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Ok fed the wife, daughter and possible future son-in-law. Baby backs, brisket beans, corn on the cob, cornbread muffins and brownies on the kettles.
Cook turned out ok. Ribs a bit dry as I’m still learning the different heat dynamics on the 26 vs 22. Had a rather hard left turn when I dropped the last quart of my homemade sauce on the way to the pit so had to scramble to toss some goodness into a bottle of KC Masterpiece begged off my neighbor! All in all a great day in my shack and smiles from the fam!Attached FilesComment
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I Had a filet, baked gold potatoes, and a salad tonight. SWMBO has fish instead of steak. My steak was a bit overcooked - my fault. I didn't wait for the charcoal to get hot enough and I spent too much time flippin' it. There was too much of a gray band for me and it was slightly overcooked, but it was edible.
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Finishing up the Labor Day weekend. 10 hours of smoke on a chuck roast, sliced sourdough for grilled cheese, all on the Weber kettle.
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Okay, so our household is now fully into the griddle lifestyle.
I butterflied some boneless skinless chicken breasts and dry brined a couple of hours.
They went onto the griddle first and then over to the cool zone when cooked. Love the sear.
Then fun with fried rice.
Topped with a bit of green onion to finish.
For the full teppanyaki experience, served with Panda Express Teriyaki Sauce and some Publix Yum Yum Sauce.
Grandbaby approved!
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Dry-aged strip steak, blackened shrimp, mashed potatoes, a biga boule, and Caesar salad for my mother and father-in-law's 51st anniversary dinner at our house.
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Alright y’all, this one meal is enough reason to take up arms and wage war against whitetails! This is a venison "flip flop"…a whole venison hindquarter cooked over a smoking hot grill. The hindquarter is seasoned and basted with a marinade, then placed basted side down over the hot coals. While the underside is searing, the top side is seasoned and basted. Then the quarter is flipped, and the seared top side is shaved off. The goal is pieces of meat that are about the size of a matchbook, seared on one side, and medium rare on the other. This process is repeated until the entire quarter is cooked. It is a fantastic way to feed a crowd since one hindquarter will feed 10-12, and it has become one of my favorite ways to cook venison.
Last edited by SoulHunter07; September 5, 2022, 06:36 PM.Comment
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Today's cooks included buffalo wings on the kettle+vortex for lunch:
And SLS spares, a pot of Rancho Gordo piquintos and smoked mac-n-cheese on the offset for dinner:
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Thanks Richard Chrz !
I will say this after yesterday. The offset, running just wood and managing temperature through size of the fire, was a LOT of work. I don't think I would do it for longer than the 6 hours I was cooking yesterday. I would probably go back to my usual setup with that cooker, which is to do a minion style setup of charcoal, and just top the charcoal with wood chunks or mini-splits. Of course, that then makes it not much different than the kettle or kamado...
Last edited by jfmorris; September 6, 2022, 08:16 AM.
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Pan-seared, butter basted sea bass over chimichurri - served with roasted broccoli and red potatoes.
The chimi sauce I made last night for carne asada tacos…failed to get pics of those but man were they good!
Last edited by barelfly; September 5, 2022, 07:55 PM.Comment
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My wife got me a SRF gold ribeye for my birthday a few weeks ago. Reversed seared it tonight with B & B briquettes and some mesquite chips. Came out fantastic!
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Well, the Pellet Pooper/Stick Burner smackdown has been getting a lot of love this long holiday weekend (in the US at least), but sadly I was sick over the weekend and didn't have enough sticks by the time Monday rolled around. I wanted to join Team Sticks, but a cold virus had other ideas.
My grilling was a mess, dealing with ornery wings, grill grates I forgot to oil, rain rolling in 10 minutes after food went on....I salvaged the wings in the end, had some smoke rolling nicely from the pellet tube I was trying for the first time. Well, no pics because my timing was so screwed up that I just had everyone eat while I dealt with everything else.
I would share pics of my mess, but I did not have time to take any. So instead, I share this, what I baked earlier with my daughter:
Chocolate chip scones. It is a medium difficulty baking task, so I assisted her with some of the tools and techniques. So we had some wins and some losses (don't want to talk about the carnitas....).
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Nothing fancy. Just a butt I put on during the Grand Prix. B&B Oak Competition Briquettes with a couple of B&B charlogs in the SNS. The kettle was still holding at 280 by the time the butt was probe tender. Wrapped it stuck in a small cooler for awhile. The whole things shredded itself. I barely had to do much. Wife said it was the best I've ever made. That right there made my Labor Day.
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