-
This was the first time using a cast iron skillet to cook steak. I have always been a steak over flame guy. I couldn't pull away completely from the grill, so for little visual I finished it over flames for the last couple of minutes. It came out fantastic. Next time I'll only use the skillet and see how it turns out.
-
Felt like a Detroit pizza night. Half pepperoni, half plain per my family’s preferences. Primarily followed Kenjis recipe from Serious Eats. Cheese was half aged mozzarella, half Monterey jack
Comment
-
Hulagn1971 - I used a Lloyd's 10x14 detroit style pan (https://lloydpans.com/detroit-style-pizza-pans.html)
-
-
It has been years since I’ve had chicken fried steak. both the wife and I were craving it so we fixed that tonight! And this did not disappoint! Got the CI skillet going on the gasser and made perfect chicken fried steak while my wife made the mash potatoes, gravy and green beans.
Comment
-
I did wings again tonight. With a Vortex, this gives you repeatability and almost pellet grill-like convenience.
Here's how I do mine:
Take some chicken wings and cut up into drummies and flats, about 22 total wing pieces. (I save the wingtips for stock, which I am convinced I will make in my lifetime. I think.) Dry brine the drummies and flats overnight.
When ready to cook, dust both sides of the chicken wings with a some black pepper and garlic powder.
Let a full chimney of KBB go in a Weber chimney for about 20 minutes or so. Pour into Vortex. Put the chicken on the grill, with the drummies just a hair closer to the Vortex than the flat. Add a wood chunk directly over the Vortex. I've been using cherrywood lately.
Go for ten minutes. Rotate dome. Go for another ten minutes. Rotate dome. Go for another 5-10 minutes and pull the chicken when there're ~190 F. (I don't flip. Also, the rotating probably isn't necessary, but it does help me remember what 10-minute segment I'm in!)
Sauce immediately. (My goto Buffalo sauce for this amount of wings is 1/4 cup Frank's Red Hot with 2 tbl unsalted butter.)
This gives perfect bite-through skin. So very good.
Comment
-
Chuppy I honestly don't know, but it must be close to 500. The Vortex is the secret. I don't even let the grill really heat up. Once the charcoal is ashed over in a chimney, I pour it into the vortex, place the chicken all around it, place the piece of wood over the vortex and then just rotate the grill top 90 degrees every 10 minutes. After 25, 30 minutes at most the wings are perfect.
-
I've had this Kenji Lopez take on guacamole on repeat this summer.
Comment
-
I followed a Malcolm Reed recipe for chuck roast. When I saw he used a pretty high temp on his stick burner, I figured I could replicate with my PBC. I cooked on the grate with charcoal and a couple chunks of apple wood until I got to 175. Pulled it and put meat in an aluminum tray. Added a half stick of butter (or so) to the top and filled the tray roughly 40% level of meat with beef stock. Covered tray with foil and continued cook to 205 internal. First taste was delicious.
Attached FilesLast edited by Firecracker; September 25, 2022, 09:52 PM.Comment
-
-
We had a great night with the outdoor oven this past weekend. I literally spent 3 hours standing in front of the oven, feeding the fire and making the food. It was awesome. I loved every minute of it. I used oak and cherry splits, as I find that it coals up really nice and keeps the oven evenly heated.
Here we have some Korean Inspired Pork Belly.
We also cooked up some Caribou Brats from a hunt my buddy did in AK a few weeks ago. So, so good!
Made some cast iron shrimp with a ton of butter.
Finally we made these things.......not sure what we are calling these little guys. we made up some dough, laid out some salami, gouda cheese and roasted garlic. I put some ghee in the bottom the pan and basted them through out the cook. These were a HUGE hit. So damn good!
Comment
-
Oh yeah, I also split up some oak and cherry to fill up the bunk before winter sets in. While that was going on, I felt like I needed to have some ribs going too. I went with a sauced rib this time, not sure why.....but I basted these babies with some Blue Hog Smokey Mountain Sauce. Man is that stuff good.
Comment
-
Made this recipe for dinner tonight. Turned out very nice. Definitely be a regular easy to make dinner
https://donalskehan.com/recipes/brie...n-pappardelle/Attached FilesComment
-
-
After Labor Day, I posted about a "Manager's Special" on spare rib racks - $0.87 a pound - so we bought four. First one was done per Meathead. Second and third were experiments, and the fourth will be per Meathead. This is about the third which turned out OK but was direct-cooked instead of indirect smoked. PLUS, I have some cautionary comments if anyone wants to try a direct cook with a "plum sauce".
Wife reads cookbooks for fun. Number three rack was "ribs with a plum sauce" and pretty much followed the recipe in "Best of Gourmet VOL. III", p.140 (Conde Nast 1988).
THE SAUCE (which really is a glaze) - Saute one chopped celery stalk, 1/2 cup chopped bell pepper, and one coarsely chopped yellow onion in about two tablespoons of canola oil. Add two pounds of coarsely chopped and pitted plums along with one tablespoon of cider vinegar and Dijon mustard and bring this mess to a boil while stirring a lot. THEN, reduce to simmer and cook this for about an hour while stirring occasionally and adding water to prevent sticking but also letting the mess thicken. Original recipe did NOT call for straining, but we did so chunks would not fall on the coals or stick to the grill when the sauce is used (see below).
THE COOK (maybe 1 and 1/4 hours altogether mostly with the lid closed) - Over a basic charcoal bed (in my case about 3/4 of a Weber chimney's worth using charcoal baskets to keep the coals in a narrow band under the rack), cook the ribs on one side for 1/2 hour then flip over for another half hour. Baste ONE SIDE with the sauce and then close the lid for five or so minutes to let the glaze caramelize some then flip the slab and coat the other side and then close the lid for five or so minutes. Take them off and slice when ready to eat.
THE CAUTIONS - I added no wood so they weren't all that smoky. ALSO, the plum sauce/glaze had surprisingly little taste so the rib flavors were dominant (a good thing). Original recipe called for a little cayenne which we did not add. Not sure adding it would have improved the sauce; at least it wasn't syrupy sweet. IF YOU EVER DECIDE to direct grill instead of indirect smoke, the one hour cook should work OK, but I suggest using wood chips and also using a good wet BBQ sauce if you want a nice glaze. In other words, they LOOKED good but were just OK.
,.
Attached FilesComment
-
-
Some super simple fare for lunch. Technically an indoor cook even though I toasted the buns on my SNS Keettle while it came to temp.
Good ol’ Sloppy Joe’s. Sweet Gherkin pickle is a must with Sloppy Joe’s in my house.
Comment
-
Just Burgers tonight, the Brivelle Smart Grill was made for Burgers!
Comment
-
nice signature Panhead John plates there and supper lookin’ burgers! -
I agree with WayneT . Those look a lot better than "just burgers". Kind of like saying "just water" when your body surfing in the pacific ocean
-
Comment