Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
Collapse
This topic is closed.
X
X
-
Club Member
- Dec 2017
- 3938
- New Mexico
-
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
- Likes 22
Comment
-
Those beans really...look...good! Recipe please?
- 1 like
-
Panhead John - thank you! I’ll post up a recipe for them soon.
- 1 like
-
Well it’s been awhile since I’ve posted in here. It’s not from a lack of cooking things worth while but I either just want to eat or (usually) my photography skills are just. not. there. I mean you gals and guys are so impressive in all you do, but then being able to take a picture that does it any justice 🤯. So I’m working on it.
Kids requested wings for dinner so off to the grocery store I went to pick some up because it’s not every day they can agree on what to have. While I’m there I see some beef back ribs which aren’t my most ideal find but it reminds me I just got some HBBR that I need to try so those went in the basket too.
Here you see the ribs giving my kettle some love because since the WSCG came around I generally use that for smoking but I wanted to use that for wings later. Felt really good firing up ol’ reliable for smoking again and I know the kettle felt good getting called to action. It’s pecan incase you’re wondering.
Fast forward
Side note, I always enjoys the moment of opening up the lid for the first time, many hours later, and seeing how randomly these ribs tighten up and expose the bones. Never nice and uniform like pork but always pretty.
Side-side note, I was initially intrigued/concerned about the dominating cumin flavor I tasted in the HBBR right out of the bottle but it took a back seat over the course of the cook and the end result was great. It was only a first go but I think it will join the permanent ranks of things I keep on hand.
And let’s not forget the wings which were, as always, adored by all.
Cheers
- Likes 24
Comment
-
Club Member
- May 2020
- 2734
- Long Beach, CA
-
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
Not the best picture, but it was my first cook with the SnS. And not only that, I made the Alabama white BBQ sauce. I used the recipe from peace love and BBQ. I even bought Dukes Mayo online. I’m not in love, it was very thin. But, maybe I need to use another recipe. I will keep trying. Paired with grilled zucchini and roasty potatoes.
- Likes 19
Comment
-
Club Member
- Aug 2017
- 7574
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
SheilaAnn great minds must think alike. I also made Alabama White Sauce Chicken yesterday. I do it a little different then it’s supposed to be done but we like it. I actually marinade my chicken in the sauce and also dip it in the sauce right before I serve it. That’s why I make two separate batches of the Alabama White Sauce. I also don’t "Smoke" my chicken. I cook it over a single layer of coals on my Weber 22†flipping frequently so as not to burn the chicken.
Per batch of my sauce I start with one cup of Mayo and 1/3 cup of apple cider vinegar. I’ll get a touch more vinegar from the horseradish and mustard I add but not too much more.
- Likes 22
Comment
-
Club Member
- Dec 2018
- 3197
- Texas Gulf Coast
-
Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
My friends, I went from having no idea how to cook shrimp four days ago to absolutely nailing it.
I give you blackened shrimp over brown rice and carrots, with a garlic-butter sauce!
So, sosososo...so good.
I did it in a cast iron pan. (Eventually I will grill these things, but meetings kept me confined to a very quick cook.) I had seasoned the shrimp with pimenton (smoked paprika, Steven Raichlen trick for fast-cooking foods that can't absorb smoke), salt, pepper, oregano, garlic powder, onion powder, cumin, and cayenne.
Two minutes per side in a 450 degree skillet and the shrimp were perfect, absolutely perfect. I brushed on some garlic-butter sauce (two minced garlic cloves swimming in 3 tbl of salted butter).
I mean, just look at this lovely blackened shrimp!
It has been awhile since I've cooked something myself that is on par with or exceeds a restaurant. Wow.
- Likes 23
Comment
-
Grabbed a whole chicken a few days ago and needed to break it down and freeze/cook things. Did a nice seared chicken breast with garlicky pasta but wanted to try something different with the thighs and drumsticks. So... 10 hour chicken confit:
Salted the night before and left to cure in the fridge, then washed of the cure and into a 205 degree oven for 10 hours in olive oil laced with peppercorns (white and black) and a few garlic cloves. I plucked those out and put the in the fridge. Oil was strained and is in a jar waiting to use to season some potatoes.
- Likes 17
Comment
-
Club Member
- Jul 2019
- 2110
- Central IA
-
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
- Likes 15
Comment
-
Club Member
- Dec 2017
- 104
- Cary, NC
-
Love of Kettles and always looking for a new vintage kettle to add to the collection.
Weber Spirit II 310 Natural Gas Grill
Weber Stainless Steel Performer (Plum)
Weber 18" Kettle (Plum)
Weber 22" Kettle (Yellow) x 2
Samson Dominion 22" kettle (red)
Weber Smokey Mountain 22"
Thermapen
Favorite Beer Type: IPA
- Likes 21
Comment
-
Last time we put in an order with our local regional farmer's market (where you pick out the products online and then pick them up on a specific day of the week) I took a chance on some pork chops from an all-natural farm
They were really small, wife & I were laughing at how small and "cute" they were but the meat looked good so I was eager to fix them. I did them in a cast iron, with baked potato on the side
Small as they may have been they were really delicious there was nothing left on either of those plates except for the bone. For dessert we had some dragon fruit with hot sauce (hot sauce not shown)
- Likes 15
Comment
-
Attjack I don't know how common it is but it's pretty good. Put a few drops of hot sauce on a dragon fruit slice, spread it around, then eat itLast edited by BradNorthGA; March 9, 2021, 07:46 AM.
- 1 like
-
Troutman dragon fruit has a great texture but the taste is somewhat bland (hence the hot sauce)
-
Club Member
- Aug 2017
- 7574
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
- Likes 12
Comment
Announcement
Collapse
No announcement yet.
Comment