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Last edited by Old Glory; May 12, 2021, 07:02 PM. -
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I'm in Fredericksburg Texas staying in an old cabin built in 1853. Brought the PK with the tailgater stand and cooked up a bone in ribeye, some beef sausage that a friend gave to me, and some smoked Hatch chili chorizo cheese dip. It was getting dark so I moved the queso inside while I cooked the steak. Served with a dry Messina Hof Winemakers Reserve red blend. Panhead John HEB is giving you a run for the money with their Elegant Living line of paper plates.
Last edited by 58limited; May 12, 2021, 08:42 PM.Comment
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It was pretty warm here for this time a year today so fish tacos sounded good. I cooked the fish on the EVO which is currently my preference for fish tacos.
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theroc Amazon is right! After cutting myself with my adjustable mandolin a couple of years ago I bought some cut-resistant gloves and never looked back. Because I have an adjustable unit that is harder to clean, I'm thinking of buying a simple model that will work for 80% of my slicing needs. -
Looks great, as usual!
I was going to cook fish and pan fried potatoes on my flat top last night... until I realized my son in law took all 4 of my propane tanks to Costco to fill for me on Tuesday, and had not brought them back to me yet! So I lit some charcoal that was still in the kamado, and griddled on upside down Grillgrates.
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I present the 3 cooker frozen pork butt... Over a week ago I had dry brined this guy and then something came up and I had to go out of town. With the recommendation from some here I froze it. Tuesday morning it went on the PKGO for about 4 hours rotating every 30 minutes.
From there it went to the MAK at 265 until it hit 201
Then wrapped in foil and into the oven at 170 overnight, then a trip back to 202 until closer to dinner time.
Pulled it out, worried what I would find, but the bark was still good and the meat still moist.
And then onto the table for dinner with my parents.
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jfmorris The MAK is really good with longer cooks as far as smokiness. So honestly wasn't really different than any other butt I'd done. Just figured since it was frozen I'd give it a shot on the PK anyway. Gonna do a spatchcock chicken on the PK soon and I suspect that will be a much heavier smoke and crispy skin that is hard to achieve on a pellet cooker.Last edited by ItsAllGoneToTheDogs; May 14, 2021, 08:11 PM.
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FOLLOW UP ON DRY vs WET-CURED BACON (no photos)
Yesterday I sliced and froze the dry cured bacon I had made with a pork side, following Ruhlman's recipe which was suggested by rickgregory (thanks!) Because I felt that my wet-cured bacon could have been saltier (I had done a two hour rinse/soak in the 2 gallon ziplock bag) I rinsed the dry cure with running water, and soaked it for only 5 minutes in the 2 gallon ziplock bag.
My conclusion, in this very unscientific study, was that the dry-cured tasted a little like a pork pastrami. Maybe it was the salt? It was delicious, but I thought the wet-cured tasted more like bacon to me. Given that the wet-cured only needed 3 days of curing (vs 7 days for the dry cure) and the 'wetness' aids crevasse curing, but doesn't make the meat soggy, I will continue to use the SNS/AR technique in the future. Troutman (for your opinion, sir!)Comment
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Interesting. How did you smoke it? Also, I didnt realize this when we started talking but you used a much meatier (side?) cut and I can definitely see that turning out more like pastrami. I use belly which is more fat and it wouldn't surprise me to find out that affects the taste -
rickgregory Well, my experiment was poorly designed, as I used two different smokers. The wet brine was on a Weber kettle with SNS, using lump & chunks of orchard wood, likely cherry, apple or pear (pulled from a burn pile in Hood River area. The dry brine was smoked on the KBQ using cherry. Maybe if I had rinsed it longer the taste profiles would have been closer? Either way, delicious, fun, and now I have more room in the secondary meat freezer! Daniel
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THE best breakfast sammich EVER!!!
Wanted to try out trader Joe's hash brown patties.
While I was cooking that I had a vision. Make a sammich.... So here we are with an egg, sausage and cheese hash brown sammich
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Last edited by Richard Chrz; May 13, 2021, 06:23 PM.Comment
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Last edited by Dick Anderson; May 13, 2021, 08:55 PM.Comment
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Man, there ain’t nothing wrong with a sausage stuffed onion. Never thought of that. How’d it come out? -
The sausage cooked, but I'd have liked the onion done more. It was still crunchy; okay, but what i was thinking was the old butter stuffed and foil wrapped from the old days. Maybe if I wrap the whole works? Some more time may help too. The tri-tip was done in 40 minutes, then sear, and rest. An hour at the most.
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Tonight was a simple cook - some grilled mahi mahi, seasoned with @Henrik’s amazing KC Royale, and some pseudo pan fried potatoes, which SWMBO felt were extra good due to the smokey grilled flavor. Not pictured is a salad. Ran this cook on leftover B&B lump charcoal in the SNS Kamado.
Edit: For Panhead John, who wanted to see the salad!
Last edited by jfmorris; May 14, 2021, 01:36 PM.Comment
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Panhead John I added a picture of the salad for your enjoyment.
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Last edited by Dewesq55; May 13, 2021, 08:20 PM.Comment
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Black cod, marinated with a butter and teriyaki marinade, then grill until flaky and falling apart. Served with rice and a fresh green salad.
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Last edited by Attjack; May 14, 2021, 11:46 AM.Comment
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