Made 17+ lbs of pork shoulder yesterday and a double batch of sauce. 1 butt for us, the other for a friend to serve at a small gathering tomorrow night. Net yield on an 8.5lb butt for friend was 4lbs, but I take out a lot of fat when pulling.
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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I was way too busy getting the yard ready for the daughter’s high school graduation party and couldn’t make it to the Texas Meat-Up that Panhead John and Troutman helped put together. But, I decided to have a ribeye with them anyhow. And my wife asked for lemon/citrus chicken breasts. After a long day of edging, mowing, moving things around to the exact right place (per my wife, of course), and so on …. I fired up the Hasty-Bake and threw on some chicken breasts I had marinated in a lemon and pepper sauce and a ribeye that I had dry brined using @Henrik’s beef rub.
For sides, I made a green salad, some angel hair pasta, and a southwestern relish to go on top of the angel hair. The relish is one chopped avocado, one chopped Roma tomato, one finely diced jalapeño, juice from a lemon and a tbsp of olive oil, plus some standard seasonings. It turned really nice along with the bbq.
Dessert was grilled watermelon and goat cheese. Brushed the watermelon with a rub of brown sugar, cumin, chili powder, sea salt, and lime juice. Added crumbled goat cheese right after coming off the grill.
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 a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I did Chuck Country Ribs. Which aren't ribs, a tough cut. Did about #1.5 which was 6 pieces I'm including the link to the recipe. It is someone I am familiar with. This is the 1st time I used one of her recipes. At the very least if you can get this cut or something similar, use it. The 2 variations is she said direct heat for 30 minutes. I front seared for 5 minutes with frequent flips. And I used Frank's Hot Sauce. Did with SnS and ran about 285 for 2.75 hours. IT to 203ish. Did with grilled baby reds and corn.
I have to say these were the most tender and taste pleasing I have ever cooked. It's a cheap cut @ $5.99/#.
Quick edit; her recipe call for 3#. I had loaded it into Paprika and scaled to 1/2 of that.
This is one of the first rib recipes I created before I considered myself a pitmaster.
You don't need a fancy smoker to make them. They can be prepared on a gas or charcoal grill.
Grilled soy sauce wings from Flavors of the Southeast Asian Grill. These may just be my new favorite wings. So, so good.
With grilled zucchini from the garden, Basmati rice, and a sweet chili sauce. Next time I'm making my own Thai chili sauce, but I didn't see any Birdseye chilis at H-Mart.
Well, I wasn't actually looking for them, so... It was also my first time in HMart and I was trying to not buy all the ramen and dumplings... (I just did that at 99 Ranch)
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 a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I did Chuck Country Ribs. Which aren't ribs, a tough cut. Did about #1.5 which was 6 pieces I'm including the link to the recipe. It is someone I am familiar with. This is the 1st time I used one of her recipes. At the very least if you can get this cut or something similar, use it. The 2 variations is she said direct heat for 30 minutes. I front seared for 5 minutes with frequent flips. And I used Frank's Hot Sauce. Did with SnS and ran about 285 for 2.75 hours. IT to 203ish. Did with grilled baby reds and corn.
I have to say these were the most tender and taste pleasing I have ever cooked. It's a cheap cut @ $5.99/#.
Quick edit; her recipe call for 3#. I had loaded it into Paprika and scaled to 1/2 of that.
This is one of the first rib recipes I created before I considered myself a pitmaster.
You don't need a fancy smoker to make them. They can be prepared on a gas or charcoal grill.
SheilaAnn, what do you mean they are not sexy??? Yep, tzatziki, radish and pickled red onion. I used Ina Garten’s tzatziki recipe, with extra dill and black pepper.
I’m fessing up. I did nothing. It was hot out today, 90 degrees, which for here in early June is really unusual. Plus I am really lazy. So the chicken on the spit will have to wait until tomorrow. We just pulled sandwiches out of stuf from the fridge. 🤷â€â™‚ï¸
There is no shame in this. I am a Master of avoiding doing uncomfortable things. And since I have no shade at my pit area currently, that means I sometimes avoid cooking or end up cooking at 9:00 PM. Hopefully I can move my pits, but it's too hot to build stuff and there's beer.
The ribs ended up with a few shiners on there but the first long offset smoke with the Englebraten was a success. The finished product was devoured before any photographic evidence of their existence could be taken.
More fun with the sous vide machine tonight! We had trout fillets & corn. Sous vide bath for the corn first, then I put the trout in the SV and while that was going got the grill ready to finish off the corn over some flame for a short time.
Everything was really delicious Was also a great chance to use some fresh herbs from our garden, between the compound butter & the aromatics
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Was also a great chance to use some fresh herbs from our garden, between the compound butter & the aromatics
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