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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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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
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Boy this has digressed! Thanks for the initial compliment of suggesting I post no more... strangely I take that as a badge of honor!
SWMBO used to not like red meat... yesterday she ate about a half a pound of medium rare ribeye and said it was one of the best steaks she has ever eaten! Looks like all the effort spent force feeding her steaks is paying off
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Club Member
- Sep 2019
- 2567
- 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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Last night's supper. $3.00/pound sirloin tip roast SVQ, 24 hours at 130, Montreal Steak seasoning, ice bath and then cooked next day on kettle/SNS at 275 with apple for smoke. In 2 hours brought internal temp back up to 127, then seared 2 minutes per side. Served with buttered/bourbon noodles and sweet potato chips with really yummy blue cheese sauce. Meat was tender, tasty, and juicy. A great Friday night dinner !
I bought 2 of these roasts and the next cook I will shorten the SV to maybe 16 hours. A few bites of the meat had that kinda' over-marinated finish to them. "Temp means doneness, time means tenderness" right?
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Another round of pulled pork. Got this huge pork butt from Costco (it was a 2 pack!). Trimmed the fat and cut it in two pieces. Smaller piece is seasoned with Meat Church Honey Hog, the big piece is just salt (so we can make different things later if we want). Planning on putting it on the Traeger around 5 or 6 tomorrow morning. What's better...oak or pecan? Or should I do a mix of both?
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I asked some advice here the other day about doing a tomahawk ribeye on my Big Greeen Egg, I got lots of great replies. Thanks everyone! Ultimately though I had to go with the advice of Panhead John which was to just ditch the Egg and do it in the microwave. After smashing a hole in the microwave door for the bone to fit through, I cooked it on high until done
I followed Meathead's recipe "how you can grill better than steakhouse thick steaks" pretty much exactly, except for my use of the microwave. For the "beef love" I used bacon fat. It was amazing, It was the best steak I ever had and my wife said the same. I didn't mention this in the thread the other day, but this meal was a celebration for my wife finally getting a job, after she lost hers in March due to the pandemic. Glad this turned out so well then!
Served cauliflower with it, completely devoured the entire plate. There's leftovers for supper tonight too
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