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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
A week and a day late. Flank steak stuffed with sauteed Vidalias, garlic, artichoke hearts, provolone cheese and spinach. FYI SWMBO likes her cheese and thus is in charge of the stuffing. Butcher's twine was nowhere to be found, so skewers were substituted.
I've done flank steak roulade a handful of times. I can't figure out what temp to call them finished. At 135° they're still a bit chewy for me. How did you cook yours?
OK, Medusa , your burgers looked so guuud, we had some 80/20 we needed to cook, so we stole your recipe.
GUUUUD
The onions kinda hid the burger, but a double thumbs up! Burgers were a bit loose, I might add a binder next time.
Thanks richinlbrg. #1 has decreed that other than onions, no need to smother with other condiments. Glad you like the recipe. The batch in the picture went straight up, without the onions. ( I didn't even think about them until I looked up the post with the recipe - doh! )
Try flash freezing for 20-30 minutes unless you really want to add a binder. I guess it's the combo of dijon / worchester that makes them prone to falling apart. Still... Law!
Started a chuck roast on the KBQ about an hour ago. Going to let it go for 2 hours then bag it to cook for 3 days in the hot tub time machine for pulled beef. More pics to come.
About to come to a boil, then it can live in the oven @175 for a few hours. Any leftovers will be introduced to spiral-cut hotdogs - Bwwaaaaaaahahahahaaaaaaaa!
When the bacon was done smoking (pics later) I adjusted the vents and on went the chops I cut from a loin and dry brined for 24 hours. A smidge of EVO and the S&G went on. The pine able and squashed joined the pork when it was time to sear. Power has been out for four hours-blown transformer and subsequent fire up the road-so the DC Mumbo sauce was heated on the grill.
richinlbrg that's kale. I sautee some mushrooms, when brown, add sliced garlic, onions and Fresno peppers. Season with salt and pepper, then add chopped dinosaur kale, cook until tender but not too wilted. Shooting for warm salad. Dress with some olive oil, a touch of lemon juice and toasted pine nuts for crunch.
Should take about 10 minutes to hit the plate.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Peruvian Style Rotisserie Chicken (Pollo ala Brasa) on the gasser. I used the Maverick rotisserie thermometer set up I posted pics of several days ago. Here are some in action. It worked perfectly:
Her it's just about done. You can see the 2 Mav probes here. Next time I will turn the chicken around to make probe placement in the thigh easier.
Here's the bird cut into 2 halves before serving
Here is the send unit of the Mav attached to the handle of the spit rod in use.
We had friends over yesterday night. They brought their 9 year old son with them. A couple of pies in the kettle pizza, smoked chuckie sammies, baked beans and salad. I wanted to cook the beans and the onions/peppers/mushrooms in the cast iron wok in the kettle via Weber's gourmet BBQ system, but it was raining by then so I had to go with the cast iron skillet and the oven.
Their boy loved the pizza so much he walked up to me and said this:
"Mr. J, this pizza was SO good! Thank you from the bottom of my heart!"
This is what the chuck roast looked like after it was pulled. I cooked it in the 26 with the SnS. I got about 8 hours out of the original batch of coals (I added a fist-sized chunk of hickory at the beginning of the cook). I fiddled with the vents probably 4 times over the first hour and a half and after that it settled into a 240-270 range. At the 8 hour mark when the coals were dying I added about 15 Kingsford Competition coals and wrapped. The chuck never got over 203 but it spent probably 2 hours above 180 and that was enough to make it hand-pull tender.
I sauteed onion, red pepper and mushrooms in the cast iron and added them plus 1/4 cup of my J-1 sauce plus 1/4 cup of my KC sauce, covered and cooked at 375 for about 20 minutes so everything could marry. This is what it looked like:
it was served on sourdough bread with a bit of brown mustard and a slice of provolone.
In the cast iron skillet I sautéed 5 slices of thick cut, double smoked bacon (cut into bite-sized chunks) with a chopped onion. I added 2 large cans of baked beans (drained but not rinsed) and a half cup of my KC sauce and a half cup of my W. Carolina sauce. We also had a salad that we picked up carry-out from a local pizza joint. Here are the beans (they were cooked in the skillet in the oven for 20 minutes at 375):
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Chicken legs with a new thingmajig. The princess brought home 10 legs weighing 5.08 lbs. I'm not sure what they are feeding chickens these days, but if you were buying shrimp they would be in the 2-3 category.
Breadhead I just noticed the new price on Amazon at $21.87, I only paid $10.44 so I don't know WTH is going on with the prices. It is definitely worth $10, but I'm not too sure about $20.
You are welcome! This thing is a space saver, especially when you are planning to cook a bunch of thighs and legs. This time we just went with legs. To give you an idea of how big that thing is, my grill is a 26 and the legs averaged half a pound.
28 day dry aged prime strip steak. I took a few pics side by side with a choice strip steak I picked up at the grocery store for the wife and kid. Note that the strip from the grocery store was on sale for $9/lb, but the prime strip was $35/lb from the butcher. This is the first time I can ever remember eating a dry aged steak. It was much better than the grocery store steak, as it was much more tender and flavorful, but not sure if it's worth 4 times the price.
Cooked them sous vide for about 1.5 to 2 hrs at 129 and seared using the SnS on my kettle.
Ha! When you have 2 screaming kids and you are just trying to enjoy your $30 steak, sometimes you can only snap a quick pic with your phone and you forget about dirty forks.
Today I bought 6lbs of New York USDA Prime strip steaks at Costco for $14.99 per pound. Did that butcher give you a hug and a kiss when you paid your money? He should have.😡
Charging you $20 per pound for storing the steaks for 28 days is VERY, VERY margin friendly for him.😎
After a weekend of over-eating and over-drinking in Yountville to celebrate my father-in-law's 85th birthday (and my 63rd), we didn't feel like a big dinner, so I made a simple salad and some tuna salad. But the side dish was my first attempt at pickled watermelon rind. I made it with the chamber vac using the flash pickling technique. Brine was water, sugar, vinegar and salt.
Any leftovers will be introduced to spiral-cut hotdogs 
- Bwwaaaaaaahahahahaaaaaaaa! 
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