Steak and eggs 
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Managed to fit in a pork belly "burnt ends" cook between the rain on Sunday
w/ zucchini slaw and roasted radishes:
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I finally got a chance to try out the rotisserie kit I bought a couple months ago for my Weber 22. I got it on sale from Onlyfire for $99. Had to have it.
I started with something cheap and easy in case I blew it somehow. Whole chickens. Turned out perfect. The roto kit worked as advertised in every way. The motor is so quiet I had to check every so often to be sure it was working! It was of course. I used the Weber charcoal baskets, one on each side of the birds. Anyway, I am glad I bought it. Now what’s next? Hmmmm.Comment
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Oh and I forgot to mention I used my new Meater wireless temp probe for the first time here too. It was flawless in terms if accuracy. I cross checked it with my instant read for meat IT and my thermoPro for ambient temp. The app on my phone was easy and useful. The only gripe is it has extremely limited range for the Bluetooth. Like 8 feet.
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Chicken chunks hit with my new fave, Habanero Hitman and grilled hot and fast. Served up with brussels sprouts cooked in a screaming hot cast iron, finished with balsamic. Also put our sweet KC style sauce (not shown) on the chicken.
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I don't know why I post when I see what your cooks look like. I guess I'm a gluten for punishment.
​​​​​​Tonight was lazy leftover Monday. Tri-tip on a burger bun from a K. A. recipe. Topped with smoked Monterey Jack and sprinkled a bit of FlatIron Sweet Heat. Tots sprayed with grapeseed oil, smoked paprika and topped with a bit of FlatIron Hatch Pepper. Done in Ninja Foodi on air crisp, @ 400 for 9 minutes.
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Some Chuck for dinner, it was supposed to be Pepper Stout......but I drank the stout 😊Attached FilesLast edited by tenphases; March 29, 2021, 06:13 PM.Comment
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Pastrami sammiches. Hers on marble rye, mine on a Portuguese roll. Both with Kosciuszko spicy brown mustard.
I smoked the pastrami over charcoal and cherry on Saturday to 154°F at which time I had my injury and had to pull it before driving to the Emergency Room. I wrapped in foil and refrigerated for 2 days. Today I finished it in the Instant pot sitting on the trivet over the water. I cooked on high pressure for 45 minutes with a full natural release (about 25 minutes.) out came out good. I think it could have used an additional 5-10 minutes at pressure, but it was fine. The only real downside to doing it in the IP was, the same as regular streaming, the crust gets soggy/mushy. I dried it under a low broiler for about 5 minutes a side which worked, except some of the rub came off in the process. It was still plenty tasty and peppery. I think next time I will try to get it on the smoker in time to take it all the way to 200° plus on the smoker.
​​​​​​Before smoking:
I forgot to take a pic before making sammies:
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fzxdoc - Indeed! I just found another corned beef point in the supermarket last night that weighed 4 lbs. Most of the ones in the case were less than 2 lbs. I really had to pick through. It's desalinating as we speak. I plan to smoke it over the weekend.Last edited by Dewesq55; April 2, 2021, 04:43 PM. -
fzxdoc - Barbara says it's her favorite sandwich meat. We haven't found a good place for it around here. I would make it more often but I much prefer it from the point and until now I didn't have a source for that, either. I just discovered a local supermarket that has only point corned beef, so I plan on making pastrami a lot. If I had a decent source for whole packer briskets, I'd make my own corned beef for it.Last edited by Dewesq55; April 1, 2021, 12:42 PM.
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Grilled a couple of skirt steaks and a chuck eye steak hot and fast on the weber gasser. Served with chimichurri and sides of snap and snow peas from the garden, and sauteed mushrooms.
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Sunday brunch .... Grill grates make an awesome griddle for French toast!
Firebox just got lit, applewood chunks and Kingsford pro
Inside the Hasty-Bake is the grill grates
and here’s the cooking
and here’s the food
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First cook after "melt out" of my shed where smoker was housed.
5 spice rubbed chicken thighs with gojuchang and honey bbq sauce accompanied with Malcom Reeds Mac and Cheese recipe which I tweak with Linguica in place of bacon.Attached FilesComment
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Yardbirdies doing their lspdance..
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Last bites of the smoked chuck roast from Sunday made into a bowl of ramen. This is starting to become a habit.
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Last edited by Richard Chrz; March 30, 2021, 05:34 PM.Comment
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Your charcoal setup just totally gave me an idea to try low and slow again on the Weber! But of course....right angles! Brilliant! -
Michael, I have about 10 of these fire bricks, and I use them in the way that many use the SNS. Have ran all sorts of cooks with various set ups. I don't have the want to spend so much money to have a sns on both my 22 and 26, I have even put them in a square in the center as a vortex. Not saying it is for everyone, just how I like to play with set ups.
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To continue the quest for leftover reduction tonight is another leftover day, Tuesday.
I found poor man's Burnt Ends and steak (unidentified). Chopped up in sauce pan, with red potato sliced up, cowboy candy. I made a beef boulion based gravy. Boulion cube, chopped onion, flour, butter and water. Mixed heated and thickened. Mixed all together and heated at med with a dose of FlatIron Dark and Smoky. Then simmer. I wasn't hungry so it simmered about an hour. It was not only heat on taste but heart warming. With a slice of French bread I baked last week.
Last edited by RichieB; March 30, 2021, 06:23 PM.Comment
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Made some Spezzatino All’Uva (Pork braised with grapes) with a creamy mushroom risotto. Mrs. Jhoskins said this needs to be a signature meal... savory with a bit of sweet, yummmm.Comment
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