Recently tried out a mail order box of meat from Porter Road. Lots of good stuff in it, tonight I did the inaugural cook out of it with the pair of sirloin filets that was included. Made some cauliflower to go with them
Really delicious. Intended to take more pictures but once I took that first bite all thoughts about photography flew out the window
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
​I disassembled the Creekstone rib primal today and turned it into some delightful ribeye steaks about 1.5“ thick and 16-18 oz each. Because my wife is not as much of a smoke fan as I, I decided to do hers in the hot tub time machine and mine as a reverse sear. Salt and pepper on both, with hers soaking for 2 hrs at 125 and mine on the cool side of the grill for about 45min. Mine was smoky and awesome (apple pellets in smoke pouch, thanks @CandySueQ!), and hers was cooked just the way she likes.
Finished with some crispy potatoes roasted with garlic and rosemary in the rendered beef tallow, and a really great salad. The bright yellow salad topper is salt cured egg yolks (yeah, I didn't know it was a thing either, until Lisa made them!)
😁😁 I was waiting for you to comment on the eggs! Carbonera.... Dang, I hadn't thought of that but it's genius! Adding that to the list of things to try. 👍ðŸ»
Last edited by Caffeine88; February 6, 2022, 08:30 AM.
Porter Road picanha grilled over a live oak fire on the Buckaroo. We usually grill them whole but I decided to slice and skewer them tonight. Pretty happy with the results.
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
The wife requested Pad Thai for her birthday dinner. That and chocolate cake. Enjoyed this - tried a different brand of rice sticks and they held up well.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
As threatened, my Chuckie. Short version: dry brined with MH rub night before. 11:15am hit KJ Jr with charcoal and white oak. 4:30pm, pulled and wrapped and back on the grill. 6:45 201*F pulled and held until 207*F. Plated.
plated picture looks like the chuck is super dry. It was not! Moist and tender. Not shreddy, but respectable slices. Just how we like it. A schmear of MH bbq sauce to finish. Smoked sweet tater and Napa cabbage slaw with shallots and bleu cheese.
Last edited by SheilaAnn; February 6, 2022, 12:22 AM.
We'uns had a rooster, lived in th house, when I was jus a boy chile.
He didn't seem to know he was a rooster, thought he was jus another of us 11 chilluns...
Rupert, was his name...
My son has 11 chickens (layers) he's trying to find a new home for. He decided keeping them in his basement wasn't any fun anymore. The roosters all became dinner when they started to crow.
My friends' kids are in 4H. Here are a couple of lamb racks o wibs that I received from them. Total weight was just over a pound. Used the rub from the free side. Weber with SnS. It was cool out (28 F) so I had no problem holding around 225*. Total cook time was just over 2.5 hours. Held in a warm oven until everything else was ready. Came out nice and moist. The ribs were an appetizer, the main protein was lamb chops.
Last edited by HawkerXP; February 6, 2022, 08:05 AM.
Small chub of bologna. Kamado Joe classic at 230 degrees for 2 hours. Used Central BBQ (Memphis, TN) rib rub. Took off at meat temp of 145, then slices quick fried in a pan.
Nice. I like to slice mine first. About 1/2†thick or so. That way you get rub and smoke on the whole surface. No second step of pan frying needed too.
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