Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Spinaker Yessir, I read your review before pulling the trigger. Thanks for that detailed analysis. I was a bit concerned about your comments about the legs being somewhat insubstantial but for my application on a smooth deck surface, they are fine. So far, it has exceeded my expectations.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Is it a loose meat sandwich? Is it a sloppy Joe? Just what is it? (Alexia waffle fries).
I started with a sloppy Joe recipe. I used another pack of the pat lafrieda mix. I omitted the ketchup, because ketchup, and subbed MH KC bbq sauce. And used extra yellow mustard. Italian style rolls, because it’s what I had. Overall, not offensive and it worked because I was lazy tonight. Probably could have been more saucy, but whatever 🤪
My grandma (and lots of other people in NW Iowa) called her version taverns. I assume that's because that's where they were served. I'm sure they were on the menu when she had a café. In Iowa they are also called "Maid-Rites" because that's the name of the chain that made their fortune on their steamed hamburger sandwiches. According to legend if you get to the bottom of the steamer you will still find some of the original hamburger/onion mix from 1926 when the sandwich was first Made. Rite.
Messy but healthy -- tofu marinated in gochujang, tamari, and sherry and stir-fried with Brussels sprouts, mushrooms, sweet pepper, jalapeño, and spinach served over brown rice. If you like tofu this was pretty good, however, I think it is easier to fry the tofu without a marinade and then braise it in sauce to add flavor.
Clawbear57 Face your fears 😀 tofu takes on the flavor of whatever you throw at it. Be careful in that it comes in different textures. Try firm or extra firm tofu first.
Butter Pan Chicken
Greased pan, rub, and slice up a stick of butter
In smoker set at 350
Load into Smoker for 90 Minutes
After 90 minutes, move to grate for 30 minutes. Dripping in pan make a fine gravy
My parents went to Chicago for vacation and in exchange for watching their dog they brought me back the sport peppers, mustard and relish to make my own Chicago style dog. Here is my attempt.
Sid P It was delicious! I loved the bite of the pepper the most.
SheilaAnn I cheated my way through the poppy seed bun, I bought brioche hotdog buns melted some butter, brushed the outside of the bun with butter. Then sprinkled with poppy seeds and baked in the oven till the seeds stuck.
No real occasion, but it was the last good weather night before daylight changes, so I offered a meal deal up, and sold out. hoovarmin , I’m pretty fortunate to have a very large group of genuine friends from all various interests in life. They are always quick to congregate if I have an idea. Lol
I’m Blessed that way, and it is not lost on me. I just had a friend ask if I would put “date night meals” up for bid, for a charity of my choice,
Last edited by Richard Chrz; November 4, 2022, 07:44 AM.
My wife and I donated a 6 course meal on a silent auction fundraiser once. It was interesting to cook for a group and not eat the same meal. I learned that I don’t think I would be a good cook in a restaurant.
I have seen folks roasting birds in an “ upside down” vortex and the results intrigued me. I hunted up an old pie pan ( please don’t tell my Mrs.) and rummaged thru the garage for 20 minutes before finding a beer can chicken stand left over from the fad days of the late 90’s that I knew was in there somewhere.
I figured ( incorrectly I know now ) that this would be a great combination and since I was going to use the stand I might as well load it.
I chose the only thing in our fridge that even remotely resembled a beer, a caramel apple hard cider which I thought ( incorrectly I know now) might impart some flavorful steam into this bird.
As this was a last minute “ you know what I should do” type of cook the bird wasnt brined or marinaded as it actually had just reached thawed in the fridge. I washed her out good, rubbed her down with a bit of olive oil and gave her a heavy coat of Webers Savory Herbs w/ Roasted Garlic seasoning.
I set the grill up for this “ method “as I have seen done and shoved the can dropped some pecan on the coals and it was off to the races.
I rotated the lid vent every 15 mins to be sure I was getting an even cook and didnt check it for an hour. When I opened the 26 up at the 1 hour mark I was pleased with the nice uniform color of the bird and the smell coming from my grill. Came back in 30 mins expecting a low 170s temp but found conflicting temps between white and dark. Such conflicting readings I really thought my new thermopen was faulty so I grabbed my daughters and same thing. Closed up the lid and gave it another 15 mins and checked again and was much better looking 180 dark and 165 white. Closed the lid for a final 15 mins and made a salad.
Went to pull the bird off the fire and was amazed how cool the can and stand was. I actually grabbed it and pulled it from the bird barehanded and knew right then I have screwed up!
Turns out that while the vortex does an amazing just of roasting most the the chicken it didnt provide enough heat to over come the insulation of the chicken to boil the cider to generate the steam I needed. The bottom of the bird was still at 125…Long story still too long…the bird is wrapped and in the oven cooking the bottom to at least done. This bird will be pulled for soup if it’s but I have my doubts.
Lessons learned;
1. Vortex great and will try again sans can but maybe on a 22 as I think it gets hotter lower then the 26.
2. Caramel Apple Cider stinks when warmed to 125.
3. Beer Can chicken should be left in the 90s
Anyway here are some pics of a deceivingly pretty bird cook that ended poorly.
Looks great CHNeal , and thank you for the detail and great pics. You got a good deal on the chicken, too. $$
+1 for what WI Bubba wrote Bogy , I agree, if nothing else because it is easier than spatchcocking. Season and/or brine, stick on the stand, and let it roast. Done deal. hoovarmin , well stated, Grasshopper.
It’s a beautiful looking bird and I’m sorry the caramel cider was not an optimal choice for steaming. I won’t even speak to the issue of caramel and cider playing well together. 😉
Humble pie is a dish we get served when we least expect it. It’s best to pair it with a great wine to elevate the experience.
Best beer can chicken ever: season bird. Place on stand WITHOUT beer can. Open beer. Drink beer while cooking chicken. Recycle beer can. Eat chicken when cooked. 🤣😎
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
SheilaAnn it’s a great book! The depth that it goes into…🤓 just like The Food Lab. It’s a must have book in my opinion! I have not read it cover to cover yet as I did the Food Lab, but now that the winter is coming I’ll go through this.
Chicken Scarpariello courtesy of a SheilaAnn post a few pages back. This did not disappoint and will be made again, especially in these colder months. I served it over a mish-mosh of noodles I had on hand but I need to pick something smaller like she did, penne maybe, and I’d like to thicken up the sauce a little bit because it is DE-LISH-US.
Just saw this…. Like I mentioned, I used gemelli (corkscrew style shape) and it did great with the sauce. Last week I used Casarecci. It looks like a small scroll. Held so much sauce! I bet small shells would be good, too, for sauce.
My homemade chicken stock is hard core, so I didn’t need the pasta water to help thicken.
If the sauce seems thin, remove the proteins and reduce. Because over cooked chicken and sausage stinks.
Nicely done Andrrr , I was looking at possibly making this, too. SheilaAnn is spot-on with the noodle choice, you definitely want something to hold some sauce in those tasty bites.
Still mild in Alabama but the leaves are beautiful. Grilled some pork steaks, small potatoes with a cut sweet onion, and Brussels sprouts. Potatoes and sprouts were good but I’m going to keep experimenting with them to get a richer taste. Suggestions?
Hey hoovarmin! I'm in Hayden, between Birmingham and Cullman. I think I'll blanch the sprouts next time but. I cut them in half and toss them with olive oil and seasoning and cook them in a grill basket (though the potatoes took that this time so I put them in a grill bag).
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