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

gonepostal

The turkey frying pot. Argentine red shrimp boil-
Extra spicy 

SciAggie

@smak That’s a cool grill. @Gulfcoastguy I’d crush some of those tacos...

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Legume said:

Frittata in a hash brown crust - is that a potato crust quiche?  Dunno.

Ham, spinach, onion, gruyere.  Almost not enough eggs, it took a while to lift.

Whoa!

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smak said:

For the sake of this thread, broke out the Arrosticini Grill. 

Grilled up some Filipino BBQ Skewers and roasted eggplant.

Cool cooker and great looking grub. 

SciAggie

Does cast iron count? Tonight was spatchcock chicken, roasted carrots & potatoes, and corn bread sticks - all in the wood oven. This was my first time using the corn bread pan and I’m very excited I got the, all to release. I plan to make a Mexican street corn mayo/sour cream topping for them next time. 

The chicken is a small fresh chicken I get at the grocer. I cook it in the CI skillet with the lid for about 20 minutes, then without the lid until done. These are tender little flavor bombs. 

Pics aren’t great. I was in a hurry...

JohnInCarolina

smak said:

For the sake of this thread, broke out the Arrosticini Grill. 

Grilled up some Filipino BBQ Skewers and roasted eggplant.

Now that right there is cool!

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JohnInCarolina said:

smak said:

For the sake of this thread, broke out the Arrosticini Grill. 

Grilled up some Filipino BBQ Skewers and roasted eggplant.

Now that right there is cool!

That thing needs to show up at BAM Fest and just have a line of people waiting to load it up all afternoon. And by “people”, I mean @caliking

lousubcap

@smak As noted above, that is a great rig and even better cook.  Thanks for rolling it out here.  Congrats.  

smak

The Cen-Tex Smoker said:

That thing needs to show up at BAM Fest and just have a line of people waiting to load it up all afternoon. And by “people”, I mean @caliking

I was seriously considering attending BAM this year.  This grill and this dish was going to go with me

caliking

@Gulfcoastguy I could definitely get behind a tri-tip taco like that. 

Gulfcoastguy

@caliking, Thanks that was my first ever tri-tip, it isn't a common cut here but the local grocer has taken to having one or two on the shelf at irregular intervals. I think I over cooked it by 5 degrees but those slices were from near the edge. Hopefully the center is no more than medium.

JethroBodeen

@SciAggie is that cornbread stick pan CI too? I use one all the time in the Egg! Thinking about a 2nd one. They cook fast enough that its probably not necessary..

SciAggie

JethroBodeen said:

@SciAggie is that cornbread stick pan CI too? I use one all the time in the Egg! Thinking about a 2nd one. They cook fast enough that its probably not necessary..

Yes. I just got it and this was the first time to use it. I really like it. 

caliking

SciAggie said:

I think I have that same pan, but the first time I made corn bread in it, it was a near disaster! 

Love chicken in a CI skillet like that. 

caliking

@smak I’ve definitely got ideas for a rig like that. Would love to have you bring it to BAM Blast sometime. 

caliking

Midi UDS got  the call for wings today. 

Dusted some wangs with DP Peking and dried in the fridge for 2hrs (because I forgot to do that last night). Let them cruise in the drum at 275ish for an hr or 2. 

@The Cen-Tex Smoker ), pepper, and a dash of chinkiang vinegar. 

Tossed the the wings in the sauce when they were nearly done, then bumped the temp up to get them crispy. 

Tossed in the sauce again before serving. 

These were fabulous. Fat from the skin rendered well, and the sauce was sweet, hot, peppery... very much on point. 

Watch your six, @Foghorn.  

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caliking said:

Midi UDS got  the call for wings today. 

Dusted some wangs with DP Peking and dried in the fridge for 2hrs (because I forgot to do that last night). Let them cruise in the drum at 275ish for an hr or 2. 

@The Cen-Tex Smoker ), pepper, and a dash of chinkiang vinegar. 

Tossed the the wings in the sauce when they were nearly done, then bumped the temp up to get them crispy. 

Tossed in the sauce again before serving. 

These were fabulous. Fat from the skin rendered well, and the sauce was sweet, hot, peppery... very much on point. 

Watch your six, @Foghorn.  

Awesome looking wings and shots fired at potential rivals in the wing game all in one post. This is how things should be. 

caliking

The Cen-Tex Smoker said:

Awesome looking wings and shots fired at potential rivals in the wing game all in one post. This is how things should be. 

I was trying to type a tip of the hat to you for the homemade chili oil, which featured prominently in the sauce, but farked it up somehow. 

Of all my cookers, the drums turn out the best wings IMO. Just don’t make them often enough. 

Foghorn

caliking said:

Midi UDS got  the call for wings today. 

Dusted some wangs with DP Peking and dried in the fridge for 2hrs (because I forgot to do that last night). Let them cruise in the drum at 275ish for an hr or 2. 

@The Cen-Tex Smoker ), pepper, and a dash of chinkiang vinegar. 

Tossed the the wings in the sauce when they were nearly done, then bumped the temp up to get them crispy. 

Tossed in the sauce again before serving. 

These were fabulous. Fat from the skin rendered well, and the sauce was sweet, hot, peppery... very much on point. 

Watch your six, @Foghorn.  

This is timely.  I'm planning wings on the egg tonight.  My pics probably won't be as good.  But they may taste better.  JUST LIKE LAST TIME.

thetrim

Is anyone keeping a tally of who has the most cookers?  I've seen some ridiculously awesome stuff on here

SciAggie

@caliking Nice wings. Way to out out a cooker I haven’t seen before. 

caliking

SciAggie said:

@caliking Nice wings. Way to out out a cooker I haven’t seen before. 

And that's my other UDS 😀

caliking

Foghorn said:

This is timely.  I'm planning wings on the egg tonight.  My pics probably won't be as good.  But they may taste better.  JUST LIKE LAST TIME.

You're cute when you're delusional.

(I apparently forgot to post this)

shtgunal3

1/2 pound burgers on the Traeger.

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shtgunal3 said:

1/2 pound burgers on the Traeger.

Are those buffalo tears in the indentions? They are delicious. 

shtgunal3

@The Cen-Tex Smoker LOL

That is Dale’s Marinade. Too bad I don’t have some of your buns for these. They will be eaten as hamburger steaks with air fryer fries.

lousubcap

thetrim said:

Is anyone keeping a tally of who has the most cookers?  I've seen some ridiculously awesome stuff on here

Sight unseen I would wager on @SciAggie.  But I could be wrong here.  All great fun and diversion as well.  

shtgunal3

Done 

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lousubcap said:

thetrim said:

Is anyone keeping a tally of who has the most cookers?  I've seen some ridiculously awesome stuff on here

Sight unseen I would wager on @SciAggie.  But I could be wrong here.  All great fun and diversion as well.  

Cali has this. He has stuff that he has never seen. 

Foghorn