Smoked a spatchcocked turkey post Thanksgiving. The bird was given to us by a Buddy from church who had too many. Used Meathead’s recipe and did the gravy. Will definitely use the method again!
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Did a chicken and sausage stir fry on the griddle. Bolillo roll on the side. Came out darn good!
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Sous vide cast iron strip steakAttached FilesComment
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Leftover pulled pork tacos. Homemade tortillas, avocado, cilantro, onion, and El Yucateca hot sauce 😋.
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Baltimore-style Pit Beef, but with a Bison chuck roast.
I basically followed Meathead 's method: https://amazingribs.com/tested-recip...t-beef-recipe/
I dry brined the chuck overnight then seasoned with SnS Grill's Not Just For Beef rub.
I cooked it on the KBQ at 225o to an IT of 118o then let it rest for 25 minutes before searing.
Beautiful! Wrapped in foil to rest, then seared.
I used my Deli meat slicer but, as Meathead said in the recipe, it was hard to cut the warm meat. I'll chill the rest and slice it cold. The Tiger Sauce is also Meathead 's recipe, I'm going to up the horseradish though - it wasn't as horseradishy as what I had in Baltimore last week. The bun is a Kaiser roll from HEB, good but a bit tough. I'm going to try another brand. Overall, this was damned good: the meat was tender and juicy with good flavor. I'm glad I made this.
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Well, this may just be one of the best all around flavor bombs I’ve made. Nashville Hot Chicken (on the kettle) and waffles. The sweet from the syrup and honey, the savory from the Nashville Hot powder, Cholula Hot Sauce and recipe from Attjack , and then the crispy chicken skin on the juicy chicken thighs added to the waffles that my wife cooked up! This was just fabulous! And, WayneT this is all GF!!!
Getting it going on the kettle.
Just off the grill - Fried chicken on the Weber 22” with the SNS - in place of a vortex since I don’t have a vortex!
and plated, fried chicken and waffles, with syrup, honey, Cholula and green onions, served over waffles.
and a close up……because it doesn’t get any better than this!
Last edited by barelfly; December 3, 2022, 09:03 PM.Comment
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Venison shanks. Recipe in wild game section.Attached FilesComment
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A memorable meal for two to kick off the holiday season.
Crispy duck breast over puréed sweet potatoes accompanied by fresh snow peas.
Duck and Burgundy, a marriage made in France.
All the cook details can be found here.Comment
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Sockeye salmon en croute. Sitka salmon recipe.
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Elton's BBQ - it is a recipe from Grace Parisi on the Sitka Salmon Shares website
We highly recommend it.
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What the hell? Is this Michelin star rating season? Y’all are killing it!!!Comment
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So, I am not good at taking pics of my cooks, and certainly do not have any plating skills to display. I am headed for shoulder surgery next month, so working through the freezer for smoking on the MAK. I have two packs of prime chuck short ribs from Creekstone, and pulled one for yesterday's cook. Dry brined with kosher salt and into the frig Friday. Set the MAK for 250*, mixed up some fresh ground pepper, onion and garlic powder. Onto the pellet pooper at 8:30 AM. Spritzed every hour or so with apple juice. Pulled and wrapped in foil at 1 PM when IT was sitting around 180*. BY 2 PM, the IT hot 200*, so I pulled and into our oven (set to 170*) for the last 1 1/2 hours. Scarfed one rib down with some air fried Ore Ida taters.
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I'm in the process of doing my second-ever brisket, ran it overnight in the Pit Boss Copperhead and deployed the foil boat a short while ago. More later!
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Dilemma turned good!
Sorry, I dragged down the Michelin star average 😂Attached FilesLast edited by smokenoob; December 4, 2022, 10:18 AM.Comment
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This was last night's dinner....lemon-pepper-parmesan sockeye salmon and lemon-pepper-parmesan zucchini "fries." I love cooking this as you can set the pellet grill to 350 F, put in the zucchini, let cook for ten minutes, then put in the salmon and let it cook with the zucchini for an additional ten.
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Congrats!
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