Hash made from leftover tri-tip with a poached egg.

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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Charter Member
- Jun 2015
- 1316
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
I have to admit that you guy's are much more adventurous than I. Beef tongue? I'm sitting here thinking about everything that a cow's tongue touches during its life span. After pondering it for a bit my conclusion was no, I couldn't eat it. To me it's kind of like liver, the clearinghouse for every toxin that's ingested.
What does it taste like? Please don't tell me that it tastes like a ribeye.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 3214
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
First cook with my new Vortex. Yeah, yeah, I know I'm supposed to do some calibrations first, but who can resist playing with a new toy??First lesson learned: stay away from Royal Oak briquettes!! Garbage!! crap!! I only bought it because my normal supplier was out of KBB. Thank goodness it's gone now!! So Second lesson learned: make sure the lower part of your kettle is clean, or you end up with towering inferno as the stuff in the bottom burns off! (ask me how I know this) I must have burned off all the gunk where the SNS goes, because I don't have this problem with SnS.
Continuing on...
Vortex loaded with 3/4 chimney of Royal Oak. Once the vortex looked ready to consume everything, I placed my 8" cast iron skillet over top to get a temp measurement. 7 minutes to hit 680 degrees! 11 minutes to 800 degrees Fahrenheit. At that point I took the skillet off and put the chicken on. Top and bottom vents both 1/2 open at this point. Two smallish chunks of apple wood for smoke. Rotated lid every 15 minutes. 1/4 turn.
1800 hours: chicken on. Chicken was marinated in beer lime juice chicken marinade. recipe upon request.
1832 hours: a peek at the chicken. Awesome all over golden brown color. Added breasts at this point, since they cook more quickly.
1845: drumsticks off. Thighs put in the middle to sear.
1850: thighs done. Aren't they beautiful! Love the sear off this baby!
1 hour later temp still holding around 350. Didn't test much longer after this.
Conclusions:
1) Chicken was delicious! My daughter (who does not like chicken breast) said "This is really moist!"
Drumsticks and thighs disappeared like magic.
2) Wonderful, awesome, seductive smoke flavor on this chicken! I don't know why, but this was the best apple smoke flavor I have ever gotten. Really was the bomb!
3) Only turned chicken once. Probably did not have to turn it at all. Love that all-over golden brown!
4) No flare-ups. Nor was there even a chance of a flare-up, since the coals were in the middle, and the chicken was outside the ring.
5) If you want to fit more chicken on a 22" kettle, you could probably go with the small Vortex. Mine is the medium. Even with the medium, you can still get one boatload of wings on there!
6) The Vortex is likely my new go-to for hot and fast chicken parts cooking. It provides very nice, even indirect heat, and you can plunk a chunk or two of wood over the center for awesome smoke flavor.
P.S. Don't worry @ Pit Boss, I haven't broken up with my SnS.I still love it, and it will always be a great tool in my BBQ toolbox. Just had to try something new!
7 PhotosLast edited by Thunder77; April 8, 2016, 09:05 PM.
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- Likes 3
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Good looking cook! If you slide the SnS closer to the wall of the kettle you can get a little more room on the indirect side.
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The water actually lasted for more than nine hours and I think that might be part of the problem why it took almost 14 hours to cook the two-pound piece of pork. I just don't get it, it has never taken so long. But it was well worth the wait! Damn!
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Charter Member
- Aug 2014
- 2094
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
- Likes 6
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Charter Member
- Aug 2014
- 2094
- Forest Park Il
-
Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Was it windy? I've found on windy days it's best to tighten down the top vent a little more than usual and open up the bottom vent a little more than usual. The air flowing over the kettle creates a sucking effect. Same principle that makes airplanes fly. The bottom vent has the ash catcher to help prevent wind flow so it's affected less.
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Hard to say David Parrish, Not windy at all today, I didn't do anything out of the ordinary. I am at a loss. When the temp finally settled, it just settled. I am very meticulous about setting up the S n S for a good start. But the meal was still fabulous.
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