Blasted some wings vortex style, seasoned with some cajun inspired seasonings I mixed together from a few nearly empty jars..not as "deep fry" crispy but there wasn’t any leftovers 😂
Attached Files
-
It can’t all be sexy!
Came home from work to find my wife and youngest daughter sitting at the table, a large package of fresh ground breakfast sausage, bag of dusted Kaiser buns and an onion on the counter and I knew we were getting back to down home basics tonight!
Sausage Burgers Baby!!! Yep a simple burger made from a big ol patty of sausage with onion, pickle and mustard on a bun.
A favorite childhood meal of mine and now a staple at our house with my Mrs. and favorite daughter regularly asking for them. The tator tots joined the meal when my youngest was a kid. It was sweet potato steak fries when I was a kid.
These were as common as as rust on a Ford where I’m from and for good reason. If you have never indulged you are really missing out!!!
Attached FilesComment
-
-
CHNeal you have plochmans on the table! Winning! So was it just ground pork or did you season in the style of breakfast sausage? My step monster used to toast white bread and slather with butter. Then layer linked breakfast breakfast sausage (can’t remember the brand). Hard to handle, but it was delicious!Comment
-
Cottage pie made with the last of the leftover Click brisket.
Comment
-
Yum. I did a much simpler Shepherd's Pie last weekend for my daughter and grandbabies. Ground chuck and grocery store frozen veggies + instant potatoes. At least on the bit I held back for me, I hit it with some Flatiron UC Biber before topping and was very pleased with that result. -
Allon - Any shepherd's pie recipe should work - just substitute dice smoked brisket for the ground lamb. I also used beef broth + brisket jus instead of chicken broth.
I used the America's Test Kitchen Cast Iron Shepherd's Pie recipe to riff from
-
-
Smoked a couple of 10 pound butts on the SNS Kamado today, for my son in law’s 30th birthday bash tomorrow - he smoked 2 on his Vision Kamado, and I smoked 2 over here to help out.
Dry brined overnight, rubbed this morning with MMD and into the Kamado at about 8:30am, and ran the cook between 250 and 275.
Here’s a peak at about 3pm….
and then later when they finished up after dark, about 8pm.
I have no pictures of the final product, as I wrapped them up, put them in a cooler and the son in law came to collect them, taking them home to pull. My daughter told me they were quite tasty though, and I’ll get some tomorrow.
Comment
-
HotSun no I do not use a water pan when using the SNS Kamado in traditional kamado mode. When using it in "Slow 'N Sear" mode like a kettle, I do put water in the resevoir in the Slow 'N Sear.
I recently got an 18" drip pan and some ceramic spacers from the Ceramic Grill Store, and have been putting the foil covered drip pan on top of my diffuser when running in kamado mode, just to catch drippings, but I do not put water in it. -
jfmorris, thanks for that info. My Kamander is a kamado style device, so I have always filled the pan with water when smoking, but that comes with some problems and challenges, and real estate is limited. I think I will try your method for my next smoke and see how it turns out. Thanks again! -
HotSun the general consensus among most kamado users seems to be that they are a very humid/moist environment without the extra water pan, due to their efficiency and low airflow. Compared to my offset or even my kettle, the sliver of vent it takes to run at low and slow temps allows very little airflow through the kamado, so any moisture coming off the meat is going to build up the humidity inside the cooker.
-
-
This cook is TBD but wanted to show off my purchase. Local Japanese market sells just chicken wing flats (aka the only wing part worth eating!) so went a little crazy and bought a little more than needed for 2 people!
Comment
-
I put a quick smoke then sear on a rack of St. Louis wins. Meatheads pork rub\brine overnight and finished with Black Swan sweet cognac.
I found a new and magical high temp foil tape. It really seals up big leaks.
Okay. All the pictures of the cook have magically disappeared...
Sorry. It never happened... But it tasted good.Comment
-
Did a bunch of smoking last weekend for a friend's party: Brisket, beef cheeks, and pork belly burnt ends. Only really got good photos of the PBBE.
Thursday night was a picanha night. Big Bad Beef Rub. The slices made their way onto a salad.
Attached FilesComment
-
-
-
So I haven't done any barbecue in many weeks...I guess sometimes life happens, and time just flies by. I have built another 3 smokers though :-)
Anyhow, decided to fire up my Hank's Hot Box (a 3-in-1 cooker) today. Bought a Swedish Beef Tenderloin for me and my wife. Applied som Hank's KC Royale Pork & Poultry rub and threw it in on indirect heat at 120° C. I also added 2 chunks of cherry wood for smoke flavor. Once it was getting close (did the reverse sear) I brought the grates down to bottom position (there are 3 positions) and started searing a bit. Even moved it down right into the coals at the end for a "touch up".
I took it off when internal temp was 56°C (133 °F). Just perfect! Really one of the best tenderloins I've done in a long time.
Here are a few photos. This was a late cook, so I didn't have much daylight.
Hank's Hot Box
Doing the sear (after smoking)
And finally some caveman grilling. Hot hot hot!
I hope y'all have a great weekend!!
Comment
-
My 12 year old daughter has been enjoying baking cookies recently, mainly chocolate chip. Today, she made my favorites which are raspberry almond shortbread. This time she did it with spelt flour which is more European than all purpose. Yum.
Teddy was also interested.
Attached FilesComment
-
-
Pork loin, Cajun sausage with grilled New potatoes. [they were out of Old ones]
Comment
​
Comment