Must be wing day in the Pit. Rubbed with Oaf modified MMD (add lots of chilli powder, a little nutmeg, a little more powdered ginger and a pinch of cayenne) and most finished with Oaf's Honey Siracha glaze.
Oaf's Honey Siracha Glaze:
1/4 cup honey
1/4 cup Siracha (less for less heat)
1 1/2 tablespoons white vinegar
Pinch of salt
Thanks to posts like this I ordered some wings to my room last night and will be ordering again tonight. For $0.50 more you can order all flats or drummies. I like the flats (wingettes).
Tonight I made beef stew. The beef was chuck and the stew included potato, carrot, parsnip, peas, celery, onion and barley. Made the in Cuisinart Electric Pressure Cooker. The beef came out super tender.
Yep its getting close to Pressure cooker time!! (I love making Soups in mine) your stew looks wonderful!! Fall may be my favorite time of the year!! (of course when spring comes around next year I'll say the same about it!! Just really hate summers here in Texas lol)
A couple weeks ago, bought some SLCs that I intended to smoke. Didn't realize I had something to go to on Sunday. So, froze em. Next week, rainy weekend. So, Sous vide to the rescue.
Cooked Sunday-Monday, fridged until Sunday, finished in the oven. Not bad, but needs work.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
David Parrish . . . Yes, I never figured out how to do the steam thing without washing off too much of the rub, and this seemed to retain more moisture as well. A sample of one, but I have to say its now my preferred method of finishing pastrami.
Last edited by johnec00; October 3, 2016, 02:56 PM.
Last weekend we had the Wings Over Wine Country Air Show, wife invited some friends to my work hanger and we had a cook out while watching some pretty impressive flying, did up 6 racks of KC style ribs with MD and Apricot Honey glaze, also did 7 lbs of blackened chicken wings, wasn't much left at the end of the show
Here's a really poor picture of some pub burgers and Some ABTs. No question that the Grill Grates saved the flare ups on this cook. Otherwise I would have had a blazing grease fire.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I know mgaretz! Nothing even cooked. The only heat is from the cayenne pepper. Too many bbq pounds have found me lately, so one meal a day has meat. I'd eat meat 3 meals a day if my body burned more calories. :-)
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
This 8.5 pound pork butt goes on the Weber Kettle at 01:00 for Saturday dinner. I'm using my PartyQ for the first time for a butt in the kettle. I'll be getting some sleep for a few hours.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Started with a 10 pound bag of chicken leg quarters, trimmed off backs, dry brined and dusted skin side with baking powder. Next day, rubbed the 11 legs with Herbs de Provence and cooked in my PBC.
Since I eat dinner alone 4 nights a week, I wrap most these individually and freeze. Then dinner is a microwaved chicken leg and some easily prepared accompaniments. Here a twice baked potato and some frozen green beans. Tastes pretty good, and meets minimum requirements for sustenance.
First, I'd like to thank #1, MH, AR, and SnS for making this possible on 10/2/16. This site and everyone here ROCKS!
Smoked with Pecan and Rubbed with BBBR.
Ready to Crutch @ 180. Is that an SnS? You Bet!
Outta the Faux -- yes, it was coming apart at the seams
Results: Never tasted anything like this before. Swear it's the most delicious beef we've ever eaten!
The Cooking Log provides valuable information and shows opportunities for improvements... ( Note: Vent settings are recorded as numbers like temperatures, so 50 is 1/2, 25 is 1/4, 13 is "crack". See Intake settings at 907 and 921 ) Obviously "ran hot", but I think it shortened the dreaded Stall.
Next time I'll "crack" the intake when I hit the almighty 225 and let it run.
...
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