Made smashburgers tonight. I had ground up brisket trim from the double brisket cook the other weekend and had portioned out and frozen it as 2oz balls. Used the Kenji guide to smashburgers.
Onion roll, griddled. Mostly caramelized onions (lost patience at 45m, needed a little bit more), Cooper Sharp American Cheese. Homemade bacon.
Sweet potato oven fries and steamed broccoli.
Troutman I subscribe to the Mitch Hedberg school of nutrition:
""That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, 'It's cool, he's with me.'"
aka a balanced diet Protein, starch, veg. (okay, and a lot of other crap on the burger)😂
My wife accidentally bought a jug of low sodium V8 juice - that stuff is nasty, unlike the full sodium version. So, I looked up what to do with it and found minestrone soup. Gave it a try... not the best minestrone I've ever had, but edible...
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
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I tried out my new Onlyfire rotisserie setup yesterday. Thanks to everyone who responded to my first time rotisserie post https://pitmaster.amazingribs.com/fo...setup-question your input was a big help. The cook was a big success. I injected a pasture raised chicken I got from Crowd Cow with Butcher's Blend Bird Booster, then seasoned it with Meathead's Poultry rub. Sorry I don't have any prep photos, I got a late start on the cook. Have a great day everyone!
Good looking bird. How’d you wind up doing your charcoal setup? I saw your post but I didn’t have much to add to what the others said.
Just read your post and saw you went with the baskets. I was wondering, only 45 minutes on the cook? When I’ve done a whole chicken before it usually takes me a good 1 1/2 hours or so. Did it come out ok?
Last edited by Panhead John; December 6, 2021, 12:56 PM.
Panhead John -No. I have intended, but each time at least one is too long and touches the diffuser. If it was a bit lower it would be fine. I prefer a full slab so I haven't cut any in half. Though the bottoms look over charred, they are not. They are still edible and delicious. I have observed once, that if a rack is hanging directly below the smokestack, the bottom of those ribs has burned. There is something special about hanging them right over the fire. My wife said, "best ever"!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sous vide and seared NY strip…for the kids. I got one piece.
Sous vide for 2 hours at 133, ice bath then into cast iron on the gasser with a mix of avocado oil, butter, and fresh rosemary. Finished with some hoity toity french finishing salt crowd cow keeps sending me for free, lol.
Last edited by grantgallagher; December 6, 2021, 06:06 PM.
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
I've had mixed results with pork chops and pork loin in general. Usually, and this will be a surprise to no one, they come out annoyingly dry. So I decided to give it another go, this time marinating/brining the chops.
I intended to just do a day, but I ended up doing two days. This concerned me a bit. I let some ribs dry brine too long and there was a hint of "hammyness" to them. Maybe it was the thickness of these chops, but the two-day brine had no ill-effects (and I wonder if it even improved on their juiciness).
My marinade/brine is from Chili Pepper Madness and comprises oil, soy sauce, garlic, brown sugar, Worcestershire sauce, hot sauce, spicy brown mustard, apple cider vinegar, red pepper flakes, and black pepper. (Link here: https://www.chilipeppermadness.com/r...chop-marinade/)
I really wanted to grill these, but the weather was iffy, so I decided to sear them in a 450 F - 500 F cast iron skillet for 90 seconds a side then finish them in a 400 F oven until they hit 143 F.
They turned out really good! Easily the best pork chops I have made in my life! The marinade isn't spicy, but lends a subtle complexity. The pork chops were surprisingly juicy, if just a tad dry. My smoke thermometer showed they got to 150 F as they were resting. I will pull them immediately at 140 F next time. (And I will grill them next time....some wood smoke would just add another layer to all of this!)
Here we are after the first flip.
All ready to go in the oven. (You can see the Smoke probe in the lower right.)
Yum. (I grew up having mac and cheese with pork chops, so this just seemed right.)
And also, even with meat prices being crazy, these were cheap: $4/lb....so about $2.50 a chop! I'll take it.
In late Oct, mistakenly thinking my sister's traditional Hanukah dinner was Nov 4 (it was Dec 4), I started the QVQ by trimming my Costco Prime packer, salting it, and smoking it on our KBQ at 250 until it hit 145 F. Then I separated point & flat, cut flat in half (in order to fit into my 11" Food Saver bags), and SV at 150 for 24 hrs.
Cold shock, then into the freezer for a month. A week ago I put them in the fridge, and on Sat AM I removed the purge and the gelatinous coating from the three pieces for gravy. Put the meat back into the KBQ at 190-200 per Ernest recommendation, until IT reached 142-145-ish (3 hrs.) Wrapped in brown paper, put in Cambro.
Served that evening. Everyone liked it, but I was not happy.
1. The texture of the flat, as you can see on the photo, was almost homogenous. Not sure if that was from the SV, from freezing after, or what.
2. Very poor bark
The point was initially the favorite, but as it cooled, the fat marbling turned off lots of my audience (8 adults, 5 grandkids.) That could be remedied by keeping it warm, or a gentle steaming.
The gravy was delicious. After boiling the purge/gelatin, I poured it through a metal strainer. Made a roux with butter/flour. Added one box of store bought beef stock (meh). I captured about ½ cup of fond from the aluminum lined tray with water that was under the brisket, and that was added to the gravy at the end.
My gentile brother-in-law fries the latkes on an old stove top in their garage, so as to avoid the entire house and all guests smelling of oil and onions.
And, we are in the both apple sauce and sour cream camp. Sorry, but why can't we all just get along.
Conclusion:If I had smoked at 250 for the final Q, the bark would have been better. But, while it was all tender, I didn't like the texture of the flat. Next time I'm returning to KBQ the whole cook. Of course, y'all likely have opinions, so let 'em rip!
FIRST Q
THE SV IN THE MIDDLE
FINAL Q
POINT
FLAT
Last edited by Dr. Pepper; December 6, 2021, 07:36 PM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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"
It’s bachelor guy night, wife is out with friends having a holiday happy 4 hours … so I cooked a 2†think CAB NY Strip from the butcher (which is sourced from Painted Hills) and some saffron risotto. No veggies since it was bachelor night :-)
Cooked in cast iron …. Got the cast iron to 450F, then seared first. I did a minute, flipped, minute, repeated. Pulled the steak, added a stick of butter to the pan, turned it down to medium low setting (mine goes 1-10, so a 3) …. After the pan cooled down and the butter was melted, I put the steak back in, basted with butter, cooked 3 minutes per side, turning and basting, until I hit 128F internal. Pulled and rested for 5 minutes, then served to me. With a decent bottle of Bordeaux
Dr. Pepper I LMAO at that ….. I think my burner called Ultraheat goes to 12, but only says 10 to try and not give all the other burners an inferiority complex
🤣
Protein, starch, veg. (okay, and a lot of other crap on the burger)😂
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