Ribs, sweet taters and spaghetti squash. Had the squash and figured why not? Turned out pretty good too. I'm always up for trying something new.
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At 225 it's going to take a while. Since it was an after thought (didn't put it on with the ribs) I cooked at 225 for about 3 hrs., but had to put it in the oven on 350 for an hour or so. More seasonings added as it was tender enough to mix. Then back on the smoke for an hour or so. I'm not sure how long it'd take if temp were higher on the smoker. 6 hrs maybe?
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KBQed Jerk chicken. Finished on the firebox
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Dr. Pepper those are sweet peppers too balance out the Jerk heat. Certain folks can't handle jerk -
Aha. I thought they might be Scotch Bonnets, but now that you say they're sweet, I can see the shape is different.
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Chicken thighs and Brussel sprouts.
Went with Mrs Griffin’s rub and Captain Rodney’s sweet and spicy peach glaze.
smoked on the komado with pecan chunks.
Life is good. Hope the pit is well!Attached FilesComment
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Vortex chicken thighs! Man these are good...crispy and juicy 😋
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Looks good, I have wanted to do vortex wings for some time now, do you see any effect on the grill grate from the vortex heat? -
Whiskeyman53 It slightly warped my stock Weber grate, but not very much at all, and it hasn’t affected my SnS easy spin grate yet after about 10 vortex cooks.
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Cooked a 2.5 lb bone-in pork loin, which was essentially a mammoth pork porterhouse. Dry-brined, then cooked sous-vide at 144F for 4 hours. Smeared with Omnivore Sicilia sauce, then seared on the gasser. Served with a spring saute of vegetables from the garden and some homemade "San Francisco" style rice (you know the brand I'm talking about).
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Made some pork ribs - the wife was satisfied, so mission accomplished!Attached FilesComment
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Shrimp Alfredo with spaghetti. I had never made scratch Alfredo sauce before and was shocked how quick and easy it was. It was really delicious, too. I poached the shrimp in a sous vide bath (140°F for 30 mins) which produces some very tasty shrimp flavored purge which I added to the sauce along with the milk and cream. Then I just dumped the shrimp in at the end until they heated through.
Last edited by Dewesq55; May 2, 2021, 10:02 AM.Comment
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SheilaAnn - This was a really basic Alfredo recipe:
1 Tbsp butter
4 cloves of garlic minced or pressed (I microplaned them)
1 Tbsp AP flour
1 cup milk (I used whole)
1 cup heavy cream
1½ oz freshly grated Reggiano
½ tsp fine salt
Pinch of white pepper
¾ lb 31-41 count shrimp peeled and poached.
Purge from poaching the shrimpLast edited by Dewesq55; May 2, 2021, 09:29 PM.
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Chili con Carne today..
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To chimichurri or not chimichurri? That is the question.
A prime tri-tip SV’d for aprox 4 hours and seared caveman style on my BGE.
Dang Dang. This was good.
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Last night did Italian Hot Sausage, red potato. Jalapeño all on skewers. Trader Joe's Fire Roasted Pepper and Onion on grill mat. All seasoned with salt, pepper, garlic EVO and sprinkled a bit of FlatIron UC BIBER. Just to give an extra kick.
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Grilled pork tenderloin, grilled asparagus, sugar snap peas, homemade pimento cheese and crackers.
And, since it was Derby Day, a Maker's Mint Julep:
Did the tenderloin and asparagus on the gasser.
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Today was baking day and I made more Japanese Milk Bread - a dozen rolls and a loaf. And this evening, I cooked one very large breast with S&G rub using the SnS in the Kettle because there was already some leftover charcoal in the SnS. Sides were packaged yellow rice, asparagus and homemade rolls.
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Today was a sous vide tri tip. S&P plus a sprig of rosemary and 3 cloves of crushed garlic at 139 for 5 hours, put on the fire for about 3 min per side.
I forgot the pics of the farro salad and sauce it was served with, but you get the idea.Attached FilesComment
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I made some red lentil and pumpkin dal tonight for dinner -- and have lots of leftovers. A little heat to match this 90 degree Iowa day.
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