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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

    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 17, 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
    • 1728
    • 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
    • 878
    • 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
      • 878
      • Leesburg, Fl.

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      Comment

      • goosebr160
        Club Member
        • Mar 2017
        • 242
        • 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
        • 9725
        • 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
        • 709
        • 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
        • 7198

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        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
        • 2999
        • 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!

        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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        Comment


        • 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
        • 829
        • 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
        • 2999
        • 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!

        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 17, 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
        • 2409
        • 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
        • 3211
        • 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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        Comment


        • 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
        • 3286
        • Blue Earth, Minnesota
        • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        Click image for larger version

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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 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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        Finally, A Great Portable Pellet Smoker

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        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.

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