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Club Member
- Jan 2016
- 459
- Seattle area
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Pit Barrel Cooker - 2015
22" Kettle + SnS - 2016
Thermapen - 2016
Jambo 24x48 offset smoker (Big Tex) - 2017
Camp Chef Denali griddle - 2018
Billows and Signals - 2020
Take a look at this thread, a lot of good suggestions on it. https://pitmaster.amazingribs.com/fo...dinner-recipes
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Club Member
- Sep 2018
- 1078
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
#JCBBQ here's a concept I like, which is cutting a pork loin so that it lays out flat and then rolling it back up and smoking it. I haven't done this in a while, but it tends to be a direction I go when I'm bored from a culinary perspective. I do not endorse this recipe. I share it as an example of the process :-) Hope you find things to try!
https://www.simplyrecipes.com/recipe...fed_pork_loin/
Last edited by mrteddyprincess; October 22, 2020, 03:44 PM.
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Charter Member
- Oct 2014
- 7427
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I don’t really have a recipe for this, each time it’s a little bit different. But each and every time, it’s spectacular.
If you don’t have a pressure cooker, use a slow cooker (6 hours on high, 8 hours on low) or a Dutch oven (4 hours at 300 should do it).
https://pitmaster.amazingribs.com/fo...eef-short-ribs
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Club Member
- Jun 2018
- 4877
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Not sure if you want Asian or what so. I cooked this a few times and we enjoy it.
Char Siu Pork
Yield: 6-8 servings
Ingredients:- 8 pounds boneless pork shoulder, well-trimmed
- 12 cloves garlic, minced
- ½ cup fresh ginger, finely chopped
- â…œ to ¾ cup sugar (try ½ next)
- 2¼ teaspoon Chinese five-spice powder
- 1â…› cups hoisin sauce
- â…œ to ¾ cup honey (try ½ next)
- ½ cup Shaoxing rice wine or dry sherry
- ¾ cup soy sauce
- ⅜ cup black soy sauce
- ¼ cup sesame oil
- 1 teaspoon red food coloring (or beet juice)
- Slice pork into strips about six" long and 1½" thick.
- Make the marinade by combining and whisking together all the other ingredients. Marinate the pork, covered, in the refrigerator for 6-8 hours, or overnight, turning the pork 2 or 3 times.
- Heat the smoker tot 225°F using hickory. Set a water pan on the lower grate (optional). Remove the pork from the marinate and reserve the marinate for basting.
- Set pork on grate leaving space between pieces. Insert a probe in a piece of the pork or two, and set the high alarm to 145°F. Meanwhile heat the reserved marinate to boiling, then keep it warm. When alarm sounds (about 45 minutes?) raise smoker temp to 300°F and baste the meat with some of the reserved marinade. Reset alarm for 165°F and cook. When alarm sounds again (another 15-30 minutes?) baste again and 1 more time for a total of 3 times. Continue cooking until temp reaches 170°F to 180°F.
- When the alarm sounds this last time, verify your final IT temperatures with an instant read thermometer in several pieces. When ready, remove the meat from heat and allow to rest for 10 minutes covered loosely with foil.
- Slice and enjoy! Traditional preparation are slices roughly pencil width. Flavor is intense so thin slices are ideal for a good crust to meat ratio per bite. Also good chopped up in fried rice.
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Administrator
- May 2014
- 19025
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Here' s one of my faves- my wife's Beef Noodle Stoup.
https://pitmaster.amazingribs.com/fo...f-noodle-stoup
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Club Member
- May 2017
- 2782
- San Antonio, TX
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Weber Kettle Performer
SNS Upgrades
Weber Jumbo Joe w/SNS
Weber Q1200
Meater Block
Thermoworks Smoke
Thermapen MK4
Thermapop
Thermoworks Chef Alarm
Thermoworks Dash
Too many thermometers, gadgets, accessories, and tools!
Favorite beer: Alaskan Amber
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I made this tonight since I had so much pork loin left over from my cook over the weekend. I only used a cup (precooked) of rice but would double the sauce mixture. Was a bit bland for me. I had fun making it in my wok on the the camp stove. Plus nice not having the house smell afterwards.
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
Not exactly a recipe. Take a Prime tri-tip. Dry bine for 24 hours. Put your favorite rub on. Pre-sear. Put it in the smoker for 3-3.5 hrs at no more than 225. Pull and wrap for 30 minutes (minimum) in foil. Carefully cut very, very thin against the grain. Serve with pico and/or chimichurri sauce (Cuban which substitutes Cilantro with parsley) with tortillas which have been warmed. Use the tortillas to pick the slices up from the plate - these are not tacos.
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Club Member
- Nov 2015
- 4700
- 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
A favorite recipe? Well, EVERY morning I heat a little pan and add a drizzle of evoo. While that is warming I pop an English muffin into the toaster. When said toaster dings, I remove Emuff, lay a piece of cheese atop one half to warm and slightly melt, then crack an egg into the pan and cook over easy. Slide the cooked egg atop the cheese/Emuff combo, schmear a little Duke's on the other Emuff half, add a drop or three or six of hot sauce, assemble the sandwich and enjoy the repast whilst perusing the morning edition of The Pitmaster Club. West Coast edition, of course. Lately I have devolved into using egg whites only, but that is a story for another time. As dear Julia was ever so fond of saying: Bon Appetite!
Author's note: I really enjoy Chef John's recipes as well. His Marcella Hazan's Beef Bolognese is spot on and I highly recommend it: https://www.allrecipes.com/recipe/23...lognese-sauce/
Also, his Shakshuka is pretty dang good as well: https://www.allrecipes.com/recipe/24...isMetric=falseLast edited by CaptainMike; October 23, 2020, 06:26 AM.
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Butterfly a boneless chicken breast and pound it out to an even thickness. From there add an even layer of some sort of filling, then roll it all up use string or skewers to hold it closed. Some of my go to fillings include mushrooms and wild rice, Stovetop stuffing and cheese, or any kind of sausage you have on hand and some thin sliced onion. Cooking can be done in the oven, on the grill or smoker, or sous vide with sear. I prefer to wrap the skin back around the roll before cooking to help keep the meat from drying out, but it can certainly be done skinless too.
Oh.. and meatloaf. Everyday. Twice on Sunday.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Fresh ground lamb and Chuck. 50/50 mix for meatballs. Smoke them and finish them in a red sauce. Easy prep. Big flavor.
make your own sauce or use store bought
I only fresh grind but store bought can work
add heat or spice
more or less smoke
made cheese or not
use on sammich
on pasta
over crisp shredded lettuce if cutting carbs
open Face piled with motz under a broiler
all easy peasy with big flavor and endless combos.
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Club Member
- Nov 2017
- 7146
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- 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 & Vortex & Party Q & Rotisserie (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
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Here is one that was discussed here a year or two back, that several made, including myself. The Korean BBQ sauce recipe is AMAZING.
Smoked pork shoulder with the sweet, spicy, and fiery flavors of Korean barbecue. Sweet, salty, spicy, fiery, with those Asian umami flavors.
It's not something I do every time I smoke a butt, but is a good variation to have in your arsenal.
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