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
My wife much prefers back ribs to spare ribs, so back ribs it is most days. She also only really likes beans that start with high quality dried beans, so I’ve got that going for me. :-)
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.
Temperatures got above -20 today in Wisconsin . Got an email from my 22" Weber accusing me of not loving it any more so I had to act. Thawed out some brats and a steak, steak for tonight, brats tomorrow. Also made a pot of ham n taters today that makes me drool every time I walk by but that will have to wait for later in the week methinks. I also had a 2 week old plantain in a paper bag that I had forgotten about but was still salvageable, looks like dinner to me...
I have a like for chuckeyes so most all of my pics will be those, inexpensive and if you know what you're looking for same as ribeyes.
Fired up the weber, had 3 brats and the steak to cook because, of course, the weather is going to crap tomorrow. Couple handfulls of apple chips and the cook was on...
The steak was horrible so I had to eat it all so nobody would have to experience it, the star was the plantain! Never had one quite that sweet with that great of carmelization, wow... Food porn to follow...
Second pic was the last bite of plantain, going to do that again.
Pork butts were in sale for 99¢ at Mariano’s (Kroger). Picked up 2. This one I tossed on my WSM at 2 this morning which was done in about 10 hours. I hadn’t used the WSM since I did some briskets before Christmas and even though I foiled the bowl that night it still didn’t prevent some grease from collecting there. So an unexpected cleaning st 1:30 this morning.
I rubbed some gochujang sauce on the outside. Then we made sliders with Bachans BBQ sauce. We gave some away to my in-laws too because we had so much. It was delicious.
Paul Prudhomme was the most well known and talented Cajun chef ever, in many peoples opinion. His cookbook, Paul Prudhomme’s Louisiana Kitchen, should be a staple in your collection if you’re a fan of Cajun/Creole Cuisine. Being born in Louisiana and living not far from there, it’s probably my favorite cuisine over all others. Tonight I made a shrimp etouffe following his recipe from the book. I haven’t done one in a few years and wow!…it turned out as probably the best etouffe I’ve ever had, at my house or in a restaurant.
The secret is in the roux. A lot of etouffe recipes call for making the roux with butter instead of oil, not Paul’s. I followed his recipe to the T and I’m glad I did. I highly recommend his book AND the recipe if you want to try some..awesome!
The roux after it was finished Added the Cajun Trinity to the roux…celery, bell pepper and onion The shrimp was sautéed in butter with green onion slices
Served with a little Tabasco Sauce and garlic bread
Last edited by Panhead John; February 27, 2023, 06:01 AM.
troymeister Thanks! Yeah, when you make the roux you have to dedicate at least 20-30 minutes to constant stirring. My first several times making a roux I always had the heat on low after the initial mixture of flour to the oil. After getting Paul’s cookbook, he said he does his roux on medium high heat. After that I started turning up the heat to about medium, for a faster cook.
Homemade gyros, or as my kids call them, 'bread tacos.' The meat fell off the rotisserie (d'oh!), so I ended up cooking it in the grate. A little dry, but nothing that the tzatziki sauce couldn't cover up. Luckily my wife nailed the sourdough pita bread. These kids don't know how good they eat.
Dry aged NY strip, reverse seared - I actually cooked it last weekend, froze it, and did the sear tonight. Served with potatoes au gratin (Chef Jean Pierre recipe) and the dinner rolls I made earlier today.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Speaking of ribs my wife doesn’t enjoy …. SLC spare ribs 4 hours, 45 minutes on the SnS, 1 hour in the oven at 180 hold. Sauced with Rudy’s (thanks DaveD that stuff is good), served with an Orzo salad. Cooked a chicken breast for Stacy.
Been a minute since I've done a steak, and Audrey was feeling lonely and unloved, so got her rolling some apple smoke so we could reverse sear a ribeye.
Got things hotted up for the sear once we hit 125.
And served with Rancho Gordo cassoulet beans and some inadvertently blackened spot prawns.
Pretty dang good, but I almost wish I'd cooked the steak from frozen. They almost seem to come out a bit better as long as I dry brine before I vac seal and freeze 'em. Not sure why.
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