Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
A few things I've cooked over the last couple weeks. The pork chops were last night. I wet brined them for 24 hours in a 6% salt solution. Then put on some MMD and cooked. Glazed with a mustard sauce at the end.
Mostaccioli using the recipe Troutman recently posted. It turned out very good, but due to some dog issues, I was a little busy when the timer went off. Things got a little more brown than I was shooting for, but not enough to ruin anything.
Last edited by willxfmr; March 24, 2022, 04:14 PM.
Another weekday cook. Chicken breasts pounded to make them evenly thin marinated with Chimi Churri Original Seasoning oil and vinegar. Sauteed greens and roasted beets.
Another wok twist. Did some shrimp scampiesh like. First did the peas, set aside, then garlic & scallions, all,in oil at this point, then shrimp, bringing it home with a shot of white wine & lemon juice. Instead of linguine, poured the shrimp onto some of my fave, wild rice.
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
Chorizo Clams
i got sucked into "broth" and added too much clam juice. But the bread did not go to waste. If only I had Richard Chrz bread…… but I digress
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Joey877
I put this recipe in the Fish/Seafood thread because the name starts with Clams 🤣 The recipe is from SE August 6, 2011. It has been removed from the site.
On the left is a store bought, commercially cured corned beef flat, on the right is bottom round roast that I cured. I smoked em both at the same time on my Weber kettle.
It is a robust, thick, and flavorful spaghetti sauce that doesn't require much work. I typically have done the meatballs on my PBC, but last night decided to do them on my Chimp. I wanted to see what a lower temperature (225 F vs 275-325 F) would do.
Wow. Yummy. While it took about an hour longer, the lower temperature really kept these meatballs moist. I also think that they cooked more evenly. (The PBC's fire, of course, is below the meat.) Also, I don't like a strong smoke flavor on ground meat, and I think the Chimp's lower smoke profile really helped here.
Here they are after rolling. One thing I really love about the Chimp is that a half-sheet pan fits in it perfectly!
As it was late and dark, I didn't get any photos of the meatballs on the Chimp.
Here they are in the sauce, getting happy. I cooked the meatballs on the Chimp to just a little under 165 F.
The plated dish. Yes, that is butter bread as, well, I totally forgot to cook the noodles. (it was late, after all!)
Pork ribs and Brisket. First time trying a brisket with only Salt, Pepper, and Lowery Seasoning. Turned out pretty good. Is it bad that Costco prime briskets for $4 a pound feels like I'm getting a deal?
My first Click Akaushi cook, some lovely chuck ribs. Turned out to be the best beef we've ever eaten. More details than you could possibly imagine right here. Dry brined overnight, rubbed with a concoction I've been iterating on, 250F/121C, took a little under 8 hours. Rested a couple more, plated right on time.
These look great! I have never heard of Akaushi beef, I don't get out much. Made me look and learn. And being the best beef you have ever eaten is really saying something!
Left over smoked pulled pork, I made probably one of the absolute best crusts in flavor that I could to match this meal. 100 percent hydration, when I pre baked it in a pan, it was really just a puddle of bubbles and gluten. Pre baked with mozzarella, topped with smoked pulled pork, green onion, and instead of pizza sauce I used some bbq sauce. I also brushed the prebake with lard from this pork shoulder.
I feel a serious run on a summer of bbq pizza, mostly topped, and bbq sandwiches on the breads I made for them. I will run it on my bread / pizza page to keep it documented. Some of my new steps to this pizza and flat bread, I’m not sure I know how to communicate it yet, as I’m still learning it myself, but more then willing to take any questions, with likely answer with more questions or thoughts back to you. But, this was one of my best eating experiences I have ever had with bbq.
I’m calling it " The Bonesy"
Last edited by Richard Chrz; March 25, 2022, 06:23 PM.
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