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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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07-08-2012, 02:18 PM
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#1 |
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is One Chatty Farker
  
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Enjoying another smoke
Today I decided to try a variation of something I saw on a cooking show. I figured I'd use this cook as my "Local Yokels" TD entry. Went out and picked a bunch of peppers and some tomatoes this morn. The Mrs and I are members of a CSA (community supported agriculture) program and get a box of organic fruits and veges every other Friday. I pulled out an onion, some garlic, and corn on the cob to add to the mix. The meat is a london broil. I mixed up a potato filling ( potato, cheddar, sour cream, and butter) for the ABT's. I used some Big Ron's Original Rub in the filling and on the bacon. I rubbed up the london broil with Big Ron's also. Just put the meat in the Bandera at 240*. Here's some teaser pron. I'll post more as the cook goes on.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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07-08-2012, 03:30 PM
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#4 |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
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Pulled the meat off at about 145*. I did a very fast reverse sear. I didn't want to cook too much more at this point. Will finish and post more pron in a bit.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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07-08-2012, 06:09 PM
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#5 |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
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Finished Pron
I let the meat rest and cool for a while. I chopped up the veges and grilled them up, and then added the thinly sliced meat to them. When the meat was heated through I put some provalone cheese on top. When it was melted I filled up a couple of rolls and plated with french fries, the corn, and some ABT's. I finished it off with my new fav hot sauce, Gindo's Spice of Life. Another local product. Hope your Sunday was as nice as mine. Thanks for looking.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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07-08-2012, 07:46 PM
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#7 |
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Babbling Farker
  
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
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Looks pretty tasty to me!
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Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com |
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07-08-2012, 10:17 PM
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#8 |
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is Blowin Smoke!
 
Join Date: 02-16-12
Location: Long Island, NY
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Nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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07-11-2012, 10:26 AM
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#9 |
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On the road to being a farker
Join Date: 06-12-09
Location: Houston TX
Downloads: 0
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Looks great to me! Glad to see the rub getting used. Enjoy!
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Big Ron - Owner & Founder Big Ron's Rub: Just Rub It On! www.bigronswebsite.com Big Ron's Trailer http://www.youtube.com/watch?v=UQxbfOx_MOE |
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07-11-2012, 10:42 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
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Looks great! I've thought about checking out that CSA thing. Sounds cool.
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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