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Here is my first ever pork shoulder for pulled pork. I used the Meathead Memphis Dust. Cooked it in my Weber kettle grill. It turned out so moist and delicious.
Last edited by schrecengost; April 25, 2022, 08:02 AM. -
Prime brisket burnt ends. I saved, and froze, the point from a recent cook, I used a cola reduction, with brown sugar, sweet store bought BBQ sauce, Worcestershire, and a drizzle of honey. 3 hours ~ 260 degrees on the WSM. Stubbs briquettes, no smoking wood. They turned out perfectly.Attached FilesComment
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After a long weekend of ribs, brisket and pulled pork I was ready for some chicken. I set up my SNS kettle with their insert. I dumped a full chimney of coals which were about 3/4 ashed over, into the SnS along with a few mesquite chunks. I’m finding their factory lid thermometer is pretty darn accurate, or at least accurate enough for shorter cooks. I attribute that to their placement of the lid thermometer which is just a few inches above grate level.
On several of my longer cooks in which I did use my ThermoWorks grate probes, I found the factory thermometer was within 5*-15* of the ThermoWorks for the duration of the cooks. Good enough for me doing an almost 2 hour half chicken.
I did a 4 hour dry brine using Lawry’s Seasoned Salt. Right before putting it on the grill I added some black pepper and a little white pepper. About 30 minutes before it was done I threw on a link of boudin. Since boudin usually contains a little rice, I considered that as a grain type side dish…
The other side was Mac and cheese from Patti Labelle. The chicken skin was a little too salty but still good and crispy nonetheless. I’ll have to cut back on the Lawry’s next time.
I ran the kettle at 350-375 for the 1 hour and 45 minute cook.
Last edited by Panhead John; April 25, 2022, 08:18 AM.Comment
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Chops and broccoli, rice & cheese. Maybe a dab of Tabasco habanero sauce.Attached FilesComment
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Peruvian chicken thighs with green sauce in the PBC
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I give you leftover smoked meatloaf sandwich: lightly buttered and toasted wheat bread, cooked the meatloaf a minute a side in cast iron to give it a crust, then topped with provolone cheese and served on a bed of baby arugula over Japanese mayo. Topped with Black Swan's Beso del Fuego BBQ sauce. Yum.
(The arugula goes really well with this. Nice light peppery flavor and crunch.)
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Finally, we had a pleasant spring weekend in MD. The weather broke to give 65-degree temps. Cooking fun on Saturday took advantage of my new Santa Maria accessory from Titan Outdoors. Jalapeños stuffed with cheese and more, an Aperol spritz, Alabama white sauce chicken, and pineapple pieces.
Not sure about the spritz. Maybe it could have used a bit of bourbon.
The chicken was served with Mexican rice and pinto beans.​​​​​​​
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Been beyond busy lately with work and volunteering. Finally was able to make something tonight for dinner. Much of the last couple weeks has been something super quick (not photo worthy) or grabbing on the go. Husband wanted chicken tonight so I decided to grab some thighs out of freezer and toss them in crock pot with teriyaki type sauce and serve over rice. Simple but kid and husband approved! Win!!
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Leftover Picanha and eggs on toast w a little horseradish for lunch.
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Well I don't brag on my children as much as I should, but boy was I a proud Pappa last night. My youngest, and only daughter who turns 18 next month, needed to do a final project for her cooking class and cooked her Dad a pre-birthday meal. We had cilantro lime chicken thighs, air fryer balsamic broccoli and some white rice. On the side was a classic Caprese salad and for dessert a mixed fruit bowl.
She originally wanted me to teach her how to grill the marinaded chicken but we had a hard rain last night and had to do it in the oven. Still came out really awesome. She even took the photos with her iPhone 12 (with a little Dad editing) !!
Yup, I'm puffing my chest out here beaming with pride. Of the four kids I've raised (other three grown men) she's the only one who can do more than boil water. Looks like the craft will be handed down to the female side of family !!!
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Got my hands on 1.8 kilos of moose tenderloin. Rubbed it with salt, 16 mesh black pepper and ground coffee beans. Holy cow! I need to buy more. This was ridiculously good. And tender. Did I say good already?
Took it to 50 deg C. Perfect.
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Some of that Click Akaushi Beef that was on sale. This was a Bavette, aka Flap. Marinated it as carne asada per Rick Bayless. Like juice, Worcester sauce, garlic, salt, pepper, oregano, olive oil. Marinate at lunch, cook at dinner.
I was debating giving in a reverse sear bake in the Grilla, and would do that with the other bavette, but this got some nice sear on it, and had plenty of time to get the tortillas ready. Wife decorated her with salsa, onions, and cheese… I kept it to cheese and hot sauce. Good dinner.Attached FilesComment
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Did something different tonight. From Pasquale Sciarappa. Love watching his feeds.
Shrimp Parmigiana. Enjoyed it. Think I held back on salt and pepper in flour and egg wash. Definitely needed more salt. Made 9, ate 5. When I finish the 4 remaining, thinking a little heat via a FlatIron selection. Oh, had a salad too with creamy ceasar.
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Smoked chicken meatballs. Smoked on the kettle to 160 and then braised for about 20 min in a quick tomato sauce with some Calabrian chiles. Served with spaghetti and some fresh mozzarella for good measure
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