Finally finished the pastrami I started over the weekend. Put it in a water bath @195*F for 4 hours. Came out great. Than you David Parrish for posting your technique!
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Splatchcocked 4 lbers. The dogs were just for sustenance while I slaved over a hot kettle. I ended up doing the drumsticks a little longer. Temp was ok but a bit underdone.However the breasts were the best I have ever had with reference to juiciness....flavor is never perfect but will continue to strive. Love my SNS! All in all a step in the right direction.
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Very nice! Beautiful pizza! it looks like you are using indirect heat. Is that accurate? What do you have below your grate?
Recipe?
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Thank you Guest. That's the plate setter which creates the indirect heat.
I cheat by buying fresh dough from my local market. They make it daily. I just pull it to size.
*Cornmeal the peel
*Lay dough on the peel
*Sauce the dough
*Parmesan
*Meat, vegetables
*Mozzarella
*650F for 6-8 minutes
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We do the same and buy our dough from the local Italian restaurant.
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Picked up my order from the butcher so it is ribeye for dinner. Dry brined for 2 hours
sweet taters went on 30 minutes before beef
Indirect side at 270 steaks went on, their internal temp 37
At 113 internal I moved all the briquettes but not the wood (hickory) to one side of the SNS and started searing hers - about 8 minutes and we were at 153 moved it to the indirect side and sprinkled a tad of salt
Mine seared for 4 min and at 127 pulled it and plated it
Used the chimmichurry recipe from this site, delish! But I forgot about it until the last two bites; used the rest as salad dressing!9 PhotosLast edited by martybartram; May 13, 2016, 06:13 AM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- 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
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Moderator
- Nov 2014
- 14146
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
A few weeks back I got a cheap steel wok to fit in my Kamado. I found an 18.5 inch one that fits perfectly in my cooker. I loaded it up with Lump and let her warm up. I made some beef and veggies. It turned out great but I went a bit heavy on the sauce. I would love to try some fried rice and noodles in there too. This was my first foray into Wok cooking on my Kamado. Its something that I will be visiting again. Its Just a fun way to cook. And the Kamado keeps the wok hot after I throw the food in. My stove just doesn't have the BTU's to keep the wok up to temp after putting the food in. From what I've read, thats the most important part of wok cooking, keep the temp up for the whole precess so the frying continues all the way through the cooking process. I know a few have tried with cast iron woks. What was your experience. Any tips? Picture are not the best. Nor are they oriented the correct way.
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Moderator
- Nov 2014
- 14146
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Garden Pesto Stuffed Pork Loin Roast.
This picture is from the first time I tried this recipe, but I'm trying again tomorrow so I thought I'd post for all to see.
The recipe was followed as close as possible. First I purchased the full loin from the grocery store and saved a ton of $$$. My full loin barely cost more than the cut up roast on the display. I cut the loin in half and vacuum froze the other half. (the other half I'm cooking tomorrow)
To open the loin I used my longest knife and slowly sliced while rolling the loin open like a swiss cake roll. The wife didn't think I could to. I layered on my own my own pesto that I make with fresh basil from my garden. Yes, its damn good. This took (2) 4oz jars. When I spread the pesto on I added olive oil and more pine nuts. Next time I will add even a little more olive oil so the pesto is really soaked.
I rolled the loin up, tied it off, and covered with Simon and Garfunkel Rub.
I cooked this on my WSM 22, with a Maverick ET-735. I was careful to try and prob the center roll. I was really worried I would leave the probe in the pesto, but this wasn't really an issue. My WSM has never cooked hot, it's hard for me to get 325 on the top rack with water in the pan. I use Kingsford blue bag, Soo's donut(ish)-my hot method basically lessons the donut so all my hot coals spread on top. After the meat went on I added 2 hickory chips about 4oz each. This cooked between 315 and 325 for a shy over 2 hours. I
The result has something I'm not worthy to claim as my own. The most moist pork loin I've ever had. Seasoning was great and the slight smoky flavor could not have been anything other than perfect. One bite and you knew this was not made in an oven, but I'd get an odd look when I said I used my WSM.
I felt the pesto dried out too much. Tomorrow I will use more olive oil to see if that helps.
I snagged this one picture on my camera real quick before the forks savagely attacked the meat. I wish I wouldn't done a little more presentation, that one pine nut on the right side drives me nuts. Hoping I can match these results tomorrow.1 Photo
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I've never stuffed a pork loin with pesto. Mmmm...I'll have to try that - sounds good. What IT did you cook it to Wubs ?
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Sliced up a couple rib eyes and put them in this Vietnamese Lemongrass marinade: http://honestcooking.com/vietnamese-...served-3-ways/
I'll grill it in the Weber kettle in my new grill basket tomorrow night, I'm think of serving over rice vermicelli with grated carrot, cucumber and bean sprouts.1 Photo
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Friday night pizza.
'Za #1: prosciutto, roasted red bell pepper, hot Fresno pepper, onion, asparagus, shrooms, mozzarella, Bulgarian sheep feta.
'Za #2: classic pepperoni and mushroom with red onion.
We nailed the crispy crust on these, I think the key was letting the cast iron pan and pizza stone heat up for a while in the oven before we put the pies on. Also, MH's tip to lightly olive oil the crust pre sauce is so effective at keeping the crust crispy and not soggy. These were some of the best pizzas we have made yet.2 Photos
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Margarita chicken with grill grates! Had some cuervo mix in the fridge and decided to do a spatchcocked chicken. Added fresh lime and orange juice to fortify along with onions, garlic, orange zest and sambal. marinated 10 hours and rubbed with ancho chile, minced garlic and sage under the skin along with smoked paprika on the the skin.. Put it on the pellet grill at 325 until 145 and then over to the gasser skin side down for the crisp with grill grates. Bite through skin and juicy tender meat, Pulled at 155 and served at 160. Only draw back is I lost the right thigh skin on removal. Which was quickly fished out and eaten>
Last edited by Iron Bulldog; May 13, 2016, 09:10 PM.
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Founding Member
- Jul 2014
- 3311
- 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
As I posted in the general forum earlier, I had 7+ pounds of USDA Prime chuck I got on sale. I have really been hankering to try a smoked chuckie, so it was on! I dry brined overnight, then added BBBR. On to the Weber/SnS combo at 225. Hit the stall about 162. Wrapped at 170, after the stall was over. Pulled at 207 IT, and into the cambro. I served it with my version of rich red wine sauce. My wife's reaction: "This is delicious! I could eat this for a long time. You should open up a stand and sell this." If this wasn't 4 times as expensive as pork, it would be my new "go to".
P.S. Bonus shot is the cool "Eyed Beetle" hanging out on my old smoker box. 😀Last edited by Thunder77; May 13, 2016, 09:51 PM.
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