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.
Pizza night! But the lazy version: dough was from the Publix bakery and sauce from a jar. I'm learning to deal with their fresh dough. It got a couple of days in the fridge, then 3 hours before cooking, I took it out, knocked it down and did lots of stretch-folds. Then 3 hours at room temp to rise again. Worked great.
I think I'll call this Russian Roulette pizza: is that a Serrano pepper slice or okra slice? Both are present!
And I forgot to mention that when I retrieve the pizza off the Lodge cast iron pan in the oven, I use the peel to put it on a cooling rack for several minutes before moving to a pizza pan to slice it. That keeps the bottom crust nice and crisp.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Another night with grilled asparagus, tonight with chicken breasts and french fries. Thanks jfmorris The french fries were a surprise for my wife, but she loved them. Her preference is crispy fries, and these were.
Didn't think of that! I will do that next time. Basically griddle the fries on the flat side of the Grillgrates, or on the actual griddle… I need to clean the really crudded up Grillgrates first. They are currently piled on a shelf under the Genesis.
jfmorris now I understand why you asked me how I did the fries. The picture of the food cooking shows on my phone, but not on the computer, so I reloaded it. Now you can see how dirty my Grillgrates are.
A little (ok, a lot) less windy today.
pork tenderloin on the kettle.
Seasoned with Meat Church Dia de la Fajita...
also, my first time using the new lid holder. Gonna take some getting used to, but better than the hook inside the lid...imo
troymeister I use duck fat when I make these potatoes for a richer flavor. Likewise, I really wish it had worked out for you and Linda to have attended. Next time!
Here's a rack of Baby Backs with MH's pork rub done on my Primo with apple wood for smoke. I like my ribs dry with sauce on the side and these were mighty tasty. In the future, I think I'll add a bit of celery seed to the rub as I like that flavor profile. The wibs were served with seared brussel sprouts with bacon because...we all need two types of pork in all our meals!
I tried celery seed in my rub a few years ago, you have to be careful with it.
I found it very over powering in the instances I used it, so much so I never used it again.
I got a new griddle for my birthday. It's Lodge's smaller one and it is considerably thinner and smaller than the one I have been using, which makes it much more convenient to use. What better way to season it up than some bacon?
(Did I achieve full coverage or what?)
I will say that the Lodge factory coating is not non-stick! Had to chisel most of the slices off to flip them. I'm sure it become non-stick soon.
Well....what to do with all of this bacon? Well, I conveniently had some flank steak marinating in the fridge for tacos. Originally, I was going to do everything on the new griddle, but I had enough stuck on bacon and so much bacon fat that I didn't want to heat that up to the 500+ F I use for steaks, so I opted for a pan outside.
(Probably for the best....look at that oil splatter everywhere!)
And here are the tacos all rolled up with diced beef and bacon inside. Yum!
I promise, I do eat things besides tacos. At least, I think I do.....
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"
Nicely spicy and a bit sweet, chicken has char on it to give it that asian grilled taste. Served with rice and salad. Didn’t quite have the energy to go all in and do it Korean lettuce taco style. Still, refreshing and a change of pace.
Definitely recommend this recipe even though you have to buy some ingredients you may not normally have in the kitchen. Specifically Gochujang and Gochugaru.
The marinade all put together, including the base of Sprite!
Marinaded overnight
Lots of direct heat for these guys …. I did both thighs and breasts
Sliced up and ready to serve …. Had steamed rice and a green salad with it
I bet that was nice!. There is Sprite in the Fire Chicken recipe I use. Next time I might use a squeeze of lime instead. The soda just seems to add sugar. Maybe it's a tradition.
Sprite ends up in a lot of gochujang recipes. I don't think it makes much of a difference in a marinade, but in a sauce like for buldak it gives you that glossy sheen to the sauce.
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.
I haven't posted any cooks in awhile. Tonight a standard. Hot sausage and peppers and onions from T.J's. A handful of fries done in the Foodi XL on bake.
Lunch today was a homemade lightly creamy tomatoe soup, with layers of cheese melted in, seasoned with herbs, and topped with some fresh grated parm, some fresh cream and a sourdough grilled cheese with Muenster and American,
Last edited by Richard Chrz; May 3, 2023, 07:21 PM.
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