Lemon garlic marinated chicken on the Smokey Joe (which will be the target of a good pressure washing tomorrow...).
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8.7 lb Duroc pork shoulder fro Creekstone Farms. Dry-brined overnight, then hit with Hank's KC Royale. 18 hours in the Smoke Vault with hickory chunks., pulled at 202 F. Did not wrap, so insanely good bark. Pulled and served with Meathead's Lexington Dip and tangy vegetable slaw on potato rolls.
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I give you garlic, parsley, butter, and parmesan-crusted salmon!
This evening I was able to experiment with relighting lump charcoal for the first time in the Weber Kettle from a previous cook. It lit up perfectly! I only added a handful of new coals! (Yes, this has put the purchase of a pellet grill a bit more in the future.)
So, so, good. But I did let it get a bit more well done than I should have. It got to 155 and I intended it only to go to 145, but it was so tasty.
I did the Swine Life recipe here: https://www.youtube.com/watch?v=TGq420PDgPI (Yes, it is a Grilla Grills-branded recipe. Irony.)
Next time I do this....I think I will take the salmon to 135 and then place it under the broiler in the oven to brown that tasty parmesan butter crust!
Last edited by Michael_in_TX; May 30, 2021, 09:49 PM.Comment
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Pit Barrel Cooker ribs! Each rack with a different rub. Meat Church Holy Gospel, Swine Life Mississippi Grind, and a home made SPOG rub.Comment
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SheilaAnn Swine Life Mississippi Grind is what most of my family picked. I liked Meat Church Holy Gospel the best.
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Like father like daughter. I made a frittata this morning.
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Last nights dinner, also grilled a pizza, no photos of that.
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Yesterday's blueberry harvest was bountiful, so I tried the King Arthur Flour Blueberry Buckle Coffeecake recipe. It's a keeper for sure.
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Got my sous vide machine yesterday and tried it out on a ribeye. Did it according to the instructions on this site - SV @ 131 F for 2 hours, cold shock, smoke, then sear
Made some compound butter for it and also grilled some brussel sprouts.
Unbelievably good! Best steak we've ever had
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PBC Brisket, Beans (a hybrid of Meathead's butter beans and boracho beans), ecowper's Confit Potatoes. Plate inspired by Panhead John.
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Are you sure you guys are not professional Chefs?! Consistently great dishesComment
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Love that potato cook. Well of course all of it is I credible. I’ll have to give that potato cook a try. -
Richard Chrz Very easy cook. Slice russet potatoes about half an inch, toss with cooking oil, season with salt and bake at 400 degrees. Flip when potatoes are cooked, top with cheddar cheese, back into oven for cheese melt. Then top with crumbled bacon bits. I dabbed these with homemade creme Fraiche but the go great with chipotle mayo dip.
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Last edited by Attjack; May 31, 2021, 02:42 PM.Comment
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SheilaAnn Perhaps. The package does not specify. But it's $2 at the outlet store I shop at. Halloumi is at least 5X more at the high-end market I also shop at. https://i.imgur.com/Pw2dZoY.jpg
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Got invited to a BBQ at a friends. Can’t help myself - BYOM. :-)Attached FilesComment
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Memorial Day ribs on the PBC.Attached FilesComment
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I made shiskabobless tonight. I just cooked everything over charcoal in a basket instead of using skewers. It's a bit of a pain cleaning the ss basket, but less of a pain than skewering everything.
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