Chicken, brown rice and collards.🔥🔥🔥ðŸ¿â¤ï¸
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Show Us Your Leftovers (before and after)!
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Club Member
- Mar 2022
- 749
- Seattle, WA
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Miranda Smith
Cookers
30" Cuisinart XL Flat Top Griddle
23" Komodo Kamado Ultimate (ordered, anxiously awaiting)
22" Weber Original Kettle Premium, Copper-Titan Outdoors Santa Maria
-Half Moon Grill Grates
-ArteFlame insert
-Slow N Sear
18.5" Oklahoma Joe Bronco
18" SNS Travel Grill
-SNS Insert
-Grill Grates
14" Weber Smokey Joe
Joule Sous Vide
Past Flames
18.5" PBC
Thermometers
Combustion Inc. Predictive Thermometer
Thermoworks MK4
Thermoworks DOT
Thermoworks Smoke and WiFi Gateway
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That's a plate I would take home to mama. You go girl.
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Clawbear57 thats high praise, you're making me blush☺ï¸ðŸ¤Last edited by MsTwiggy; August 27, 2022, 09:59 PM.
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Club Member
- Nov 2021
- 3649
- 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...
Second portion of leftovers from my Staycation brisket -- 1.5lb/680g of flat. As before, heated it up sous vide in its vac seal bag to 165F/74C. For tonight's dinner, had some bbq sammiches on burger buns I slathered with butter before griddling up in a 500F/260C CI skillet. My plan going in was to chop it all up, but it was still so tender when I started slicing I called an audible and just went with great big ol' chunks. The remainder I did chop up, and it's destined for a mess o'beans I'll be rustling up tomorrow while I smoke up some baby backs & a pigsket.
The flat was tender, juicy, and smoky, I'm sure if someone just served this to me I'd never know it wasn't right after the rest on the day of. Couldn't be happier.
I already posted the "before", so here's the after:
After sous vide:
Ready, steady, go!
Last edited by DaveD; August 26, 2022, 05:28 PM.
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Club Member
- Jun 2022
- 965
- Blackstone Valley National Historic Corridor, MA
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The avatar is my Shih Tzu, Gracie Mae. She slept at my side for almost 19 years. We miss her dearly.
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
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Club Member
- Mar 2022
- 749
- Seattle, WA
-
Miranda Smith
Cookers
30" Cuisinart XL Flat Top Griddle
23" Komodo Kamado Ultimate (ordered, anxiously awaiting)
22" Weber Original Kettle Premium, Copper-Titan Outdoors Santa Maria
-Half Moon Grill Grates
-ArteFlame insert
-Slow N Sear
18.5" Oklahoma Joe Bronco
18" SNS Travel Grill
-SNS Insert
-Grill Grates
14" Weber Smokey Joe
Joule Sous Vide
Past Flames
18.5" PBC
Thermometers
Combustion Inc. Predictive Thermometer
Thermoworks MK4
Thermoworks DOT
Thermoworks Smoke and WiFi Gateway
- Likes 8
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Club Member
- Jul 2022
- 478
- 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
Grilled pork chops last night with some maple and mesquite smoke and Jamaican style adobo, my best effort ever. Last night I dreamt about my lunch today, I'm not kidding. Here is a link to my original SUWYC post: https://pitmaster.amazingribs.com/fo...82#post1282682
(I finally figured out that my 'before' picture was supposed to be the original cook, haha)
Before, from yesterday:
After:
I microwaved the chop on reheat mode, cut the bone from the chop, baked a take-and-bake ciabatta roll from Aldi in the air fryer for a few minutes. Mopped up some of the pork chop juice with the top of the bun. I resisted the temptation to put anything on the sandwich and I was rewarded. Still juicy, incredible taste, and everything I expected. Oh, and it was the first pork chop sandwich I've ever made or eaten.
Watermelon, salad with blue cheese and bacon, and some sugar-free cherry 7-up (we make our own). You will notice the pork chop bone under the bun. I was too full from lunch to clean the bone, so I'll gnaw on that when I get hungry.
I have the habit of making some incredible food and never being able to replicate it. I had zero expectations for these chops. They were sloppy out of the package, though they were fresh. I hope I can do this again and again, because it is an excellent grill.
- Likes 10
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Club Member
- Jul 2022
- 478
- 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
Wasn't sure if this should go in SUWYC or leftovers, since this sits kinda in the middle. But here we are. Exactly one month ago, I smoked this pork butt with cherry and my own pork rub. I make some foods to freeze or put by, since I'm a busy guy who still needs to feed his family good food. I froze a bunch of this (I did another butt the next day) for a quick dinner, which I needed to throw together.
Before:
About halfway through the cook:
At about 10:30pm, after resting for a little bit and pulled for a late dinner sandwich:
(there is meat under that fat, I promise)
After:
Today, I popped an Aldi crab cake (I wanted to try it) in the air fryer. Warmed the thawed shredded pork in the microwave, toasted some Aldi ciabatta rolls, sprinkled some ACV and a little Carolina sauce on there, and boom! Dinner. Had some fresh veggies and fruit on the side.
I practically phoned this dinner in, which is why it is in the leftovers section, but it was all good. I'm sure people are wondering why I am getting frozen Aldi crab cakes when I live in Delaware, spitting distance to Maryland and where we have crab cakes galore. I have no idea, either. Though to be straight, I'm not a huge crab cake aficionado. Maybe I should be.Last edited by HotSun; August 30, 2022, 05:54 PM.
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HawkerXP, well, I'm not the best person to ask about crab cakes, but my DW and I both liked them, very tasty. Lots of crab, not a lot of filler, which I'm told is a good thing. I think I need to check out some of our local crab cakes to compare. I have a friend who retired to become a crabber, so he might be mortified to see me eating frozen crabcakes.
- 1 like
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Club Member
- Nov 2021
- 3649
- Alexandria, VA
-
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...
Last weekend's porktacular was a pigsket and rack of spares. We had mostly the latter on the day with just a couple of slices of the pigsket, and had the lion's share tonight. I vac-sealed it right away, and then heated it up in the sous vide to 160F/71C. Simple plate with steamed broccoli and a baked tater.
The pigsket is freakin delicious. So tender, very juicy, and a distinctive flavor. The texture is like the perfect tug-off-the-bone spare rib, except there's a big hunk of it. Yeah, they're spendy, but I'm willing to splurge from time to time for this.
BTW this is the third one of these I've done, and although it takes quite a while to cook at 225F/107C, I think it's worth doing so that it'll have a couple hours in stall mode. Then start probing for tenderness no hotter than 175F/80C, and when it feels right, pull it, no matter what the temp is. I haven't taken one above 192F/89C yet...
Pigsket deliverable on the day:
The couple slices that night with the ribs:
Tonight's plate:
Last edited by DaveD; September 1, 2022, 07:19 PM.
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Club Member
- Apr 2018
- 4865
- 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.
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