Cold Weather Throwdown

Sea2Ski · February 2016

I was going to cook no matter what, because my Valentine for life asked me for ham back on Tuesday. Although I feel like I won at life already with having her in my life, what the heck.

Here is my entry.
Not the coldest I have cooked in. Not the hardest cook by far. Not a Brisket, nor an old mercury thermometer, but it is the cook made, with the most love I could give.

Ham with a rub, and smoked with mostly apple and a bit of cherry. (Would have put it on when it was 3F, but that was just to early - and yes, it was 76 in my house.)

Dinner:
Ham, mixed veggies, and that pool of liquid in the sweet potato is "Kerry Gold" butter, brown sugar and maple syrup, The drink was Artesa 2013 Pinot Noir. (Does the fork help or hurt?)

Dessert was flan which was made this morning. I am very mad I forgot the poached sliced apple I was going to do. I was too deep in the Pinot I guess.

As @johnmitchell said: "If I do not get a 'leg over' I should just cut it off..."

Image: https://us.v-cdn.net/5017260/uploads/editor/d5/64vszcp4mtdv.jpeg

SmokingPiney · February 2016

Awesome, @Sea2Ski !

johnmitchell · February 2016

@Sea2Ski.. Nothing less than Fantastic.. You took it to a new level with the dessert..

DoubleEgger · February 2016

Looks like you nailed that brisket @FarmerTom !

HendersonTRKing · February 2016

Wings.

SWMBO and Princess out of town, so the boys get their wings on. When it's like 16 degrees and you gotta be out for the placement and the flipping and saucing and re-grilling, you know you just gotta have em. Buffalo and BBQ.

Pix below, in whatever order Vanilla decides.

SmokingPiney · February 2016

And plated. The quail was excellent, if finger food.

Image: https://us.v-cdn.net/5017260/uploads/editor/rf/gxu6zbmkqw9r.jpg

Brisket_Fanatic · February 2016

My entry:

Warmed up nicely today:

Heated up the egg to 400 indirect with a little chunk of cherry. Made up a batch of ham balls and then decided to throw some garlic tator skins. Very tasty meal and one of our favorites. Ham balls and tators cooked about 1-1/2 hours. Pulled when tators were browned and starting to crisp up. Pretty warm out for this time of year but I'll take it.

Sea2Ski · February 2016

And desert of desert (because she asked for it... oh yea....).

Image: https://us.v-cdn.net/5017260/uploads/editor/mo/mktv8wrc81e0.jpeg

DoubleEgger · February 2016

Thanks to all who participated. We've got some hard core Eggers out there. There were lots of great cooks posted in some bone chilling weather. Honorable Mention goes to @FarmerTom for nailing his first brisket and using the coolest old school thermometer.

The winner of the 2016 Cold Weather Throwdown is @Cashfan ! Terrific cook. Style points for brisket in painfully cold weather. I'll PM you to get your address.

Legume · February 2016

Fantastic posts, I'm bummed I didn't get a chance to participate, but it was beautiful all weekend here. Mid 70's today. We did manage to get the veg beds cleaned out and my wife planted 8 tomato plants today. Never planted tomatoes in Feb before, we'll see if they make it.

Cashfan · February 2016

DoubleEgger said:

Thanks to all who participated. We've got some hard core Eggers out there. There were lots of great cooks posted in some bone chilling weather. Honorable Mention goes to @FarmerTom for nailing his first brisket and using the coolest old school thermometer.

The winner of the 2016 Cold Weather Throwdown is @Cashfan ! Terrific cook. Style points for brisket in painfully cold weather. I'll PM you to get your address.

Thanks @DoubleEgger! I sent you a PM, and am looking forward to trying a new rub!!!

blind99 · February 2016

Those were some awesome cooks. That flan looks like it should be in a magazine. Ham balls -- name your price for that recipe @Brisket_Fanatic

@SmokingPiney that quail looks like a winner to me. Very nicely done

Ozzie_Isaac · February 2016

johnmitchell said:

YukonRon said:

@johnmitchell It looks like the competition is picking up, using the technicality points of both Brisket and a alcohol/mercury thermometer @FarmerTom has come to compete!
Great show everyone, killer throwsown!

Have you noticed how quiet @Ozzie_Isaac is !!!!

Yeah, tonight took a turn for the worse whIle taking pictures of my new Anova Sous Vide setup. I dropped my phone in the water bath. Then pulled it out of 144 degree water bare haned. It is now in a bag of rice and I have a backup phone.

Congrats to @Cashfan great looking cook in miserable temperatures!!

FarmerTom · February 2016

Thank you DoubleEgger for the Honorable Mention. I really do feel honored to be considered with such awesome eggers though I don't think I'm in these folks league. And congratulations to Cashfan. That was some great looking food cooked in some pretty brutal weather.
And I want all to know who advised me on my first brisket, it was a huge hit. Only 8 of us made it to the meal. We were under a stay at home advisory for a winter snow storm. Roads were pretty bad. Not much left of an 18 pound packer. My cousins husband works for a company with a suite at the nearby Ky. speedway, a Nascar track. He has always praised the brisket they get served there, but said this was even better. Again, thanks to all. Couldn't have got thru this without all the great help I got here on the Egghead Forum.

johnmitchell · February 2016

Congratulations @Cashfan. Awesome cook and a deserved win also a shout out to all the other cooks.. @DoubleEgger thanks for posting the throw down it was a great way to spend a Saturday.. Congrats to @FarmerTom you nailed that Brisky... Awesome bunch of guys and gals on this forum.. Everyone have a great week..

johnmitchell · February 2016

Ozzie_Isaac said:

johnmitchell said:

YukonRon said:

@johnmitchell It looks like the competition is picking up, using the technicality points of both Brisket and a alcohol/mercury thermometer @FarmerTom has come to compete!
Great show everyone, killer throwsown!

Have you noticed how quiet @Ozzie_Isaac is !!!!

Yeah, tonight took a turn for the worse whIle taking pictures of my new Anova Sous Vide setup. I dropped my phone in the water bath. Then pulled it out of 144 degree water bare haned. It is now in a bag of rice and I have a backup phone.

Congrats to @Cashfan great looking cook in miserable temperatures!!

@Ozzie_Isaac Hope your hand isn't too bad.. Have a great week. Cheers John..

Sea2Ski · February 2016

Thanks @SmokingPiney and @johnmitchell I appreciate the comments, and your cooks looked fantastic as well. Those wings look divine! And congratulations again to @Cashfan The brisket looked GREAT!

@johnmitchell - did you ever grill the ribeye cap as a flat steak? (i.e. not rolled up?) I like them much better that way. I get them at costco. If you go during the day when the meat cutters are there, just tell them you want the cap rolled, but left whole. Yea, it is a bit expensive, but what the heck, you do not do it all the time, right? When at home, unroll it and cut to the sizes you want. Warning: there is significant shrinkage with these. I would say 20-25% so take that into consideration before cutting them to size.
I reverse sear as well, with some oak during the indirect portion of the cook. Note that since it is fairly tin, it does not take long at all. I actually pull them at about 100F then sear as close to the coals as possible to get the desired crust and finished temperature. Give that a try.

THEBuckeye · February 2016

I saw two forks.

NO FORKS!

SmokingPiney · February 2016

It was fun to share my cook and even more fun looking at the amazing cooks you folks posted. Congrats to @Cashfan - the brisket was perfection.

YukonRon · February 2016

@Cashfan congrats on a very delicious cook, @FarmerTom Outstanding results on your first brisket! Everybody's cooks looked great. Anybody use a Mini Max? I used it for the first time in bitter cold weather, high winds and snow, and learned a lot from this experience.
I had a great time with this, looking forward to the next.

tarheelmatt · February 2016

Nice looking cooks all!

chuckytheegghead · February 2016

Congrats to @cashfan for the strong cook here. I would have liked to participate in this one but I was too lazy to get the camera out. It was an all day cook on the MM with various items. Again congrats to cashfan and all those who participated, they all looked great!

paqman · February 2016

Congrats @FarmerTom and @Cashfan !!!

Brisket_Fanatic · February 2016

@blind99said:

Those were some awesome cooks. That flan looks like it should be in a magazine. Ham balls -- name your price for that recipe @Brisket_Fanatic

@SmokingPiney that quail looks like a winner to me. Very nicely done

Thanks! It is very very simple. Our local grocery store sells ham loaf which we normally use, however when living in Kansas City they didn't sell this type of stuff so I had to tweak it a bit.

If no ham loaf available just get a boneless ham and either grind it into burger yourself or ask the grocer to do it. Then in a bowl mix up 3/4 of a cup of graham crackers crushed mixed with 1/2 cup of milk and an egg. Add this to 1-1/2 pounds of ground ham or ham loaf with a finely chopped white onion. Then form into balls and place into a pan. For the sauce use 1 can of tomato soup mixed with 3/4 cup of brown sugar, 1 Tbsp ground mustard and 2 Tbsp of white vinegar. Whisk all together and pour over ham balls. Cook around 350 until ground ham reaches 165. I cooked these longer just because the potatoes weren't quite done.

Ozzie_Isaac · February 2016

johnmitchell said:

Ozzie_Isaac said:

johnmitchell said:

YukonRon said:

@johnmitchell It looks like the competition is picking up, using the technicality points of both Brisket and a alcohol/mercury thermometer @FarmerTom has come to compete!
Great show everyone, killer throwsown!

Have you noticed how quiet @Ozzie_Isaac is !!!!

Yeah, tonight took a turn for the worse whIle taking pictures of my new Anova Sous Vide setup. I dropped my phone in the water bath. Then pulled it out of 144 degree water bare haned. It is now in a bag of rice and I have a backup phone.

Congrats to @Cashfan great looking cook in miserable temperatures!!

@Ozzie_Isaac Hope your hand isn't too bad.. Have a great week. Cheers John..

Hand is doing fine. In and out, no dwelling. Good thing too. I didn'the realize how close that temp is to instant burns.

It was pretty funny looking set of events. I had decision as soon as I scooped the phone out. Do I put my hand under cold water or dry the phone. I popped the battery and back cover off, dropped it on a towel and then put my hand under cold water.

Pretty close imitation of a monkey''s amorous pursuit of a football.

500 · February 2016

Lamb Chops.

Image: https://us.v-cdn.net/5017260/uploads/editor/xj/7id4jup0onak.jpeg

Sammi · February 2016

A little late to the game but just wanted to share my temps.Today way a holiday for us from the GWN hence the late addition. A small tray of meatballs inspired by @SGH. Also did a 40 Creek Ham but no pictures to prove it.

johnmitchell · February 2016

Great looking meat balls.. No that weather is not fit for man or beast..

Cashfan · February 2016

Big Thank You to @DoubleEgger!!!

DoubleEgger · February 2016

Glad it made it to you intact @Cashfan

http://www.foxbrosbbq.com/fox-bros-bbq-about.html

Cold Weather Throwdown

Comments

Categories