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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Founding Member
- Jul 2014
- 5569
- 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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Just a nice healthy dinner for me & the missus. Son tried a little bit of the salmon and liked it but mostly pigged out on green beans, one of his favorites.
cooked the salmon direct till the end, fire was getting a bit hot so I let it come up to temp indirect. Costco sells these wild caught salmon cuts frozen & pre marinated. We love em.
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Henrik Riding your coattails on this one with some variations. I have a hard time finding just one pork tenderloin, usually sold in packs of two smaller ones at my store. So I took two and pressed them on top of each other with Gouda in the middle (sadly my wife doesn’t like blue cheese) then wrapped with bacon. I’m hoping the cheese holds but we’ll see. Thanks for the idea, buddy!
- Likes 15
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Club Member
- Apr 2018
- 4914
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
- Likes 14
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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 24
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That's fantastic... and beautiful pics! "Hot from the Pit" newsworthy!Last edited by treesmacker; January 27, 2021, 02:45 PM.
- 1 like
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Club Member
- Sep 2019
- 2571
- 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 edited by Richard Chrz; January 26, 2021, 06:56 PM.
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Yes sir barelfly That’s the mistake armature eaters make with big burgers, burritos, gyros and sandwiches n such. Pick it up and control it with one hand leaving one hand free for condiments, sides
and beverage. Never put that sucker down. Reserve the napkins for the end.Last edited by HouseHomey; January 27, 2021, 09:07 AM.
- 5 likes
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Well that sure does look good! Wow!
- 1 like
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Founding Member
- Jul 2014
- 2583
- 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
Char siu. I used the Woks of Life recipe. Came out great. The rest of it is about to go on the oven, since I'm hanging it and only have 4 hooks here.
Served with plain jasmine rice and blanched choy sum (Chinese greens) dressed with Oyster Sauce, Soy Sauce and Sesame Oil.
The rest will be bagged up in smaller pieces and frozen for later use as ingredients in other Chinese dishes.
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fzxdoc - It was a smallish boneless butt which I cut into strips. Because I was planning to hang them in the oven, I had to cut a couple inches off of a few of the strips, so I put those on a stainless steel skewer that had a loop/ring on the end and hung the ring on a hook with the pointed end resting on my drip pan. The butt had a nice bit of fat without being too fatty.Last edited by Dewesq55; January 27, 2021, 03:46 PM.
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Thanks for the additional info, Dewesq55 . I read the recipe and found it hard to understand how enough fat would render in about an hour's worth of cook time when starting with a PB. (Husband dislikes fatty meats on his plate.) Looks like a good recipe for the PBC.
- 1 like
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Originally posted by MTurney View PostHenrik Riding your coattails on this one with some variations. I have a hard time finding just one pork tenderloin, usually sold in packs of two smaller ones at my store. So I took two and pressed them on top of each other with Gouda in the middle (sadly my wife doesn’t like blue cheese) then wrapped with bacon. I’m hoping the cheese holds but we’ll see. Thanks for the idea, buddy!
- Likes 21
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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
What’s a guy to make on a Tuesday night...... TACO TUESDAY!!!!! Went to the freezer, saw some Tilapia and thought....hmmm Troutman just made Tacos de Pescador, these would be great for that!
A little pan fry for some color and then pulled them and served with a quick pico de gallo and arroz con frijoles negros! Not bad for a throw it together in about 15 minutes meal!
- Likes 22
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Richard Chrz it was nice to look in the fridge and see left over rice from last night, as well as black beans from a few days ago. The onion and cilantro was left from Tacos al Pastor, so it was quite nice to have all this ready to go! Ha...or lucky....
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I think one of the key things I have learned here, and I have no pretend to have an idea to deliver a good recipe. I do believe though that every ingredient i have in my house, I can combine with two others and make it make sense. But Damn, that last photo, make me a seat!
- 1 like
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