What a fun cook today. I had the chef of our areas top food truck (also manages a restaurant) stop over, as well as his girlfriend who we are friends with. He raided his gardens and brought fresh squash, apples, Brussels sprouts, maple syrup, and more. Everything got smoke tonight, 22wsm, the 26 and 22 kettle, plus 2 induction burners to finish his sides. Loaf of fresh bread, a spatchcock chicken, as well as my normal grilled chicken. The appetizer was a sliced honey crisp apple covered with bacon and smoked. I forgot to get photo’s until it was almost to late.
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Last edited by Richard Chrz; October 23, 2022, 02:02 PM.-
Nice work, Richard Chrz ! Were the pecans smoked, roasted, or both? -
HotSun , I don’t recall seeing him put the pecans on the smoker, although he may have, as he was transferring ingredients from my lodge paella pan in smoker to pans that he put on my induction burners to finish. -
Two compliments that I got from him on this cook, and I take them with a bit of a smile, and believe he was likely being overly kind. He said he has not enjoyed bread like that since cooking in Europe, he could not stop eating it, he took the heel home, but that was all that was left, my wife and I did not have a slice as we have such access to it. he also requested chicken, later to tell me that he rarely has had smoked chicken that was that good.
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My first soup of the season. I had some stock and pulled chicken from a rotisserie chicken I did a little while back in the freezer (and lemongrass). So I threw together a tasty Tom Kha Gai to go with our sudden Fall weather.
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I placed an order earlier in the week to Wild Fork. The prices are very reasonable and I heard positive reviews here and in other places. I ordered a couple of chickens, mahi, shrimp, bavette, and some pork chops. Everything has been great. Here are the Berkshire thick cut rib eye pork chops. Cooked on the pellet grill reversed seared on the griddle. Served with broccoli and furikaki rice.
Last edited by Old Glory; October 23, 2022, 07:48 AM.Comment
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Chicken Souvlaki with Tzatziki Sauce and Moroccan Kefta Kebabs cooked over a live oak fire. About an hour before cooking the kabobs, I wrapped some sweet potatoes in foil and dropped them up against the burning logs. Then made a garbanzo bean salad with lemon, red wine vinegar, shallots, parsley, and olive oil. A little bit of everything made it onto my pita.
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Slathered some Fat Tire Amber BBQ sauce on those thighs, Guinness doing a thing for Florida…
Vortex for the first 25 mins or so, then I stack n wrap in a pan for another 35 mins or so.. we like em fall off the bone. Tators were steamed on the gasserAttached FilesComment
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Low carb egg pancakes with leftover pork belly bits. Sugar free syrup. They hit the spot and I will do this again!
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bbqLuv the ingredients were eggs and pork belly. (And and a pich of xanthum gum.)
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Fired up the Weber 22 kettle and used the plancha for breakfast on the grill.
Potatoes, caramelized onions, bacon, and eggs sunny side up.
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Was kinda bummed the store didn't have cilantro or the tomatoes I wanted. But made some smoked guacamole for game day.
Left the onion, garlic, and green chilies on while I mashed avocados and diced tomato after about 30 minutes at 170F.
Used some smoked salt I made and the only ingredients not smoked was black pepper and of course the chips.
Last edited by ItsAllGoneToTheDogs; October 24, 2022, 11:13 AM.Comment
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Game day wings over a fire of oak splits on the 22 kettle.
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To not be outdone by Richard Chrz , we cooked a little brunch on the plancha too, only to be outdone by Richard Chrz . 
Oh, it's a pizza steel but it works.
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I think you nailed it, by the looks of it! Beautiful fire / cook set up, and always the photo’s!Last edited by Richard Chrz; October 23, 2022, 05:01 PM.
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I had a small piece of pork belly I had purchased from Wild Fork. They sell it as a “Pork Belly Steak”. The listing from their web site as shown here says three pieces. It’s actually only one of about a pound. Mine was actually 0.95lbs. It’s totally trimmed too.
Anyway, I wasn’t quite sure what to do with it. Wifey is still away on her girl’s weekend and I thought it was about right for one person. But how to cook it??
So I ended up adapting Malcom Reed’s recipe for PB burnt ends and basically cooked it as one giant burnt end! Hit it with my favorite pork rub, smoked it whole to a 165 IT, then wrapped in foil with a little brown sugar, butter, and honey. Yup. That’s Malcom’s recipe. Pulled it at an IT of 200. A final layer of sauce and that was it. Turned out really good. I’m ashamed to admit I ate it all. 🙄🤦♂️Comment
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The Gods smiled today as within 15 minutes I received a notice my Vortex was out for delivery and Mrs Neal mentioned wings sounded great for dinner!
I’m not an complete idiot so I headed to the market for some wings.
One of my family’s favorite all time wing recipes is Chris Lilly’s spicy apricot wings. I’ve been making them for years and they are just everything I want in a wing.
Side note: I had the honor of meeting Chris many years ago in Memphis. Real glass act guy. I was just some nobody-wannabe that a corporate marketing dude pushed in front of him, he took the time to stop and really talk to me for like 15 mins. Real cool experience.
Anyway this recipe is from the Big Bob Gibson’s cookbook.
The vortex is amazing! Took most of the work of rotating these as much as I used to need to to get an even cook. Could have gone a few minutes longer to really crisp the skin but pulled them at 185 and they rocked!! Another thing to mention is that I’ll never go back to a 22! The 26 is my grill!
This recipe is spot on and if followed is really fool proof and real real good!
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Couldn’t decide what to do for dinner tonight. Then I remembered we had these Smithfield Chairman’s Reserve pork chops. Honey garlic glazed with taters and Brussels sprouts. Also had my Ken Forkish harvest bread with Poolish. I had to cut everyone off from the bread to save room for the main event!Attached FilesComment
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