Flat brined for 6 days, used House of Q mustard for a binder for coarse SPG seasoning. Smoked on Primo for 6 total hrs, wrapped at 160…came out perfect along with a Mac n cheese side
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I usually make a few pies around Thanksgiving, but given it was just four of us, I waited to make the second pumpkin pie:
Pretty standard stuff, but half of it was gone by the time it was cooled. One thing that I do is bake the pie on a pizza stone. I'm not sure if it makes the crust any crispier, but I never have soggy crust when using it with a metal pan.
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With the temps in the low 30's (F), I figured it was time to smoke all that cheese in my fridge. I started at about 9am this morning, ambient temp of about 32F. I did a practice run with my pellet maze yesterday, as I wanted to make sure everything was working, plus to get an idea of what the temps in my Kamander would be. It insulates too well for this purpose, so two hours of pellet embers will drive the temps over 80F easily, which is the top end for me with smoking cheese. Side note: I used vent settings of 2.5 and 2.5, once the smoke was well established.
Hickory blend pellets (so probably oak + hickory) for smoke
Cheeses:- Cabot Seriously Sharp Cheddar
- Cabot Extra Sharp Cheddar, blue label
- Cabot Extra Sharp Cheddar, black label
- Sharp Cheddar (Aldi)
- Sharp White Cheddar (Aldi)
- Colby Jack (Aldi)
Here we are, right after pulling from the smoker:
I love how Cabot cheeses smoke. The Aldi cheeses are great, but Cabot shines.
Using my new chamber sealer, all packed up and ready to age for a couple weeks:
Since I had the smoker going, I figured I would smoke some raw pecans. I melted some butter and tossed in the smoker for 75 minutes:
I salted after smoking. I used way too much butter. I'm thinking that I will want to roast pecans first, then toss with just a little neutral oil, then smoke. Anyhow, they are pretty tasty.
I have some fresh mozarella that I hope to smoke this week. Should be a hoot.
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Try some Swiss and mozzarella both. I personally love smoked Swiss. Probably my favorite -
Good suggestions, texastweeter . Guggisberg baby Swiss is awesome smoked, and shredding mozarella. I'm doing fresh mozarella sometime this week, just to see what happens. I didn't care for the Swiss I smoked last year, but I'm going to try a better quality this time around. -
Yeah that Swiss goes great on pastrami, or even crackers. I use motz and cheddar in my mac&cheese. Then smoke it all...wow.
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I brought a brisket to the brewery.Attached FilesComment
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Grabbed a bone in leg of lamb since it was over 50% off at 25 bucks, smoked and served with some basmati rice.
A nice "snack" before ot turns into another dish later this week
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The repurposing has been completed https://pitmaster.amazingribs.com/fo...68#post1512268
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Well not sure what we call this but it was yummy!
Leftover turkey and gravy, toss in some carrots, green beans, red bell pepper and load up some puff pastry shells! Even a side dash of cranberry! Maybe it’s mini turkey pot pie supreme……boy it was good!
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Not blasphemy, but we’d just call it a poor man’s pot pie……. -
Panhead John pastry shells with home made turkey gravy should get at least one notch above “poor mans pot pie” otherwise known as Marie Callender’s pot pie….😁
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Well, it took me a while to get to a computer where I could easily post photos from cooks, as I was off and away from my home office for most of the past week. I've been lurking and watching y'all though!
We had to do a split Thanksgiving due to RSV and the grand babies. Wednesday with one set of kids, Thursday by ourselves raking 41 bags of leaves and eating leftovers, then Saturday with the a different set of kids and the grand babies who had RSV a week or so ago.
So Wednesday's bird got the rotisserie treatment, mostly due to laziness on Tuesday in prepping the turkey. I just didn't feel like hassling with spatchcocking the bird, and just rubbed it down inside, out and under the skin with Meatchurch's Holy Gospel rub. I sprayed with a little olive oil when it went on the grill.
Anyway, I ALSO had a smoke of home cured pastrami going on at the same time, along with some brats. We have an approximately 5 pound point and half of a flat (4 pounds, smoking on the SNS kamado.
Brats made for a good appetizer while waiting on turkey! Tasted nothing at all like a grilled brat - it was truly a smoked sausage.
In the meantime, the bird was spinning. I do like the ease of using the Turbo trusser, but it tends to hold it much more tightly together than I would have liked, and this was a 15 pound bird. I had to hook the two hooks through the skin of the wing tips to get it to hold onto the wing.
Since my job was turkey and gravy, I decided to keep ALL my part of the preperations out of the kitchen. Gravy on the Coleman stove... I basically followed Meathead's gravy recipe, but with chicken stock instead of turkey drippings. And I ended up thickening with flour after straining all the veggies out. Good gravy recipe and one we will continue using going forward. BTW, one of my kids borrowed my stove a year or two back and left it a mess, and caused some rust that wasn't there last time I saw it. Oh well.... at least it works!
Final action shot of the turkey.... after the early onset of sunset...
The bird took right at the expected 2:30 for that size turkey, with all vents pretty much running wide open, and coals banked on each side of a drip pan in the kettle.
And mid-carving....
Oh - and a couple hours after dinner, it was time to pull the pastrami at 170F, and vacuum seal for a future SV finish.
So, all that done, we got to REPEAT everything 3 days later, on Saturday. I decided to SPATCHCOCK that bird, just to mix it up, and smoke using the SNS in the SNS kamado, so my son could see how it would work for him borrowing my other SNS and doing a bird the next day on his kettle....
Sadly I had LOTS of temperature and vent management issues with the SNS in the kamado, as I think I chocked the vents down too much early on when it hit 300 in the grill, and spent an hour with the cook down around 275. Ultimately I grabbed my PartyQ and let the fan stoke it up to 350. The bird ended up an hour and fifteen minutes late, taking 2:45, instead of the expected 1:30. The entire reason for spatchcocking was to get it done faster than the other bird! Ouch! And to add insult to injury, part of the issue was bad probe placement - it was touching bone or something, and reading lower than what the breast was really at, so I overcooked it.
This bird got seasoned with Meatchurch Holy Gospel, and injected with a full stick of salted butter in the breast. I think that butter saved this bird from being dried out...
I got no carving shots, but did take one on the counter in front of some weird painting of chickens that I felt were somehow appropriate to overlook my turkey...
Despite the issues with time and temp, my son and others felt the spatchcocked bird was marginally better than the rotisserie bird. Probably due to the butter injection I am thinking...
Anyway, sorry to publish a book. I'm outta here!
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Porterhouse steaks on the kettle/slownsear.Comment
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My first rodeo smoking brisket. Had two little flats in the freezer, cooked them on Friday for 4 hrs but they were still tough. That’s what I get for trying to shoehorn a brisket cook in before an afternoon gathering at the in-laws…lessons were learned…
Asked for help from the desperados here in the Forums, and they were great. I put the little flats back in the oven for 4 hrs at 200F and they came out perfect!
Yet another reason I love this group!
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Chuck Roll Steaks, with Kerrygold Butter
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