SV strip steaks and finished with a CI sear. Rubbed these with the garlic jalapeño rub to try something different and they were wonderful! I usually will add a bit of sugar to help with some sweetness to my steaks and this rub had that. Balanced out nicely with the garlic and salt. And finished it off with a pad of butter in the skillet. Served with loaded green chile baked potato and green beans.
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Jun 2018
- 342
- Centreville, VA
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GMG Daniel Boone
Weber Spirit E-310
GrillGrates
Weber Performer Premium 22"
Vortex
Slow 'N Sear 2.0
Drip 'N Griddle Deluxe
EasySpin Grate
Cajun Bandit Rotisserie
Weber 26" Kettle
XL Slow 'N Sear
FireBoard
Maverick XR-50
Thermoworks Thermapen
Instant Pot Accu Slim Sous Vide Circulator
Was planning to cook this on my new (to me) Weber 26", but had some meetings run late and didn't have time to figure out how to dial in temps on a new grill. So onto the GMG it went. Two boneless turkey breast halves plus two big drumsticks. Brined for about 5 hours in water, salt, and a few tablespoons of Dizzy Pig Wonder Bird, rinsed, dried, a bit more Wonder Bird rubbed on the drums.
Setup
Rotate the pieces to help cook evenly (the cooker has some spots hotter than others)
One breast piece still on the grill, but these are ready to go.
And now, we feast!
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Rocinante I bought two big whole turkeys (packaged with no added solution) the day after Thanksgiving when they were heavily marked down. Parted them out and threw them in the freezer. Still have two more drums, one breast half, all 4 thighs, and all 4 wings that are waiting their turn.
Gave my kids each two bites. They're still too young for these so they got smoked turkey breast quesadillas.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Beef back ribs from the other day, smoked with sassafras wood. Roughly 5hrs @250 + held wrapped for another 2.
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The wife said earlier today she wanted some white veggie pizza for dinner. So, I made some impromptu do later in the morning and let it ferment on the counter until before dinner time. The dough had about 70% hydration, so it was a little sticky, but I wanted at least some air pockets in it, even on such short notice.
For an afternoon ferment, it turned out quite well. She's a big cheese fan, so underneath all of that are onions, orange peppers and broccoli.
I used my new pizza steel at 500 for 6 minutes then broil for three. Overall, it turned out quite well, plus I have extra dough in the fridge sitting for a couple of days
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I have spoken a bit about this crust. The interesting parts of this crust, mostly ice cold water, 72 hour ferment, diastatic malt powder, and dual pizza steels. As far as exact recipe, I can’t share the authors recipe, he has likely worked years, as he is a 13 time world pizza champion. But, his book The Pizza Bible is worth the purchase for the crust. Look around for Toni Gemignani, he may have it out there for free.Last edited by Richard Chrz; January 21, 2021, 06:47 PM.
- 2 likes
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Club Member
- Dec 2017
- 361
- Lakewood, CO
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Weber Genesis Silver B (converted to nat. gas)
Camp Chef Smoke Vault 24 (converted to nat. gas)
Thermoworks Smoke
Thermoworks Classic Thermapen
Thermoworks MK4
Thermoworks IR-IND Infrared Thermometer
Thermoworks TimeStick Trio
Maverivk XR-50 Thermometer
Anova Precision Cooker
Stasher 1/2 gal Silicon Bag
Last edited by snowswamp; January 21, 2021, 12:56 AM.
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Bison is So Great, an so often overlooked... I eat a lot of that; course, we grows em here, like summa CO Territory...
Please, tell me more bout yer burger press sysem; hard to scale from pics, but th patties look Ginormous...
2 No.6? 8? 10? skillets? final patty diameter? Approx weight of meat ya smushed bwtwixt th wax papers?
I gots me Plenty of alla dat to replicate, would jus appreciate a Startin Place, from ya, if / when ya have th time...
Many Thanks, in advance, Bro
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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
I couldn’t sort out what I wanted to do with the Chorizo I picked up at my local supermercado... so I figured I would try a Chorizo Smashburger. I was NOT disappointed.
Triple stacked chorizo patties with pepper jack cheese, some carnitas style peppers, diced onion, salsa, cilantro, and lime juice... with a Corona of course! I have taken some more time on the presentation but I was hungry. Oops
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Didja do yer patties straight-up chorizo, or blended with any grd beef / pork sausage / yardbird?
I eat a lot of chorizo , probly specially fer a nearly 60 yr old hillbilly from Muhzurrah. an I'd fer one be interested in more details, if'n yer willin to share some...
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Mr. Bones I didn't have anything other than Chorizo on hand. It would have been good with a 50/50 ground chuck mix... but honestly, the chorizo only smashburger was good because it was basically a Torta... I rolled 2 oz patties, put them in the pan hot and fast, smashed them down, then flipped and hit them with cheese.
I'll do some more experimenting, but this was a "whatever you've got in the fridge" activity.
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Club Member
- Dec 2017
- 3864
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
wok this way!!! Wednesday Wok day turned up some Kung Pao Chicken. I don’t know if I have made this dish before, but really enjoyed it. Pulled this recipe from SeriousEats.com and liked it - simple and very flavorful!
Also employed a few tricks I’ve picked up here on the wok, mainly wiping after batches. Wok cooked great!
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Club Member
- Jun 2018
- 4878
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Troutman’s Texas Red
I had a 2.8 lb Tri Tip thawed that I had to use up. I didn’t have any Italian sausage so I used chorizo instead. Left out the chipotle chiles because SWMBO doesn’t do hot and I can add some to mine later. Used roasted Hatch chiles in their place. Also used San Marzano tomatoes because that’s what I had. Simmer for 5+ hours. I must resist adding beans!!
A little Mexican cheese and onions. Thank you Steve!!
- Likes 16
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