Also: one might wonder why one (albeit large) ribeye became 3? Well, you know when you start trimming a brisket, and before you can stop yourself you're standing there with a flat and a point and wondered what happened? I guess that is exactly what I did with this one :-)
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I stumbled upon a local meat farmer. Local as in 3 minutes from my house. How could I have missed it? Anyhow, bought a 10 kilo box of mixed cuts. Trying out the ribeye today on the PK 300. I just salted it and smoked with cherry wood. Very tasty!!
Also: one might wonder why one (albeit large) ribeye became 3? Well, you know when you start trimming a brisket, and before you can stop yourself you're standing there with a flat and a point and wondered what happened? I guess that is exactly what I did with this one :-)Last edited by Henrik; April 30, 2023, 01:14 PM. -
Some lamb lollies vortexed , I got sidetracked during the cook and had them on a bit longer than I would have liked, but still tender nevertheless , Tinaβs spice worked well on the flavorAttached FilesComment
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Last edited by Murdy; April 30, 2023, 06:00 PM.Comment
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Thank You.
I run Pecan about 90% of the time, its the favorite of both me and my wife.
I used way too much charcoal. I was expecting the temperature and wind to steal a lot of my heat, so I really loaded it up, but I ended up with over half the charcoal remaining--score another one for B&B and the Bronco.
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Yoder Steaks
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Shrimp andβ¦βgritsβ? Its riced cauliflower done cacio e pepe. Pan seared shrimp in oakridge secret weapon and finished with butter.
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I made the Kenji Chicago Thin Crust Pizza again tonight. We liked it a lot but it take more planning and extra steps than I'm used to. However I made the sauce he developed for his Chicago Thin Crust and it was so simple and very good. My next crust is going to be the Cook's Country thin crust posted a couple weeks ago by SheilaAnn.Last edited by Skip; May 1, 2023, 05:29 AM.Comment
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Another day of snow, sleet, and rain brought a busy day in the kitchen. My wife and I brewed a small batch of a Belgian triple, and then I snuck in some meal prep for this week.
Tacoβs were filled with ground chuck seasoned with a taco seasoning Iβm working on and Rancho gordo Mayocopa beans cooked and then refried, topped with fresh avocado, lime, purple onion, fresh shredded cheese, cilantro, etcβ¦β
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Andrrr, not really sure yet. It simply started out as I refused to buy anymore when I likely keep a lb of most of the spices needed in my possession. Iβm currently comparing similar blends to fish & ground beef. Iβm rotating through about 3 -4 different pepper blends, and experimenting a bit with citric acid for those who do not keep fresh limes around, I like heat, but only when it has the lime sweet kiss to soften it. Just playing around at this point,
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Tried out some chicken with the new rotisserie on the Hasty BakeAttached FilesComment
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Weβre using what we have before I buy more meat. So I did this chuck roast from Costco I bought last year. Did it on the Silverbac as I was planning on not being home this afternoon (sonβs track meet) but it was canceled due to the weather. Holy Cow was the rub and I added Lillieβs Q Carolina BBQ sauce. Fantastic.Attached FilesComment
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No mods. One of the main reasons why I settled on Grilla was because of how it is built. We had rainy and somewhat windy conditions yesterday and if I didnβt have my Silverbac I wouldnβt smoked anything. Probably do some chicken on the Genesis. -
Awesome. I have a Silverbac as well. Lillie's Q has some solid sauces.
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Used Steven Raichlenβs βWine Country Brisketβ recipe tonight. You can find it in his book, βThe Brisket Chroniclesβ. I looked for the recipe online, but couldnβt find it without having to pay for it. Itβs basically a Boeuf a la Mode recipe using brisket flat.
It really turned out nicely. I know it isnβt BBQ, but it is brisket! If someone wants the recipe, I can write it up and attribute to Raichlenβs.
Searing the brisket flat
Bacon lardons!
Veggies
Veggies cooking in the bacon and brisket fat
Some Cognac on fire!
Deglazed after the Cognac FlambΓ© and then added some Pinot Noir, then returned the brisket to the pot.
Finished brisket
Sliced brisket
And served!
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Meat_Man_76 I have two of Raichlen's cookbooks: "Project Smoke" and "The Brisket Chronicles". Both are excellent. -
ecowper I ended up picking up "Praise the Lard" by Mike and Amy Mills. Next time I'm there I'll check those 2 out.
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Started pulling the wings off before I got a pic but wings on the Ranch Kettle tonight. Two SNS XLs loaded with charcoal providing the firepower.
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Clawbear57 This load was about 85 or 90 wings I think? The most I have fit on here at one time is around 120. Might be able to fit a few more than that but not too many more. -
How's often do you use the ranch? I once found a used one for $700 that came with 2 SNS XLs and a custom cover. But the wife wouldn't approve the 6 hour drive to Denver and it was too big for my sister in law (who lives near Denver) to pickup and deliver. Still not sure how often I would have the need for something that massive. Still, it rankes pretty high on the cool meter -
Grillin Dad I probably use it about a 10-12 times a year or so. 2-3 times a year I cook a couple big meals with multiple briskets, pork butts, etc. for some groups so I use the Ranch for that. And of course a couple times a year for wings. If I am wanting a bunch of burgers or sausages for Father's Day or 4th of July or something I will bust out the Ranch.
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When I introduced myself in Pitmaster Club, I said that I was βalmost OKβ doing ribs. I discovered that I must be more than OK when Iβm a coach. My beautiful young wife wouldnβt let me go to the Smoke Vault yesterday because the deck was wet with rain and she was afraid Iβd fall. Again. (Yes, thatβs OLD Mr. Boston.) Anyhow, I brined and rubbed the ribs and then explained the rest of the procedure to her. Six hours later she came into the house with the best ribs Iβve had since the Q39 in Kansas City. Next Iβll see if I can coach her into doing a great brisket.
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Meat n pataytahs
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The Mrs. and I love rotisserie chicken. Weβve made it for decades on a stand alone rotisserie machine. So I was excited to get the SnS rotisserie and see what a little smoke to do to the flavor. I was not disappointed. It spun for about an hour with temp steady at 365. I pulled it off when internal temp hit 160 and let it cool off a bit before cutting. The light taste of hickory had my taste buds dancing with delight.Attached FilesComment
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First time smoking Long Bones! 7 of them on my MAK 2. Used a rib stand since they were ~ 2lbs each. Real beauties.Attached FilesComment
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