Welp, the beef back ribs I smoked yesterday were indeed mighty skimpy, which became apparent as the cook proceeded. So I heated up a vac-sealed portion of the pulled chuck from last weekend to augment, with some McCain's frozen fries, and my lovely bride oven-roasted some purple cauliflower. Everything was very tasty, just wish there'd been more meat on them ribs...
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Somehow I never get tired of looking at steak hot off the grill. SVQ T-Bone, hanger and variety of sausages.
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Had a friend in for the weekend and I fired up the kettle last night. I did a couple whole chickens on the spinner. Nothing special or unusual. I just took them out of the package, hit them generously with a generic chicken rub, mounted them on the roto, and hung them to cook. Used a couple wireless TempSpike’s to monitor temps. Turned out terrific. I hadn’t done this in a long time and had forgotten how easy and yummy they turn out.
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Feels like forever since I've done jerky.
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Catching up with some stuff from the past week.
Last Sunday, hand-cut chuckeye steak for myself and a tenderloin steak for cboss, with grilled zucchini and fresh Jersey corn.
Weeknight outside skirt steak, from Wild Fork. I love skirt steak and Wild Fork has good prices on it. I got the unpeeled. Peeling the membrane is even easier than ribs, I guess there's an "ick" factor for some people?
Friday night burgers. With fresh Jersey corn and steamed broccoli. There is a farm near here that has the best sweet corn I've ever had. I could honestly have it every day in the summer..
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Excellent looking cooks there Greg! Glad to see yer broccoli n burgers back on the menu…..😉 -
Panhead John I'm glad I could relieve your anxiety about my vitamin and fiber intake. I'm sure you had a couple of sleepless nights, tossing and turning, wondering where the brassicas were...
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I tried a new Cuban restaurant last weekend that I liked so I copied the meal this weekend. I need to learn how to cook beans better they always take longer than expected and aren't as good as I hoped. I've had much better luck doing basic beans in a pressure cooker.
Roast pork shoulder with Mojo.
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Went to a BBQ/pool party yesterday with about 40 kids and adults.
Smoked 2 of these (14.8# & 15.6#) in my LSG cabinet using KBB and oak chunks
rubbed with some Oakridge Black Opps and in at 200F for 12 hours.
Upped to 250F for 2 hours pulled at 190F IT. Wrapped in foil and into oven at 170F for 2 hours
Make a pot of Cowboy Kent Rawlins Charro Beans. I stayed true to the recipe except I could not bring myself to use the hot dogs he calls for. Instead I upped the bacon, ham, and chorizo and next time I will use Kielbasa instead of the hot dogs.
And there will be a next time, they were delicious.
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Fermented peaches with vidalia sweet onion and scotch bonnet peppers. Not bad for a first try.Attached FilesComment
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Smoked a 7.5 lb brisket flat on the SNS+kettle this weekend. For a flat, it turned out pretty moist and plenty flavorful, though not as tender as I would have liked (I'll blame the short 1.5 hour rest for that). Forgot to get a pic until slicing was near done.
Smoked with hickory chunks and B&B char-logs. Really digging the logs, probably getting at least another hour of cooking time with them.
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fzxdoc I initially lit with briquettes and had a bottom layer and filled in some gaps with the briquettes, so I had some, but it was mostly the char-logs.
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Pit inspirers Texas spaghetti.Comment
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Thank you fzxdoc Kathryn
. She is doing ok. We are seriously looking into acupuncture and are hoping for some success there.
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Oh wow, DavidNorcross , I had never heard of acupuncture for Alpha Gal symptoms. I join you both in hoping for success with that technique.
And thank you for posting the link to the recipe.
Kathryn
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Kettle Brats
Through the magic of time
Plated, with eggs, mustard, and pickled brown Jalapenos
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Good deal Sammy! I think you’ll really like it. I’ve put some on my brats before and now I never go back to my plain yellow mustard. Great on hot dogs too!Last edited by Panhead John; August 13, 2023, 04:58 PM.
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Beer Can Chicken on the Kettle
kingsford blue with two hickory chunks at 420° +/-
edit - Busch beerAttached FilesLast edited by UFLawdog; August 14, 2023, 02:54 AM.Comment
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Tonight’s cook was grilled chicken thighs and summer squash au gratin. The chicken thighs were marinated overnight in a mixture of olive oil, soy sauce, lemon juice, brown sugar, spicy brown mustard, onion powder…and a couple of other things that I cannot remember off of the top of my head. They were cooked on the KJ Classic with the vortex at 390-400F for about 35 minutes. They came out perfect and were delicious! The summer squash au gratin was made with zucchini and yellow squash from our garden. It too hit the spot. All in all, a fine Sunday dinner.
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After ducking and dodging for 3 years, covid finally caught up with me last weekend. I am on the mend now, but I needed some comfort food. How about some Marcella beans cooked with some andouille and some cornbread. Pretty good
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First brisket on the PittBoss Vertical Pellet Smoker! Cooked it overnight and into the next day for 14 hours. Effortless and best brisket I've done yet!!1Attached FilesComment
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