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**SheilaAnn** · October 27, 2022, 11:41 AM

A neighbor has ducks that are laying about 2-3 a day. Look how high the yolk sits! I cooked on low until the white set enough to flip. Flipped and turned the heat off. Stayed in the pan about 3 minutes. I like lots of black pepper…..

**SheilaAnn** · October 27, 2022, 11:42 AM

As mentioned in the menu thread, picked up kalbi cut short ribs. Marinated in soy, mirin, garlic and Asian pear. Steam rice and sesame cucumbers. grilled over white oak because my big chunk from the other day had some life left.

**HotSun** · October 27, 2022, 01:41 PM

I bought 3 whole chickens 6 days ago, for $1.19/lb, and have been waiting for the weather to cooperate to roast all three. Today is a beautiful Indian summer day, breezy and in the low 70's. The sun is hanging lower in the sky and I know my days of outdoor cooking are limited, so here is what I did.

Two days ago I prepped three birds:

Wet brine, using only the hot pickled cauliflower juice from my canning exploits
Dry brine, Montreal Chicken seasoning, not my favorite, but went over well with the family and I have a surplus of the stuff. Seasoning went over the skin and under the skin (breast only)
Dry brine....wait for it.... the taco seasoning I made and showed here last week. The ingredients are nearly identical to the Peruvian chicken I did a while back, so why recreate the wheel when I have a quart of the stuff in the cupboard? Same technique, over and under the skin

I bought some polyethylene bags in bulk so that I could do some wet and dry brining easily. Here is what bird #3 looked like after two days:

So after waiting patiently for days, I setup the Kamander, Inkbird as my temp controller targeting 369F, Vortex cone, charcoal briquettes (a first for this cooker), and some blend pellets for smoke. Here is bird 1 (note the tear in the skin is how it came from the processor):

Bird #2:

Birds 1&2 cooked fast, so this was ready before lunch. So I had a little for lunch, as bird 3 was roasting. Bird #1 wing, bird #2 breast, weird slaw from the other day, and a store bought blueberry scone, which was weird:

Bird 1 was really moist, don't the the pics fool you.

Bird #3:

Note the crushed red pepper seeds still stuck to the back. I put those on as a joke when dry brining and they never fell off.

I was able to save the drippings for all. I froze about a pound of chicken as I carved up and deboned #1 and #2:

All told, roasting took about 5 hours for three chickens. I expected to be cooking all day, and I only started at about 9:30 with setup. It was faster than I expected, but doing multiple chickens in a day presents a strong case for a PBC. Just sayin', DW.

#1 is probably the juiciest and I will wet brine all my poultry from here on out (it's how I do my turkeys, so old hat for me). I took them to 165F internal, but probably could have pulled them earlier. #3 I added a little water to the drip foil, which kept the drippings from browning too much. Results are very good and I'll let the family decide what to eat tonight. Oh, one other thing: the drippings are to die for, oh goodness.

Since the cooker was hot , I took the pepitas that I cold smoked last week and roasted them with oil and salt, with great results:

The raw, smoked pepitas had an ashy taste, but it seems to have cooked away here. All is good at my house.

And that, my friends, is what I'm cooking.

Attached Files

**SammyJ** · October 27, 2022, 03:34 PM

Just a few ribs, easy cook!

**Jfrosty27** · October 27, 2022, 04:31 PM

I had some beautiful thick cut Berkshire pork chops from Wild Fork. I rubbed them with a nice pork rub on Wednesday morning and let them dry brine in the fridge until I cooked them up this afternoon. I was feeling lazy so I simply fired up the Recteq at 225 and tossed them on. They temped at 145 after about 90 minutes. Pulled them, nuked some pre-made cheesy potatoes and boom. Dinner.

These chops are terrific. So moist, tender, and flavorful. We love them done simply to let the pork goodness shine. Yum.

**Richard Chrz** · October 27, 2022, 05:25 PM

Burger night! Single burger, loaded with caramelized onions, & mushrooms, with cheese.

**WayneT** · October 27, 2022, 06:46 PM

Satisfying, simple, southern breakfast.

Cheese grits.

**hoovarmin** · October 28, 2022, 05:58 AM

I was tired yesterday and decided to keep dinner simple. Cooked 12 boneless and skinless chicken thighs that were intended for a stir-fry on the Big Joe instead. Half were seasoned with Chicken Sh_t for the little kids and the other half with Tony Chacheres Original for the big people. One of each is on the plate below. The sweet potatoes were cooked on the Big Joe as well. Turned out delicious even though it looks super boring.

**DTro** · October 28, 2022, 10:24 AM

I had to pick up Mrs. DTro at the airport right around dinner time. She was hungry, and we were in rush-hour traffic. I had to cook something quick when we got home. If only I had thought about this earlier instead of watching all those Moonshiners re-runs.

The first CI went into a 550º oven to preheat. Potatoes, carrots, and mushrooms were prepped and placed in CI pans. When the first pan was piping hot, the ribeyes hit the heat to sear, and the potatoes and carrots went into the hot oven. After frequently flipping the steaks, some butter, thyme, pepper, and garlic joined the cast iron dance. By the time the steaks cooked and rested, the veggies were ready to eat. From preheat to plate occurred within an hour.

Now, time to get back to my shows, but wait, the wife doesn't like that one.

Veggies before cooking-

**Elpaco** · October 28, 2022, 12:19 PM

12 hour cook of a Scandinavian raised wagyu brisket with Craig’s beef rub. Best I’ve ever done.

**CHNeal** · October 28, 2022, 01:58 PM

Teaser for tonight’s supper for CaptainMike
Daughter bailed on it last night so I got this. I think I will bake it on a kettle just to add some entertainment and style points to this very quick and simple recipe.

**Richard Chrz** · October 28, 2022, 06:11 PM

Pizza night.

**CHNeal** · October 28, 2022, 06:35 PM

Ok Ladies and Gentlemen, Boys and Girls, Children of all ages. I give you…..

Texas Chicken Spaghetti!!!!

Real simple and fast cook. 45 mins all in if you can multi task. I really wasn’t sure about this recipe, what with the Velveeta and condensed soups but it took me for a walk down memory lane with the aroma and tastes.
I don’t remember Mom making this but it sure feels like home. Not sure this one will
go over with the city folk or those that drink wine with a cork but for this midwest family this is a keeper.
I was going to do this on the grill but didn’t have a foil pan large enough and I was down to just one 1/2 pan. I learned my lesson about taking my wife’s pans outside so this went in the oven and I’m glad it did. It filled the house with a warm feel just right for a fall day.
I added more chicken by about a third then called for. Actually I used a 4lb fryer I spatchcocked, pulled and froze a few weeks back.it was well seasoned as this recipe needs the chicken to be.
Served it with store bought frozen garlic bread because it seemed to call for it.

**Harry** · October 28, 2022, 06:50 PM

Trader Joe's Ahi tuna steaks. I love these when I have a pile of "used" Kingsford briquettes with their slightly reduced heat and slightly reduced burn time. I keep them around for FISH! like the Ahi. PERFECT result. FWIW, I used those Belarusian paraffin cubes to start the fire and love the LACK of loose embers and ash floating around the deck. Weber Summit Charcoal Center sitting on a white fibreglass welders' cloth (because I've created a sufficient number of burn spots on the deck already). ALSO, I love this time of year - moldy leaves make me think of, and covet, Old Ezra 101 proof 7 Year Old bourbon (which isn;t made anymore). Its leaf mold/mushroom must/composted grass smell is a high point of Fall.