Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. 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, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Broke out Smokey Joe. Pork chop with M.H's Pork Rub. Sweet potato in M.W. for 5 minutes. Split, on Joe indirect cut side up about 20 minutes. Did a chunk o' cherry. Then direct cut side down for 5 minutes. Chop done direct. Had with freshly baked Baguette, done today. One of my go to. Has to be in the house.
Potato garnished with Butter and Agave.
Another Quick Note: I used the Pit Barrel Chimney with Smokey. Much easier to maneuver and a full chimney is just right for O'l Smokey.
Last edited by RichieB; February 21, 2022, 08:09 PM.
Fired up the Weber Kettle with a Slow 'n Sear for a pork tenderloin and seared on Grill Grates...seasoned with Heath Riles Garlic Butter and Peach Rub and glazed with a mix of Killer Hogs The BBQ Sauce and The Vinegar Sauce...came out really tasty...
Some friends brought us back a pound of crab meat from the coast so I made some rolls. One was a California roll and the other was yam, crispy air fried asparagus, cucumber, and cream cheese. Another friend gave us a bottle of their homemade sake which was actually good.
Dr. Pepper The crab was high-quality stuff for sure. I'm actually a crab convert as I did not like it as a kid. Now I need to figure out what to do with the rest of it. Or maybe my girlfriend will. She loves crab.
Troutman - I do know it's one of your favs! The plan was to smoke the shanks first, but rain threatened all day so I punted and just seared in the pan, then braised. Still darn tasty.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
It's a cold, snowy, and windy day in southern Minnesota. I made Jambalaya today. Looking for a recipe on the net and found one for the Instant Pot using a box of Zatarain's and our own vegetables and proteins. It probably wasn't as authentic as totally homemade but tasted spicy and good. Served with a corn bread muffin. An warm easy meal on a cold day.
We always have a box of Zatarains Jambalaya and a package of andouille on hand for a quick dinner if our day gets away from us. It’s a guilty pleasure.
Ok this picture is terrible because I messed up the cook timing and took this brisket out of the cambro this morning at 1AM. So the picture is the brisket out of the fridge this afternoon. But it is by far the best brisket I have cooked. Probably because it was prime instead of the choice i usually buy. Did it on the Chimp at 250 with Jealous Devil pellets, brined and rubbed with Worcestershire, coarse black pepper and Meat Church The Gospel rub. Mopped for the first 4 hours with Texas BBQ Juice. It started raining at the 14 hour mark so I finished it wrapped in the oven at 250. The bark didn't really set. 16 hours total to butter probe, around 200 deg. Put it in the cambro at 9:30PM, woke up in the recliner at 1AM and put it in the fridge, didn't even taste it. After all that it is very very good. Verging on excellent. I am shocked. I am sold on the extra cost of prime now.
Last edited by klflowers; February 22, 2022, 01:55 PM.
Looks good for coming out of the fridge Kevin. My best brisket was also prime recently, and it was my first prime brisket too. I recently took some of it out of the freezer for some brisket beans, after it thawed, I cut me a slice…man it was damn good after being frozen and eaten at room temperature! I’m with you on Prime only from here on out.
Posting a little late, I did this cook Sunday.
I followed kenrobin YouTube for the base recipe and method. I brined the chicken thighs overnight. In the morning I let them air dry in the fridge for a few hours. They got hit with various spices on both sides then smoked them for 1.5 hours on my LSG on my bottom grate with the smoker around the 325° range. I then finished them off in a tray covered in foil for 45 minutes. I put BBQ sauce on half of them for the last 45 minutes.
the final product was tender and juicy. The skin was a 8 out of 10. I like it a little more cooked, a minor detail
Looks good Mike! I think the nature of an offset will make it more challenging to get a crispy skin since the chicken will never be close to the heat source. I tend to go with my Summit Kamado for that effect but I have also enjoyed chicken off of my LSG knowing that the skin won't be as bite through. Thanks for trying the recipe and providing feedback.
First time trying and different method when wrapping. Used butcher paper and smoked lard in the wrap and came out great. Glazed with a modified version of huskee's shawsh
I made the Japanese milk bread rolls today. I always double the recipe and I doubled the recipe as usual. However, I normally make one loaf and use the remainder for rolls. Today I only made rolls. Half were for my wife's best friend's family, and half were for our son. My wife's friend's 3 YO granddaughter gave me the best compliment ever. She said that the roll "made my tummy happy".
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