New Years 2012/13 Cooks

[Duke]

Happy New Years everyone!

 I thought I would start a thread to post NY cooks in. I will be cooking another rib roast and sides today and will post pictures again as it goes. Please post any pictures you want from tonight to make it a little more interesting.

[Duke]

Okay, here's the star of the show. It's another rib roast rubbed with Dizzy Pig original right before a black walnut smoke bath. I decided to use the Cue Cart since it was sunny and I cleaned it up after sitting for about three months.

[1buckie]

  OHoooooooo!!!

Black Walnut, my favorite !!!

I've got a bunch of huge rounds I've had for years & the core of them is still real good & hard as a rock....

Great smoke flavor !!!

That's going to be outstanding !!!


PS: Newly seasoned black walnut can be really strong, ( for other folks that may not know...)

[bob hope]

So tonight I thought I might try (for the first time) A stuffed pork tenderloin smoking with peach wood. Served with A white gravy I made from the bacon grease.

[Duke]

OOOH! That looks good!  Way to go Bob!  The gravy looks amazing. 

Thanks Buckie, my walnut is about three years old, but thanks for the tip. It can be really bitter if it's over used. I still like it though. Sometimes I use my Kona Rub on a tri tip smoked with black walnut. Talk about a leathery awesomeness! It's a real winter recipe.

[Duke]

Okay, here's the finished meal. I hope you like it. Buiscuts not pictured.













I am stuffed! 

[1buckie]

 Bob H !!
The stuffing, the tenderloin, the gravy !!!

Rockin' Cook !!!

 And Mr. Duke !!

The walnut did the roast justice !!!

I did a pork shoulder one time that was pink all the way thru with that stuff, smoke to the bone .....

Good Show !!!

[DoppelBock]

Did the standing rib roast part duex. I wanted to try it rotisserie style, but it was too cold outside to fuss with a kettle. So I did the same thing I did Christmas Eve. No pics, but the results were the same as last week...and I did post pics of that one.

[HankB]

Here's mine. I grilled some lamb chops (as requested by SWMBO) and some vegetables.

Vegies sliced and ready to go.


And on the grill. This is the cast iron grate I use in my Silver A but it's a perfect fit in a 22 1/2 kettle as well. And the vegies don't sneak through to alight on the hot coals. 



Chops on now.



And ready to serve:



I have a new use for my gasser and some cast iron. I put the cast iron on the gasser and warm it up a little. When the veggies are ready to take off, I put them on the CI in the gasser and hold it there while I cook the rest. that way I can take the veggies off as each one reaches the perfect stage and they stay warm while the rest of the dinner cooks.

It was as good as it looks.

[Duke]

Fantastic job Bob! 

[glrasmussen]

Tonight's cook on the 26 Warrior,

Olive oil with sea salt

The rest, no plate shots..

[1buckie]

Hank, tremendous looking cook & good thinkin' on the hot holding idea....

GL !!
Good combo there !!

How do you do your crab legs ?
Seasoning, length of cook ?

That's one thing I'm nervous about ~~>

[glrasmussen]

GL !!
Good combo there !!

How do you do your crab legs ?
Seasoning, length of cook ?



That's one thing I'm nervous about ~~>

No seasoning on the crab, straight from the freezer to the grill. Indirect 15 minutes, rotate, about another 15/20 minutes. It was cold here today, took a tad longer. The shell will tell you when its done.
Dull in color. Remove and real butter with real garlic dipping, Mmmm.
Your a pro, should be no problem.

Remember, all crab is usually pre-cooked, your just steaming, to reheat.

Greg

[bob hope]

Nice cooks guys, They all look great!!

[1buckie]

GL !!
Good combo there !!

How do you do your crab legs ?
Seasoning, length of cook ?



That's one thing I'm nervous about ~~>

No seasoning on the crab, straight from the freezer to the grill. Indirect 15 minutes, rotate, about another 15/20 minutes. It was cold here today, took a tad longer. The shell will tell you when its done.
Dull in color. Remove and real butter with real garlic dipping, Mmmm.
Your a pro, should be no problem.

Remember, all crab is usually pre-cooked, your just steaming, to reheat.

Greg

Thanks, man !! I  have no problem w/ the hard, heavy smoking stuff...it's the al dente' things that baffle !!!

I'm really paying attention to the GRILLING prowess that goes on around here...Duke & Fink Farm & Brian & You and all the others ( nobody's exempt ! ) are really good at a lot of this stuff...

Larry Wolfe's write ups are stupendous !!

A lot of great ideas & methods to be had......THANKS ONE & ALL !!!!