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"
Grilled some salmon (from Sitka Salmon Shares) on the SnS last night. Nothing fancy, just lit 1/2 chimney of charcoal and put it in the SnS. Dome therm said it was about 280F after 10 minutes, so I put the salmon on, brought internal up to 135F, then seared and flipped about 4 times. Pulled the salmon, quickly grilled some asparagus. Served with couscous.
The whole thing, beginning to end, took 1 hour from the time I lit the charcoal to putting plates on table.
Michael_in_TX it really was. I didn't work hard at it, at all. I enjoyed an old fashioned while I was cooking, didn't have to scramble to make everything come out right. It just .... happened.
Last night was the Steak Diane with a bison ribeye. Tonight is a thick Berkshire pork chop, skillet seared and I served it with compound butter on top and the leftover potatoes and Diane sauce from last night. Couldn't finish it :1 lb and 1 1/4" thick but oh so guud!
Busy day today. Lit the chimney for my WSM at 3:30am, a 14lb brisket and 9lb pork shoulder went on at 4:45am. Both dry brined with kosher salt for 36 hrs. Rubbed shoulder with Malcoms BBQ Rub and Meat Church Honey Hog BBQ Rub. Used Weber briquettes and some apple and pecan chunks. 9 hrs for the shoulder and 11 hours for the brisket and I bounced the temp between 275 and 250. Put each in a boat covered with foil for the last hour to try and save some juices.
Also smoked Mac and cheese on my 22 kettle using the smoked Mac and cheese recipe on the free side.
For desert, I made a smoked apple crisp on my 22 kettle using Malcoms recipe.
Well, I finally made a good brisket; juicy, good flavor, good bark. Didn’t have any pulled pork but the kids and my wife liked it. The Mac and cheese was delicious (a really good recipe), and the apple crisp was a good finisher.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
St Louis style ribs, with Meathead's Memphis dust after a 24 hr dry brine. Pecan chips for some smoke. I haven't done rib racks in awhile, but these were pretty tasty.
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 haven’t done a ham in a while, so I decided to do one tonight on the Weber kettle. Smoked a butt ham for about 3 hours with 3 hickory chunks. Rubbed it all over with Tony Chachere’s an hour or so before cooking. Turned out excellent! I also made some home made, fresh from scratch macaroni and cheese…..😂 Y’all know me better than that. It was actually frozen Mac n Cheese from my ex wife Patti Labelle. 👍 Great stuff!
Attached Files
Last edited by Panhead John; November 5, 2021, 08:13 PM.
My grocery store had a Double R Ranch ribeye "roast" on sale for $14/#. That’s a pretty good price for a high quality ribeye these days so I couldn’t resist. It was just a one bone roast so I viewed it more like a 2.5†ribeye. Reverse seared on the kettle with a chunk of pecan and B&B briquettes. Dry brined overnight with Meathead’s red meat rub.
Last edited by Red Man; November 5, 2021, 09:36 PM.
So I did an experiment tonight. Tacos, but with flank steak instead of skirt. The steak cooked up beautifully (I used the same marinade as I do for skirt)......and it was beefy......but I may have to give the slight edge to skirt. There is just something about how all those ridges and valleys in skirt soak of the marinade and crisp up when seared. Still, it was very, very close. I probably will buy on price.
Steak coming along nicely in 450-500 F cast iron, adding avocado oil as needed. Flipping every minute until 135 F. (3 minutes per side initially to get the crust going.)
That crust. I nailed that part!
While steak is resting.....toast up some of those divine HEB flour tortillas made fresh in store just hours ago! (Love my little butane gas burner for this!)
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