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Club Member
- Mar 2020
- 4837
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Tags: None
- Likes 3
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Club Member
- Aug 2017
- 10130
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Yea the Jellied Bullion with Frankfurters is definitely on the to-do list for my next holiday bash .....
I would also love to see Henrik 's version of the Scandinavian Sandwich, looks mouth wateringly delicious !!!
- Likes 4
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Founding Member
- Jul 2014
- 5136
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
Thermometers
Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Citing a recipe from the late 60’s is not fair. And that "sandwich" is barely considered dog food in my book. Yikes!
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I have several ancient Joy of Cooking books that have been handed down over the years. In addition to the awfuls aspic recipes there are instructions for butchering and cooking Armadillo, Porcupine, and Muskrats. A revision from ~2000 has most all the info from the earlier printing.
I'm not eager to cook them or the racoons, squirrels and the other non-traditional meats but I would try it if someone made it.Last edited by Steak Snake; September 1, 2021, 03:32 PM.
- Likes 1
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Club Member
- Nov 2015
- 4879
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
Hilarious! I'm sure my mother made something like these recipes sometime in the 60's and I'm pretty sure I didn't eat it then.
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Club Member
- Aug 2020
- 7181
- Houston, Texas
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SnS Kettle Grill
SnS Insert For the Kettle
SNS Rotisserie Kit
Vortex
Pit Boss Ultimate 2 Burner Griddle
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Last edited by Panhead John; September 1, 2021, 01:07 PM.
- Likes 2
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I can't think of anything more vile then peas. My old man loved peas; boiled peas, fried peas, split pea soup, pea pie, hell I think he bathed in peas. I was maybe 3 years old and he tried to shove them into my mouth. I puked them back up through my nose. Needless to say I HATE PEAS.
(sorry John didn't mean to again hurt your feelings but you brought out the worst in me)
- 2 likes
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
- Likes 2
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Club Member
- Apr 2016
- 19094
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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I wouldn’t plan on any big expenditures with your windfall. Don’t know about the rest of em, but I’m worth 6.8 bucks.
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Troutman Is that even possible?
- 1 like
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Club Member
- Aug 2020
- 7181
- Houston, Texas
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SnS Kettle Grill
SnS Insert For the Kettle
SNS Rotisserie Kit
Vortex
Pit Boss Ultimate 2 Burner Griddle
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
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That reminds me, it's almost lutefisk season.
- 1 like
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Panhead John That is just 'so precious.' Why don't we just call you Panhead Martha?
- 1 like
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Club Member
- Sep 2019
- 2831
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
FireBoard 2 Pro
Anova Precision Cooker
It appears that we only 5 clicks or so on the site to read the more detailed descriptions before the paywall pops up. I was lucky to still be able to click on the description for the one at the bottom of the post (the #1 since it was a countdown). I'm still laughing. The woman who did this can write and the final description had me rolling.
Here's the final three paragraphs, which should qualify as fair use:
The sauce is pretty stellar. It's no small feat to be bland enough to drown out the taste of asparagus that's already been cooked down to the asparagus essence usually only available in urine. It also softens the blow of pasta that's turned into rubber.
In other words, it's a big rectangle of dry, chewy, overcooked macaroni that tastes the way pee smells after you've eaten asparagus. Being rectangular does not distract from this flavor, nor does it make it acceptable.
Mushrooms might have made it better. Special, sparkly mushrooms that make everything a hazy asparagus green. Yeah.
- Likes 1
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The wife of one of my newlywed internship classmates (1967-68) served him Peaches and Spam on Rice.
Spam 'n' Peaches | Modesto Bee (modbee.com)
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For the love of....make it stop....
But since we're on the recipe subject my pasta sauce has become dull and predicable anyone have any suggestions to liven it up.
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Might I suggest….. liven it up with a jello and green pea mix.
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I use Serious Eats. https://www.seriouseats.com/the-best...d-sauce-recipe
The only changes I do is not reserve any uncooked tomato for the end and cook them all.
I make huge batches then freeze for whenever I need it.
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