Breadhead has got me addicted to this. Had my sourdough starter for a few weeks now so I decided make some bread. Originally, I had planned to just use the kitchen oven. But changed my mind and used the WCS. I did have a small water pan in the bottom and tried to stay close to 450°F. Ended up over shooting to 475 or so. I just took it off a little earlier. No left overs😞. Guess I did pretty good. Easier than you think. Here are a couple of picts.
Breadhead - thanx, but I've baked a lot of bread - just not on the grill. I do need to bake something on the grill - maybe my go to hamburger buns, (although I also need to try your bun recipe too....). Decisions, decisions...
RonB ... You have bread baking experience so the Brioche Hamburger Buns will be easy for you. Click on the link for Chef Jacob in the first paragraph of Meathead's post for the recipe. He did a video of EXACTLY how to do it. If and when you make them, post a picture.👍
Wife said they were better than the lobster. I think they would have been better fresh off the grill, 2 hours held at temp, then served. But, happy wife, happy life.
I had a couple of pounds of hamburger that needed to be eaten and I had a couple of friends coming over to just hang out, drink some beer, burn a few burgers, watch some baseball, nothing big. I thought rather than burgers, I'd do enchiladas. I had one couple bring black beans, another chips and salsa for nachos, and another bring more beer. I called an audible and switched from burgers to enchiladas. Browned up the meat, onions, peppers, etc. and made a quick great sauce.
Here are the enchis rolled and in the pan and on the main grate in TheBeast.
Here is the pan just prior to the pull.
Here is the closeup view that shows the cheese just the right color of brown for my guests and me. Just an ever so slight crunch there that was quite tasty.
And finally the money shot.
This was just a simple and quick enchi cook that worked out quite well. We all had our fill of food and beer and had a great time shooting the breeze. Good audible at the line. I hope your weekend was as enjoyable as mine.
The directions call for the chicken to be cooked on a rotisserie but I do not have one...yet. So I spatchcocked the chicken. After marinading for 24 hours the chicken went on the indirect side of a 350-385F grill. When the breast meat hit 110 internal temperature I spun the chicken around so the opposite side was nearest to the direct heat. I made both a traditional (hot and spicy) Aji sauce and one with no heat for Leah. I mixed the two together to get a nice medium heat for myself. These were made the day prior and sat in the fridge overnight. I was very happy to find a huge Campare Foods near the office and was able to get the two authentic key ingredients.
Thigh, leg, wing, and a little breast meat. Feta, tomato, pepper, cucumber salad and Aji sauce.
Last edited by martybartram; June 28, 2016, 05:11 AM.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I copied Dewesq55 's recipe a long time ago, and am wondering if your Peruvian Chicken with Ahi Sauce is different in any way except for the fact he used a rotisserie. Here's the link to his recipe:
I just realised that I have never seen a Peruvian chix at the grocery. Are they imported live or frozen, and what's different from an American chicken?? LOL while running and ducking.
My wife wanted peppers and onions + sausage. To that I added mushrooms, flank steak and a little ciabatta bread. Sausage went in first, indirect, with a small chunk of pecan. The sausage was then seared along with the flank steak.
I used the Weber Gourmet BBQ system. The peppers and onions went in first with their own sauce.
Then the mushrooms went in lightly dressed in a different sauce.
Once the wok was removed from the heat the steak and sausage were cut up and added.
BBQ Turkey breast being sliced for sangers today. Skin removed, bone in, dry brined, MMD rubbed, smoked over cherry and finished with Diana Sauce original. The hole in he middle is from my temp probe. I haven't done one of these in a while and was reminded of how tasty they are.
I did Picanha this weekend. Man, that cut of meat is delicious! Just the way I like it, cooked with salt, enjoyed with red wine. The South Americans know how to 'cue.
The meat, with a glorious fat cap
Here it is flipped upside down
Using a looftlighter to fire up the kettle
Got nice ashed over briquettes (was at a friend's house, that's why the SnS is missing)
Here the picanha is ready for searing, it's been on for an hour on the indirect side
Now I wish I could show you pics of the sliced and plated meat, but it (the slices of meat) just magically disappeared fast . However, I did serve them with a chimichurri.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Henrik that's a nice cut of meat. Yeah, my first thought was where's the SnS before I read more. What internal temp did you take it to? Congrats on the cook!
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
A hunting friend of mine gave me some Canada goose breast. After trimming and taking off the silverskin, I had about 2.5 pounds of meat. 5 nice sized breast halves.
All the recipes I saw on other sites were for dry cured meat. I wasn't brave enough to try that, since I didn't think I could accurately measure 1/10 of an ounce of Prague Powder. So I wound up using Meathead's recipe for wet curing corned beef.
I let that go for 6 days. Then tonight, on went the rub!
I used the "Close to Katz's" recipe. They are now cooling in the fridge until I smoke them tomorrow after work.
I can't wait!
Update:
So last night I finally got to finish this up. I had to wait out a rather long storm before I got to smoking. Anyway, fired up the Weber SNS combo, and got it up to 200. I kept it low because the meat was not that thick, and I wanted a longer time on the smoke.
On the smoke at 8:20 pm. 2 ounces of cherry wood. 74 degrees ambient temp. Smoked 'em for about 2.5 hours at 180-200 to IT of 150. I wanted to go to bed, so I put them in the steamer to get to 160 IT.
Result? Pretty darn tasty! The texture is quite different from beef pastrami, obviously. But sliced razor thin, on rye with a schmear of mustard, yum! I will definitely be doing this again, if I can get my friend to give me more goose and duck.
SIDE NOTE: It is a very good idea to CAREFULLY READ your recipe before you start. :-P
The recipe called for four tablespoons of coarsely ground black pepper. Well, in my haste, I just read "black pepper" and used a regular finer grind. Hoooeeee! Waaaaaay too much pepper. Luckily I was able to rescue it by rinsing off some of the rub.
Attached Files
Last edited by Thunder77; June 29, 2016, 01:26 PM.
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