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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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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.
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Yum. Cashew chicken from the looks of it, perfectly prepared. Did you cook the chicken in one batch or split? That is, for 2 lbs boneless skinless thighs, I'm guessing I should do at least two batches? Or more?
And is the doggie on the way to take care of that snow pea cleanup?
K.
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Yes he usually cleans up.
I did multiple smaller batches. I split 2 lbs of chicken into three batches so they would cook properly and not stick together.
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Last edited by Richard Chrz; January 16, 2021, 08:46 PM.
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@Andrr thank you, I’m enjoying learning about photography. I still do not have a
camera, I use my I pad. a few things I likely do, I generally look for photos of food that I like, and I work on achieving it, I typically have some idea of what my cook will look like on a plate, before I have begun cooking. I try to create depth in how I take a photo, layering ingredients that build structure. I think an interesting thought may be, that I am always sitting down, different angles then others
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HouseHomey, I’m not sure how much gets through the skin. I just halve them, remove the pit, and throw them on flesh side down. Gives them just a little char, too.
- 2 likes
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Founding Member
- Jul 2014
- 5568
- 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
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Dough
This is the best bread machine pizza dough I've ever made. You can do it, too. Use the DOUGH cycle to make this flavorful crust.
Sauce
This easy Homemade Pizza Sauce Recipe is made in 5 minutes with 8 ingredients. This no-cook sauce is the best pizza sauce recipe ever - developed from my experience working in a Chicago pizzeria!
Nothing complicated about either of these, which is probably why I like them.
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Club Member
- Oct 2016
- 1361
- White Stone Va
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Smokers / Grills
Weber 22" w/ SnS, GrillGrates & Vortex
Pit Barrel Cooker
22" Blackstone
Meadow Creek PR42G
GMG Trek w/ Pizza insert
Thermometers
Lavatools Javelin
Thermoworks Thermopen mk4 x2
Thermoworks SmokeX4
Thermoworks Thermopop x2
Maverick XR-50 x2
Instagram and Facebook @bkydbbq
- Likes 23
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Club Member
- Mar 2020
- 3543
- 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
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It’s a pretty simple recipe, the epitome of the moniker RBPFSMWVPAFITS, kind of a mishmash of a few different styles. I used 1 lb ground beef, 1 lb hot breakfast sausage as my meat, a green bell pepper, two roasted jalepenos, a roasted poblano and some green hatch chilies I had in the freezer. For liquid I used a can of beer and 1 cup of beef stock, other than that though it was just adjusting the spices til I got it where it is nice and spicy without causing physical discomfort.
- 2 likes
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Club Member
- Dec 2020
- 178
- Grand Rapids, MI
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Smokers / Grills
- Weber Original Kettle Grill
- Weber Q Gas Grill
- Big Green Egg (Large)
- Weber Silver A (fixer upper project, currently sitting dead in my garage)
- KBQ C-60
Accessories- Fireboard 2
- Weber iGrill Mini
- Weber Instant Read
- Random Digital Instant Read from the Grocery Store (in a pinch)
- Weber Charcoal Chimney
- Slick University of Michigan apron w/built in bottle opener
Beverages- Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
- Red Wine: Anything dry and under $15 per bottle
- Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About Me
Real name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Occupation:- Aerospace/Software/Systems Engineer
Panhead John is going to be mad, because I took the Ribeye I made Friday and made an even better one yesterday. Sous vided(spelling?) at 130 for a couple hours then seared in my CI. Set off the smoke alarm not once but twice... but boyyyy did it turn out pretty. Look at that color! I also had more broccoli so I roasted it and drizzled with manchego cheese, honey, and hazelnuts
Since SWMBO was at work, I got a little over-eager (as I am prone to be) and went ahead and made spicy chicken tinga tacos and chicken enchiladas from scratch.
Both turned out great, SWMBO had high praises for the Tinga but went to bed before the enchiladas finished, oops!
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Keep this up and we’ll have to put you on probation!Last edited by Panhead John; January 17, 2021, 01:54 PM.
- 1 like
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