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

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  • Hulagn1971
    Charter Member
    • Dec 2014
    • 1012
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    Cooked a pork butt yesterday for dinner. Used MMD and took it to 203 before throwing in the cambro for a few hours. Packed leftovers in 6 ounce servings for all of my employees, bought some buns, George's sauce, Mac's Speed Shop Eastern NC sauce, Tapatio and Claussen pickle slices. The entire office smelled like a bbq joint today! Cooker was a WSM 22 and used cherry and hickory for smoke. Smeared some bbq grease on my camera lens as seen in the packaging shot.
    Side Note: You can tell I was pretty lit when I put the smoker together at 3am Sunday. Check out the grate. It's not actually on one of the tabs. Could have dumped the whole thing in the empty water pan below lol.
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    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      6oz portions? Everyone ate 2 right? :-)

    • texastweeter
      texastweeter commented
      Editing a comment
      Send one my way!

    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Polarbear777 I have my stepdaughter and SIL that live within .10 a mile behind us plus our 2 gramdsons. He is a county Firefighter for Guilford, she is a Paramedic/ Both first responders. They can run through food like a gifted scholar at a spelling bee. We got two grandkids (boys) by them that eat harder than they think.
  • HawkerXP
    Club Member
    • Jul 2016
    • 5476
    • 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:	652229 Two cornbeef (store bought) crockpots, one with point and one bottom round. Cabbage, mashed potatoes and Irish whiskey carrots. Happy post Patricks Day! Yum.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      The perfect post Patrick's day meal!
  • synodog
    Club Member
    • Mar 2018
    • 92
    • Chandler, AZ
    • synodog or marcosamine

    First try at grilled pizza. Yowza that char is what I was after!Click image for larger version

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    Comment


    • synodog
      synodog commented
      Editing a comment
      Thanks guys! Willard, yeah it’s a gasser I had all 6 burners full blast my Maverick ET-732 was only reading HHH which apparently tops out at 575 or so.

    • Willard
      Willard commented
      Editing a comment
      I posted about it recently. I have not done one yet. Hope to do one in the near future. Good to see it worked out well on the gasser.

    • synodog
      synodog commented
      Editing a comment
      I used the Roman crust recipe on the site.

      https://amazingribs.com/tested-recip...a-crust-recipe

      Really want to try the Neapolitan sometime too.
  • 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

    I use my 22" kettle a lot and just majorly upgraded it in my opinion. This was my first cook using the slow n sear. Best purchase ever! I'm thrilled with it!
    Attached Files

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      That sns is an awesome addition.

    • texastweeter
      texastweeter commented
      Editing a comment
      Looks killer

    • Santamarina
      Santamarina commented
      Editing a comment
      I want those tacos in my mouth right now!
  • rgriffeath
    Club Member
    • Jul 2016
    • 246
    • Weatherford, OK

    This is how this professor does spring break 😎
    Attached Files

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Those twice baked taters look to die for sir

    • rgriffeath
      rgriffeath commented
      Editing a comment
      texastweeter Thanks, they were pretty tasty 😋

    • Mudkat
      Mudkat commented
      Editing a comment
      Great pics!
  • Red Man
    Club Member
    • May 2018
    • 1025
    • Western Washington

    Leftover pastrami sammiches. Deli rye bread from a local bakery, deli mustard, sliced onion, Muenster cheese, and of coarse...pastrami!

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    • texastweeter
      texastweeter commented
      Editing a comment
      I should have rethought giving up red meat for lent...

    • RonB
      RonB commented
      Editing a comment
      texastweeter - if ya cook it well done, it's grey, not red. Just sayin"

    • Willard
      Willard commented
      Editing a comment
      RonB beat me to it so now I have to come up with something else 🤔
  • bten
    Club Member
    • Apr 2017
    • 404
    • Richmond, Tx
    • Delta Heat 32" Gas Grill on Cart
      Yoder YS-640 on Comp Cart
      Camp Chef SmokePro SE pellet grill - Sold
      LSU Purple Thermapen MK4
      Maverick Et-732
      Griddle grate
      Boiling and turkey fryer pots and burners

    I smoked some salmon on parchment paper, while cooking the corn in foil with butter, and the brussel sprouts were cooked in a perforated square "wok" on the hot side of the grill. All was done at the same time on my YS-640. The wife put the sweet tater in the oven while I was cooking the rest. The salmon was seasoned with S&G and kosher salt. The brussel sprouts were seasoned with only salt and black pepper, and a little Texas grown virgin olive oil.

    Turned out great
    Attached Files

    Comment

    • 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

      Tri-tip steak (prime), cooked SV then seared, served with green beans and a glass of Lodi Zin for dessert.

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      • mnavarre
        Club Member
        • Jan 2018
        • 542
        • San Diego

        Insta-Q Lengua:

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        Basically InstantPot -> ice bath -> smoker -> meatgasm. Better write up when it's not 2 AM, because this is money.

        So good...

        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2409
          • Michigan
          • Jeff

          45 degrees, no snow and Daylight Savings Time....time to uncover the Performer. This is a pretty simple weeknight dinner. For the burgers I ground the chuck, got it really cold and formed the patties as loose as I could. Texturally, it was excellent. The pictures tell the rest of the story...

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          • Santamarina
            Club Member
            • Aug 2018
            • 733
            • Wildomar, CA

            Monday was my day off, so I fired up the smoker and in went a pork shoulder and a full packer brisket. Locally sourced oak fueled the fire and kept my pit at ~250°F. Eight hours in everything was about 180°F internal and the bark was beautiful. So I pulled, wrapped, and stuck’em in the oven at 250, since I had to get my son to baseball practice.

            They went at 250 until probe tender - ~200° internal. Thats when I tried something new. A long hold (12+ hours) at 170°F (the lowest my oven will go). Tuesday morning everything came out beautiful, moist, and delicious. The bark wasn’t quite as firm as I’m used too, but it was a great way to have delicious food for lunch without staying up all night to cook!!!

            These pics show before cooking and when I wrapped. Yes, I cut my brisket in half because it won’t fit in my vertical smoker.
            Last pic is pulled pork. Didn’t get a brisket pic.

            Also, I finally got a chance to try out the MEATER BLOCK that arrived a few weeks ago. Hoping to post a separate review, but I’ll say now it was worth the wait!
            Attached Files
            Last edited by Santamarina; March 21, 2019, 11:23 AM.

            Comment

            • rickgregory
              Founding Member
              • Aug 2014
              • 678
              • Seattle, WA

              Three things... a beef cheek that's smoked a bit and going to be sous vide cooked this weekend,
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              6.25lbs of pork belly that cured in a mix of salt, pepper bay leaves and PP#1 for 10 days

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              and finally lamb shoulder that's been smoked to 120 and will be bagged and in the SV over the weekend too. It smells TERRIFIC in here.
              Attached Files
              Last edited by rickgregory; March 28, 2019, 04:30 PM.

              Comment

              • 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

                If you believe that there are Boneless wings out there. Then you should believe that I made beef wings out of sous oxtail......
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                Comment

                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
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