We bought a new oven for our household and it has an air fryer setting. This is my first attempt at "air fried" chicken. Dang it was good! Not as good as real fried chicken, but if you're looking for something to fill the gaps between when you ought to eat real fried chicken, this is a really good substitute!
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Chicken thighs on the MAK tonight. Wet brined 2 hours and then a sprinkle of Big Bad Beef Rub. Grilled about an hour on the MAK @350*. Served with squash, apples, and a homemade bun.Attached FilesComment
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Smoked shredded chuck roast sandwiches on a weck roll with horseradish and poutine for dinner tonight.
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Smoked French Dip Sliders!
Smoked an eye of round between 250°F and 275°F. Caramelized some onions and combined in au jus. Pulled roast at 130°F, rested for 30 min, then sliced as thinly as possible before placing back into the au jus to keep warm. Halved some Hawaiian slider rolls, layered in slices topped with the onions and added provolone cheese. Added top halves of slider rolls, lightly buttered the tops and sprinkled on SPG and smoked finishing salt. Threw back on the smoker at 350°F for 10 min! Absolutely DELICIOUS!
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Het I'm coming to dinner😋.lolComment
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Now that it’s cooled off a little, I decided to make a big ol’ pot of chicken and sausage gumbo. I’ll usually make a big enough pot to last me the winter. Gumbo is one of my favorite cooks to make and eat. I also like my gumbo with a little bit of the chicken skin in it and lots of the Cajun Trinity….celery, bell pepper and onions. I make the roux with canola oil, bacon grease and flour. I always add more flour than oil, as I like a thicker roux. It turned out pretty dang good!
STARTING THE ROUX
AFTER 10 MINUTES
AFTER 20 MINUTES
FINISHED
ADDED VEGGIES AT THE END OF THE ROUX COOK
PLEASE NOTE THE FANNED OUT CRACKERS, I ALWAYS EAT THIS WAY…🙄
Last edited by Panhead John; October 30, 2022, 08:23 PM.Comment
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I've been wanting to do smoked mac and cheese for nearly three years now, so I finally got around to doing it. There are so many different recipes for this sort of thing.....I decided to start with the Smoked Mac and Cheese from the free side (https://amazingribs.com/tested-recip...cheese-recipe/).
For my first attempt, this turned out quite good. I did make some alterations to the recipe, including one that I probably shouldn't have made. First, I used some sodium citrate (4% of the weight of the cheese) as an emulsifier. I also added 12 oz of sliced andouille sausage that I had browned up in a skillet.
The cheese sauce stayed nice and saucy, so I guess the citrate did it's job. The addition of the sausage was amazing. So, so good!
Where I kinda messed up was that after I had incorporated all of the cheese (2 cups each of sharp cheddar and colby), the sauce still seemed a bit thin, so I added another cup each of colby and cheddar. Everything was find until the cheese started to cool, then it got really thick....a bit too thick. Next time, I'll just use the original 4 cups of cheese.
Here are the sausage slices and grated cheese all staged up.
Here we are on the Chimp (350 F for 40-50 minutes).
Here we are under some better lighting....the top coating of panko is nicely browned.
And all plated up....you can see how thick it got. I would definitely do the cheese differently, as I said, but the panko and sausage make this. So good. (Might also add a bit of pickled jalapenos.) I dusted mine with some cajun seasoning as well.
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Halloween Fun with my Niece, Nephew and Family from Belize Central America. Came to Chicago Area to visit. Carved Pumpkins, Smoked Ribs and Baked Beans. Perfect weather....Can't have a better day! Oh Yeah!!
I pulled out the WSM for the Ribs today...I think a dedicated smoker is generally superior to kettle add ons. I love the SnS more than anything...No bones about it...Sometimes a dedicated smoker is the right tool for the job.
Last edited by troymeister; October 30, 2022, 09:00 PM.Comment
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Great looking family. And that’s the way to eat ribs! Finger food!Comment
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Wings. Did about 1/3 on the pellet smoker and the rest on the SNS with my brand new vortex! I gave into MCS last week and had to use it.
The result? Not so good. I didn’t realize how fast these would cook. I ran over to my son’s basketball 🏀 game (they lost) and I was also watching the Bears (also lost). The pellet smoked ones were good though but the vortex wings, while extremely crispy were still not bad. But not that good either. Seasoned the majority with Killer Bees Honey Hog and the rest with Voodoo Heath from Meatchurch.
So I’ll blame Roger Goodell and the North Suburban Chicago Catholic League for scheduling games during my inaugural vortex cook.Attached FilesComment
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Yes, Vortex wings cook fast! This tripped me up on my first use of the Vortex as well! -
How long did the wings stay on the Vortex? just curious. Most of the time, they’re done in 30-45 minutes. -
A solid 45 minutes I’d say. I did drumsticks last night with vortex and they turned out amazing. Those were done at about 40 minutes.
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Kind of rainy today so i decided to do a pork chop in the air fryer and some beans. Rancho Gordo Vaquero beans done up Santa Maria style (https://www.foodandwine.com/recipes/...pinquito-beans) I decided to do this on the spur of the moment and didn't soak the beans or use the instant pot, so while they were tasty, the were still a little "firm". Marinated the chop in apple cider for a couple hours, used some salt lick rub I got at the heb. It is salty and a little spicy. Luckily I didn't overdo it, and it melded well with the sweet cider.
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Smoked a Chucky on the Big Joe and made chopped beef sandwiches with caramelized onions, mushrooms, and horseradish cream sauce (Malcom recipe). Pictured here are leftovers I fixed up for breakfast this morning. Had to use slider buns cause that's all we had left. Great fun cook and delicious. Next time I think I'll melt some provolone on top of the beef.
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Witches hats, just little treat for Halloween for the kids, who are never too old to enjoy these sorts of things. This is a micro-mini version of what my DW usually makes at Halloween. She's working on her master's degree and does not have time for such frivolities, though this is her favorite night of the year to cook (she hates cooking every other night of the year
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She usually takes full size Keebler's Fudge Stripe cookies and sticks a Hershey's kiss on top. I don't have much time for frivolities, but by chance I had some mini fudge strip cookies, so I took a mini chocolate chip, filled in the hole, melted a little of the chocolate with some butane, and stuck a full-size chocolate chip on top. I used the butane to remove the haze from the chocolate, which worked nicely.
Not quite cooking, but I made witches hats. They may look huge, but they are only about the size of a quarter or Euro. Just having some fun over here.Comment
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