Was at Myrtle Beach with my in laws and decided to show off my newly honed smoking skills with a 9+ lbs pork butt and a side of hot dog burnt ends. The pulled pork was a hit as well as the smoked beef hotdog 'burnt ends'. For the latter I used light brown sugar with Stubs sticky sweet BBQ sauce and a splash of Carolina Mustard BBQ sauce. Melted then blazed until glazed.
The trick was to smoke this on a gas grill. Turns out there was a solid 3/4-inch gap from the lid to base of the grill so didn't get too much smoke. And tried to use pellets in aluminum foil. That was an adventure onto itself.
Look at this crazy ‘smoker’ temp on the graph. And I thought it’d be easy to dial in a temp
I scored a deal on some lamb racks a few days ago and cut them into chops. My wife is not a big fan of lamb, so I figured the more surface space seared, the better. They got a dry brine for eight hours and then marinated in dijon, garlic, and oregano. Once the coals were hot, I grilled some corn and carrots. With the corn, I made a salad with fresh tomatoes, feta, and artichoke hearts. The fire got stoked, and I seared the lamb. Then they cooked over indirect heat for a few minutes. My experience with lamb has mostly been about leg of lamb. The chops were a super treat!
AdequateEatin Thanks for the kind words! Sometimes I shoot with an iPhone and sometimes with a Nikon. These pics were taken on the dslr. Everything is processed in Lightroom.
Made some weekday ribs last week (cheated a little and waited for a not-so-busy-but-ended-up-busy Friday). Turned out great. This is on my new Chargriller 980 - despite it being insanely hot (ambient temp was 113 before putting in the charcoal), it held its temp steady all afternoon.
I recently subscribed to Apple News+ and chose several magazines to follow including Cooks Illustrated. While perusing the latest edition, I found a recipe for Smashed Zucchini. What a find!
After smashing them with a stone, I cut the ends off, pulled them apart and slathered them in a mixture of evoo, lemon juice, lemon zest and kosher salt. Under the broiler they went for about 15 minutes to get some char on the tips.
Next they were placed on a shallow bed of home made ricotta cheese, drizzled with more evoo, sprinkled with Pecorino-Romano, and garnished with basil and toasted, sliced almonds.
This became an accompaniment to the leftover Chuck pot roast I made last week.
Another side dish to add to paprika and the rotation.
Well, as I had a very healthy lunch, I decided to do a very unhealthy dinner. Smoked Mac and Cheese!
This is the same recipe on the free side, with the following tweaks: I use cavatappi (corkscrew) pasta instead of elbow macaroni, I add 4% by weight of the cheese of sodium citrate to help the emulsion, and add 16 oz of sliced andouille sausage that I brown up.
It is a bit of prep....I seem to not be able to do it in under 90 minutes (much whisking!), then 40 minutes of cook time.
But wow is it so good. And yes, I like my cayenne.
Fyi, these are wild fork St. Louis cut spares, standard, not a heritage breed, and I love them. I’ve cooked 5 racks over 3 cooks, and they are now my order for this cut.
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
Wife wanted stuffed Hatch Green chilis ,chorizo, cream cheese poblanos and i wanted some carne asada tacos, so we ended up with both on a weeknight. Next time the carne asada will get grilled over a wood fire. It was tasty with plenty leftovers for the rest of the week.
Found a brisket flat at the local Kroger on closeout for 70% off. I figured since it was cheaper, I'd try it more hot & fast on my Kamado Joe. Cooked at 300 for about 4h / 170 degrees. Wrapped until 200 degrees (about 2 hrs) ... came out delicious.
Miso salmon rice bowls with furikake, avocado, and cucumber-
This cook was a collaboration with my daughter. Actually, the only thing I was responsible for was accidentally setting off the fire alarm.
It's a recipe from The Wok. I gave her the book for a birthday present last month, and she has been slowly trying recipes. Pretty darn deliscious-
Of course I tried to flip around the utensils and so forth. I ended up stabbing myself with the two pronged fork and the spatula ended up on my guest's lap...lol
The Onion Volcano was more like a Burning Bush than the entertaining smoke and flame.
Ahh, but what the heck.....Great fun and darn good food.
Last edited by troymeister; August 9, 2023, 04:05 PM.
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
This is mostly my cooking. One of our bakers gave us some sample croissants. The flavor profile is spanikopita! Delicious. I decided the stuff it with soft scrambled eggs and shaved haloumi cheese. Sorry for the red plate, the picture was an afterthought.
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
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
(Reposting hopefully to get pics right)
Smoked Mac and Cheese!
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