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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

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, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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 9 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

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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

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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


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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.

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


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

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Show Us What You're Cooking! - Volume 10, Summer 2018

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  • Joetee
    Club Member
    • May 2017
    • 246
    • Georgetown, Ky

    Top | #361
    Looks absolutely wonderful

    Comment

    • JGo37
      Club Member
      • Apr 2018
      • 1212
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
        BBQ Dragon kettle shelves - 2
        Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
        Fyre Dragon Kettle Ribbin' Ring
        Fyre Dragon Kettle 2-Zone Smokin' Sheet
        OneGrill Rotisserie for the Kitchenaid
        Smokenator
        Smoking Tubes: 2x12" & 1x6"
        SnS
        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
        Instant Pot 6Q Duo
        Nesco Tabletop Roaster
        & the PIT!

      Top | #362
      Just a quick shot at what's coming off the 22 today:

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      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Interesting Set Up

      • JGo37
        JGo37 commented
        Editing a comment
        It works for me, and I get that comment a lot. I like setting up a higher radiated heat shield, it gets me what I believe are pretty even cooks.
    • borne44
      Club Member
      • Nov 2016
      • 6

      Top | #363
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      Last edited by borne44; August 28th, 2018, 09:06 AM.

      Comment


      • JCGrill
        JCGrill commented
        Editing a comment
        Photo did not come through for me.

      • JGo37
        JGo37 commented
        Editing a comment
        Maybe to help - open MS Paint and 'Save As' a .jpg. and it should post OK.
    • jfmorris
      Club Member
      • Nov 2017
      • 2026
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Weber Genesis Silver A w/ GrillGrates (2002)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      Top | #364
      Believe it or not, I found a boat load of fish in the deep freeze... salmon this time, along with some boiled shrimp with Old Bay...

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      • Pirate Scott
        Club Member
        • Mar 2017
        • 1441
        • Clay, New York
        • - Plain old Charbroil Charcoal Grill
          - 26" Weber Kettle
          - Jack Daniels No7, Four Roses

        Top | #365
        Ghost Pepper Wings on the Vortex.
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        • jfmorris
          jfmorris commented
          Editing a comment
          I like it! Inspiring me to cook wings and jalapeños tomorrow.

        • Pirate Scott
          Pirate Scott commented
          Editing a comment
          jfmorris the jalapeño were awesome, they had a nice Crunch to them. I put them on in the last 1/2 hr. Cooked a lot hotter than usual but came out better.
      • JCGrill
        Club Member
        • Mar 2017
        • 1296
        • Minneapolis / St Paul burbs
        • Charcoal - 22" Weber Kettle
          Gas - Saber
          Smoker - Green Mountain Daniel Boone
          Portable - Charbroil Tabletop Propane Grill

        Top | #366
        Country style ribs tonight. These are one of my favorites for the smoker.

        Attached Files

        Comment

        • Red Man
          Club Member
          • May 2018
          • 552
          • Western Washington

          Top | #367
          Cooked up a RR Ranch tri tip from the local grocery store. Cooked on the kettle with sns at a around 250 with a chunk of oak.
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          • goosebr160
            Club Member
            • Mar 2017
            • 194
            • Massachusetts

            Top | #368
            Pulled pork and Chinese boneless spareribs today. I've always been a fan of apple wood, but decided to venture out of my comfort zone for this cook and gave cherry a try. Best pulled pork I've ever made! Loved the flavor of the cherry. It was also extremely tender and juicy. None of my guests even touched the bbq sauce I put out!

            As for the the boneless spareribs, my Chinese friends mother marinated them for 5 days. Apparently she gets these huge strips of deboned ribs from some restaurant supplier. I'm not sure what her marinade recipe is, but it is absolutley amazing. Hopefully by friend can get me the recipe!

            Attached Files

            Comment

            • Bogy
              Club Member
              • Mar 2016
              • 286
              • 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.

              Top | #369
              Pizza in the Grilla tonight. We used to make pizza almost every Saturday night, got out of the habit when the kids moved out, and over the past few years we make it only when the family is home. Generally, my wife gets the toppings ready, while I make the crust, a recipe I've been tweaking for 30+ years. Then I put it together and bake it. Tonite it went into the Grilla where the pizza stone had spent an hour heating up to 450 degrees. Then the pizza was added for 10 minutes. We like thick crust pizza, if you like cardboard with tomato sauce and cheese on top, go somewhere else. I've made 100s of pizzas, and either the Grilla did a great job, or my wife has forgotten what our pizza tastes like, because she rated this one in our top five.
              After dinner we went shopping and she picked up what we needed to do it again next week, so it must have been OK.

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              • bbqoaf
                bbqoaf commented
                Editing a comment
                Looks like beautiful crust!

              • jgreen
                jgreen commented
                Editing a comment
                Great idea. Good to know you can get enough heat in the Grilla to do that. Now on my list.

              • Bogy
                Bogy commented
                Editing a comment
                jgreen check out last night's post. Yesterday I baked another one at 540.
            • barelfly
              Club Member
              • Dec 2017
              • 522
              • New Mexico

              Top | #370
              Brisket is not something I do often. In fact, I think I’ve done three over the last few years I’ve been in the BBQ scene. Tonight, a prime grade brisket from Costco. 11lbs of brisket goodness.

              Started thursday night - rinsed, trimmed up and dry brined with about 3.5Tbs of kosher. Let sit for 24 hours in the box. Friday night, I pulled and used a little yellow mustard as a binder for Oak Ridge Black Ops brisket rub. I coated liberally so that entire piece was covered and back into ice box.

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              4am Saturday into the Smokin-it Smoker, 225* with oak and sugar maple chunks. I set a program cook and when I checked just before 7am, it was in the holding temp of 140*. So reprogrammed and off we went at 225 with a target of 193*before I started to probe. As the day went, I got a bit worried since I was behind in where 8 should have been. So at 2pm I bumped the temp up to 265* to help push through the stall, where I was sitting at 165* for a few hours. It worked, and by 4:30pm I was at target probing temp,194/195*point and flat - all spots probed like butter. So into the quad wrapped aluminum foil, towel and cooler. Bark was perfect, a nibble proved flavor was on point, and I couldn’t wait for the brisket!


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              i got the creamy Cole slaw prepared as well as what actually turned out to be more like grits than Mac and cheese, (used Kenji’s recipe - but I think it was the gluten free noodles sitting too long that made it seem like mush). Once sides were ready, sliced up this 11lb goodness of brisket and served away.

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              My my buddies were with us, both said may be the best brisket they have had. It was money. The Black Ops rub was perfect. The dry brine worked great - I was actually worried it would be overly salty but worked out perfectly. The flat was perfect, not dry and pulled away like it should. The point was just as good, perfectly cooked after the 2 hour faux cambro hold in the little COLEMAN cooler! The last full packer I smoked was a SRF Wagyu. It was great but this one was probably right there with it.

              of course, in between there were homemade margaritas flowing for the ladies and Old Fashions for the guys. How I’m still awake typing this up is beyond me! But A fun night with our two favorite families to spend time with.

              Comment

              • mnavarre
                Club Member
                • Jan 2018
                • 296
                • San Diego

                Top | #371
                Had a five pound bone-in chunk of pork shoulder that needed cooked and didn't feel like doing an eight+ hour cook, soo...

                Carnitas!

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                This is Kenji's recipe from Serious Eats, just done on the Weber.

                On the grill for an hour uncovered to pick up a bit of smoke and then covered with foil for the rest of the cook.

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                Three and a half hours later, here we are:

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                Made salsa verde with the juice, turned half a large avocado into guacamole, used the griddle to get nice crispy bits:

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                And, Volia! Tacos!

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                • snowswamp
                  snowswamp commented
                  Editing a comment
                  I’ve done ATK carnitas in the oven before but this is awesome! Crisping on the griddle is brilliant.
              • Jy2nd
                Club Member
                • Mar 2018
                • 16
                • Grand Rapids MI
                • Weber Genesis gas grill, Cookshack smoker, Weber 22" limited with SNS, Maverick dual probe thermometer, Thermo-pop, GrillGrates on all.

                Top | #372
                I had a small (but full) brisket in the freezer that I decided it was time to cook. I dry brined it, rubbed it, and started it on my Weber kettle with a Slow N Sear. When it hit the stall I wrapped it in pink paper and put it in my Cookshack smoker to finish. I wanted to run some errands and, of course, you can't leave live fire. . . . Anyway, I'm sold on the pink paper. It helped move through the stall at about the same time as foil but didn't soften the bark. And the juices didn't leak through.Click image for larger version

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                It tastes as good as it looks. I'll freeze slices for later but chopped up the burnt end pieces for a sandwich now.



                Comment

                • troymeister
                  Charter Member
                  • Aug 2014
                  • 1054
                  • 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.

                  Top | #373
                  Saturday Night Date Night at Home

                  Roasted on the grill Beets, Fresh Greens with Amish Gorgonzola, Honey Candied Chopped Almonds and Homemade Balsamic Vinaigrette Dressing
                  Oysters on the Half Shell
                  Grilled Swordfish Steak with a drizzle of Homemade Balsamic Glaze
                  Of course served with a good Cabernet.....Oh Yeah....

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                  • theroc
                    theroc commented
                    Editing a comment
                    Beautiful seafood, and the beets look great (sorry @Bogy)! For how long did you grill the beets?

                  • troymeister
                    troymeister commented
                    Editing a comment
                    I wrapped them in foil with a little olive oil. I would say I roasted them for about an hour or so. I pulled them off when they felt like a done baked potato.

                  • theroc
                    theroc commented
                    Editing a comment
                    Thanks!
                • theroc
                  Founding Member
                  • Jul 2014
                  • 474
                  • Altadena, CA
                    • Camp Chef 24" Smoke Vault
                    • Buckaroo Chunk Wood Grill
                    • Weber Summit Gold D Gas Grill
                    • Fireboard
                    • Thermapen MkIV

                  Top | #374
                  Saturday night is seafood night at our house, too. Grilled some fresh swordfish steaks and served with israeli couscous and diced vegetable "risotto", lemon and salad.

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                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    My friend that's a clean looking risotto! Is that "Carnaroli?"

                  • theroc
                    theroc commented
                    Editing a comment
                    No, it's actually Israeli couscous. But it's made like a risotto. Saute the vegetables to make the soffrito. Then toast the couscous and add the cooking liquid bit by bit, just as you would if you were using rice. My favorite rice for risotto is in fact carnaroli.
                • Mosca
                  Charter Member
                  • Oct 2014
                  • 2875
                  • PA
                  • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                  Top | #375
                  Wings day today, I do wings like once every couple years... in fact, I think this is the second time I’ve made them. I used the charcoal baskets in the Weber to do a Vortex-kind of thing, and it worked pretty well. I did the thighs for Mrs Mosca, who is kind of indifferent to wings but loves thighs.

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                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Looking fantastic!!

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                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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                About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

                This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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