Spicy Coconut Grilled Chicken Thighs and carrot slaw.
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Here's an old childhood food. This was above my mother's skill set. One reason I learned to cook, survival.
Franks and beans. 2 Feltmans can of Bushes Country Beans. Added some bacon. Dogs done on grill grates. Beans on side burner. Good stuff and simple.
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Made the wife and I a quick bowl of pasta carbonara. Eggs compliments of our own yard birds. Ended up being super rich, flavor was perfect.Attached FilesComment
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Beef chuck ribs rubbed with Hanks Beef on the pooper to celebrate a day off. Wasn't in a hurry, so I let them go uncovered all the way to 203°. Pooper was set to run 225 with maple pellets, and a smoke tube of hickory chips to get things started. Finished them wrapped for a two hour rest in the oven set at 160°. I had a sample for a bedtime snack around 0530, and then bagged and chilled the rest for supper tonight.Last edited by willxfmr; September 20, 2021, 09:55 PM.Comment
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Man, those look great! Who needs a wrap when those turn out so juicy looking without. Now, the only thing I need to know more about: A bedtime snack at 05:30. Graveyard shift? -
Dr. Pepper Yep, I'm one of the lucky ones that gets to go to work while all the bosses are home sleeping.
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The local grocery store had a manager's special for bone in chuck roast. I usually buy boneless chuck roast but for the price of the special I had to pick one up.
Dry brined overnight and rubbed with Big Bad Beef Rub.
5# roast in the pellet grill for 3 hours.
until it reached 160* and wrapped in foil with a little beef broth added
After 4 hours in foil ready to be pulled.
The final product. Pulled beef ready for sandwiches .
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Santa Carota Beef Tomahawk ribeye Dry brined in salt for 28 hours, then reverse seared on a Weber kettle with my slow and sear for a 2-zone setup. Finally seared over the flat side of a Grillgrates. With charred carrots.
Heres an Nytimes article about the Carrot finished beef if you are interested: https://www.nytimes.com/2021/05/17/d...rota-beef.htmlAttached FilesLast edited by Eric2662; September 21, 2021, 09:01 AM.Comment
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I had some dough sitting around and I wasn’t sure what to do with it, so I went with a focaccia style sourdough pizza for lunch.
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Last day of summer in the northern hemisphere! (I tear up every year saying this...)
Tomorrow we start a brand new Volume 23 - Fall 2021 topic!Comment
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Will my cooks look any better on this new fall version? -
Wow that's quite the contrast ofelles, and I think all your wildest dreams will come true in the new fall version Panhead John
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I do love me some Yard bird
McCormick Montreal chicken
In my PitBoss CH7 set at 275
half way through cook
Post cook.
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Well it had to happen. Right?
Chili cheese dogs. Seared off the doggie’s on the mini gasser. Then the obvious. Yum.Comment
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These are not traditional burnt ends. I take the fattiest part of the point, cut to size and fry in the beef fat. They get a little dry and crunchy on the corners. THEN, I take some commercial BBQ sauce and stir in the au jus to thin it out. Then I toss the chunks with the sauce in the fry pan until all is absorbed and sauce sets. The ends come out soft in the middle, with some crunchy bits on the bark edges that traditional soaking in bbq cannot produce.
Like I said, not classic burnt ends, but we really like the crunchy bits on the corners!
The pic is pre-sauced.
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Jumped on the smoked cream cheese bandwagon. It was okay, but did not blow me away.
However, Meathead's maple bacon might be the best thing to ever come off my smoker. Absolutely delicious.Attached FilesComment
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It’s been awhile so I figured I better sneak something in before the fall thread opens. Just a regular ‘ol butt that turned out as good as they always do but I used a SnS for the first time in my WSCG with some excellent results.
*Edit* I was going to start another post about how a standard SnS fits just fine in a WSCG but I see it’s already been done. It definitely required more open vent settings, the smoke flavor was great and I could tell the smoke ring was much more pronounced than every other chunk of meat I’ve ever cooked in Kamado mode on here. I’ll definitely be using this approach again.
5hr mark
10hr mark
Done
Last edited by Andrrr; September 21, 2021, 09:21 PM.Comment
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Pork tenderloin, the battle of two rubs... who wins?
Rested overnight in the fridge.
I sprinkled a bit more honey hog on, it didn't stick to the pork like most commercial rub dry bines I've done in the past..
I didn't expect the color on the honey hog when done, I was expecting a lighter red with a yellow tint.. I was wrong..
So which rub wins? Honestly they are so different and both good in their own way. I truly appreciated both equally. Normally I would have glazed with sauce but I wanted to compare the rubs. I don't know how strong the sweetness would have been on the honey hog nor how peppery the red would have been with sauce. In the past I have enjoyed the red on pork ribs with a light glaze of blues hog original.
As is, the honey hog had a pleasant honey smoke flavor. The HCC red was a bit heavy on the black pepper heat, so some may not like that, but I did eat more slices of those.Comment
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fzxdoc HCC was absolutely saltier but not oversalted. You would want to be careful to not use a high salt sauce with it though. I thought the black pepper heat was a bit much, though I kept wanting more bites of that. -
ItsAllGoneToTheDogs , I nearly ruined a babyback cook with Hard Core Carnivore's rub. So much salt we could barely eat it. I used what we didn't eat, which turned out to be a lot, in a pot of beans the next night, and threw out the HCC rub.
Kathryn
She hated to cook. We dined like princes and princesses on beenie weenies many a night and loved it.
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