Gauntlet... thrown!! Bring out ALL of your cookers!!

caliking

SciAggie said:

Calling several devices into service on this cook, but checking off the sous vide box. 

Bought a 4 pound pork butt and cut it into 2” slabs. Smoked on the offset for about 2 1/2 hours to get some smoke and color. 

Then mixed with chopped onion, bay leaves, a cinnamon stick, and and orange, plus S&P.
This is vac sealed and in the hot tub @165 degrees for 24 hours. 

Tomorrow I’ll shred and crisp in the wood oven. 

Plan to serve with corn tortillas and one of the salsas de jour from that thread.  

Looking forward to this!

The Cen-Tex Smoker

bubbajack said:

Had to suffer through another condo cook at the beach.....shrooms and sweet onions in a pan... fillet and asparagus on the Goerge Forman....I did steam some clams too...

I think the use of the George Foreman is certainly in the running for some kind of honorable mention in and of itself. Looks pretty damn good though. 

The Cen-Tex Smoker

caliking said:

Legume said:

I chuckled at this all day yesterday. More so because I used a very similar line recently in a conversation with caliqueen.

I would like to hear how that worked out for you. 

Canugghead

caliking said:

Legume said:

I chuckled at this all day yesterday. More so because I used a very similar line recently in a conversation with caliqueen.

I'm not a doctor, but I have common sense.

caliking

Canugghead said:

caliking said:

Legume said:

I chuckled at this all day yesterday. More so because I used a very similar line recently in a conversation with caliqueen.

I'm not a doctor, but I have common sense.

I'm trying to work on the latter . Work in progress 😁

caliking

Canugghead said:

caliking said:

Legume said:

I chuckled at this all day yesterday. More so because I used a very similar line recently in a conversation with caliqueen.

I'm not a doctor, but I have common sense.

You know her, so you can imagine. I was lucky that the knives weren't close by. Slept with one eye open that night...

Foghorn

caliking said:

Re: building supplies - 

Cinder blocks                                 36
Concrete pavers, 24" x 24"             8 (only Lowes had these)
Fire bricks (full, not splits)              340ish
Angle iron, 1"                                 32'
Pea gravel for base.

And... Jason.

OK. If we schedule another ranch weekend, I’ll send that to our host. I’m pretty sure he would have all this stuff waiting for us. The level of support we get at the ranch is frankly embarrassing. 

SciAggie

So - Sous vide carnitas...
Smoked the pork butt in the offset for 2+ hours. They were about 165 IT when I pulled them. Seasoned with random sugar/paprika/stuff rub...
Then into a vac seal bag with bay leaves, onion, orange, and cinnamon. Here’s the recipe: https://www.seriouseats.com/recipes/2017/01/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe.html
After 24 hours at 165 I pulled the pork. It was delicious. 

So for supper I made corn tortillas using the Masienda chef grade masa - it’s WAY better than MaSeCa.
We sautéd some onion and bell pepper because that is what my sweetie likes. 

Then I crisped the pulled pork in some butter. Dayum...
Plated with some fermented hot sauce I bottled today and some crumble cheese. 

Quarantine life is good today. 

Poppers for an appetizer. 

Pulled pork before crisping or adding liquid back in. 

Tacos were mighty fine. 

lousubcap

@SciAggie - Talk about bringing it.  What a great spread and the pics are magazine quality.  Dang, that is quite the groceries right there.  

caliking

Stellar, @SciAggie!! Took me some time to make it past that first pic. Just awesome. 

caliking

Foghorn said:

caliking said:

Re: building supplies - 

Cinder blocks                                 36
Concrete pavers, 24" x 24"             8 (only Lowes had these)
Fire bricks (full, not splits)              340ish
Angle iron, 1"                                 32'
Pea gravel for base.

And... Jason.

OK. If we schedule another ranch weekend, I’ll send that to our host. I’m pretty sure he would have all this stuff waiting for us. The level of support we get at the ranch is frankly embarrassing. 

It should be, if you’re rolling in with heavyweights like @20stone, @The Cen-Tex Smoker , and fogspawn2. 

I’m sure we could get a redneck WFO built on site, if there is interest. I can bring the few tools that would be needed to get it done. 

SciAggie

caliking said:

Stellar, @SciAggie!! Took me some time to make it past that first pic. Just awesome. 

Ha! I should have taken a pic of the crappy popper that lost the bacon and had the cheese run out. 

20stone

SciAggie said:

Calling several devices into service on this cook, but checking off the sous vide box. 

Bought a 4 pound pork butt and cut it into 2” slabs. Smoked on the offset for about 2 1/2 hours to get some smoke and color. 

Then mixed with chopped onion, bay leaves, a cinnamon stick, and and orange, plus S&P.
This is vac sealed and in the hot tub @165 degrees for 24 hours. 

Tomorrow I’ll shred and crisp in the wood oven. 

Plan to serve with corn tortillas and one of the salsas de jour from that thread.  

This is an excellent test run for the “use all of your devices for one cook” gauntlet —- just in time for Mother’s Day

Botch

I've got nothing interesting to add to this thread, other than this enjoyable 10-minute video on a hot dog cooker.  I really wish I had room for a metal shop, too.  
 
https://www.youtube.com/watch?v=M6Z32otpBAQ
 
Back when I was in college there was a Presto hot dog cooker, that had two rows of metal cones that you poked into each end of the weiner, and then powered it up with 120 VAC, the weiner acting like a highly-resistive conductor and heating up.  
I made one from scratch (for just one weiner) but used a wire brad on each end.  All it did was make a little burn mark on each end of the hot dog.  Never got the UL approval, either.  

The Cen-Tex Smoker

@SciAggie wow. That is a great looking cook. That is on the short list. And thanks for the tip on the Masa. I'm not a big fan of MaSeCa. I'm on the hunt!

Legume

Botch said:

I've got nothing interesting to add to this thread, other than this enjoyable 10-minute video on a hot dog cooker.  I really wish I had room for a metal shop, too.  
 
https://www.youtube.com/watch?v=M6Z32otpBAQ
 
Back when I was in college there was a Presto hot dog cooker, that had two rows of metal cones that you poked into each end of the weiner, and then powered it up with 120 VAC, the weiner acting like a highly-resistive conductor and heating up.  
I made one from scratch (for just one weiner) but used a wire brad on each end.  All it did was make a little burn mark on each end of the hot dog.  Never got the UL approval, either.  

Try it with 16 penny nails on the end of an extension cord.  

Try it with a big pickle. At night.  Outside.

Maybe brine the hot dog?

Botch

Legume said:
Try it with 16 penny nails on the end of an extension cord.  

Try it with a big pickle. At night.  Outside.

Maybe brine the hot dog?

I can afford a BGE now, so I don't need the electrical crutches.  
The pickle thing sounds intriguing, however; stay tuned!  

Canugghead

Dug out a vintage toy that served us well for many years ...

SciAggie

Canugghead said:

Dug out a vintage toy that served us well for many years ...

Ha! That’s pretty cool. 

Canugghead

@SciAggie Thanks, love the horizontal traditional loaf shaped pan with double mix/knead paddles.

thetrim

Nice video that goes nicely with this thread...

https://www.youtube.com/watch?v=q1PMZwgKzeA

SciAggie

@Canugghead I’ll add - it’s really nice having a face to put with the name. It was good talking with you last Friday. 

Canugghead

@SciAggie likewise, from one Gary to another!

eggingout83

i saw this a few weeks ago, here is what i'm working with.. 


2 Larges and a Mini Max the Napoleon (Gasser in the back)  






Yoder YS640S 



Fontana Forni Margerita wood oven ( its a work in progress) 

The Cen-Tex Smoker

eggingout83 said:

i saw this a few weeks ago, here is what i'm working with.. 


2 Larges and a Mini Max the Napoleon (Gasser in the back)  






Yoder YS640S 



Fontana Forni Margerita wood oven ( its a work in progress) 

You had better get busy. You have a lot of work to do! 

SciAggie

@eggingout83 I agree with @The Cen-Tex Smoker You are behind. That’s ok - it’s a good way to keep this thread alive. I still owe a paella...

Canugghead

Late to the BS game, impulse bought one at end of summer clearance last year. Used it for fried rice and fried noodles few times in the garage during winter. Just tried some simple smashed burgers, seasoned with S,P & Red Boat 40N fish sauce. Condiments include smoked cheddar, home made cowboy candy and garden lettuce. Served on ho hum bread machine buns.

So easy, probably won't make burgers the old way again.

SciAggie

“Ho hum bread machine buns” 
Where do you come up with such nonsense? Those buns looks delicious. ANY bread made at home deserves kudos. 

The burgers looks most delicious. Thanks for posting and keeping this thread alive. 

EzraBrooks

Canugghead said:

Late to the BS game, impulse bought one at end of summer clearance last year. Used it for fried rice and fried noodles few times in the garage during winter. Just tried some simple smashed burgers, seasoned with S,P & Red Boat 40N fish sauce. Condiments include smoked cheddar, home made cowboy candy and garden lettuce. Served on ho hum bread machine buns.

So easy, probably won't make burgers the old way again.

My wife and I were just saying we need to try making our own buns as the ones picked out by our grocery picker for curbside were terrible.  Yours look fantastic.  We would use bread machine as well. - mind sharing the recipe?

Canugghead

@SciAggie @EzraBrooks Thanks for the kind words, check out @paqman 's post and you'll see what real buns should look like   I'd love to try that some day.
https://eggheadforum.com/discussion/comment/2513415#Comment_2513415

I took the easy way by following this recipe in my bread machine handbook, the full dough cycle takes 1:40, dough is ready for shaping after additional 15 min rest. I made 10 buns.