Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Trumped up an excuse to make 3 racks of baby backs and a lamb leg on the KBQ (neighbor’s going away "party"), some truffle mac ‘n cheese, and one neighbor brought some tasty homemade rolls. #carbUp
i had never done lamb, made a quick board sauce and it was pretty delicious.
Dang, cooks on this thread are blowing me away. With tax season (ugh!) here and work piling up to my chin, cooking has taken a back seat I'm afraid. That said the wife really loves the rainbow trout over at Costco so I offered to smoke some for our dinners over the last couple of nights. Cold smoked with pecan at about 215-220* and stuffed with an oyster breading, these babies did not disappoint.
Last edited by Troutman; April 10, 2022, 10:36 AM.
lostclusters You are theoretically correct, cold smoking is under 100*F which is why I mentioned 215*F. I'm not a big fan of actual cold smoking whole fish but to be most accurate it is hot smoking at a low temp. texastweeter I use a dry corn meal and bread crumb mix with mine. I obtain moisture from olive oil and wine in the stuffing mix.
I made a quinoa salad for lunch today with edamame, corn, red pepper, scallions, and cilantro. And a mustard vinaigrette. Will eat it with some beef and pork from recent cooks that I have in the freezer.
Pizza night last night. 75% hydration Sourdough crust proofed for 48 hours after shaping. I also tried out a new pizza cooking setup. Preheated cast iron pizza pan on a hover grill, one chimney of KBB for base heat and apple splits for main heat. I kept the side of the opposite the fire cracked about 1.5" with a piece of wood. It worked pretty well, a couple of temp/time issues notwithstanding .
First pie. Garlic EVOO, fresh mozzarella, Serrano-style ham, and basil. Either a bit too much top heat or a bit too much time. Tasty pie, though. I hadn't put the basil on yet in this picture.
Second pie. Sauce, whole milk mozzarella, Spanish style chorizo, Asiago. Not quite enough top heat on this one, so the bottom crust got tough before the top was done.
I think the chorizo might work better with a cooked sauce than with a fresh sauce, but it was still dang tasty.
mnavarre and all other pizzaolas in the Pit….do you use a different dough recipe when you bring your pizza cook to the grill? I ask because in American Pie, Reinhart has a different dough recipe. Granted he is going directly on the grates.
SheilaAnn If I was going to cook directly on the grate I'd go with more of a New York style dough I think. This higher hydration sourdough is way too soft to work directly on the grill, I think. Kenji has a video on grilled pizza where he uses a 65% hydration same-day dough.
Started cleaning up Fairchild Kitchen’s stainless and grills today. While one was getting a spa day, I figured one should have to work for it’s keep today. A rack of baby backs for a friend who just had surgery, plus some beans. Then St. Louis cut spares for my bride and I. Of course a slice of homemade sourdough. This is also a pork rub I’m going to start selling locally to friends.
Last edited by Richard Chrz; April 10, 2022, 05:25 PM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
BBQ Chicken Pizza. Kenji NY Style Crust aged 2 days in the Frig. Made with High Gluten Flour and Bakers Special Dry Milk. Used the BGE and 475* Pizza Stone. Baked about 6-7 Minutes. I've read that the BSD Milk promotes browning. It works.
I did a little outside stir fry tonight. I used chicken and veggies and seasoned with Italian vinaigrette instead of my usual Asian sauce. It turned out mighty fine if I do say so myself.
And I used the wok shovel that arrived Friday. I do like it better than the bamboo scraper I have been using.
Ribs tonight!
Was hankerin’ some ribs, so fired up the Weber Smokefire for some "Prairie Fresh" baby backs from Walmart. First time I’ve purchased them but had high hopes as a Pro BBQ guy in town uses them for his restaurant and for his competitions (Porky Butts). On one rack I used my regular homemade seasoning, the other Meatheads Pork rub for a comparison. I smoked ‘em low (220) for a little over an hour then pumped up the temp to 275 for another 3 hrs. When they had the color I wanted, I wrapped them in foil. Pumped up temp again to 300 for another 45 minutes and rested them for around the same time. Gotta say, they had awesome smoke flavor and Meatheads rub won this round. The " Prarie Fresh" brand impresses me and I’ll be buying more at a steal of a price. About $14 a rack. I had enough leftovers for some awesome rib sandwiches to come. Used my Old Country Spicy sauce again enhanced with red pepper flakes and apple cider vinegar to thin. The coleslaw was Aaron Franklin’s recipe, and to me it’s a hard pass next time. All in all, really happy with these sans the coleslaw.
Smoked a chuck roast from Click Akaushi today. Mind-numbingly detailed account right here. Came out melt-in-your-mouth tender, prodigiously juicy, just fabulous. Took all day, but absolutely worth it.
​ 
Comment