I give you blackened steelhead trout! This is the first time that I am aware of that I have ever had trout. It's really good....I think I actually may prefer it to salmon. A little firmer and perhaps a tad sweeter.
Really tasty and I am so, so close to nailing my blackening procedure. This was a cast iron pan heated to 400 F and then the trout seared for three minutes then flipped. Finished in a 350 F oven for ten minutes. Thickest parts of the fish temped at 140 F. Perfect.
Simple cook for a Sunday night yesterday. Chicken thighs cooked hot indirect on the Summit Charcoal. Different prep for everyone: Shallot pepper for the missus, Byron's Butt Rub for me, and Malcom's AP rub sauced with Sweet Baby Ray's for the kids. Paired it with chopped summer veggies and corn in the husk on the Genesis gasser. Delish!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
BradNorthGA Me too, I tossed this together with stuff from the store. I had a jar of bruschetta I tasted and thought it tasted like a decent spaghetti sauce. So I picked up a squash and meatballs from the store. I cooked the squash in my Primo yesterday morning. Today I heated everything in the microwave because it's too hot to cook. The smoke was a nice touch.
Last night was asparagus and chicken stir fry. It turned out very tasty, and my wife was pleased.
Tonight was a Berkshire loin chop with a salad and Yukon Gold baked potatoes. I ate my salad while the chop was coming up to temp. This was my first Berkshire pork, and I was not impressed. It was not tender and the flavor was meh. I front seared and pulled it at 138°. The chop was 2.2 lbs before I trimmed the fat cap off the edge, and wound up about 1.6 lbs.
I have enjoyed Berkshire chops many times. I get the porterhouse cut though. Always tender and flavorful. I have never seen a chop cut like yours. Have no idea why yours was disappointing I’m aftaid. 🤷â€â™‚ï¸
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.
Did a Rib Eye , 18 oz. B4 trim. Figure 14 oz. Was going to grill, weather changed that to Q'Ved 2 hours at 133. Traditional baked potato. Reverse seared in C.I. pan with bacon press leaned on to help with sear. All good.
Sunday was seafood night. I boiled some shrimp with Tony Chachere’s and did blackened catfish on the grill in my CI pan. Also sautéed some scallops on the stove with butter and fresh garlic. Everything came out good, especially the blackened catfish. It’s my favorite way to do fish, using Louisiana Brand Blackened Seasoning. I like it better than Paul Prudhomme’s Blackened Seasoning myself.
Panhead John That pic is from a neighbor a few docks down. We seem to have lottsa bears this year. I went out in my boat this morning and found two bears playing in the water by Dead Mans Island, about 100 yards from my house. Added those pics
Last edited by smokenoob; June 30, 2021, 11:23 AM.
Last night we had a bunch of summer squash to use up (both yellow and zucchini) that my dad gave me last week, and Yvonne saw a recipe she thought looked good in Southern Living, so I obliged and used my trusty Lodge 12" to make "Summer Squash Gratin" (recipe here: https://www.southernliving.com/recip...-squash-gratin). Recipe is a keeper and saved in Paprika for future use. I had no parmesan so used shredded Colby jack.
I also thawed a 3 pound bag of Purdue chicken wings and made grilled buffalo wings on the Weber Genesis II.
Everything came together nicely. Sorta an odd mix of squash and buffalo wings, but both were super good and we both had seconds!
Troutman yes indeed they were! I just did a simple mix of 1 cup Frank's Red-hot to one stick of butter. I thought we might have a little left over with 3 pounds of wings, but with the wife having 2nds and me having 3rds, they were all consumed. The Purdue wings were small, and not those monster ones you sometimes see. I like the smaller ones better.
Right now this is one of the very few things I actually use my gas grill for.
We’ve been out camping for a week now along Washington coast. Made reservations last year sometime, little did I know it would be the perfect time to be camping at the beach with the temps we were getting at home in NW Oregon (110-115°!). Brought my little Davie Crocket smoker with us and was trying to come up with something to do with chicken breasts. Found the Bacon Wrapped Chicken Burnt Ends posting in the poultry section and tried those. They ended up delicious and everyone raved over them.
Panhead John just wrapped it tight and put seams down. I left the pieces on that little grate and put straight onto smoker. Once the bacon was set, I was able to flip them over.
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