I have not used Delilah in a while and I had this turkey just sitting in the freezer.....
Let it thaw in the fridge then I injected it with Creole Butter yesterday....275 for 4 hours & 15 minutes
Some country short ribs joined the pary....wanted to compare them against the Santa Maria cook I did on Weds.
I thought the smoked version was much better.
Try adding the smoothness of butter mixed with Creole spice to your favorite meats. With Tony Chachere’s Creole-Style Butter Injectable Marinade, just inject the meat or pour on the buttery, spicy flavor you’ve been craving to create the most tender and juicy meal.
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
My first time doing an overnight cook on the BGE. A "Comparts" Pork Butt. It turned out well and I got to sleep too. Also the first time I didn't wrap after the stall. I waited until it was around 200* then wrapped and left on the Egg as it cooled down for a couple hours.
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
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.
So here's the North South marinade put to use. I went easy on the Jalapeño Sauce. I didn't want to take away from the taste of the marinade. It added some heat.
Pan fried pork chop, wild rice blend, broccoli. Used the Combustion thermometer. It was great to be able to not have to worry about hitting the center of the chop.
Chop came out fantastic and I was happy with the sear I was able to get.
That is gorgeous work! The one thing I find tempting about those probes is the core & surface reading in addition to ambient. The Meater+ reads only at each end of the probe. (Not that I've used it since getting the Fireboard...) Knowing the T gradient in the meat could be really important for some cuts.
I keep tweaking my pressure-cooker beef bourguignon recipe and this iteration is near-perfect. The recipe is based on Sam the Cooking Guy's version: https://www.youtube.com/watch?v=mkUx-OpSfSE
I picked up a nearly 3 lb Choice chuck roast at the store and dry-brined it overnight with a healthy dose of Meat Church's Holy Cow seasoning.
The next day, I chopped up some bacon and cooked that, and then in the rendered fat, I seared the chuck roast.
Mmm.....crust......
Once cooled slightly, I carved it all up.
I then poured the leftover bacon fat into the InstantPot along with a bit of avocado oil. In this I sautéed a cup of baby carrots, a cup of pearl onions, and 5 minced cloves of garlic.
After that, I poured in 1.5 cups of merlot and let that boil for about three minutes. Then I added in chuck roast, the chopped bacon, 1.5 cups of beef stock, 1 cup of a mix of oyster and shiitake mushrooms, some bay leaves, and some thyme.
It pressure cooked for 45 minutes, followed by 15 minutes of natural release. I put the pot back on sauté and stirred in some cornstarch slurry to thicken it up a bit. I seasoned it with salt, 16-mesh black pepper, and a generous sprinkle of more Holy Cow. (I like my stews peppery, clearly!)
So ridiculously good. I like to add just a little bit of splash of El Yucateco habanero hot sauce to mine.
Last edited by Michael_in_TX; June 30, 2023, 01:17 PM.
Reason: Totally forgot about the mushrooms; the oyster mushrooms really elevate this dish!
DaveD I think so. Just let it cook all day long in a slow cooker/crockpot. Back when I was messing with slow cookers, I learned to put the vegetables in during the last two hours so they don't totally disintegrate.
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
Another go with the OXO outdoor pan. I made chicken with asparagus using Bachan's sauce. Turned out pretty tasty. The sauce stuck to the pan and burned, but scraped off easily using a bamboo spatula.
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.
Today was weird with the smoke. This morning brunch. Ham and cheese omelette with an english muffin.
Tonight I planned a tenderloin on the Kettle. I got it ready and couldn't bring myself to fire up a chimney of KBB. With an AQI at 156 seeing the haze and smoke I couldn't. It's an hour cook so using B&B is a waste. So I took the griddle out and put the grates in. Ran at 400 for about an hour and grilled corn. No plated pictures but good.
Know what you mean, I was glad that the smoke had significantly dissipated by the time I did my last cook, we were code orange by then and I didn't feel so bad...
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
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