Max The Meat Guy's smoked salmon dip recipe, salmon smoked on my Weber 22 kettle with Vortex insert, applewood chunk, followed the recipe. Second time I've made this, a huge hit both times, served with bagel chips and gluten-free everything crackers.
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.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Gravy with a side of chicken and mashed potatoes. Jocko's Poultry Rub from Fairchild Kitchen tied the whole thing together and brought the flavor Richard Chrz!
Haven’t posted is a long time, but my daughter has told me I am focusing too much on pizza and need to revamp my rib game. Made her some apple Cheshire St Louis ribs. These were probably my best tasting apple ribs to date….she was impressed.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I did a smash burger on the indoor griddle. I had leftover mashed potatoes. So, what to do? Bring to room temperature then break down add salt and pepper plus some FlatIron UC Biber. Form into a patty. They already had butter and heavy cream. Painted with grapeseed. Also coated the cast iron pan with some. Results were crisp on the outside and creamy on the inside. The burger was good too.
I wasn't sure whether to put this in SUYL or SUWYC, but I'll put it here and you can scold me if you like:
A sandwich for dinner of sparerib brisket (as I've heard them called), on toasted Latin bread which is very similar to ciabatta, Miss Lillie's Have Mussy sauce. The meat was from smoking I did in September and froze for later consumption, thus it might be considered a leftover. But I toasted the bread and made the green beans, so..... here we are.
Anyhow, this was done boil-in-a-bag style, from frozen. It was oohhh so tender, juicy, and flavorful. Green beans with butter and onion powder, fresh apple.
I will have to check my cooking journal to see what the heck I did with this one, as it was A+ all the way.
I want to do a boneless rib roast on Sunday, so I start my prep early. I would have preferred to start this Monday or Tuesday, but now is as good a time as any. Not much to see here, but I'm taking a note from Alton Brown here:
Wrapped in cheesecloth and rest in the fridge until Sunday:
I'm basically aging for a few days, which is one of my favorite techniques, particularly for this cut of meat. If the weather is good, it gets roasted outside over charcoal; bad weather, roasted inside. Either way, it's going to be awesome.
My 10 pound bird. I boned it and cooked it in parts, at 325. Drums and wings were done in about an hour. Thighs and breasts took 2 hours. The beauty of this is that each piece came off at optimum temperature, I carved it in 15 minutes, and served it hot.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
cook the onion, carrot, celery until you the onion is translucent, about 10 minutes. Add the shallot and garlic and cook until aromatic, 1-2 minutes.
Roast the carcass that you have for about 45 minutes at 400F. The skin/meat/bones should be deeply browned
Leftover turkey gravy and gravy stock, plus thyme, rosemary, sage, black peppercorns, bay leaves all go in the pot. Then add the turkey carcass and veggies
Then cover it all with water. Cook for about 3 hours, skimming white stuff occasionally.
Stock is all done .... 20 cups worth. I put 3 cups into a quart ziplock and freeze it. The last 2 cups, plus 6 cups of turkey stock that I had in the freezer is going to become turkey barley soup :-)
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