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

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  • texastweeter
    Club Member
    • Jul 2017
    • 2895
    • Republic of Texas

    Radish salad, salad, Texas pine cones, and steak. A few Chuck eyes for me and my oldest boy, and a sirloin for my wife and the youngunns.
    Attached Files

    Comment

    • barelfly
      Club Member
      • Dec 2017
      • 1072
      • New Mexico

      A little gumbo coming up.....also some blackened catfish. Had fun making the roux. Dark chocolate color was suggested.....that’s flirting with disaster! Hahaha.
      Attached Files
      Last edited by barelfly; March 3, 2019, 08:26 PM.

      Comment

      • troymeister
        Charter Member
        • Aug 2014
        • 1377
        • Forest Park Il
        • Weber 26

          Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

          2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

          Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
          I love cooking with wine. Sometimes I put it in my food.

          One cannot have too many grills.

        Some low and slow ribs in the oven. Homemade heart healthy Bbq sauce.

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lookin good, Brother!

        • Spinaker
          Spinaker commented
          Editing a comment
          Good looking Cook Troy! And I love the new avatar!
      • theroc
        Founding Member
        • Jul 2014
        • 709
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        Rained yet again Saturday night. Seriously cutting into my outdoor cooking time. Had to make the seafood inside. Mustard panko crusted mahi-mahi with sauteed spigarello and mashed cauliflower with dill.
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        • troymeister
          troymeister commented
          Editing a comment
          Looks really good. I have never had mashed cauliflower before. I have to try soon.

        • theroc
          theroc commented
          Editing a comment
          Thanks troymeister . Attjack was the inspiration for the mashed cauliflower and pointed me to the recipe.
      • 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

        As I mentioned on another thread I'm rocking my Weber 26-18 conversation tonight cooking some pork chops and sweet potatoes. The fire was contained in the Jumbo Joe but the vents and the lid were in the purview of the 26. Everything went well. The food was was tasty. I'm going to continue to dial this in. I'm on to something here.

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        • treesmacker
          Club Member
          • May 2018
          • 916
          • Grants Pass OR
            • Rec Tec Trailblazer RT-340
            • O-Grill 600 Portable Grill with O-Dock
            • Cuisinart 360 Griddle
            • Ooni Fyra (coming soon)

          Sous Vide Tri Tip. Seven hours @ 133 degrees; lightly salted before bagging. After removal from bag sprinkled with Gibson's Steak seasoning and then seared on pellet grill with Grill Grates at 450. Measured grill Grates with infrared thermometer and it was about 500 degrees.
          My son gave me an A+. My son in law said best Tri Tip he ever had. They might be a little biased, but I thoroughly enjoyed ti - just melt in the mouth good. My wife gave it thumbs up too. Unfortunalely, my daughter is vegetarian, so boy did she miss out.
          And, my crocuses think it is time for "Show Us What You're Cooking - Spring"; beautiful spring like sunshine here in Southern Oregon today - finally!

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          • 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

            Spring can't come soon enough. Nice to see those flowers.

            Comment

            • Below Zero Smoker
              Charter Member
              • Nov 2014
              • 8
              • Anchorage, AK
              • GRILL

                Member's Mark- 4 burner, sear burner and rotiserrie

                SMOKERS

                Homemade stick burner-1000gal propane tank cook chamber with 1/2 of 250 gal propane tank firebox, semi-insulated, 21 feet long

                Homemade- propane fired, 4 racks, diffuser

                THERMOMETERS

                Thermoworks Smoke

                Thermoworks Meathead combo

                CDN DSPI Dual-Sensing Probe

                CDN TCT572 Pro Accurate Folding Thermocouple

                Cooper DPP400W

                BOOKS

                Franklin Barbecue- A Meat-Smoking Manifesto

                Meathead- The Science of Great Barbecue and Grilling

              I thought I would honor Dan Johnston with a back yard cremation of two pork butts using Meathead's Memphis Dust recipe. Eleven hours, outside air temp right at 32 degrees and a slight breeze, low and slow anyway, no wrap, and the results... My favorite critic couldn't wait... or stop! YUM! Click image for larger version

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              • Below Zero Smoker
                Below Zero Smoker commented
                Editing a comment
                Old Chinese proverb states,"You can cook small in a big wok, but you cannot cook big in a small wok."

              • Below Zero Smoker
                Below Zero Smoker commented
                Editing a comment
                I designed the pit based on a 1000 gallon propane tank with half of a 250 gallon propane tank for the firebox. My brother-in-law welded it and we mounted it on a 24 foot trailer. The large size was due to research that indicated most new businesses needed more volume to stay open longer. I did really good on getting even cooking throughout the cooker with thermometers between doors 1 and 2 as well as between doors 3 and 4 at grate level; the temps stay within 5 degrees.

              • Below Zero Smoker
                Below Zero Smoker commented
                Editing a comment
                My intention was to open a barbecue trailer, but I ran into a snag with the city regulations. I just want to feed my family, not the bureaucracy! So I am exploring ways to get started on a small budget and grow as the proceeds allow. I have smoked brisket for about 300 people at one time and I have people asking when I am going to open. Not easy with a one man operation, but I am determined to make Anchorage, Alaska a barbecue destination!
            • Troutman
              Club Member
              • Aug 2017
              • 7198

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              My old Dad just loved T-bone and Porterhouse steaks, that's about all I remember him grilling actually. I dug these two whoppers out of the bottom of the freezer, actually forgot they were there. Grilled them over the weekend, reverse sear on the Weber kettle with an SNS. Do I have to even mention they were totally awesome !! ???

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              • Henrik
                Henrik commented
                Editing a comment
                Just incredible!

              • Spinaker
                Spinaker commented
                Editing a comment
                Steaks that match the avatar!

              • marvinpotter
                marvinpotter commented
                Editing a comment
                Wow, those look incredible!
            • Bobby Q's
              Club Member
              • Dec 2018
              • 64
              • Georgia

              I had my Lang working this weekend. Smoked some chicken breasts for the wife and I for lunches this week. Had Pork belly burnt ends and smoked Mac n cheese. Cruising along at 225 with no problems. Added half a stick of Georgia pecan every half hour.
              Attached Files
              Last edited by Bobby Q's; March 4, 2019, 10:25 AM.

              Comment


              • hoovarmin
                hoovarmin commented
                Editing a comment
                That's my dream rig. Thanks for sharing.

              • Spinaker
                Spinaker commented
                Editing a comment
                This is a beautiful thing! Thanks for sharing it with us! Nice truck too!

              • Bobby Q's
                Bobby Q's commented
                Editing a comment
                Thank you gentlemen!
            • marvinpotter
              Club Member
              • Aug 2018
              • 47
              • Grills:
                4 Meadow Creek BBQ42's
                1 Char-Griller offset
                1 Weber Kettle
                ThermoWorks Smoke

                The good stuff:
                Guinness
                mostly stouts and porters and a few New England style IPA's
                Knob Creek Bourbon, Dewar's & Buchanan Scotch

                Montecristo Cigars

              Weekend brisket cook!
              Attached Files

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                That is a nice looking brisket, bet it was tasty!

              • Troutman
                Troutman commented
                Editing a comment
                That is one good looking brisket !!!

              • marvinpotter
                marvinpotter commented
                Editing a comment
                Thanks ya'll! It tasted great. My brisket cooks are becoming more and more consistent but I still have some experimenting and a whole lot of learning to do!
            • mrteddyprincess
              Club Member
              • Sep 2018
              • 349

              I'm a huge fan of sous vide, but I found Choice fillet mignon this weekend and didn't have time for SV. Cooked this by searing it in an iron skillet in tallow and finishing it to 133 F in the oven. Out of this world good.

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              • Spinaker
                Spinaker commented
                Editing a comment
                Tough to go wrong when using tallow!~
            • Ernest
              Founding Member
              • Jul 2014
              • 3203
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              Steak of the sea ....

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              • Ernest
                Ernest commented
                Editing a comment
                Salmon

              • Troutman
                Troutman commented
                Editing a comment
                How in the world did you achieve that color? What's it on a bed of? Post the recipe for that please !!! I wish I had more than one LIKE to give !

              • marvinpotter
                marvinpotter commented
                Editing a comment
                Beautiful!
            • 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

              Stuffed pork loin, asparagus, fresh mozzarella, shallots, walnuts, and parmesan reggiano on whole wheat with pesto.


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              • Troutman
                Troutman commented
                Editing a comment
                Clever !!!
            • treesmacker
              Club Member
              • May 2018
              • 916
              • Grants Pass OR
                • Rec Tec Trailblazer RT-340
                • O-Grill 600 Portable Grill with O-Dock
                • Cuisinart 360 Griddle
                • Ooni Fyra (coming soon)

              We celebrated our children's 40th Birthday today (twins), Sarah & Jacob. This is a (not so good) picture of their home made cake - with some candle holes punched in.
              Chicken was terrific... 1/2 with Kosmos Q Honey Killer Bee BBQ Rub, 2/2 with Asian dry rub https://thewoksoflife.com/2016/03/ea...y-rub-chicken/ and 1/2 very lightly sprinkled with salt and poultry seasoning (for the Grandchildren). All of the chicken rubbed and with some olive oil in fridge overnight.
              My son gave me another A+ for the chicken. Moist and delicious.


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              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)
              See more
              See less
              Working...
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              Meat-Up in Memphis

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              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              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.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              https://tinyurl.com/amazingribs

               


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

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              Click here for our article on this breakthrough tool


              The Good-One Is A Superb Grill And A Superb Smoker All In One

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              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Griddle And Deep Fryer In One

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              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order


              The Pit Barrel Cooker May Be Too Easy

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              Grilla Pellet Smoker proves good things come in small packages

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              Click here for our review on this unique smoker


              Delta by Nuke,
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              Genesis II E-335 
              A Versatile Gasser That Does It All!

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              GrillGrates Take Gas Grills To The Infrared Zone

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              Click here for more about what makes these grates so special


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              Click here to read our detailed review of the PK 360

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              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

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              Click here for more about what makes this grill special


              Finally, A Great Portable Pellet Smoker

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              Click here to read our detailed review and to order