Flank Steak was on sale tonight....For a whole lot...lol... Kentucky Bourbon Marinade, Buttered Baked Sweet Potato, Sautéed Mushrooms Au Jus and Cast Iron Seared Asparagus. Oh Yeah!!
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Peruvian Chicken - the Sam the Cooking Guy recipe that has been posted several times this week - and grilled artichokes. I think this simple meal was a flavor bomb match made in heaven!
I mixed up a double batch of the marinade around lunch, and put it in a 2 gallon ziplock bag with 10 chicken thighs. I call it a marinade, because the recipe is just not a paste like described. Got the vortex going with some B&B briquettes on the kettle, and away to the races!
Meanwhile, I fired up the Genesis to grill the artichokes... the artichokes were steamed on my lunch hour, then split and the choke scooped out. They got a brush of lemon juice to prevent browning of the cut side earlier in the day, then a brush of EVOO and a sprinkle of seasoned salt on both sides.
Now, we come to the problem part of the cook, 5-6 minutes before the thighs were done, I don't know what happened, but the kettle developed a massive grease fire! I guess it was a combination of running the Vortex wide open, and basting the thighs every 10 minutes with some leftover Peruvian marinade. Just too much chicken grease and oily marinade combined with some hot coals dropping out of the Vortex. The fire spread into the ash catch bucket underneath, even though it started on just one side of the kettle. I got the chicken pulled off before any of it was engulfed in flames, as I thankfully had a pan and tongs in hand already. No time for a picture of this part of the cook. Even with all vents closed, it took quite some time for the grease fire in the kettle and ash bucket to go out. Never had this happen on the kettle before, EVER. I think next time I will foil the charcoal grate around the Vortex, to catch the drippings from the chicken. Thankfully that side of the house is Hardi-plank concrete siding.
Sooo.... had to finish the thighs over on the Genesis with the artichokes...
I moved chicken up to the warming rack as it hit 175, which is where I like my thighs.
Anyway, all's well that ends well, as they say!
I used some of the Peruvian sauce for dipping, and some Whataburger Jalapeno Ranch for my artichoke. That stuff was surprisingly spicy for something I picked up on a whim at the grocery store! I actually liked the artichoke dipped in the Peruvian sauce and the ranch...
I am rating this chicken recipe a KEEPER. The skin was the best part, and I even got my wife's skin (she is picky and won't eat it). I just wish I knew how to make the sauce it into an actual paste. I tried some corn starch, but it didn't do much, so I just rolled with it in liquid form.Comment
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DTro yes - this was a first time for me. Before I use the kettle again, I plan to wash it down with soap and water and the hose, and scrape any crud out of the bowl, then dry it out real good. Gotta get that old grease out of the bowl and the bucket - if it didn't burn off with the fire.
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I'm having a hard time remembering to document cooks with photos lately. This is all I got of last night's Cheese Steaks cooked on the Camp Chef FTG900. Used Brisketboy 's recipe posted with video in the Pit by meathead here: https://pitmaster.amazingribs.com/fo...esesteak-video
There are some great details that John adds to this recipe, like pre-smoking the ribeye, freezing it, and running it through a mandolin. Cooking the onions and ribeye in beef tallow added a level of flavor you won't get in most restaurants. My wife said "If I ordered a cheese steak in a restaurant and got this, I'd be one happy customer."Comment
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Well, it's Friday, and I couldn't resist these Japanese A5 Kobe beef tenderloins when I visited my butcher the other day.
I really enjoy adding smoke flavor when cooking such well marbled meat, and today was no exception.
Fired up my PK 300, ran it at 120° C / 250° F. I added two chunks of cherry wood. I smoked them for 20 minutes and then placed my cast iron pan over the fire to get it screaming hot. Seared them real good for a minute or two, then sliced and served.
I wanted a beef sandwich so I started with some leftover grease from the cast iron pan, then sriracha mayo, lettuce, beef and chopped red onion.
This sandwich sure tasted GOOOD!!!
The Kobe beef
Getting some smoke on
Searing for taste and looks
The final result
Enjoy the weekend y'all!
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It's my sister-in-law's birthday party tonight and I was asked to make party mix -- I searched the pit for suggestions and combined posts from several of you (along with random half boxes of things in the house) to put this party mix together. I didn't get it done in time to smoke any of it and will save that for the next time.
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I had some chicken thighs I needed up use up and got home late so I did something quick. I seasoned the thighs with salt, cracked pepper, and garlic powder. I intended to grill these outside, but the moment I got the charcoal in the chimney, it started raining....so pan frying in butter it is!
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I then steamed some broccoli, doused it with Velveeta, then tossed the thighs in Frank's Red Hot (didn't even use butter).
Quick, easy, good.
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An afterthought from making the Cantwell candied bacon yesterday morning.
Vanilla ice cream with pieces and shards of the hardened caramel off the aluminum foil that lined the pan and caught any drippings. The Ben & Jerry's ice cream and caramel mixed with bacon fat was seriously rich.Comment
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Simple, pot of mussels with white wine garlic & onionsAttached FilesComment
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Big shout out to all of our Pitmasters out there.
Thank you for sharing all these amazing cooks with us this fall. So far, this had been one of the best editions to SUWYC yet! Keep up the good work.
We can't thank you enough for your awesome contributions.
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Focaccia from earlier today, working on a few sourdough projects that will meet a wood fire on the kettle soon.
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Towering Inferno, to me, the message is, if I can do it, anyone can!
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My first attempt at baking anything at all. Blueberry cobbler. Looks and smells good at least. 🤷â€â™‚ï¸🤞
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Pork shoulder from Creekstone Farms smoked on my KBQ C-60. Shredded it up and made pork tacos with homemade salsa and pork enchiladas. Very tasty.Attached FilesComment
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No pics yet since raw chicken pictures are boooring, but tonight is wing night! My wife bougth 2 sampler packs of both Frank's and BWW's wing sauces, so tonight is a variety of wing flavors. They're on the Silverbac now, being cooked with the 50% off bag of Gourmet Barbecue pellets from Bear Mountain that rlozinak so graciously shared the link to. ItsAllGoneToTheDogs incidentally, the next day the 50% off coupon was back so I scored a second bag at 50% off. 80lbs pellets for $32, not bad. Should last me though the winter, or mostly.
Alright FireMan, becasue I was too lazy to upload this in real time, here's your (delayed) raw wings pic, followed byt the good'uns, albeit unedited.
The sauced one shown is only the Buffalo, but we had:
BWW's Paremesan Garlic (wife's favorite)
BWW's Asian Zing
Frank's Buffalo, and
Frank's Sweet Tariyaki (not it's full name, but I forgot it)
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