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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
    • 2015
    • Republic of Texas

    leg of lamb two ways. served with herbed potatoes.
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I got me some lamb that was on sale at HEB. That makes me want to cook it, nice work there Tweeter !!!

    • texastweeter
      texastweeter commented
      Editing a comment
      Troutman photos don't do it justice. it looks overcooked in the photos, but not even close. was pink bumper to bumper. should have let my wife take them with her fancy lighting and high dollar camera. hell I had to fight my own shadow, lol

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good!
  • dsohmer
    Charter Member
    • Sep 2014
    • 138
    • South Central Texas

    Prime strip steaks(reverse sear,medium rare, Mitchell Street seasoning), baked potato, green beans (blanched, sauteed in butter, garlic, turbinado sugar and panko bread crumbs).

    https://photos.app.goo.gl/FsVzanbuHqGSEzqn6


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    Last edited by dsohmer; March 17th, 2019, 05:33 PM.

    Comment


    • dsohmer
      dsohmer commented
      Editing a comment
      Thanks everyone.

      Green beans
      - 1 bag of microwavable frozen green beans. Microwave them about 2/3rds of the recommended time and drain them in a colander.
      - Melt some butter in a skillet over med-low heat. Add 4-5 cloves thinly diced garlic. I let the garlic get a little brown.
      - Add the green beans. Cook for ~10 mins, stirring occasionally.
      - Add~1tbs sugar in the raw. Cook ~5mins stirring occasionally.
      - Add 1-2tbs panko bread crumbs. Stir.
      Should be ready to go.

    • Willard
      Willard commented
      Editing a comment
      Geez, that looks awesome. Great color everywhere.

    • Spinaker
      Spinaker commented
      Editing a comment
      The Lodge putting in work!
  • JCGrill
    Club Member
    • Mar 2017
    • 1290
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    First cook in about 4 months. Pulled pork with a side of cauliflower tots (which are really good).
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  • Willard
    Club Member
    • Apr 2018
    • 792
    • Leesburg, Fl.

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ID:	651740 Injecting this into the thread cause Miss Terri gonna toast some bread and add some cheese and tomato and top withe my home grown herbs.

    Comment

    • Willard
      Club Member
      • Apr 2018
      • 792
      • Leesburg, Fl.

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      Comment

      • goosebr160
        Club Member
        • Mar 2017
        • 190
        • Massachusetts

        Irish Feast is in the books! Three types of corned beef, Traditional, Murphy's Stout/brown sugar, and Pastrami. Also made some Pig Candy for an appetizer.
        Attached Files

        Comment


        • goosebr160
          goosebr160 commented
          Editing a comment
          Troutman I know right? That bark!!! I spent way too much time last night salivating over that photo, reminiscing about how good it was. I have one more corned beef in my fridge. I think I'll be doing it again, this time all for myself! I guess my wife and daughter can each have one slice.

        • Spinaker
          Spinaker commented
          Editing a comment
          Feast fit for a king!!!!

        • klflowers
          klflowers commented
          Editing a comment
          Wow
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9037
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        Sous vide tri-tip then chilled and frozen. Placed in the pellet grill when it was 23-F internal. Removed from the pellet grill at 120-F. and seared over a gas burner. Thanks to Henrik beef rub for the great flavor. Cheese and garlic stuffed mushrooms were fried cheese side up, with a little Tony Chachere's sprinkled on top. All around awesome meal!

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        • texastweeter
          texastweeter commented
          Editing a comment
          Gonna try the mushroom trick soon. Just stuff and Fry? Grease is oil?

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          texastweeter yeah, oil. I picked these up at wolly world.

        • texastweeter
          texastweeter commented
          Editing a comment
          hmm so bacon grease might even be better!
      • theroc
        Founding Member
        • Jul 2014
        • 488
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        Sous vide a 4 lb grass fed chuck roast from 5 Bar Beef for 25 hours. Then seared on the gasser. Served with backed potato. Always amazed how a big old tough piece of meat comes out so tender and succulent this way.

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        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Sweet. I cut a bick thick marbled section off a chuck and did this and turned that sucker into a ribeye.

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Nice result

        • Troutman
          Troutman commented
          Editing a comment
          Cooking SV is the only way to achieve rare chuck, tender and juicy !!! Well done !
      • Troutman
        Club Member
        • Aug 2017
        • 6271
        • Republic of Texallence

        • 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

        Well I just recently posted a rib step by step in the main channels, so I didn't intend to do another so quickly BUT I got a hold of something pretty amazing. I generally cook St. Louis cut spares because I like the marbling and more meat than say baby backs. Unfortunately most of the grocery store and Costco bags of bones lately have left me a bit perturbed to say the least. I mean shiners in every pack it seems like.

        Not only that, I want heritage pork. I want Duroc or Berkshire or anything other than commodity pork. Well it just so happens I'm watching a Baby Back Maniac video and he sources his Berkshire from a place there in Dallas called Matador Prime Steaks, so I buy a couple of racks of the baby backs because first they are heritage and secondly they have the entire loin still attached. Each rack weighs in at about 4-5 pounds, enough to feed 3-4 adults (or me !!! ). Been dying to cook these babies so I made them on Sunday.

        Pictures don't do these things justice, they are monsters .....

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        they don't even resemble or feel like ribs, more like rubbing your hand over a pork loin....

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        Only real issue I had was how to cook them. I normally don't take pork loins much over 140* or they dry out, but these are ribs I tell myself. So I put them on my kettle with the SNS and some cherry chunks at 250* fan controlled and kind of guessed at how long to hold them....


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        After about 2 hours I wrapped in pink paper and cooked them another 1 1/2 hour. I thermapened 'em and they were in the 170s so I opened them up, sauced them, let them bake for 15 minutes more and said what the heck .....

        Sliced 'em up. Well all I can say is these things were monsters. They looked more like little pork chops then they did ribs. And I was right, the meat close to and around the ribs was succulent and juicy, but the upper layer was like a pork chop (or loin section) and a bit dryer then I wanted.....

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        Bottom line....pretty darn awesome. I'm definitely a customer and again a big shout out to Matador Prime Steak for these delicious racks. Now that I know how to cook them I'll be doing more. Check them out, they are purveyors of some pretty fine meats !!!

        Comment


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

        • JeffJ
          JeffJ commented
          Editing a comment
          That looks great. It looks like you nailed 145 internal. Nice and juicy.

        • klflowers
          klflowers commented
          Editing a comment
          Man!
      • jfmorris
        Club Member
        • Nov 2017
        • 2013
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
          • Weber Genesis Silver A w/ GrillGrates (2002)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • 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!

        Saturday evening dinner was shrimp scampi and grilled fish - all wild caught from the icy depths of my deep freeze! This cook also shows me how much bigger my new Genesis is than my Performer. The DNG looks lost in there!

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        • JeffJ
          JeffJ commented
          Editing a comment
          That looks great. A nice, simple and healthy dinner that undoubtedly hit the spot.

        • jfmorris
          jfmorris commented
          Editing a comment
          Thanks guys - this was simple as JeffJ says, and to be honest, I never thought about making scampi myself until I had the DNG. Its so easy to throw a stick of butter in there, drop in the shrimp, and sprinkle it all with garlic salt. I love all that buttery garlicky goodness!

        • klflowers
          klflowers commented
          Editing a comment
          It's kind of funny - I am allergic to fish, but I can (and do) eat shellfish. So I like the scampi - going to put it on the list - but I'll pass on the fish. All of it looks pretty good though.
      • mgaretz
        Founding Member
        • Jul 2014
        • 707
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        Corned beef, cabbage and carrots. Corned beef (point cut brisket) was cooked SV at 180F for 10 hours (pre-soaked in cold water overnight). SV bag just had the spice packet and some weights. At the end of the 10 hours the cabbage and carrots were put in a big bowl with the liquid from the SV bag and then microwaved until tender, about 12 minutes.

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        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Looks really good

        • Troutman
          Troutman commented
          Editing a comment
          St. Paddie would be proud
      • jfmorris
        Club Member
        • Nov 2017
        • 2013
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
          • Weber Genesis Silver A w/ GrillGrates (2002)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • 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!

        For Sunday lunch, I started a butt at 9pm Saturday evening, using the Performer and the PartyQ. I am loving how the fan wrings every last bit of energy from the coals in the SNS. I woke up at 7 and the temp was about around 223, and only 3-4 coals were left. I refueled, went to church, checked the cook on my phone twice while gone, knowing all was well. Got in about 11:15, cranked the PartyQ to 250, and the butt hit 202 and I pulled it at 1pm, immediately shredded it on the cutting board with the claws, and dug in.

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        Last edited by jfmorris; March 17th, 2019, 10:33 PM.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Bark-a-licious

        • jfmorris
          jfmorris commented
          Editing a comment
          Thanks guys! The bark looked better on the fat cap side, but I flipped it over about 3/4 of the way through the cook to get better bark on the side that had been down to the grate, that's where the lines in the bark came from. I also figure flipping it helps with overall doneness, since there is a temperature differential from grate level to the top of the meat.

        • klflowers
          klflowers commented
          Editing a comment
          Nice butt you got there
      • JeffJ
        Charter Member
        • Feb 2015
        • 2305
        • Michigan
        • Jeff

        Smoked chuck sandwiches with red skins and 3-bean salad. The skewered canned tomatoes were pureed and used as a base for a KC BBQ sauce. The buns were brushed with olive oil and garlic powder and were toasted in the oven and swiss was melted on the top bun. A thin layer of hot horseradish mustard went on the bottom bun. On top of the shredded beef sauteed peppers/onions and some Russian slaw.

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        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          Mmmm. Love me some pulled beef. Never made it into a sandwich - this is definitely something to try!

        • Troutman
          Troutman commented
          Editing a comment
          Believe it or not the thing I like the most on this cook is the hung potatoes !!! Man those look out of this world !!!

        • JeffJ
          JeffJ commented
          Editing a comment
          Troutman I LOVE potatoes roasted in the grill.
      • klflowers
        Club Member
        • Sep 2015
        • 2068
        • Tennessee

        Finally did some pastrami. Since I don't have a meat fridge, I used a piece of corned beef. Used Clint Cantwells SVQ method - https://amazingribs.com/tested-recip...astrami-recipe - man, I am making this every week. And when I get a meat fridge, I am doing it from scratch. I didn't get a lot of hard dark bark, but it is excellent.

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        • Troutman
          Troutman commented
          Editing a comment
          It is addictive, looks good !! Reubens !!!!

        • klflowers
          klflowers commented
          Editing a comment
          Very addictive. I put a little too much smoke on it - I used 2 pieces of cherry. Next time I will use one. But man is it good.

        • EdF
          EdF commented
          Editing a comment
          Reubens - the last word!
      • Skip
        Founding Member
        • Jul 2014
        • 2370
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

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ID:	652109 We had a Corned Beef Brisket Point (Store Bought) in the freezer. With such a beautiful "almost Spring Day" today it was time to step out of bounds a little. I ground the CB Brisket and made Burgers on the Weber Kettle for lunch. Served on toasted home made Rye Sandwich Bread, Provolone Cheese, Famous Dave's Spicy Pickles, and a little Ketchup. It turned out good according to my Wife. Next time maybe some sauerkraut or a little Thousand Island Dressing? I have some burgers left so there could be a pizza coming in a few days too??

        Comment

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        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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        the good one grill

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        Pit Barrel Cooker Smoker

        The Pit Barrel Cooker May Be Too Easy

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

        Click here to read our detailed review and the raves from people who own them


        The Swiss Army Knife Of Thermometers

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        The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

        Click here to read our test results and comprehensive review and why it won our Platinum Medal.


        Compact Powerful Sear Machine For Your Next Tailgater

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        Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted

        NK-22-Ck Grill

        Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


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        G&F Suede Welder's Gloves

        Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

        If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

        Click here to read our detailed review

        Click here to order from Amazon


        GrillGrates Take Gas Grills To The Infrared Zone

        grill grates

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

        Click here for more about what makes these grates so special


        kareubequ bbq smoker

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker

        The First Propane Smoker With A Thermostat Makes This Baby Foolproof

        Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Professional Steakhouse Knife Set

        masterbuilt gas smoker

        Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

        Click here to read our detailed review and to order


        PK 360 grill

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

        Click here to read our detailed review of the PK 360

        Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        fireboard bbq thermometer

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

        Click here to read our detailed review


        Finally, A Great Portable Pellet Smoker

        Green Mountain Davey Crockett Grill

        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order