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

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  • theroc
    Founding Member
    • Jul 2014
    • 691
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    Been wanting to try mgaretz 's Blasphemy Ribs for a while, so finally giving it a try with a side-by-side comparison with traditional 3-2-1. Got 3 racks of loin backribs from Costco that were fairly meaty and thick. Sliced up one of the racks for Blasphemy. Dry brined the cut and whole racks overnight. Rubbed with Hank's KC Royale Pork Rub in the morning. Started the whole racks first - 240-250 F for about 3 hours on the Smoke Vault with hickory chunks. Pulled the racks, wrapped in foil and then back in the smoker. Dropped the temp to about 225-230 and added the cut ribs. Ran for 2 hours, then unwrapped the racks, sauced both the cut ribs and racks and finished them for about 30 minutes. Served up with stuffed early season artichokes.

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    The verdict? Well, we really enjoyed them both. I've found that wrapping was the only way to get those thick backribs from Costco tender and still moist. And they were. But the Blasphemy Ribs were also nice and moist, albeit slightly less tender. I'd say the Blasphemy ribs had a nice bite while the racks were more tender and pulled away from the bone easily. I'd happily eat either of these anytime. It is really nice to know that there is a really good option for a fast ribs cook when we don't have time for the traditional method.

    Oh yeah - the artichokes were fabulous.
    Last edited by theroc; January 28, 2019, 08:16 PM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Ribs look great, and Ohhhh that chock looks awesome !!!
  • PJBowmaster
    Club Member
    • Dec 2016
    • 548
    • Black Hills of SD

    Sadly Winter cold and wind have driven us indoors tonight. So what should I cook? Hmmm....How about Bacon, Sharp Cheddar, and Guacamole Burgers? With a side of Deviled Egg Potato Salad and served with Bell's highly desirable Hopslam Double IPA. Damn Skippy!!!

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    • barelfly
      Club Member
      • Dec 2017
      • 1042
      • New Mexico

      Had some great friends over for brunch Sunday. Bloody Mary bar and a one skillet omelette type casserole. Was fun times, good drinks and good food too!
      Attached Files

      Comment

      • mgaretz
        Founding Member
        • Jul 2014
        • 821
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        Another batch of Blasphemy Ribs. Served with sweet white corn in butter. Normally the ribs get cooked on their side on a stainless grill grate, and the ribs stick to the grate. I never realized how that made them easier to sauce on the top and side (the underside stayed un-sauced). But today I picked up a non-stick grill grate hoping that would make the cleanup easier. It did make the cleanup a little easier, but the ribs slid around while trying to baste them. So I got out the tongs, basted the top and side, then flipped them and basted the other side. It didn't change them much, but they were still great!

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        • jfmorris
          Club Member
          • Nov 2017
          • 2948
          • Huntsville, Alabama
          • Jim Morris

            Cookers
            • Camp Chef FTG900 Flat Top Grill (2020)
            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • King Kooker 94/90TKD 105K/60K dual burner patio stove
            • 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!

          Had a bunch of left-over point from last night's brisket, so I cubed it up into a skillet, fried it a bit, added some BBQ sauce, and baked in a 350F oven for 30 minutes. Not quite real burnt ends, since I didn't smoke them, but it was darned good meat candy! It thickened up as it cooled a little after this picture.

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          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            I ate the rest of what was left for lunch, and if anything, it was more flavorful today. I'm eyeing the rest of the point that is left in the fridge, as I have surgery in the morning, and have to fast after midnight! I won't be smoking for a while either (cannot lift more than 5-10 pounds or bend over post surgery).

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Best wishes fer a speedy recovery, Amigo!

          • Willard
            Willard commented
            Editing a comment
            +1 what Mr. Bones said
        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4247
          • Stockholm, Sweden

          Did a quick lunch grill today, real hot and real fast. I grilled some Secreto Iberico (man I love that pork!). Served it with brussel sprouts. I added creme fraiche, dijon mustard and some honey to the sprouts to boost flavor and create a better match for the pork. I used a cast iron pan for the cook, otherwise all that fat is gonna burn in no time.

          Here's my lump charcoal. Massive, heavy pieces. They lasted a long time.

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          First (half) in the CI pan. And of course a beer for the chef. Thank you, 2 zone cooking ;-)

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          Second half waiting in line. Check out that marbling.

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          And here's the plate, made for a nice presentation in the CI pan:

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          I think the bitterness of the sprouts with the mustard and honey was a great match with that decadent pork.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            It was cold, just the way i like it ;-)

          • Willard
            Willard commented
            Editing a comment
            Maybe there’s hope for sprouts after all 🏅

          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Nothing like a coldsmoked beer.. lol
            The plate-up looks grand!
        • skipsdaughter
          Club Member
          • Dec 2018
          • 64
          • Eastern Iowa

          The day started at -52 wind chill and has gotten a little warmer. I thought it was a good day to make some soup-- Buffalo Chicken Soup. Next time I'll use smoked chicken as the base.
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          • Craigar
            Craigar commented
            Editing a comment
            Interesting. My wife will make a warm buffalo chicken dip every now and then. I never thought about converting it into a soup. This might have to go on the to do list.

          • skipsdaughter
            skipsdaughter commented
            Editing a comment
            I mostly used the recipe here, although I didn't use the Instant Pot. I already had some cooked chicken and I made it on the stovetop. http://www.farmsteadchic.com/instant...en-bacon-soup/

          • Mudkat
            Mudkat commented
            Editing a comment
            You had me at -52 below!
        • WVsmoke
          Club Member
          • Jun 2018
          • 70
          • Smoke WV
            Kamada/Gaser

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ID:	629928 6 degrees in Central West Virginia. Good day to try my first attempt at making bread. Recipe out of Flour, Water, Salt, Yeast by Ken Forkish. Heard about the book in the Pit.

          Comment


          • RonB
            RonB commented
            Editing a comment
            Great lookin' boules!

          • Troutman
            Troutman commented
            Editing a comment
            I gotta get into bread making, I love a good, warm, fresh loaf with a big slab of real butter ..... heavenly !!! Where's Breadhead when we need him ?

          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Nice result!
        • ericsnell
          Charter Member
          • Feb 2015
          • 5

          Straight off of Serious eats. Definitely worth the effort.
          Attached Files

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            That is a really good idea, cooks more evenly. I hate those ends flopping around anyway. +1

          • Attjack
            Attjack commented
            Editing a comment
            Seriouseats.com has the serious techniques.

          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Looks really good!
        • HawkerXP
          Club Member
          • Jul 2016
          • 5364
          • Virginia
          • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
            Thermopops
            Dot and Chef Alarm with probes
            Slo n Sear
            Cold beer

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ID:	630111 Last night experiment with buffalo chicken drummies. Click image for larger version

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          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Terrible picture but yes, good beer. Oozzy

          • Troutman
            Troutman commented
            Editing a comment
            Well the one thing you gotta say is at least your beer stays cold !!!

          • Mudkat
            Mudkat commented
            Editing a comment
            Pics never tell how good something tastes and I can tell ya from the meatups your stuff is grrrrrreat!
        • theroc
          Founding Member
          • Jul 2014
          • 691
          • Altadena, CA
            • Camp Chef 24" Smoke Vault
            • Buckaroo Chunk Wood Grill
            • Weber Summit Gold D Gas Grill
            • Fireboard
            • Thermapen MkIV

          Quick burger cook last night before the rains started. Grass-fed ground beef from 5 Bar Beef. Havarti cheese and caramelized onions. Served with roasted potatoes.

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          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Good looking burger!

          • theroc
            theroc commented
            Editing a comment
            Thanks!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Scrumptious lookin burger an side, Brother!

            Bonus Points Awarded fer use of an oft overlooked cheese! I loves me some Havarti, especial th dilled variety!

            Rosemary Dailey, my First/Foremost Culinary Mentor, turned me on to this variety, while teachin me a pasta salad receipt, C. ~2003~ish!
        • Attjack
          Club Member
          • Aug 2017
          • 3900
          • 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

          Chicken and kale in the cast iron wok and mushroom risotto.

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          • JeffJ
            JeffJ commented
            Editing a comment
            That looks spectacular. Total food porn.

          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Ahhh!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Fabulous lookin plate, Brother!
        • JeffJ
          Charter Member
          • Feb 2015
          • 2406
          • Michigan
          • Jeff

          Today is my wife's birthday. So, I took the day off work and made her breakfast in bed. Sausage and bacon in the 14.5 WSM, hash browns in the Jumbo Joe (it was -5 this morning - my feet haven't fully thawed yet), berries with whipped cream and mimosas.
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          The hash browns didn't come out as I had hoped so I finished them in a skillet stovetop.

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          Comment


          • Elton's BBQ
            Elton's BBQ commented
            Editing a comment
            Nice gift for the wife!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            My birthday is in May. Just saying.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            What a gorgeous breakfast, Brother!

            Ya got it all goin on: Great Winter Cook, excellent food combination, masterful improvisation on th hash browns, wonderful dessert, great platin an presentation!

            Happy Belated Birthday to yer Missus!
        • Neris
          Club Member
          • Dec 2018
          • 188
          • Dublin, Ireland (europe)

          Big weekend of rugby here so Memphis dusted Spare ribs & pork loin on the offset and giving my brand new slow & sear that was delivered this morning a try out with beef ribs. Cooked the beef 5 hours and I'm already in love with a lump of metal. Best €120 I've spent on anything for the bbq. Now just needs the guest to hurry up

          (think I've finally figured out how the offset works too)
          Attached Files

          Comment


          • RonB
            RonB commented
            Editing a comment
            Yes - the SnS is a game changer.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Cheers, Boyo! Enjoy alla th games!

            Sláinte!
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4954
          • Winchester TN
          • Hardware
            Slow 'N Sear Deluxe Kamado.
            Slow 'N Sear Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney starters (regular and half).
            Joule.
            GrillGrates, GrateGriddles.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks)
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

          Chuck roasts went on the grill about 45 minutes ago. Meat Church Holy Cow used as the dry brine and rub. It's 53 degrees with 99% humidity. This cook is in memory and honor of my Dad who passed away last June. Today is his birthday.

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          Last edited by fuzzydaddy; February 2, 2019, 08:12 AM.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            I like your setup

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Looks like an excellent start to yer Memorial Cook, Brother!
            Lovin yer setup, there; I have alla th parts, but never have utilized em in such a fashion...gonna haveta try that.
            Have a great cook, an savour th warm recollections of yer Dad!
            Lookin forward to seein these come along, an finished.

          • CaptainMike
            CaptainMike commented
            Editing a comment
            Happy angel birthday to FuzzydaddyDaddy. My pops crossed over 23 years ago and I miss him every day. Enjoy the memories and those chuckies.

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