My garlic is green????
(But my jalapeños are delicious!!)
(But my jalapeños are delicious!!)
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Last edited by CHNeal; October 19, 2022, 06:45 AM.Comment
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You may also want to post that here: https://pitmaster.amazingribs.com/fo...fore-and-after
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Today, cold smoking, starting with cheese, using a pellet tube in my Kamander (Kamado style cooker). This is a first for me, both cold smoking and cheese. I have a separate post going for this; I just wanted to show the results here:
Cheeses, from left to right, starting from the top:- Mild cheddar
- Mozzarella
- Colby Jack
- Swiss, or emmental if you prefer
- Monterey jack
- Sharp cheddar
- Extra sharp provolone (three pieces in the foreground)
The Swiss had the best smoke distribution, go figure.
My next thing to cold smoke, which is less temperature sensitive, is raw pepitas and some leftover pecans:
One hour in the smoker. They definitely picked up some smoke. I didn't have mesh to smoke them on, so I just winged it, as per usual. I'll jar these and let them sit for a couple weeks to 'mellow', before trying them and then I'll figure out what to do with them next.Comment
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Thanks for reminder, i.have smoked cheese on my to do list. -
WayneT , I will not cut these for a couple weeks at least, so we shall see then. They have different moisture levels, with the provolone and sharp cheddar at the hard/dry at one end, and mozzarella and Monterey jack, soft/moist, at the other end. I wanted to see what worked and what didn't, then adjust for the next batch. In the real world, I think the softer cheeses will come out sooner (~2 hours) and the harder cheeses later (3-4 hours). They are starting to darken in the fridge.
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Whelp sauna season has officially started. I opted to make my version of birria pork shoulder. What a great night. Upper 20's. clear, little to no wind. Perfect night for a sauna and dip in the spring. Water temp was at 44 F, chilly for time of year since there is no lake water running in. Generally the lake is a bit warmer than the spring water this time of year. It has been so dry that no water is coming out of the lake into the spring, so the creek is running pretty low at this point.
Anyway, I smoked the pork shoulder the night before, then made the Birria sauce. Once the pork was done in the morning, I added it to the dutch oven with the sauce and let it sit in the oven at 185 all day. Then I took it down to the sauna, threw some coals from the outside fire and let it cook down further. The results were amazing! For sure going to be making this recipe again. Just killer!
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Ok ladies and gents! What you've been waiting for! The MAIN EVENT! I present to you... the humble, the glorious, the amazing....
Blasphemy Buffalo Rib!
Yes, you read that right! Blasphemy buffalo rib! I cut up two slabs of SLS ribs, dry brined for a few hours, and then generously coated them with Meathead's Memphis Dust (MMD). They went onto the SNS Deluxe Kamado, in SNS mode, for 2.5 hours or so. I had to swap ribs top to bottom about halfway through the cook due to a 50 degree temp difference between cooking grates, and then mixed up a sauce consisting of 1 cup Frank's Red-hot, 2 sticks butter and a few dashes of Chipotle Tabasco. Warmed until the butter just melted and mixed, then brushed onto the ribs for the final 30 minutes of the cook.
I have to say, these were AMAZING RIBS (haha). The vinegar, butter and spices mixed well with the MMD bark on the ribs, and just made for a really great smoky flavor bomb.
I have to admit that I was inspired by an episode of Project Fire or Smoke where Steven Raichlen met up with someone who was selling what they called "Pork Wings". I think it was on an episode about tailgating food. Regardless, I am so glad I tried this.
This pic is right after painting buffalo wing sauce on all the ribs.
And yes - I got a closeup of that!
After another 30 minutes, the sauce has dried, but you can still see the buttery goodness showing on these ribs.
And finally, the spread. This was all to help feed my son and son-in-law, who came over and hung out with me last night to help brew 15 gallons of beer. Brewing is hard work, so I figured I better feed them good if I want their help again, haha.
Everything we ate was spicy. The buffalo ribs, tots dipped in Wataburger Jalapeño Ranch, and Mac n Cheese drizzled with sriracha.
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RustyHaines glad I could inspire you!
That is the SNS Elevated Grate from snsgrills.com, which should work on all 22" Weber style cooking grates. I've got a Hover Grill too, but its harder to get up under the Hover Grill with the tongs. And the Hover Grill legs run all the way across the cooking grate. This one is supported in just 3 points.
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Wish I had cooked but, Popeyes Spicy
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Beef plate ribs today. I got a two pack of choice grade for $6.99/pound at Costco. First time trying from Costco. I usually get prime grade from Wild Fork but they’re $11.78/pound right now. The racks were much smaller and not nearly as meaty as WF product.
Anyway, I hit them with a liberal dose of Meathead’s red meat rub yesterday afternoon and let them dry brine overnight.
I fired up the Recteq to 250 degrees at about 7:00AM. Man it was chilly! Just 31 degrees outside at that time. Luckily I put the insulated blanket on yesterday. 👍
Because they were smaller sized racks, they were probing as done in just 5.5 hours. I wrapped in butcher paper and held in my inside oven on the keep warm setting until we had an early dinner at about 4:30 PM. They turned out perfect. Although they were choice grade and smaller, the meat was very tender and moist. I would buy these again. Saved a lot of $$. Truly my favorite type of Q.Comment
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Paying for going to the Meatup.
Grilled chicken breast, asparagus, and a salad, (that I ate while waiting on the chicken).
Nice and juicy.
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Inspired by all of jfmorris 's artichoke cooks I gave it a go. The artichokes were parboiled then grilled with a butter baste. The steak is prime strip sous vide, seasoned with Hank's Signature Steak made from the recipe he posted, then seared on the Big Joe. Grilled some garlic and lemons and made an aioli for the artichoke. The corn was served with butter and "Everything But the Elote" from Trader Joes per SheilaAnn 's excellent recommendation, and we loved it. This was the first time my younger kids had ever eaten artichokes and they were thrilled.
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Made an attempt to make pastrami with a couple of axis roasts that I had in the freezer.
Pecan smoked to 130. Bark is a little soft since it was a short smoke. Will use PBC next time.
Pastrami rub might have been a bit over whelming, but it came out tender.
And dogs that don't get to share.
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I apologize to my wife, and fellow pit members, for how crappy this picture is of her winter panzanella salad. It was so amazing, I couldn’t not post it.
It’s a recipe she adapted from the book Salt, Fat, Acid, Heat and has Brussels sprouts, acorn squash, hazelnuts, red onion, shallots, craisins, sautéed sage leaves and whole wheat croutons in it. It was an incredible dish and my photo doesn’t do it justice.Comment
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From this morning.
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WayneT maybe we can do a video chat somehow, are you on FB I like their video call platform, as well as IG’s. Nothing I do is a secret or some sort of extra special steps. I am the laziest baker, everything I’ve built in this bake is to keep it easy, Happy to share anything that I might do different.
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I was not planning on cooking this afternoon, as I have a garage to prep for winter.... but.... Food Lion had chickens on sale for $1.19/lb, so I bought three this afternoon. But I had picked up some ground turkey on sale (93/7) earlier in the day and a couple full racks of St. Louis spareribs, thus I had to make room, so the turkey became taco meat.
But of course....being lazy and negligent, I ran out of taco seasoning and have not made a fresh batch lately, so I was forced into that task. I wasn't even going to document this until I saw how pretty my Ninja was starting to look, like a sand sculpture (a happy accident, for sure, I'm a busy guy):
You probably see pink salt in there. I wanted to get rid of it, so that's in there.
But then I ran out of paprika:
It was a sad day in my kitchen, indeed. I had a lot of paprika at the beginning of summer, I swear, I have no idea what happened to it all. My Hungarian grandmother (and great grandmother, for that matter), are rolling in their graves. I subbed in some smoked paprika and soldiered onward.
Fired up the skillet with some various oils and bit of bacon grease for added flavor. 93/7 is a little too learn for my liking, so I needed some fat. 2.5 pounds of turkey, and here we are a couple minutes in:
Water and taco seasoning at the ready. Here I am almost at the end of the cook:
Some of the pics are a little fuzzy due to steam, but you get the picture, I'm sure.
I probably should have browned the meat a little more, but I was in a hurry. Still, the result is very good and it will serve us well as I put some by in the freezer. Total cook time, including setup, searching high and low for paprika, cleanup, and documenting here: 1 hour.Comment
Thanks for sharing.
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