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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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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019
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Club Member
- Jun 2018
- 138
- Texas Gulf Coast
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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.
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Today I tried out the sous vide machine from Aldi -- success. I used cheese curds in the middle to make a Juicy Lucy. Not sure that part worked as well as I wanted, but was happy with the results overall. And tried making a keto-friendly, gluten-free bun. Also success. Looking forward to trying again in the upcoming weeks and months.
- 12 likes
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Nice looking burger!! And welcome to The Pit!!!
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Looks like you shocked it cold after the SV???if that was the case... Then it would be hard to melt curd in the center with a sear. Perhaps shredded you may have better luck or don’t shock as long and sear while the center is warm. Even if the burger cooks above Mid rare the cheese will keep it juicy. GREAT LOOKING BURGER!!
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Two inch thick Prime NY Strip Steak and Sweet Italian sausage. Both cooked in the PBC via quasi reverse sear and finished on the gasser to sear. Due to the short cook, I did a single layer of briquettes in the basket of the PBC and lit 40 in the chimney. maintained a temp of around 275-300 for the 60-90 min it took to get the steak to medium rare.
- 13 likes
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Made another batch of Texas Beef Sausage. Better than my last batch, but it still needs a little tweaking. Wife and kids loved it. I also attempted my first batch of Bratwurst. That was not such a success. The flavor was pretty good, pretty close to what I was expecting, but I had a really hard time stuffing them. I use the sausage stuffing attachment for my electric grinder and I think that may be the problem. The meat mixture didn’t want to feed via the auger, it just stayed put and turned to mush. I managed to get a couple cased, but I just turned the rest into patties and smoked them. They were fantastic with eggs this morning! The first two shots are the beef sausage and the second two are the Brats!!!!
- 14 likes
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Thanks Troutman ! It is actually a horseradish mustard that my wife bought at Kroger from a clearance aisle..... it’s delicious and I can’t find it anymore. Lol.
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Club Member
- Aug 2017
- 3153
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
- With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
- 10 likes
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Club Member
- May 2016
- 4206
- Huntington Beach, Ca. Surf City USA.
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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.
I could not decide which photons to use so I give you all of them. I was in such a hurry so no purrrty pics or sammich constructs.
smoked chuckies with dry brine, Hanks Beef Rib (awesome), cherry wood smoke.
Potato bun with a spot of mustard, creamy broccoli slaw and Blues Hog.
Just fabulous!!!
- 14 likes
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I was planning on doing a spatchcock chicken tonight--straight ahead BBQ rub with green beans and baked taters when it morphed into something very different courtesy of my wife. I was planning a straight forward BBQ rub/cook when she adapted a marinade from Ottolenghi's cookbook "Jerusalem". Mustard, brown sugar, orange essence, absinthe and other ingredients were tossed with fennel and the cut up bird and then into a CI pan on the primo for about 80 minutes. Served with marinated roasted beets and green beans with cuman and capers. An incredible Sunday bird!
- 11 likes
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Club Member
- Aug 2017
- 6363
- Republic of Texallence
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OUTDOOR COOKERS
22" Weber Kettle - Red Premium Limited Edition
6 Burner Weber Summit Gasser
22" and 18" Weber WSM Smoker
18” Jumbo Joe
36" double door Lyfe Tyme offset stick burner (SOLD !)
Pitts & Spitts Pellet Pro 2436
BBQ ACCESSORIES
Classic Thermopen
Thermoworks SMOKE
Fireboard Pro with Pit Viper fan
Grill Grates
SNS for the 22" Weber kettle
A-MAZE-N Smoker 12" Tube & Tray
Weber stainless veggie basket
Weber stainless fish basket
Weber stainless rib rack
Phat Mat cooking mats
Barbestar BBQ Cooking Gloves
WOOD & PELLET PREFERENCES
For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
For Chicken & other fowl = competition blend, cherry/oak/hickory
For Turkey = 100% hickory or competition blend
For Pork Shoulder = mesquite, oak or hickory
For Pork Chops or Ribs = 100% applewood
SOUS VIDE
Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
INDOOR COOKWARE
Generic Calphalon non-stick cookware set of pots and pans
12" & 14" All-Clad Stainless skillets
Cast Iron 12" skillet by Victoria
La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
Old Revere Wear Copper & Stainless Pots (handed down)
JA Henckels 15 piece Stainless Knife Set
Victorinox 12" Fibrox Pro Slicing Knive
Victorinox 6" Curved Boning Knife
Set of Dalstrong Japanese Steak Knives
Decided to do some Cornish game hens on the rotisserie as an easy Sunday meal. Started out with Troutman's Famous Texas Marinade made from the following ....
...then it's time to go for a roll ......
...took 'em off when they hit 160ish in the breast meat .....
...served it up country style to the gang ....
Git you some of that ... Troutman is outta here....man !!!!
- 14 likes
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Yea finally got a chance to use my black backdrop, thanks for the idea Attjack. I gotta work on my lighting next, then get a good macro lens for my Nikon. My wife is disgusted with me, she says I put more time in on the photography then the meal. Not true but I'm getting there (can you say MPS - multiple photographic equipment syndrome?)
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Love game hens! Nailed it!
Announcement
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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)
See more
See less
Comment