Smoked bone in chicken breasts with Simon and Garfunkel rub. sliced and toasted on fresh roasted red pepper and buratta focaccia with a ramp cream sauce, mozz, roasted garlic and smoked tomato relish. Served with bentons bacon roasted potatoes and mustard balsamic Brussels
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Front seared T-bone steak. Seared on the gasser and finished to temp in my Masterbuilt ThermoTemp XL with no wood added. Sides were mashed potatoes and Caesar salad.
Been eating that slaw at lunch to get the veggie intake. Brother-in-law found a recipe for the dressing: 3oz mayo, 1oz sour cream, 3 packs of Splenda, 2-3 teaspoons of greek seasoning, 1-2 teaspoons of white vinegar.
Troutmansaneric38, this was bagged broccoli slaw (broccoli, carrot, cabbage) with red pepper and parsley added. Tossed in homemade poppy seed vinaigrette (1/2c white vinegar, 1/2c sugar, 2tsp salt, 1tsp black pepper, poppy seeds). It gives that vinegar kick that goes so well with pulled pork, plus the crunch is nice. Cheers!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Fish night. Started with bluefin tuna (maguro) sashimi. Grilled swordfish with farro and roasted golden beets from the garden along with the sauteed beet greens.
I got my second shot today, so I did a large chicken/vegetable/rice bake just in case I am one of the 50% of people that feels like they got the flu for two-three days after their second dose so I can have some easy food for a few days. (I was planning on smoking the chicken, but it was raining outside.)
(Also.....six hours post shot....slight lightheadedness, some arm soreness, and very, very mild muscle aches. Not even sure if this is attributable to the vaccine or that we just had a front come through and the barometric pressure is dropping.)
Nice pot of food !! I think the side effects have more to do with the type of vaccine then anything. Moderna (which I got) is probably the worse. Pfizer next. Not sure about J&J but with their problems I don't think I would want to find out. I did get a bit sick for about 24 hours after my second shot. Took a bunch of Advil and came through it alright, not too bad. Love being fully vaccinated anyway. Hope you come out ok.
The aches and moderate chills hit me at 3 am, approximately 12 hours post dose. They've abated a little bit now, 24 hours post dose. Lack of sleep is probably what is hitting me the most.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Spring time, working outside all day. Mostly continuing to refine the outdoor kitchen/patio. Slow cooked two racks baby backs, smoked with cherry wood and finished with Bone Sucking Sauce. Also slow roasted a nice tri-tip and seared off at the end after a short rest. Basted and served with homemade chimichurri. Nice dinner with the Mrs. to end the evening; cheers.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Michael_in_TX the half rack was for two reasons. First I did a smoked shrimp dip that I did not get pictures of. Second, it was used to put the wrapped racks on ...
Fired up the KettlePizza add-on to my 22" Weber Kettle and cooked a couple of wood-fired sausage and pepperoni pizzas. The KettlePizza got ripping hot (700+F) and pizzas cooked in two minutes. Yummy
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Some spare ribs and beef ribs are at about two and half hours of smoking on the Kamado at 275. I just added some sausages.
Today, we are definitely making it up as we go along. Daughter, son-in-law and grandbabies will come over for us to plow into this, but it may be tonight or may be tomorrow evening. The weather is really iffy today and you also just never know how those afternoon naps are going to go.
My BIL visited and we've been cooking (and drinking) since Wednesday evening. Here is some of what we made (lots of left overs obviously):
Thursday:
TripleB 's Thai BBQ chicken and (not shown) my gochujang shrimp recipe
Friday:
Korean Shortrib Street Tacos
Saturday:
Pork butt, grass-fed tri tip, IowaGirl 's Almost No Knead Bread using sourdough, ecowper 's Drunken Beans (I made them last week), pork belly burnt ends - two ways, a chimichurri that my BIL made on the fly, and a nice Bordeaux to go with it all.
Breakfast today: we made a small Dutch Baby (not shown), a batch of my BIL's dad's biscuits (He used to run a B&B and the biscuits are wonderful) with some Hatch chili and wild hog sausage gravy, and some of my home made jalapeno bacon.
I'm stuffed, may sleep all day.
Last edited by 58limited; April 18, 2021, 10:12 AM.
Quick meal during a short weekend for us (had to work). Grilled some pork chops and topped them with a mushroom Marsala sauce over a bed of egg noodles. Served it rustic family style. The platter only had about a teaspoon of liquid left on it, the rest was devoured.
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