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

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  • Bogy
    Club Member
    • Mar 2016
    • 312
    • North Central Iowa
    • Weber Genesis E-310
      Original Grilla
      Smokey Joe® Charcoal Grill 14"
      Thermoworks Smoke Thermometer with gateway
      2 iGrillminis - from before they were Weber.

    Dinner tonite. Looking at everyone's posts over the past week has been really tough. We were in Washington (state of) for the past week, so haven't had a chance to cook/grill/smoke. On the 4th my son in law did brats, but otherwise, nothing grilled while we were there. My wife hinted to our daughter that I would probably grill something if they wanted, but even though I'm the one who paid for the grill (wedding present), I'm not going to take over someone else's grill unless asked. On the way home my wife found a picture of a beautifully grilled ribeye in the airline magazine, and said how great that looked. Almost as anxious as me to get home to our normal routine. So, tonite, grilled a couple of beef fillets and freshly picked Iowa sweet corn, and my wife made a salad.

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

    • cruiseplanner1
      cruiseplanner1 commented
      Editing a comment
      Steak looks perfect. And fresh veggies really compliments it. Will not be long before we here in Michigan will have some fresh corn I hope

    • gabulldog
      gabulldog commented
      Editing a comment
      Beautifully all-American meal! I think you described the missing "11th commandment": Thou shalt not covet another man's grill! If you keep cranking out steaks like that, tho, I think your SIL will get the hint!
  • Keiferr
    Club Member
    • Jun 2018
    • 958
    • Southeast Michigan

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ID:	532496 Finished product! Now to beddie by so tomorrow will be fun grillin’ and chillin’ with my veteran wife, brothers and sisters, and Motorheads!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks delicious, amigo!
      I'd come off th High Dive, into that pan!
  • JCGrill
    Club Member
    • Mar 2017
    • 1315
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    Tonight I made ABT's for appetizers.
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    And then the main course was burgers on a pretzel bun with an egg.

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    I'm a bit out of practice with burgers, got the size wrong. But they were very good.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      It's all lookin delicious from here...LD

    • Mudkat
      Mudkat commented
      Editing a comment
      Inticing!
  • Mudbeaver
    Former Member
    • May 2018
    • 457
    • Marathon NY

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    • gabulldog
      gabulldog commented
      Editing a comment
      Mighty fine-looking mess of wings there!

    • Mudbeaver
      Mudbeaver commented
      Editing a comment
      Thanks gabulldog they were big hit
  • theroc
    Founding Member
    • Jul 2014
    • 500
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    A little mediterranean-asian fusion. Grilled some beautiful fresh halibut, finished with a caper and sun dried tomato sauce. Served it with kim chi fried rice and stir-fried yu choy, bok choy and shitake mushrooms.

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    • Mudkat
      Mudkat commented
      Editing a comment
      Awesome plate!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1794
    • 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)

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ID:	532698 Making a kalua style pulled pork for an office luau on Thursday. Smoked with Mesquite in the tube and the standard mix of pellets until it hit about 150 internal, then wrapped with banana leaves and put back on. Got a late start, and it only got to 190-195 internal before I had to call it a night. This was promptly vac packed, shocked and put in the fridge. On day of service, will be heated via Sous Vide at the office, then plated with fresh banana leaves, and pulled. Debating getting some king’s Hawaiian rolls for service, as I wouldn’t. And some sauce, as I also wouldn’t partake.

    brined it for a week with Adam Perry Lang’s Four Seasons (mostly salt, black pepper, garlic salt and a wee bit of cayenne).
    Attached Files

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I’ll get in at 7 or 7:30, get the SV to temp by 8 and go 135 until service at 11:30ish.

    • Troutman
      Troutman commented
      Editing a comment
      Very unique PKB, bravo !!!

    • Skip
      Skip commented
      Editing a comment
      Looks very good!
  • HouseHomey
    Club Member
    • May 2016
    • 4206
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Slow n Sear
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      A 7 year old princess foster child
      Patience and patio furniture
      Lots of ice cubes
      "Baby Girl" The cat

      Erik S.

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ID:	532712 A quick dinner after work last night. Tasty! Thick sirloin chops.

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    • JCGrill
      JCGrill commented
      Editing a comment
      Are you feeding an army? Wow! Looks really good.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      JCGrill Sophia took out a lot of meat. I think she misunderstood me. However I sliced the rest for sandwiches and froze some in a vac seal.

    • Fire Art
      Fire Art commented
      Editing a comment
      That looks delicious and nutritious
  • Elton's BBQ
    Club Member
    • Apr 2016
    • 1605
    • Saltnes Norway
    • Genesis 320 Limited
      Weber One Touch 57cm
      Weber Smokey Mountain 47cm

    Looks good!!!

    Comment

    • Elton's BBQ
      Club Member
      • Apr 2016
      • 1605
      • Saltnes Norway
      • Genesis 320 Limited
        Weber One Touch 57cm
        Weber Smokey Mountain 47cm

      Allright.. Changed the burners on my weber today..
      Excellent service from Weber Norway/Denmark on getting the correct ones.. Thanks!!

      Did a testrun and they worked perfect..


      That ribglaze is highly recommended!



      Comment

      • FishTalesNC
        Club Member
        • Dec 2017
        • 943
        • Durham, NC

        • Cookers
          • Weber Premium Kettle 26” w/ SNS XL
          • Weber Smokey Joe 14”
          • Pit Barrel Cooker


          Thermometers
          • Weber iGrill 2 w/ 1 ambient and 3 meat probes
          • Thermapen mk4


          Accessories
          • Weber Gourmet BBQ System Pizza Stone
          • Weber Gourmet BBQ System Wok
          • EasySpin Cooking Grate (26”)
          • Custom Cut GrillGrates for SNS XL
          • Frogmat cut to fit 26" w/ SNS
          • Weber Original Rib Rack
          • Pampered Chef BBQ Pizza Pan (2)
          • Weber Chimney Starter (2)
          • Beast Armor Gloves
          • CharGon Grate Cleaner
          • PBC Chimney Starter
          • PBC Ash Pan
          • PBC Hinged Grate
          • PBC Corn Hanger
          • PBC Vertical Skewers (10" & 15")
          • PBC Sausage Hanger
          • PBC Basket Hanger

        After a very long & hot three days at the NC State USTA Junior Team Tennis tournament, my kiddo asked for Johnsonville Spicy Italian sausages with peppers & onions tonight. It’s 93 degrees on my deck but... Done! Dumped a full chimney of white hot KBB in the SNS XL. Hit the veggies with olive oil and some Lawry’s and grilled them in the Weber basket. Then put the custom cut grill grates on, let them get hot, and grilled the sausages turning them every few minutes. Took them off when they were all between 175-180F IT. Dressed them up on some Johnsonville sausage buns with French’s mustard and we all chowed down. Everyone is gonna crash early tonight for sure. - at least with full bellies!
        Attached Files

        Comment


        • Fire Art
          Fire Art commented
          Editing a comment
          Mouth watering

        • Troutman
          Troutman commented
          Editing a comment
          Love Italian sausages, both hot and mild.

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Cool plate!
      • Pequod
        Club Member
        • Apr 2016
        • 415
        • Migrating to Central Virginia
        • Gear
          • Komodo Kamado 23" Ultimate
          • Komodo Kamado 32" Big Bad
          • Medium Konro

        Chicken skewers marinated in lemon, ginger, garlic, and baharat.

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        • gabulldog
          gabulldog commented
          Editing a comment
          Just beautiful!

        • Ennabe
          Ennabe commented
          Editing a comment
          Hi Pequod,
          What is the recipe? Thanks for the ingredients, but I would like to try and get it as you intended. . . please!

        • Pequod
          Pequod commented
          Editing a comment
          Ennabe - sorry...just saw your request. I kind of just winged it as a variant on a Milk Street recipe, but as I recall, the marinade was 1 lemon juiced and zest, 1/4 cup EVOO, 2 cloves garlic grated, 1 Tbsp grated ginger, and 2 tablespoons baharat, 2 teaspoons kosher salt (if not in baharat) 1 tsp Pepper, 2 tbsp Honey, 1-2 lbs boneless chook chunks. 2 hours marinating, then grilled with lemons.
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1794
        • 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)

        Trying a different method than last week’s mushrooms. This is a blend of shiitake, cremini and oyster, on the Grilla with butter, fresh thyme, minced garlic, and sherry. Allow the bacon to drip into the pan, then mince the bacon and add. Move to warp 10 gasser, and cook down the liquid. So rich.

        Last week, did not smoke, and added the sherry later. I think the correct way forward will be to start with sherry and tamari, and then add sherry or sherry vinegar during the reduction phase.

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        • Hulagn1971
          Hulagn1971 commented
          Editing a comment
          I love mushrooms cooked in sherry. One of my bride's favorites.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Had two experiences with the sherry between the two weeks. Had a bright acid on the previous cook, where they were added after the mushrooms gave up their liquid. Gave a more umami rich flavor being added at the start. Either way, really nice.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Sherry does seem to pair well with mushrooms!

          I first learned this in th latter '80's, from a Strogonov receipt!
          (Iirc, it was part of my manager's riff on a Food fer Fifty receipt)

          Th' Bacon tent is definitely in th future, here, fer grilled veggies!
          Top Shelf, indeed!
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1794
        • 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)

        Little cooking. Meathead style lamb loin chops with sheep dip, modified by what I had on hand (sherry vin in place of red wine). Burgers are for wife who “hates lamb.” No-flip on the Grilla at 250. Wife tasted the lamb and doesn’t hate lamb anymore. Cheap Zinfandel for the pairing.

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        • Troutman
          Troutman commented
          Editing a comment
          I agree, to hate lamb is not to know lamb (I feel like I just quoted a wise old Greek )

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I got the Costco lamb loin chops maybe ten years ago and cooked them very badly. And that was the last time I cooked them. Read the Meathead recipe, and I can do it now.

        • Spinaker
          Spinaker commented
          Editing a comment
          I love that recipe! Potkettleblack
      • Spinaker
        Moderator
        • Nov 2014
        • 9829
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X2
          Blackstone 36" Outdoor Griddle 4-Burner

          Broil King Keg
          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          Thermometers
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)
          **************

          Accessories
          BBQ Dragon
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        I threw some ribs on the BGE today. The in the first pic rack was Dizzy Pig Tsunami Rub, the second rack was Three Little Pigs Memphis Rub (Lower left in the second pic) and the third was Oak Ridge BBQ Jamaican Jerk. By far my favorite tonight was the Oak Ridge ribs. I really like their rubs, complex and fresh ingredients. And the Jamaican "Jah Love" Jerk Rub is phenomenal and it imparts a gorgeous and tasty bark on the meat.
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        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks guys! Elton's BBQ Skip

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Looks/sounds like a Great Taste Trio, Brother!
          I'd haveta agree on th Oak Ridge stuff!
          Last edited by Mr. Bones; July 17th, 2018, 06:33 PM.

        • gabulldog
          gabulldog commented
          Editing a comment
          That is a beautiful bark, no question!
      • Ernest
        Founding Member
        • Jul 2014
        • 3030
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Page 19?! I've been gone that long?!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Way too long, brother

          I was fixin to PM ya, see if work had ya weighed down, if all was well, there, etc....

          Next stop was to start Googlin DFW obits, see if anybody croaked out with some compound butter lodged in their airway!

          So glad to see ya here, I am much relieved!

        • Ernest
          Ernest commented
          Editing a comment
          Mr. Bones work got me in 8 headlocks!!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Ernest me too, sorry to hear that; I'm breakin in my 6th boss, in 6 years, when I been there jus shy of 30...I got this; go back, an find summat interestin to do, on yer puter...

          So Very Glad to see ya, Brother!

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      Meat-Up in Memphis 2020

      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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      Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

      maverick PT55 thermometer

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      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.

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      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.

      Click here to read our detailed review and to order


      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


      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.

      Click here for more about what makes these grates so special


      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


      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