If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, after being away from the Pit for a few days, I got several cooks to share!
On Friday July 2nd, I cooked up a couple of nice thick juicy NY strips (choice) from my recent sale find at Kroger. These were front seared on the SNS Deluxe Kamado, cooking my 1.5" thick steak to 135F, the wife's to a temp of 145F. Also cooked baked potatoes and corn on the elevated grate above the fire in the SNSK.
Steaks were dry brined for 24 hours, and seasoned with Hank's Signature rub.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I got in on the new fad in BBQ. And I must say....these bacon wrapped Oreos were pretty darn good. They were a huge hit at the party.
Then of course I had to make PBBEs cause they are a favorite.
(I also made a swine apple but the portrait files won't attach, gonna figure out what is going on with that.)
I cooked them at 275 F. Nothing special. I did wrap them the night before and allow the bacon to dry out a little bit. Other than that, there is nothing special to do. The Oreos were soft but there was nothing leaking out. These were really good. @jrmorris
Used my Weber Kettle with a SnS for my first attempt at a butt and it took about 14 hours to hit 203 but man was this the best pulled pork I've had other than Rodney Scott's. I was too distracted to get a finished shot of the beef back and short ribs but I can attest there were no leftovers.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Second cook of the weekend was Saturday July 3rd. For the wife and I, I used about 2.5 pounds of boneless skinless chicken thighs to do a chicken shawarma along with some veggie kabobs. For the Shawarma, I used the recipe at snsgrills.com:
Yvonne also demanded more grilled corn, and I happily obliged!
Got a nice char on the chicken by the end of the cook - I moved it to the lower grate for a couple of minutes per side, right on top of the coals.
During the cook, I noticed something was watching me from across the grill.... a "pig" Yvonne placed on top of an old fence post when putting out her backyard decor in May, before she broke her leg!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
And finally we come to the big cook of the weekend - July 4th, Independence Day! Sadly I got busy manning the grill, and did not get in-progress pictures on the flat top, but my daughter grabbed my phone and snapped some pics for me of the spread in the kitchen afterwards. My part of the menu consisted of Smoked Baked Beans, Smoked Mac and Cheese - both from heygrillhey.com - forgot the bacon for the bean recipe, but they were still great, and less greasy to be honest. Also made 24 smash burgers, 14 bratwurst and a pack of Nathan's for the wife (Yvonne thinks bratwurst is the worst thing we can possibly be eating - despite my cholesterol of 139!). The brats got seared quicker than expected on the flat top, way before they were done, so I poured some of my beer over them (a nice Steam Beer or California Common) and put the basting domes over them to steam while they cooked, and lowered that end of the 6 burner griddle to low.
I ran the beans and Mac on the SNS Deluxe Kamado - in kamado mode with B&B lump and cherry chunks - beans for about 3 hours, and the Mac for about 2 hours at 250 on the dome thermometer. Everything else cooked on the Camp Chef FTG900. Those are definitely my go-to cookers these days!
I will close out by saying that the MOST popular dish by far was the Mac and cheese. For the topping, I mixed a half stick of melted butter, 1 cup of panko, 2 tablespoons of MMD and 2 teaspoons of salt, and spread it over the top before hitting the smoker. It was over the top the best Mac and cheese ever, and will be a repeat dish at cookouts going forward.
Double wagyu bacon cheeseburgers on the plancha. Nothing like some good bacon fat to cook the patties in. Served with Serious Eats "best ever roasted potatoes."
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Last night’s dinner. Did my very first leg of lamb. Rubbed with rosemary, salt, garlic powder and black pepper overnight. Went about 2 hours at 250-275F over hickory and took it to about 130F. The lamb itself is an amazing product (I went in on a whole lamb with a friend a while back). This meal was pretty darn good, if I do say so myself! Followed procedures from the MH Book (roughly).
Served with grilled asparagus and way over done potatoes.
I would like to try something like that, and while my wife grew up eating lamb chops while living in both California and Germany, she refuses to eat lamb now, so any time I've seen it for sale she has vetoed my bringing any home to cook... I think she can't get the white fluffy lambs out of her head, haha.
I think I've fed it to her on a gyro or something out to eat that she took a bite of, and she was none the wiser...
That looks fantastic. I grew up eating lamb as much as if not more often than beef however my wife refuses to eat lamb. I do miss it, once in a while she'll surprise me with some chops but chops aren't the same as a slow grilled or roasted leg.
Beef ribs! These were delicious and juicy. My pics don’t do them justice. On my WSM 22 with Weber briquettes, cherry and pecan chunks. Dry brined for 3 days then rubbed with Mississippi Grit. Pulled at 200. Also smoked asparagus for about 30 mins after pulling the ribs off. Could have used another 10 minutes but they did pick up a lot of smoke flavor.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
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SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
You got me inspired to go to Whole Foods next time I am up that way, as they claim to have these peppers in stock, and try some blistered and salted shishito peppers as a snack!
jfmorris to me they taste like a cross between a green bell pepper and a banana pepper but with a much softer outer skin. I first tasted these when I was working out west in Utah a couple years ago and fell in love with them.
First time cooking a beef brisket. Was an 8 lb brisket and used my new pit boss smoker. I noticed on a few previous cooks it didnt produce enough smoke for my liking so I bought a smoke tube and it made a huge difference. It turned out good not great. I feel like the meat needed more salt which I did inject with salted beef stock and used a bit of kosher on the outside included with big bad beef rub. It also was just a tad bit dry. Cooked it 9 hours to 203 and held it for 2 hours. Again it was good not great. Any tips on making it more tender?
That's not at all a bad looking brisket flat. One thing to keep in mind is that temp is an indicator of when to check for doneness. The real factor is "probe tenderness". Starting at around 190* start probing the meat with something like an instant read thermometer, or a wood/metal skewer. When it glides in without resistance, it's done. Harry Soo says it should feel like Skippy peanut butter. Personally, I'm more a JIF man.
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