Two porkalito shoulders on the Keg this morning.
Covered in my dry rub with a coupla shakes of Hogwaller for good measure.
No binder today....kinda forgot....
Smoking on Royal Oak lump with cherry chunks and a coupla handfuls of bourbon maple chips as icing on the cake.
Here’s hoping we can run at 270 for this cook.
Updates to follow.
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Last edited by smokin fool; August 3, 2022, 07:59 AM.
DTro Sadly no....
Referring to Maple Bourbon smoking chips.
Edited my above post, sorry for confusion.
I like they're flavor, usually use them with cherry or pecan.
Available at Walmart in my area.
My older son and his best friend (age 22 & 21) are both learning to grill. Son is already pretty good with the basics. The friend grew up without a dad - I don’t know details, other than he died when the boy was young - and had nobody teach him. So when I heard he would be over last night, I tossed a tri tip in the sous vide. I was planning to grill some cauliflower along with the shrooms, but the boys vetoed that. So we had mashed potatoes.
MsTwiggy SV was at 128 F. The roast was dry brined when I vacuum sealed and froze it, so it went straight from the freezer to the pot. Original plan was about 4 hours SV, but friend was running late so ended up being about 5.5.
Hello!! Looks beautiful!! I’m trying to put together a calendar and would live to use your photos in it. Any chance you might have some high res shots of this cook? That you would not mind used in a calendar? It’s a pilot project, and will not be sold or distributed. There is a thread posted in the suggestions section. I will be sure that you are fully credited for this contribution!
Thanks,
Phil
Trampled by Turtles put on a great show and were pretty down-to-earth when I interacted with them. They played at a former college I worked at when I was in student activities. As long as the tour manager is decent, I hope you get the poster!
Fast and simple tonight.....salmon filet cut up into cubes, seasoned with EVOO and blackened seasoning, then blackened in cast iron in European butter.
Elton's BBQ Butter in the USA generally has a lower fat content, and is churned faster than it European counter part. As such we have to pay a premium for the good stuff.
WayneT I wanted cotija for the corn but couldn't find it at the store so I bought feta and used it in both dishes. I considered buying mozzarella for the tomatoes but decided I wanted to use up all the feta. I'm a cheesehead too. Go Pack Go!
Got a chance to cook a few days back, so pulled the Costco Pork Chops out of the freezer.
This is after soaking in the Blonder Brine. While it certainly worked well, I'm not used to that much salt. But, easier to make, so I'll adjust next time I use it.
Once I seasoned them, it was on the smoker.
Then it was dinner. Turned out really well, even sent some to neighbors who needed a break.
But, best part was my youngest was feeling energetic and made an apple pie for dessert. Overall, a really nice dinner. Ok, that many chops and it's been more than one, but, good every time
Thanks everyone for the nice comments. WayneT I can't say I've ever had apple, or any other pie like that. Is it just a sprinkle or do you have fun with it?
SheilaAnn and theroc I agree with both of you. As much as I'd like to support their operation, it's kind of expensive.
And that dish looks really good. Now I'm thinking about getting some from Costco.
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