Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
There an issue with pictures being uploaded. I do it the same way everytime. Let's see what happens.
Got a cook in b4 the rain and thunder. Filet 5 oz. D.B. a few hours and pepper. Did in C.I. on gasser. First did bacon. Then meat in bacon fat. Grilled baked potato with butter and smoked paprika. Nice quality meat done to 135. Crumbled bacon on potato. All in all nice meal, paired with nice Zinfandel.
Had some friends over for a BBQ/pot luck today. I made a SRF brisket rubbed with MH beef rub in the LSG with KBB charcoal and oak chunks at 225°F for 14 hours pulled at 191°F. Rested 4 hours wrapped in butcher paper. With Texas BBQ Juice and assorted sauces on the side. With fire roasted Hatch Chile dip to get things started but no pics.....no maybe I didn't make it!
Before I could get a good cooked picture they had eaten half of it
A pot of RG Domingo Rojo beans a cooked all day on Saturday and reheated Today
Homemade Mac & Cheese.
All 12 of us are fat and happy and napping now!
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
Started a hot sauce fermentation, habanero, bell pepper onion, and garlic in a 2.5% brine. Should be ready in a few weeks (and, yes, I put the wrong date on).
Then made Tacos Gobernador de Camaron on GriddleBot.
I used spot prawns for these, but I think I prefer 'em with white shrimp from the Sea of Cortez. Still damn good, though.
mnavarre while your cooks are always outstanding…. When I read spot prawns, I was thinking, "why?" Imho, spot prawns should be as unadorned as possible. Then again, I have been to the promised land of spot prawns and am desperately. spoiled.
That said, I want spot prawns tacos! They look amazing!
SheilaAnn I used 'em because I'd taken 'em out of the freezer to make room for the spot prawns I just got from Sitka, and I had all the stuff to make these. Prawns just don't taste "shrimpy" enough and are too sweet. Mexican white shrimp or Argentinian red shrimp work better
OTOH, spot prawns, avocado crema, shredded cabbage, Salsa Macha, and queso fresco on fresh corn tortillas sound AMAZING
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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Kurobuta pork loin from Snake River Farms. Homemade stuffing. Salad. Smoked it at 275F for 90 minutes, then a bit of a sear to crisp up the mustard sauce.
Thai Basil Beef, or Pad Gra Prow, is an easy, delicious dish of stir-fried beef and thai basil. Thai Basil Beef over white rice is a perfect 15-minute meal.
Porter Road chuck roast. Dry-brined, then cooked soy's vide for 30 hours at 131F. Seared in CI skillet. Beautiful medium rare and tender. Served with a mushroom sauce, sauteed beet greens from the garden, and creamy potatoes.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Finally got around to using my Vortex for wings and it definitely did not disappoint. This thing is a wing machine. The wings were cooked perfectly in just under 30 minutes and the skin was incredibly crispy with no air drying or baking soda. Just tossed them with a glug of EVOO and sprinkled with some Tajin. Used a hunk of mesquite for some smoke flavour. Even Ann said I am no longer allowed to make wings any other way and was quite disappointed that I hadn't cooked more of them.
The delicious reverse seared PICANHA!!
Seasoned with kosher salt overnight then dusted with "Not Just For Beef" Rub. Cooked at 250° indirect then seared off at the end! ABSOLUTELY DELICIOUS!!!
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
Another Stir Fry last night. Flank Steak and Vegetables this time. I need to continue to practice so I'm ready for the Garden Vegetables in a couple months. I should work on Fried Rice too. I like to Wok on the BGE.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Thanks guys. SheilaAnn I only cooked one boule from the biga and put the rest in the fridge for pizza the following day. Turned out to be the best pizza I've ever eaten in my life.
Mac & Cheese is never served as a side these parts, always been a main dish and very popular one.
Made a loaded one tonight. Homemade bacon bits, mushrooms, green olives and green pepper, some chopped onion and sliced tomato.
Wanted to smoke it in the kettle but had to back out of that part. 5 nights in a row of smoked food was all I was allowed.
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