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tommc23

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3 hours ago, MattF said:

How do like the Pitboss cabinet?

It's brand new for me. Only the 1 cook so far. For years I had a classic weber charcoal smoker and loved the food that came off it. But when I moved from Oregon to AZ, I sold off most of my stuff so that I wouldn't have to pack it up and pay to have it shipped or to drive it down here. Anyway, I was looking to make the change to something that was super easy to use, something we could use as an oven outside (nice not to heat the house up in the summer in AZ), something my wife could possibly figure out. So far so good, as I didn't have to babysit anything and the Pit Boss kept its temperatures really well, even when sitting out in direct 105 degree sunlight.

I will say the ribs were damn good. I've been craving good BBQ and good ribs and most of the restaurants around have let me down. These were turned out to be an B+. I was getting A+ ribs on the weber smoker, and then finished on a propane grill. I think there is a bit of a learning curve with the pellets and I may need an aftermarket smoke tube. But it was nice to cook them from start to finish on one pit. Cleanup was easy. And unless you want to spritz something there's really no need to check on anything which was a nice change. More time relaxing in the pool or golfing. I can get the wife to make sure it doesn't flare up or something weird, but there is no way shes adding charcoal and wood chips to a hot pit. 

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  • 3 weeks later...

It tasted good I actually enjoyed it more when I did a dry brine for a day before I put the rub on and cooked it. Lesson learned dry brine the bird for 24 hours and it tastes better and the skin gets crisper. 

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Picked up some habanero peppers today to make my own fermented hot sauce.

 

Made eggplant lasagna for the guys at work tomorrow and grilling chicken kabobs for tonight's shift dinner. Will post pictures when done.

 

Edit: kabobs finished and slightly undercooked so I can finish them in the oven without drying the chicken out.

20200731_153710.jpg

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2 hours ago, tommc23 said:

Made eggplant lasagna for the guys at work tomorrow

I made that a few weeks ago and will doing it again next weekend.

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Eggplant lasagna turned out really good.
15963250009314820565526553686202.jpg.255610c5b11741e85b24616654894421.jpg

A SWMBO favorite. She also does a great job on this dish and usually (B4 C19) dies it for large party’s.


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Rick

 

 

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1 hour ago, Rickp said:


A SWMBO favorite. She also does a great job on this dish and usually (B4 C19) dies it for large party’s.


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It turned out great my homemade sauce makes it better

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It turned out great my homemade sauce makes it better

Yup, always does[emoji106]


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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Wedges; Titleist S9 54*

Putter; Waaay too many to list

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It's brand new for me. Only the 1 cook so far. For years I had a classic weber charcoal smoker and loved the food that came off it. But when I moved from Oregon to AZ, I sold off most of my stuff so that I wouldn't have to pack it up and pay to have it shipped or to drive it down here. Anyway, I was looking to make the change to something that was super easy to use, something we could use as an oven outside (nice not to heat the house up in the summer in AZ), something my wife could possibly figure out. So far so good, as I didn't have to babysit anything and the Pit Boss kept its temperatures really well, even when sitting out in direct 105 degree sunlight.
I will say the ribs were damn good. I've been craving good BBQ and good ribs and most of the restaurants around have let me down. These were turned out to be an B+. I was getting A+ ribs on the weber smoker, and then finished on a propane grill. I think there is a bit of a learning curve with the pellets and I may need an aftermarket smoke tube. But it was nice to cook them from start to finish on one pit. Cleanup was easy. And unless you want to spritz something there's really no need to check on anything which was a nice change. More time relaxing in the pool or golfing. I can get the wife to make sure it doesn't flare up or something weird, but there is no way shes adding charcoal and wood chips to a hot pit. 
Just like a good cast iron, the real good flavor won't come for a few cooks when it's well-seasoned and broken in.

Not sure what kind of heating element it uses either but it may also need a few runs to burn evenly and at it's intended temp.





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The pulled pork turned out wonderfully! I smoked it in a mixture of Alder, pecan, and cherry and it came out with a moderate smoke flavor. I topped it with some Jim Beam maple bourbon BBQ sauce which had a hint of sweetness. Still got leftovers and we're planning on having it again for dinner tomorrow night. 20200621_181151-01.jpeg.1347cfb184c7845fbcffa4683938feaf.jpeg20200621_183529-01.jpeg.5568bfd352323a4756e746569e0ee8be.jpeg
Hey man you ever pull the trigger on an instant pot? Or similar pressure cookers?

the more I practice, the luckier I seem to get..

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Decided to have a restaurant at home as we're back in lockdown. Gave the family the choice of either starter or dessert, and a choice of 4 mains. Luckily for the chef (me) 3 of us wanted the same dish.

I decided to throw in a surprise Amuse Bouche of a small Poke bowl to start.

IMG_0953.JPG.f58c1695651cd649720b6953de460054.JPGMain course for 3 of us was New York Sirloin with blue cheese and onion sauce, served with duck fat potatoes and roasted winter vegetables. 

IMG_0955.JPG.26e14458c089a78c8a1fce7e31fcda7d.JPG

Sous vide the beef and finished it over charcoal. 

My youngest is mad for pasta, she had Pork Belly Ragu with Fettuccine.

IMG_0954.JPG.6c57fdba59555c288b7593589fe95e92.JPG

Plenty of leftover sauce so the extra effort wasn't any problem.

Dessert was Lemon and Lime Tart.

IMG_0956.JPG.f1fd7897006c7f1985e6b024616a443d.JPGMains were served with Yangarra Shiraz 2014 from McLaren Vale in South Australia, seriously good wine, power, balance and vibrancy.

Dessert was paired with Scloss Volrads Auslese Riesling 2010 from Rheingau in Germany. L don't drink this style very often, and wish I had it more often.

Now I'm contemplating a cheese platter, but everyone else is full so I'll probably smash into it tomorrow.

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6 hours ago, Peaksy68 said:

Decided to have a restaurant at home as we're back in lockdown. Gave the family the choice of either starter or dessert, and a choice of 4 mains. Luckily for the chef (me) 3 of us wanted the same dish.

I decided to throw in a surprise Amuse Bouche of a small Poke bowl to start.

IMG_0953.JPG.f58c1695651cd649720b6953de460054.JPGMain course for 3 of us was New York Sirloin with blue cheese and onion sauce, served with duck fat potatoes and roasted winter vegetables. 

IMG_0955.JPG.26e14458c089a78c8a1fce7e31fcda7d.JPG

Sous vide the beef and finished it over charcoal. 

My youngest is mad for pasta, she had Pork Belly Ragu with Fettuccine.

IMG_0954.JPG.6c57fdba59555c288b7593589fe95e92.JPG

Plenty of leftover sauce so the extra effort wasn't any problem.

Dessert was Lemon and Lime Tart.

IMG_0956.JPG.f1fd7897006c7f1985e6b024616a443d.JPGMains were served with Yangarra Shiraz 2014 from McLaren Vale in South Australia, seriously good wine, power, balance and vibrancy.

Dessert was paired with Scloss Volrads Auslese Riesling 2010 from Rheingau in Germany. L don't drink this style very often, and wish I had it more often.

Now I'm contemplating a cheese platter, but everyone else is full so I'll probably smash into it tomorrow.

Wow, your poke isn't filled with random crap that I typically see mainland folks litter theirs with, I'm very impressed! Also pork belly ragu sounds like you would get the most amazing sleep of your life after a nice big bowl, I love those stick to your rib hearty foods and I want a bowl for breakfast right now!

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Last week I was talking to a friend of mine and he was talking about how he grilled out and we got to talking. He's from India and mentioned how he used yogurt as part of the marinade. I had never heard of this, so naturally my interest was piqued. Wednesday he brought me a pack of tandoori spice and I grilled chicken with it tonight. 20200815_183143-01.jpeg.29dff082eaece658ec725407472a2db3.jpeg

It turned out delicious! Slightly spicy and very tender. I paired it with some broccoli cheddar rice and I'm stuffed. 

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Frying some quail up and putting it in some homemade fermented hot sauce and I added some fermented garlic honey to it. Doing a double fry to make it crispy.

15975339720443936121632935000471.jpg

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Last week I was talking to a friend of mine and he was talking about how he grilled out and we got to talking. He's from India and mentioned how he used yogurt as part of the marinade. I had never heard of this, so naturally my interest was piqued. Wednesday he brought me a pack of tandoori spice and I grilled chicken with it tonight. 20200815_183143-01.jpeg.29dff082eaece658ec725407472a2db3.jpeg
It turned out delicious! Slightly spicy and very tender. I paired it with some broccoli cheddar rice and I'm stuffed. 

Looks great!


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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Wedges; Titleist S9 54*

Putter; Waaay too many to list

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Frying some quail up and putting it in some homemade fermented hot sauce and I added some fermented garlic honey to it. Doing a double fry to make it crispy.
15975339720443936121632935000471.jpg.af18bd265fdc7b6350be262bb73e7c24.jpg

Quail, Where did you get them? I haven’t heard that in a long time.
Look great BTW!


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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr R2

5 Wood; Cally Steelhead 

5 Hybrid; Cally Steelhead, Hazardous Vista Pro R2

Irons; Ping G710 6-GW, Recoil 460 R2

Wedges; Titleist S9 54*

Putter; Waaay too many to list

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@tommc23 and @sirchunksalot this is why I avoid this thread my mo it h is watering now and I just ate!

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