Cornell chicken tonight cooked on the KJ Classic using the vortex. Not sure it could have come out any better. Served with roasted red potatoes and steamed broccoli. Winner, winner chicken dinner!
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Did another comparison experiment today, a pair of wagyu chuck roasts from CrowdCow, one on the Pit Boss vertical pellet smoker, the other on the SnS kettle. Gory details at the link. Both were superb, and my lovely bride even preferred the pellet smoked one, whose smoke profile was, yea verily, right up there. I used the foil boat method again, quickly becoming an SOP...
Kettle-smoked on the left, pellet-smoked on the right.
Whoops! Now it's kettle smoked on the right, pellet smoked on the left.
Pellet smoked:
Kettle-smoked:
I dry brined these and then hit them with a salt-free version of Hank's Bona Fide, from the recipes that Henrik kindly shared with us not long ago. Fantastic!Last edited by DaveD; October 8, 2022, 06:45 PM.Comment
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Hadn’t done a stir fry in a while and felt like eating a little healthy. Did a chicken and shrimp stir fry. Gotta get in shape for the Friday Night Pillow Fights next week at the Texas MeatUp in Blanco! klflowers won’t stand a chance!
Last edited by Panhead John; October 8, 2022, 07:54 PM.Comment
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Good evening. It certainly feels like fall. There is a frost advisory out for the early morning hours. I hope that I wakeup to a heavy frost coating on the grass as I would like to retire the lawn tractor for the season.
OK, tonight's meal was made from the leftover pork tenderloin I did yesterday. I added garlic and picante sauce to heat up in the C.I. pan. Then on the shells and in the oven with sharp cheddar cheese. Finally, when heated up I placed chopped onion and pickled jalaepeno (Cowboy Candy) to top them off. Very nice comfort food.​
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Jägerschnitzel, because frying in cast iron is always fun.
It still astonishes me how quickly these things cook in 365-375 F oil. A minute per side and they are at 145 F internal. I also did the Adam Ragusea trick and ran my panko through a food processor and it did indeed improve the texture and crispiness.
Here's the mushroom/garlic/onion gravy getting ready.
Frying away....
Draining....
All plated up! Served with pickled red cabbage.
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Last edited by Attjack; October 8, 2022, 08:58 PM.Comment
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My mom had a new deck poured so to christen it I brought the kettle down
Wings and turkey burgers. My mom made the patties. They are very good.
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I’m spending some time with my oldest son, his wife and my grandson this weekend and decided to make them some chili verde. When I went to the local Wegman’s to buy all the ingredients, I saw some very nice boneless turkey breasts and decided to use that as the protein. My son doesn’t have a smoker so I didn’t smoke or otherwise pre-cook the meat.
The broth in this batch was thinner than my previous cook. I’m guessing that’s because the turkey wasn’t smoked or pre-cooked so retained all the moisture and then released some into the broth. I really miss the smoky flavor too. Overall, it’s quite tasty and I want to cook it again using my pellet grill or SNS to smoke the turkeyComment
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Bao! By no means perfect, but not bad for a first run. I think something like Pilsbury AP flour would give a better texture than KA AP, since these are a bit on the chewy side. But they'll serve for purpose.
And some Bao burger buns. These over proved while I was steaming the others.
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I can never hear or read "bao" without thinking of the Blues Brothers album from the late 70s, and the novelty tune "Rubber Biscuit" with Ackroyd in the lead...
...The other day you know I had a ricochet biscuit
A ricochet biscuit is the kind of a biscuit that's
Supposed to bounce back off the wall back into your mouth
If it don't bounce back... you go hungry!
Bow bow bow... -
Possibly the greatest band ever assembled. -
I really liked this bao mix, the instructions are confusing so I bought yeast activator but there's actually a packet already inside the mix. https://www.amazon.com/Vinh-Thuan-Du.../dp/B07NBPV5K4
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On Saturday I spent the entire afternoon out back, enjoying football on the TV I hung in the pavilion, along with dog sitting my daughter's doberman. I made London Broil on the SNS Kamado, following Meathead's "London Broil Done Right" recipe from the free side:
https://amazingribs.com/tested-recip...-right/#recipe
And for the side, I made veggie fried rice on the Camp Chef FTG900 flat top.
Football time, waiting to light the grills... and before you ask, yes, the dog's ears are still splinted...
London Broil (a 2 pound top sirloin I think), looking wet from the marinade - something you WANT on this recipe...
But it gets a nice sear at the end!
Meanwhile, over on the flat top...
And then inside, waiting for the next game to start...
I couldn't help myself and got a little crazy with the hoisin, yum yum and sriracha there!Comment
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There was a long string about the pork loin I did on Saturday, I also did Beef Chuck Ribs on the Smoker. After the loin was done I bumped the heat from 250 to ~290. Ribs were on the smoker about 9 hours. (Light coat of Meatheads Red Meat Rub)
Ribs were ordered from Creekstone
At 175 ribs were put in tin pan tight foil lid
At 195 we were done
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Last night we had some folks over for brinner -- breakfast for dinner. Caramel Apple French Toast. Kitchen Sink Frittata. Apple Blueberry Pie.
Today people are coming over for the game, so some snack mix is ready and pizza will be ordered soon.
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Always like B-fast for dinner....this is really special
Please Please post recipes -
Thanks for the compliments folks -- the recipe for the french toast is now in the recipes channel: https://pitmaster.amazingribs.com/fo...e-french-toast
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Cooking up some Al Pastor once again. Putting some smoke to it first before ramping up the heat to get it done in a couple of hours. Here is a link to a little of the prep. https://photos.app.goo.gl/evN7TjEKbSZmvFq87Attached FilesComment
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😎
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