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 try at Canadian Bacon-EH! Finally, the two weeks cure is over! 3 lbs of pork loin, used Meathead's recipe. On the Weber/SnS combo, approximately 3 hours, smoking in the thunder and rain! Oh, there were a few comments in the recipe section about excessive salt. I cut back the kosher salt in the recipe by 1/4 cup. I was assured that this is perfectly safe, as long as I used the proper amount of Prague Powder, which I did.
The result: salty, sweet garlicky goodness kissed by applewood smoke! 👍👍👍😎
Attached Files
Last edited by Thunder77; June 17, 2016, 03:47 AM.
S&G Chicken Breasts last night
Prep: Shallow cuts on each skin side, then pounded flat. 2 hours in Oakridge BBQ's game changer brine, then rinsed, slathered, and dusted with S&G. Indirect (mix of KBB and lump & cherry wood) for 45 minutes at 412-388, then over direct heat for 3-4 minutes.
^Out of the brine, rinsed, and slathered with Heinz mustard (first time trying mustard)followed by S&G Rub, I need to work on more even coverage.
^Walked out to put on the chicken and the nice blue smoke was hitting a beam of sunlight
On the grill at 5:45. The Maverick says it is 412F
^A humble burnt offering placed over the chunk of cherry
^burn baby burn
After 15 minutes, not flipping-let her ride. Grate temp 398F Internal temp 127F
^20 minutes later grate at 388F. Time to check internal temp
^Ready for the direct side
^Flipped four times in a bout 4 minutes
^Looking moist!
^Ready for plating!
^Plated! Half a breast resting on 'Bama white BBQ sauce. Paired with peach, blueberry, blackberry salad and organic short-grained rice.
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
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Tea-smoked duck breast - recipe from Webers "Smoke" - on a Weber Summit Charcoal Grill Friday 17 June 2016.
These were HUGE duck breast halves - each weighed a little over a pound. Used Meathead's temp chart and took them to 150F for Medium- medium well. Five minutes after I carved these, the "pink" had pretty much disappeared. Do not overcook. BTW, although the fat looks burnt, it is not. It got crusty while I was pushing these to 150F by dropping a pan over them to trap more indirect heat. They were HUGE.
Well still have a ways to go but smoking a Boston Butt today!! I cut it in half to get more bark!! seems to be coming a long nicely will post more later!
yes DWCowles I did shoot a video and its sitting in the camera waiting to be edited. It was really hot Saturday and Sunday I felt it so just Lounged around the house Yesterday!! Today I'll get to it (I hope lol)
KiloVolt89 I must say it turned out way better than others i had done!! Cutting it in half is the way to go! Bark everywhere you look!! lol (very tasty Bark I might add!)
Very Nice!! What part of the country do you live in? We Don't have Duck Readily Available here in Texas. I hear Duck Fat is the bee's knees to cook with. Yours looks Amazing! is that pine nuts with it? Yum!!
Keeping it simple tonight (gotta catch a 6:30AM flight to Orlando tomorrow). St. Louis cut spare ribs and ABTs with traditional sides.
The ABTs are jalapeños stuffed with cream cheese and sausage links wrapped with peppered bacon. Seasoned with the same rub as the ribs with a sprinkle of Old Bay. (Note: pre-cook the sausage links.)
The sauce on the ribs is made from drippings from the foil wrap (2 hours), vinegar, chili powder, garlic powder, Old Bay, rub and molasses.
3Photos
Last edited by boftx; June 18, 2016, 03:38 PM.
Reason: Added note about pre-cooking the links.
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