Shrimp foil dinners done on the Weber. Quick and easy.
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Wing night. Oven cooked (bad job timing by me so couldn’t fire up the PBC as planned) Standard Buffalo on left and a spicy gochujang on the right
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Yakisoba on GriddleBot:
With completely non-regulation, but oh-so-good fried egg. Even if I did break the yolk.
Need to do this more.
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Blasphemy Ribs on three Smokey Joe tamale pot smoker. These were SLC’s sliced and packaged at the supermarket. There were only 9 bones in this package but they were all of decent size and relatively consistent. There only changed I made from Mark's Blasphemy Ribs recipe is I cooked at 235°F instead of 225°F. When so, the biggest ones could have used a tiny bit more doneness. All in all, they were very good and my eaters (Barbara and her mother) enjoyed them very much. Sides were a mixed greens salad with survive dressing (no pic) and a pasta salad made by Barbara.
Just on the cooker:
Ready for sauce:
Come and get 'em!
On the plate:
Pardon the bite marks, but how about that smoke ring?
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Flat iron steaks, with a ~45 min salt brine then seasoned with POG. Over a bed of rice and broccoli.
If you can’t tell, the better half handles the finished product photography hahaAttached FilesComment
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Here's an incredibly easy, yet insanely tasty dish. Grilled Calamari, Shrimp, Scallops and Haddock over Mixed Greens, Yellow Bell Peppers, Thin Sliced Red Onion and a Homemade Citrus Vinaigerette
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Ancho Chili Lime Flank Steak!Attached FilesComment
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Hung some beef ribs last weekend!Attached FilesComment
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Since about 12:30pm I've been smoking a 1.9# pork brisket from Porter Road, which I found on a freezer dive last night. Did a defrost using a Grillgrate griddle plate (it's great for that) and then an overnight dry brine, and rubbed today with a 50/50 mix of Hank's Bonafide Beef and Hank's KC Royale (shout out to Henrik ). Hoping it will be done around 6pm or so - have my Smoke alarm set to 195F, and have no plan to wrap.
Going with SNS "turbo slow" mode on the SNS Deluxe Kamado for this cook. Been running between 225 and 250 all afternoon with minimal tweaks to the vents. Put a pot of Bush's black eyed peas above the SNS about 3pm, as an easy side to have with the pork tonight.
I updated the post this morning with some post-cook photos. This little piece of pork took over 6 hours to reach 190F, with the last hour wrapped in foil when it was about 170F. The results were spectacular though. The peppery savory flavor of Hank's Bonafide Beef combined with the lemony citrus notes of Hank's KC Royal, with smoke, and the goodness of the pork - Mmmmm. It is hard to describe, as being a pork brisket, it had a little of the texture of a beef brisket, but a flavor more like the juiciest pork loin you can ever imagine, combined with pork belly maybe, but without the overall fattiness of pork belly.
One thing to mention - the smoked black-eyed peas, with a chicken bullion cube crushed and mixed in, were the bomb too.
Last edited by jfmorris; May 26, 2021, 08:46 AM.Comment
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Last edited by Richard Chrz; May 25, 2021, 06:12 PM.Comment
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Ernest only my first run on it. Hope to have more time spent with it over the next few weeks. A friend of mine who is a chef swears by them for catering. He is letting me try it before I buy it. -
Richard Chrz oh I swear by them as well. After all I was the one cooking in hotel rooms for years... HAHAHA.
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Fish again.....
had to go to Joe Patti’s by boat cause the idiot brains at Skanska didn’t tie up their barges before hurricane Sally....
9 months and bridge still out, 1.25 hours by car, 7 minutes by boat.....anyway, blackened fish melts the pain.....cast iron skillet, inferred burner, some (lottsa) butter, Paul’s blackened seasoning, and something from the "What are you drinking" thread 
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I had to do fish again...
Peanut butter spinach.
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Helped a daughter by picking up a grandson from school, then decided 'what the heck.'
Picked up three whole chickens, fresh Washington asparagus, corn (?CA?), and invited the whole gang over. Spatcocked (sort of: simply cut on one side of the backbone, cut the little triangle on the inside of the breast bone, flatten. Didn't cut out the backbone.) Pat dry with paper towels, apply olive oil. Tuscan rub of kosher salt/lots of pressed garlic/chopped rosemary/lemon zest/pepper. I put some cherry and unknown Hawaiian wood chunks (a gift) into the Weber Summit gasser wood chip container for a little smoke. The Grill Greats were flat side up, and I didn't need to flip the birds. About 50 minutes until breast meat hit 150-155.
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