Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

Brentr

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Well what a year 2020 has been for the world. Starting off the new year with great food and friends. Our usual New Year's Eve dinner. Crab cakes for appertizer, Filet Mignon with Shrimp and Scallop De Jonghe. For dessert Champagne Blondies, Fancy Brownies made toffee chips and Rolo chocolates and mini cherry Cheescakes. Let's all cook some Great food. Happy New year to all :cheers:

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Matt F 3

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Feb 1, 2020
141
Plainfield Il
Happy New Year!
I purchased a Slow n Sear after Christmas and it was delivered on Wednesday. Which made me dig the kettle out of the snow, were it has been sitting for the last 2 years. Opened the lid and what a mess, it needed a good cleaning, after that it was off to the HD for parts. New grates upper and lower, cover, Kingsford, cherry chunks and tumbleweeds.

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I also got the drip pan and grate, I covered the drip pan with aluminum foil. Makes for an easy clean-up.

First cook baby back ribs. I normally bake them for 3 hours in the oven at 250* then sear them on the gas grill to caramelize the sauce. Not this time; The plan Make a rub of brown and white sugar, salt, pepper, paprika, garlic and onion powder, and just a pinch or two of cayenne pepper.

The start, Kingsford and 3 cherry chunks.
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Two hours in, I was having a hard time of keeping the heat at 250*. Mostly between 225-270 but I'm a little out of practice using the Weber and it was 25* outside.
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At three hours, I wrapped them in foil for the last hour. Let them rest for 10 minutes.
Look at those smoke rings, didn't need to use any sauce.
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Easy clean-up.

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This thing is the BOMB, thanks to all you guys and girls for the idea.

:cool:
.
 
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jark87

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I wish I had discovered the SnS earlier. With it, the Kettle has become my favorite smoker! It’s also really useful for isolating separate zones - way better than just piling coals at one end of the grill. And I can get 700° on my pizza stone/oven accessory!
 

jark87

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The plan Make a rub of brown and white sugar, salt, pepper, paprika, garlic and onion powder, and just a pinch or two of cayenne pepper.
Check out Meathead’s Memphis Dust on amazing ribs.com. I add jalapeño powder for an extra kick and it’s by far the best baby back rib rub I’ve ever tried!
 

JoyfulNoise

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For Christmas I got a very nice 14" hammered steel wok -

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Decided my first run would be an easy fried rice recipe and some moo-shu pork -

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Came out good but my stove top doesn't really have all the gas power I need to get the really distinct seared wok flavor. So my next acquisition will be for a 200,000BTU/hr outdoor camp stove, something like this .... That should really give me the heat I need to get the wok flaming hot. I'd like to find a camp stove that I could convert to NG instead of having to buy propane tanks so I'll entertain any recommendations if anyone has had good luck with a particular brand ...

Happy New Year all....
 
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Brentr

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Oct 18, 2009
3,365
Jacksonville, FL
For Christmas I got a very nice 14" hammered steel wok -

View attachment 172251

Decided my first run would be an easy fried rice recipe and some moo-shu pork -

View attachment 172252

View attachment 172253

View attachment 172254

Came out good but my stove top doesn't really have all the gas power I need to get the really distinct seared wok flavor. So my next acquisition will be for a 200,000BTU/hr outdoor camp stove, something like this .... That should really give me the heat I need to get the wok flaming hot. I'd like to find a camp stove that I could convert to NG instead of having to buy propane tanks so I'll entertain any recommendations if anyone has had good luck with a particular brand ...

Happy New Year all....
Soo envious. A wok is a great piece of cookware. We don't have gas so I guess i will just have to settle for my griddle. Surface temps get up to 600+ degrees :cheers:
 

Arizonarob

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Mar 25, 2018
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For Christmas I got a very nice 14" hammered steel wok -

View attachment 172251

Decided my first run would be an easy fried rice recipe and some moo-shu pork -

View attachment 172252

View attachment 172253

View attachment 172254

Came out good but my stove top doesn't really have all the gas power I need to get the really distinct seared wok flavor. So my next acquisition will be for a 200,000BTU/hr outdoor camp stove, something like this .... That should really give me the heat I need to get the wok flaming hot. I'd like to find a camp stove that I could convert to NG instead of having to buy propane tanks so I'll entertain any recommendations if anyone has had good luck with a particular brand ...

Happy New Year all....

I’ll take an order of boneless ribs, pork fried rice, crab rangoon, chicken teriyaki, and extra hot mustard. And don’t forget my pineapple chunks when you bring the check!!
 

Newdude

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Jun 16, 2019
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I’ll take an order of boneless ribs, pork fried rice, crab rangoon, chicken teriyaki, and extra hot mustard. And don’t forget my pineapple chunks when you bring the check!!
Ok........ 10 minutes. Phone number ?
 
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JoyfulNoise

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One of the things I miss about not living in NY ... the greasy walk up counter Chinese food take out places with the extra long paper menus and cup of pencils to fill them out. Fill out the menu, hand them cash, and 10mins later you get a bag full of food .... doesn’t exist here in Tucson.
 

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Arizonarob

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One of the things I miss about not living in NY ... the greasy walk up counter Chinese food take out places with the extra long paper menus and cup of pencils to fill them out. Fill out the menu, hand them cash, and 10mins later you get a bag full of food .... doesn’t exist here in Tucson.

It’s not just Tucson, it’s ALL of AZ!! I would love to have half of what I mentioned above right now. AZ’s idea of Chinese food is Panda Express. 🤢🤢

I can’t wait to go back east (we were supposed to this past September, but, yeah, we all know what happened) to eat my way through my vacation. Here’s hoping (and praying) that we can this year!!!!
 

Flying Tivo

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Jan 24, 2017
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Hunting trip :party:

Made Cochinita Pibil almost 25lbs with just one leg and shoulder. Cant upload due to format.

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Deer at dawn with full moon. Venison will be cooked later.

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jimim

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Jun 20, 2016
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jimim

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Jun 20, 2016
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NE/Pa
happy new year guys and gals!

question. I pretty much am a reverse sear only guy for my steaks now. I want to do a bone in rib roast tonight to experiment with the reverse sear. I'm going to go 225 in my over. if I buy a 5 lb roast. how many mins per pound at 225 you all think? I'll let it rest for 20-30 mins and then finish it at 500 or more in the oven. how long for the finish sear you all think? doing a 1.5-2 inch ribeye on my egg is like 45 mins to get it to 120. but for this I have no idea. I googled a bit and it's all over the place.
 

JoyfulNoise

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happy new year guys and gals!

question. I pretty much am a reverse sear only guy for my steaks now. I want to do a bone in rib roast tonight to experiment with the reverse sear. I'm going to go 225 in my over. if I buy a 5 lb roast. how many mins per pound at 225 you all think? I'll let it rest for 20-30 mins and then finish it at 500 or more in the oven. how long for the finish sear you all think? doing a 1.5-2 inch ribeye on my egg is like 45 mins to get it to 120. but for this I have no idea. I googled a bit and it's all over the place.

You can’t do it by time as ovens vary too greatly in their heat distribution and performance. You need to use a good digital instant read thermometer like ThermoPro and simply measure the internal temp. You could use an outdoor bbq thermometer to monitor the internal temp as well. I have done that.

Figure you’ll be close to 4-5 hours of cook time but that’s just a very rough guesstimate...
 
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Flying Tivo

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+1 on Thermapen, I also do reverse sear, i like 115º and then rest for 15 min. Then sear, it usually ends up in the 126-131º range after sear.
 
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MiguelACA

Silver Supporter
May 12, 2020
203
Houston
happy new year guys and gals!

question. I pretty much am a reverse sear only guy for my steaks now. I want to do a bone in rib roast tonight to experiment with the reverse sear. I'm going to go 225 in my over. if I buy a 5 lb roast. how many mins per pound at 225 you all think? I'll let it rest for 20-30 mins and then finish it at 500 or more in the oven. how long for the finish sear you all think? doing a 1.5-2 inch ribeye on my egg is like 45 mins to get it to 120. but for this I have no idea. I googled a bit and it's all over the place.

We did a 6lb roast for Christmas, set the oven to as low as it will go (170 I think) took abut 5-6 hours and pulled it once it hit about 130sih, 135 was goal temp. Tent it loosely and set it aside for a bit and let the oven get to 550, tossed it in for about 10 minutes to get a nice crust. It came out beautiful! the 135 lets the fat inside render. Everyone has different ways of doing it, but for sure you need a good food thermometer. I use a Thermoworks Thermapen MK4, that thing is awesome! It reads FAST, a second or two fast!
 

Arizonarob

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I did one not to long ago doing the “cold oven” method. Toss the roast in a cold oven, set temp to 550, when oven reaches temp, turn it off and don’t open the door. Took like 3 hours to reach 135, and it had a nice crust on the outside.
 

MiguelACA

Silver Supporter
May 12, 2020
203
Houston
I did one not to long ago doing the “cold oven” method. Toss the roast in a cold oven, set temp to 550, when oven reaches temp, turn it off and don’t open the door. Took like 3 hours to reach 135, and it had a nice crust on the outside.

thats...interesting, never heard of that method before, will google!
 

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