Ribs three ways, sous vide corn, tahini smothered charred cabbage
The three ways were 1) Gospel rub wrapped with butter and brown sugar 2) Gospel rub wrapped with rendered pork lard that I smoked alongside the ribs 3) an old homemade rub that I forgot what was in it wrapped in butter and brown sugar
Sous vide corn: vacuum seal 4 ears with a few tablespoons of butter, salt, and whatever aromatics you want and do 185 for 30 min,
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", Raichlenβs βBrisket Chroniclesβ
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Okay β¦. This was crazy good β¦. If you like grilled food and you like the Mediterranean profile, you MUST get βChasing Smoke: Cooking Over Fire Around The Levantβ β¦. Sarit Packer and Itamar Srulovich just nail it with this cookbook.
Tonight was grilled lamb chops in a tahini bbq sauce with spiced plums and saffron rice. The recipe for the lamb chops, tahini sauce, spiced plums came from Chasing Smoke. The saffron rice from another recipe I already had.
Stacy said βthat was really good. So good Iβm having seconds. So good could you make that again? Also, I want the leftover spiced plums for French Toast this weekend.β
This is the first time Iβve made this. I thought it would be good, but hadnβt cooked it yet. And I had to figure out the recipes, the timing, etc. But my audience loved it.
Yeah, thatβs how good it was.
I cleaned up the SNS Kettle for todayβs cook
Cooking the spiced plums β¦. Pom molasses, sichuan peppercorns, garlic, red pepper, bay leaf, plums
I'm tempted to buy the book just for the spiced plums recipe, It sounds amazing.
Nice cook, Eric! I hope Stacy gets her French Toast with Spiced Plums breakfast. That sounds like a showstopper for breakfast lovers.
Slices of chicken thigh marinated in soy sauce, cornstarch, and egg white, stir-fried, then combined with bell pepper, carrots, cabbage, green onion, onion, and garlic....mixed in with soy sauce, shaoxing wine, oyster sauce, and a bit of sugar. Served with egg noodles. Yum.
Wibs, itβs fer eatin. A couple I know closely had a mishap. The gal slipped on a bud laden wooden step,& fractured her ankle & sprained her knee. Her hub is a lousy cook, so, Wibs to the wesque! Trimmed a little, put a touch of olive oil & dusted em with Meatheadβs Poke Wub. Then, I hung em high, yessir. Was a bit in a rush to deliver & didnβt get pics of finished product. Something happened that was a first. It ended up bein four of us, and they remarked the Wibs were so good that they didnβt need any sauce. So thatβs how they polished off the two wacks. The two of them & another friend said they had never eaten as many Wibs as they did before. I was delighted.
22β 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
Hassell Wagyu tri-tip. Baker with butter and chives (I added sour cream after the hero shot). Grilled artichokes (first of the season). I felt like the tri-tip was a bit over cooked, BF loved it. Dry brined for a few hours, then seasoned with oak ridge SPOGOS.
and the graph feature on the Combustion app is pretty cool!
fzxdoc I did t really use the graph part as I think tri-tip doesnβt need it (less than an hour cook). I just wanted to show it off, cuz I think itβs cool. Iβm doing beef ribs in a week or so, so I will do a full report then. The next two weekends are brutal for me at work. No time for long cooks.
You'll deserve a nice slow cook with some adult libation after your next couple of work weeks, then, SheilaAnn. Keep your eye on that prize as you have your nose to the grindstone.
My first packers brisket. A friend asked me to smoke it and he would do ribs to feed some volunteers. Iβve done small briskets but this nearly filled the Akron. I seasoned it with Pilateriβs Rubb-A-Butt and let it sit for an hour in the fridge while I stared the smoke. I used lump oak charcoal with some apple pieces. Started at 3:30pm around 250 degrees.After 7pm, I spritzed it with apple juice about four times. Wrapped it in foil at 154 when it stalled. A rainstorm came through early morning and I started having difficulty with holding temps so at 2pm I took it to the oven and finished it on 240 figuring the oven would fluctuate up and down. At 5:30 it hit 203 degrees and Input it in the faux cambro. It was just under 150 when I cut it at 11:45.
it was a great successβ¦juicy, good taste, and no leftovers. Being my worst critic: Iβm going to try butcher paper next time for a crispy bark. Will work harder to get closer to 225 degrees. Though juicy and tasty, it had more of a pot roast feel. Iβll probably separate the point and the flat next cook. Good part, this site helped me with challenges along the way so that I still had a tasty brisket still warm when served.
I would forget 225 F and go to 275. Then forget about the wrapping until you have the bark and color you like. Then wrap in foil. When you unwrap the brisket, save the juice (which you cant do with paper) and spread it over the sliced meat.
I'll support the suggestions made above. 225 is not a magic number. My advice when people do something for the first time, do it by the book. After you've done it once or twice, start experimenting. Wrapped, unwrapped, 250, 325 (wrapped), I've done brisket all these ways, and so far I've had one I wasn't happy with, and that was because my smoker lost temp halfway through the cook, not because of what I had it set at. I adjust all the time to make it come out when I want/need it.
Smoked Pork Shoulder; 13 lbs; 22 hour cook β 10 on smoker (hickory); 12 in oven @ 225. No wrap. Dry brine then rubbed with a basic sugar/pepper/paprika/garlic mix.
The bark was amazing. You can see the juices starting to flow down the butcher block. Purchased this for .97/lb and there was almost no fat to trim away. I put it on the smoker @ 8 a.m. Saturday. I put it in the oven at 6 p.m. It hit 203 at 6 a.m. Sunday morning. It rested for couple hours before I pulled it.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Continuing my breakfastes, here is the Italian long hot pepper omelet! Here in NEPA, long hots are as common as jalapeΓ±os, but they arenβt everywhere, so here is what they look like:
Butter dish for scale. They are about a foot long uncurled, about an inch in diameter, thin fleshed and very crisp, and the heat varies from not hot at all to biting your tongue off. (These were pretty mild.)
Using what I had in the pantry, I decided to fill my omelet with long hots (of course), prosciutto, some shallot and garlic, a little roasted red pepper for color, and Asiago cheese, and I garnished it with some fresh basil and Parmigiano Reggiano. I seasoned the eggs with salt, pepper, and some βItalian seasoningβ (about 1/4 tsp).
The playaz:
We have an outdoor cooking forum here, and Iβm guilty of doing a lot of stuff indoors on the stove top. So I sucked up the 40Β° temp, reveled in the beautiful sunshine, and made this on the griddle:
And, onto the plate!
I donβt usually make my omelets this well browned, but itβs still fine like this; thatβs just a preference. And, this is an excellent omelet. Five stars, would make again, and again, and again. Which I will, probably tomorrow!
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec β21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I havenβt seen one of these in a while. Good sized rack-of-pork, Costco. Only one in the store. Found it digging thru the pork ribs. SV w/Richardβs incredible pork rub! Yummm
Five hrs in hot tub n cpl more w/ maple smoke. Cut like butta w/fork.
Last edited by Alan Brice; April 24, 2023, 08:20 AM.
Decided on chicken instead of beef today for Bulgogi just to mix it up a bit. Marinated chicken thighs in a mixture of soy sauce, sesame oil, mirin, garlic, ginger, brown sugar, black pepper and gochujang (Korean chili paste) for several hours. Cooked in the skillet over high heat until cooked through then served over rice with toasted sesame seeds. ABSOLUTELY DELICIOUS!β
I realized I hadn't smoked or grilled anything since last November and I didn't want to get on that fraud list , so I thawed a tri tip over the weekend.
Strictly a no frills operation. Slight overcook, but I was rusty.
Dear gentle moderators, please move this to the βspoofβ thread so we can make fun of it. π€£π€£π€£ππΌππΌππΌπ»π»π»π€ͺπ€ͺπ€ͺ
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, yesterday Yvonne asked me if we could help out my pregnant daughter who is stressed and had been driving all weekend for a wedding in Arkansas, by making them some food. She wanted me to spin some chickens on the kettle, but when I got to the store, most of the chickens between Kroger and Sam's were $8-10. They must be losing money on the chickens they sell already rotisseried for $5 each!
Anyway, after picking through chickens, I opted to get a pack of thighs and a pack of drumsticks, and I was able to take them a LOT of chicken - plus keep plenty for us to eat for a few days!
On a whim at Sam's I picked up a bottle of Weber Kickin' Chicken rub, and used that on the chicken, after spraying with avocado oil. Towards the end of the cook, I glazed with Blues Hog Raspberry Chipotle BBQ sauce. Mmmm Mmmm Good!
The Weber Genesis II and the rail side of the Grillgrates got the nod for this cook...
Last edited by jfmorris; April 24, 2023, 02:56 PM.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
My wife is in Prague this week, so, as usual for when she's gone, it's time for me to load up with beef. But our daughter is in the hospital (again) with MRSA. So I wanted to cook a meal for her boyfriend, the grandbabies and her ex's mother, who's been helping with the kids. While I was at it, I decided to throw in some food for one of our pastors, who's been out a few days (but recovering now) with the dreaded c-word.
At Publix, I found a couple of chuck roasts I liked. These were Greenwise Angus but 20 cents a pound cheaper than the regular chuck roasts. Go figure. One was twice the thickness of the other. The thick one was so marbled it could pass for prime. Here they are after dry brining overnight. Check out that color and the marbling!
They were hit with Meathead's Red Meat rub and went into the LSG Adjustable as it was coming to 275. It was really fun to see how the thinner roast went up in temp much faster, but the two got much closer to the same temp during the stall.
I probed for tenderness when the thin one was at 203 and the thick one at 188. Soft as buttah! Both of them! More proof that tenderness is always the best endpoint rather than time or temperature.
Bark galore:
Pulled beautifully, although there were a few spots that required a more forceful pull.
After I delivered to the other folks, I had some of my share (I kept enough for two or three meals, at least) on a toasted ciabatta bun with Black Swan Beso del Fuego (thanks, Sid P, that finished one bottle but I have one more from your gift) along with some fresh corn and boxed potatoes au gratin.
Last edited by Jim White; April 24, 2023, 06:00 PM.
Reason: Punctuation and adventures with photos.
, so I thawed a tri tip over the weekend.
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