A couple o' chicken breasts on the Kettle with a Vortex. Topped with Meathead's poultry rub. They were actually darker than they appear in this photo. The skin was crisp, and the meat was juicy.
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Good cook today, did some cleaning on kettle
And plated
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Pizza night, 96 hour ferment on the dough, my san Marzano sauce, Italian sausage, thick pepperoni’s, and mushrooms.
Last edited by Richard Chrz; November 11, 2023, 12:59 PM.Comment
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texastweeter not scared of anchovies at all. Which brand do you like the most? I’ll get some on a pizza soon. -
Don bocarte, but they are quite pricy. Rustichella d’Abruzzo are 2nd. For grocery store brands King Oscar are great, AND they happen to be my favorite sardines too.
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Can't get enough of these: New Mexican stacked enchiladas
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hoovarmin I followed the recipe in this Kent Rollins video including making the sauce from the fresh red Hatch chilies I ordered: https://youtu.be/_1l_fuXU2Uo?si=LcFs3tOjyQMu02hU -
I also used homemade chorizo that I had in the freezer using this recipe from Views On The Road: https://youtu.be/nfYw4VNBsSw?si=hF29Y5Wyk0ft275T
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Calzones and Pizzas on the Weber Kettle Grill
The Calzone dough was from scratch King Arthur 00 Pizza Flour Grilled Calzone recipe. Filling was ½ cup pepperoni, ½ cup cut up meatballs, and ½ cup mozzarella. Used the small Pizza Craft Calzone mold. Calzones were grilled at 450 for 8 minutes then flipped and grilled 10 minutes more. They were also basted with homemade garlic oil.
The pizza dough was from Urban Slicers Outdoor Grilling Pizza Dough. I may have rolled/pressed it a bit hard. Still the crust did come out great. The toppings were Supreme Pizza – pepperoni, bell pepper, red onion, and mushrooms. Sprinkled with Urban Slicers Red Pizza Mojo (very good). Crust dabbed with garlic oil. Grill temp approx. 425ish for 20-25 minutes proximately.
I used 45 Kingsford Hardwood briquettes which lasted the entire cooking time. The use of Reynolds Parchment paper made the process of building, sliding off the peel and removal from the grill and pizza stone so easy. Parchment paper can withstand temperatures of 425 Deg F. I got it at a big box grocery store.
#calzonefun #pizzafun #kingarthurbaking #urbanslicer #hormel #hormelpepperoni #hormelfoodscorp #pouron #pepperoni #pompeian #classicosauce #Pwtallahassee #pigglywigglysouthtallahassee #winndixie #kingsford #weberbbq #webergrills
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I recently cooked up some beef ribs from Creekstone Farms. Excellent quality. Used the Big Bad Beef rub from here. Was a hit at dinner. Started with a 2 hour smoke at 180, then upped to 225 for 6 hours, wrapped, upped the temp to 350 for a bit, pulled at internal temp of 202. Rested, pulled the bones then sliced and served.Attached FilesComment
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Some of you might remember not long ago I asked for opinions on whether I should just be content with cooking birds in my barrel coolers or spend money on a new toy for my Weber Performer. I know you will all be shocked that I decided to buy a new toy...or necessary piece of cooking equipment. Used it for the first time tonight. My wife says I can do it again. Went just a little over my target, I was distracted about the time I was heading out to check. But it all got eaten anyway. I improvised on trussing, realized all my twine went to the other house.
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fzxdoc I might need to do a couple more for a good evaluation, a sacrifice I'm willing to make. The skin was better, even though it looks charred, it was more like bark than burned. Except for a few bites I shared with the puppies I ate all the skin on my pieces. Considering that it was almost 20 degrees hotter than I would have liked due to being interrupted on my way to check it, it was still pretty juicy. Give me a few more attempts to fine tune things. -
Glad it worked for you @Bogy!
I will comment that I rarely use the SNS when doing the rotisserie any more, and just bank the coals on the side of the charcoal grate. ESPECIALLY if doing a turkey. The SNS just piles the coals up too close to the turkey, and I feel there wall of the SNS can block some of the IR heat.
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Ok, Stromboli. Take 3
BF wanted everything bagel on his. So be it. I did sesame seeds and pasta sprinkle (basil, oregano blend). Pepperoni, Genoa salami (doubt it, long story) and provolone. I had a few lingering tomatoes and roasted them to make a dipping sauce (not shown).
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Michael_in_TX sauce is for dipping! Only meats and cheeses on the inside. And garlic butter. Next time, though, I am going to try spinach with crushed red pepper.
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Just made some red wine braised oxtail with some creamy polenta.
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I also agree with texastweeter and know that Costco carries oxtail. I think I’ll make Osso bucco soon with some. -
WayneT I actually picked up the oxtail from Costco. I believe it was about 36 bucks for about 5lbs.
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With the recent andouille sausage thread.....I made a lunch.
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My daughter and family came over for dinner. Tri Tip on the Kettle, Meathead's style. Indirect to 115 then the sear to 130. Also burgers and hotdogs for the grandsons done on the griddle. No pics of the griddle cook. I could only muster 2 of the tri tip. A successful cook.
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Did a plate of Wild Fork short (EDIT: had originally mislabeled them chuck) ribs today, because it's just been a beef ribs kinda day. They were USDA Choice but sure looked/behaved like Prime to me. Just superb. Customarily stupid levels of detail at the link. Sides were Them Taters, from the Jess Pryles recipe, and some sliced zucchini. Simple but effective. These ribs were just astounding, juicy and tender and all of the things. It was almost too much.
Last edited by DaveD; November 12, 2023, 07:37 AM.Comment
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Richard Chrz My mistake, these were *short* ribs, not *chuck* ribs, my bad. Edited the post to correct. I have seen these routinely on WF, not a special availability as far as I know...
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Well, today I got two cooks in…
At lunch I fired up two burners on the Genesis and grilled up some leg quarters using some Buttery Buffalo seasoning…
Gotta have your tools for grilling of course… still working on a keg of Hefeweizen I brewed in July…
Then tonight I shredded up two leftover leg quarters and made buffalo chicken pizza - my first try with a sourdough crust. Fermented about 36 hours in the fridge and I froze 3 balls and rolled out 2. Really pleased with the thin crust.
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WayneT good eye! One of my kids had these polycarbonate pint glasses shaped like beer cans that were still new in the box, along with some shaped like regular pint glasses, and was getting rid of them. I nabbed them and keep them in a plastic bin on the shelf above my kegerators in the garage. I like them for outdoor use next to the pool because they are unbreakable and not glass. And you can see what you are drinking, unlike the stack of solo cups I used to keep out there…Last edited by jfmorris; November 12, 2023, 10:06 PM.
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Sriracha and sweet chili glazed ribs (niman ranch spares). SV 24 hours at 142*F. Finished in the broiler with the glaze. Shiitake and spinach. I coulda swore I had Chinese egg noodles and realized too late that I did not. Noodle sub was weak…..
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