Sunday football game break, my wanted chicken again. So we did. Cheeseburgers tonight!
-
-
Finally made it back to the UF Meat Market Friday morning. Among other goodies, I got a beautifully marbled skirt steak. It was cut really thin and was in two pieces even though it was only a pound. I used Troutman 's marinade for Tacos al Carbon and cooked it up on my Pit Boss Ultimate 5 Burner. I'm starting to wonder if it's possible to divorce my wife and marry this cooker. It is incredible.
Tortillas getting some heat first:
I included that blue glow from the knobs just to keep PJ jealous.
And the steak. Griddle was probably around 400 and this thin stuff cooked up great with one minute a side twice, for four minutes total.
Cutting up was a beautiful mess:
Kept the tacos simple with just chipotle crema, cilantro, lime juice and a little queso fresco:
Comment
-
The wings were last nights dinner. We had a backyard party and I did half the wings in the Silverbac (low and slow) and the other half on the SNS kettle (fast and hot). The ones on the Silverbac were better in my opinion. But the SNS ones were good too. I did toss a chunk of cherry wood too. In fact the B & B charcoal briquettes are still burning a day later.
I making these two pork butts tonight. This is for a parish event next month that I volunteered to provide dinner for. Iβm going to pull it and then freeze them.Attached FilesComment
-
-
Okay this was a lot of cooking, so I'll keep the text short. Trying out my new Vortex on wings, with a couple generic burgers and dogs for the kids:
Wings are just about ready to come off:
I was testing to see if I could use the direct portion for the kids stuff, looks like they turned out okay, though they may have impacted the overall result of the wings:
Wings came off, not as crispy as we would have liked, but they look great:
My plate, wings with standard Red Hot sauce, some lime plantain chips, and roasted broccoli:
Grill was hot, so I pulled the Vortex cone out and setup for indirect heat and put in some pellets to smoke, to make some smoked chili lime pepitas in my new Lodge skillet which thankfully fits under the lid:
Here is the final result. They did not seem to pick up much smoke, but I'll try them again tomorrow once after I can shower the smoke out of my skin:
I was having so much fun, I did one more batch of pepitas, with salt, avocado oil, and paprika, with some more smoke, in one of my roasting pans. This turned out better, though I went a little heavy on the oil, so I had to soak some off:
I've never smoke nuts or seeds, but I will work on my technique. It doesn't seem like I got a lot of smoke in the seeds, but I'll see how they taste tomorrow. For now, the second batch was off the hook (that's a good thing). If my kids are impressed, I must have done okay. Total yield of pepitas, 1/2 gallon by volume. Healthy snacks for the fam, and good salad topper, too.
And that is what I am cooking, my friends.
Comment
-
Also made some Beef Jerky today.
I did a full write up on it here if anyone is interested.
Comment
-
Last edited by Richard Chrz; September 18, 2022, 07:03 PM.Comment
-
-
Some blasphemy ribs, sort of. I found cut portions of St Louis at Costco. They cut them into shortie sections. Rubbed these with the Oakridge Saigon 21, it wasn't as exotic as I had hoped but the ribs turned out great. I'm really loving the rack I got from SNS, it's very handy when things get a little cramped. I'm cooking with some Big Block Kamado Joe charcoal and I recommend it if you haven't tried it. π₯π₯π₯Γ’Β€ï¸ΒΓ°ΕΈΒΒΏAttached FilesComment
-
-
My contribution to cheeseburger day. A double with mozzarella sticks.
Comment
-
My Cheeseburger day entry....
Comment
-
100% self-ground sirloin cap/coulette/picanha. Had previously trimmed to preference for steak. Didn't measure fat/lean, just ground the whole thing with the remaining fat cap.
Sliced Gouda. LTO. Mustard and ketchup. Homemade bacon. Toasted pretzel bun.
300g, came out perfectly med rare.
Delicious.
Served with steamed broccoli, terribly stringy sugar snap peas, and ridged chips.
Attached FilesComment
-
-
Tuscan marinated T-Bone! Picked up this beautiful marinated T-Bone steak from my local butcher, The Butcherβs Market, here in Raleigh, NC. Decided to reverse-sear itβ¦.Pulled when the IT reached 110Β°F and seared one min each side twice using the cold-grate method! Pulled at 125Β°F and rested for a DELICIOUS medium rare! Γ°ΕΈΒ₯Β©Attached FilesComment
-
-
Here is a Venison Loin that I marinated and grilled last night to 138' medium rare.Comment
-
Sometimes I just enjoy going back to the basics. 8# bone in pork shoulder, dry brine, Memphis Dust, kettle at 225-235, no wrap and probe tender at 194.
Results . . . . delcious !
Comment
-
A few weeks ago I posted about a steak taste test for my 10 yr old daughter as she wanted to learn more about steaks (https://pitmaster.amazingribs.com/fo...49#post1288349)
We had round 2 of tasting last night. The tasting involved a tri tip and a hanger steak (and some chicken thighs for good measure). Both were dry brined overnight, given a quick rub with oil and black pepper and then reverse seared on the SnS kettle until 125 and then rested while the coals got roaring and then finished for a few minutes to get a nice sear. She (rightly!) proclaimed the hanger steak as the winner of this taste test.
The third and likely final round will definitely include a filet mignon (per her request) and need to figure out the other steak. I'm leaning toward a skirt steak.Comment
-
texastweeter Panhead John - ribeye won round 1 decisively.
fzxdoc - After round 3 (hopefully filet loses!!!) might have to do one final three way battle for ultimate steak in the Shify household. Ribeye vs. hanger is a heavyweight battle.. who will the third challenger be and can it stack up against those two.Last edited by shify; September 20, 2022, 09:46 AM.
Comment