Winner Winner Chicken Dinner: Chicken from the farm below. Rock Cornish Hens. Far better than store bought....Distinct flavor....Awesome skin...Moist breast. Unbelievable.....
Spatchcocked and cooked on The SnS....
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Last edited by troymeister; July 9, 2016, 09:06 PM.
I cooked chicken & pork ribs again in my PBC. Still need some practice as the ribs were too fall-off-the-bone. I like them with more bite. I also cooked some smashed roasted potatoes.
Scooby snack from yesterday's whole brisket. Cheating burnt ends from the point cooked in duckfat and some BBQ sauce. Time to make another order...but here are a couple of picts...
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.
A couple racks of baby back ribs smoked today on my kettle with a Slow 'N Sear. Tasty. An hour of torrential downpours here in Florida wasn't going to stop me! Meathead's Memphis Dust and no sauce.
Thanks CeramicChef. These ribs were from a store I've never purchased from and the price was not bad at $3.33 / lb. I also bought a butt to cook ($1.39 / lb.), hopefully this weekend. I only have my kettle here in Florida.
After last week's shiner city racks of "SLC" ribs, I felt the need for redemption, with meaty ribs. Costco 3 BBRs in cryovac to the rescue. With cherry chips in a packet and competition pellets in the tube, pronounced cherrywood flavor that I've been looking for.
Also did one of those ribeye steaks that I cut off my dry age project, smoke and sear. I had to do it on the warming rack for the reverse portion, so it went a bit faster than I thought it would. But had to slice. Another proof of concept thing. That's me, always proving a concept.
I guess you never thought of having a Shiner Bock with those ribs last cook, yet another concept you could have proved. "Rarely do people get 2 Shiners and enjoy 1"
Nice cook and cherry wood is my FAVORITE! Cherry coke, not so much.
Man, back when I went to college, we took pride in being able to get Shiner Bock. Supposedly only three bars outside of Tx that sold it, then. Now, it's a four dollar draft at my neighborhood place that doesn't have an epic beer list. Still love it though.
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
So I get home from work today, and the wife asks if I am up to making dinner. "Sure!" I said, without thinking about it. Well dang, all I had thawed was a choice London Broil, or a pork loin. I opted for the London Broil. Now I know that it is not the greatest cut of meat to grill, but I thought, "what the heck, let's see how good I really am!" So I guick prepped that baby with kosher salt and Montreal steak seasoning, and plunked it in the fridge. I got the fire going, and started some MH sweet potato fries. After sitting in the fridge a little more than an hour, the steak was ready for the grill. I got the sweet potatoes going on the gasser, and then plunked that choice London broil on the indirect side of SnS with 1/2 chimney of coals. I thought, "here goes. I could be screwing up almost 3 pounds of meat!" Not going back now. Trusting my knowledge gained from AR, I soldiered on. I hit 115 IT and took the lid off, and opened the bottom vent wide. My neighbor was looking on enviously as I flipped that lovely cow flesh and let the smoke blow over his way! 😜
I pulled it at 130 IT, and for once, everything was ready at the same time. 😎
Bottom line? It was by far not the best steak I have ever done, but it was very, very good! Served up with MH sweet potato fries, regular fries, and sautéed squash combo, it was a very good meal.
I couldn't have pulled it off without the knowledge that I have gained from this site. Or without my daughter's help with the squash! I love AR.
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Last edited by Thunder77; July 10, 2016, 07:27 PM.
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.
Working my way through the Weber "Smoke" and its clone, "The Summit Charcoal Grill Cookbook". Tonight was 'Spiced and Smoked Chuck Roast" (TSCGC p. 62). Only about two hours of cooking on the grill (indirect) after two hours of braising, but this is a stunningly good result for a difficult piece of beef. Be sure to tie up the roast to ensure consistent cooking AND to cut across the grain.
The basting sauce is also excellent and reminds me of a basting sauce a family friend from Northern Louisiana introduced us to circa 1954 as a wet rub/dipping sauce for spare ribs.
So many of the techniques recommended in the Weber Summit Charcoal Cookbook fly in the face of Meathead's recommendations that I have yet to try one of their recipes, Harry . I'm going to look this one up, though, because you made it look so doggone good!
fzxdoc - I followed the recipe re: ingredients but followed "The Science" for actual cooking. Well, wife did the braising so I left that part to her. Thx.
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.
Green Moutain Daniel Boone pellet smoker
Weber Kettle Premium 22.5" green
Weber Kettle 18.5" black
Slow n Sear
Maverick ET-733
Thermoworks Thermopop
Meathead book
Applewood wood of choice
Fav drink to 'Que by:
Coke zero, bourbon, lime juice, and lots of ice
BBQ chicken at 350 F to an IT of 160 on Weber kettle and SnS. Dry brined with even parts Tony Cacherrie, baking soda and black pepper for a couple of hours. Smoked with some apple wood. Still working on getting a stable 325-350 with half a chimney of lighted KBB. Seems like I have to go wide open on lower vent and 1/2 on top to barely keep temp. That doesn't seem to be SOP with SnS, so something is odd. Any tips with fast and short in SnS? Got my 225 dialed in, but 325 fast and slow not so much. I think the added complication with how many briquettes is stumping me so far. M
Getting in touch with my [imaginary] Lebanese roots with some Chicken Shawarma.
The marinade for some boneless, skinless chicken thighs:
Authentic Shawarma is cooked on a vertical rotisserie with the thighs threaded over the spindle, gyro-style. Took some effort, especially in defying gravity, but finally got my Kamado Joe in position:
Okay, I'm cheating with a rotisserie basket on my Joetisserie:
And 40 minutes later:
But wait, there's more! Aye, cap'n, there be Pita on the CI griddle!
And the money! Wife made an Israeli Salad:
Love the Kamado's versatility, easily switching from rotisserie to griddle. This thing flat out cooks!
A little chicken stir fry. I marinated then cooked the chicken on the Weber. The veges were done on the stove so that I could make a pan sauce. Served with rice, (of course), and the beverage of choice.
The grilled chicken took this dish up a notch.
My all smoked dinner. The lamb was the showstopper. Served on the bone just dig in with your fingers. By the time cake came around I almost, yes almost could not eat.
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