Brisket point that was smoked last weekend. This is the portion of the point that is under the flat and very fatty. I fried it while it was still cold and then threw it into a pot with potatoes, carrots, water, and a little more seasoning. Used my fat separator on the final product.
Tri-tip steak, cooked SV, then torch seared. This was my first time trying magic browning powder and I liked the result. Served with green beans in butter and salad.
Salmon, cooked SV then glazed with a honey-bourbon mix and torch seared. Served with steamed bok choy and salad.
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)
fzxdoc - The filling is 2 parts ham, 2 parts onion, 1 part dried chorizo sausage and a clove of garlic all chopped together then add a handful of cut-up green olives. Before rolling up, I dust with some gelatin to help hold it together for slicing. Be careful with the olives, they can overwhelm. I usually add some grated provolone, but forgot in the one shown here.
Last edited by johnec00; October 24, 2016, 03:25 PM.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Did some experimenting today. Smoked 4 small salmon filets using Huskee 's method ( https://pitmaster.amazingribs.com/fo...-smoked-salmon ). Also did one with no brown sugar, and one with raw unfiltered honey put on about 1/2 hr before completion.
Used a double 2X2 snake (thank you for THAT idea, ecowper ) in the WSM, with alder pellets.
We like Huskee's recipe best. Surprisingly, we liked the one with honey the least. Even the plain beat put the honeyed one.
The snake
The four on the left are a la Huskee's recipe. The plate on the right, the left one is just plain (rinse after brine and onto the smoker), and on the right is the one with honey.
While we have our order of preference, they are ALL great! Can't wait to taste them in the morning!
@ Ecowper , it worked like a charm! One lower vent open and the exhaust 1/2 open gave me a perfect target temp and clean smoke. Up I had a GREAT technique!
fzxdoc , I forgot to mention that I found the Japchae as per Maangchi's recipe a bit oily for my taste. You will notice the recipe calls for sesame oil in a few places and while the dish was delicious, it was really heavy. Next time I would probably reduce the sesame oil by about half.
Thanks, bbqoaf . Turns out I couldn't locate the noodles, so will try another Asian market the next time I drive to our closest "big city". I've printed out your recommendations for this dish and will keep it in my Maangchi cookbook.
Tri-tip, cooked SV at 127F for 8 hours, dusted with magic browning powder then torch seared. This was an experimental version of MBP: 4 parts dextrose (corn sugar) to 1 part sodium bicarbonate (baking soda). I did this in an effort to reduce the amount of bicarbonate and I think it worked just as well. Served with from-scratch fries made in the air fryer and salad.
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 like the air fryer. I like the fries just as much as oil fried, but they are a bit different tasting because they don't have as much oil on the surface.
fuzzydaddy, & Pit Club etal, Sunday's Bill of Fare in the Johnston House! I decided to make another go at Bacon Wrapped Pork Loin! Dry Brined -3 #’s Boneless Pork Loin with Kosher Salt, Garlic Powder and Jack Daniels Old No 7 Pork Rub and +24 Hrs in Refridgerator! Then Laced with Bacon and another Dusting of JD # 7 Pork Rub! Back in the Ref. until time to put on the Weber! Prepared the Weber, S 'n S, DidgiQ-2, and Maverick et 733! Lit one small Weber Starter with Coals poured the Lit Coals over +- 1/2 Starter Unlit Coals and Hickory an Apple Wood Chunks! This was the First Cook for the New Drip-n-Grill Pan by AdrenalineBBQCo, so I protected It with a round Cake Pan with Water! Cooked at 325* F for 2 3/4 Hrs? Just Prior to going on the Pork was Slathered with 50-50 Mix of Wish Bone Sweet & Spicey Honey Mustard Salad Dressing and Blue House Choice Hickory BBQ Sauce! This was the First Time that I had Problems with both the et 733 Maverick and the Thermopen Classic! One probe on the Maverick decided Not to Transmit? The Themopen was reading Low? Same Battery since I bought it in 2015 don't know if this would cause a Low Temp Reading! No real harm except The Loin was slightly Overdone!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Attached Files
Last edited by Danjohnston949; October 24, 2016, 03:22 PM.
RonB, I believe it's as close to a Perfect Fit as you can get! I am Pleased! fuzzydaddy, All the thanks are to You! It was a Post You Shared that Got me interestedly in trying it the first time! One more will be "3"!
From a Backyard Cremator in Fargo ND, Dan
This is why I love BBQ and Amazing Ribs. Information sharing is fantastic. I made this recipe for stuffed pork tenderloins four times, previously. Each time the result was perfection. Yesterday, I replicated the recipe, with one exception. The pork was frozen first, thawed and then stuffed. The result was a fantastic photo and a great first taste. However, the texture was horrible. So I learned something about the freezing /thawing/stuffing of tenderloin. I have great results with other cuts frozen and brought back to life. Will not do this with pork tenderloin again. Stuffing was sausage, goat cheese, garlic, sage, thyme, salt, pepper, onion and apples.
Yesterdays Prep for The Bill of Fare @ The Johnston House Sunday 30 October 2016! "St Louis Ribs" Pealed, Dry Brined with Kosher Salt, Tones
Rest. Grind Black Pepper, Jack Daniels "Old No. 7 Pork Rub" and Spritzed Lightly with a concoction of Apple, Orange, Lime Juice reinforced with Garlic
Juice, Worsteshire Sauce, Tarragon & Cider Vinager! 3 Racks Total, Individually repacked in the bags they came in and into the Garage Refer in a Large Cake Pan covered with Alum. Foil! Should have kept the Rats and the S--T Bird Mutts out of them Until Today! More Later if I can Light a Fire?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
​
Well, I Finally Got the Ribs on the OKJ Highland at 12:30 PM! Not Bad for getting up at 5:30 AM! I think it's a Terminal Case of Dead A--! Got the Smoker and DidgiQ-2 Going, Powdered the Ribs with Garle Powder and Slathered them with a 50/50 Mix of Wish Bone Sweet and Spicy Honey Mustard Salad Dressing and Koops Spicy Brown Deli Mustard! Stood the Slabs on Edge whole between 2 Inverted Roast Racks! Now it time or Marinate the Chef!
More Later, Dan
i
Well, The Ribs Finally got to the Point of Final Saucing with a Mixture of WB Honey Mustard Salad Dressing, Koops Spicy
Brown Deli Mustard and Prime Cut Meats Bar-B-Q-Sauce (Local Meat Mkt, Ribs from there! [email protected] )
Mixture Slathered on the Rib Both Sides and Flat on the Grill to finish! Turned And Sauced Twice! Then in for Dinner with
Eunice's Scallope Potatoes, Corn, Garlic Bread and a Nice Bottle of French Cabernet Savion Gran Noir Red Wine by Shawn!
Eunice's Home Grown Apple Crisp Topped It Off! A fine Meal for One and All except the 3 S--t Bird Mutts who were Highly Indignant!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Attached Files
Last edited by Danjohnston949; October 31, 2016, 07:04 AM.
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
My first go at Cornell Chicken. Served with Waldorf Salad. Forgot the pic of the Waldorf Salad. This is super chicken! Nice and moist, and very flavorful.
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