still had heat in the mid two’s for 8 hrs. Skin was perfect, sad because I am the only skin eater.
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Twenty one pound Turkey bird in the PBC. First time charLogs. Knew the CharLogs would be over kill. Just wanted to experience them. Used a handful around the edge, Then filled in the center w/kbb. Turkey was ready in a little over 2 hours. Temps were btw 275 n 325 Fahrenheit.
still had heat in the mid two’s for 8 hrs. Skin was perfect, sad because I am the only skin eater.-
Great cook. Thanksgiving in May is such a good idea! I also do Thanksgiving cooks a couple of times a year. A full-on Thanksgiving meal is my husband's favorite, and he happily dines on the leftovers for either lunch or dinner for days afterwards. Plus I love smoking turkey in the PBC. Always so delicious! I usually make a full pan of stuffing which includes smoked chicken and breakfast sausage and smoked turkey broth from a previous cook. You've inspired me to give muffings a try.
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fzxdoc our local Kroger always has huge loaves of fresh baked Italian bread on the discounted shelf. What started at $4.79 I pickup on a regular basis for 79 cents a loaf.
Slice n toast in the oven, killer for muffins n just breadcrumbs in general. Keeps for ever in the fridge. AB
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Well, we did some yard work and I moved some grills around on Saturday, just in time for massive rain to roll in on Sunday. Worked out though, as the SNS Kamado being under cover meant my planned Sunday afternoon cook could proceed as scheduled!
I am calling this "deconstructed kabobs". I initially was going to do chicken shawarma, make some pitas, and also do veggie kabobs. I got lazy, so no pita/naan, and I threw the old set of Weber grillgrates on the kamado to help with managing veggies that were not on the skewer. Worked out perfectly!
Started off with the cooker at about 400F, fire down in the bottom, and the chicken on an elevated grate.
After the chicken had about a 20-30 minute head start, I moved things around, and added the veggies.
Here's a view towards the end of the cook. I basically just tossed the veggies around, brushing them with my marinade, and flipped the skewered chicken thigh meat a few times, also brushing it with the marinade.
Ready to head inside!
Ready to chop some chicken!
And final results. Very good, healthy (I think!), and tasty, with extra marinade as a dipping sauce.
Here's a thread discussing the marinade in question. I could drink this stuff I like it so much!
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Just to clarify, this Shawama Rub recipe is enough for 6 lbs boneless chicken.
Usually I make 2 lbs boneless chicken at at time, so I use 1/3 of the rub mixture on the chicken pieces, add them to a plastic bag, add 2TBL oil and massage well before putting in the fridge until I'm ready to cook, usually 2-6 hours.
I don't as a rule marinate chicken overnight, although you could, probably, with this since there is no acid component to change the texture of the chicken with a long soak.
KathrynLast edited by fzxdoc; May 27, 2022, 05:18 AM.
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So as it always happens, I end up with more lox than I do bagels. Here's a little something I threw together to use up some of the extra lox:
I took a bed of baby arugula and layered some lox on that. I then hard-boiled an egg and sliced that up and added it to the salad. I made a quick dressing of lemon-infused olive oil from Nice (it was a gift!) mixed with some dill (left over from the lox cure) and a bit of salt. That went over the salad.
Wow, better than I thought it would be! The peppery arugula didn't quite fit in, but the creaminess of the egg and the salmon were well-matched and the lemon-dill dressing just brought it all together.
(I've only been using arugula for a bit now....but I like the flavor and I especially like that of all of the salad greens, it stays fresh -- or at least freshest -- in the fridge the longest.)
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Did a reverse sear ribeye yesterday, along with some cauliflower. Took a picture of the searing phase, I wanted to get a picture of the butane burner I use. Some time ago on this forum, Panhead John recommended this burner to me. It has become one of my regular cooking tools, use this thing all the time. Any time I want to get a pan ripping hot in a short amount of time I break it out, or if I want to use my wok. I've got a nice stockpile of backup butane canisters ready to go as wellAttached FilesComment
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Brad, when I first saw you tagged me, I was thinking it was gonna be a side of Brussel sprouts in your pic, this is much better.
I just used mine last week for some blackened catfish. And yeah, that little burner is great, mine starts first click every time and it will get your pan rip roaring hot. Really glad you like it. Oh, good looking steak!
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Cooked up the Click ribeyes I got the other day in the middle of a thunderstorm.
Sadly right after I started I was hit with a 2 hour barrage of dog mess from both ends so obviously not much of an appetite.
Took a few bites and it's probably the beefiest ribeye I've ever tasted. Should make for a fine lunch tomorrow I guess.
Last edited by ItsAllGoneToTheDogs; May 23, 2022, 04:04 PM.Comment
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fzxdoc Kathryn, thanks. He's still poopy but made it through the night without an accident. He's drinking water and eating his chicken with rice without having to be coaxed so hopefully sometime today we get some solid movements and get on with life. I also emptied our pantry of chili flake around the favorite dirt area so no one should be eating that dirt for a few weeks at least anyway
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Click Brisket. 24 hour dry brine, PG rub. Smoked through the stall, them wrapped and stashed in the oven. All said and done, best brisket I have done in years.
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Chicken vesuvioAttached FilesComment
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Troutman I'm doing the redneck series. Actually need to figure out how to put pictures in with the posts like you do...imagine that the younger buck asking the grizzled vet advice on technology. Yeah imma call myself the young buck and base it off of my WIFES age, lol.
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Getting a late start this year due to some health issues, but today was opening day of the 2022 barbecue season for me. Smoked some wings and boneless thighs. Good eats.Attached FilesComment
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My buddy went offshore this morning and caught Mahi, which we made into San Diego tacos.
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Nice..
I've never tasted Mahi or seen one so i had to google that.. lol -
Elton's BBQ it's common fare around here and quite good to eat - one of the pricier fish on the menu, usually.
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Fish tacos with chips and guacamole.
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Smoked chicken leg quarters.
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Got the big hamburger buns (was drawn by the sesame seeds) so I had to go a bit larger on the patties. gboss
Last edited by Jerod Broussard; May 26, 2022, 04:14 PM.Comment
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My second attempt of pizza on the Ooni Frya was much more successful than my first, but that's a really, really low bar to beat.
More details here - Second Pizza Attempt - Pitmaster Club (amazingribs.com)
The dough balls after proofing.
Margherita.
White sauce with caramelized onions, cremini mushrooms, provolone and grated gran padano, cracked black pepper, rosemary, and garlic infused olive oil.
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not sure a better place to post this
You know I like burgers, growing our buns, romaine Lettice in our bed room.
Sprayer system sprays 1 hour, off two. Huge root systems
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