Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Mr. Bones , pretty sure there is no such thing as luck when it comes to your cooking. I’m 150% sure you are dialed in on every cook. Please share the results of the Creekstone ribs.
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
Went in on a lamb with a friend. My half was roughly 25#. Got all kinds of cuts. Loin chops, a rack, neck, leg, shoulder, grind.
For your consideration this evening: lamb porterhouses with roasted cauliflower with dates and pine nuts and grilled zucchini. This is the first cook from this lamb. Freaking delicious. Super mild.
I LOVE lamb …. Would rather have lamb than beef. The only thing better is a bison ribeye cooked rare ….. that plate looks amazing. Would come back for seconds.
Loaded up the truck and went camping with family. Giving the skottle grill a test run. Works great! Made some pasta with meat sauce. Steak tips were great. Popcorn was a huge hit. Made some rice and burgers too. No problem!
Attjack - I like it a lot. If one was doing serious overlanding or off-roading and maybe wanted a heavier roof top tent, would think of another. For me, however, it's awesome. Best part is that one rack can be higher than the other. that makes it so i can get a canoe on there easily by myself and the curved point at the end of the canoe (on top of the canoe) doesnt dent my roof when mounting canoe upside down. also - it is compatible with a tonneau cover, which is a huge benefit.
Best ribeyes I’ve ever made. Got some 2†thick dry aged ribeyes from Stew Leonards for Father’s Day dinner. 4 hr salt dry brine then rubbed with Swine Life Mississippi Grit. Grilled reverse sear on my Weber 22 kettle w/SnS, and Weber briquettes. Not sure if these were grass or grain fed, forgot to ask the butcher. Also grilled some filet medallions the same way for my kids. Baked potatoes and asparagus grilled on my Weber gasser.
I spent the day with my dad smoking a 20-pound brisket. As per the current trend, I injected the brisket with wagyu beef tallow and also included some when I wrapped and rested. Really wonderful mouth feel and tenderness. I can’t think of a better way to spend Father’s Day
You know what I love about this is you spending the day with your dad cooking that brisket. Doesn’t even matter how it turned out (although it looks amazing) …. My dad and I live 1000 miles apart, so I don’t really get to do this often. I envy you.
Fried chicken and carne arsada fries! My first time using the air fryer for the chicken and it was excellent! Fries were smoked alongside the carne asada!
It had a great crunch and lots of flavor. I eat a lot of fried chicken and it was some of the best I have ever had. I am a bit shocked it was relatively easy to get such good results.
The air fryer was labor intrusive though. Took 2.5 hours to do 3-4 pieces at a time but yum!
Mr. ecowper While you may be fairly well versed in certain elements of outdoor cooking, I must say, your lack of even basic knowledge in dinnerware is surprising to say the least. Even a novice in the realm of plating would know those ARE my plates. That is my "Festive Summer Series" released in March, to much aplomb here in The Pit. Surely you’ve heard of the big splash it made with our members?
Last edited by Panhead John; June 22, 2021, 05:49 AM.
Ahhh the "Festive Summer Series". I knew there was a new release but it hasn't made its way to my local proprietor. I must insist he carry them immediately !!! Well played !!
Every once in a while you run into a dish that just has an amazing depth of flavor and it immediately goes on the rotation. This is one of those dishes.
The chicken thighs are marinated in soy sauce, gochujang, rice vinegar, sriracha, garlic and ginger. I marinated overnight. I also made a second batch of the marinade to which I added some cornstarch to thicken it as a sauce. Instead of stir-frying the chicken, I grilled them over lump charcoal and pecan until they were at 180 F and a lovely char. Garnished with red pepper flakes and jalapeno slices and served with brown rice.
Look at that chicken charing up nicely. Also, if you look closely, my fire is not uniformly lit. I took a chance and gambled on the weather and started to rush things a bit. It was really threatening to rain when I snapped this photo.
Yum.
YUM.
There are some things I would do differently next time. I probably won't marinate overnight. Soy sauce is very salty and while the chicken was not overly salty, salt was perhaps too distinct of a flavor. Six to eight hours is probably just fine. Also, for the sauce, I'll use the same marinade, but probably half the soy sauce content. The cornstarch trick worked wonderfully and you can see the sauce turned into this viscous and lovely red.
Also, if you're following the weather in the Houston area, I pulled the chicken off and got inside thirty seconds before the torrential downpour began. With as amazing as this tastes, I'm glad I chanced it, but grilling during a thunderstorm warning is not something I want to make a habit of!
Comment