PBC for the win!
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I modified a Lodge 12" skillet for my outdoor oven. Just cut the handle off and grinded the remaining edges down. This was in a stack pans I got for free so, I did not feel bad about cutting the handle off. Now, It is much easier to use in the oven without that handle getting in the way. I use a poker to move the pan around with the helper handle on the other side, it works well. The other pan is my 13" Marquette Castings pan. It is my favorite pan of all. A wonderful piece.
Here I melted down some Ghee butter and garlic. Then I added some Parmesan, pork rind encrusted chicken thighs to the pan. I cooked these for a bout a half hour with the oven at about 400 F. This was a huge hit and I will for sure be making these again. I served it sliced on a cutting board with some homemade garlic aioli.
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I was actually think of you when I was doing this cook. I know you would love it, my friend. Richard Chrz
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Last edited by Purc; August 29, 2022, 03:27 PM. Reason: Trying to power through the stall. Normally I wrap but I thought to try this on the new smoker.Comment
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I didn't actually cook this myself.. but I recently convinced my father-in-law to buy his first ever smoker (a Grilla). We did a couple of cooks together while I was visiting, and then after I left I coached him through smoking his first ribs.
He sent me this photo and said they were the best ribs he'd ever had (likely an exaggeration but still). Made me very happy!
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This piece of salmon, marinated in olive oil, soy sauce, and ground cloves, got a quick sear. Then it was placed in the pan with sauteed leeks and cooked slowly to temperature. The zucchini was grilled and sliced, then platted with the fish and brown rice.
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Clawbear57- This is our favorite for salmon. It can be baked, broiled or grilled. Usually we bake it at a higher temp 400ish. Equal parts Soy and EVO, 1-2 TBL each, 1/2 to 1 teaspoon dill, and a few heavy pinches of ground cloves -add to taste but be careful not to overdo, I push it pretty far. I have brushed this mix on the fish and cooked right away but its better if it gets an hour or two. You can also add citrus, but don't marinate for very long.
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Couple uh pies.Attached FilesComment
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Short ribs were on sale at Wallyworld, they looked decent enough. Rubbed with Meatheads beef rub, smoked at 230 for an hour then 245 the rest of the way. A couple smaller ones probed good about an hour before the rest, so they got wrapped and placed in the MAK warming box.
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Blackened Texas Gulf Shrimp seasoned with Old Bay, cooked in cast iron, and served with roasted garlic mashed potatoes.
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Last night’s ribs, from niman ranch. Tried a peach bourbon sauce recipe straight outta SE. meh. But the ribs turned about rather nice, if I do say so myself. Roasted broccoli with crumb topping (pecorino, panko and parsley), AB’s perfect fingerling potatoes but made with baby Dutch instead. It’s where they are simmered in super salted water and then left to "dry out" a bit to form a crust. Toss with a bit of butter and chives. So good!
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Jerk pork tenderloin served over puréed cauliflower.
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Okay, after all the beautiful cooks by everyone else today, my work today looks kind of lame. Marinated six boneless chicken thighs in Italian dressing and used McCormick Buffalo seasoning on three more, just after lunch, to get ready for this evening's grill session.
Got the Kamander up to about 500F, then started grilling, direct heat. I have been doing a poor job getting my heat evenly distributed, so I am just working around hot spots. I'm using lump charcoal, so that's part of the problem. I tossed some mesquite chips on for some quick smoke and then put the chicken on the grill and the take-and-bake baguette on the upper rack for baking. Here is after I dropped the lid:
Here is after the first turn. My hotspot was on the left, again, so I just shifted the chicken around. You can see the reddish Buffalo seasoned chicken through the smoke:
I did not have time to take a picture of my plate, so sorry about that. I mixed some blue cheese dressing with Frank's RedHot sauce, to drizzle on the Buffalo chicken.
We served with: Black beans, white rice, green beans, and the baguette. The baguette had quite the mesquite smoke flavor, not bad at all!
Anyhow, this is just a staple for us, so nothing special, but is good eating and good leftovers. And that, my friends, is what I'm cooking.
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Grilled Sitka Coho salmon, served on farrow with vegetables.
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A couple Tomahawk Rib Eyes.Comment
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Last edited by treesmacker; August 29, 2022, 10:18 PM.Comment
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