Chicken on the LSG pooper. I set the temps for the alarms on the meat probes, but forgot to turn them on. The dark meat was fine, but the breast was about 10° past it's prime.
Sometimes the breast meat surprises me in a half chicken or spatchcock chicken cook when some of it goes a bit (even 10°) over my set temp. Usually that happens when the deepest portion of the breast is still not up to temp while the surface portion is ready to go. Most of the time it's still juicy anyway. Was yours really dry?
fzxdoc It wasn't Grandma's turkey dry, but it didn't flood the cutting board with juices like it will when you get it right. All in all, it was perfectly edible, but just fell short of what I know it could have been. What it really was is a good reminder to double check that the Fireboard alarm notifications are turned on. So in that regard, It was a win.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Attempted something new today. Sourdough pretzel buns. I need to work on uniformity in how they look, as well as my cross slicing, but mostly I need to adjust the baking soda bath. The recipe my wife found for me to try uses a half cup of baking soda to eight cups of water with a four minute bath. Very strong taste of baking soda and other recipes I've looked at since use a lot less baking soda and a much shorter bath. Otherwise, they tasted great and the insides were very soft.
Been a long week, bought a nice corned beef, water changes for 4 days before Smoking to around 150, Sous Vide for 40 hours at 132. Rub recipe from "Playing with smoke and fire"
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Did a couple of racks of pork ribs today, one SLC and other baby backs. Had a bit of juggling to do to get them to be done at the same time, but it worked out
SLCs were from Wild Fork, BBs from Pedersen Farms by way of Crowd Cow. Started on the SnS kettle with B&B coals and a couple of hickory chunks for a couple hours, then foil boated and transferred into the Pit Boss pellet smoker the rest of the way.
Really happy with how these came out, super juicy and tender, very delicious.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I don’t make pasta as often as I use to. Prior to my wife and I going gluten free, I made it often, even as a weeknight dinner. But this specific dish is probably my favorite pasta dishes of all!
I call this New Mexico Christmas Alfredo. Green chile rigatoni with a Christmas style alfredo sauce - chopped green chile with red chile added in. It’s a bowl of belly happiness for the night!
Now, I wasn’t particularly happy with my rigatoni making tonight. My pasta dough was way to soft even after kneading in extra flour. So, the look of these is horrendous! But they turned out fine and boy did that fresh green chile flavor stand out! And the kiss of red chile I added to the sauce is New Mexico at it’s best! And I grilled up some chicken thighs and added that as well, just didn’t get a photo with it.
here’s the pasta dough (which I tried a new recipe and should have just went with my normal dough). But GF flour with 4 eggs and 1 egg yolk and salt…and of course the yummy green chile!
And the KitchenAid Pasta Extruder doin’ it’s thing! Such an amazing attachment!
And the loot - don’t look to closely, it’s some fugly lookin rigatoni! Dang that soft dough! But look at that green chile coming through!
and within 20-30 seconds, this batch was rising to the top of the boiling water. Let it float a tad to ensure the dense rigatoni cooked through.
And the plated goodness:
New Mexico Christmas Alfredo
Last edited by barelfly; November 19, 2023, 08:17 AM.
There's a lot to love about those pasta pieces. Not everything needs to be perfect, especially when it eats so good. I bet those flavors were amazing. I envy you your fresh NM pepper accessibility, so I feed off your posts vicariously.
SheilaAnn - actually - we are humid this weekend! Actually getting rain! But just too much liquid, not enough flour. I usually do 2 eggs, with some added in water. This recipe I tried…..meh. But, it’s ok, I got it to work. Just didn’t get the nice tube for the rigatoni.
fzxdoc - thank you we always have some type of green chile, jarred, frozen…we are lucky!
texastweeter - it’s the best attachment for the KA - 6 shapes possible - rigatoni, large And small macaroni, spaghetti, fusili and bucatini. I have the roller and pasta cutters, but I’d choose this any day if I had to choose! I’ve been nudging Richard Chrz on this one as well I think he’s close! And now I think you might be as well! Ha!!!
From the Grillin' and Chillin' series, a rack of Pork Ribs with a Cherry Pomegranate Habanero glaze.
You know before I ever got into smoking ribs low and slow, we used to grill them. Given the lack of the better griller choices we have today, the results often time amounted to a cremation rather than a fully rendered, tender rack of ribs. I've gone back and worked on a grilled recipe that I think not only rivals, but in many ways surpasses the low and slow alternative. Live fire does something to meat that imparts flavors smoking alone cannot. Not only that, these ribs hit a rendered tenderness in about 90 miniates, versus 5-6 hours of patiently waiting for smoke to do its thing. Will I ever cook them low and slow again? Of course I will but this introduces a way to get an alternative great result in a third of the time! Give it a try
(and yes DaveD, you must be a brother from another mother! We need to coordinate our menus )
Troutman sounds like I might could replicate this with two cookers. Get the kettle setup with the SNS for indirect at 350, and do that up front end live fire cook on the kamado with an elevated grate, so that I am high above a wood fire?
The Rendezvous in Memphis live fire cooks their ribs over direct heat, about 2-3 feet above the coals, for 90 minutes or so. Seems like you are doing something similar here.
But... your ribs look WAY better than the Rendeozvous! Just saying...
barelfly Cooking done on my new Pitts & Spitts Flattop Grill. Adjustable fire grates (ilo cooking grate like a SM) and a large overed stainless flattop. Makes live fire cooking a breeze but does require a lot more attention to fire and cooking management.
Spent the first 28 years of my life living in New Jersey, and my entire life as a NY Giants fan, so in honor of Tommy DeVito (undrafted NJ native) and his first win as the starting QB of the New York Giants, made Taylor Ham, Egg and Cheese on a kaiser roll. Also leftover five guys fries reheated in the air fryer 🤣
The dark meat was fine, but the breast was about 10° past it's prime. 
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