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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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7 am..... smoker at 230 degree...... 6lbs of apple juice injected, meat dust covered, pure bliss hits the grates.
11 am..... added some beef back ribs (leftover from New Year’s Day rib roast) ..... salt and pepper only... everything is being mopped with the Lexington Dip.
4 pm..... everything is looking great. Probed the ribs and they seem buttery soft (this is 3rd attempt at beef ribs, we won’t talk about the first 2). Butt is reading 170 and is taking a bit longer than I thought. I was hoping to put it in the cooler at 5 pm to rest until the party.
7pm..... food is served. Everyone loved it and I thought they were the best beef ribs I’ve ever made.Last edited by Big Ed; January 9, 2021, 07:15 PM.
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Founding Member
- Jul 2014
- 5571
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Bragging on my wife’s cooking this time ..... her world famous Boeuf Bourguignon. People in more than one state talk about it, so that’s pretty close to world famous, I figure. She has spent years mastering and tuning Julia Child’s recipe and really has it pretty much perfect. But she had to figure it out all over again on the new stove. Came out great!
The ingredients and pans and such
Everything but the onions and mushrooms. Now it goes in the oven for a few hours.
Added the mushrooms, ready to serve, boom!
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Stuey1515 working with Stacy to document her adaptation and then I’ll post it in the Recipes channel and tag you. The starting point is Julia Child’s recipe in Mastering the Art of French Cooking. Julia changed the recipe over the years, so you can’t trust other versions.
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7 lb. pork butt from the local butcher. Look at that marbling in the first pic. It's 6:30 am and 30 degrees out side. Smoked it for approx. 7.5 hrs. and pulled it from the smoker at about 170 degrees. Wrapped it and finished in the oven while I continued to remodel the house . Pulled from the oven about 5 pm at 198 degrees. looks like I could have pulled it at 195
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Club Member
- Aug 2020
- 6162
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
I just finished eating some brisket tonight that I started this morning.....and I braved life threatening temperatures of 38* to do so. Man, am I glad I did. I just cooked the best brisket that I’ve ever done. And I’ve done maybe 30-40 briskets over the years. Anyway, the reason this was my best is because of joining AR and learning so much from you guys and gals. I only started using temp probes the last few years before joining AR and that helped. But, I never got serious about my techniques until joining. I paid more attention to the "stall" and how to over come it. I never heard of a faux cambro or letting a brisket rest in a cooler for a few hours before serving. All of which I did tonight. There’s also a few other things I could mention, but I don’t want y’all getting all teary eyed and start crying. This was just a "Choice" brisket also. And I rubbed it with Big Mo’s Texas Brisket Rub. Which is an awesome rub. The brisket turned out excellent with a nice smoke flavor, fork tender and juicy.
Also, Zatarain’s makes an excellent dirty rice mix, which I made with spicy ground pork. The pictures don’t do the brisket justice really compared to how it tasted.Last edited by Panhead John; January 10, 2021, 07:29 AM.
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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.
Accidentally one of the best things I’ve eaten all year. Crap, it’s only the 9th. Ok all of last year too.
if you have Never had Ora King Salmon you should make a point to try it. It’s not wild fish but amazing.
also I forgot I took the stopper out of an olive oil bottle. Oops. Don’t hate on me like they do on you tube... People go nuts that I Use a fork to flip meat with... all the juice will go running out. 🤦
I digressed, again.
I had carrots, shallots, garlic and tomato that needed to be used. But.... I wanted fish with crunchy skin and salad. So I had a simple salad early and went to the store and bought fennel.
FF a couple of hours and in garlic confit oil I sautéed fennell, carrots, shallots garlic and added tomatoes and peeled sliced lemon. I then added some kind of chicken-eee veggy stock I found in there. Heated it all up and plopped it in pan. Threw Some butter in there and let it go.
Now to the fish after adding way too much EVOO (oops, I’m ok with it though, love that stuff) simple salt n pepper sear skin side down, toss in some butter and baste. Tossed into oven and basted some more. Flipped it over till done.
Rest for a minute and eat on your finest China like me.
on the last pic I gently pulled on that portion with my fork. It went through like butter but the pieces were still in tact.
I tell you all of this because I used what I had and only bought fennel and cleaned the fridge. It was a "throw together" type thing that was so simple and ate amazingly well. I sacrificed the crispy skin for the juice. Of course thats like a 12 ounce piece of salmon on my plate.
Man this was good. it’s always the simple stuff.
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If you’re willing, I’d like to learn the details on those buns. Look fantastic, and I’m hoping to do a summer of burgers. I’ll credit you.
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Richard Chrz let me see if I can write something up. I did a twist fusion of Japanese bread with brioche. Brioche takes a lot of time. So I throw in the Japanese twist to cut back on brioche process
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Club Member
- Apr 2018
- 4919
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I'm so unworthy when I see these cooks. Have not done a lot of outdoor cook this year. Hope that to change. Have done some indoor. Today did a bake. Might have posted similar before. Dark Rye Bread . Doubled so two loafs. I have not sampled. My wife who is is not a fan of rye with caraway see liked it.
On another topic :
Sunday brunch, Omlet with steak, onion, cheese, pepper. With a couple of slices of the bread. Leaning to lox and cream cheese. OJ. to wash it down. Hope to share pictures.
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Founding Member
- Jul 2014
- 1480
- 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
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Made ribs last night on my Kamado. Both racks with Memphis Dust. One wrapped with just vinegar sauce. The other with brown sugar, Mayo, vinegar sauce, and some captain Rodney’s. Hard to pick the winner!
the bigger news is that this was my first cool with the FireBoard Drive system. It was money. It let me leave house to coach my sons hockey practice. Did first 3 hours at 250. Then used the app to raise grill to 275. Worked like a charm. I know it was just one cook but if it does this each time, this thing is highly recommended.
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