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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Jun 2020
- 78
- Salem, Oregon
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Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
We are a few days late here in our household. Moved over the middle of December thru New Years and missed our New Years red beans meal we make. I decided yesterday to get it together and did the hard part, soak the beans. The rest was just fun. For a change, I added carrot to the mix, hoping it will bring a slight sweetness to the blend of flavors. Crisped some bacon and used the fat to char and cook all else. Then added the stock. The mix is simmering away for another few hours.The house smells so good right now. Final verdict is a bowl and half of just plain goodness. Ahhhhhh.Last edited by Towering Inferno; January 15, 2021, 09:16 AM.
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Live in Nawlin's a few years, learned a couple things. ;-) I just need to get the camellia red beans to be more authentic.
- 1 like
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With the exception of carrots, I could tell from the looks of it, it was pretty authentic. I use the Cajun Trinity in mine. Not knocking the carrots cause I’ve never tried it. But it looks damn good. Not watery like some. Real red beans instead of kidney beans is best.Last edited by Panhead John; January 14, 2021, 10:45 PM.
- 1 like
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Panhead, The Holy Trinity was what I started with. Never look in the fridge when hungry, no telling what you might be persuaded to use.
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Charter Member
- Oct 2014
- 807
- Texas
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Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
- Likes 17
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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.
- Likes 19
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Tonights meal was a tribute to several member recipes. All great, but the show stopper was Ernest ‘s mashed potatoes. They were delicious and stunning on the table.
- Likes 18
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My wife made this dish tonight, she saw it on YouTube and wanted to try it out. Spaghetti squash, with ground beef and onions and stuff all mixed in with it. Basically the spaghetti squash is used as a substitute for pasta. I was skeptical at first when she was describing it, but I lost my skepticism after tasting it!
We also had some seared tuna steak, I was testing out a searing method (from another thread on the forum here) so we had that to go with it
- Likes 12
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Club Member
- Sep 2019
- 2581
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Choice grade rib roasts on sale at Publix week before xmas for $5.49/lb! Never seen them that cheap. Bought three--one for prime rib for xmas, other two I cut into 3" steaks, vacuum sealed and froze. Did a couple the other week, sous vide for 2 hrs @ 133 degrees. Then seared via "the after burner." Got to be my best steak to date. Charcoal chimney def the way to get that super fast and dark sear. Ten seconds over the flame, remove grate, flip steak, replace grate, etc. 30 seconds per side total. Made some roasted garlic and thyme compound butter to finish...
- Likes 21
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Founding Member
- Jul 2014
- 2587
- 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
- Likes 21
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Club Member
- Feb 2018
- 2829
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
- Likes 21
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Old Glory Good first step. Your neighbor is now on his way to being infected with MCS! Please warn him there is no vaccine. Just don’t share all your tips. You don’t want him cooking better than you.
- 2 likes
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Founding Member
- Jul 2014
- 5572
- 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
Cooked some very nice pork loin chops on the Hasty-Bake tonight. Wet brined for about 4 hours, then a nice dose of KC Royale by Henrik and onto the fire. Low and slow for about 50 minutes at 250F and then a quick sear with some Columbia Gold BBQ sauce painted on.
Came out great. Even the teenage daughter was complimentary of the KC Royale! Nice one Hank!
- Likes 23
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