Sunday morning breakfast to get me thru a days yard work and up till time to make blackened catfish for dinner! I made my blackened seasoning mix so I am not rushing around at 5 pm and I also prepped a couple of cooks for this week.
Couple bone in chicken breast splits are now soaking in olive oil and parm and garlic rub and some loin chops hit the olive oil with some jalapeño garlic and caramelized onion seasoning.
Last edited by CHNeal; November 6, 2022, 10:16 AM.
I bought the OKJ Bronco Triple Grate accessory. I am smoking 2 BB Ribs, 1 Pork Butt and 6 Chicken Wings. All have Meat Church rubs. This is my first cook using this new toy. My challenge is trying to get all 3 meats done at the same time. That won't happen!
@Panhead John
If I needed a new smoker I would definitely give it a hard look.
As it is I have capacity to do a 16 racks of ribs or 8-9lb butts or 4- 18lb briskets or 5 spatchcock chickens. There are only 2.5 people in my house and I’ve given up catering so I’ll just have to live vicariously thru you all!
John "JR"
Minnesota/ United States of America
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I think the shoulders took about 8 hours, unwrapped and then about 1/2 hour once I wrapped them. The ribs and pork belly were done in about 5-6 hours. I cooked at about 220 for the first 3 hours, then bumped it up to 275. No reason really, other than I was not really paying attention at first. The 30 MPH north winds blowing outta Canada were sucking the heat fro the firebox. So. put up a wind break and all was good. Oak and Cherry wood. Filled a huge water pan for the bottom on the KBQ. bbqLuv
Looks good, that reminds me I have some in the freezer
Thanks.
Before I got a pellet grill, I used to place them in a pan, cover them in beer, and slowly bring them to a simmer. Then I would finish them on my gasser. It does not have to be beer, soda pop works too.
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Actually that’s the third time I believe. CaptainMike posted about it and made it, then CHNeal made it, now David. It’s pretty damn good, we just call it Chicken Spaghetti though.
Vortex wing redemption for lunch. They were done in 25 minutes and amazing.
Pork chops for dinner. The 2 on the indirect rack were done in the pellet smoker and the other 2 were done on the kettle with SNS insert, done low and slow with an apple chunk. Couldn’t taste a difference between the two and they were both good. Sat in Italian salad dressing marinade all day. 4 chops were $30 at Mariano’s (Kroger) which seemed high. All in all a good meal.
Meatballs are for tomorrow nights dinner. My wife made them and they’re always delicious. Figured since the smoker was running why dirty up a pan?
One side are meatballs done in the new air fryer and the other side were the smoked ones.
Bears lost, but I’m ok with that so all in all a good day.
My wife spent her childhood in Nawlins so she is a pretty good critic of Cajun food. She likes this Blackened Catfish a lot. https://www.allrecipes.com/recipe/21...kened-catfish/
I found this about a decade ago while trying to recreate the dish as her father made it. I’ve made it I’d guess 30-40 times over the years and it just excellent. She says this is pretty much how she remembers so that’s good enough for me!
I made about 50% more then usual so I added more butter to my skillet then I needed..oops.
The recipe calls for butter to be poured over the fish at the end so I always have it ready then never use it, guess I should cut that part out.
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My 21 year old son got his first deer in Louisiana last week and brought over some venison ground with bacon. I cooked it in the PBC and we had them for dinner last night. He processed it himself, and it was his first time doing that. He ground it too finely and did not anticipate how much more fat was necessary to keep it from being dry. We all just told him it was the best we'd ever had, lol. I told him to take the deer even though it was small since he'd never killed one before so go easy on him about how small it is.
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