"Next time I will cook this on the kettle with the SnS. The BGE isn't the best tool when it comes to searing."
Searing on the BGE requires moving your meat down closer to the red hot lump. I have a grate that allows me to get my meat down very close to the lump. Then if I need to get the lump to Warp 10 heat after cooking at 225° for the first part of the cook I blast it with the BBQ Dragon.
Love me some salmon. I mostly just pan fry to get a good crust after dry brining. Hate peas. They're like little bursts of "get this out my mouth please!"
The local market had CAB boneless chuck on sale, so it's time for another beef stew: Chuck, carrots, potato, parsnips, peas, celery, onion, barley and some dried porcini. Made it in the slow cooker. Served with rye toast.
Pan Seared Tilapia, White Wine, Lemon Sauce with Parsley and Capers Served over Garlic Couscous with Roasted Broccoli with Parmesan. Broccoli was roasted on the Drip n Griddle. I love that pan.
This is just about to go on the WSM. I like adding brown sugar on top. It will soon render down to liquid. This has been rubbed down and in the fridge since last night.
John "JR"
Minnesota/ United States of America
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Couple of smoked chickens rubbed with Weber KC bbq rub and cooked with cherry wood in the stick burner. That rub is excellent for something like this!
This was kind of a gametime decision to even cook anything today, so literally no time to brine and dry the skin in the fridge, and the skin wasn't as crispy as I would have liked. Still tasted pretty darn good, though.
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