Tried my hand at my first "pigsket" today, and it turned out so well! Had the flavor and consistency of perfectly done pork ribs, where you have to tug them off the bone and end up with juice running down your wrists. Key takeaway from this first experiment is to start checking for tenderness earlier than you might think (in the 170s F) and pull it out when it hits the right tenderness, at whatever T above that. Detailed thread on this cook here.
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I was in the mood for chicken wings tonight and just had to try some of the new BBQ Sauce I got from my Secret Santa, Jfrosty27 The first sauce I wanted to try was the "Sweetest Jerk". I’ve never made Jamaican jerk wings before and was ready to try it out. I cooked 6 wings on my SNS Kettle with the vortex. I did 3 wings with my favorite chicken rub, Big Mo’s, and 3 with the Sweetest Jerk sauce, just for a little variety. Had a chunk of hickory over the vortex for some smoke.
These were some good size wings and I wound up cooking em for about 40 minutes or so. They came out just right, tender, juicy, great crust and a lot of flavor. I wasn’t sure how I’d like the Jerk Sauce because when I tasted it out of the bottle, it was just….OK. Now….we all know not to judge any BBQ Sauce or rubs straight outta the bottle. The final verdict is after cooking. Well, I was not disappointed! The wings with the jerk sauce were awesome, lots of flavor and a good spicy heat to them. I don’t expect that bottle to last much longer. Thanks Jim!
My side was the best store bought Mac and Cheese on the market…Patty Labelle’s. I know, you’re sick of hearing me plug my ex wife’s stuff 🙄 I added a little fried bacon to put it over the top…and it did. Ok, I’m done.
WINGS ON LEFT ARE WITH THE JERK SAUCE
Last edited by Panhead John; December 23, 2021, 06:53 AM.Comment
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Cooked up some bacon fried rice on the flat top and made sweet and sour chicken. I cheated with the chicken and used breaded chicken breast bites from frozen section.
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Just finished up my homemade fermented mustard; brown and yellow mustard seeds, jalapenos, garlic, yellow bell pepper, and pineapple all in a 3.5% brine for a month. Into the food processor with about 1 cup of white wine vinegar, 1 cup of apple cider vinegar, and 1/2 cup of the reserved brine. Very tangy, a small bit of heat on the tongue, and a ton of heat up the in sinus cavity. I'm a big mustard fan and this is really good, plus, full of probiotics so really good for the old gut biome.
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Not too many mustard makers out there. I make some occasionally, but have never fermented it. I couple of times I Have given mustard as gifts.
I have never been able to make a non-spicy mustard. Supposedly cooking it, or adding certain things for balance will tone it down, but I have succeeded. Spicy isn't a bad thing, but not consistent with Dijon nor course french country mustard. It has been a while, thanks for some inspiration...
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Steak and salad leftovers became brunch with the help of some leftover onions and cholula.
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Getting ready for Christmas Eve festivities. Like many, we do a two day event with Christmas Eve being a New Mexican food spread. My parent’s have made up flautas and chimichangas and I’ll bring Carne Adovada (blended dried red chile pods, pork and garlic) along with Posole.
Carne Adovada - one of my favorite dishes, especially when I make Huevos Rancheros and a few sunny side up eggs.
and Posole (hominy and ladles of the above Carne Adovada)
STEbbq - some of the items you received, you can do both of these dishes, just need pork butt
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This looks amazing! I was going to make carnitas this evening, but not anymore. Do you have a specific recipe or is this something to just grab from the interwebs? -
CaptainMike
Check your messages. Happy to post for anyone else, let me know and will post later when I have something other than my phone.
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Reserved a few lbs of brisket flat from my smoke this past weekend. Today a couple lbs of it ended up in "chili stew"…that’s what I call the stuff my wife likes that has tomatoes and beans in it.
Also by her request (Xmas…‘Tis the season!) I used Carrol Shelby’s chili seasoning.
Just what the Dr ordered for this cold, rainy winter day!
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S'mores muffins and bacon and cheddar scones. Heading to a couple different gatherings.
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Bacon cheddar scones - hmmmm I didn't know you could do that... sounds good! -
I agree with treesmacker Those savory scones look delicious! Nice job.
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Chocolate peppermint cheesecakeAttached FilesComment
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That looks amazing. We are big cheesecake fans in our house. Have a recipe to share? -
Sure. Here you go Santamarina https://handletheheat.com/wprm_print/32588
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First smash burgers on the new griddle. Gotta admit, I’m pretty friggin’ excited.
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Had not grilled in a while, hoping to change that a bit come January. My wife bought a few rib eyes though, so I gladly obliged.
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That's what I'm going for, for Xmas day. There should be 8 of us plus two grandkids, if Omicron doesn't interfere. I sliced them today, about 2" thick. Salted and in the fridge for two days on a rack. I hope they look as good as yours! -
Dr. Pepper I wonder with 8, if SV/Flame sear is an option? Either way I know you’ll nail it! Using your Santa Maria?Last edited by Richard Chrz; December 24, 2021, 04:25 PM.
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Rum Cake and Cherry Cobbler! #twbarbecue #grillagrills #grillagrillssilverbac #bearmountainbbq
Rum cake on for about 45 min at 350° and the cobbler at 350°for a little over an hour.
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Not much time for smoking this week so just quick grilled chicken breasts with grilled cauliflower.
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A wonderful evening spent with my better half. Kids were out at the movies so I made up a dinner to celebrate our initial fire in the outdoor fireplace, something that I’ve been trying to have built for a few years now.
One of my 45 day dry aged ribeyes that I SV at 129 and finished in the CI skillet, served with seasoned broccoli and a baked potato. For dessert, a rustic blackberry galette. We also had a nice bottle of 2017 Silver Oak that my wife was given as a gift and then a night cap or two of Woodford out by the fire. A great evening to remember!
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Dr. Pepper - that was one of the first things I asked the builder! holehogg thank you, and yes, I do sleep here and there when time allows.
Spinaker - ha! Let’s do it! Cookouts, fires and good peeps - you can beat it!
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