#1 Was a Chicago Thin with Tomato Sauce, Sausage, Mushrooms, Red Onions on Top.
#2 Was a little different. Roasted Garlic in Olive Oil instead of Sauce, Goat Cheese, Prosciutto, Red Onions and a little Mozzarella. Wilted Arugula on top with a drizzle of Balsamic Glaze.
Is T-county Tuscarawas? I'm from Akron originally and spent a lot of time there in my earlier days, always good times. (I can't believe I still remember how to spell Tuscarawas... haha).
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.
A friend of mine was talking to me during coffee hour on Sunday and asked if I could help with a problem....
My 1st thought: at best this is just needing a ride while a car was in the shop.....at worst - well will skip that for now....
So, it turns out she bought a big piece of beef (her term) at Liedl and it was too big for her very small grilland she was wanting some sort of BBQ.
So I added a couple of chickens, veggies and a smoked Peach & Bourbon Cobbler to the mix. Stuffed the chickens with chopped apples and Onions, my beef rub (w/coffee) on the Eye of Round.
Last edited by Bad Hat BBQ; August 3, 2023, 02:11 PM.
Thanks to Spinaker and his beautiful wings of the other night, I had to make wings today. I prepped them last night, cutting the tips off and segmenting them. I'm really happy in that I finally discovered a quick technique for doing it without gouging bone and cartilage. I brined them overnight to cook this evening. (Brine ratio: 30g salt to 1 liter of water)
Got the Vortex up and running with fresh briquettes. I drained the brine from the wings, and tossed them with garlic powder, baking powder (for crispiness), and some black pepper.
I sprayed the grill with cooking spray and spread out the wings (I had to do a second batch):
I put some mesquite in foil over the flame. That worked okay, but not great. Here is about halfway through:
I finished them off over the direct heat. It has been a while since I made wings and forgotten how quickly the direct flame crisps the wings. I burned a few, but they were crispy, just as the DW likes. She likes burned, lol. I prepped some wing sauce with butter and Louisiana brand hot sauce:
Here is the first batch off the grill. I couldn't manage a pic of the wings over the direct flame, while juggling lots of other prep, but you can probably get the idea here:
Fresh pineapple... the DW didn't want it grilled this time.
Plating:
The wings were outstanding, despite the char. The did pick up just a touch of mesquite smoke, which was nice. Because of the brine, they were very juicy, despite extensive char on a lot of those. I think I'm loving Louisiana hot sauce over Frank's. Marie's blue cheese dressing, celery, pineapple, wings, and potato wedges (leftovers, haha). Washed it all down with some sugar-free kiwi-strawberry soda.
Epilogue:
I was this close (can you see my finger and thumb?) to giving up on making wings. My DW is very picky about her wings; they have to be crispy, and salty, and, and. Deep frying is generally too much of a pain for me, so I don't bother. Having trouble cutting wings was always time consuming. With all that, it was too much pressure, so I was going to use my remaining stock of wings and never cook them again. And now, like Spinaker , I think I want to make them three times a week.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I am soo not worthy. Simple slab of spares fr Aldi’s. Buck 99 lb. Cpl hrs dry brine. Meathead’s
MMD. 225 - 255 I am guessing six n half hours in the SnSK. Rock solid!
DaveD These were beautiful meaty ribs.
The Meater read hotter than the SnS Grills unit by at least 6-8 degrees.
Maybe the fact the Meater is a fatter probe, quite poss closer to a bone, just to be fair.
Don't get me wrong, I love the Meater. Wireless for $60 - $70 do not remem exactly.
Last edited by Alan Brice; August 4, 2023, 06:40 AM.
Street-style tacos. My usual way of doing skirt steak tacos, but this time with a little Tajín sprinkled on the meat as well as the avocado.
I like what the Tajín added. It's that little something extra that aligns with the inherent flavors of the dish. I especially like how the acidity of the Tajín complemented the creaminess of the avocado.
(I will need to cut back on my salt in my marinade. Tajín, even the reduced sodium version I used, is still plenty salty.)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Strip steaks (Prime, wet aged 71 days), cooked on the pellet cooker to rare and seared on the flat top to med-rareish. Meathead's Red Meat rub and a bit of his Poultry rub, topped with Mrs Huskee's Parmesan Steak, Shrimp & Veggie Sauce, scallops from Wild Fork Foods, taters and Caprese salad, and man did the Caprese salad steal the show...topped off with a nice CA Napa cabernet sauvignon, then a petite sirah. Slightly more convenient than my last steak cook under a tarp in a rainstorm. FireMan
I really like Townsends youtube channel - its all about the 18th century. I made this recipe several years ago but thought that I would revisit it: Fried chicken recipe from 1736. It is quite different in flavor than modern fried chicken but it is very good. The chicken is marinated in lemon juice, malt vinegar, chopped green onion, S&P and a little clove powder, I also added a touch of nutmeg - another commonly used spice back then.
The batter is similar to modern Fish N' Chips batter (think Long John Silver's). It is simply flour, egg yolks, and white wine.
First attempt at ground chuck smash burgers and certainly not my last.
4# chuck roast to begin, from which I cut ~19 oz.
Trimmed to achieve a 75/25 ratio, 150g of fat and 450 g of lean.
Cubed and mixed.
After the grind.
Yield, eight 2 oz balls and one 3 oz, for the pup.
Finished product. Griddled, buttered bun; romaine; burgers with American cheese; raw onion slice; pickles; ketchup. Crispy tater tots to accompany.
I need to perfect my griddle skills with these guys to get the crispy texture I want. This freshly ground, 75/25 chuck burger was one of the best burgers ever - extremely moist and tasty. I added only kosher salt after the flip. I will reprise this cook soon.
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.
RichieB , if I did smash burgers, they would end up in the coals. 😥 I don't have a fancy griddle like the rest. 😂 Though I do have sandwich presses.... hmmm
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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