Bone in leg of lamb. Salted over night, and then rubbed generously with Dolly's lamb rub/paste.
Stuck it on my Daniel Boone till it hit around 110, and then seared the heck out of it on the BGE.
I had some potatos as a side dish, but pictures did not come out so great.
New member so this is my first post. Was off last week and had plenty of time to play with my smoker. First I tried Lawry's, salt and pepper on some chuck for pulled beef. Bark was good but will stick with Big Bad Beef rub. Then some beer can chicken with bacon wrapped dove breasts as an appetizer. Next up was some Memphis dry ribs. Smoked with oak and cherry. Also roasted some eggplants in the firebox for baba ganoush. Felt guilty so finished up with a healthy option: smoked cedar plank salmon. Wish I was retired so I could do this every week.
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, it wasn't much of a grilling session, but tonight we had some boneless skinless chicken thighs, seasoned with Lawry's poultry rub, cooked on the Genesis until they hit 165 or so, and a salad. Quick and simple, 15 minutes of prep and cook time.
You can see I still don't trust the grill not to burst into flame again on me, so I am just running a partial set of Grillgrates right now, which fits perfectly with 1 of the original grates... I reseasoned the Grillgrates that I gave a lot of cleaning to using the onion method that the Grillgrate guys recommend, and then just left the onion halves grilling the entire time. I ate a bite, decided I didn't want any onion, and tossed it...
After a flip or two the thighs are showing some color...
And dinner. I cut the cucumber and avocado up in between flips, so this really was a 15 minute dinner, less about 10 minutes of pre-heating the grill. Let's call it 20.
Last edited by jfmorris; September 8, 2021, 07:40 PM.
Did the chicken breasts tonight after marinating them overnight in Italian dressing and soy sauce. Nice grill marks, very juicy and tasty. Unfortunately, it didn't happen because I found out I had someone in the hospital (so nice to be able to visit people again) and by the time I got home I did my grilling in the dark, so no pictures.
fzxdoc Kathryn I sure hope so! I still cringe when I see all that pitting and mess at the right inside of the firebox. Glad I was able to bend it back in enough to not hit the lid when it closes.
I've got to season the two replacement panels I bought at some point, but for now, the 2/3 coverage is plenty when mostly cooking for two.
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.
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.
This is one of the first rib recipes I created before I considered myself a pitmaster.
You don't need a fancy smoker to make them. They can be prepared on a gas or charcoal grill.
Eye of round roasts with a djonn mustard binder rubbed with my Evil Swine all purpose rub, Evil Swine BBQ rub, and my Evil Swine steak seasoning. Smoked with lump charcoal and pecan wood at 225° to an internal temp of 130°, then rested them for 2 hours. I ran them through my meat slicer to get nice thin slices. Made a cheddar cheese sauce, braised some onions in beer, brushed the buns with garlic butter and put them on a griidle until they were toasted.
Then, I stacked the pit beef on a bun, poured the cheddar cheese sauce over the top then topped the cheese with the beer braised onions. I added my homemade BBQ sauce and horseradish sauce to the top bun and placed the bun on top. The flavor was awesome... Eat your heart out Arby's lol.
In hindsight, I wish I would've taken pictures throughout the process instead of just the end result but live and learn.
Outstanding !! Love me some pit beef. My slicer is dead and gone or I'd make me some right now after seeing that. I also love the use of a good cheddar !!
Man that looks good! I've never done pit beef, and don't have a slicing machine, but am tempted to try my hand at it with my 12" slicing knife after seeing THAT sandwich! Eye of round is pretty cheap, lean, and I might convince the wife it is "healthy", haha.
One rack of baby backs on a weber Kettle with a Slow 'N Sear. Rubbed with some of Meatheads new rub from the bottle. Sauced half the rack with Three Little Pigs sauce.
Simple meal for the 11 of us (grandkids included.) SheilaAnn : You can tell the group what I was missing on the sandwich (as can Potkettleblack, and Meathead etc, etc.
(And the oven roasted peppers are from our Hood River garden, as is the eggplant.)
Bingo! And we've got a winner, Red Man ! Where, indeed, is the radioactive green Vienna relish? (It got taken to our Hood River home. Damn.) Photo in posting below.
Last edited by Dr. Pepper; September 10, 2021, 10:23 AM.
I only live here, for thirteen years now. While various locals have proclaimed me a real Chicagoan, mostly for my winter toughness, I have never eaten a hot dog that's been dragged through the garden, maintain that Italian Beef and the Jibarito are the true Chicago originals, and remain a New York fan in nearly any sport that I can be bothered to care about.
And, nothing like discovering a vacuum bag of previously made lamb shanks in the bottom of the chest freezer. Over boiled Yukon Golds.
David Tanis recipe from A Platter of Figs.
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Last edited by Dr. Pepper; September 9, 2021, 12:12 PM.
Weekend away with Friends...Weber 18 Pork Roast with Roasted Yukon Gold's, Caramelized Onions, Local Michigan Corn, Cukes from my Garden. IPA, Garlic, Honey Mustard Reduction for the Sauce.
ofelles I was cooking on a Weber 18...I had to smush the pan to fit so I could have 2 zone cooking. The unsmushed aluminum pan actually came with the Air B&B we rented. Sometimes you just do what you gotta do to get er done....lol
Last edited by troymeister; September 9, 2021, 06:30 PM.
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