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One of our favorites. Pulled whole chicken with Alabama white sauce and blue cheese slaw.
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32 day dry aged ribeye, 24 hour dry brine, SV at 131, seared over flames, rotating some crab in as well.
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Thank you @faxdoc, I use a thermo pop or other similar unit to test temp. I generally start them over the fire, then move them to an offside put lid on for a bit, then move it back over the sear zone as needed.Last edited by Richard Chrz; October 22, 2023, 07:15 PM.
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Creamy Chicken Wild Rice Soup. When ofelles posted the recipe back in July I knew I was going to make it but it was something that was going to have to wait until the temps dropped a bit. It's a tasty recipe for sure and will become part of the fall and winter soup rotation. Thanks for sharing!
Here's the recipe:
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If I could only have 2 cookers, they’d be my SNS Kettle and a stand alone gas griddle……Beef and Shrimp stir fry…..
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So, just dropped two butts on the SNS Deluxe Kamado (thanks Amazing Ribs!) for an overnight cook. Gonna try and NOT resort to the PartyQ and see if I can get temps where I want them by bedtime, with the Smoke to alarm me if the pit temp goes outside a 200-300F range.
Also trying a commercial rub I got recently at Ace while buying charcoal and refilling propane tanks. Decided to go that way since this was a last minute cook with no time for a dry brine. Crossing my fingers! One butt is to feed college kids from the church who come here on Monday nights, and the other is to feed my daughter’s family this week, just because we love them! 🥹
I’ll post an after cook shot tomorrow evening.
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Thanks! I believe I used this bottle on some rotisserie chickens after I got it, and those were good, but you don’t get bark on a chicken either…
Andrrr I was looking for Holy Gospel based on another recommendation, but they were out at Ace so I went with this instead.
And I got tired of watching the temp hovering around 175F, and rather than tweak the vents, grabbed the PartyQ, set it to 225F, and am now off to bed… Good night all!
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Last edited by Whiskeyman53; October 23, 2023, 06:09 AM.Comment
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Another winner from the Grillin' and Chillin' Mini Series - Duroc Tomahawks Pork Chops. Cooked over post oak and served with Mexican squash, roasted rosemary new potatoes and some mushrooms in a wine and butter sauce. This one was just plain, stupid good.
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Beautiful presentation! You’ve got me thinking I need to dig into the wood pile and use more wood in my cooking. I burned out some mold in the offset recently with some oak logs, but need to try and set some up for direct wood fire grilling on one of my cookers. -
Can't get enough of direct wood cooking of late. Been grilling every protein I can think of jfmorris. I'll eventually go back to smoking but enjoying the heck out of live fire for the time being.
hoovarmin Those tomahawk Durocs are available at my local HEB every day. Been having those and Berkshires for the last 3-4 years. They are delicious for sure, premium pork product. We don't eat much commodity pork any more.
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Miso marinated black cod with stir fried bok choy and shitake.
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Loaded BBQ Smoked Potato!
Had some leftover over pulled pork and decided to jazz up a regular baked potato. Simply scrubbed & poked some holes before covering with olive oil and SPG. Threw on the smoker at 275°F until reaching around 210°F internal temp and softened. Loaded them up with BBQ and all the fixins! Meal in itself! SO GOOD! 🥔Comment
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Someone mentioned blasphemy ribs? What about these?
We ran an experiment with ribs on a gas grill. Never again. Fat not fully rendered, texture gristly. We ate one or three, froze the rest.
This was the Missus' idea: thaw, in a pot on low for 20 minutes with cola, ketchup, hot sauce, balsamic vinegar, and soy sauce. Fat rendered. Taste excellent. Good save.Comment
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Creekstone Farms 14-16lb brisket.
Meat went on at 10pm Wrapped at 4am at around 165.. sat at 160 for a while first to render the fat. then came off at 8am at 204. wrapped fresh the rest. Cooked quicker than I thought.. kept the smoker at 270.. but on a WSM 18 think the small size of the smoker cooked it quicker.. will keep that in mind in future endeavors. praise from all the eaters! I personally feel I should have used a little more rub as there wasn't enough bark in my opinion..
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Looks great! If you weren't happy with the bark, and it got done sooner than expected, as Spinaker says, you need to wrap later. I personally wait until my briskets are past 170F to wrap. Not much past where you did it, but every cooker is different as well.
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I did smash burgers for the first time several months ago, and while good....I made several suboptimal moves. I decided to try them again today.
While not perfect, these were much better than my previous attempt!
As with many things, mise en plas is critical. Here is the bun, toasted, and with some rehydrated diced onions already on the bottom. (I was going for that fast-food vibe.)
I took some 80/20 chuck and rolled them into 4 oz balls. Unlike last time, I used a scale.
Here they are after the first smash, with some Holy Cow seasoning on top. (Wow this endeavor is messy....look at the splatter!)
And after the flip. It is all about that crust. (Due to the light, it appears lighter than it actually is.) I made sure my griddle was 500+ this time.
And cheese.
And assembled.
I'm a minimalist when it comes to smash burgers; however, I think I will make two changes for next time. I think I will do just salt and pepper. Holy Cow, with its strong garlic notes tasted "out of place" here. Also I need a sauce. Something between the "blandness" of mayo and the pungency of mustard. Some of these burger glops I've seen around may be exactly what I need.
(And I see why people tend to do these outside. Wow my house smells like a McDonalds right now.)
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jfmorris when I did smash burgers for my churches' picnic I had one guy who was watching and said I should have put oil on the griddle. I respectfully disagreed, saying that there was plenty of grease in the burgers. The first go around of burgers doesn't take more than 5 minutes, the griddles probably 500-600 degrees. Which is why I didn't have any pictures, no time for pictures.
Michael_in_TX I think I spotted your messiness problem. You aren't cooking those INSIDE are you?
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Bogy Yep, inside. I wasn't all that careful and got grease everywhere, including between the burners (electric) on the stove. I had to use a magic eraser to get that stuff off!
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