Christmas Prime Rib...turned out primo using Meathead’s technique.
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Nov 2017
- 7175
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Well, this is a couple of days late, but this is my December 26th cook, for my son's 26th birthday. Fajitas using marinated flank steak and Huskee 's awesome fajita spice rub recipe, and Korean Fried Chicken Wings (Dakgangjeong) from America's Test Kitchen. The pictures don't do the wings justice. Those was requested indirectly by my daughter in law on behalf of my son, as his favorite thing I've ever made, AFTER I already had prepped the fajita fixings for the evening cook. The blend of gochujang, toasted sesame oil, ginger and garlic, with the super crunchiness of the twice fried battered wings, is something else.
Last edited by jfmorris; December 28, 2020, 04:53 PM.
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Club Member
- Mar 2020
- 3562
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Dry aged Berkshire pork chops from Allen Brothers tonight. Wifey wasn’t feeling well so on my own. Dry brined for about five hours, then hit with a pork rub I get from my butcher, then into the SV pool for about two hours. Seared in a skillet to finish. Very, very yummy. Sides were of the microwave variety so not photo worthy. Sorry for the lousy photo. I was hungry and dug in before I remembered the pic. 🤦
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First cook on the SnS kettle - choice rib roast.
Crust was awesome.
A little pecan wood was great.
Over shot the internal temp a bit and it came out medium..... But my cousin called it "damned delicious" and my wife had seconds....
So I'll take that as a win on a new grill with $4/lb meat
Also had Cesar salad and fried rice to clean out the fridge.
​​​​
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Founding Member
- Jul 2014
- 2589
- 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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it is much different than electric. I had forgotten how much different. I love the constant, steady heat on the stove top. I love taking my cast iron to 450-500 degrees with almost no effort or wait time. Clean up is awesome. Control of the heat is awesome. Still learning my way around the oven, which is not so easy as the electric oven was.
- 2 likes
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Charter Member
- Aug 2014
- 2239
- 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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Threw some chicken on the Weber tonight. Cooked them indirect for about 50 minutes and then crisped the skin up for a minute or two before pulling them over the coals. Used some Myron Mixon Honey Money rub before the cook and finished six of them with some Schmiggity’s Original (local sauce - if you can get your hands on some online it’s awesome stuff on Chicken)
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Founding Member
- Jul 2014
- 5347
- 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
This is not about the omelet made with leftover Brisket. It's about the Misen Carbon Steel Pan that I got from my Secret Santa aka Thunder77. Honestly it works better than the non-stick pan that I "used to" use. Thanks again Joseph!
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Club Member
- Sep 2017
- 635
- NW Oregon
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RecTec 680 w/ smokebox
Blackstone 36” for home
Blackstone 22” for camper
Charbroil 3 burner gasser
Anova
Thermapen Infrared
A couple things in the past week or two that I have made. I keep forgetting to get in here and post any pictures!
Appetizers for Christmas Eve dinner (buffalo chicken cups, jalapeno popper cups, pineapple teriyaki meatballs, candied bacon, bacon wrapped smokies) and teriyaki yakisoba on the flattop another day.Last edited by tamidw; December 29, 2020, 01:47 PM.
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Club Member
- Dec 2018
- 3212
- Texas Gulf Coast
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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)
Was wanting to do something other than chicken tonight so I decided on pork tenderloin. I was looking for an herby-roasty flavor, so I seasoned it with pepper, EVOO, and herbs de provence. (I didn't salt the tenderloin as I thankfully noticed that it was very much pre-brined.)
I've been struggling with getting a good sear lately. I either don't sear enough or I sear way to much and getting to heavy char (i.e. burned) territory.
I wasn't paying attention and I lit too many coals for the SnS. I did a full chimney and I should have only done a half-chimney. So I had a pretty good fire going. I did one minute one side of the tenderloin, flipped it over and did a minute on the other side. I then did about 20 seconds on the "smaller" sides.
I ended up with a killer roasty/crusty sear. No char. It was perfect. Just look at this:
The cook was not perfect. As I said I had twice as many coals going as I should have. As such, the temps in the Kettle got to 420 degrees for most of the cook (when I really wanted around 325). Thankfully, it didn't do much harm. The thinner part of the tenderloin was more done and not pink (but still very juicy -- this tenderloin was pre-brined, which helped that I am sure) by the time the thicker part got to 140.
I paired it with a Balsamic-Honey reduction sauce that, while a bit sweet for me, paired very well with the herbs de provence seasoning. The combination had fig-like notes to it that was very interesting.
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