> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Well, since then, the "kid" has been getting into the new smoker and today turned out the first brisket flat on the new OG:
If only we lived a few thousand miles closer, I could offer some first hand insight into how it tasted. For now though, we'll just go with his "damn, that was good!" assessment. I tend to believe that it really was ...
22” 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
hoovarmin they can be a lot of fun. Working the silver skin and that spare rib “flap” can be a challenge, though. I used a couple chunks of applewood. Recipe from Michael symon.
My wife and one of her best friends threw a French themed dinner for another mutual friend who had her 40th birthday back in May. Mari Jo cooked all the courses except the sorbet and coq au vin. My only contribution was the wine pairings and a few sous chef duties.
Here’s the menu for the 7 course meal including wine pairings.
Recipe that didn't make the cut in the Louisianan Real & Rustic series that I wanted to cook regardless, Boudin Stuffed Pork Tenderloin Roulade. Joined two pork tenderloins pounded thin, stuffed with cream cheese, boudin, bell pepper, garlic and baby spinach. Applewood smoked to 140*F IT, glazed with a bourbon peach glaze, and served with a sage cream sauce. Over the top delicious, hit so many amazing notes.
hoovarmin I heavily modified the following recipe (which was for turkey). The reason I liked this one was the sage sauce paired well with my version so I used that. Just add cream cheese, spinach or anything else to the stuffing to make it your own. I've done a lot of roulades, it's a blank canvas.
This simple and stunning Thanksgiving roulade is stuffed with boudin for a Cajun twist. Boudin-Stuffed Turkey Roulade Serves: 6 servings Ingredients 3 tablespoons unsalted butter, softened and divided ¼ cup finely chopped red onion ¼ cup finely chopped red bell pepper 4 cloves garlic, minced ½ pound boudin sausage, casings removed 1 teaspoon chopped fresh
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.
hoovarmin , I’m definitely early in my practice of tortillas, I think one of my blind spots is I have not had a good corn tortilla in for years, so I’m just kind of doing everything to see what it if anything changes. As I’m not remembering exactly what I should be shooting for.
Wanted to try my hand at pork belly burnt ends. End product was super tender when probing with a toothpick around 192 degrees. I then added raspberry chipotle BBQ sauce doctored up with more pureed chipotles and a spoonful of adobo sauce with a tad of added honey and let the pork belly burnt ends tack up for about 10 minutes. These are dangerously addictive but great to share as an appetizer. This cook took about 4.5 hours @ 250 degrees. Had to wrap with apple juice to get them almost fall apart tender.
Rotisserie chicken and elotes for dinner. Didn’t get a pic of the spare ribs (they were tough) and the cornbread (stuck to the pan). Flavor was good on everything tho. Can’t complain (too much 😃)
Cold smoked 1 cabbage 2 hours at 120f or less, then combined it with an unsmoked one for some kraut.
Also tried to make raisins, 30+ hours and they were still too large and moist so I screwed up and gave them an hour at 225 and then 170f on convection in the oven overnight... well, one of those 2 things caramelized the grape juices and most of them were crunchy. I did check a few recipes and there are a few oven ones with 250+ so not 100% sure where I went wrong. I will try again but I think 2 hours at 120 and then try the oven again on convection. I did spend a lot of time on a farm and have fond memories of making rasins, but I suspect the humidty here is too high to make it worth building rasin boxes for natural drying.
barelfly I've done it before with the kraut and it was slightly smokey but I did a short run because the lowest I could go was 175ish and there was a slight smoke flavor. This time with a lower temp and longer run even while massaging the cabbage in salt there was a heavy smoke smell, I'm optimistic for the results but it will be 2 weeks or so minimum before I know. I will fridge it when its at the sour level I like, but I did 2% per weight salt.
Panhead John clearly you do not have enough experience cooking on a boat. I’ve made some pretty impressive breakfasts on a little charcoal or gas cooker in a boat blind while duck hunting.
Comment