CHEERS fellow smokers! 💨
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Well attempting my first smoked platter for the Big game tomorrow! Got a 3lb brisket a 3lb pork butt, turkey breast, rack of ribs and some sausages!! Going to be a long night and day but will hopefully be well worth it! Will update with before and afters as the time progresses! Excited for the challenge in doing it all on a WSM 18"!
CHEERS fellow smokers! 💨Last edited by Jdhaffie; February 13, 2023, 04:45 PM. Reason: OK! slacked on taking the pics but uploaded what I did take.. first one is the smoker getting ready to be used! 2nd pic is the small pork shoulder roast (3lb smoked for 5 hours at 250) and brisket (3l -
Last Night's Early Valentine's Dinner. Some Italian Style Baked Clams with a Garlic Fennel Dipping Sauce. The Grocery Store had 1/2 lb Lobster Tails on sale for 22.00 lb... So I had to buy them. The Artichokes were killer good too.
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Wowzer Troy! That lobster pic belongs in Food and Wine! At the very least Hot From The Pit…. Huskee -
We could be speaking Michelin star(s) here.. looks grand!
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Usually when I am going for Asian flavors, I'm going for something bold if not spicy. Last night out of curiosity more than anything I tried making chicken lo mein, and I was very surprised. This is good! This is perhaps the first non-spicy/bold dish I will be making again!
I used an Aaron & Claire recipe: https://aaronandclaire.com/chicken-chow-mein-recipe/
Like all stirfries, it comes together relatively quickly, especially once you've prepped all the vegetables. Aaron uses a significant amount of cabbage in this recipe and I am not a big fan of cabbage. I almost left it out, but I am glad I didn't. The amount cooks down drastically and it provides this wonderful light crunch in the final dish.
Here I am cooking the chicken thigh meat after marinated it in the soy sauce, cornstarch, and egg white marinade. (And once again, because I am impatient, some of it was stewing rather than browning, but I did get some good color on about half the pieces.)
The chicken comes out and in goes the onion and garlic for about 30 seconds (my, that lovely smell), and then goes in the rest of the vegetables: carrots, bell pepper, green onions, and cabbage. It is such a lovely color.
You stirfry that for 2-3 minutes...don't go too far, you want this stuff to remain relatively crisp. Then it comes out.
Next in goes some egg noodles you cooked earlier. Let that just start to brown then add in 1/4 cup of the sauce, which is soy sauce, oyster sauce, shaoxing wine, and a bit of sugar. Stirfry that for a bit then everything goes back in with another 1/4 cup of the sauce and stirfry for a final minute or two.
Plate immediately.
I was not expecting to like this as much as I did. I love the texture of egg noodles and the wonderful al-dente crunch of the vegetables was perfect. And of course, you can't go wrong with chicken thighs. Just a well balanced Asian dish without being bold or spicy.Comment
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Game Day Finger food. Stuffed Shotgun Shells. Long post with Pictures.
Par Broil bacon
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Thin bacon, 12 minutes at 350-375
Johnsonville Brats
Cream Cheese
full jar of pickled jalapeno
And mixed well!
Noodles boil for 1 MINUTE
Piping bag
stuffed and bacon
Go Chiefs
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Fish and chips…Attached FilesComment
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Grilled chicken qtrs tonight.
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Andrrr I had a bottle gifted to me a few years ago through secret Santa, but now I make it. I don’t use a ton of it like others, I really like the flavor of my chicken without sauce, but a little bit is a nice add. I could never baptize it, I would miss my seasoning blend and crispy skin. -
Richard Chrz hmmm i wonder what if I removed the skin cooked chicken as normal, turned the skin into a crackling, dunked the chicken then put the crackling pieces on top. Maybe I could get the best of both worlds. I too love crispy skin but I dunk my chicken -
texastweeter do you serve white sauce when you cater chicken qtr’s?
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Shrimp and grits. Pictures still need some work.Attached FilesComment
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First cook on the new LSG Adjustable was a couple of ribeyes. I’m already so in love with this cooker!
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Pork chop. Brined and Memphis Dust. Did similar to Texas style for a steak. On the Kettle indirect. To 90, flip to 115. Then direct to 145 with a flip half-way. A chunk of pecan. Sweet potato. Microwaved 4 minutes. Split and seasoned with cinnamon and a light coating of Agave. On indirect skin side down. When the chop went direct so did the potato, cut side down. Nice caramelized effect.
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Great minds think alike: as did RichieB, cooked up a couple of thick, bone-in pork chops 2-zone style on the kettle as well, and had a very similar temp profile! Chunk of apple wood instead of pecan though. Full details right here. They were marinated in a honey mustard sauce all day, served with some tater cakes and steamed asparagus. Yummmmmm!!
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Haven't got Olga into harness in a while, and haven't done wings. So, vortex wings:
Kick the tires and light the fires.
The half chimney of lump left in the grill was a nice surprise.
Wings on. Yes, that is a large hunk of apple. It went in the fire pit after the wings were done.
Thai sweet chili sauce and Bleu Cheese dressing work surprisingly well together. Trust me.
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Last edited by Panhead John; February 12, 2023, 07:57 AM.Comment
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RichieB "TOFU? You ain't from around here are you boy?" -
No I'm not texastweeter. Grew up in Northern Jersey. Moved to Massachusetts in 73'. I'm not sure what your connection is to Texas and Tofu. What I do know I ain't nobody's boy. -
RichieB the comeback i always us when someone calls me boy is "BOY? You must call an alligator a lizard." Lol.
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Just some chicken thighs and Hatch chile & red pepper corn on cooked on the SM
also posted on https://pitmaster.amazingribs.com/fo...56#post1376356
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