Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Did a couple chickens and seared some sous vide pork loin chops. Didn't do it exactly like the instructions on the ABC website for chicken since I wanted to sear towards the end in addition to cooking the chicken at 325 and I had a lot of "used" charcoal remaining from previous cooks. I used a full chimney of "used" charcoal that I had left over from previous cooks. Lit it in a chimney till about half was totally ashed over and dumped it all into the SnS with a chunk of hickory thrown on top. Covered with vents fully open till we hit 350 then reduced vents to about 1/4 open on top and 1/3 open on bottom as suggested on the abc site. Settled in at 330 with a few adjustments to the vents during the cook and hovered between 325 and 330 for the remainder of the cook. Pulled the chicken when Maverick registered 160. Checked with thermopen and chicken was actually a few degrees higher. Let chicken rest while I seared the chops. Dressed chops with cherry sauce from fellow pit members bbqoaf . Everybody was impressed with the final results. The bottom of the chicken wasn't crisp, but I attribute some of this to not leaving it uncovered in the fridge? Overall, extremely impressed with the performance of this machine!!!! Even when you do things not according to accepted practices, it PERFORMS!
In my mind its not really an accessory but a part of an advanced outdoor cooking system capable of changing the trajectory of modern man!
See I actually struggle with this myself because I really feel a kettle with SnS is a completely different beast from a kettle alone. Seems like a completely different grill.
I'm honestly thinking about selling my Hasty Bake. I haven't used it in months.
Emailed my bro in AZ about the SnS and he ordered one.
Started my SnS at 4:45 and the butts on 30 min. later. Major screw up by not remembering to clip PartyQ to the cooking grate. Was taking forever to get to 225. Finally realized my error after an hour but I had tall of the vents wide open. Stupidity on my part. I was up until 1 AM watching the replay of the OSU-Michigan game (I was there) and time got away from me. So I got up on less than four hours sleep. Since I corrected my error, it has been a rock steady 225.
Will be posting pics after the cook
The caustic crowd over at BBQ Brethren is up to their typical shenanigans. Someone started a thread about the Slow 'N Sear. The OP was actually enthusiastic, but the cynical crowd that makes up the BBQ Brethren is dissing the SnS out of hand.
This is one of the few harmonious sites I've been on, not that I'm on all that many. KUDOS to ALL involved, MH, Mods and members alike! Let's keep it going in the right direction!
LOL thanks guys. I love you back. It's just painful to watch these guys talk bad about the SnS when I know how wrong they are. It's a shame. They're missing out.
Yeah, what richinlbrg noted, they mostly just don't want to pay for it. They talked me out of the Smokenator and I've been using bricks for a couple of years now.
They didn't talk me out of the Slow 'N Sear though!
Will post more pics later. My wife took the "good" camera so hopefully the pics will be OK. I bought a 16 GB memory card for all of my food pics. Will hold over 5,000 pics. Am transferring the card from camera to camera
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