Creekstone Prime Flank from the sale last week with Meathead's Beef Rub. Had to go into the office so it was a gasser night.
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It's not too late to participate in national chocolate chip cookie day. Make them, bake them, buy them, grill them. Or just find some and enjoy them.
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This is one of those times when you wish smells could be transmitted via the internet.Comment
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Pulled Pork, my fav
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Last night feeling a little tired from a week of training i decided to go with comfort food. Grilled cheese and tomato soup. I have no pics of the soup. It was a whole onion sautéed in avocado oil, a can of san marzano tomatoes, oregano, a little garlic powder and salt. I blended with an immersion blender after simmering for an hour and ate my sandwich by dipping in the soup. Cheddar on sourdough.Attached FilesComment
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Well, believe it or not, I had TWO cookers going today - SNS Kamado and Weber Performer Deluxe, and planned to cook 4 proteins - 3 butts and a brisket. 1 butt was for me. The other 3 hunks of meat were brought to me by a single mom at church with 3 20-something sons who eat a lot. She had 2 butts from Kroger bought on a BOGO, and half a brisket - the point end. I guess she had cut the other half to cook in her oven. Anyway, sadly, one of those two butts she brought was FUNKY CITY. I'm talking ammonia. Same production date and sell by date of August 11, but bad bad bad. I felt bad for her, but I am sure the store will give her money back.
Anyway, on to the FEW pictures I took.
8 pound brisket hunk, ready to wrap at 170ish after the stall, on the side table of the Performer.
8.5# butt on the Performer - looks like a metorite!
And finally, the lonely butt (for me) on the SNS Kamado:
I ran both cookers at 275F. The SNS in kamado mode, the Weber with the SNS. B&B lump and post oak chunks and some cherry chips scattered around, as that was the smoking wood I had.
All in all, this to me was a good example of how the SNS produces better or at least more bark and darker bark than the kamado does. Same rub, same fuel and same smoking wood - but different results from what I get when I use the SNS in the kamado. In kamado mode, the bark is more red/mohagany and in SNS mode it is thicker and darker. I do believe I get better kamado mode results at 275 than at 225.
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I want to add something else. This cook happened MUCH faster than expected. I lit the charcoal in both grills about 7am, and the meat hit the grate on both grills around 8am. The brisket was DONE and in cambro around 2:30pm - having wrapped it at 170F. The butt on the kettle was done and in cambro at 4pm, with no wrap until it hit faux cambro. I attribute this to using the PartyQ to maintain a cooking temp of 275F the entire cook. If I had run at 225F, those hunks of meat would have taken 12 hours. Maybe 14.
The cook on the SNS Kamado did not end until about 5:30pm, because that cooker was running under manual vent control, and started a little lower (225ish), I got it to 275 for a few hours, then it dropped to about 260F, but I didn't mess with the vents much once I saw it above 250F.Last edited by jfmorris; August 5, 2022, 07:39 AM.Comment
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MsTwiggy wish I had taken a photo! I was able to place them side by side in the indirect zone of the Performer (22" kettle) with the SNS. The hunk-o-brisket was about the same size as a large Boston butt, and I just had them turned long-wise towards the SNS, versus parallel to the SNS. I rotated the butt on the kettle to parallel to the SNS after I pulled the brisket off.
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After all those great posts of banh mi….. I bit! I wanted to do my own bread, but it’s too dang humid.
We have a chain here called Lee’s that does Vietnamese/Asian/French sandwiches. I picked up a baguette and "pate" (I swear it was liverwurst). I made my own pickled veg and added Japanese cucumbers. Thai basil in place of cilantro. I used sesame oil with the mayo. Recipe stated soy or sesame. And of course, the star: pork belly burnt ends. Feedback? I would double the spice rub and glaze from the AR recipe. But it was mighty tasty. Served with sesame cucumbers.
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MsTwiggy I followed the AR recipe straight up and did cubes from the beginning. I put them in my basket for the first round of cooking. BTW, the spice rub is divine! Triple that recipe and keep it on hand!
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Time for some Iberico Ribs on the PK 300. Using cherry wood for smoking.
The only issue is that heavy rains started 10 minutes into the cook. I'm fighting to keep temps above 200° F, may have to finish these in the oven. We'll see...
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Thai Chicken Noodle Soup with Bok Choy, toasted crispy garlic, and pepper vinegar sauce.
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So, Iberico Ribs done. Despite torrential rain. That fan had to work double-time to keep temps up. Cook time: 5 hours 20 minutes. Rub used: Hank's KC Royale (what else). Taste: wonderful!
And yes, the ribs fit just fine. With space to spare!
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Thank you Elton's BBQ and MsTwiggy!Last edited by Henrik; August 6, 2022, 12:28 AM.
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Me and my sweetheart smoked up some ribs for friends last night.
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Haven't cooked it yet, but already driving me nuts ..... Ribs, TX style beef sausage, and bratwurst! A good friend is moving to San Diego and we are throwing the going away BBQ
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