No pictures so this post is probably illegal but here goes anyway. Had SnS boneless chicken breasts last night. My wife marinated them in some Southwest marinade that she came up with and I cooked them on the cool side with some hickoty until they reached 143. A one minute sear on both sides took them to 150 when I pulled them.
After sitting for about 10 minutes I drizzled some semi melted bleu cheese over both of them and we ate like a King and a Queen. I'm not working next week and just received 5 pounds of SRF ground beef (burgers, meatloaf, meatballs, etc) so hopefully there'll be plenty of pictures.
This dinner was definitely inspired by BBQ'd_Nuke and Spinaker. Bacon wrapped chicken thighs stuffed with Bulgarian sheep feta and roasted poblano and Fresno peppers (in the oven as it was pouring today) with corn on the Cobb and salad. Finished with three sauces, Sweet Baby Ray's, MH's Huli Huli Teriyaki and Mango Chili Sauce. I think our favourite was the Mango Chili, great tang with a nice bite but they were all really good. It's a holiday today here in the Great White North so we washed it down with several Steam Whistle Pilsners and a bottle of New Zealand Sauv Blanc. NZ Sauv Blanc is my go to white wine because it's cheap and delicious. This was the Stoneleigh brand but any Sauv Blanc from the Marlborough region of NZ is usually really good, don't ever pay a lot for one. Salad not shown because, as we all know......... You don't win friends with salad!
Spinaker haha, absolutely! I only had enough bacon to do a few with two strips though so some were only one. These are amazing and I can't wait for some better weather to do them on the smoker.
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
We had Simon & Garfunkel Chicken and Creamy Spinach Roll Ups. I did the chicken my son did the rollups-he subbed crescent dough for pastry dough.
This was my first go round with the S&G Rub. I am definitely a fan, if it has wings its going on it! I made up a triple batch after dinner and mixed a little Thai Basil and Lemon Thyme from the garden in as well.
Roll ups recipe: GetInMYBelly
​I also picked up a 15lb pork belly yesterday-Prague's Powder #1 is hard to find! Had to order it online.
Made my first "CaveMan Steak", I cooked it directly on top of a bed of Mesquite coals and I was very happy with the result. Now that the test was a success I am going to do it for friends this weekend.
Date: May 25, 2016 Weather: 88 and Sunny Location: Vass, NC Simon and Garfunkel Chicken, Bratwurst, Roasted Apples, Roasted Cauliflower
S&G Chicken was marinated for 24 hours, and then sprinkled with Ploughboy’s Yard Bird Rub (YBR) before putting on the grill (first time trying the YBR). It has a lovely bite!
Johnsonville Brats were brushed with EVO
Apples were cored (bottom left intact) and filled halfway with YBR (first time trying this).
Cauliflower showed up towards the end of the cook when my daughter walked in with our Farm to Table weekly box (it was pick up day). I opened the box to check what we received this week and threw the cauli on naked right over the top of the SNS root side down and florets leaning out over empty water reservoir.
There were several thighs and breasts left over from last night so they were reheated and served sans YBR.
I halved limes and placed them on the grill at the same time as yesterday’s chicken and made them available to squeeze over whatever anyone wanted.
Target temperature (300-350) shooting for the middle and fixing my challenges with holding this temperature. Thanks to Huskee for his timely help today!!!!!!!!!!!!!
I started with a full chimney of KBB and two chunks of hickory. A couple of pork belly fatty chunks went on the grate above the SNS for my two testers Tango and Shadow. The pork belly passed the taste test. These two live for burnt offerings
Time
Grate Temp
Meat Temp
Actions
5:30 pm
388
36
Put Chick & Brats on. Set TV to 1/3 and BV to 3/4
5:46 pm
318
91
BV to fully open
5:48 pm
307
99
TV to Fully open
6:00 pm
322
129
6:18 pm
365
145
Seared Chicken-moved back to indirect side. Seared Brats they were 175 internal so stacked them tight on indirect side. Put the cauliflower on the direct side and put yesterday’s chicken on. Put limes on indirect side. Put apples (2) on direct side.
6:35 pm
352
165
Checked all chicks with Thermopen, seared a touch more. Thighs at 170 & everything was GTG. LETS EAT!!
7:30
365
Just checking the fire for info purposes
Finishing and serving: Butter, salt, pepper, roasted limes, and herbed salt were on the table for those that wanted it. Finished Product: Yesterday’s chicken was still juicy a testament to the lack of salt in the S&G rub I believe. Today’s chicken was over the top good-just the right amount of smoke. Truly delicious, that sprinkling of YBR and a squeeze of lime juice were ridiculous. Cauliflower was just done enough and had good grilled flavor-a little Kerry’s Gold and salt and pepper hit it right. The brats brought me back to Germany. My wife is a Yooper and grew up with them boiled in beer first then put on the grill. Skip the beer, brush ‘em with EVO and grill ‘em.
Next time: Run it back from top to bottom…this worked. Thanks again Huskee I probably would still be cooking without the suggestion.
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
We had some great ribeyes tonight. Choice steaks. Did a quick dry brine with some kosher salt. Then added some granulated garlic, onion and some black pepper right before the cook. They came out great. For some reason I always forget to take after pics of steak cooks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
First Post on the site & "Maiden Voyage" of my WSM22-- after I seasoned it, of course.
Two BB's 16# total with the MMD rub. Smoking @225 with KF blue and cherry. Top grid is reserved for tonights dinner of pork chops. Put the BB's on at 0700 today. Wish me luck!
If you like Cajun food and want to learn how to make jambalaya & gumbo PROPERLY, watch the masters video. Notice how he adds the ingredients and spices in incrementally.
Yes... He is a Master of Cajun cuisine. I actually met him once. He used to come to Portland, Oregon once a year to have a cook off with the chef at a famous restaurant called Jake's Seafood and Crawfish House. I was sitting at the bar and he chatted with a group of us for a while.
OK, I am trying a pork butt (will be pulled pork later) in my Weber Kettle, I decided to you the Memphis dust on a 5 lbs boneless butt. I am using a charcoal snake to regulate heat, I am gaining about 4 degrees an hour right now, I plan on following the Pulled Pork recipe to a T that is on this site. I also made my own BBQ sauce last night, I did a hot version and a mild version, I am very pleased for the first run. I will post pictures from beginning to end after I finish the cook and the pull. It already smells great, and I can't wait for dinner. Cook time 10 hrs 28 min pulled it off the grill at 203 degrees. Pictures coming later. OMG it is good.
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