Oyster stew- The secret ingredient is an extra pint of oysters!
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Oyster stew- The secret ingredient is an extra pint of oysters!
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Troutman and holehogg Panhead John -Thanks fellows! This is my wife's favorite soup and a treat for us. I break tradition and cook it with some greens. I tell everybody it's seaweed but its not 😂
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2.8 pound Tomahawk Ribeye purchased at the Beef Palace in Huntington Beach. Kosher salt brine, olive oil and Meathead's beef rub. 225F for 70 minutes at 225 pit on a Yoder YS480 pellet smoker until we hit 115F. 90 second gas grill sear per side. Spread straight butter on top. The wife says I need to make this again instead of going out to a nice restaurantAttached FilesComment
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I did Chili Colorado last night. My preference is for traditional Texas chili, but I really, really like this. It is very similar, except Chili Colorado isn't trying to be spicy, but still have lots of flavor from the dried chiles used (I used a combination of dried hatch, ancho, and pasilla).
I also fully intended to smoke the chuck roast on my PBC, but the day got away from me and I ended up smoking it on my Chimp. This was an interesting experiment. As expected, the bark development was far less, less smoke ring, and less smoke flavor overall. Also interesting was that the surface of the chuck roast was far drier than when I do it in the PBC, which makes sense given the convection nature of a pellet grill. It was good for me to get a better handle on what I am "giving up" from the convenience of the pellet grill -- which, to be clear, I would much rather use than my oven!
Chuck roast after about an hour. I let it smoke for two hours at 225 F. Seasoned with just salt and pepper. Got to an internal temp of about 110 F. I let it cool for a bit, then cubed up for the chili.
Everyone in the pot! Beef, chiles, cumin, Mexican oregano, San Marzano tomatoes, onion, garlic, and beef broth. Simmer for 2.5 hours. (Meat got gorgeously tender at 2.5 hours.)
Cornbread out of a mix. A "Texas-style" brand that I had never used before. It was curiously more white than yellow. Very, very fluffy, though, almost like a cake. And, no, I have no idea why I didn't think to use cast iron here. (One benefit of a pellet grill is the instant-on time. I hadn't originally intended to use it to cook the cornbread, but then I thought, why not?
Everything all plated up and garnished. So, good.
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Trying a new recipe. Any guesses?
Hint: Several Pit members probably got the recipe in their inbox the other day. Not pictured is baking powder and baking soda.
Answer Below
OK, so this is a recipe that ThermoWorks sent out: Smoked Pork Belly Corn Fritters. Please don't tell my cardiologist...
https://blog.thermoworks.com/pork/sm...elly-fritters/
The pork belly tastes great by itself but battering and deep frying took it to another level. I added some Hatch chilies to the batter. Smoked on the SnS Kamado.
Last edited by 58limited; February 20, 2022, 04:39 PM.Comment
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texastweeter Red Man it is good! Pork Fat Rules, and frying it is even better!Last edited by 58limited; February 20, 2022, 04:40 PM. -
I’ll keep your secret. Unique and looks fantastic.
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Nashville hot chickenAttached FilesComment
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Today I made chick thighs following kenrobin YouTube video, and pulled Canada goose breast. I smoked them for a few hours then wrapped with just a little ACV & apple juice to braise. I got worried because they were tough at 200°, but finally tender another hour or more. Probed @ 210° ish More on the chicken later
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Here’s what for dinner and lunch for the rest of the week. Asparagus, tomatoes caprese, boudin, chicken, burgers and a tomahawk. A complex cook due to different cooking styles, temperatures and timing but nothing the Hasty Bake cannot handle. Gotta love the versatility of Hasty Bake.Attached FilesComment
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I tossed a small chuck roast on the Recteq early this morning. Only 2.75 pounds. Dry brined it overnight with Meatheads red meat rub. Smoked it for four hours at 240 to an IT of 155. Then pulled it to a pan with beef broth and covered tightly with foil. Into the kitchen oven at 300 to an IT of 205. Then I just turned the oven off and let it rest. Great smokey flavor and smoke ring and the rub was perfect.But it wasn’t as tender as I hoped. A little chewy in fact. I guess it needed more braising time? It was my first smoked whole chuckie and I learned a few things I guess.
Anyway I only have a photo from when I put it on the cooker. I got a bit flustered at service and forgot to take more pics. Sorry.Comment
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I won’t pull beef till it probes the way I want it to. You hear the "room temperature butter" comparison a lot. Point being 205 may not have been enough for this particular hunk of meat. How long was the rest?
I know it’s more $ per pound but I really like smoking chucks. More uniform shape and it’s not a huge investment, at least relative to a whole packer. Nice work and here’s to improving on the next one!
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KC style ribs and smoked green beans with wild hog ham.Attached FilesComment
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Oh I also move to a wire rack over sheet pan at the 300° stage and move to top of cabinet as the heat pools there, think a smoke broiler, the pan protects the bottom from burning since heat comes from below. -
Perfect little bone handles stickin out of those ribs... very nice! And those green beans - I'd love those! -
Boy oh boy, those are some great looking green beans (and the ribs look mighty good as well).
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When the rascals ask for chik fil a on a Sunday......Comment
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This was an experiment, but it turned out phenomenal! I give you Smoked Texas Gulf Shrimp!
I took some Texas Gulf Shrimp, arranged them in a dish, seasoned them with Old Bay, and poured an entire stick of melted salted butter mixed with three minced garlic cloves over them. I then laid on two rosemary stalks and splashed some lemon juice in. Into the Chimp it went for 20 minutes at 275 F. (Looking for a shrimp temp of about 125 F.)
Incredibly good. The shrimp were done perfectly. The garlic-butter-lemon, kissed with rosemary and a hint of wood smoke was divine. Served with steamed broccoli with some extra sauce spooned on top.
Here's everything in the bath.
Ready to come off the Chimp. This dish is ready in less time that it takes for me to get my charcoal smokers up and running!
Plated.
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Yesterday afternoon I spent at least 30 minutes just separating it and then cleaning all the silver skin and extra fat from this baby wondering if it was really going to be worth it. It was.Attached FilesComment
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Food looks good.
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