Steak and shrimp. Little bit tonight and the rest for lunch tomorrow night.
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Sun was out last weekend so fried up some chicken in my new King Disc!Attached FilesComment
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Just pulled two pastramis from the smoker….man the smell of this little nugget!
Can’t wait for some sammiches!!!!!!!
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Just posted hoovarmin
Andrrr omg…i picked at while I was making the sandwiches and then when back for a half sandwich. I’m stuffed!!!!
jhapka - really? Orange-ish? From the paprika I’m guessing but both were definitely a nice dark bark. I used sugar maple for my wood in the smoker, but that isn’t going to do anything.
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Hi, new member here and did my first cook yesterday (9lb pork butt bone-in). Seasoned with a mix of coarse black pepper, Lawry’s season salt, kosher salt, and granulated garlic. It was in the Masterbuilt 800 for 12 hours at 250 degrees. Used JD briqutes with apple wood chunks mixed in the hopper and ash bucket. I took it out when it stalled, around 8 hours in. Stalled at 163 internal temp. Wrapped it in foil and put it back on for another 3 hours until it hit 202 degrees. I pulled it off and it felt really soft through the foil and I was worried that it might get too mushy so I let it rest in a cooler for only 30 minutes. There was a lot of liquid in the foil. When I pulled it the bone came out clean and it seemed to be fine. No real bark I guess because of the wrapping but it tasted pretty good.
Questions: what can I do in the future to get a better bark? If I would have let it rest longer than 30 minutes would it have gotten mushy? Thanks!Attached FilesComment
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I don't see a sugar element in your rub. Sugar caramelizes when cooked low and slow and pairs very well with pork. I honestly don't wrap my pork cooks. Mist it every hour or so with a spay bottle with water and apple cider vinegar at least. The stall will drive any human insane. Ya just gotta wait it out. Should look like a meteorite at around 200 -203. Wrapping after it is done is a great idea. Keep it wrapped, transfer to a cooler or cambro for a couple hours. PS, I have a Masterbuilt 560. -
Towering Inferno hi, you’re right, no sugar in the rub at all. Thanks for the tips, got some more options for my next one(s)!
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Wing dings and tatersAttached FilesComment
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Smilner welcome back don't think that you post in awhile. -
Clawbear57 I’ll admit I’m not dedicated enough to bbq very much in the Ohio winter. Been getting back to it as the temps come up
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Pizza,
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Similarly, here I am practicing my breadmaking.This is a Provençal street food called Pissaladière (or so says the recipe). Pizza-like dough with olives, lots of anchovies and about a pound of carmelized onions. Not for everyone.
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I’m off on spring break at my in-laws and haven’t fired up a grill in quite some time, till today. I was asked to go grill some chicken for the enchiladas and I happily obliged, on a gasser no-less which I never use. 10 mins of quiet time in front of a grill with a cold one. It’s the little things.
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Southwest steak and guac pizza with goat cheese and one with mozzarella. Pizza Rosa with olive oil red onions rosemary and pistachio. Whole wheat crust. Purists look awayAttached FilesComment
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Flank steak over oak splits, did not make tortillas, so only a bit of chimi on top.
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So here are the results of my asking for recommendations on cooking a tri tip. 24 hr dry brine with kosher salt, HC Black just before just under 2 hours on the pellet smoker at 225(IT 125). Over to the Weber gasser on the flat side of the grillgrates for a sear up to 135-140. This was my first time cooking one. It was from Porter Rd. Pretty sure my 28yo son ate half of it, my wife said “This is unf&$*ing believable. I think I like it better than he rib roast”. 😳🙂 Definitely will be doing again.Attached FilesComment
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Last night's dinner was a rotisserie chicken from Costco.
Put the carcass into the crock pot with 8 cups of water, and some spices for about 18 hours.
Used the resulting stock to make chicken & dumplings, or if you're Amish, pot pie...
Full disclosure...I used pre made dumplings purchased at the local Farmer's Market.
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Tonight was a fried seafood platter for me…catfish, crawfish tails, shrimp and French fries. Yum!
INGREDIENTS FOR THE COCKTAIL SAUCE
LOVE MY LITTLE BUTANE BURNER FOR THE GARAGE, KEEPS SMELLS AND SPLATTERS OUTSIDE
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Great looking dinner there! When you have an outdoors fry station, you forget how smelly frying inside the house can be. The smell is great at first, but 24 hours later, when it's still lingering in the air--not so good.
Before I got my outdoor gas range, I fried on the gasser in a CI Dutch Oven as Meathead shows on the free side. But having a high power gas burner outside (or in the garage) is even better.
One of these times, try deep frying in your wok. You'll never go back to a DO again. -
Not many things get my motor running like a fish fry! You're speaking my love language. St.Elmos cocktail sauce for the win!
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Chicken hung on PBJ. Cherry and apple. Ran at about 300 to 320 for 2 hours to 165. Meatheads Poultry Rub in fridge about 3 hours. Nice taste, moist. Didn't do plated pictures. Got some early corn so I put that on when the bird was done. Good but early. Not to sweet and not what I like to call a beefy texture.
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