Barnyard burger
beef burger with bacon or slice of belly, then sliced/pulled turkey/chicken and with a mound of pulled pork on top. Lots of slaw and sauces too, but good luck picking it up.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I second that. I have the left overs from an Ecuadorian style roasted pork leg dinner in the freezer. Am waiting until I finish the brisket to make my pozole recipe
About 10 years ago I got some BBQ spaghetti at a local joint. I've been chasing that ever since. Malcolm Reed might have the recipe I've been looking for...
Biscuits and Debris: biscuits and gravy with pulled pork.
Also, I'm famous from here to across the street for my pulled pork egg rolls: I don't measure, just add 1/3 - 1/2 head shredded cabbage, 1 large leek finely chopped, 3 julienned carrots, 3 fine diced jalapeno, 3 fine diced poblano peppers, 8oz jar Asian garlic chili sauce (I use the Sriracha brand). I lightly steam the cabbage and carrots to wilt. Combine and roll in egg roll wrappers. A 9-10 lb pork butt makes 80+ egg rolls. Partially fry them to firm them up, cool, and vacuum seal to freeze. Make a dipping sauce from the pork butt juices with Stubb's BBQ sauce, mustard, Asian garlic chili sauce, brown sugar, and anything else you wish to add. I personally do not use a dipping sauce, my friend came up with that recipe.
Brisket egg rolls are also good.
I've made brisket gumbo and it was good, I want to make pulled pork gumbo next.
Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
When time permits, I will also brew some beer and ride bicycles
Since I don't like to cook during the week, After dinner on Sunday, it becomes lunch all week. Anything left over is vacuum sealed and thrown in the freezer for an emergency meal or a meal while traveling. Food intolerances make restaurants difficult when traveling plus it saves a little money for other things on the trip
I know we're supposed to add creative ideas but you started this thread with pork steaks and my belly growled. Luckily I have some so I'm of to fix dinner.
I'm making some butts this weekend. Cubans is definitely on my leftover list. I usually reheat the pork with some OJ, lime and cumin. They always turn out great.
I've done this a couple of times. Char up some chili's and after the skins and seeds are removed stuff them with cheese and your left over pulled pork. Then dipped in batter and fried/baked and boom! Chili Rellenos!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I had posted in the Pork channel, but I’ll add it here for ya. Recently, I made a pulled pork fatty with left overs, which was delicious.
I also made pulled pork pierogies which were gone before I could get pictures. I’ve also had this recent affinity for smoked meat in grilled cheese...... here was a pulled pork grilled cheese from the other day.
Sharp Cheddar, Welsh Cheddar, and Havarti on this one. Delicious!
Also a favorite on my left overs list is Nachos. Also recently destroyed prior to pictures..... 11 year olds, right? 🤣
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