My most recent smoking cooks, homemade bacon and Ethan Chlebowski's family Kielbasa recipe. I can't say enough about how awesome that sausage recipe is. The seasoning formula is perfection, I highly recommend it.
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Smoked and braised some short ribs and oxtail on the kamado. Turned out great
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Ribs from Porter Road. Shiners and thin wee Berkshire ribs at that. Rubbed with Meat Church Honey BBQ, and one rack glazed with Black Swan Beso Del Fuego.
this was a good salvation of a highly frustrating situation. The down temperature button on my Grilla stopped working, so in addition to being very thin to start with, couldn’t dial the temp below 350*. 2 hour cook or so. I opened the lid fully every 20-30 minutes to drop the temp to 225-250, but the Grilla recovers temp pretty well, so not ideal.
Facebook messengered with Grilla, have a replacement part in the mail today, along with a video detailing removal and installation. No charge to me. They are really good about support, even on a Sunday afternoon.
Wife made a cheesy rice. Call it Hoosier Risotto. Also some haricots verts. For such a beat ass cook, tasty and enjoyable dinner.Attached FilesComment
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Old Glory If I'd know these were berkshire/kurobuta, I would not have bought them. They are always very small ribs and seem to almost always be cut to shineys.
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Gonna try to make tamales soon, and I needed to make some tallow. Wife cuts off any hint of fat, so while I prefer picanha grilled, smoking it the whole way without the fat cap served a dual purpose.
Smoked up some black beans from rancho gordo with garlic, onion, and green chiles after boiling and simmering them a few hours, then the picanha went on for almost a 3 hour ride.
Last edited by ItsAllGoneToTheDogs; May 2, 2022, 05:19 PM.Comment
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Richard Chrz thanks but I think a magazine woulda thrown some vegetables on there
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Built a wood fire in my little smokey, mushroom, cheese, onions, mustard, Mayo.
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RichieB no lid, and since it is such a small grill, with no real cool zone, It’s best to catch them on their way to a good hot bed of embers. Or bank the fire and keep a cool zone, where you could put a lid on them then to finish.Last edited by Richard Chrz; May 3, 2022, 07:49 AM. -
gboss they are likely tighter then they look. This was actually pressed into a deli pint container, but, I loosened all the grind up first, and then packed it into the pint container to help pack and shape it. I would say this way has some struggles, but I’m always trying to find new ways to build a patty.
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Reverse seared some marinated steak tips..
grilled zucchini w/ everything but the bagel seasoning.
Baked taters of course
Green leaf lettuce w/ garlic & oil.
Tomato / mozzarella salad
Spring/summer always means more veggies at our house 🤷â€â™‚ï¸Attached FilesLast edited by Finster; May 2, 2022, 07:09 PM.Comment
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The 2nd part of the PBJ cook, spoon roast done with Hickory and M.H's Beef Rub. Done quicker than expected. Temp about 230-235. Done in 2 hours. Expected 3 to 3.5. Wrapped in butcher paper and in cooler. Also did sweet potato on smoker. All in all, tender and nice bark and taste, might have over done the smoke. But enjoyed and no plated pictures from yesterday. I did a sandwich tonight on on my baked kaiser roll with Au Jus Gravy for dipping. Poured a bit on the sandwich and added a bit of F.I. heat via Dark and Smokey. Paired with a dry riesling. Helped cut through the heat. Added some onion rings.
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Chops, greens with hocks, rice.Attached FilesComment
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We are Loving Meathead's Poultry Rub. Roasted Turkey, mashed, and sauteed green beans.
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I give you smoked (slightly) Alaskan lemon-pepper sockeye salmon with black beans and cherry tomatoes.
This is my first time doing sockeye salmon and I really like it. Significant salmon flavor, deeper color, and yet more delicate. And, now that I've essentially gotten my Chimp's wireless issues sorted out, a very easy and pleasant outdoor cook.
350 F for 15 minutes and it is perfect.
All plated up!
I'm so glad I've got my Chimp working well again, else I might just have elected for a burger and fries. So I am glad I made the healthier choice. Now, if you'll excuse me, I'm going to go eat a whole cheesecake to celebrate how well this went!
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While at Costco the other day I came across a frozen pizza I thought would be pretty good, at least by the picture and description on the box. I’ve never lived in Chicago, New York or any other well known Meccas for great pizza, so I don’t really have much to compare it to. I have sampled some of Houston’s better pizza joints a few times, so I have an idea of how a good pizza should taste. I AM pretty well versed on frozen pizza though, having sampled more than my share.
I just finished eating half of one of these Detroit Style Deep Dish pizzas from The Motor City Pizza Co. [there were 2 pizzas in the box] I was definitely impressed! And I’m not a huge fan of most deep dish pizzas. It was the Ultimate Meat version with mozzarella cheese, pepperoni, Italian sausage and bacon. The only thing I added was some sliced red onion and some salami slices. The crust, cheese and toppings were all flavorful and well balanced. I thought it was probably the best frozen pizza I’ve had, or at least that I remember. Next time you’re in Costco, check it out. Highly recommended!
Last edited by Panhead John; May 2, 2022, 08:20 PM.Comment
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Some noodles, some pork, some veggies, some fungus, and some sauce.
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willxfmr I loosely used this recipe this time.
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6 lb Pork butt - dry brined 3 tsp kosher salt for 18 hours - meathead memphis dust rub - 12 hours on the offset - apple tree wood - water pan - no spritz, no wrap - 225 F to start, then 250, then 275. Pulled at 203. It was like jelly, I was lucky just to get it off the rack and in the pan. Great bark - ridiculously moist. Best pork butt I ever done.Attached FilesComment
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To echo previous sentiments this past week…. Sometimes ya just gotta have good ole BBQ chicken. single bone thighs (small ones!) dry brined with the Oakridge BBQ Gold Pork-Poultry Rub. MH BBQ Sauce. Tater Salad.
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