Marinated shrimp in cilantro, lime juice, garlic, olive oil, a dash of salt and a pinch cayenne pepper for about 20 minutes. Grilled up some peppers and onions followed by the shrimp all seasoned with Fajita rub on the GrillaGrills Primate! Grilled up some tortillas after everything was combined and BAM…it’s Fajita Friday! Easy and delicious!
You all are just killing it lately. Makes me feel like a hack….
Jerk Chicken legs and sweet potato steak fry’s. This was a request from my best gal.
The chicken soaked 2 days in jerk seasoning and olive oil. The sweet potatoes were coated in a paste made cinnamon, brown sugar, ginger and olive oil.
I know I take and post too many photos of each cook but just hoping to show some methods used to keep the kettle love alive!
Also seen in the first photo are Sundays pork chops and some fridge chicken for next week going in for a soak.
Heres the step I use that you just cant do with the baskets or the SNS. I don’t want to finish most things with a real hot sear. When you bank coals for a cook you can knock them down for a good field of coals thats not disfiguringly hot and is large enough to get lots of food over and cook for a while without destroying.
Last edited by CHNeal; January 21, 2023, 09:43 AM.
texastweeter when we go to this one brekkie joint,, it’s always one biscuit with butter and honey (get the butter on there while it’s still hot) and one biscuit with sausage gravy and scrambled eggs! The buttered biscuit with honey is “dessert”.
The biscuits just didn’t do it for my breakfast. Home alone so Im not gonna spend much time cooking for myself so I just toss some stuff with a few eggs.
Left over smoked chicken breast, onion, garlic and 3 eggs.
Needed some color…
Strolling through the Kroger meat section this morning, I saw 10 lb bags of chicken leg quarters for $7.99. No-brainer choice for dinner tonight!
I had some Peach BBQ rub from Loveless Cafe that I picked up last time I was in Nashville, so I grabbed a bottle of Private Selection Sweet Peach sauce to go with. I stuck with the peach theme and used one chunk of peach wood from a tree I cut down about a year ago. The Bronco Pro is getting some work in today.
Last edited by Steve R.; January 21, 2023, 09:49 PM.
Hey! Did an experiment today, full details right here. Two racks of baby backs, one done my usual way, which is just let 'er go until done with maybe a spritz or two; the other with a wrapping step after the first couple hours, then unwrap again for the home stretch, sort of like a 3-2-1 style. But nothing added when wrapping, wanted to isolate the effect of the wrap itself.
Bottom line up front: my lovely bride and I both strongly preferred the unwrapped ribs. Smokier, better texture, just overall much more pleasing. But to be clear: the wrapped rack was outstanding. Were it not for the side by side comparison, I'd extol its virtues fully. Just not quite as good as the unwrapped.
I haven’t done that (experiment) with baby backs but have with St Louis- funny outcomes. My son and I like a 1 hr wrap over none. My wife and daughter strongly prefer a full two- hour wrap. I don’t do baby backs that often and will keep this in mind. Thanks.
Interesting. I've never done a side by side, just compared cooks over time. I've always had better luck wrapping, doesn't dry out as often. I never add anything to the wrap either. Last time I did the wrap according to temp instead of time, and liked those results better. I think it's really cool when someone cooks ribs that are moist without wrapping. Nice job.
My wifey won’t eat lamb either. That’s a bummer because I love it. This is the perfect solution. Searing up a tuna steak takes what, 5 minutes? Thanks.
I found a small, 3.5 lb corned beef at Lidl this week for $3.99/lb and immediately thought of pastrami. I used the Close to Katz rub that our illustrious leader and culinary muse, Meathead stole, er, I mean, reverse-engineered.
After 2.5 hours in the SNS at about 250F - 275F it hit the stall at 144F IT. Off it came and into the SV at 165 for 18 hours, after which I’ll give it the pinch test to see if it needs more time.
I also baked a batard today half of which was consumed for dinner with…
Tomato basil soup, that my wife made.
But wait, that’s not all!
I made a batch of gluten-free chocolate chip cookies for my DIL. barelfly , I’m looking at you! I used the Cup4Cup gf flour you turned me on to. They taste no different that the ones made with regular wheat flour. Thanks for the tip brother.
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Cooked back ribs tonight ….. the Wild Fork back ribs that my Secret Santa (aka DaveD ) gifted me …. These were darn good! Superb flavor, took about 4.5 hours to cook to the bend test, then gave them 45 minutes wrapped while I was cooking other stuff.
Dinner was ribs, Potatoes Gratin following Henrik recipe, and a fresh green salad. These are really good ribs!
Those are good looking …. Rubbed with MMD, of course
About 45 minutes in ….. looking good
Dozer is helping
Managed to get a cigar in, as well, in spite of the cold, nasty weather we’ve got going on right now
SMOKE!
Potatoes Gratin by Henrik
Man, those look good
Oh yeah
Wibs!
Dinner is served
Last edited by ecowper; January 22, 2023, 09:47 AM.
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