I took the last of the farmers pie and stuffed it into red bell peppers, cooked them up, and topped them with a nice slug of cheese.
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Spatchcocked duck with a memphis-style rub. Probably should have blanched it first to start the render, but overall pretty tasty...Attached FilesComment
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Thought I would followup Wednesday mornings post with the final product from that Tuesday-Wednesday smoke.
That was right before I pulled it off the grate, let it rest for a bit, then pulled the pork. Bone pulled clean out.
I'll have to say that using the SNS for the "turbo slow" mode versus regular kamado mode in the SNS Kamado does lead to barkier results!Comment
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Oh, I see what you mean, jfmorris . Of course I use the SnS setup when I want to do smaller cooks on the WSCGC. Usually the PBC is the go-to for smaller cooks because it's easier to clean and the flavor is great. So I don't use the SnS setup in the WSCGC all that often--mostly when I'm doing a multi-food cook and need to use 2 smoking temperatures, like poultry and ribs.
Have I noticed a difference with the "higher heat technology"? Not that I can say. I haven't really looked for it though.
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...continued, jfmorris ....maybe I haven't noticed a difference between cooking in kamado mode or SnS kettle "turbo" mode because I usually smoke everything at 250-290° on the kamado anyway. I've never liked smoking at 225°. Too slow and no improvement in taste or texture.
Mostly it's a real-estate decision that powers the choice on whether to go kamado or SnS Kettle mode on the WSCGC. Both turn out great food with rock solid temperatures.
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fzxdoc Kathryn I fully support smoking in kamado mode at higher temps. I did the two cooks of 3 butts this week at 225, JUST because I knew I needed the pork done around 3pm the following day, so I started the cook at about 9pm or so, and ran at 225F to get the cooking time to work out. Lately my process is to run in kamado mode at 275 to 300, and I can start at 7-8am and still get the butt or brisket done before dinner the same day.
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The last of the wild fork haul: outside skirt steak for Taco Thursday.
Bought the unpeeled again, but seemed like the yield was less than last time 1.65lb pre cooked weight out of the 2.54lb total piece.
Salt and Tony C. 7 minutes over hot coals, would probably do a minute less next time.
Got turned into breakfast tacos this morning too.Attached FilesComment
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gboss I freely admit my recipe may not be the best but I have cooked it this way for 20 years and the family loves it so it is very much tradition at this point. No one will entertain any changes. Ha.
I marinate about 5 pounds of meat in a whole bottle of Goya marinade (Mojo Criollo) usually at between 5-8 hours or so. Sear off hot over coals until meat is reddish with crispy edges. Time is usually under 5 minutes as I flip every 30 seconds or so but can vary as I don’t really aim for the same heat other than screaming hot each time.
Cut and serve as carne asada tacos usually with a cilantro-forward sauce and onions. But we have all of the usual taco fixings available. Lately, we have been using leftovers as carne asada fries (fries, meat, sour cream, desired sauce, onions, cilantro for me, tomatoes, maybe salsa or pico de gallo and so on) which is to die for. I have posted pics or two of my last few efforts here.
The meat is so good that the family will literally open the fridge throughout the day to snack on it. I don’t know what I’ve done really.Last edited by STEbbq; October 27, 2023, 05:25 PM.Comment
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I remember those fries. I thought that was pretty creative.
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And that Mojo Criollo sounds interesting. Orange juice, lemon juice, garlic, and onion. -
Michael_in_TX I was going to add that your efforts on carne asada tacos have probably far exceeded mine but hey, I can’t go against 20 years of tradition at this point. It is damn good so no one ever complains and the meat is gone practically immediately.
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Made Made With Lau Chinese Pan Fried Chicken Thighs. Was very good!
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That looks really good, and so simple. I like the idea of putting some of the onions on the rice with furikake.
I've got some BS thighs on deck. Might give this recipe a try. Would you add anything to it? More onions, I'm thinking, or some of my caramelized onions from the freezer? I'm guessing the onions are crisp tender, though.
Have you use any of his other recipes?
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fzxdoc Hi I have tried many of his recipes all have been very good. I enjoy his videos and like how the son is so proud of his dad and they sit down as a family to eat the meal he just cooked. I might add a touch of soy sauce or fish sauce to give it a bit more depth. The onions were el dente and were great on the rice with the pan sauce. A winner with my family!
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I give you, wings!
Outside of my grilled chicken tacos, this is another cook that I have nailed down and it is utterly repeatable. 24 chicken wings seasoned generously with Meat Church's Holy Voodoo (a salt- and MSG-forward rub with a little dried jalapeño) and dry brined, uncovered in the fridge, for 1-2 days.
Full Weber chimney of KBB lit and dumped into a vortex. Wings arranged around the perimeter. Chuck of pecan wood on top.
Every ten minutes rotate the dome 90 degrees. The wings will be perfect at 30 minutes:
Toss in your favorite sauce. Tonight I tried the buffalo sauce on Chili Pepper Madness' site. It's roughly the standard formula but with a Mexican-style hot sauce (Valentina's) instead of Louisana-style and with a bit of apple cider vinegar and Worcestershire sauce added. It is quite good and spicy, but I think I prefer the classic Frank's-based sauces.
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While I’m making pasta, my wife asked me to make her one of her favorites. Semolina noodles (with egg, not water) , pan fried shrimp in garlic and butter, cream sauce of more butter, more garlic, heavy cream, dry vermouth, lemon juice,. Sauced the pasta, added back in shrimp, heavy dose of grated parm to thicken up the sauce, and topped with garlic chives.
If any interest, I can put this cream sauce on paper and share it in recipes. I kind of wing it a bit, but I think I can get you close enough to enjoy with your own tweaks,
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The last of the venison....
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Pork coppa steaks, sous vide que. Details yonder. Absolutely scrumptious, meltingly tender with a groovy seared crust. Total yum.
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Based on Meathead's Ultimate Grilled Meatloaf we adjust it with venison from our land. Not much venison left in the freezer, all of the backstrap is long gone but a little ground is still in inventory. Good news is our deer tags are opening today to replenish.
The venison is cut with tallow to about an 80/20 mix. We make the bacon as well using red and green Hatch chili's in the brine.
Smoked and finished on a Good One Open Range... love this smoker. Amazing temperature control in the pit and perfect searing in the firebox. Smoked with apple wood at 250 deg for 2 hours and then seared to an IT of 260. Absolutely delicious paired with Honey Moonshine from 300 Days of Shine right here in Colorado.
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I will not have lived until I have had venison meatloaf!
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texastweeter - interesting story about the founder and his initial efforts to making his shine... No taxes were paid on that, in fact your taxes went to pay for him to figure out that he could make a business out of this. He was Army stationed in Afghanistan and to help pass the down time he built a still and started making shine. When he was discharged he started his business and not wanting to go to jail, he went legit and I'm happy to support, promote and drink his shine "300 Days of Shine"
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Omelette on the griddle. Onion, jalapeño and ham with drop or 2 of heavy cream, salt and pepper. A side of my daughter's home made waffle with butter and maple syrup. I had a bit extra of filling so cooked and dumped on it plate.
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Real Men can and do make Quiche. Three Cheeses, Broccoli and Bacon. Mama was happy!
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Since the noodles have been flowing, and I just happen to have left over pork bone stock, I had some brisket in the freezer… I made my first batch of ramen noodles, following Kenji’s recipes. It’s definitely a different noodle to make. https://www.seriouseats.com/homemade-ramen-noodles
Last edited by Richard Chrz; October 28, 2023, 01:51 PM.Comment
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