Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chicken and Broccoli. This was mostly the Woks of Life recipe, except I cooked the chicken by passing it through oil.
    Click image for larger version

Name:	PXL_20210129_003553170-01.jpeg
Views:	312
Size:	145.9 KB
ID:	981678Click image for larger version

Name:	PXL_20210129_003712885-01.jpeg
Views:	318
Size:	164.1 KB
ID:	981679

    Comment


      A little Italian tonight.
      Fettuccini Alfredo with Corn and Bacon
      Click image for larger version

Name:	Feticinni Alfredo With Corn & Bacon 1-21.JPG
Views:	324
Size:	131.0 KB
ID:	981694

      Comment


        This morning we were feeling like a little chicken fried rice for dinner. Then I heard two of the kids were coming so I expanded the ingredients a little, and late in the afternoon, two more along with the new baby! So, I ended up making a LOT of chicken fried rice....

        Click image for larger version  Name:	9B064CF2-45A5-436F-B626-825F35B4853C.jpeg Views:	0 Size:	3.76 MB ID:	981728Click image for larger version  Name:	6BB384EE-A54C-4539-9645-13DE770D93D5.jpeg Views:	0 Size:	3.48 MB ID:	981727
        Last edited by jfmorris; January 28, 2021, 08:19 PM.

        Comment


          Tonight was hamburger night on the Big Green Egg!
          Attached Files

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Are those yellow bell peppers? Never had them on a burger before....

          • BradNorthGA
            BradNorthGA commented
            Editing a comment
            SheilaAnn yeah those are yellow bell peppers. We always like to put bell peppers on our burgers, and yellow ones are what we had in the refrigerator at the time

          Pork... Pork....Baby

          Click image for larger version

Name:	20210128_180100.jpg
Views:	305
Size:	269.5 KB
ID:	981819

          Click image for larger version

Name:	20210128_180644.jpg
Views:	303
Size:	140.0 KB
ID:	981820

          Click image for larger version

Name:	20210128_180911.jpg
Views:	302
Size:	161.3 KB
ID:	981821


          Click image for larger version

Name:	20210128_181510.jpg
Views:	302
Size:	163.7 KB
ID:	981822

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Yeah baby!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            Nice!

          Only a week late getting it posted, so I'm getting better...
          Had last weekend off, and the weather was good for January in Wisconsin, so a couple slabs of baby back's and two chuckies took a much needed rest in the Smokey Mountain.
          Click image for larger version  Name:	PXL_20210123_224756978.MP.jpg Views:	0 Size:	3.30 MB ID:	981837Click image for larger version  Name:	PXL_20210123_232645730.MP.jpg Views:	0 Size:	4.18 MB ID:	981836

          Ribs got a layer of Blues Hog Sweet and Savory, the chuckies got the usual dry brine, garlic, pepper, cumin.
          Click image for larger version  Name:	PXL_20210124_043041379.jpg Views:	0 Size:	3.77 MB ID:	981834Click image for larger version  Name:	PXL_20210124_053601795.jpg Views:	0 Size:	4.50 MB ID:	981833Click image for larger version  Name:	PXL_20210124_043206220.jpg Views:	0 Size:	3.30 MB ID:	981832Click image for larger version  Name:	PXL_20210124_054709110.jpg Views:	0 Size:	4.41 MB ID:	981835 I have to say a huge "Thank you!" to Huskee. This was my first time making Huskee Original Shawsh, and let me tell you, it lives up to the hype. It was perfect as a glaze on the ribs, and goes great on smoked chuck sandwiches too. Meatloaf tomorrow, so pic should follow.... Later..... ish.
          Last edited by willxfmr; January 29, 2021, 12:05 AM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            #honored thank you!

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Fine job!

          • treesmacker
            treesmacker commented
            Editing a comment
            Oh, that WSM can really do it well when properly handled... great job... beautiful!

          Carnitas tonight! Served with ecowper Drunken Beans.

          Click image for larger version

Name:	2021-01-29 17.56.00.jpg
Views:	295
Size:	136.6 KB
ID:	982192

          Click image for larger version

Name:	2021-01-29 17.56.07.jpg
Views:	293
Size:	146.9 KB
ID:	982193

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            So glad you are enjoying those Drunken Beans! Looks fab

          • theroc
            theroc commented
            Editing a comment
            Love your taco holder!

          Tri tip on the PBC, air fryer potatoes, board sauce.
          Click image for larger version

Name:	E8646AB7-4D26-4B2D-A691-5DDEB53CEAE6.jpeg
Views:	275
Size:	158.4 KB
ID:	982295Click image for larger version

Name:	06010B86-565F-4C29-A316-0EC825083602.jpeg
Views:	298
Size:	129.1 KB
ID:	982294

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Nice lookin tri tip!!

          • Red Man
            Red Man commented
            Editing a comment
            fzxdoc Thanks Kathryn. I did not use the grate. Hanging tri tip is my favorite way to cook it these days.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            That's how I like to roll too, Red Man . Great food, easy cleanup.

            Kathryn

          T-Bones and hash browns ..... BBBR on the steaks, cooked over FOGO and red oak

          Click image for larger version

Name:	CF0AA3D4-8555-4B2D-81CB-B3C22B2E0051.jpeg
Views:	296
Size:	264.4 KB
ID:	982308Click image for larger version

Name:	215E6FE7-05E0-44E1-BA4A-4833199B2080.jpeg
Views:	278
Size:	176.1 KB
ID:	982312
          Click image for larger version

Name:	BBE839F0-DA56-408D-894C-85860DDA3635.jpeg
Views:	279
Size:	175.3 KB
ID:	982309
          Click image for larger version

Name:	81C0B52E-B8D4-43F6-B3EE-A66FD8C983F2.jpeg
Views:	278
Size:	302.1 KB
ID:	982311
          Click image for larger version

Name:	3C34C3AE-9DDE-41B4-9F2D-83683E2C0A52.jpeg
Views:	266
Size:	132.8 KB
ID:	982310

          Comment


          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            Those steaks look great!

          Pizza night in the rain while cooking in the dark.

          Click image for larger version

Name:	Resizer_16119848802240.jpg
Views:	288
Size:	305.6 KB
ID:	982331


          Click image for larger version

Name:	Resizer_16119848802241.jpg
Views:	276
Size:	397.6 KB
ID:	982332


          Click image for larger version

Name:	Resizer_16119848802242.jpg
Views:	277
Size:	414.1 KB
ID:	982333

          Comment


          • treesmacker
            treesmacker commented
            Editing a comment
            Cooking in the dark... I've been doing some pizzas that way too. Makes it a little bit tricky. I find a headlamp helps.

          Had a brisket burning a hole in my freezer, so what the heck? Texas style rub, added some cumin for a kick. Put this on last night around 10 PM. Weight uncooked was 11 1/2 lbs. Hickory and post oak for smoke. The picture is from this morning around 8 AM. Smoker is running at 230 and the brisket was at 153. Going to keep a moist cooking chamber and spraying every hour or so. I have a good feeling about this one.
          Attached Files
          Last edited by Towering Inferno; January 30, 2021, 10:28 AM.

          Comment


          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            This cook never made it to the standard brisket temps one would use like 198 to 202 to pull off. This came off at 188, jiggly done. Standard fare plating but it was delicious. I gave some to the neighbors on both sides of us. I still have the point left. ;-)

          Got three cookers going today, my kamado, my KBQ, and later we will fire up the PK-O for sausage and veggies:

          Cypress Grill (kamado):

          Wagyu Brisket

          Click image for larger version  Name:	brisket1.jpg Views:	0 Size:	5.33 MB ID:	982474

          KBQ:

          Pork Belly Burnt Ends (some garlic cloves are smoking too):

          Click image for larger version  Name:	kbq_pork_belly1.jpg Views:	0 Size:	4.78 MB ID:	982473

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Looking forward to the final reveal!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            I think I can smell that from here! Sweet!

          SVQ, well SV then cast iron sear on pellet grill at 450 with a little Ghee. The sear was nice, but definitely have some learning and experimenting to do with this method. The steaks were good, but I didn't love what the cast iron and Ghee did to the Montreal steak seasoning.

          Last night did flat iron steaks hot and fast over charcoal, but didn't take any pictures, so you don't have to believe it. I preferred the taste of the flat irons because the of the seasoning. It's like the cast iron toasted the garlic and pepper vs melting or roasting them. Oh well, I guess a new art to learn after searing steaks primarily via direct grilling for the past 20 years.

          Next round of winter weather is supposed to be starting any minute, so back to indoor cooking for at least a couple days.
          Attached Files

          Comment


          Leftover carnitas and pintos went into nachos tonight with some fresh guacamole.

          Click image for larger version

Name:	2021-01-30 18.13.35.jpg
Views:	250
Size:	227.8 KB
ID:	982583

          Click image for larger version

Name:	2021-01-30 17.54.40.jpg
Views:	259
Size:	146.7 KB
ID:	982582

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Recycle is the way to go!

          Tri tip, cabbage, sweet potato... Click image for larger version

Name:	IMG_1759.JPG
Views:	256
Size:	237.4 KB
ID:	982585Click image for larger version

Name:	IMG_1751.JPG
Views:	254
Size:	163.6 KB
ID:	982586Click image for larger version

Name:	IMG_1753.JPG
Views:	252
Size:	163.3 KB
ID:	982587Click image for larger version

Name:	IMG_1752.JPG
Views:	247
Size:	158.7 KB
ID:	982588Click image for larger version

Name:	IMG_1761.JPG
Views:	243
Size:	171.7 KB
ID:	982589Click image for larger version

Name:	IMG_1762.JPG
Views:	242
Size:	195.7 KB
ID:	982590Click image for larger version

Name:	IMG_1766.JPG
Views:	236
Size:	239.3 KB
ID:	982591

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Don't tell Panhead John that!

            He already has a swelled head!

          • Old_Bikes
            Old_Bikes commented
            Editing a comment
            That looks great. I am going to have to try the cabbage like that.

          • Towering Inferno
            Towering Inferno commented
            Editing a comment
            Just wow!

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here