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

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  • Scout789
    Club Member
    • Jun 2018
    • 153
    • 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.

    Here on the Texas Gulf Coast it is 50 deg and bright sunshine. Perfect day for smokin' a butt. I'll do my best to post the finished product, but when I'm hungry and salivating, I often forget.

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    • Troutman
      Troutman commented
      Editing a comment
      Agree, weather here on the Gulf coast has been fantastic. Got some yardbirds going on here, hope your pork turns out good as well !!!
  • ncclbrze
    Club Member
    • Dec 2018
    • 2
    • Near Boone N.C.

    Little yardbird, seasoned on and under skin, was great! Click image for larger version

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    • theroc
      theroc commented
      Editing a comment
      Good lookin' bird!

    • Henrik
      Henrik commented
      Editing a comment
      Boom! Beautiful bird!

    • texastweeter
      texastweeter commented
      Editing a comment
      airline quality!
  • Polarbear777
    Club Member
    • Sep 2016
    • 1684

    Started it as the snow started falling. After 12 hrs of smoke, finished it in the #14 camp oven (same idea as wrapping) . About 12 lbs worth post cooking.

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    • skipsdaughter
      Club Member
      • Dec 2018
      • 66
      • Eastern Iowa

      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. ​​​​​​​
      Attached Files

      Comment


      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Nice looking burger!! And welcome to The Pit!!!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        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!!
    • shify
      Club Member
      • Jun 2017
      • 453
      • Westchester County, NY

      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.

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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Wow at first I thought that was a chuck roast!!

      • Troutman
        Troutman commented
        Editing a comment
        Yowsa !!!!
    • RickyBobby
      Club Member
      • Jul 2016
      • 436
      • Kingwood, Texas

      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!!!! Click image for larger version

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      • RickyBobby
        RickyBobby commented
        Editing a comment
        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.

      • theroc
        theroc commented
        Editing a comment
        Beautiful smoke ring on that sausage. I love the way ground meats pick up smoke rings.

      • RickyBobby
        RickyBobby commented
        Editing a comment
        Thanks theroc , me too!
    • Zman23
      Founding Member
      • Jul 2014
      • 319
      • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

      Prime brisket point. Dry brined overnight, BBBR, sous vide 24h at 165F, ice bath, more BBBR, 2h of smoking. Amazing tenderness and moisture!
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      • Troutman
        Troutman commented
        Editing a comment
        You get points for persisting in a winter cook !!!
    • texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas

      Grilled chili rubbed Ribeye, and Sirloin, elote en vaso, cauliflower pulled pork and cheese, and bacon grease potatoes (not shown).
      Attached Files

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yes sir!!

      • jgreen
        jgreen commented
        Editing a comment
        Now that might clog arteries just a bit, but man it looks good.

      • Troutman
        Troutman commented
        Editing a comment
        Man Tweeter, you're nailing it lately
    • 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

      Click image for larger version

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      • Ernest
        Ernest commented
        Editing a comment
        Hahaha yeah. She requested Kenji's Food Lab book. Seems like I need to up my game

      • Troutman
        Troutman commented
        Editing a comment
        Who don't love them thar Wangs !!!

      • Black99vette
        Black99vette commented
        Editing a comment
        Look great! Nice color on the wings!
    • barelfly
      Club Member
      • Dec 2017
      • 1073
      • New Mexico

      a nice pork sirloin tip roast. Water bath at 135* for 2.5 hours, then finished on the gasser with a s/p/g rub. Made up some sort of board sauce with what I had on hand. Served with some fine CI skillet roasted brussell sprouts and quinoa.
      Attached Files

      Comment


      • theroc
        theroc commented
        Editing a comment
        That's a work of art!
    • Attjack
      Club Member
      • Aug 2017
      • 3960
      • 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

      Bacon, and brussels, with balsamic, maple syrup, and toasted pecans. Citrus and daikon salad on the side.

      Click image for larger version

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      • Attjack
        Attjack commented
        Editing a comment
        Oh man, not eating vegetables is like not eating meat. You're missing out!

      • Henrik
        Henrik commented
        Editing a comment
        Gorgeous plate!

      • Troutman
        Troutman commented
        Editing a comment
        I love that combination of Brussels
    • HouseHomey
      Club Member
      • May 2016
      • 5259
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        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, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "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!!!
      Attached Files

      Comment


      • jgreen
        jgreen commented
        Editing a comment
        Dang. Can you send me some?

      • Henrik
        Henrik commented
        Editing a comment
        Fabulous being the operative word there. I'd hit that too, and come back for seconds!

      • Black99vette
        Black99vette commented
        Editing a comment
        You're killing - I have to go to the kitchen for a sandwich now!
    • painter
      Club Member
      • Dec 2016
      • 215
      • Denver
      • Primo LG300
        Weber Performer Deluxe
        Maverick 732
        Smobot
        Vortex

      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!

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        That's a really nice pic !!!

      • theroc
        theroc commented
        Editing a comment
        Beautiful! I'm a big fan of Ottolenghi's books.

      • Black99vette
        Black99vette commented
        Editing a comment
        Great color on the bird!
    • Red Man
      Club Member
      • May 2018
      • 1025
      • Western Washington

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ID:	623081 Baby back ribs, rubbed with MMD and glazed with meatheads Tennessee whiskey bbq sauce. Served with Texas style pinto beans.

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      • Troutman
        Club Member
        • Aug 2017
        • 7198

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        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 ....

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        ...then it's time to go for a roll ......

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        ...took 'em off when they hit 160ish in the breast meat .....

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        ...served it up country style to the gang ....

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        Git you some of that ... Troutman is outta here....man !!!!

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          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?)

        • Attjack
          Attjack commented
          Editing a comment
          I just snap photos with my phone.

        • Black99vette
          Black99vette commented
          Editing a comment
          Love game hens! Nailed it!

      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!
      Click here for details. (https://amazingribs.com/memphis)
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      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.

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      https://tinyurl.com/amazingribs

       


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

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