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Stuck at the house with covid 11 months to the week since we had it last. Running through the wild game freezer...have enough to last all winter if need be lol. Couple of recent cooks. Bourbon turkey (too bad all I had was buffalo trace and expensive stuff, wild turkey wild turkey would be cool!), and a croque misure using American and parm instead of gruere and parm.
Beef and chicken stir fry. I cut up the chicken and beef and asked SWMBO if she would mind cutting the veggies. She said OK - what veggies should she cut? I said whatever she wanted. Wound up with green pepper, onion, mushrooms, celery, bok choy, and zucchini. That worked out well.
Yesterday's smoked beef ribs became tonight's barbecue Burbon Stroganoff-ish thingy. I pretty much made this up on the fly and it came out great. Just utterly decadent.
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 actually thought to snap a couple of pictures over the long weekend. I fired up the Weberon a cold Sunday to reverse sear some Berkshire pork chops and then yesterday I made a batch of smoked turkey chili from some turkey I smoked back around Thanksgiving.
Made a couple racks of ‘extra meaty’ loin back ribs last night. Took 6 hours at 245 for back ribs. These were cut at local grocery meat counter, so the one rack looks a little silly from sloppy knife work. Had a couple rubs to try on ribs. Hank’s won hands down. I’m gonna miss his rubs.
Huskee it's a shop bought maple syrup flavoured cured loin. I had never seen them before in a store. They appeared on the shelves just before Christmas and I picked 2 up at after season marked down price. My suspicion is they were cuts from excess back bacon from one of the factories. Looked yesterday for more but all sold out.
I get 99.9% of my questions answered by the pit members even though I mostly haven't personally ask any of them.
And then there are the answers to those questions, I had no idea I needed to ask but have an answer before I even knew I would be needing one.
Today I have no answer or recall having read anything that might have
Yesterday we had a three-time rescheduled birthday celebration for my son, who turned 27 on Dec 26, but came down with "sickness" along with his wife on the 28th. He had asked for my "Korean" wings, and I came up with a menu consisting of:
All in all it was really really good. I made rice at noon, put in the fridge to cool in some pans, and started cooking at 4pm, finished cooking at 6:30pm with the final batch of wings. The recipe for the wings involves a thin batter (water, flour, corn starch), and frying all wings twice. Tossed in a mixture of gochujang, sesame, ginger, toasted sesame oil, etc.
Took a while to get 10 pounds of wings done, since they started from almost frozen, and the oil in all 3 fryers had to recover a little between batches. Also decided my next cooktop will have higher BTU burners, as it was a struggle to reach 375 on a big dutch oven of oil on the stove top. It also took longer than usual to get the fried rice done as it was about 34F outside. Cooked the rice first on the Camp Chef flattop, and put into the oven at 170F to hold for dinner.
First - getting going on the rice...
Finishing up with everything combined on the flat top... Not sure I had added the soy sauce or much of it yet...
The mess I made in the kitchen....
Closeup of some dutch oven action...
One of many piles of wings, waiting 2 minutes before a toss in the sauce...
Saucy!
Dinner served using Panhead John 's finest china, glassware and flatware...
Last edited by jfmorris; January 18, 2022, 11:34 AM.
Haha Troutman I know! That’s what they called it over at ATK where I got the recipe. I actually got this one off a PBS episode of ATK, then got the spelling years later off their website.
Looks good! Glad you were finally able to have the birthday dinner for your son. I had same thing happen with my daughter. Was supposed to see her on her birthday (Jan. 1) and she got sick right after Christmas. Was only able to see her last night.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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"
Turkey soup ..... I froze the carcass of the thanksgiving turkey. Brought it out last week and made turkey soup with it. Onions, carrots, celery, garlic, bay leaves, turkey carcass, and water. Cooked for about 8 hours. Most of it is turkey stock and is in the freezer. But 8 cups I turned into turkey noodle soup :-)
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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"
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