Had some leftover Yakitori sauce that I was saying I was going to make some skewers with, was able to do that last night. WOW these were so good. My wife especially was enamored with them and says she really wants me to fix them again
Skewers had steak, chicken, shrimp, bell peppers, onion, and mushroom
today i grilled bannans/brocks/in beer after grill marks/and sauerkraut in beer/chicken tenders ..on the short walmart 22 weber with Arteflame insert..i added a vent handle/extra lid handle/lid holder temp gauge/and ash cather
Wow, I like the way you customized that short-legged Weber from Walmart. I got one on clearance for a ridiculous price but didn't like the fact that it didn't have a "safe" ash catcher, so I donated it and waited for the next Walmart sale on a 22" Weber Premium kettle. I spent more on the SnS and Vortex for it than I did on the grill.
yes so did i on the SNS..and ..The ARTFLAME..the ash catcher i used hose clamps around the legs and tabs on the catcher..gaskets on the lids..holes dilled for probes/temp gauge/extra lid handle/..and i painted the ash catchers red..
yes so did i on the SNS..and ..The ARTFLAME..the ash catcher i used hose clamps around the legs and tabs on the catcher..gaskets on the lids..holes dilled for probes/temp gauge/extra lid handle/..and i painted the ash catchers red..
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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.
Tonight's dinner started prep work yesterday, when I prepped the marinade from Charley Langer 's kalbi recipe, from elsewhere in the Pit, and plopped 4 pounds of flanken cut short ribs into a big zip lock back overnight.
This afternoon I prepped some corn for grilling, with butter and SEASONED SALT!!!! Let the controversy commence!
Lots of salt!
Being a quick cook, I gave the Genesis II some loving. Grabbing a drink as I passed the stack of solo cups on the kegerator in the garage....
And the finished results....
Served the kalbi over some brown rice with a bit of soy sauce to season the rice. Very good!
Last edited by jfmorris; August 7, 2021, 06:08 PM.
My only issue with the flanken cut short ribs, is that you don't really grill them long enough to render any of the fat. If you were smoking whole short ribs for many hours, to brisket/butt/chuck type temperatures, all the fat that is in the short ribs would be pleasantly rendered and you could probably eat it much easier. Sous Vide may be the way to achieve that.
jfmorris Thanks 4 great link! Wow, exactly what I was envisioning. I have three Costco bone in Flanken rib packages in the freezer, and this is what I will do with them. The best part is that you can do all the work in advance, and day of all you have to do is glaze and grill hot. Here is my summary for my notes:
24 -48 hour marinade, then 24 hour SV at 135, then chill. Strain & reduce (ie heat) the SV bag contents, use as a glaze and dipping sauce.
Dr. Pepper I will try that as well, next time I get a pack of these. I had the ones I cooked in the freezer for quite some time. Not sure I can afford them at current meat prices!
Some before and after from a Saturday afternoon cook. Cold brew, cool tunes, a good book, garden fresh veggies and great weather = a little slice of Heaven. Love my Hasty Bake.
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 think I mentioned this as I picked up some beef from a local farm, Rubee Ranch. One item was Beef Jalapeño Chipotle sausage. You can get in bulk to make burgers or wherever your creati
ve juices takes you. I grilled a sausage on Kettle. Placed on sub roll with a couple of slices of provolone. Fantastic. Not too hot and the seasoning just blended perfectly. I will be getting bulk and see what I can come up with.
Finally got to using the plancha for the SnS kamado. Seasoned with a few layers of avocado oil and then cooked smash burgers for the first cook. It worked great!
If I didn't have a flat top already, I would have that plancha for sure, for use on my SNSK or Performer. From the look of things, it appears hotter in the center/back, which could work to you advantage. I never set my flat top to uniform temps all the way across, as I always need a cooler zone to push food to.
I cooked some 1/3# moose burgers on the gas grill tonight they were pretty good. I mixed the lean moose meat with ground pork, spices and some salt. My wife thought they were good, she does not like rare burgers.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
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