Beef, Butter, and Bacon
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I thought they were BEETS, BEARS, BATTLESTAR GALACTICA texastweeter
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Smoked meatballs for a Christmas party we went to. Added them into a homemade teriyaki sauce. They were a hit.
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Finally smoked the picnic I bought at the end of the summer. 12 hours in PBC, then crutched in the oven. Havenβt done pulled pork in a while, came out great. Use a maple bourbon rub I had from Foodtowns house brand that was surprisingly good. Plus some super cheesy Mac and cheese.Attached FilesComment
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Pork brisket tacos with onion tanglers on homemade blue corn-flour tortillas (half flour half blue corn masa)Comment
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This is the 2nd of the 2 Prime CAB Porterhouses I bought last month. I stand by my original statement of βIβll never go back to Choice/Select cuts of Porterhouseββ¦..
Rubbed with Meatheadβs Red Meat Rub, served with a baked tater and mushrooms. Reverse seared with the Vortex on the SNS Kettle and a hickory chunk placed under the coals.
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Free side lamb lollipops on the Blackstone griddle! With a brush of extra garlic/rosemary/butter for the finish! May have been a Duck fat spray in there somewhere too! π€«ππ
Thank you Meathead for the reminder bout the free side! πAttached FilesComment
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Grilled pork chops with roasted acorn squash.
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Picanha. I am confident in my execution, but this was tough. The other piece in the Costco 2 pack was great. This was delicious, but really could have been much more tender.
edit:
chefchrisyoung the combustion inc probe was a champ with the heat.Attached FilesLast edited by gboss; December 4, 2023, 07:22 AM.Comment
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Not BBQ β¦ although it could be β¦. Lebanese Chicken β¦. Break the chicken into parts, dry brine it. Then toss with olive oil, Baharat (aka 7 spice), onions, lemon slices, lemon zest. Oven at 375F or grill at HOT (325F at least). Cook to 160F internal on the breast. Toast some pine nuts and toss with salt and pepper. Serve with rice pilaf, chicken and veggies and pine nuts, and a nice wine.
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Double decker pork butt from Costco. Staying to my usual form I forgot to get the final photo, but here they are just before wrapping. Thanks again Pitmaster Club and Broil King for my "major award"! This was my first overnight cook with my BKK 5000 and it went off without a hitch.
Also thanks to chefchrisyoung's combustion.inc probes, Fireboard 2, and the pit viper fan for watching things while I slept.Attached FilesComment
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Did 2 briskets on the Ranch and 2 pork butts on the Weber 26 yesterday along with sides and some pies for a group dinner. All the meat was excellent. So hard to know how stuff is going to turn out when you spend time prepping, cooking for 13 hours, and resting for a few. But when it is time to eat and you get the meat unwrapped, start slicing, and sneak a bite for yourself and realize you nailed the cook? Those are the moments I live for. As I was slicing and serving the brisket I grabbed one particular good looking bit and handed it to a friend and he said "wow, that bite was everything that is good in this world".
I always forget to snap some pics before I wrap everything up but did remember to at least get one of the briskets. Pork was already wrapped by this time.
I would normally run 2 SNS XLs in my Ranch but the other one was being used in the 26 so I had to grab my regular SNS to throw in for this one.Comment
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Got up at 5:30...
11.5 hours. dry cured last night. Following Meatheads recipe... I do add a lil Penzy's Galena Street rub with the Memphis Dust
Usually I start with 2 hours on my Hasty Bake with cherry ...but I took the easy route, for the ever forgivable pork shoulder, it can handle the temp swings of my Traeger.
shared with neighbors and taking one to grand kids in Cincy.
thanks to Meathead and Huskee and all the other good souls who provide all you need to know.
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Dinner tonight. Salmon using a Meat Church Recipe...grilling on the MAK Pellet Grill @275 after a good sprinkling of Texas Sugar beforehand and a brush of real Maple Syrup during the last few minutes to a finish temp of 140*-145*. Sides were mashed White Sweet Potatoes, Steamed Carrots, and Pear Sauce. Mrs Skip said it was good and that's really all that matters!Comment
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Okay, Lisa is out of town, as mentioned earlier, so here's my steak. I chose a NY Strip that was about 1.4 pounds. Dry brined four or five hours. I was thrilled to find a nearly full bottle of Hank's Signature Steak Rub in my rub cabinet, so I applied that liberally as the steak went on the LSG Adjustable.
On the thread about my move to a Fireboard 2 Pro, I mentioned that one reason was to be able to use the probes under conditions such as searing a steak. So that got tested tonight, too.
I didn't use the Fireboard in control mode, I just adjusted intake and outlet vents manually. I got the fire going pretty well and put the steak on once the grate got to about 350 or so. I kept the lid mostly closed and flipped about every three minutes. What I found was that the fire was continuing to get hotter as the cook went along, so I didn't need to raise the firebox for searing. By halfway through the cook or so, the grate was over 500 degrees, so I just let it roll like that since it's plenty hot enough for our friend Mr. Maillard.
And then towards the end of the cook, I had another "aha" moment. The Fireboard was running in battery mode, so I realized I could keep the probe in the steak and then even see the carryover in real time as the steak rested. I took it off at about 127.
(I will try to upload the live, looping version of this photo over on Feed the Flame. For my set of gadgets, I think I will have to upload directly from my phone rather than relying on my Windows laptop. Edit update: I couldn't make it work from my phone. Oh well.)
Here's the beginning of the rest. It turned out to be a gorgeous steak.
(DIsregard the Chuck Roast label, I hadn't edited it yet after Saturday's chili cook.)
Next time I cook a steak under similar conditions, I'll pull it off at 120. There was carryover of at least 11 degrees tonight.
And the big reveal:
I ate this with a baked potato and some salad from a bag.
The best part is that half the steak was enough for tonight and I baked two potatoes, so tomorrow night is already covered.
Last edited by Jim White; December 4, 2023, 06:51 PM.Comment
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