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Show Us Your Leftovers (before and after)!
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Grew up in South Jersey - we lived both in Bucks & Chester Counties. Married an Italian girl that lived at 10th & Johnson - grandparents lived their whole lives on 13th & Oregon. First generation immigrants. Had a hankering for DelBrunos so we made a couple favorites last night. First stop next week. Then White House in Atlantic City
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Club Member
- Mar 2020
- 4340
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Original tri-tip!
Summer's here! Time to upgrade to..... Show Us What You're Cooking Volume 26, Summer 2022! Here's a link to the past SUWYC 25 (Spring 2022) https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022 NEW: Want even more
Today’s tri-tip!
​​​​​​​
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Club Member
- May 2020
- 2726
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
OG. https://pitmaster.amazingribs.com/fo...59#post1269159
I almost didn’t post because the picture is lame. But it tasted good. Spinach stuffed portobello with fontina and bacon. Plus the board backdrop cannot be denied….. Spinaker
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Club Member
- Nov 2021
- 3723
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
Leftovers from a couple of recent "Staycation" cooks. Had the rest of these Spare ribs and these Shoyu Chicken thighs. Heated them up in the sous vide to 145F/63C, and they were excellent. Those are some homegrown yellow tomatoes in the dish... so good!
Last edited by DaveD; August 11, 2022, 06:52 PM.
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Club Member
- Jul 2022
- 484
- Newark, Delaware, USA
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Griller Hardware
- Char-Broil Kamander
- ThermoPop
- ThermoWorks (a few)
- Inkbird Temperature Controller
- 5 and 7 liter Kuhn-Rikon pressure cookers
- Kitchen-Aid with all the fixings
- Plenty of knives and sharpeners
- A well-equipped kitchen
- Double oven with griddle (natural gas)
- Induction Cooktop - portable
- Butane torch
- Love a wide variety of foods and cuisines
- In to canning, pickling, and fermenting (veggies)
- Love experimenting with foods, flavors, and techniques, just to see what will happen
- Mix a lot of my own seasoning blends/rubs
- Have a wicked sweet tooth and love snacks
- Enjoy local/regional fare while traveling
- Coffee, coffee, and coffee
- Sugar-free craft sodas and sugar-free syrups
- Wine - pretty much anything dry
- Did I mention coffee?
- Real name: Mark
- Location: Newark, Delaware , a long walk or short bike ride to either Pennsylvania and Maryland
- Full-time business analyst and some-time consultant/entrepreneur
- Full-time dad and husband
- Volunteer - wherever and whenever asked and there is a need
Lunch today is the tequila beef barbacoa from yesterday on a kaiser roll, with a dollop of sour cream. Here is before:
I can never remember to take a picture before I take a bite. Romaine with Italian dressing (not shown) as a side.
After: just imagine an empty plate and bowl, haha.
Recipe is here:
Tequila Beef Barbacoa
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Club Member
- Jul 2022
- 484
- Newark, Delaware, USA
-
Griller Hardware
- Char-Broil Kamander
- ThermoPop
- ThermoWorks (a few)
- Inkbird Temperature Controller
- 5 and 7 liter Kuhn-Rikon pressure cookers
- Kitchen-Aid with all the fixings
- Plenty of knives and sharpeners
- A well-equipped kitchen
- Double oven with griddle (natural gas)
- Induction Cooktop - portable
- Butane torch
- Love a wide variety of foods and cuisines
- In to canning, pickling, and fermenting (veggies)
- Love experimenting with foods, flavors, and techniques, just to see what will happen
- Mix a lot of my own seasoning blends/rubs
- Have a wicked sweet tooth and love snacks
- Enjoy local/regional fare while traveling
- Coffee, coffee, and coffee
- Sugar-free craft sodas and sugar-free syrups
- Wine - pretty much anything dry
- Did I mention coffee?
- Real name: Mark
- Location: Newark, Delaware , a long walk or short bike ride to either Pennsylvania and Maryland
- Full-time business analyst and some-time consultant/entrepreneur
- Full-time dad and husband
- Volunteer - wherever and whenever asked and there is a need
Lunch on Sunday: leftover spareribs from Friday's smoke, Spanish rice, watermelon, and sugar-free ginger ale.
Before:
After:
Clean plate club, it was good! I think the spareribs could have used a little more time in the smoker, as the connective tissues was still a bit resistant, but the flavor was outstanding. No complaints here.
- Likes 9
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-
Club Member
- May 2020
- 2726
- Long Beach, CA
-
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So as not to bore y’all with duplicates. Initial cook is one post above. Tonight, judges, I give you tacos with elote to finally finish off that skirt! And I had to show off my vintage corny plates from my grandma.
not that you get a good visual of the Click. But I warmed it next to the corn on the grill. While it did not remain MR, it was still like buttah!
- Likes 13
Comment
-
Club Member
- Jul 2022
- 484
- Newark, Delaware, USA
-
Griller Hardware
- Char-Broil Kamander
- ThermoPop
- ThermoWorks (a few)
- Inkbird Temperature Controller
- 5 and 7 liter Kuhn-Rikon pressure cookers
- Kitchen-Aid with all the fixings
- Plenty of knives and sharpeners
- A well-equipped kitchen
- Double oven with griddle (natural gas)
- Induction Cooktop - portable
- Butane torch
- Love a wide variety of foods and cuisines
- In to canning, pickling, and fermenting (veggies)
- Love experimenting with foods, flavors, and techniques, just to see what will happen
- Mix a lot of my own seasoning blends/rubs
- Have a wicked sweet tooth and love snacks
- Enjoy local/regional fare while traveling
- Coffee, coffee, and coffee
- Sugar-free craft sodas and sugar-free syrups
- Wine - pretty much anything dry
- Did I mention coffee?
- Real name: Mark
- Location: Newark, Delaware , a long walk or short bike ride to either Pennsylvania and Maryland
- Full-time business analyst and some-time consultant/entrepreneur
- Full-time dad and husband
- Volunteer - wherever and whenever asked and there is a need
Leftover grilled cheddar brat on a bun, with sauerkraut and spicy brown mustard. Romaine with blue cheese dressing (yeah, I like big salads). You can't see much of the brat, but it is perfectly grilled. Nothing terribly exotic or exciting, but still good eating. I tend to grill a bunch of food at once (on purpose), so that we have tasty food that I can get on the dinner table in a hurry (busy family life).
- Likes 9
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