Well after my pork shoulder was done today, I opened up the dampers and let her climb. I kicked it up to 500 F for a good round of Flax Oil seasoning with some vintage Cast Iron. One modern Lodge sauce pot, a Mid 20's Griswold #8 Block Logo, and a Nickel plated Griswold #5. I used to dislike the nickel finish on this old pan. But now that I have done a few rounds of Flax Oil seasoning with it, I love the color its taking on. Flax Oil gives cast iron a bronze hue, but with that nickel finish, the seasoning really shines. So thats what am cookin!
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I love that coppery bronze look! Where do you get your CI? -
Spinaker, You have a Standing Offer of $5.00 for the Pair! 😇 From a Backyard Cremator in Fargo ND, Dan
BTW Check Out My Rib Post from Yesterday! I finally got everything up with the Good Help of fuzzydaddy
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Very nice!
KathrynComment
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Meathead's pickled green damayters! (My spelling) Nice crunchy, garlicky, dilly vinegary goodness!Attached FilesComment
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The beauty of different cookers - I was able to smoke on my log burning Mini Meat Locker this morning but as darkness falls, I can transfer the brisket to my ceramic cooker and not worry about tending to the fire temp.Comment
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More Korean, spicy rice noodles with marinated pork, tofu and a poached egg. Pork and tofu marinade was soy sauce, sesame oil, ground ginger and a touch of vinegar.
Noodle recipe here: http://www.maangchi.com/recipe/bibimguksuComment
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Did my first hybird cook! (I started out on the Off Set cooker then when I wrapped the brisket I switched it to my akorn kamado) Thought I was gonna use my Pellet grill but it again is broken and I think this time its done for
I had a choice Brisket in the mini fridge quickly approaching it done by date! So after I got up to take mom to church and she wasn't feeling well so didn't have to do that then I realized Cowboys dont play until tonight hey Brisket Time!. I promised myself once it cooled down I would start trying to tame the off set once more. Weather forecast a high of only 72, Perfect!! (although they got it wrong and it went up to 82!! Making this the hottest October in Lubbock's history!! oh well what can you do?)I knew it wouldn't be ready by the Cowboy game but it should be ready to wrap??? I know I'll fight with the offset until it reaches 175 internal then I'll wrap it and put it on the Akorn with the temp control that will keep it where I want for 10 hours with out having to do anything!! So thats what I did and I used comp briquettes as the main heat source instead of wood. I burned most of my Post oak 6 inch splits I had and went through 2/3rds of the bag (of briquettes) just getting the meat up to 175. Used the last 1/3rd of the bag to get the akron going and up to temp and was able to get the wrapped brisket on right after kick off. The IQ110 did its job and the pit sat at 235 for the whole game!! all I had to do was watch the maverick steadily climb I checked on the meat at half time everything was good and then as the post game was coming on the alarm went off (195) checked it wasn't quite probe tender so let it go till 198 when only the paper was giving any resistance! then 2 and a half hours in the Kooler and it was time to cut in (yeah its almost 3 am but its brisket!!) Wonderful bark best smoke ring I've produced in a long time. Tender juicy meat!! You know I may be on to something here!! (sorry its long winded I cant get back to sleep so thought I would bend your ears!! till I get sleepy!!) using the Charcoal as the main source of heat wasn't so bad. I was able to maintain 225 to 255 with out much trouble. I just ordered some 12 inch splits (oak and cherry) because next week the highs are only suppose to be 70 or so!! time to make friends with the off set!! hope you all have a good week!! Comment
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[QUOTE=GadjetGriller;n235219]
WOW!!! That is a thing of beauty my friend!!! That looks incredible. Juicy, great color and a killer smoke ring. It feels great when things come together!!Comment
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Thanks Spinaker Especially when I really hadn't planned anything. Things just sort of fell into place...Hummm maybe I should stop planning everything and just start doing!!
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First cook with the new Smoke. Wet, cold and windy day, so a bit of a challenge. The results were very good, however.Comment
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And who says you can't get a good bark with a pellet rig?Comment
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Quick NY Strip on a Football Sunday. $8 piece of steak from the store that requires a little grill time is always going to be better than dropping $8 for Wendys or some other fast food window. Ahh, it's the little freedoms that make this adulting thing kind of worth itComment
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matthew not only canceled my dinner party but forced us to evacuate...took the prime rib with us...cooked it on my brother in law's weberComment
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Niiiiice. That looks great. ^^^^^^^Comment
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Pizza night!
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We had a 75 degree day forecasted (November 1 in Michigan!) and my wife decided a couple of days ago that we should take advantage of it and have outdoor pizza for dinner....
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Thats looks fantastic!! is that an ad on for a weber grill? That may be the thing that puts me over the top on getting one!! -
Yes, it's an after-market add-on GadjetGriller. And I love it.
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They wanted Hawaiian chicken.... So, I made this one on the smoker
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