We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Formed corned beef into a patty and put under the broiler to get a little crust on it.
Two poached eggs. Taste was great.
Having trouble keeping the corned beef held together. Anybody have thoughts on how to bind it together? I saw one recipe that called for bread crumbs, but I don’t recall ever seeing bread crumbs in a corned beef patty.
today for the neighbors cooking onion bombs on the Weber 22...
the most work is always the prep..
i first cut a x in onion /box it in and scoop it out with a spoon...cut around the onion again until i have it hollowed out.
stuff with ground chuck and hamburger 70/30 hamburger..with 2 diced jalapenos/ and 1 pack diced bella mushrooms/ and a bbq rub...
wrap around with bacon..3 to 4 slices..pin it on top...grill at 275..11/2 hour..till 165 internal..top with bbq sauce..Big Bob Gibson red sauce..i used..and mozzarella cheese..about 10 more minutes..
. this is my first cook in many years on a weber kettle..forgot how good they really are
Ernest Have you had Celis White? Basically the same thing as Hoegaarden but made in Austin by the same family that made Hoegaarden before having to sell out in the 1980s (brewery burned down, no insurance).
Last edited by 58limited; March 27, 2021, 04:51 PM.
Pierre Celis revived the Belgian Witbeir style with Hoegaarden in the 1960s. He is one of the leaders of the craft beer revival that swept the world in the late 20th century. His daughter and grand daughter now run the Austin brewery.
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
fzxdoc Second day is even better! If you make this recipe beware: it makes nearly 2 gallons. I hope it doesn't take Rancho Gordo long to restock the hominy, I want to make my Hopalong Hominy with it.
fzxdoc I'll divide it up and freeze it for later; also taking some to work. I figured the recipe would make a lot, just didn't figure on 2 gallons - it calls for 8 lbs meat, you make the base stock with 10-12 cups broth and add the pureed peppers to it along with the hominy (16oz dry that you reconstitute) and it fills the stock pot.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Steak Salad tonight. Used the constant flip method on the Weber gasser and the back side of Grill Grates. A dry brined NY Strip Steak and all the fixins' . My Wife liked it a lot!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
First on want to wish all who celebrate the Jewish holiday of Passover a joyful time with your loved ones.
I did pork tenderloin on the kettle. Dry brined a few hours and loaded up with Memphis Dust. On direct with SnS. Flipped every couple of minutes till 145. Grilled baked potato. Very flavor filled. Nice bark actually crunchy.
Dr. Pepper I am Jewish. Due to Covid and my daughters family going into isolation till mid-next week it's put on hold. It would have been a brisket and all the fixin's. So I changed it up. No regrets with food. Not being with family kinda stinks. Oh, on the plus side there is my wife, everyday team captain.
RichieB I suffer from the same affliction (being Jewish, not Covid.) Last week RonB posted a meal with a great looking latke, only to admit that it was fried in bacon grease. Temptation surrounds us! A süßen Pesach to you and yours.
Friday night i made up some cedar plank steelhead trout. i just hit 'em with olive oil, kosher salt, coarse ground pepper, granulated garlic and some brown sugar. came out delicious!
while it was cooking i decided to make some roasted salsa. i usually let it sit overnight so flavors meld. if you want to eat right away just cook it on low heat for a while to get it melding. i added roasdted garlic, too, but forgot about it so did after pic was shot. this is an excellent blend for chile rellenos or juevos rancheros!
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