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

    What a weekend, did not think I was even going to pull off a cook this week, or weekend. OT kicked my arse on Wednesday, ever since, my body revolted. Hands closed, at one point my arm pulled so bad, I drove my chairs footrest through the wall, and then burned myself with boiling water twice trying another day, today, my wife had to keep prying my hands open, and icing them. But,

    I rested, iced, and said, wing it, and go with what happens. I braised short ribs for the first time, made a sauce from scratch from the drippings, pasta water, paste, and various herbs & seasoned to taste, Glad I did it. My OT will hear from me this week when we meet again, no more kicking my arse. Lol

    Click image for larger version  Name:	9437ED13-1A9C-4BFB-B0A6-F07679FD15E8.jpeg Views:	11 Size:	2.53 MB ID:	972001
    Last edited by Richard Chrz; January 10, 2021, 06:41 PM.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I hesitate mostly to talk about adjustments i make, but after this past week..;

    • ofelles
      ofelles commented
      Editing a comment
      At times the old body just does what it wants no matter what our plans are. Adjust, adjust adjust,right!?!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Outstanding sir!! Well done.

    Tried the pork chop recipe. Did a shoulder too. Came out good.
    Attached Files

    Comment


      My weekend with a prime striploin. Cut on Friday, Steak on Saturday, grind the trimmings for burgers on Sunday.
      Click image for larger version

Name:	20210108_201134.jpg
Views:	254
Size:	83.7 KB
ID:	972037Click image for larger version

Name:	20210108_202230.jpg
Views:	258
Size:	166.9 KB
ID:	972038Click image for larger version

Name:	IMG_20210109_182832.jpg
Views:	256
Size:	50.9 KB
ID:	972033Click image for larger version

Name:	20210109_190332.jpg
Views:	254
Size:	133.6 KB
ID:	972036Click image for larger version

Name:	20210110_132018.jpg
Views:	242
Size:	85.5 KB
ID:	972035Click image for larger version

Name:	20210110_181751.jpg
Views:	245
Size:	117.7 KB
ID:	972034

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Looks fantastic!

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Yes & Please

      • Panhead John
        Panhead John commented
        Editing a comment
        Aren’t you a little young to be cooking stuff like this?

      Click image for larger version  Name:	20210110_172035.jpg Views:	77 Size:	709.9 KB ID:	972055
      Simpler supper tonight. Bacon/Egg Fried Rice and a SV Chicken Breast. Tried searing on the MAK 2 Star with the Flame Zone Covers off. It worked!! About 2 minutes per side at 450* and still very tender & moist chicken..

      https://www.foodnetwork.com/recipes/...d-rice-5550066
      Last edited by Skip; January 11, 2021, 09:10 PM.

      Comment


        Well, I had a chicken dry brined and ready to rotisserie, and boom! While on a walk, we decided that good, old fashioned, direct grilled BBQ chicken sounded good for a change. So.... I cut the chicken up, hit it with a sprinkle of Simon & Garfunkel on both sides, and grilled it up on the gasser (it was crying out for attention). Hit with some Sweet Baby Ray's during the last 5-10 minutes, and it was oh-so good with salad and green beans. Plus it was a lot quicker cook (less than 30 minutes) than it would have been on the kettle with the rotisserie.

        Got a lot "crisper" that expected - I started grilling in daylight, and finished grilling in the dark under floodlights with lots of shadows. The meat was perfectly done, skin was crispy and tasty with the sticky sauce. Yvonne went back for seconds, so the cook was a success!

        Click image for larger version  Name:	IMG_4086.JPEG Views:	0 Size:	1.28 MB ID:	972062Click image for larger version  Name:	IMG_4085.JPEG Views:	0 Size:	1.01 MB ID:	972063
        Last edited by jfmorris; January 10, 2021, 07:35 PM.

        Comment


          Last night’s pork roast. Served with roasted sweet potatoes and sautéed spinach. We were so hungry, I did not get a
          plated pic.

          Click image for larger version

Name:	A231E2AE-E939-47D5-A017-1A988EED7948.jpeg
Views:	286
Size:	176.3 KB
ID:	972070

          Comment


            Made some wings tonight on the kettle with SnS. Used my Kosmos wing dust I picked up with my Secret Santa gift card from clb239.

            garlic parm and Nashville Hot! Melted a little bitter and tossed, and added some Frank’s Hot Sauce for the Nashville wings.

            really good! Would like to compare side to side the Nashville Hot with Kosmos Dirty Bird to see how they differ.

            Click image for larger version

Name:	4515861E-BC9C-4D0D-A6ED-92352E46489E.jpeg
Views:	330
Size:	167.3 KB
ID:	972075

            Comment


            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              What’s the dipping sauce?

            • barelfly
              barelfly commented
              Editing a comment
              SheilaAnn

              A little ranch for the Nashville hot. I like a little here and there, but usually eat them as is.
              Last edited by barelfly; January 10, 2021, 08:14 PM.

            Well, it was bacon day.
            Click image for larger version

Name:	20210110_204138.jpg
Views:	276
Size:	138.6 KB
ID:	972125

            And SWMBO and I decided to do lasagna from scratch for dinner. She made the noodles, I did the sauces. No smoke here, but it was soooooo good.
            Click image for larger version

Name:	20210110_191521.jpg
Views:	269
Size:	171.3 KB
ID:	972126

            Comment


            • Skip
              Skip commented
              Editing a comment
              There was a north wind yesterday and I could smell bacon and lasagna. Now I know why. Had to be delicious!

            Nothing in the grill or smoker tonight, but had a whole chicken waiting to be devoured and felt some French inspiration. Chicken Chasseur with some extra rich stock and some delicious mushrooms. Also some glazed carrots recently learned from a Thomas Keller MasterClass!

            Click image for larger version

Name:	38F61EF7-0BD9-437F-A0B8-9A31B98D22F0.jpeg
Views:	270
Size:	143.0 KB
ID:	972133Click image for larger version

Name:	36F8A72B-E460-4A14-BD08-65287833037D.jpeg
Views:	267
Size:	121.2 KB
ID:	972132

            Comment


              CI Wagyu Flank Steak with grilled radishes. Finished with Jacobson Black Garlic Salt. Baker and greener beaners.

              Click image for larger version

Name:	1D4EAD32-BE02-4502-B7B6-41CE1323A51B.jpeg
Views:	266
Size:	95.9 KB
ID:	972153

              Comment


              Tri tip, potatoes,and spicy kale.

              Click image for larger version

Name:	Resizer_16103372939481.jpg
Views:	277
Size:	311.5 KB
ID:	972162

              Click image for larger version

Name:	Resizer_16103372939480.jpg
Views:	264
Size:	318.1 KB
ID:	972163 ​​​​​​​

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Fresh!!

              8 lb pork shoulder on the kettle with an SNS. Cooked for 9.5 hours starting at 230 until the stall then up to 275-300 range (it varied a lot due to wind) until it got to 202. Got so excited to pull it apart (it was falling apart taking it off the grill) that I forgot to get a picture of it in its entirety. I did snap a pic half way through pulling it apart. First time using Rocky’s Rub from SNS and really happy with it. Pics are out of order, but you can figure them out
              Attached Files
              Last edited by carlscan26; January 10, 2021, 10:47 PM.

              Comment


                Lazy cold Sunday chicken enchilada. No I didn't make the cheese LOL Click image for larger version

Name:	PXL_20210111_011015998.jpg
Views:	267
Size:	219.6 KB
ID:	972208

                Comment


                • ecowper
                  ecowper commented
                  Editing a comment
                  I'd eat those

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Sure you didn’t.

                Some breakfast with leftover brisket from yesterday.
                Attached Files

                Comment


                • ofelles
                  ofelles commented
                  Editing a comment
                  Now that's how I make an omelet! Not worthy of the cover page but full of meat and really good tasting.
                  Last edited by ofelles; January 11, 2021, 06:50 PM.

                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Oooo, yeah!

                • Huskee
                  Huskee commented
                  Editing a comment
                  LOVE a leftover brisket omelet!

                Click image for larger version

Name:	51FB9B8F-27A7-4037-BF24-96E48300B325.jpeg
Views:	251
Size:	106.0 KB
ID:	972526 Been a while since I posted anything. Tonight I did veal Osso Bucco for dinner. Had four absolutely huge veal shanks from Allen Brothers. Did it in the Dutch Oven with a traditional recipe I have used before. Delish. But I didn’t get the sauce thick enough. Otherwise it was great. Crappy photo though. Sorry.

                Comment


                • SheilaAnn
                  SheilaAnn commented
                  Editing a comment
                  Family fav here! I always use Marcella Hazan’s recipe. I even own marrow forks!

                • Old Glory
                  Old Glory commented
                  Editing a comment
                  Nice hearty meal. Looks great!

              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