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

    Today for my friends starting another monday with chemo...i made some Italian sausage calzone for them
    . i did discover that i have a very difficult and messy time making the dough..good grief what a mess i had...thank goodness i found some help to do that..
    . the tomatoe sauce was Cento peeled tomatoes/cento tomato sauce /onions and Italian season..simmered about 5 hours
    . in the calzone was itallian sausage /shiitake mushrooms/onions /spinach/ mozzarella/ parmesan /and ricotta cheese..
    . cooked on masterbuilt 560 at 500.this pit continues to amaze me on how fast it gets to temp and holds it..




    Attached Files

    Comment


      Finally found a prime on sale at Sams, it was the only one their so not extremely marbled but still was a solid cut... Super Bowl brisket went on yesterday at 5:30pm-ish. I rubbed it with salt, pepper, and garlic. I had the fat in to render, and debated injecting the flat half way through the cook, but decided not to. It probed really well every where except the last 3 inches of flat at 195-197, so wrapped it and lest rest a few hours. The part of the flat that was still stiff is now on the bottom of the foil and should reheat perfectly, it was a tad under done when slicing, but the rest of the brisket was perfect.

      Click image for larger version

Name:	IMG_0951.JPG
Views:	251
Size:	307.6 KB
ID:	986465
      Click image for larger version

Name:	IMG_0953.JPG
Views:	262
Size:	269.9 KB
ID:	986464
      Click image for larger version

Name:	IMG_0965.JPG
Views:	251
Size:	345.6 KB
ID:	986467

      and the left overs for the work folk next week.

      Click image for larger version

Name:	IMG_0957.JPG
Views:	245
Size:	462.0 KB
ID:	986466

      Comment


      • Stuey1515
        Stuey1515 commented
        Editing a comment
        That brisket looks like it would melt in the mouth mate!!

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Stuey1515 other than the rub I used being a dud, it's the best brisket I've made to date.

      JakeT Hodgepodge soup from this thread https://pitmaster.amazingribs.com/fo...odgepodge-soup

      HIGHLY Recommend this recipe.

      ]
      Attached Files

      Comment


      • JakeT
        JakeT commented
        Editing a comment
        That’s awesome! Looks delicious. I’m glad you enjoyed!

      • Old_Bikes
        Old_Bikes commented
        Editing a comment
        Looks great! I am suddenly inspired to get the dutch oven on the egg to make some soup. Going to have to try it!

      Smoked up a couple of loaves of meatloaf last night using the SnS Kamado. Came out pretty tasty. This cook was my 2nd time using the Smoke x4 with Billows to maintain temp and I’m sold on the combination.
      Attached Files

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Looks awesome! And.....you have excellent taste in adult beverages.

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        Is there any of Mr Daniels fine tonic in the meatloaf recipe?

      • Tom Morton
        Tom Morton commented
        Editing a comment
        Didn’t mix any JD in with the cook, but it was added indirectly while eating it! 🥃

      Pulled pork nachos, wings, and Chiefs-themed snacks! We're ready. Go Chiefs! #RunItBack
      Attached Files

      Comment


        Brisket, mashed potatoes, coleslaw, and some pickles. Tartine loaf too
        Attached Files
        Last edited by jhapka; February 7, 2021, 06:43 PM.

        Comment


        • Old_Bikes
          Old_Bikes commented
          Editing a comment
          That all looks so good. The brisket and the bread look fantastic.

        • jhapka
          jhapka commented
          Editing a comment
          Old_Bikes thanks! Pretty pleased with myself today

        Having some fun with my riff on Super Bowl wings this year 🏈

        Iranian Fesenjan inspired Sticky Pomegranate and Black Pepper Wings

        And

        Vietnamese Sticky Fish Sauce Wings With finished with Peanuts, Cilantro and Mint
        Attached Files

        Comment


        • Stuey1515
          Stuey1515 commented
          Editing a comment
          Looks good, particularly the Vietnamese mix, were you happy with it?

        • rgriffeath
          rgriffeath commented
          Editing a comment
          Stuey1515 Absolutely. Both had that tension between sweet, salt, acid, and heat. Perfect for cutting through all that crisp wing skin.

        Another brisket on my new Lonestar smoker.
        It was a very fatty brisket. It was the only one Sam's club had. 18#, smoked for 10 hours. First one I ever did wrapped in foil. I don't think I'll use foil again.

        Click image for larger version

Name:	20210207_183645.jpg
Views:	236
Size:	151.0 KB
ID:	986568Click image for larger version

Name:	20210207_183652.jpg
Views:	241
Size:	184.0 KB
ID:	986570Click image for larger version

Name:	20210207_183711.jpg
Views:	237
Size:	152.5 KB
ID:	986569Click image for larger version

Name:	20210207_183738.jpg
Views:	257
Size:	128.8 KB
ID:	986567

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          Joetee I had a brisket like that a few months ago, I coulda wrapped it in sponges, wouldn't have helped. Sometimes its just a greasy old bull on the spit.

        • Panhead John
          Panhead John commented
          Editing a comment
          Joetee Just curious, what was the grade of brisket you bought?

        • Joetee
          Joetee commented
          Editing a comment
          @Panhead John
          It was prime from Sam's club. I only bought it because it was the only one they had.

        Sausage Balls, Texas Twinkies (Pulled Pork subbed for Brisket) and Costco Queso with Chorizo Click image for larger version

Name:	20210207_133946.jpg
Views:	227
Size:	116.7 KB
ID:	986607

        Click image for larger version

Name:	20210207_151304.jpg
Views:	238
Size:	203.9 KB
ID:	986609

        Click image for larger version

Name:	20210207_154245.jpg
Views:	240
Size:	201.6 KB
ID:	986608

        Click image for larger version

Name:	20210207_154401.jpg
Views:	241
Size:	157.2 KB
ID:	986606

        Click image for larger version

Name:	20210207_160524.jpg
Views:	238
Size:	172.3 KB
ID:	986605

        Click image for larger version

Name:	20210207_161154.jpg
Views:	228
Size:	167.0 KB
ID:	986604

        Click image for larger version

Name:	20210207_170322.jpg
Views:	237
Size:	169.1 KB
ID:	986603

        Click image for larger version

Name:	20210207_171007.jpg
Views:	241
Size:	115.6 KB
ID:	986602

        Comment


          We're back with some Big Game treats!

          First up is some jalapeño poppers - cream cheese, cheddar, scallion, salt, and a little Memphis Dust, wrapped in corn cob bacon (which is really smoky on its own), smoked for about 2 hours at 290 with apple wood. (A little candied bacon there at the top since I had extra)

          Main course was wings - salted and baking powdered this morning, smoked at around 260 for 2 hours with apple wood, then sauced and finished on the gas grill. Some honey bbq, some Frank's and butter.

          Attached Files

          Comment


          • Stuey1515
            Stuey1515 commented
            Editing a comment
            I nearly licked the screen haha, what is this corn cob bacon you speak of. I'm a home made bacon tragic and would love to know more if possible?

          • USFBullsFan2819
            USFBullsFan2819 commented
            Editing a comment
            Stuey1515 I don't know a whole lot about it other than it's good. Bought it from a local grocery store that sells a lot of Amish brands (Troyer and the like) after trying a sample of it many moons ago. From what I can see, a lot of Amish markets sell it and it looks like they smoke the bacon using dried out corn cobs!

          Pregame. It's not water.

          Then the players.

          And the plate.
          Attached Files

          Comment


          • Stuey1515
            Stuey1515 commented
            Editing a comment
            That looks hard to beat!

          Made some jerky today. From eye of round.
          Click image for larger version

Name:	20210206_111915.jpg
Views:	263
Size:	85.2 KB
ID:	986651
          Click image for larger version

Name:	20210206_112247.jpg
Views:	238
Size:	101.7 KB
ID:	986652
          Click image for larger version

Name:	20210207_103403.jpg
Views:	227
Size:	118.1 KB
ID:	986653
          Click image for larger version

Name:	20210207_110655.jpg
Views:	222
Size:	123.8 KB
ID:	986654
          Click image for larger version

Name:	20210207_110705.jpg
Views:	228
Size:	165.6 KB
ID:	986655
          Click image for larger version

Name:	20210207_182239.jpg
Views:	223
Size:	166.7 KB
ID:	986656
          Click image for larger version

Name:	20210207_182244.jpg
Views:	232
Size:	141.4 KB
ID:	986657
          Click image for larger version

Name:	20210207_190623.jpg
Views:	226
Size:	110.5 KB
ID:	986658

          Comment


            Dinner was chicken noodle soup. Homemade broth, homemade noodles.
            Click image for larger version

Name:	20210207_182306.jpg
Views:	233
Size:	102.4 KB
ID:	986660

            Comment


            • Old_Bikes
              Old_Bikes commented
              Editing a comment
              Wow, homemade noodles. I have not ventured there aside from some ravioli. Nice!

            • JCGrill
              JCGrill commented
              Editing a comment
              My wife has really gotten into making pasta. So lately we have been trying to find a dish a week that we can collaborate on.

            Pulled pork nachos.
            Click image for larger version

Name:	7BA1164B-BC2B-4708-8D79-E61F5A21A2E8.jpeg
Views:	218
Size:	172.0 KB
ID:	986666
            Click image for larger version

Name:	FE0DEBE1-3E27-44CD-B10B-D15BC59E24C5.jpeg
Views:	222
Size:	158.8 KB
ID:	986665

            Comment


              Super Bowl chow ..... SLC ribs, done with Hank’s KC Royale rub and Blue’s Hog Original sauce, rib tips done the same way. Stacy made a Cobb salad. Hung out with our neighbors, who made a great chili and pigs in a blanket.

              Click image for larger version

Name:	F5A8CE1C-AD0F-4BF2-AB23-6195E7C962E6.jpeg
Views:	237
Size:	242.3 KB
ID:	986678
              Click image for larger version

Name:	66BE5B71-EE4B-4831-9BD1-D08A35AE67D3.jpeg
Views:	224
Size:	162.6 KB
ID:	986679
              Click image for larger version

Name:	908BE1DB-B967-4A13-80E8-3E6B5F62401C.jpeg
Views:	215
Size:	286.9 KB
ID:	986680
              Click image for larger version

Name:	95849CFD-49CC-4A8D-9BC4-4CBE7F8A3540.jpeg
Views:	225
Size:	260.6 KB
ID:	986681

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Love that Cobb!

              • smokin fool
                smokin fool commented
                Editing a comment
                +2 on the Cobb salad.
                A salad that's getting harder and harder to find around here.

            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