Made what I call poor man's NY strip. These are choice chuck eye steaks, SV 127.5 for 2 hours, 45 minutes, then ice bath and overnight in refrigerator. Seared next night for dinner on kettle using cold grill spin technique. They were flavorful, juicy, very tender, and uniformly done with no grey meat .
Usually I SV steak for 2 hours but for these chuck eyes the extra 45 minutes takes them to tender land. They were yummy.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I realize I'm a couple of days late on simple burger night, but I've always had problems keeping up with the crowd. 85/15 ground chuck, pepper jack, roasted bun, Boar's Head honey mustard, ketchup, yummy tomato and some lettuce.
Don't worry about the lump charcoal sparking, it was only when the lid was open and too much air was coming through the intake. With regard to the cooked patties being on paper toweling, I'm considering a new business to cut into PJ's monopoly. This would only be my entry level offering.
I thought I had posted this before but I can’t find it so here ya go. Modified/combined from several recipes.
Chicken Hatch Chile Tortilla Soup
Yield: 6 to 8 servings
Ingredients:
2 lbs boneless, skinless chicken 2 whole boneless, skinless chicken breasts (1-2lb total)
2 tablespoon olive oil, divided
1½ teaspoon
Last edited by ofelles; August 31, 2021, 06:42 PM.
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.
1st I need to apologize. The recipe was posted and I can't backtrack to see who the OP was. I copied the recipe from their post and emailed to me then dropped into Paprika.
It's Fried Thighs using Vortex on Kettle.
My twist was drum sticks. Only 2 as it was only me. Scaled in Paprika. Followed the mix but used grapeseed oil. Apple chunks. Grilled corn. Crisp, moist and delicious.
Note, picture on the elevated grate was after a chicken was cooked. How I did the corn.
I give you some of the most unhealthy mac and cheese you'll ever eat....
So I've been wanting to do some smoked mac and cheese, but wanted to nail down my mac and cheese first. I've made some mac and cheeses in my life that were just horrid. (The "perfect" mac and cheese to me is Stouffer's, not Kraft's.)
I've been watching (and warming up to) Sam The Cooking Guy's youtube channel and he has a recipe for what he calls Southern Baked Mac and Cheese. https://www.youtube.com/watch?v=w0XfxojF_nY
So, I made it. It's very, very good.....and very, very rich.....and horribly unhealthy: 1/2 bacon, 2 cups whole milk, 3 eggs, 3 cups of cheese (sharp cheddar and Monterey jack), 1 cup of Velveeta, and 2 cups of elbow macaroni.
It actually came out as more of a casserole due to the eggs, which I actually kinda liked. With chopped brisket, this would be perfect as its own meal. As a main course without meat (other than the bacon), I it felt as if it were missing something to my taste. It may just need some pepper or diced jalapeños.
Still very good.....and I will make it again. Want to try some other recipes before I decide on which one I want to smoke.
That top crisps up beautifully after 40 minutes in the oven!
I think this is the one I will try to smoke. It's actually better the next day (had some for breakfast)! And yes, all it needed was a few grinds of fresh black better. I actually think I really like the "casserole" consistency.
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
Starting to get ready for the Mexican Fiesta we're hosting for a group of friends on Saturday. First up is Smoked Salsa using the Hey Grill Hey recipe - https://heygrillhey.com/smoked-salsa/. If you look closely at the picture with the onions and garlic, you'll some crunchy looking, shriveled up jalapenos. I'm still kind of getting used to my MGS 560 and apparently the top left of the cooking chamber is a bit of a hot spot. No matter though, they give the salsa a little bit of texture and it is so good, I know that I'm now ruined for store bought salsa. Now I just have to either find tomatillos around here or start growing them so I can do the same with a salsa verde.
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
Attjack - it was part of our box subscription. I'm sure you can figure out how you want to spice it, and if you make it, I'm dying to see your take on it!
I have the same pellet grill , Smokepro DLX, not sure what pellet brand you use but lately I been having issues with Bear Mountain. Wild temp fluctuations and flameouts. I plan on going back to Lumberjack which I had no issue with.
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.
A really rainy night, IDA remnants. So, Mac and Cheese with my spin.
Traders Joes M&C. Did per box recipe. Added leftover T-Bone steak diced, Cowboy Candy whole. Mixed in seasoned bread crumbs. In pyrex dish sprinkled more bread crumbs. In oven 15 minutes. The result is IMHO pretty good.
troymeister my slang definition and how I use the word: a baller is someone who really brings their A-Game. I will make a Chicago sports reference: Michael Jordan was a baller!
I broke out the ever economical Son of Hibachi to cook 1/3 of a flank steak. It got away from me, and much to my girlfriend's delight, I over cooked it a bit. But it was still very tasty. I'm working on dialing in a good Thai-style beef salad with lots of herbs and a tasty dressing and in my opinion the recipe is already delicious.
Last edited by Attjack; September 1, 2021, 08:25 PM.
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