Stir-fried pork and cucumbers. I've never cooked cucumbers til now and I was impressed. This recipe called for pickled peppers and I made some with the Thai bird chiles I had in the freezer. A great addition to the dish, but took it out of the heat zone that the little ones could handle. More for me.
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I took my first stab at chuck roast burnt ends yesterday. Mostly happy with them and a couple notes for next time, as always.
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Note: make more next time so they last longer than 5 minutes. -
Which method did you use? Cube the Chuck, season the pieces, then smoke or season and smoke the whole Chuck, then cube up for their BBQ bath? -
RickyBobby I seasoned the chuck with mustard and seasoning and then smoked the chuck whole until it reached 200 degrees. Brought it in and let it rest for 20 minutes. Cube it, put it in foil with honey, butter, and BBQ sauce, smoked for another 45 minutes.
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Sometimes you have a cook that just goes really well. Don't think about it much, just season, light the fire, throw the meat on and let the smoker do it's thing. Had one of those yesterday. Did some ribs on the PK with MMD and some of Huskee 's shawsh. It was just the wife and I. Man - Did they come out GOOD. Better than anything I've had north of Texas. It's nice when you hit your marks, everything seems easy, and the results kind of blow your hair back. It's what makes me appreciate this place. Helpful people that are happy to give some advice as well as their recipes. You try it a few times and all of sudden, you become a pretty fair BBQ'er. Sorry I don't have some better pictures but once I took a bite, well - you know....
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Grilled / Smoked off a couple pounds of chicken breasts for the fridge. I keep a couple pounds of various seasoned chicken cooked off for lunch’s or those nights I don’t get home in time to cook for my girls.
Microwaved for a quick dinner or sliced for sammiches they never go to waste. I can’t remembered what I soaked these in…maybe my rib rub…
Last edited by CHNeal; January 16, 2023, 12:46 PM.Comment
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Spatchcocked Chicken on the Woodwind tonight. Rubbed with MH Poultry rub, a touch of paprika and turmeric for color. Delicious!!
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Also did some pastrami, bacon, and a bunch of cheese last week. Been busy! Lol.
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Sweet Tea Brined Smoked Chicken Breasts with Alabama White Sauce!
Brined chicken breast for about 4 hrs, seasoned then placed on the Grilla Grills Silverbac at 225°F. Smoked until the IT reached 155°F then coated in Meathead’s version of Alabama White BBQ Sauce until reaching 162°F carrying over to 165°F. Sliced and enjoyed! SO GOOD!!!
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CHNeal Hope you enjoy it. I like it. I plan on brining some pork chops with it sometime as well. Who knows what else? Enjoy!
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An experiment and failure. Or learning experience. However you look at it. I've felt that I've been leaning too much on rubs, so I decided to take it old school. I took two smaller racks of baby backs out of the freezer. Thawed them, salted them and let them sit in the fridge for about two hours. Put them on the smoker at 230 degrees using hickory and cooked them unwrapped 3.5 hrs. until they hit 200 degrees. Good color but the skin got a little dry even though I spritzed with a mixture of apple juice and apple cider vinegar every 30 minutes or so. I will try again but I think I'll salt a little heavier. Let it sit longer, and definitely wrap during the cook.Comment
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Waffles, soft boiled egg and Sous Vide bacon Cooking bacon this way is a life changer, just put it in the bath over night and only takes 2.5 min to crisp up when you get around to wanting to eat in the morning. I don't know if it matters but I try to find bacon that does not have the label or packaging inserts in that bag and just use the bag it came in in the bath.Comment
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To follow-up on rhe new cooker post. All I can say is BAMM! The country ribs were perfect (minus the smoke) tender and tasty. The potato was the garlic crispy that I've in the oven. There is going to be a learning curve. As with the Foodi, things get done quicker than conventional. That's OK, just have to monitor closely. Tomorrow a sirloin. I think I'll do air fry.
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Dinner tonight is my take on Attjack wonderful kettle fried chicken. I did a 24 hour brine in pickle juice, used Louisiana Chicken fry and a bit of bourbon barrel smoke. This is the first time adding the smoke and it will be the norm from this point on. This is becoming a family favorite and its so fun and easy to cook!
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I wanted to cook some more of CHNeal ‘s sautéed mushrooms tonight, so I reluctantly 🙄 defrosted a Costco ribeye to have with them. Reverse seared on the Vortex. Baked potato as my side. Came out pretty damn good!
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Both time and weather were an issue today so I had to use the gasser for pork chops.
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