22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Filled that pork chop void last night…. Seared and finished in the oven with oak ridge game bird and chicken rub. It’s just slightly spicier than gold chicken and pork rub. So good! Pan roasted red potatoes and Brussels.
SousVide turkeybreast.. rubbed and injected with a mix of chickenstock and Meatheads poultry rub.
was 3,5 hrs in the tub at 149F.
Mushromsauce, panfried veggies and boiled potatoes on the side..
Washed down with a good red..
Last edited by Elton's BBQ; December 18, 2023, 08:31 AM.
Reason: Added some fact's
Son got home from college last night just in time for the UFC Main Card. I russled up some Korean Wings to celebrate his return. Watching the prelims as I do the first fry. We hit the man cave at 10.
WayneT I considered trying to tie it into a crown. The costco racks are only 8-boners, just not quite long enough to tie. I have not had occasion to tie two end to end, as that would be way too much. I caught myself eyeing some 4-boners at Aldi, thinking it'd be *just* enough extra to make a crown. Then I got lazy and just fixed their frenching job and smoked it.
Since it was raining all day (no complaints, we need it!) there was no outdoor cooking for me today. Instead I made a batch of chile verde while watching the Panthers actually win a game. A bowl with cotija cheese is pictured below. So good!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Bacon wrapped filet, cut from a Creekstone tenderloin that was on special 03/22. Wrapped in thick cut applewood bacon, topped with blue cheese butter. Au gratin potatoes, broccoli.
Well, I'd have to call this a fail. I purchased a choice beef roast from Jewel food store. It was on sale for $5.99 a lb. I followed Meathead's cooking instructions as best I could, but it was hard to hold a steady 125 degrees in this weather. Anyway, because of that the cook took longer than expected and that's probably where the problems started. My Smoke and Thermopop read 130 degrees at the center but this is what I found.
Initially it looked like a good crust, but it was a little hard to cut through.
When I cut it open this is what I found. This is not 130 degrees
Don't know what happened but at least I didn't pay the regular cost of $112.
This is something I've been wanting to do for awhile, Texas-style turkey breasts. We generally have bone-in turkey breasts available year-round, so I picked one up.
For this first go-around, I decided not to mess with the skin, so I removed it (as is typical for Texas-style). I then applied a generous coat of Meat Church / Matt Pittman's Holy Cow rub, which is salt, pepper, and garlic. I let the turkey dry-brine for 25 hours.
(Wow that thing looks weird.)
Originally, I wanted to do this on the PBC, but the day got away from me, so pellet grill it is. I did it at 275 F.
Here we are about to get started. I put it on the grill cold, before the start up, in an effort to capture some of that "start up" smoke.
Once it got to 100 F internal and the "bark" was decently set, I basted it every 30 minutes with melted garlic butter. It took it just a little over two hours to get to 160 F.
I did a decent job slicing the breasts off, especially as this is only the second time I've done that in my life. Here we are carved up.
My impressions: I did not miss the skin. Even just two hours at 275 F with the rub got it a nice crust. The breast was incredibly juicy. I was very surprised. (This turkey was not "pre-injected" as it were.) I'm assuming the dry brine had at least a little to do with this.
Unfortunately, even with as juicy as it was, if you ate away from the crust it was....flavorless. It was the classic "turkey has no flavor" situation. Not a big deal, just sprinkle more Holy Cow on it.
Smoke flavor....very light, but then I knew that when I chose the pellet grill.
If I do this again, I want to inject it with some flavor (perhaps cajun) solution that has some salt. Flavor in the interior of the breast is the key thing this was lacking. (And, of course, I'll do it on the PBC with pecan!)
For two people, this produces a nice amount of leftovers without having to deal with a whole turkey.
That is my experience also that turkey is abit flavorless in center.. So I injected my turkeybreast with a mix of chickenstock and Meatheads poultry rub with a good result..
fzxdoc Either his turkeys are just naturally more flavorful (a very real possibility) or there is something significantly different about what he is doing. Maybe 25 hours isn't long enough for the dry brine. Maybe I should have gone 2-3 days.
I had some for lunch and once you get under the "crust" it is just flavorless.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, believe it or not I smoked a 12 pound brisket on the SNS Kamado from 4pm yesterday until 8:30am today, held in faux cambro until 1pm, and darned if I didn’t think to snap a picture all that time until I had started carving the brisket…
So here you go. From freezer to cambro in 24 hours, salted and rubbed right before hitting the grill, and injected in the flat with beef broth. No dry brine beforehand! It was all good but the point was amazing! Not the smoke ring I get with the kettle or offset though…
Yet another rainy Sunday here in NY, so went for a Chinese night. This is La Zi Ji (or Chongqing chicken).
Chicken thighs that were twice fried and then stir fried with lots of dried chiles (many more hiding under the chicken), sichuan peppercorns, scallions and garlic. One of my daughter’s favorites and was her request tonight. Also made cucumbers with garlic and white rice to round out the meal.
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
Well, as we get closer to Christmas, I thought I would warm up my tastebuds to some of my posole! This was some leftover posole from earlier in the year, I’ll be making my big batch this coming Saturday for Christmas Eve with the family!
Thank you shify it’s so easy to make! Here’s my recipe to help you, at least one way of making it! This is from my grandmother, what they use to serve at their restaurant 40 years ago!
Growing up as a kid, I was exposed to New Mexican food early on. Not because I grew up in Albuquerque, New Mexico, where it seemed most restaurants were mom and pop New Mexican food restaurants, but because I grew up watching my grandmother and grandfather run one of these mom and pop restaurants.
In the early 1980s, my
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