Tyrus Posted July 12 Report Share Posted July 12 (edited) The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought. Edited July 12 by Tyrus 5 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 20 Report Share Posted July 20 steak and a salad..😄 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 20 Report Share Posted July 20 I was surprised to see a jar of Brer Rabbit molasses in the background. Rabbits travel far... 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 20 Report Share Posted July 20 5 minutes ago, jonj said: I was surprised to see a jar of Brer Rabbit molasses in the background. Rabbits travel far... yes, we have this in our gourmet market. the rabbit label was what sold me. i was making brown sugar when i only had white.. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted July 20 Report Share Posted July 20 My lady friend wanted toast for the weekend, and didn't specify flavor so Cranberry, Cinnamon and Honey it is 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 4 Report Share Posted August 4 (edited) I remembered that a Prime rib was lurking in the freezer and it's presence was brought to my attention inadvertently by Syzygies suggestion of sous viding large pieces for long time. Seriously I had forgotten I owned a sous vide, it's been a while...so I dug it out of hiding. The roast was aprox. 5lbs, 4 1/2 after trim, double bagged, injected, salted and rubbed then placed inside the water for 15 hours at 132 degrees. Always double bag, if one has a weak defective seam you'll be glad you did. Now I would have done my searing on the KK, but 6 months ago the Weber Summit grill I own seared my eyebrows during this process in a backdraft incident...this was payback/revenge, getting even and clearing the slate. The process went well without incident and the rest is picture history. If you notice in pics there's a green labeled container of Japanese BBQ sauce, if you can find it in your area or on Amazon I would recommend it with red meat as a marinate or as a side...it's pretty good. All I can add to Sous Vide cooking is that it's such a cheat. Edited August 4 by Tyrus 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 11 Report Share Posted August 11 Two Tri-tips on the Santa Maria and homemade Porter Road recipe of garlic/parsley sausages on the offset. You'll notice one pic will show a fire basket on the offset, I always had trouble on this pit maintaining a clean and steady fire with the flat piece the manufacturer provided. Knowing other companies were making specially designed baskets for their fire boxes I chose to design my own to scale to fit the configuration of my box. This piece allows me to maintain a steady coal bed by concentrating the coals to the narrow base, this helps for a clean and continuous fire from 150-300 degrees. With this unit, it allows me to smoke sausages at lower temp as you would in a custom smoke house without the risk of your fire coal bed disappearing. Made of 1/4" steel with a 3/8" base plate. You know I could've cooked the Tri-tip on the KK however after finally catching a break in the weather after two weeks of hot and humid it was welcome to play with the other toys. Alls well that went well. 5 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted August 11 Report Share Posted August 11 If y'all will recall, I did a practice run on an open fire rotisseried pig last April. After watching way too much Weather Channel and other weather-related TV to see what Debby was going to do, we had a beautiful but hot day here in North Carolina Saturday for the real run. We applied all the lessons learned from the practice pig and had a very smooth cook with an 89 pound pig, plus some chickens spinning on strings (shoulda done a practice chicken as well since the pig was done right on time but the chickens were a bit late). I got busy and neglected to get pics of the completed pig and chickens, but here are some in-process pics and videos. I couldn't really taste the meat due to some sinus congestion and smoke inhalation, but others said both were very tasty. PXL_20240810_135637245.TS.mp4 PXL_20240810_151439073.TS.mp4 PXL_20240810_170033718.TS.mp4 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted August 12 Report Share Posted August 12 My brother got a pic of the finished pig just before we started serving it. 5 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 12 Report Share Posted August 12 Great job with that pig @jeffshoaf! You are much braver than I would ever be - live fire rotisserie takes some skill. Bravo. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 12 Report Share Posted August 12 Pig looks great !!!! I just cant cook them with the head on, i don't like my food looking back at me lol 1 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 12 Report Share Posted August 12 I made duck and bread this weekend, forgot to take a single pic of the duck 🫣 It was my lady friends brithday so i made her favorite meal of duck breast served on a board with fruit cheese and olives. And marbled rye, at least i took pics of that before getting distracted lol 3 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted August 12 Report Share Posted August 12 (edited) IMG_6449.MOV My brother took a few more pics and videos from our cookout, including some of the chickens. @C6Bill, the meat market offered to cut off the head and feet but we initially left then on for presentation (plus I have some kin who like the tongue and there's a surprising amount of meat on the head), but we ended up cutting the feet off - we had the pig's spine secured to the spit before realizing we hadn't accounted for the hind legs when centering it on the spit. PXL_20240810_170033718.TS.mp4 IMG_6449.MOV IMG_6453.MOV Edited August 12 by jeffshoaf 3 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted August 12 Report Share Posted August 12 11 hours ago, tekobo said: Great job with that pig @jeffshoaf! You are much braver than I would ever be - live fire rotisserie takes some skill. Bravo. It's one of the few cooks where a hammer is a required prep tool! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 13 Report Share Posted August 13 WHAT an amazing cook. Quote Link to comment Share on other sites More sharing options...
