Announcement
Collapse
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
Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019
Collapse
X
-
Club Member
- Dec 2017
- 942
- Durham, NC
-
Cookers- Weber Premium Kettle 26” w/ SNS XL
- Weber Smokey Joe 14”
- Pit Barrel Cooker
Thermometers- Weber iGrill 2 w/ 1 ambient and 3 meat probes
- Thermapen mk4
Accessories- 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
- 13 likes
Comment
-
Club Member
- Aug 2017
- 3144
-
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
-
It was Sunny and mid 40's in the Black Hills today. Perfect conditions for Smoked Pork Loin on the Weber Kettle w/SNS. Dry-brined all morning. I used Dave's Garlic Herb Paste recipe with the addition of Oregano. A couple of Apple chunks for smoke. At 140 degrees internal I moved it over the direct heat for a couple minutes each side just to add some color. Really turned out GREAT!!
- 19 likes
Comment
-
Club Member
- Apr 2017
- 34
- St.Louis
-
Grills/ Smokers
The Good One Open Range
Old Smokey Jumbo 22"
Weber Premium Kettle 22"
Weber Q320 ( gaser )
Yoder YS640
Pit Barrel Cooker
Weber Summit Charcoal Grill
**********************************
Thermometers
Thermoworks Smoke
Thermoworks ThermaPen (Green)
Maverick XR-50
**************
Accessories
SnS
SnS Plus
Drip and Griddle Pan
Grill Grates. for the SnS plus
Weber Griddle
- 18 likes
Comment
-
Valentine's Day dinner. In the cast iron skillet i sautéed red onion and red bell pepper. Then 3 cloves of minced garlic along with some spicy Italian sausage cut into chunks. Then a mushroom combination of cremini, shiitake, baby bellas and capers. I added a somewhat spicy fennel broth along with tomato paste to give the sauce some viscosity. At the end I added some saffron. The linguine was cooked el dente and finished cooking in the skillet. This is one of my wife's all-time favorite dinners.
My wife's plate after dinner:
- 12 likes
Comment
-
Club Member
- Aug 2017
- 3144
-
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
- 16 likes
Comment
-
Founding Member
- Jul 2014
- 1122
- Madison, WI
-
Weber Q320 grill
Masterbuilt Propane Smoker
Maverick and thermo Pen thermometers
Dinner for the wife (and me) on Valentines day. i had never made a prime rib (i always cut them into steaks. there are just the two of us so a whole prime rib is pretty big) before but finding a one deep in my freezer with a bit of freezer burn. waste not want not.
so i trimmed off all the freezer burn so i only saw red. it ended up weighting 2 pounds which worked out pretty well.
dry brined on tuesday night, oil and fresh cracked pepper on thursday morning. cooked in the oven (boo) at 265 for ~1 hour 40 min. took it out, seared it in a pan. made au jus with some onions, beef stock, soy sauce, and the lovely fond. never did that before either. it was a lot easier than i thought.
it came out great! the au jus was pretty much like what i am used to at restaurants but it was missing something (likely salt, garlic, maybe some Worcestershire sauce. who knows).
i was really glad i had all that BBQ experience to make this a really easy dinner
- 13 likes
Comment
Announcement
Collapse
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