Working out the kinks on my new Memphis Grill with these grilled chicken thighs w/ candied bacon rub from Spiceology. Not satisfied with the skin texture, but the taste was on point.
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Pork butts on the weber with the slow n sear. Tried a longer dry brine, 7 days, with no ill effect. These just fell apart. 🔥ðŸ¿🔥ðŸ¿🔥ðŸ¿🔥ðŸ¿Attached FilesComment
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no, did not cook this, tow many commercials during baseball
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I’ve kind of gotten tired of eating my same old usual cooks and wanted to try something different. Blackened Catfish Tacos….As much as I love tacos, I’ve never made fish tacos before. Well, if I’m gonna do it I’m gonna use one of my favorite types of fish, catfish. What the hell, let’s blacken this puppy! I used my favorite Blackened Seasoning, Louisiana Brand. Used red onion, coleslaw, cilantro and a little Feta Cheese as toppings. Gotta say, it turned out pretty good for my first attempt.
As a side dish I made some dirty rice. If you like dirty rice and don’t wanna make it from scratch, I promise you this is the next best thing…Zatarain’s Dirty Rice in the box. If you want to take it to the next level, use hot Italian ground sausage instead of hamburger meat.
​ As much of a fan as I am of anything with Tony Chachere’s name on it, this is even better than theirs. I had 3 tacos and a big serving of the dirty rice. Thank God for stretchy pants….
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Last edited by Panhead John; May 20, 2022, 05:52 AM.Comment
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Thanks Alan, those are actually very rare plates from the Walmartitus era…..Last edited by Panhead John; May 20, 2022, 12:53 PM.
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I tried what I like to deem an experimental burger. It is a smash burger with butter lettuce, red onion, fried salami, roasted red bell pepper, dijon mustard and cream cheese mixed with sour cream (to thin it out as the 'sauce'). To be honest it didn't have that pop of flavor I was hoping for. It was edible, but nothing I would be proud to make and yet interesting enough to share.
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I haven't done ribs in a long time, and I can't really explain why either
Done deal, time to fire up the grill. I used the SnS in the kettle with cherry wood. Ran the thing with the FireBoard 2 and Pit Viper. Rock solid combo, kept the temp at 125° C / 260° F all the way.
I used a regular rub on the ribs, but made an Asian style sweet glaze on the stove that I used to brush/slather the ribs with. This turned out REAL good, will do this more often. Fresh flavors, and a bit of a kick from the chipotle chili. Definitely a great match for a few bottles of PBR.
Glaze (for 1 slab)- 4 tbsp soy sauce
- 8 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 clove garlic (crushed)
- 1 tsp chipotle chili powder
After 2.5 hours cook time, start slathering the glaze every 30 minutes until the ribs are done. Easy peasy!
Ribs with rub applied
Ribs with first slather of that Asian style glaze
The finished product. Check out that sticky bark!
All in all? I done good. Very happy with these.
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hoovarmin - that's easy. When creating a post, just select the word(s) you want in bold and click on the "B" button in the toolbar above the text area. See attached screenshot:
...and just in case you don't see that toolbar, just click on the "A" button right next to the "upload pix" button in the top right corner. This will toggle the toolbar on/off. Again, see screenshot:
Last edited by Henrik; May 20, 2022, 07:19 AM.Comment
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Hey, I'm in the middle of a "Chuck vs. Chuck Grudge Match" over in Beef Discussion. Come on over and watch the antics if you take a notion. Comparing a local grocery store grass-fed chuck with one from Wild Fork. Which will win??? Preview:
Which piece will hit target first?? Is the stall REALLY coming to a close? Only one way to find out!Comment
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Bacon competition! I decided to split my most recent pork belly and try make half via the Maple wet cure method and half dry cure. The results are like kids. I love them both, but but differently!Attached FilesComment
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After Henrik did a spiral ham earlier I got the urge, 14lber on KBB with cherry chunks and maple chips with the water pan. Hope to keep temps around 280 but it’s been a blustery day so far with a chance of thunder storms.
Hoping for a 3 hour smoke with another 30 mins to set the glaze.
Updates as they happen.Attached FilesComment
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Burger Night!
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Wings!
I was planning on the kettle with Vortex as is my usual approach but it started raining just before start time. Need to have the kettle outside for safety so I switched to the Recteq just inside the garage and out of the rain. Turned out great.Comment
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Done things went according to plan, 3 hour cook but cut glazing time down to 15 mins
Henrik I will say one of the benefits of your method is you can slice the spirals as thick as you want. These spirals are just a bit too thin and can dry out if not watched.
This ham May have benefitted by being pulled 15 mins or so early. The Keg ran a pretty consistent temp 280ish, instructions ask for 275 do can’t really fault that, despite the blustery conditions.Attached FilesComment
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