Shrimp Yakisoba makes for an easy weeknight dinner. I usually keep a mason jar with sauce in the fridge and a few packs of noodles as well. The shrimp takes about 5 minutes to defrost under cold water. Whatever veggies I have on hand rounds out the dish. Then it's just a few minutes on the EVO and dinner is served.
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Last edited by Attjack; June 8, 2022, 08:45 PM.-
Nicley done + It appears to keep the dogs attention! -
MsTwiggy I'm still trying new ones from time to time and do not have a go-to yet. Maybe next time instead of making a big batch I'll make separate batches so I can compare them properly. Here's ones I have in paprika that I've made.
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Had a pork loin in the freezer that I had cooked sous vide a while back. Popped it back in the bath for 2 hours at 135. Seared it in CI on the grill. Served with a mushroom duxelles sauce and grilled corn.
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Tonight was a simple cook, on the SNS Kamado. I marinated boneless skinless chicken thighs in my shawarma marinade, but just grilled them direct on Grillgrates on the kamado.
Ran the cook with a dome temp around 350F - IR said the grillgrates were closer to 450F.
Star of the show.... chicken!
I temped and pulled each piece as it hit 160F with the Thermapen. Here is a nice side shot of the last 3, showing the flamage going on below the cooking grate...
And finally, "panned" and ready to go inside!
Simple meal with a salad. But what is dinner without a PSA you ask?
Here is my public service announcement for the night. When your kamado is rolled up UNDER a roofed structure due to inclement weather (rain), do NOT open all the vents to burn off the chicken fat and grease. The below is about a minute after I went back out and closed the vents fully.... residual smoke was coming out of both ends of the roof, and the ridge vent! I had turned the ceiling fans off while cooking as the smoke was blowing down on me...
Lesson learned, and I won't do a grill burn off unless the grill is rolled past the end of the pavilion next time!Comment
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Love the pavilion!
I just picked up a ceiling fan and hung it my 12x14 Yardistry....it attached to an Eye-Hook and it has a plug. Keeps the air moving and pushes the smoke. (Cheaper at Lowes)
( https://www.amazon.com/Valdosta-Oil-.../dp/B01HFKVLXW ) -
Bad Hat BBQ I am sure that fan helps! I've got two 54 inch ceiling fans mounted on downrods at about 8-9 feet off the ground in there that give plenty of breeze. I had turned them off mid-cook, as the smoke was blowing down on me at the end with the grill. They moved it out before it got to the seating area though. All the major smoke came when I opened up the vents after pulling the chicken, to intentionally burn things off. 3-4 minutes later, smoke city! -
My pavilion looks like that all the time! I have nothing but the cookers under it. I plug in a big portable fan and try to direct it out. Starting charcoal in different units at once renders the fan useless for the burn-off because they are in different places.
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This whole chicken was dry-brined for 3 hours and stuffed with parsley and lemon. Then I trussed the bird and marinated it in Alabama white sauce because I did not have the Panhead John go to Good Seasons Italian dressing.
I dusted the bird with Dave's chicken rub, a leftover concoction I made in May. The bird was hung in the Bronco at 275º with a couple of pieces of oak on the coals. After 30 minutes, I brought the temp up to 350º. The bird was very close to the heat shield, so I put a piece of foil under it.
Trussing the bird worked. I was surprised it cooked so evenly. When I pulled the bird, the breasts were at 158º and the thighs at 173º. The breast was still moist after resting. Had it cooked any longer, it would have been dry.
The chicken was served with corn (too much info on that here) and simple broccoli slaw.
Last edited by DTro; June 9, 2022, 08:16 AM.Comment
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Alright, a little late, but hey, catering a crowd of 40 is exhausting, I'm not 22 anymore :-)
Anyhow, the catering event was a success. I started prepping at 07:00 the same morning, then drove over with my trailer so I was there at 12:00. Immediately fired up the first grill for the pork belly. I ran that one with the FireBoard 2 + Pit Viper, as I need to leave for 2 hours. It was a graduation party and I went to the school to see all students come out of the building on a given signal.
I did prep and set up the other grills though, I had 4 kettles in total, with an SnS in each. So once I got back at 14:45 I could fire up the other three for the other proteins. They were:
- chicken thighs, with my own pork rub
- roast beef (the cut, not the dish)
- salmon
The pork belly took 4 hours (as always), I smoke it like a brisket, but caramelize with a dark syrup with a roasted flavor (think muscovado sugar).
The roast beef was rubbed with my own coffee/chili rub, and I smoked them with oak. Then seared at the end. These turned out real nice.
The salmon was smoked with oak too, I had two full "sides" of salmon, and I applied a generous amount of lemon pepper on 'em. I managed to fit both in the same grill.
Overall there was a bit of logistics with swapping meat in/out of the various grills, but I had a schedule figured out and written in a spread sheet, so I followed that to the T. Planning helps. I also did a lot of prep and chopped/trimmed everything I could beforehand.
Except for the meats I also served (everything home made):
1. Home made chimichurri
2. A Middle Eastern Bulgur salad with mint, parsley, lemon, red onion and other stuff
3. A "garden" salad with mixed types of lettuce, pickled onion, plenty of diced peaches, roasted and salted pumpkin seeds.
4. Sauce bearnaise
5. French potato salad
6. Gazpacho
Last time I did this the food was to be served at 17:00, and I was all done by 16:56. This time around (3 years later) food was to be served at 17:00 again, but I wasn't ready until 17:11. Still ok, I don't think people noticed.
I was real happy with everything, don't think I could've done it better. Everything looked good, nice plating, good flavors, tender and juicy meats. And I got a lot of great feedback from all the guests, so all in all it was a good day.
Here are some photos, unfortunately I didn't have time to take too many photos as I was juggling the event single handedly. I didn't get any photos of the chicken, or the full buffet, but here goes.
Roast beef(s) getting some smoke flavor
Pork belly with a 2nd layer of glaze
Smoked salmon
Part of the buffet table getting set up. NOTE: this was just a TINY amount of all the food served. We kept refilling like crazy. And all dishes aren't there yet.
Buffet table part II
I'm still tired, gonna pop open a cold beer now and just relax.
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Thank you all! Texas Larry - One tiny tiny spot on my tie, that’s all :-)
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Looks fantastic! I need to go take nap from reading what you did, I'm freakin' tired.Comment
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Did a 48 hour biga dough that turned out quite nice. Pepperoni with Shitake and Portabella. It was a little too relaxed when I went to shape the pizzas and quickly thinned more than I desired. Lot's to learn.
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Ooo... Looking good!Comment
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Just a quickie on a Thurs eve...Grilled salmon and cod w/ Roma tomato & zucchini
Getting spoiled by the convenience of that gasser!Comment
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Panhead John So I tried the Italian Seasons marinade that you posted about the other day and it was awesome. Chicken thighs from Mariano’s (Kroger). I had one pan on the Genesis and the other on my Silverbac. I also did a four without the marinade but with a rub and a dunk in a gaze made with Lilly Q sauce. I didn’t try any of the chicken that was on the genesis… Because my family ate it all. Thanks for sharing; very good.Attached FilesComment
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Thanks, I’m really glad y’all liked it!Last edited by Panhead John; June 10, 2022, 03:55 PM.
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Family favorite in the house is the chard pie. I've been doing this for a long time and have improved upon my mothers version by precooking the filling to reduce moisture content and add sweetness via caramelizing the onions. It's basically a calzone with ricotta, parmesan and mozzarella with a Swiss chard, Italian sausage, onion and garlic filling. I roll my crust as thin as possible. That cast iron pizza stone I got from the sale posted here is fabulous and has improved all pizza related efforts!!! I show how much cornmeal I use to get a seamless transition to the stone from the peel. 🔥🔥🔥â¤ï¸ðŸ’¯🔥🔥🔥â¤ï¸ðŸ’¯🔥🔥ðŸ¿Attached FilesComment
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Wife wanted beef so I smoked a little locally grown and processed Chuckie on the PBC. Used the beef rub that came with the cooker, B&B mesquite lump and some chunks of mesquite, with some Kingsford briquettes to get things going. The cooker stayed right at 285. I wrapped at 165. Also smoked some asparagus. Pulled the beef at 205 and let it sit in a 190 oven until the asparagus was ready. Also had some strawberries and blueberries. Beef was great, really tender.
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