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

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Comments

  • caliking
    caliking Posts: 19,780
    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!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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. 
    Keepin' It Weird in The ATX FBTX
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  • Canugghead
    Canugghead Posts: 13,668
    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.
    canuckland
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  • caliking
    caliking Posts: 19,780
    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 😁

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    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...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,226
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,716
    @SciAggie - Talk about bringing it.  What a great spread and the pics are magazine quality.  Dang, that is quite the groceries right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,780
    Stellar, @SciAggie!! Took me some time to make it past that first pic. Just awesome. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
    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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
    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
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Botch
    Botch Posts: 17,350
    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.   =)

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    @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!
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,936
    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?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Botch
    Botch Posts: 17,350
    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!   =)

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • Canugghead
    Canugghead Posts: 13,668
    Dug out a vintage toy that served us well for many years ...

    canuckland
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  • SciAggie
    SciAggie Posts: 6,481
    Canugghead said:
    Dug out a vintage toy that served us well for many years ...

    Ha! That’s pretty cool. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Canugghead
    Canugghead Posts: 13,668
    @SciAggie Thanks, love the horizontal traditional loaf shaped pan with double mix/knead paddles.
    canuckland
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  • thetrim
    thetrim Posts: 11,387
    Nice video that goes nicely with this thread...



    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SciAggie
    SciAggie Posts: 6,481
    @Canugghead I’ll add - it’s really nice having a face to put with the name. It was good talking with you last Friday. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Canugghead
    Canugghead Posts: 13,668
    @SciAggie likewise, from one Gary to another!
    canuckland
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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! 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @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...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    “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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • EzraBrooks
    EzraBrooks Posts: 396
    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?
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  • Canugghead
    Canugghead Posts: 13,668
    edited May 2020
    @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.



    canuckland
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