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  1. pintocrazy

    Steak & bacon night! W/ pics

    Sous Vide NY Striploin . Bacon Jam . Maple Bacon Aioli . Mesquitte Smoked Flake Salt . Micro Greens Sous vide @ 125° F for 5 hours. Finished on a 600+° F grill . Turned out great!
  2. pintocrazy

    Breakfast for dinner : Steak & eggs w/q-view

    Smoked NY striploin, 63 deg. Sous Vide eggs, sweet and spicy tomato jam. Smoked a coffee rubbed NY striploin over maple wood @225 f until IT was 127 f. Super tender and flavourful! Egg turned out nice and custardy
  3. pintocrazy

    grilled ahi tuna w/ q-view

    Recently did a Grilled (rare) ahi tuna, maple garlic teriyaki glaze, grilled pineapple salsa, wasabi aioli Finished with roasted garlic oil, Shichi-mi tōgarashi, nori cilantro green onion , kelp sea salt from Vancouver Island Salt Co. Delicious quick dinner to end the week.
  4. pintocrazy

    Smoked and Fried wings w/ q-view

    Decided to smoke up some wings, but also wanted to fry them up afterwards for some crispy goodness. Put the wings in a simple brine this morning. Smoked over maple wood for 2 hours @270 F, dredged in arrowroot flour and fried up for a minute or so. When done, tossed up with coarse ground S&P...
  5. pintocrazy

    Pork back ribs w/pics

    Felt like ribs this weekend. Wanted to try not wrapping for the first time. I’ve always wrapped but thought.... why not. Turned out nice and juicy with a good smoky flavour, but I still think I prefer to wrap. Probably just used to the texture. Smoked over a maple, pecan, and cherry wood combo...
  6. pintocrazy

    Brisket leftovers: breakfast edition - w/pics

    So I had some left over brisket and sausage from a smoke so I decided to make breakfast with it. Breakfast with left overs. Sous vide 63 ° egg on top of smoked brisket and sausage. Finished with smoked sea salt, fresh cracked pepper, rub mix, pickled red onion and cilantro. Breakfast came out...
  7. pintocrazy

    Top sirloin roast w/pics

    While everyone was away last weekend, decided to smoke a top sirloin roast. Vacuum sealed it for 24 hours in roasted garlic oil, black pepper, onion powder, Montreal steak spice and smoked paprika. Smoked over maple until I had a IT of 127F, pulled and rested for 25 mins. Temp came up to 132F...
  8. pintocrazy

    Pork belly bites (cheater burnt ends) w/pics

    Haha well I haven’t posted anything new in years (I think) but I have still been smoking a bunch. Decided to add something different (along with turkey and ham) to Easter dinner, so did some pork belly burnt ends. Brined for 36 hours, tossed in a rub I made, smoked for 2 hours @ 200F with...
  9. pintocrazy

    Grilled Butter Chicken Pizza w/ q-view

    Here was my weekend food project.  pizza dough, after mixing and kneading. in a oiled bowl and set aside to proof after grilling the dough topped with butter chicken sauce as the base, grilled chicken breast, grilled red onion, green onion and boursin cheese. back onto the...
  10. pintocrazy

    Smoked Beef Tenderloin w/ Q-view

    did this last weekend.. will definitely do again! half a tenderloin rubbed down with olive oil, salt, pepper, paprika, onion powder and garlic powder off and resting after 2 hours of smoke, using pecan wood (pulled at 127 F) sliced super tender... nice MR
  11. pintocrazy

    Pulled Pork w/ Q view

    pics from the latest smoke. 2 pork butts rubbed and sitting over night  that icy snow was fun walking across at 2:45 AM! :P. smoking with pecan,apple and jd oak chips 6 hrs thru... about half way. temps 240-270 F off after 13.5 hrs and coolered for 3 hrs pulling...tender! super moist ]
  12. pintocrazy

    7 bone Prime Rib Roast w/qview

    Although not smoked, decided I would share this one. Turned out so good!  Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)   rubbed with oil,pepper,salt,onion powder, garlic powder, paprika and fresh crushed garlic on top. roasted @ 225 for half a hour, lowered to 200 for 3 hours, and finished...
  13. pintocrazy

    Smoked Duck Breast

    hey everyone.  I quick smoked a couple duck breasts w/ hickory, brown sugar, cinnamon sticks, orange peel, clove and rice. Gave the skin side a good sear to render out a lot of the fat crisp the skin. Came out a nice med. Plated up with a sour cherry gastrique. Made with red wine, red wine...
  14. pintocrazy

    Reverse Seared Rib Eyes w/ Q-view

    First crack at reverse seared smoked rib eyes. Used a mix of cherry and apple wood. marinated overnight in roasted garlic oil, herb oil, sliced garlic and cracked black pepper. rubbed down first  into a ziplock to marinate over night on to smoke. cracked some sea salt onto it when it...
  15. pintocrazy

    Pork Butt and Pork Loin w/ Q-view ... Pork-taste-tic!

    pork-taste-tic smoking from this past weekend! butts took 13 hours @ 260 and the pork loin came off after 2.5 hours pork loin in brine the pork butts 2am.. smoke time 1/2 way thru off, rested in a cooler, and wrapped in towels for 3 hours pulling...super tender pork loin off...
  16. pintocrazy

    Candied Salmon / Indian Candy w/ Q-view

    Here's my first crack at Candied Salmon / Indian Candy. -Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour. 2oz. squares of certified ocean wise Steel head Salmon filled with brine out of the brine the next day after drying for a...
  17. pintocrazy

    Smoked Prime Rib w/ Q-view

    My first time smoking prime rib - 4 bone 7.7 lbs. Used a combination of cherry wood and pecan wood. Got a nice light smokey flavor. Turned out to be the most tender prime rib I've ever had.. so far :P rubbed down with olive oil, fresh ground s+p, and some other spices. hour in 1/2 way...
  18. pintocrazy

    Brisket w/ Q-view

    Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours to a IT of 198 F. Mopped every 30-40 mins after 5 hours. Foiled, wrapped in towels and coolered for 5 hours. Turned out tasty! Enjoy! 15 lbs packer rubbed down 1/2 way done finally finished all...
  19. pintocrazy

    smoked wings w/ Q-view

    smoked some wings tonight. I used apple wood chips. I brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoked flavor. Would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.
  20. pintocrazy

    hi from Kelowna BC

    Hi  everyone, I'm Jon from Kelowna BC Canada. haha this is the first non-automotive forum I've joined, so I might lurk around the forum a little bit before posting up much. A little bit about me... I cook for a living (helps that i like to cook), love cars and joined up to gain more knowledge...
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