I'm still working on my Ooni Koda 16 pizza technique. I like the way this sourdough worked - it was 59% hydration and 72 hours proof at average about 50F. I still need practice on the pizza build and cooking temperature and technique. This is getting closer though... I tend to put too many toppings on, I know... it's hard to resist. Maybe the pepperoni should have been down one layer, though the burnt edges didn't taste bad.
Announcement
Collapse
No announcement yet.
Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
Collapse
This topic is closed.
X
X
-
The presentation here is straight from the grill, before being plattered for serving. After salting and slashing this spatchcocked chicken I doused it in lime juice and zest and sent it to the fridge for a rest. I smoked it on the kettle with hickory and finished it with an altered version of Chris Lilly's Apricot sauce, instead using raspberry jam and smoked chipotle. It was amazing!
- Likes 17
Comment
-
As you can see I've been around for awhile but haven't used this forum. I've used many of the recipes on the site and have gotten comfortable enough with some of them to riff on them. I'll try to start posting here a bit more but I don't usually think about it until there's nothing left but the dirty dishes. Wishing you all blue smoke, camaraderie and full bellies!
- 1 like
-
-
Last night's beef ribs. I followed advice from others here and dry brined with salt over night. Smoked them for 7.5 hrs. at anywhere from 225 to 250 deg. using oak. Stalled at 164 deg. for a while. Didn't wrap them like I usually do. The smaller portion got away from me a little. I pulled it at 205 deg. The larger portion was pulled at 198 deg. Both came out tender but not quite as moist as I had hoped though. I paired it with some roasted parsnips with a honey/butter glaze
- Likes 22
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7202
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
- Likes 27
Comment
-
Yes, frailinryan , it's easier for me to cook the chicken in halves. I get a quick cook, crispy (ish) skin, and it's easier to put the halves on/take them off because only one hook through the armpit is necessary.
I hang the sausage hanger off the rod piece from the turkey hanger, the rod stretching nicely between the rebars so the sausages (30 min or so) are in the center of the barrel and a little more distanced from the chicken halves than when hanging the sausage basket from a rebar.
K.
- 2 likes
-
HawkerXP Hey man, you left 2 of them out!
-
I meant to post this yesterday, but fell asleep after supper
Smoked a pork butt yesterday to make pulled pork. Had some excellent pulled pork sandwiches last night, we're going to have some more today for lunch. Then the rest of the leftovers are going to go into a Brunswick Stew I'm going to be making soon
This particular cook ended up presenting several unexpected problems, including one of my two temperature probes malfunctioning. I powered through the issues and got the cook done with flying colors anyway, kind of proud of myself for that
- Likes 20
Comment
-
- Likes 15
Comment
-
Nice!
I've never tried this so i don't know what i'm missing.. 😆
-
BradNorthGA go to Recipes Baking section I've started a thread asking for biscuit recipes.
You'll find the one I used there
- 1 like
-
Moderator
- Nov 2014
- 13687
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Here is one of my favorite things to make. Blackstone steak samies.
I go to my local butcher and have them shave up some ribeye for me. I make sure they are slicing that stuff really thin. It makes it so much easier to cook and chop while you are making them.
I throw the meat on the Blackstone, then add the onions and mushrooms to the side and let them cook. I continuously chop and flip thereat until it is all minced up. Then I will mix in the onions, mushrooms and cheese. I like to use white American cheese and Gouda. These are killer, and really easy to make. People looooove these.
- Likes 26
Comment
-
Founding Member
- Jul 2014
- 2587
- The Poconos, NEPA
-
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 20
Comment
-
Club Member
- Jul 2020
- 282
- Omaha, Nebraska
-
Pit Barrel Cooker
Grilla Grills Kong
Weber Genesis E330 w/Steelmade Flat top
Fireboard 2 Drive w/Blower
Thermoworks Mk4
Founder BBQ AF
https://www.facebook.com/groups/bbqaf/
Instagram: @bbq_af1
Announcement
Collapse
No announcement yet.
Comment