A picture perfect fall day here in SE Wisconsin. Mid 60’s, no wind, and total sunshine. Malcom Reed to the rescue!
I did his Smoked BBQ Meatball Subs. Details at his website. But in short, smoke your golf ball sized meatballs until done, glaze with bbq sauce, build the sub with sliced provolone on the bottom, then meatballs and sauce topped with shredded mozzarella. Put back in the smoker to melt the cheese. Enjoy!
These were really tasty. First time at this but it will be a regular from now on. As usual, photos stink, but you get the idea. 🤷â€â™‚ï¸🙄
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Fall is on the air here in Halethorpe, Md, so I made some Ken Forkish Harvest Bread With Poolish. The loaf on the right was baked in cast iron Dutch oven. The one on the left was baked in cast iron skillet with stainless steel bowl covering it to provide the steam. Note the difference in color between the two.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Brisket overnight 200 degrees on the pellet smoker. I tried a new trick for more smoke flavor. I place brisket on during start up. I could taste a difference.
That's an interesting experiment. Thanks for posting about it and your perceived taste improvements. I wouldn't think that the one long burst of smoke at start up would have that much impact over an 8+ hour cook. Tasting is believing though.
Smoked Frozen Spareribs on a friend's lowest cost camp chief.
All I did was score the membrane, seasoned with Traeger Pork and Poultry, then smoked at 275/300*F to 170* internal, wrapped in foil, and done at 205*F internal.
To my surprise them bones turned out really good. I mean really, really good.
I learned you don't need a spendy grill to cook good BBQ.
Had to get a chicken roasted before rain from Ian rolled in last night.... This chicken was in bad shape, had some broken bones, so my expectations were low. Coated with Montreal chicken seasoning and allowed to dry brine for a couple hours. Fired up the Kamander, with the Vortex cone in indirect chicken roasting mode. Threw in some hickory for smoke. Put the chicken on the Cuisinart roast chicken holder that I picked up at BB&B a couple weeks ago, fits perfectly in the cone with no touching (Vortex cone size is small):
Ambient temp was about 60F and cloudy. I set my Inkbird to 374F. it took about 1:45 to roast to 165, which is about what I expected. Here we are, back side up (oops, my bad):
This turned out really good, especially for a rush job. I don't like the Montreal chicken seasoning as a general rule, but it was great. Due to convection through the inside of the bird, it was perfectly juicy and done, inside an out. My DW says it was the juiciest chicken she remembers having. My daughter thought the coating was too spicy but liked the chicken. My son liked it.
No plating pic, my apologies, as it was a typical busy Friday night.
Had a couple bone in split breasts thawed and seasoned for last nights supper. Turns out I should compare the menu to the schedule.
We went to an event at a local winery last night , going to the Husker game this evening and a Diana Krall concert tomorrow night…
So I just cooked off and bbqed these for the fridge and probably a late night cold chicken snack after the game or a hangover breakfast tomorrow morning!!
these soaked in my rib rub and olive oil for 3 days. Cooked off real hot on the 26 w/ a chunk of hickory and sauced with Sweet Baby Rays
+1000 on mrs. Elvis Costello. Diana is my BF’s girlfriend. We saw her at Pala Casino down here. Super intimate. She and her people had late supper as did BF and I. She said, "hey!" BF was thrilled. 💕 🎹 🎤
Taking advantage of a waning summer up here in Northern Michigan I smoked these two slabs of Baby Backs today. Using my offset smoker with some coal and Michigan cherry wood. Dry brined last night and just hand rubbed with Memphis Dust.
Made some pizzas with whole wheat unifine milled rouge de Bordeaux flour. Copied a couple Bianco recipes. Pistachio red onion rosemary with no reggiano for my wife. Mozzarella, fennel sausage, and fire roasted onion for me. I was pleasantly surprised with the texture of the crust using whole wheat flour. The rouge de Bordeaux always has great flavor.
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