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
Skirt steak rubbed with Heath Riles Garlic Jalapeño and Holy Voodoo with my chimichurri sauce. Wife made some jalapeño and garlic noodles to go with. Was a nice addition to the tacos! This is the first time I’ve cooked in two weeks after travel and getting stuck in Boston with the crap! Was nice to get to do this again
Pasta and tacos is a combination I wouldn't have thought of. It looks great. Just like Ernest 's pasta in scrambled eggs. Saw it, did it and am in love with it. I am definitely going to give this a go.
tbob4 I know it’s a bit different but we wanted a cold pasta salad and this jalapeno/garlic salad is excellent. So I thought the flavors would match up great and they did!
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I started this brisket in June. It was supposed to be for my wife's birthday. Let it brine overnight and it was seasoned and ready to go. Then, during the night I got sick. It went into the freezer until a couple of days ago. The OG has been neglected with the Bronco, so it got a chance to shine, and it did. With Iowa sweet corn and mashed potatoes. Almost forgot to take a pic of the plate.
MsTwiggy as far as diameter of the grates/etc. 22" Weber stuff fits great on Pro. As for the SnS, as long as it's less than 5" tall it will fit on a second grate....assuming you're looking to do 2 zone grilling. If it's taller, it would fit on the deflector, though it might be a bit too low for best grilling results. Personally I'd use a vortex to hold fuel for grilling, mount it on the second grate....works wonders.
tbob4 The potatoes are a twice baked recipe, and they come out of the oven very hot and hold their heat. It's advisable NOT to eat them first. But the brisket was great. It was only 10-12 lbs, but the 12 of us pretty well devoured the whole thing.
They had fresh wild Chinook at Costco, aka King Salmon. Cooked on the arteflame with the usual suspects. I seasoned it EVOO sea salt and Timut black pepper which is grown in the Himalayas and has a citrus profile. Holy moly it was so fatty and delicious. It's truly peak season for me now! 🔥🔥🔥💯â¤ï¸ðŸ¿
So I went full send on a hot and fast brisket today. 18# prime grade brisket, cooked 325-350 at grate level for 4hrs and wrapped in butcher paper til 201and probe tender in least done part. I'm a huge critic of the hot and fast hype, but this was actually the best brisket I've ever cooked or eaten (we don't have good brisket in SE NC). I didn't salt and pepper and a little Hard Core Carnivore seasoning with activated charcoal. I would post a few video of the jiggle test, but I don't have time to convert every single picture and video I post here.
I have been wanting to do chicken teriyaki for quite a while and I finally got around to it!
I used STCG's teriyaki marinade/sauce recipe: 1 cup soy sauce, 1 cup brown sugar, 1 cup pineapple juice, 4-5 cloves of chopped garlic, 1-2 tbl chopped ginger, and 1-2 tbl of chili garlic sauce or sambel oeleck. (Reserve half for the sauce and use a cornstarch slurry to thicken it up.)
I let my thighs marinate for just four hours due to the pineapple juice.
I grilled some pineapple slices first...
Chicken getting happy. Really happy. I flipped every two minutes (worried about the sugar in the marinade burning) and pulled them at 175-180 F.
And last, two skewers some some red and green bell pepper....
Just look at this color!
Plated up! This was incredibly tasty. A little bit of the sauce goes a long way. The Sambal really balances out all of the sugar.
Just my son and I tonight. I gave him the option of cheeseburger or ribs. Bought these from the local butcher. Blues hog rub and Lillies BBQ. Fantastic.
Attached Files
Last edited by radiodome21; July 9, 2022, 08:26 PM.
BBQSteve - The recipe is in "Sauces and Shapes - Pasta the Italian Way," by Oretta Zanini De Vita and Maureen Fant, our favorite pasta cookbook by far. The secret to this dish is their tip to make a light shrimp stock by boiling the shrimp shells and cooking the pasta in the stock. Infuses all kinds of good flavor. And of course, don't over cook the shrimp!
Last edited by theroc; July 21, 2022, 03:27 PM.
Reason: Corrected typos
Bought a chuck roll recently because I wanted to try my hand at cutting it up. Today I took the Sierra steak out, threw it in a quick marinade and grilled it for steak salad.
Delicious cut, great flavor. I now also have some nice chuckeye steaks, denver steaks, and chuck roasts to look forward to!
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