Did some baby backs on the PBC..
First time using Meathead's Memphis Dust, and it was a huge hit...
3 half racks... one was fall off the bone, which the boss likes, and the other 2 with just a bit of tug for me and the boy..
great bark on these thanks to the rub, plus some added butter and extra brown sugar mixed in when I wrapped them
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
Sadly, summer's over in the northern hemisphere..... Time to upgrade to.....
Show Us What You're Cooking Volume 27, Fall/Autumn 2022!
Here's a link to the past SUWYC 26 (Summer2022) https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1240113-show-us-what-you-re-cooking-suwyc
super soft! Just the roll for a cheesesteak wit or Chicago style Italian beef! I can also see shaping smaller and they would hold up to a good brat with lots of grilled onion or even one of those dang chili dogs!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Did the Vermont Whole Wheat Oatmeal Honey Bread todsy. Did 4 rather that 6. Tomorrow a certain Pitmaster Santa will deliver to some very nice neighbors.
Whiskeyman53, haha. Yes this state isn't that big. I could make it from N.Y. border to Boston in about 2.5 hours. For me, 1.5 hours to Boston, not factoring traffic. I see north and south shore as member locations. If folks in this area want to think about a meat up in the spring let's discuss. I know BBQ is not big but I'm thinking Boston by the water, Boston Seaport. Walking distance to the North End and seafood galore. If there is interest, please raise your hand.
Smoked chuckie sandwich. Chuck roast was dry brined, smoked in the SnS kettle for about 6 hrs before wrapped and finished in the oven. Pulled, mixed with a little bbq sauce and put in a roll.
That looks great... WAYYY better than the crappy roast beef sandwich I had at Arby's yesterday. I don't even know what I was thinking, other than hadn't had an Arby's in many many years. It was just awful, overcooked soft salty beef with terrible sweet corn syrup BBQ sauce and supposedly cheddar cheese that I couldn't even taste. Won't do that again! Sorry, I digress... let's just stick with real smoked beef! Again, that looks great!
Pulled pork. I was helped by my kids who were asking all the “why?” and “how?” questions. Not many photo’s except the cleanup since I was enjoying the moment.
It's cold... so no sear, straight smoke lamb chops and lobstah. 225 for 1.5 hours, the lamb only did an hour then went to the MAK warming box. Hit everything with a culinary torch at the end. Butter just has lemon, dill, and garlic. Lamb was marinated in UK style mint sauce for an hour.
What’s for dinner?
How bout the potato cheese soup we have in the freezer with some garlic bread and salad?
Sounds great!
Hey, this looks like Cioppino base!
Oh, throw some shrimp in it!
OK 😁😁😛
So this dish didn't turn out quite the way I wanted it, but it was still good. It's an adaptation of Sam the Cooking Guy's Garlic-Lemon Chicken.
You start off by slicing 3-4 lemons and arranging them in a 12" cast iron skillet. Squeeze them a little to let out some juice and then add in about 1/4 cup of vermouth. (I've really taken to his technique of using vermouth over white wine. It's cheaper, tastes like white wine in dishes, and is far more shelf-stable.)
In his video, he spatchcocks a chicken. I used just straight bone-in, skin-on thighs. You rub the chicken all over with a butter, garlic, thyme, parsley, and rosemary mixture. (Which is far easier said than done. That stuff likes to stick to your hands more than it wants to stick to the chicken. You can see I had some trouble getting it evenly applied.)
Into my pellet grill it goes at 450 F. Now, I thought this would take about 45 minutes. No, these thighs were hitting nearly 180 F internal in just thirty minutes.
Sure is a beautiful presentation.
Here it is plated up. I originally wanted to serve this with fried okra, but how quickly it cooked prevented me from doing that. So rice it is.
The singular problem is that the skin did not have any time to crisp up at all. The spatchcocked chicken took an hour, so in his video he had an extra 30 minutes than I did. What I will do next time is sear the chicken in a pan before assembling the dish. I think that will help.
The taste is what you'd expect....lemony (but not too much), garlicky (but not too much), and a lovely high-calorie butter-"white wine" sauce. Yummy.
Alas, this probably will be the last thing I cook outside until past Christmas. No way I am cooking outside in below freezing temps.....it was cold enough as it was tonight!
This looks like a delicious dish, Michael. Thank you for sharing it with us.
I may try this with BS chicken thighs or breasts. I really dislike eating bone-in thighs--too much good meat gets lost among the bones and gristle, IMO. At least if its boneless, I don't know how much good meat I've missed out on!
Did you use soy paste or soy sauce that the recipe called for? Just wondering...
Last edited by fzxdoc; December 21, 2022, 08:35 AM.
fzxdoc I did indeed. The soy paste gives that little extra umami/savoriness to the butter without making the dish taste asian. It does darken the butter mixture slightly, but you don't notice that in the final result.
I'll do some holiday baking over the next few days, but yesterday I started with making some treats for the dog. Pumpkin cranberry dog treats and Apple, Bacon, Cheddar Dog treats.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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