I keep forgetting to post these. The kabobs were done on my webber 22 last night. I did the chicken breasts on there too a couple nights ago. The pork loin I tried to do a bacon weave and smoked it on my RecTeq last weekend. The meatloaf was also done on my RecTeq.
My tweaks: Two Big Jims and one red Hatch chili, one jalapeno, chipotle Rotels, 5 oz. cream cheese for the simple reason that I didn't want to put the extra 2 oz. back into the fridge, equal amounts of milk and cream plus 4 oz. Yuengling beer. I also liked her idea of using chicken broth but wanted to use beer so I put in a teaspoon of Better Than Bouillon chicken base.
Rough mix in the 8" Field skillet
Done! This will now be my go-to smoked queso recipe, best one I've tried yet.
Last edited by 58limited; April 25, 2021, 11:47 AM.
today i stuffed some avacados with cheddar cheese/wrap that in hamburger meat seasoned with memphis dust /wrap again in bacon with a apple rub i make/and on last 4 minutes coat in Big Bob Gibson BB Q sauce i did flip them over and coat both sides on the pit
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"
Today was bacon day. My wife, thinking I needed more pork belly for belly burnt ends, bought me 4.5 lbs of already cut into 1†thicknesses of pork belly. I decided there’s no reason I can’t cure it and smoke it that way. Adjusted the cure a bit, then added fresh lavender from the garden to try something new. And then took two slabs and peppered them up nicely, so we will have maple-whiskey bacon and maple-whiskey-pepper bacon in the freezer.
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.
There's also some squash in there and I almost overdid it on the Flatiron Four Pepper Blend, but grating cheese into the sauce and adding a little milk helped calm it down.
Wagyu skirt steak from A-N marinated in a churrasco marinade, oyster steak from Wild Earth Texas marinated in the same, and a teres major also from Wild Earth Texas with SPGO for seasoning. All cooked on a ripping hot PK-O grill. All were dry brined overnight. I have never had oyster steak or teres major before, both are a pleasant surprise. The teres major is as tender as a filet, the oyster steak was tender too and both had a good flavor. The only problem was to fire was so hot that they were a little rare in the middle. I had already shut all of the vents on the PK but I put them back on for a few minutes however I did not open any vents. That was a mistake: they got a little bad smoke but not bad enough to ruin them. The skirt is great and will be used for tacos later.
Skirt steak on the LittleMore grid - had to use a raised grid since the fire was so hot
All done
Yum! They are on the medium side of medium rare - doesn't show up well in the picture.
Wasn't really hungry, but the wife bought steaks and Amazon delivered my chimney.
Decided to test a reverse sear on the PKGO.
Yep, def need one of these for this little guy and my skills anyway.
Steaks on until 120 IT, swapped spots once but IT came up QUICK. Maybe only 20 min.
Pulled the steaks off at 120, opened everything up for 5 min and then flipped every 30 sec u til 130 IT.
Just ate steak tonight, I'm drinking so no room for fillers Steak was good, and the smoke was there considering the short time before searing. I prefer a reverse sear on my MAK to be honest, once I pair the MAK with a gasser it will be faster and better than this cook.
Having said that... this little PKGO is one capable cooker. Almost as good as at home? How can you beat that!
Finally after about 3 weeks I'm feeling good enough to do some cooking. Something real simple Hatch Chili Cheese Burger with pepper jack on a Ciabatta roll. With TatorTots.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Took a shot at McRib sandwich with leftover ribs. M.H's recipe guided me. Me not being a pickel person, I did Cowboy Candy. Did raw onions as I like the crunch as well as the taste. I only had onion roll. Not my preference. It is What it is. Overall very good. Will adjust on bread next time.
I give you pecan-smoked whole chicken wings on a Weber Kettle with a Vortex. Quite good! I was shooting for 190ish but they went north of 200....I was expecting them to cook in 45 minutes; they were done in 30.
As with all things Vortex, perfect bite-through skins. And the bones just popped right out and the meat was super juicy.
I used Killer Hogs' The BBQ Rub, and while great on pork, seems to be missing something with chicken. Need to try something more intended for chicken next time.
Steak was good, and the smoke was there considering the short time before searing. I prefer a reverse sear on my MAK to be honest, once I pair the MAK with a gasser it will be faster and better than this cook.
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