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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • jgreen
    Charter Member
    • Oct 2014
    • 2721
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    Did boneless chicken thighs, dry brined, then marinated 24 hours in Wishbone Italian dressing. Basted as they cooked with a mixture of Wishbone and Woody’s cooking sauce. Small shot of Angels Envy to help the cook focus.

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    • barelfly
      barelfly commented
      Editing a comment
      Mmmmm. Angels Envy......

    • Troutman
      Troutman commented
      Editing a comment
      You did well my friend !!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin focus, Brother!
      Fine Job!
  • CowboyScott
    Club Member
    • Jul 2017
    • 165
    • Colorado
      • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
      • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
      • Rec Tec 680 (since August 2017)
      • Thermoworks Smoke and iGrill Thermometers
      • Thermapen (wife's- she lets me use it)

    Have been talking about doing a beef rib roast for a while and finally did it. Bought a 4 rib, 9lb roast from Whole foods, they removed the bones, I trimmed it and cut off a ~4lb boneless chunk.

    Kosher salted overnight, sprinkled with Simply Marvelous Peppered Cow rub along with some French herbs we've had in our pantry for a while.

    Cooked it on the Rec Tec for ~3 hours until ~115° and then seared on my Lynx on each side for a total of ~15 minutes to finish off to medium rare. Even seared the end to get a piece to ~medium for someone who wanted it "less pink. It was a huge hit with everyone.

    Still have ~2 lbs of ribeye steaks and ~2 lbs of beef ribs for another time!

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    • Troutman
      Troutman commented
      Editing a comment
      Impressive indeed !!!
  • Meat P
    Club Member
    • Dec 2017
    • 42

    Its winter so chilli on the BGE!
    Attached Files

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2466
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      I think it's letting up a bit, time to fire up a grill!!

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      The grill in the covered porch that is!

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      • FireMan
        FireMan commented
        Editing a comment
        Show off!

      • Willard
        Willard commented
        Editing a comment
        Yep. You got nailed by FireMan , Fireman.
    • Troutman
      Club Member
      • Aug 2017
      • 7198

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      Gee Mike, it was 72* in Houston yesterday as I smoked up a storm.....winter in the south is one of the reasons I stay !!!

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      • CaptainMike
        CaptainMike commented
        Editing a comment
        A living Hell, no doubt!!

      • Troutman
        Troutman commented
        Editing a comment
        No worse then 3' of snow you have to shovel and drive in !!

        (I grew up on Lake Michigan in Chicago...winter there sucked )

      • Stevo
        Stevo commented
        Editing a comment
        TX summers are easy: kick ass A/C, a cool pool, a cold drink...and some Que...
    • Willard
      Club Member
      • Apr 2018
      • 878
      • Leesburg, Fl.

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      Last edited by Willard; January 6, 2019, 12:07 PM.

      Comment


      • Willard
        Willard commented
        Editing a comment
        I do not recall but got it from Home Depot. My wife may remember. She remembers everything.

      • Willard
        Willard commented
        Editing a comment
        Box in garage says Premier Decor - Everest Interlocking.

      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        Willard thanks, added to the list of stuff to consider lol.
    • Ernest
      Founding Member
      • Jul 2014
      • 3204
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

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      • jgreen
        jgreen commented
        Editing a comment
        Looks like a good dinner to me.

      • Huskee
        Huskee commented
        Editing a comment
        I always thought you weren't' much of a whiskey dude. Great stuff!

      • Ernest
        Ernest commented
        Editing a comment
        Huskee I don't always drink but when I do, I prefer neat Single Malt
    • CaptainMike
      Club Member
      • Nov 2015
      • 2466
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      Troutman nothing me an 'ol JD can't handle!

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      • Spinaker
        Spinaker commented
        Editing a comment
        This is getting ridiculous. I need to move to The Great State of Jefferson!!! Heading West!!!!! #nothingrunslikeadeere

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Hey Spinaker, we had almost 3 inches of rain in 2 days and ALL of the snow is gone. I'll save some for ya next time.

      • Spinaker
        Spinaker commented
        Editing a comment
        Bummer! CaptainMike
    • Macktechie
      Club Member
      • Sep 2018
      • 190

      Finally some nice weather. Don't worry cheese is coming.
      Attached Files

      Comment

      • Neris
        Club Member
        • Dec 2018
        • 188
        • Dublin, Ireland (europe)

        Tonight's efforts. Pork chops & chicken breasts grilled over coals Click image for larger version

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        • Troutman
          Troutman commented
          Editing a comment
          Lovely !
      • Willard
        Club Member
        • Apr 2018
        • 878
        • Leesburg, Fl.

        Click image for larger version

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ID:	619650ItsAllGoneToTheDogs here is another pic so you can see how well it goes with stainless steel.

        Comment

        • Willard
          Club Member
          • Apr 2018
          • 878
          • Leesburg, Fl.

          Lettuce wrapped cheeseburger
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          Comment


          • Willard
            Willard commented
            Editing a comment
            Only not wrapped yet. Sort of like a flasher with his trench coat open.

          • Huskee
            Huskee commented
            Editing a comment
            I eat a lot of burgers that way
        • FishTalesNC
          Club Member
          • Dec 2017
          • 1177
          • Durham, NC

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

            Thermometers
            • Fireboard Extreme BBQ Edition
            • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
            • Thermapen mk4

            Accessories
            • Oklahoma Joe’s Triple Grate
            • Oklahoma Joe’s Super Skewers
            • ​​​​​​​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

          Shrimp is on sale at The Fresh Market (a big fave of SWMBO), and the weather has been in the mid-60’s here in the Bull City, so... figured I’d try Meathead’s Easy Shrimp Boil recipe. Fired up a full chimney of leftover briquettes and tossed them into a dry SNS on the 26” kettle. Ended up adding about 10 or 12 more fresh ones on top to get it up to temp. 35 min passed before the shrimp were done and the potatoes fork tender. Fun evening eating finger food out on the screened in porch!
          Attached Files

          Comment


          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            Willard the pork butt I guess appeased her just enough. We’ve got a special plan for it she’s excited about, otherwise I’m sure it’d stay in the freezer and I’d be picking up BBs mid-week!

          • Willard
            Willard commented
            Editing a comment
            Ok. Whew. You are obviously capable of some fancy maneuvering, probably from your basketball days. Don’t screw it up. If you get another one of those looks in the next few days...you’re toast!

          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            Don’t I know it! 😂
        • mrteddyprincess
          Club Member
          • Sep 2018
          • 349

          mgaretz I did Blasphemy Ribs today, buddy, and my whole family thanks you! Wow. I'm doing that again. Pics below are of ribs and tips.

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          Comment

          • WVsmoke
            Club Member
            • Jun 2018
            • 70
            • Smoke WV
              Kamada/Gaser

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            Pizza Night-Homemade Dough,
            Indirect Set Up
            Target Temperature: 550F
            Cook Time: 7-8 Minutes



            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Great lookin pies!

            • FireMan
              FireMan commented
              Editing a comment
              Second that!

          Announcement

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          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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