Some "Goat" brats on the grill.
W pattern for contest to Break the Curse on the Cubs. I'm just in it for the $300 gift cert at Paulina. As a Cardinals fan, the curse can live forever.
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Big Bob Gibson-style Chicken with White Sauce from Chris Lilly's book. I made it in the had grill do I changed up the process slightly. I used the Amazen Tube pellet smoker for smoke flavor. The skin was very crisp and the sauce was much better on the chicken than it tasted in the bowl.
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I enjoy smoking pork loins, I recently wanted to give it a different look. I made 2 vertical cuts of the loin from about 1" of the top all the way through the loin I then brined it overnight. The next day I washed the loin of the brine, added my rub, I then (because I forgot) ask for assistance from a gal to braid it, Once braided I used a wooden butcher stick through the bottom to hold the braid. Now to the smoker! The results; Almost looks like a braided Easter bread? What do you Think? It was deliciousComment
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Funny Potkettleblack. Is this the only way to kosher pork?
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That looks great to me.Comment
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Last weekend's cookout with the neighbors - chicken and ribs 😀👍😀
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And leftover smoked chicken salad Sammie 😀
Attached FilesLast edited by PSULion; August 21, 2016, 04:35 PM.Comment
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1 of my summer projects. Cooked at 225 for 2 hours, followed by 240 for 5 hours, and a 90 minute cambroComment
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Killer Tri tip.rubbed Santa Maria style Smoked at 250 until 115 internal. Then off to the hell fire sear to get it to medium rare. Juicy tender spicy and best of all. Leftovers!Attached FilesComment
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Three corns on the cob, two filets with bacon MooGlued to them, one naked, and a 28 day dry aged rib eye. Reverse sear on all. Filets were perfect. Over did the ribeye but it was still good, except at the non-cap end.
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Big Bob Gibson style chicken a second night in a row, for company this time. Came out great again. I amped it up a tad with garlic and onion powder sprinkled on with the salt at the beginning. The white sauce (not pictured) was even better after 24 hours in the fridge.
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Coconut flour bun.
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Pork tenderloin sous vide @136F for 2 hrs then torch seared. One rubbed in S&G the other in cow crust.
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Tonight's cook, 4 slabs of Last Meal Ribs and boudain stuffed Hatch chilies.
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So, these bad boys. They spent three days in a vacuum bag with 3% fish sauce for a faux aging process. Then they spent three days with the Nomiku WiFi at 131*. Then, because my grill was busy with another project, they went on the side burner.
Then they came into the house.
Then they got ate. Very mild funk to them, a bit like dry age, but not really. Wife complained of fat content but ate pretty eagerly leaving me the fatty parts. Not sure I will faux-age again, but largely because of wife's preference.
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