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Whole pig (75 pounds) for ~ 50 people over the weekendAttached FilesComment
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I did wrap the middle section for a few hours as it was getting pretty crispy, but I didn't wrap for the majority of the cook. I did score the skin and rubbed a lot of salt in, and then also some Meathead Memphis Rub. Was going for cracklin style skin, but most of it was just too thick. There were some skin portions that were downright fantastic.
I brought a searzall torch and intended to work a little harder on crisping up the skin, but in the heat of the moment I passed
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Baby backs with Meathead's pork rub and BBQ sauce. Smoked with cherry and oak. Served with Jamaican rice and peas.
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Enjoy reading the posts & viewing the pics recipes…. Certainly makes you hungry & inspired. We did pizzas & wings on the BGE pizza porta. Sous vide & seared ribeyes on the BLAZE grill for salads this weekend. Burgers on the menu for today… Happy Cooking!Attached FilesComment
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CaptainMike’s chili recommendation PART 2! Went with the rump roast instead of brisket this timeAttached FilesComment
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Christened 3 new kettles last weekend with some butts and a packer. All pulled / chopped for the freezer but forgot to take a pic of the brisket.
Today my daughter and her boyfriend are coming over so Ill do ribs, beans, corn on the cob, cornbread and brownies ( just to show off, my daughter is in culinary school with an emphasis on baking so it makes her crazy when I bake on the grill….)Ill be sure to take some photos.Attached FilesComment
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Alright y’all, gonna stretch your mind a little…this is fried egg salad, and it’s one of my favorites for a quick brunch / lunch option. It’s also a great recipe to use up leftovers in your fridge. Following is a great base recipe, but this dish is really flexible and can handle about anything you want to throw at it. Today’s version had scallions, celery, diced deli ham, and a big spoonful of chili crisp:
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Smoked the chicken at 275 for 45 minutes on my M1, shredded it, mixed with cream cheese, sour cream, Colby jack, chopped peppers, and rub. Assembled, smoked for an hour at 275. Delicious.Attached FilesComment
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Okay, the smack-down people aren't the only people having fun this weekend -- Gai Yang with a roasted salad of corn and hatch chilis, the streets of Bangkok brought right to Md!
The chicken was marinated in fish sauce, dark soy, cilantro, garlic, and lemongrass for 6 hours and then grilled over charcoal. For the salad, four ears of corn and one pound of hatch chilis were roasted, then mixed with a bit of cilantro and a couple of squeezes of lime juice.
I have never had hatch chilis before, and this salad was an experiment. It was super good.
The gai yang recipe was from SE and served with a sweet Thai dipping sauce from the same website.
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Cooked a rack of Kurobuta SLC ribs ….. They only took about 4 hours and I was expecting 5’ish. A little less meat, a little more fat, than traditional feedlot pork, I suspect. Made up a batch of Hank’s KC Royale (thanks Henrik ) and used that for the rub. Also smoked a few chicken breasts for lunch next week and had one of them with the ribs, plus berry salad and corn on the cob. Great end of summer meal!
Hey dad, mom’s not looking …. Can I get a bite?
Last edited by ecowper; September 5, 2022, 05:06 PM.Comment
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Fire Cracker Chicken
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Garlic & Herb Smoked Chicken Breast with Cajun Creole Garlic Butter Seasoned Smashed Potatoes!
Marinated chicken breast in fresh chopped garlic, rosemary, thyme, oregano, salt & pepper for 6 hrs hours. Smoked at 225°F until reaching 140°F IT. Pulled then seared on both sides until the IT reached around 163°F allowing for carry over to at least 165°F…Parboiled potatoes for 15 min. Cooled then gently smashed potatoes with the bottom of a glass and seasoned with a drizzle of olive oil and Cajun Creole Garlic Butter Rub. Roasted at 425°F for 25 min. DELICIOUS!Attached FilesComment
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My wife and I just got back from a vacation in the mountains of Colorado. We decided to escape the Gawd-Awful Kansas summer heat and humidity in favor of cool and dry mountain air. The place we stayed had some propane cookers available, and we had brought along some Costco tenderloin steaks, so one evening, after a day of hiking, we decided to try cooking these. Even though I have a number of grilling apparati, a propane grill isn't one, so I told my wife we'd give it a try, but not to expect it to be up to the usual snuff.
I had planned to bring some BBBR along with the steaks, but forgot, so we made do the the basics, salt and pepper. I did manage to remember my Thermapen meat thermometer, so that was good. Fired up the 4-burner grill to warm things up and clean it off, then shut it down on one side and put the steaks on the cool side for a reverse sear, and when they hit 115°, pulled them to the hot side for the sear. Off the grill at 130°, and back to the room to eat.
I was really impressed with how well they turned out, especially given my inexperience with the propane grill. Sorry, I'm not used to taking pix of my food, but I did manage to get a shot of the last bite of steak. We decided that we need to bring more than a couple steaks in the future.
Last edited by GJCase; September 5, 2022, 04:28 PM.Comment
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