Ted Reader's In and Out Burger with special sauce and grilled sweet tater fries. Lettuce, red onion, Cherokee tomato. Slapped a butt on the grill after cooking the burgers-going to make pulled pork chili tonight
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Jerod I will get my dictionary out later. As to the hinge, I love it. I had pretty good leaks before I installed it so I put a gasket on before I installed the hinge. No leaks with the hinge. -
Whenever Jerod Broussard post anything you will need dictionary close by
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First home-cooked meal after two weeks on the road and what do I make? Yep. Tri-tip!
Cooked for 8 hours SV at 128F then seared with a torch (love my Sansaire Searing Kit!). This was dry-brined for 2 hours with salt, a bit of pepper and dill seeds and vacuum packed. Then into the bath.
Was as tender as prime rib but much tastier!
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Pulled beef pizza. Ok I cheated a little. This is delivery 'cheese lover's 5 cheese' pizza with only green peppers. But I added my leftover pulled beef, so I sorta cooked it, right?
So good it should be illegal.
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Harry commented
July 16th, 2016, 11:30 PM
Huskee, I've never used ash, but we do have a few "trash" trees I've got to cut soon (too close to the house). SO I don't have to do any work (smile), can you tell me what it's like? What flavor? Seems pretty mild. Should I save some chunks?
Harry Ash has become my favorite for ribs, and I've used lots of kinds of wood. Hard to compare it though...doesn't have the sweet incense smell of most fruit woods, but don' let that fool you. Mild, yes. The closest that I can realistically compare it to is maple. It burns hot if you were to burn full sticks/logs. I use chunks on the kettle with SnS too.
Definitely save all you can! Miter saw them down to chunk size. "Ash" just doesn't have the romance of apple, cherry, hickory, etc, but it's wonderful.Last edited by Huskee; July 16, 2016, 10:58 PM.Comment
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Caveman tendencies.....
Throw a dap of butter for good measure
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Was planning on smoking a chuckie today, but late night and T-storms this morning made me go to plan B... Sous-B-Cue. Overnight dry brine, bagged with a dash of liquid hickory, two day voyage at 133* on my Nomiku Wifi (finally setup for wifi) shocked fridged and smoked next Saturday.Attached FilesComment
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Working on a no sugar no grain waffle. Almost there, need a little tweaking
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If no sugar and no grain, what's actually in the waffle?
PS- that chicken looks fantastic. -
Potkettleblack I'm playing with coconut flour, cream cheese and eggs. Baking powder as leavener
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Sous chef Cody at his post while I reheat and sear off a couple of filets mignon I sous vided last week. 129x3, then 45 seconds a side over the sear station at pin the dome beyond 650. Grill grates or a baking steel might be in my future for this application. Dusted with SPG, then mine was topped with a bechamel variation I made with cheddar and worchester. Corn was the real sweet corn. Must be in season now, because this was like candy, with a Spanish olive oil and omnivore salt.
The bechamel variation increased the interest I had for the beef, as filet is not my thing. Just the cure, a funky sauce.Attached FilesComment
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FLBuckeye Since you have a SnS, try ABCbarbecue.com's pulled beef recipe. The short story is use a chuck roast and treat it exactly as you would a pork butt (with only minor variances), just with beef seasonings.Comment
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Ordered a Blue's Hog sampler pack. Included Original, Tenessee Red, and a dry rub. This sauce tastes like cane syrup, with sugar added. I can also taste ground mace, cumin or chili powder, and the red pepper flakes, sorta. This is sickeningly sweet. A child would refuse to eat this. Tenessee Red, thinner and spicier, but still like candy syrup. You could use this as a candy apple glaze. The rub is paprika based, but I didn't use it. Memphis Dust is my preference on ribs. I always forget to snap photos of my finished ribs, but trust that they were awesome! Can't wait to cook again next weekend!Last edited by SteveFromLafayette; July 18, 2016, 06:36 PM.Comment
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My family gets a little put off when I say no one eats until I snap 10 or 20 photos. You get a pass this time on finished photos since you did post a photo. All the best for your next cook!Last edited by fuzzydaddy; July 18, 2016, 06:59 PM. -
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Wife wanted to do grilled chicken salad. 3 pieces of chicken breast.. all 3 of significantly different sizes.. and the biggest one was still froze in the middle. I think she is intentionally trying to test my grilling talent. Sorry .. no picsComment
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Here is a throwback to last week in Alaska. There is nothing better than fresh from the river Sockeye Salmon. I don't know what I liked better, the fight or the filet.......Not a bad problem to have.
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GREAT looking catch and meal!
Where in Alaska, Spinaker ? I've done some fishing in the Wrangle Narrows area (inland waterway - extreme southeast). What are the catch limits this year? -
We flew into King Salmon then to an Otter to Lake Nonvinuk where the Alagnak River starts. Its right by Katmai National Park. That place was pretty amazing. richinlbrg
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Garlic Parmesan wings!!
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Beef flavor out the ying yang is all I got to say about the "tip." And 100 other good things.....
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