A friend asked me to cook some ribs for them they got at "America's largest pork display". When they dropped them off it was obvious they did not get ribs, but trimmings (I would hope they weren't labeled as ribs). I asked my wife to grabe a rack of baby backs to make it worth running the smoker 6+ hours.
The thinnest one was done about 2 hours before the rest so they got a quick glaze.
Threw some scallions on mine, I've really come to enjoy the additional flavor and random crunch per bite.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Did the Buffalo Chicken Flatbread. Mozzarella cheese and chicken I did Saturday in the PBJ. My wife got the Frank's Wings Hot Buffalo Sauce. Supposedly the secret ingredient in the original Buffalo Wings recipe back in 64'. Hot is an appropriate description but I need to add freakin' delicious.
UPDATE: About 2:00 A.M. I was up with some indigestion. Tums city. Haven't had that in a long time. Still worth it.
Last edited by RichieB; August 23, 2022, 05:34 PM.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Some bread from my starter yesterday and Thai red curry with chicken for dinner tonight. Can't emphasize enough how much better curries are when you go buy your curry paste from an Asian market instead of using grocery store fare.
Hey folks,
Having my wife's her faculty and their families over for a BBQ this coming weekend. A couple of the are vegetarian. I do not believe they are vegan and I do believe they eat cheese.
Along with several smoked meats from the stick burner, I am grilling vegetables on my Weber as a side dish. I was considering
Made a honey-chili aioli.
Dusted the steaks with salt, pepper, garlic and paprika.
After smoking on the pellet smoker, I seared them on the gasser. Dressed them with the aioli.
Turned out well. My wife said I should add it to my repertoire.
Our first recipe from our exchange student from Portugal. It is comfort food for her and It called bras-style cod. Main ingredients are cod, thinly sliced potatoes, eggs, onion, and garlic, topped with parsley and olives to taste. It was delicious. She gets to take the leftovers for lunch tomorrow at school!
hoovarmin it is a good question. Cod was super easy to find so we went with it. We’d have to do a deeper search for salted cod locally. We have an octopus in the freezer for another of her favorites to do soon.
Lamb chops dry bribed for 8 1/2 hours with Himalayan Pink Salt. (10 grams).
Rub: 2 grams Paprika. (I suggest a little more , 3 grams)
Rosemary (dried pre-packaged) 2 grams
Black pepper to taste. (I didn't use any so Linda can have some).
Ambient conditions: 72°F, rain (praise the lord).
I started raining before cook and stopped almost exactly when I finished cleaning up.
Fuel: Kingsford blue bag and hickory chips.
Charcoal\chips setup.
4:45pm lit chimney
Brined for 8 1/2 hours in refer.
Grill setup. Tried to keep ambient probe away for chops but not much room & it was pouring.
Seared on charcoal to 145°F internal temperature.
Finished product. Tender, juicy and delicious...
Just barely starting to show a really faint smoke ring started.
I'm pleased despite the conditions.
The rub is very tasty if I do say so myself.
Starting out ways pretty tough. I couldn't get the temperature to 225°F. I added some charcoal and they temperature finally stabilized at 220° to 230°F.
Everything went pretty smooth after that.
I might try just a touch of cinnamon and see how that tastes.
Thanks fzxdoc, they are pretty straight forward to make. No exotic ingredients or techniques.
Salt, rosemary and paprika, reverse sear with some smoke. I did mention that I thought a touch of cinnamon could really make the rub sing, but be careful if you try it. Cinnamon has a way of getting out of control real fast and overpowering everything else.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I'm happy to hear that you popped the bacon in there. I like ours with tasso ham. But there's nothing not to like with cheese, jalapenos, and bacon. I want to eat at your house.
I just got my new rotisserie basket delivered today and thought I’d give it a shot. It’s adjustable for different heights of food. I used 2 charcoal baskets for the cook and used my favorite wood for chicken, mesquite. I had new potatoes and Campari tomato’s as sides. Really liked being able to cook it all in one utensil!
I’d never done potato’s on the grill before tonight. Wow! They turned out great and actually were the star of the show for me. I boiled some small red potatoes first, then sliced them in half and seasoned them with a little oil, Lawry’s Seasoned Salt and some pepper. The tomatoes were done first, so I had to stop the rotisserie and remove them, I was afraid they’d turn to mush and fall through the grates of the basket. Not a big deal, but they were cold when I was ready to eat. I should have reheated them a little in the microwave.
The chicken wings turned out a little dry and over cooked, but still..I ate all 4 of them. ​ I chalked it up to my inexperience using the basket for the first time, next time I hope to nail it. I’m looking forward to using this basket again in the future, it works great!
Nice. We do potatoes weekly (we’re Irish ☘ï¸) and do them on the gas grill most of the time, even in the dead of winter. Lots of different recipes out there too.
I tried smoked chicken wings on the pellet grill again. (Now, I do have a vortex for my kettle, but I really, really, really need the clean the grate and the heat index was 107 F all afternoon.)
I tried the baking soda and cornstarch approach, which I think actually does make a difference. This approach, popularized by
J. Kenji López-Alt, basically has one apply one teaspoon each of salt, baking powder, and cornstarch to a pound of chicken wings. The idea is that it will dry out the skin, helping it crisp.
I also dry brined the wings in the refrigerator overnight.
I had my Chimp rolling at 450 F and I let the wings roll for 45 minutes, rotating the tray every 15 minutes and flipping the wings before the last 15 minute segment.
They turned out okay. The wings were perfectly cooked on the inside. The skin was "bite-through," but not crispy. I think they needed about 20 more minutes. I'm not overly complaining -- I certainly have had worse chicken skin -- but I am looking forward to trying again on with my Vortex/Kettle.
Oh, the buffalo sauce was homemade: 4 minced cloves of garlic, 4 tbl butter, 4 tbl Frank's Red Hot.
Michael_in_TX not just airflow, radiant barrier. Especially with an airgap between the food. I find when I use foil to help make cleanup easier, like when doing jerky, my cook times increase by sometimes over an hour.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So I did a mash up of two recipes from lucky peach 101 Asian recipes. I cannot recommend this book enough! Run, do not walk, to find this book! Sichuan Pork Ragu with celery, onion and whatever else I had left in the fridge (spinach and cremini). Sauce was garlic, gochuchang and a hint of ginger. Steam rice.
I was so sad when the Lucky Peach magazine folded. I guess I should get the LP 101 cookbook, on your recommendation, SheilaAnn. Do you have The Wurst of Lucky Peach as well?
Figures, cranked out perfectly smoked crispy wings and still had a borderline fail. Luckily they were still edible, but I shoulda checked the bag closer. Looking at the website of the grocery store I bought 'em confirms they were pre-brined so a tad salty.
Rubbed with meatheads bird rub, which isnt nearly as salt forward as a lot of other poultry rubs I use.
350 for 40 minutes, then 425 for the last 15-20 since I didn't dry these on a rack first.
Michael_in_TX depending on the wing size I'll get close to 200 IT, for medium wings 195ish as long as they are meaty. I prefer flats but all but the thinnest wing in this pic were still juicy but crispy skin. Another option is to hit them quickly with a torch if they are close to crispy. I shoulda taken a pic of the meat, there was a smoke ring on the flats and smoke flavor in all of 'em. I used to try 30 minutes smoke and then ramp up, but it was a losing battle. 300ish and then ramp up!
Nice job!
​ I chalked it up to my inexperience using the basket for the first time, next time I hope to nail it. I’m looking forward to using this basket again in the future, it works great!
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