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Show Us What You're Cooking! - Volume 10, Summer 2018

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  • Brookie
    Club Member
    • Sep 2016
    • 44
    • Walnut Creek, CA

    Holiday SVQ Tri Tip
    Second cook with my new Joule was a tri tip. Run of the mill choice meat from Safeway. After some research on AR I went 10 hrs at 131 for SV, 10 minute ice bath and 4 minutes of searing on the Weber gasser. Happy with the results. Very tender for a tri tip and doneness was to everyones satisfaction. The only thing I will do next time is add a smoke bomb during the sear.

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    Old Weber cranked up to max. Was 560 degrees when we pulled the thermometer at grill level..


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    A little smoke flavor next time.

    Cheers,
    Brookie







    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Wow nice SVQ !!!
  • Scout789
    Club Member
    • Jun 2018
    • 138
    • Texas Gulf Coast
    • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
      Grill: Lyfe Tyme 16" Diameter X 24" Long.
      Thermometer: Maverick ET-732 and XR50
      For smoking, I am a committed stick burner.
      For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

    Gonna be a great few days. I'm grilling fajitas tonight and having our best friends over. Tomorrow I'm putting a chuck roast on the smoker, and then Tuesday I'll be cooking a pork butt for the wife's Bunco group. God I love my life!
    Last edited by Scout789; July 7th, 2018, 05:01 PM.

    Comment

    • theroc
      Founding Member
      • Jul 2014
      • 486
      • Altadena, CA
        • Camp Chef 24" Smoke Vault
        • Buckaroo Chunk Wood Grill
        • Weber Summit Gold D Gas Grill
        • Fireboard
        • Thermapen MkIV

      Grilled a couple of pizzas last night. My wife has become the pizzaiola of our house. I encourage her to indulge her new habit! Homemade meatballs and some shredded grilled chicken.

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      • Fire Art
        Fire Art commented
        Editing a comment
        That’s my kind of pie right there
    • Slieb845
      Club Member
      • Dec 2017
      • 59
      • Sandy, UT
      • 22 inch Weber performer
        Nexgrill gas grill
        cheap char broil H20 smoker
        inkbird 4 probe thermometer
        Slow n' sear
        drip n' griddle
        Anove sous vide circulator

      Smoked salmon. Started with a brown sugar, salt and pepper dry brine overnight.

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      after the overnight brine.

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ID:	528562 then after a rinse and let sit for 1.5 hrs. I smoked them with cherry wood as low a temp as possible on my kettle for 3 hours.
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ID:	528563 and finished with some rib glaze which turned out really good on the salmon .

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks damn good.. KosmosQ?

      • Henrik
        Henrik commented
        Editing a comment
        Love that color!!

      • Slieb845
        Slieb845 commented
        Editing a comment
        Elton's BBQ Yes. I am too lazy to make my own sauces and rubs. I really like his products and this peach jalapeno rib glaze went with the salmon amazingly well.
    • Xandera_7
      Former Member
      • May 2018
      • 127
      • Halifax Canada

      Smoked some sausage the other day. Had plenty left over... So I made smoked mac and triple cheese. Fried up the left over sausage and threw it on top.
      Yum!!
      Attached Files

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks like a win-win deal, to me!

      • Mudkat
        Mudkat commented
        Editing a comment
        That sounds awesome!
    • JTpellets
      Club Member
      • Oct 2017
      • 188

      Simple burgers. Double stacked
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      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Gooody!

      • Mudkat
        Mudkat commented
        Editing a comment
        Simple pleasures
    • Pequod
      Club Member
      • Apr 2016
      • 393
      • Fairfax Station, Virginia
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Our local farmer’s market has a vendor who brings us the best of the Chesapeake. This week he had ginormous rockfish filets, so Mr. Bobby Flay paid us a visit and cooked us some rockfish with roasted poblano vinaigrette and yellow pepper grits. Just watch the iron chef at work:

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      Bobby was on his A game tonight.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Nice!

      • Mudkat
        Mudkat commented
        Editing a comment
        Way to go Bobby!
    • goosebr160
      Club Member
      • Mar 2017
      • 190
      • Massachusetts

      Baby Back Last Meal Ribs on the PBC. Followed by some marshmallow roasting for kids.
      Attached Files

      Comment


      • Fire Art
        Fire Art commented
        Editing a comment
        Double like if I could

      • Mudkat
        Mudkat commented
        Editing a comment
        Looks delish!

      • Henrik
        Henrik commented
        Editing a comment
        Quality ribs right there!
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1778
      • Chicago, IL
      • Grill: Grilla Original / Weber Genesis EP-330
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi
        Disqus: Le Chef - (something something something)

      Sous Vide pork belly bites, rubbed with MMD, smoked for an hour and a half at 180. #TrustTheSwing
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ID:	528738 I’m a big believer that vertical roast is the best chicken technique. Keeps the breast away from the heat, so cooks the dark to 165+ while keeping the breast to 145. I forgot about my technique for folding the wings, and trimmed the tips (I use them to folks the wings back), so I used a skewer to pin them open. More crispy that way. Wife said best chicken I’ve ever made. I think it’s just a quality bird, a nice rub (Williams Sonoma Beer Can Chicken Rub), letting it sit in the fridge for a couple hours, and the vertical roast. If folks love the beer can, it’s all about the vertical roast. The beer does nothing, but slow the airflow. My frame doesn’t have that problem. Here’s to future refinements. I cooked it at 275 on the Grilla, which worked very well.

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      • Troutman
        Troutman commented
        Editing a comment
        I’m doin’ BCC today as well. We love vertical chicken too. Nice work on the pork !!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        The key to perfect BCC is to leave out the can.

      • jgreen
        jgreen commented
        Editing a comment
        Neat trick on the wings. Like it.
    • FireMan
      Charter Member
      • Jul 2015
      • 6555
      • Bottom of Winnebago

      Australian Click image for larger version

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ID:	528743 Style Shrimp: I missed the pic of putting them on the grill, and there is a pic of an inadvertent cleaning. They came out just great, with the glaze having a terrific carmelizimg.
      Attached Files

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Buuuuuurn! :-)

      • Mudkat
        Mudkat commented
        Editing a comment
        I'll be right there!

      • FireMan
        FireMan commented
        Editing a comment
        It was an Australian honey sesame glaze, which made the shrimp look so dark.
    • Red Man
      Club Member
      • May 2018
      • 585
      • Western Washington

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      • Troutman
        Troutman commented
        Editing a comment
        Pictures says it all ....

      • Red Man
        Red Man commented
        Editing a comment
        Thanks!

      • gijsveltman
        gijsveltman commented
        Editing a comment
        Fantastic looking brisket!
    • JakeT
      Club Member
      • Mar 2018
      • 397
      • Northern California
      • KBQ C-60
        Rectec RT-680
        Weber Kettle 22"
        PitBoss K22 Kamado
        Weber Genesis
        Nexgen table top propane grill

        A-MAZE-N-TUBE 6", 10", maze
        BBQ Dragon
        BBQ Dragon Chimney
        iGrill
        Fireboard
        Bernzomatic w/ Mapp Gas

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ID:	528831 Wanted something easy to cook for the first go around. Overcooked these to almost 190 IT and they were STILL incredibly moist and delish. I used white oak with the bottom poppet wide open top open half way. Can’t describe how much fun I had cooking on this thing and look forward to a lot of good food!

      Comment


      • Fire Art
        Fire Art commented
        Editing a comment
        I think you got ya some kind of animal that ate a piece of your chicken

      • Troutman
        Troutman commented
        Editing a comment
        Nailed it !!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great Job, brother, right outta th Gate! !
    • Skip
      Founding Member
      • Jul 2014
      • 2352
      • Blue Earth, Minnesota
      • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

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      Our Local Super Valu Store has Boneless Pork Ribs (aka chunked up pork shoulder). I salted and seasoned then SV'd @165 for 10 Hr then smoked on the pellet grill before shredding for sandwiches. Works good for the freezer.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        We get them here called "country style ribs" and they are a cut from the butt. Amazing too! When did you get a pooper Skip?

      • Skip
        Skip commented
        Editing a comment
        HouseHomey I've had the Memphis Pro since 2010 and had a Traeger for several years before that.Liked them both.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Yep. They had a great sale on “country style ribs” at the store yesterday, and I was hoping for some shoulder ones. Nope. Loins. On the upside, the pork butt was like $.99/lbs on unlisted special, so I got out with the one for work on budget.
    • troymeister
      Charter Member
      • Aug 2014
      • 1031
      • Forest Park Il
      • Weber 26

        Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

        Weber Genesis Gold Gasser

        2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

        Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

        Good Cabernet, Merlot, Zin

        Shock Top, Blue moon

        Good Churchill Connecticut Cigars

        I love cooking with wine. Sometimes I put it in my food.



      Some recent Seafood cooks Including super fresh Halibut, Shrimp, Scallops, Oysters and Head on Prawns.

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      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Live the ice in the DnG too!

      • troymeister
        troymeister commented
        Editing a comment
        HouseHomey The DnG is my favorite pan of all time. I use it for everything including a serving pan.

      • jgreen
        jgreen commented
        Editing a comment
        Love the oysters. One of my favs, though I usually only have at restaurants.
    • Elton's BBQ
      Club Member
      • Apr 2016
      • 1546
      • Saltnes Norway
      • Genesis 320 Limited
        Weber One Touch 57cm
        Weber Smokey Mountain 47cm

      Made some greek pitas & pork souvlakis today..
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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Huh? It's all Greek, to me...
        Beautiful job, Brother Elton!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Thanks Mr. Bones

      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Love it!! Looks terrific my friend.

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    Meat-Up in Memphis 2020

    Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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    These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use our links when you buy things

    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts


    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

    maverick PT55 thermometer

    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

    Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


    If you have a Weber Kettle, you need the Slow 'N' Sear

    slow n sear

    The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

    Click here for our article on this breakthrough tool


    Bring The Heat With Broil King Signet's Dual Tube Burners

    the good one grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read our complete review


    The Good-One Is A Superb Grill And A Superb Smoker All In One

    the good one grill

    The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read our complete review


    Pit Barrel Cooker Smoker

    Griddle And Deep Fryer All In One

    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

    Click here to read our detailed review and to order


    Pit Barrel Cooker Smoker

    The Pit Barrel Cooker May Be Too Easy

    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

    Click here to read our detailed review and the raves from people who own them


    The Swiss Army Knife Of Thermometers

    Placeholder

    The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

    Click here to read our test results and comprehensive review and why it won our Platinum Medal.


    Compact Powerful Sear Machine For Your Next Tailgater

    Placeholder

    Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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    The Cool Kettle With The Hinged Hood We Always Wanted

    NK-22-Ck Grill

    Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

    Click here for more about what makes this grill special


    Placeholder

    G&F Suede Welder's Gloves

    Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

    If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

    Click here to read our detailed review

    Click here to order from Amazon


    GrillGrates Take Gas Grills To The Infrared Zone

    grill grates

    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

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    kareubequ bbq smoker

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

    Click here for our review of this superb smoker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    masterbuilt gas smoker

    The First Propane Smoker With A Thermostat Makes This Baby Foolproof

    Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

    Click here to read our detailed review


    Professional Steakhouse Knife Set

    masterbuilt gas smoker

    Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

    Click here to read our detailed review and to order


    PK 360 grill

    Is This Superb Charcoal Grill A Kamado Killer?

    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

    Click here to read our detailed review of the PK 360

    Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    fireboard bbq thermometer

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

    Click here to read our detailed review


    Finally, A Great Portable Pellet Smoker

    Green Mountain Davey Crockett Grill

    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

    Click here to read our detailed review and to order