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.
TheCountofQ there was a time that I hated Heineken, PBR, Blue Velvet, and pretentious losers who so-enamored my ex, but that's all in the distant past.😀
I mean, I will leave the dog food for someone else, but that beer looks cold. Cheers.
Last edited by gboss; May 29, 2023, 11:53 PM.
Reason: Spell good.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
It was a day of firsts. We had our newish neighbors over for dinner for the first time. You know you're going to get along when you realize you have the same cookbooks on the shelf. I have my first fry session on the wok under my belt now. It's a great fry station. The rangoon could have been a touch darker. I also dusted off the performer for the first time this year for the skewers the neighbors brought. And I cooked one of my favorite Thai-Style salads on the flat top instead of the grill.
King Crag Rangoon served with Thai Gimlets, Moo Ping, and grilled pineapple-shrimp herb salad.
Hey all! Got some beef ribs to show off right now, brisket a little later. These were done on my LSG 20” offset. Seemed to have trouble with the temp and fire control (off and on light rain for a couple hours during the cook). So my target temp of 250 was really more 215-270. But they still turned out pretty good!
Basics:
- live oak wood (we have a ton after the freeze in Austin)
- dry brine for 24 hrs before cook
- slightly modified Meathead big bad beef rub
- 7 hour cook time with butcher paper wrap at ~160 F internal (mostly went off color) with homemade beef tallow added to the package
- 1 hr rest once proved tender (internal right around 205)
Yes! You nailed it I add cumin, also I often add some high heat cayenne pepper (just a dash of 40,000 SHU) , but didn’t this time. I love the rub, it has a bit of a texmex feel with the ancho and chipotle. My family is Hispanic so it’s just perfect for my taste. Do you modify it at all?
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"
Made Bambis in a blanket for breakfast. Venison breakfast sausage links wrapped in biscuit dough. I used bacon grease instead of lard in the biscuit dough for extra flavor. Served with jalapeño blueberry, habanero peach, and muscadine jam. Coffee to wash it down.
Hope all are having a great day! Yesterday I broke "The Newb" in-what a blast!
I've attached a link that shows how to cook chicken thighs at 500 degrees. Like he says, once you go 500, you won't go back! Say good by to 325 if you dare-LOL!
Many years ago someone mentioned Ken Forkish's book-The Elements of Pizza. Thanks, I've been in "pizza land" ever since.
Spent part of yesterday refurbishing my propane grill and picking veggies from the garden. This morning I ground fresh pork. So for lunch, I put it all together with some sichuan fried green beans with some fresh pork.
Also grilled up some yakitori flavored wings and BBQ thighs.
The braided thing is one pork tenderloine or fillet. Some of the segments are wrapped with bacon. The melted tomatoes are simply, use a tray and indirect heat.
Brisket leftovers #1.....deconstructed brisket fried rice. Rice and egg fried, with two slices of flat, a drizzle of sesame oil, and a dollop of sambal oelek.
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