Did a few racks of baby backs for co-workers on my shift . First time using the rub as well as the sauce. After several hours in the pellet grill, almost ready .
The final product. They came out fantastic, unfortunately I now owe the other shifts ribs.
If you do fried shrimp two nights in a row, it's like half the calories....right? Or something like that?
This is roughly the same as what I did last night, but as I had run out of cornmeal, I used panko for the breading. Quite good, but I think I do really prefer the cornmeal-style.
Looks good Michael, love fried shrimp. Next time try this for your batter…..Mix some plain old flour with cold water till it’s about the consistency of catsup. Stir in lots of Tony’s and a little canola/vegetable oil. Let your shrimp rest in the batter for about 10 minutes before frying…….👍👍
First time I did a pork butt on the SNS kettle. What a fun time. And wow. Best bark I’ve ever made. I normally do t care much about bark but I’ve never had bark to remember. So there you go.
Lousy night of sleep had me up at 5 so I tossed this in a little before 6. The thought of just tossing this on the Silverback and hitting a button and going back to sleep sounded like a great option. But I had to go through with my plan. And so glad I did. Even my wife commented on how good this came out and so did my daughter. B&B with cherry chunks and seasoned with Meatchurch Honey Hog. First time using it and it was awesome. Home made Mac and cheese in the instant pot.
Having recently returned from Italy, thought the family would want to go away from Italian food for a bit but I was wrong. The kids requested Pizza Bianca which we ate a ton of in Rome, so I gladly obliged.
They ate it plain and I had to go with my favorite Roman snack, pizza Bianca e mortadella. Just great Italian food in is utter delicious simplicity.
Never heard of this, but now I want to try it with one of my frozen sourdough pizza dough balls... may not be quite the same crumb but I think it would be good rolled out then and baked with just the olive oil, garlic and cheese...
Basically I used the Asian bacon recipe from the free side and added some gojujang and doenjang with a light coat of gojugaru right before going on the smoker. Smoked with apple for about 5 hours at 225, it stalled at 140 for over 2 hours. Never had that happen with bacon before.
This is good stuff. Subtle spiciness, with some funk from the gojujang and doenjang. I might try glazing it with a Korean BBQ based gaze next time
We have a Kitchenaide dishwasher that is maybe 7-8 years old. I've had to do lots of work to it - broken peices that hold the top rack, spray arms clogged with pumpkin and sunflower seeds, and "someone" who refuses to understand the principals of loading a dishwasher - like not putting a sheet pan or big plate blocking the soap dispenser door, or the spray arm rotation. "Someone" keeps wanting a new dishwasher, but knowing the loading is the issue, I know no new dishwasher would do better...
jfmorris "In every partnership there's a person who stacks the dishwasher like a scandinavian architect, and one person that loads the dishwasher like a raccoon on meth".
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Kicking a meat pizza.
Sausage, pepperoni and bacon. Added some cherry peppers and a boat load of cheese. Dang thing probably weighed about 2-1/2lbs. I really am enjoying making my own. And Ellie thinks it’s better than pretty much any take out. Oh, she only has hers with cheese. And light on that.
Something a little different out of the Troutman kitchen (or more accurately the Mrs. Troutman kitchen). Wife did a batch of Filipino Lumpia (similar to Chinese Egg Rolls). Filled with pork and veggies we make these on a regular basis. Usually served with a Vietnamese style fish sauce, these are so addictive you find yourself eating until you're stuffed.
The Mrs. Makes these a couple times a year. Her family were in the Philippines with their Air Force dad and fell in love with them. Absolutely addictive. Beautiful presentation, too, thanks for sharing!
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
First time using the rub as well as the sauce. 
After several hours in the pellet grill, almost ready .
They came out fantastic, unfortunately I now owe the other shifts ribs. 
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