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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.
Meatloaf night on the Weber Kettle, local beef mixed with ground Italian sausage, coated with Sopchoppy sauce n frenched onions…green bean casserole too!
Honestly, I think it’s one of those things that I was forced to eat as a child. Now I’m tainted. TRUTH: I would not eat pizza until about the 6th grade because I was forced to eat watered down Ragu pasta sauce. And even then, I scraped the sauce off. I begged for noodles and butter and cheese. No go.
Restaurant purchased meat balls in marinara (Cafe Lago in Seattle), on Como bread with bufalo mozzarella under the broiler, topped with Vienna hot giardiniera.
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
This dish reminded my of Rao’s Lemon Chicken that I make. Very similar flavor profile and very good! Enjoyed this and my son….usually tells me everything is good, but he said tonight was really good.
the chops were done in the hot tub at 135* for 90 minutes, then finished on the farmhouse skillet. Served with brown rice and green beans. This went straight to the Paprika app!
I just have to comment on the colors. The green of the asparagus reflected in the rim of the glazed plate, and even in the wooden table. What a composition! The glaze on the salmon, potatoes & plate. I’m certain it all tastes as good as it looks. Are you sure you’re not a professional food stylist, Attjack ?
Mrs. H frowns on chicken wings, "to fatty", but occasionally she will get a nice pack of drummies for us and I’ll cook them up like wings. Here are the ones I did the other evening. Weber Performer, Vortex and just S n P on the legs. I went back into the house to get a refreshment and when I came back I couldn’t believe the temp was only just above 225*. What happened!?! Well, I did have all vents wide open and it appears the Vortex took off! The needle had gone all the way around and was going for a second spin. Didn’t have to worry about crispy skin that night. It was a balmy 22* out, perfect night for grilling!
Last edited by HawkerXP; January 15, 2022, 01:26 PM.
Impressive on the needle wrapping. I’ve had it peg out before so who knows how hot it really got, but it has made me wonder if it ever caused permanent damage.
Simple beef teriyaki stir fry. Made it last night with this K-9 approved piece of flank steak. The veggies, sweet peppers, onion, carrot, and parsnips, were marinated in dash of sesame oil, soy and sherry before a quick stir fry, then blended with the beef before serving.
Kamado Joe Big Joe 2
Napoleon TravelQ 285X Pro
Weber Jumbo Joe/SNS
JoeTisserie
Thermoworks Smoke
Thermoworks 2K Thermocouple
Thermapen MK4
Thermapop
Thermoworks Dash
Too many gadgets, accessories, and tools
Favorite beer: Alaskan Amber
Winter Storm Izzy is headed straight for us, and if the weather folks are to be believed it'll dump several inches of snow on us, bring high winds, lots of ice, power outages, and usher in the very apocalypse itself
So I prepared for the end of days the best way I know how: I made a big ol' batch of chili
Those weathermen have gloom and doom down to a science, don’t they? Well if you do get hit with the cold, wind and snow you should probably throw something on the smoker and post pics. There are at least a few of us here that deal with those conditions for 3-4 months out of the year. You can do it!
I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
Such a bounty we have on hand right now from our CSA. I roasted a romanesco (math geek alert: romanescoes have a fractal growth habit) with turmeric and sumac. Paired that with wilted rainbow chard and spinach. Check out the yummy hog jowl bacon lardons!
theroc No real recipe. I just cut up the romanesco, coated it with EVOO and then shook turmeric and sumac on it until it looked right, tossing in a small bowl to coat. The it went on a silpat in a 375 oven. At minutes, the oil was smoking so I dropped the temp to 350. Total oven time was 20 minutes. I then lightly salted before serving Inspired by my daughter roasting cauliflower with turmeric for us in our anniversary dinner recently.
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