Heated the cast-iron griddle to just over 400, with coals around the perimeter of the grill and just a few directly beneath. Took about 20 minutes to get the amber crust with a few spots of black. Overall it was delicious and would highly recommend!
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
In keeping with my summer goal. I cooked a whole fryer chicken last night on the Keg. I used some Green egg lump and oak splits. I would say that our average running temp was about 400 F. I was having some yo-yoing going on with the temps between 375 and 420. It was a windy day on the plains, so I'm guessing that was the real cause of that problem. I dusted the skin with baking soda and salt (50/50) the nigh before and let it rest in the fridge, uncovered, overnight. For the rub I used Mea t church's Honey Hog Rub. That stuff is like crack for anyone that is interested. I put it on everything. With about 1/2 hr left in the cook I glazed the outside with a 50/50 mixture of Blues Hog Red Sauce and Black Cherry Rib Candy. Man o Man was the a gorgeous sight when I opened that lid. The wings and drummies has this beautiful sheen that was tips with black charring. The color was outstanding.
All in All, I am really happy to be improving my chicken game so far. Its like a whole new venture into BBQ. I don't know why it took me so long to work on chicken. But I am glad I am now. It was a great night; great company, great food and a wonderful view.
I hope everyone has a great holiday weekend.
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
Disney style turkey legs, a la Meathead! I made six, had to grab this pic before they all disappeared. My wife said, "That smells so farging good, can I eat it right now?" 😎
Cooked Pork tenderloin and some drumsticks I picked up on a whim yesterday. Rub for the tenderloin is Franklin's evolving rub recipe for pork ribs. Rub for the drumsticks is PBC's All Purpose Rub. Let them sit in the fridge for about 4-5 hrs with the rub on. Got the kettle holding at about 225-250 and put them on. When the tenderloins got to 115, the drumsticks had reached about 135, so I set them all on the sear. I dumped more hot charcoal on the sear side first and made the mistake of stepping away and blackened the outside of the tenderloin too much. Was still perfect and juicy inside, and the drumsticks came out perfectly since I set them above the edge of coals. I always get too caught up when I get the meat off the grill to take pictures of the final product. I learned some lessons about being more careful during the sear, but still had a good meal.
Reverse sear cote de boeuf with porcini rub on the weber gas grill last night.
Dry brined a 2 lb rib roast (1 bone) for about 4 hours. Coat with the porcini rub and on the grill
with indirect heat. Ran at about 250 F for just over 1 hour to bring the meat to 120 F.
Reverse sear on the inverted grill grates for ~2 minutes/side.
Sliced up and served with twice-baked potatoes. Tasty.
Today's cook took a few turns. I picked up a few slabs of ribs and a chuck roast to cook today, and eat tomorrow while getting my race fix Craigar will understand. Ended up smoking 3 slabs, a chuck, and some drums. The durango never broke a sweat. Hope everyone has a great weekend.
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.
Today's cook took a few turns. I picked up a few slabs of ribs and a chuck roast to cook today, and eat tomorrow while getting my race fix Guest will understand. Ended up smoking 3 slabs, a chuck, and some drums. The durango never broke a sweat. Hope everyone has a great weekend.
Thanks it's good to be home. I prefer steak front seared. It might be more correct to say I do a reverse reverse sear, though, since the indirect side of the Slow 'N Sear allows you to slowly bring the steak to temp with no radiant heat to worry about once the searing is done.
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).
Two items ready for their rub. These are from a heritage hog.
The one on the right was labeled pork tenderloin. The one on the left was labeled pork loin roast, but with the marbelling, I am am not so sure.
The tenderloin just got salt and pepper, as #1 was not home to make her marinade. I'm thinking the "mystery" cut will be good pulled with all that fat. Coated with my pork rub.
If anyone has any thoughts about the best way to cook the one on the left, I am open to all suggestions!
I agree with your assesment. Whatever the left one is, it's full of fat and connective tissue so I would treat it like a shoulder and go low and slow till 203 or so and go for pulled pork.
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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