Leftover smoked chuck roast ramen.
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Put baby backs on the weber with the slow n sear at 4pm and done by 8. The temp started running away after 2 hours and became too hard to control with the lid on so was a lid a good bit on a bit off job. The webers not in the best after years outside and the vents have rusted away in parts which is what im blaming for the crap temp controlAttached FilesComment
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Let the pastrami making commence! My youngest turns 24 tomorrow, and initially asked for corned beef and cabbage of all things for her birthday dinner! I convinced her to go with pastrami instead - she loves that too. Something about pickled meat apparently...
One flat is 4 pounds, the other is 3. I'll smoke until it hits 170 and is barked up, and then vacuum seal overnight, and into the SV bath at 195F for 4 hours tomorrow afternoon... thanks to David Parrish for turning me onto that alternative to steaming... and thanks to SNS Grills and the Amazing Ribs Pitmaster Club for the amazing "Turbo-Slow" Slow 'N Sear Deluxe Kamado in which it is currently smoking! This is my first run in the SNSK using B&B briquettes rather than lump as well. 3 chunks of post oak are under the charcoal for smoke.
Also planning burgers tomorrow night, as there will be those (my wife) that do not like pastrami on fresh baked crusty bread.
Last edited by jfmorris; July 23, 2021, 03:16 PM.Comment
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Man, I need to get off my butt and do this again. How re you liking that SnS Kamado. Everytime I see yours, I get more and more intrigued to that brand kamado. -
Richard Chrz I’m loving it. Once I lock in the temp I want to be at its rock solid and stable. I’ve thought of getting an adapter for my fan controller, but haven’t seen the need yet. And in full kamado mode it definitely holds more than my Performer.
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picked up Mike Langs new book...some very interesting meals in it
this is my first take on 2
brisket burger with pineapple and a made a spicy mayo dressing
. and fries..first try at fries on a pit
cooked over fogo black bag on 2 different Hibachi s
thought i would try it out before i cook it for the neighborhood..
. i did kinda like it..fries..way different..and tasteyAttached FilesComment
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I put up some Bread & Butter Pickles yesterday. 6 half-pints all together.
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I must like it if I made it twice in one week..... fish tacos....
(If you're not into cabbage, like me, thinly slices radishes go wonderfully on fish tacos....they add great crunch and a delightful freshness.)
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Hot dog night!
Beer brats, after the boiling was done I extracted the onion & bell peppers out of the beer bath for fixings. Also did some corn in a sous vide bath for 30 minutes & finished it on the hot grill along with the brats after they boiled in the beerAttached FilesComment
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My takeaway is the "offera candle" (correct term?) lit next to the condiments 💕
Here’s what I do: I take my onions and cook slow and low to really get them almost creamy. THEN, I add beer. Brats go in to just set the casing. THEN, finish on the grill, turning often to not split the casing. Love that you added the orange bells. I am guessing a bit of sweetness to the party. YUM! Now I want brats!Last edited by SheilaAnn; July 23, 2021, 08:26 PM. -
SheilaAnn I don't know what exactly the candle is called, my wife is into them. I know the image on this one is "Santa Muerte" but I don't know much about it
I also cook the onions for a bit before adding the beer, I feel like they could go a bit longer thoughLast edited by BradNorthGA; July 23, 2021, 08:53 PM.
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A Friday Night Regular...Raw Oysters on the Half Shell, Clams, Mussels and Garlic Bread. Served with Garlic, White Wine, Light Cream Sauce. Thickened with Garlic, Lemon Zest Bread Crumbs. Herbs from the Garden
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I'm not sure that whichever 23 year old Kayitlyinn designed this label thought to think a bout this, but without holding it out at arms length I can't see that "jar made from", so it looks like Real Mayonnaise 100% Recycled Plastic. Not good graphic design, Cayitlyynn.
Anywhoo, Breakfast burger on GriddleBot for dinner:
Plus the 100% plastic Mayo, natch.
Pro tip, put the egg on the bottom and you'll actually taste it unlike last night's where I put the egg on top:
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Smoked Buffalo Shrimp 🤠along with Buffalo Cauliflower and Caprese salad! Summertime deliciousness!Attached FilesComment
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Did some Banana boats on the Pitbarrel last night. I should have used bananas that were riper and cooked them a tad bit longer. But it was fun and everyone enjoyed themComment
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I think it is time for some north woods pork belly.
I am going to throw these in my carnitas tacos later in the day, for the gang. The wives are going out on the boat for a cruise all afternoon, the Dads and Uncles are in charge of the kids and lunch. Well...........Uncle John, has lunch under control, not sure about the kids.....not my department.
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The other night we made some killer Pallea out on the Kettle. Shrimp, Calamari, sausage and all the pallet fixins'. This was a great meal and really fun to cook.
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Niece's birthday party meal, pork side racks. Warming up, loading, and in "cook mode" The finished productAttached FilesLast edited by jpgosse; July 24, 2021, 04:33 PM.Comment
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Coupla pics of the finished product or yesterday’s pork butt cook
Seven hour cook temps ran between 280-310.
Took to an inside temp of 170 and wrapped in foil with some red lager then took them up 210.
Literally fell apart removing from the foil, added the juices to a bottle of bbq sauce and a can of root beer in the slow cooker.
It was a winnerAttached FilesComment
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Skip As long as its a good BBQ sauce, I've cheaped out a few times and it was noticeable.
Root Beer, Dr Pepper, Coke all do the job along with the juices from the foil.
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