Size:	95.8 KB
ID:	1003290

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      A MR salmon never offends over here.... I used to think it was taboo. But you get quality fish, you can go to M or MR.

    • FireMan
      FireMan commented
      Editing a comment
      You give it & I’ll take it!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      The solution: Sous vide then seared or lightly broiled. Perfect every time.

      Kathryn

    Did a steak and cheese on Lodge C. I. griddle. Peppers and onions, threw in a jalapeño, salt pepper and drizzled grapeseed oil. Sharp Cheddar, smoked for the steak. Made extra. Going to add to omlet. On a Wegmans caraway seed kaiser roll. Oh that's mashed potato for a side.

    Click image for larger version

Name:	20210313_194132.jpg
Views:	248
Size:	182.8 KB
ID:	1003296

    Comment


    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Looks like a very tasty sandwich. Has a Philly vibe going there.

    • smokin fool
      smokin fool commented
      Editing a comment
      I'm in on that sammy

    Grilled Leg of Lamb, hasselback waffle potatoes, grilled asparagus:

    Click image for larger version

Name:	IMG-6323.jpg
Views:	270
Size:	109.0 KB
ID:	1003299

    Butchered the boneless LoL into grillable pieces:

    Click image for larger version

Name:	IMG-6258.jpg
Views:	231
Size:	97.2 KB
ID:	1003304

    On the grill for the smoke/heatup (Dolly rub, not made into paste):
    Click image for larger version

Name:	IMG-6299.jpg
Views:	228
Size:	139.7 KB
ID:	1003300

    Seared:
    Click image for larger version

Name:	IMG-6306.jpg
Views:	225
Size:	71.0 KB
ID:	1003302

    Done:

    Click image for larger version

Name:	IMG-6308.jpg
Views:	233
Size:	119.1 KB
ID:	1003303
    Cut up:

    Click image for larger version

Name:	IMG-6315.jpg
Views:	230
Size:	129.2 KB
ID:	1003301

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      That came out nice!

    Here’s the Flannery Beef 34oz dry-aged porterhouse steak I bought a couple of weeks ago. 2" thick.
    Click image for larger version  Name:	Porterhouse1.JPG Views:	17 Size:	1.84 MB ID:	1003323
    Click image for larger version  Name:	Porterhouse2.JPG Views:	17 Size:	1.54 MB ID:	1003324

    Rubbed with Oakridge BBQ Carne Crosta Steakhouse Rub.then on the Yoder at 220°F with Mesquite pellets and an Amazn smoke tube until 110°F IT 2 hours later.
    Click image for larger version  Name:	Porterhouse3.JPG Views:	17 Size:	2.29 MB ID:	1003325

    Rested 15 minutes then into a CI pan to sear, basting with butter, smashed garlic, and thyme to 135°F.
    Click image for larger version  Name:	Porterhouse4.JPG Views:	17 Size:	2.91 MB ID:	1003326

    Sliced and served up with mashed yellow potatoes. Needed something green on the plate…..so I had a straw handy!
    Click image for larger version  Name:	Porterhouse5.JPG Views:	17 Size:	2.73 MB ID:	1003327
    Excellent piece of meat. The fillet side was fork tender. I don't think I will use the smoker next time. I like the results, visually, doing it all on the grill better. Not complaining though.
    Last edited by ofelles; March 13, 2021, 10:20 PM.

    Comment


    • RichieB
      RichieB commented
      Editing a comment
      looks great. For me its a 3K trip. How did it come? Frozen, if so how dry ice? How long to get from order to received? if something is not right, how is their customer service? I'm sure I could muddle through the web site. and i will but any quick tidbits would be appreciated.

    • RichieB
      RichieB commented
      Editing a comment
      i just noticed the green comment. Other than peas, no green on my plate. And they get mixed into the tators.

    • ofelles
      ofelles commented
      Editing a comment
      RichieB I'm only about 50 mile away so it was $10 overnight and fresh not frozen. If I remember correctly they will ship frozen. It was the 1st order from them. Ordered 2/27 arrived 3/4. I will be ordering again.

    Cardamom curried chicken.

    Click image for larger version

Name:	IMG_20210313_212910_723.jpg
Views:	225
Size:	93.0 KB
ID:	1003335

    Comment


      Smoked a couple of SRF corned beefs I picked up at the grocery store. Rubbed with Meatheads pastrami rub. Served with air fryer potatoes and sautéed cabbage for a twist on a St Patrick’s Day meal.
      Click image for larger version

Name:	1507B4A8-F15B-487C-AA5D-E24D75707648.jpeg
Views:	253
Size:	165.7 KB
ID:	1003346Click image for larger version

Name:	543A21C2-876B-4B67-B22D-CD196CD8905F.jpeg
Views:	208
Size:	187.7 KB
ID:	1003349Click image for larger version

Name:	8F4E799A-BF47-4488-B6DC-A613E75FF000.jpeg
Views:	208
Size:	182.2 KB
ID:	1003348Click image for larger version

Name:	6A5ED2D5-F199-4662-97A2-A9FA3DE16D41.jpeg
Views:	209
Size:	154.1 KB
ID:	1003347

      Comment


        Had a half of a pork loin roast in the freezer that I had cooked sous vide a few weeks ago. Warmed it back up with a few hours at 130F in the water bath, then seared it on the weber gasser. Served it with risotto with mushrooms and the first fava beans from the garden, along with some brocollini.

        We were very pleasantly surprised how tender and moist the roast was even after a few weeks in the freezer.

        Click image for larger version

Name:	PXL_20210314_024733671.jpg
Views:	270
Size:	207.7 KB
ID:	1003354

        Comment


        • mnavarre
          mnavarre commented
          Editing a comment
          @ShielaAnn I think we probably should have a gardening thread. I mean, heck, we've got guitars and cars so why not.

        • theroc
          theroc commented
          Editing a comment
          SheilaAnn - I started our fava in containers back at the beginning of October, and transplanted into the ground at the beginning of November. The plants are a bit scrawnier than usual this year, but we did get our first few beans off them this week. We like to start them early so that they're finished by the time the tomatoes need the space they're in.

        • theroc
          theroc commented
          Editing a comment
          SheilaAnn and mnavarre - How about the Show Us What You're Growing thread at

          https://pitmaster.amazingribs.com/fo...you-re-growing
          Last edited by theroc; March 14, 2021, 03:17 PM.

        Ribs, sausage, and a smoked slaw.

        Click image for larger version

Name:	Resizer_16157064771243.jpg
Views:	207
Size:	342.7 KB
ID:	1003393

        Click image for larger version

Name:	Resizer_16157064771242.jpg
Views:	209
Size:	418.2 KB
ID:	1003391


        Click image for larger version

Name:	Resizer_16157064771240.jpg
Views:	205
Size:	428.5 KB
ID:	1003392

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          That cutting board first photo! Ready to pick up a piece of meat.

        • Attjack
          Attjack commented
          Editing a comment
          Everyone was so ready to pick up the meat I didn't even get a shot of the full rack and spiral 😂

        Brisket and Beef Ribs for Tacos! This is my favorite thing to do with brisket and beef ribs. Especially up at the cabin, nothing brings people together like this meal.
        Click image for larger version

Name:	IMG_1193.jpeg
Views:	215
Size:	228.7 KB
ID:	1003422

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks! That is my Walnut and Oak cutting board. I don't use oak much anymore for wood working, but I do love this board. Richard Chrz

          Nope, I ran the Weber Kettle yesterday. The snake method works really well for set and forget. We had a spring cleaning day in the shop yesterday, so I had no time to baby sit. I did not have my PBC up here with my, otherwise that would have been the rig of choice. HawkerXP

        • MeatMonster
          MeatMonster commented
          Editing a comment
          Man you've nailed that.

        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks! I think you may need to try this at your spot! MeatMonster

        Sunday Skillet 🍳 🌿

        (I preheated the skillet on the direct side of the grill, and transferred to the indirect side for the remainder of the cook)
        Attached Files

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          That looks so appetizing. Beautiful presentation.

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

        • Ernest
          Ernest commented
          Editing a comment
          I love to see a well used cast iron skillet. It's heart warming


        Sous-Vide-Que Angus Flank Steak. Sous vide at 130F/90 minutes, flash chilled, smoked at 250F with hickory until 120F IT, then seared on a cast iron DNG at 650F. Perfect medium rare, served with a chimichurri board sauce.

        Click image for larger version

Name:	IMG_5560.jpeg
Views:	225
Size:	111.7 KB
ID:	1003508Click image for larger version

Name:	IMG_5559.jpeg
Views:	180
Size:	111.7 KB
ID:	1003509Click image for larger version

Name:	IMG_5561.jpeg
Views:	185
Size:	108.2 KB
ID:	1003510

        Comment


          Smoked a pork butt on the Kong yesterday for some pulled pork sliders. Smothered with some VeteransQ Gold sauce.
          Attached Files

          Comment


            Sunnys on rye with an avocado schmear that has that Jacobsen Black Garlic Salt mixed in. I need Attjack to mix me up one of his Bloody Mary’s! However, the fresh squeezed OJ from the tree is delicious!

            Click image for larger version

Name:	E38DAC48-A614-4A38-8FA2-A9A24F051C8B.jpeg
Views:	185
Size:	147.5 KB
ID:	1003603

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              That looks delicious.

            • theroc
              theroc commented
              Editing a comment
              Perfect way to start the day

            Another round of pulled pork, soooooo good always a hit
            Attached Files

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Looks Tasty, Brother!

              Whatcha usin fer sauce, up in there???

            • BradNorthGA
              BradNorthGA commented
              Editing a comment
              Mr. Bones that is a bottle of BBQ sauce from a BBQ joint here in Georgia

            • Spinaker
              Spinaker commented
              Editing a comment
              NIce! Whip up some pulled pork tacos with that stuff......if those samies ever get old.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          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
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedreview


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker