A couple cooks I did while camping. Made slider smash burgers, smoked chicken breasts, Philly cheesesteaks. Kept forgetting to get after pictures of food! Oops. 
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Last edited by WI Bubba; July 6, 2022, 03:25 PM.Comment
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Venison steaks.Attached FilesLast edited by texastweeter; July 6, 2022, 06:44 PM.Comment
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Breakfast Fococcia with golden raisins and dried cranberries
Very wet, sticky dough. Disregard that dough hook in the background. It was not used.
Panned and ready for an overnight ferment in the fridge.
o
Post ferment and 3 hour ‘wake-up’.
Out of the oven.
I add a sugar and water glaze.
Ready to eat.
Adapted from a recipe from Peter Reinhart’s online Artisan Bread Baking course.Comment
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WayneT lots of feedback here….. that focaccia looks amaze-balls!
My other take-always: Peter Reinhart is a god, imho. Have you read American Pie? It’s all about pizza. Bread bakers apprentice is also the bomb.
Your SS bench? (I’m acting bougie because I just have a slab cutting board that I call my bakers bench🤣). How is that working dough? Does it get cold? -
SheilaAnn Thanks!
I’ve a signed copy of Bread Baker’s Apprentice from when he came to town to do a presentation at an annual book festival. He is spectacular, so approachable and a bread god, as you claim.
That ss bench is nothing more than a thin piece of ss designed as a backsplash that I picked up at Lowes. I clamp it down on one side with two small work clamps. For my purposes, it works amazingly well because we have old school tile as our countertop. Super easy to clean too.Last edited by WayneT; July 8, 2022, 10:18 AM.
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A rack of ribs for lunch July 4. Used B&B hickory lump, dry brine, Memphis Dust and a few spritzes of cranberry-pomegranate juice for a 6-hour cook on the SnSK. Yum.Comment
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I finally got to use the rotisserie out at the cabin. I brought my little Weber Spirit down here years ago but not all the rotisserie components made it and I failed multiple times trying to bring it all together. Well, I finally managed and am happy I did.
Miso chicken, roast potatoes, roast carrots, with watermelon and rice.
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Surf, Turf, and Sides:
For an appetizer, little neck clams grilled over charcoal until they opened and served with garlic-parsley butter.
Smashed potatoes, twice-cooked once in a boil and then roasted on the Weber with olive oil, thyme, red pepper flakes, salt, and pepper.
Corn cooked over charcoal with my usual EVOO, salt, and pepper.
Porterhouse steaks bought on sale. They were nice sized but cut thin about 1 inch. Dry-brined, seared, and brushed with rosemary butter. Yum!
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I'm a little late in posting this. My 4th of July weekend at my friend's ranch:
45 day dry aged 1 1/2" thick ribeyes. These turned out great, except mine. For some reason that is the one that rose in temperature the fastest, it was 10 degrees higher than the others no matter where I moved it on the grill. I took it off before the others but the temp was already 125o and carryover and searing raised it further even though it rested longer than the others. It ended up about medium to medium well and was kind of tough but still delicious. The other four were spot on.
Next: a 10.5 lb pork butt and a brisket cooked on my buddy's offset (homemade). This offset leaks around the doors, temps range from 170o to 425o when cooking and adding wood (we often go for a hike or do something else and let the fire die down, then add a couple of logs - ie: periods of abundant white smoke). But this pit consistently turns out great meats to the point that I told my friend that I want it if he ever decides to get rid of it. We try to shoot for an average temperature of about 275o for the cook. We wrap the meat by placing in an aluminum pan and covering with foil after the bark is where we want it. Meat generally goes on at 9 to 10 am; at the end of the day (after lots of beer and other booze) we throw a big log on at 9 pm and let it go until morning, the meat is always good.
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Wild Alaska Silver Salmon..... Grilled to medium on the gasser
​​​​Before and After pics
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Two of my favorite things to MAKe on the pellet grill, put together. 1/2 pound bacon pepper jack cheeseburger with crispy jalapeños. Mayo on bottom, Countryside Jalapeño BBQ sauce on top after pics.Attached FilesComment
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Shish kabobs on the Bronco. Ribeye, sausage, bell pepper, onion, tomatoes, mushrooms and jalapeños.
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Balsamic-glazed Chicken with Mushrooms & Spicy Honey!!
Cooked at 425°F for about 30 min until the IT reached 165°F. SO DELICIOUS!!!
Recipe inspired from @themediterraneandish
Attached FilesLast edited by TWBarbecue; July 8, 2022, 06:59 AM.Comment
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TWBarbecue. This one? How do you like it, does is hold up to grill,oven,stovetop,I see induction as well? https://www.lodgecastiron.com/produc...le?sku=EC3CC43 -
Richard Chrz Yep that’s the one. I really like mine. Holds up great in the oven, stove, and on my pellet smoker. I haven’t used it on my charcoal grills but I do use regular cast iron pans all the time for that.
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Paella! At Lake Merwin, Washington State.Attached FilesComment
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​ 48 Hour dry brined tomahawk. Sous vide and then seared over a GrillGrate.
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