Grilled chicken sandwich. 
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Pulled the other half of a Bone-In Prime Rib Roast out of the freezer and decided to try a 1st time cook on the PK360 with a reverse sear using Mrs. Leary’s Cow Crust. Took it off the bones, saved those for later.
Started with about 1/2 full large chimney of plain old Kingsford, and a few slices of Cherry wood. I slice them smaller so they burn rather than smolder.
At 110F, I went for the reverse sear. Carol likes it rare.
The final product.
Will do this again. Cow crust was very good. 👍👍
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SammyJ and I must be on the same wavelength. Over the holiday, I was gifted a selection of tinned fish including a boxed set of six varieties of sardines from Portugal. I've been enjoying them, especially at lunch time.
Here's how I do it. Sardine on a cracker with some chopped red onion, a sprinkle of both salt and dill and a squeeze of lemon. Really tasty and it makes me feel virtuous for eating healthy and justifies four different kinds of pork for dinner!
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Home Made Butter based Mayonnaise, made with KerryGold Butter. Ya Can't buy this!
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Whole!Comment
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I.....smoked some cheese.
I have been wanting to do this for ages. Today was forecast to have a high in the lower 50s (more on this later) so I went and gave it a go.
As this was my first time doing this, I kept it simple with a medium cheddar, Monterry Jack, and Swiss cheese blocks. (I kept them whole; I was originally thinking of carving them up.)
I put some pellets -- my goto B&B Championship Blend -- in my smoke tube and fired a torch at it. And fired. And fired. And fired. It surprisingly takes a bit to get these pellets hot enough to where a flame will stay lit. Took about 3 minutes of continuous heat. (I was also dealing with a bit of wind, so that didn't help.) I then let the tube stay lit for about two minutes before letting the wind blow the flame out.
I placed the tube at the rear of the Chimp and then arranged the cheese blocks in front of it. You can see the grate probe on the grate. I wanted to make sure the temps stayed below 90 F.
At first I was worried about the tube snuffing out, but it kept going. I could see wisps of smoke coming out the Chimp every minute or so. At about 90 minutes in, it really got going. Continuous and quite thick smoke essentially. I was quite surprised and pleased.
I checked on things at the two-hour mark. Oops. Got a little hot. I lost some of the Jack cheese! I pulled the blocks further away from the tube and rotated them.
I did taste some of the jack cheese that had melted off. Mmm....definite smoke flavor, but a bit acrid, although somewhat pleasantly so.
I decided I wanted to go for four hours and I rotated the cheeses so the sides that were facing away from the tube were now facing towards it. However, it really started to warm up outside, getting near, and perhaps over, 60 F. I can see why you want to do this when it is decently cold outside.
Around 3 hours and 30 minutes, the grate temp was shooting up to 90 F, although I did temper this by opening the lid a few times. I called it and pulled the cheeses just twenty minutes shy of four full hours.
And here we are. The color difference between the photo below and the before photo above is very noticeable.
I let them cool a bit then patted them dry and vac-sealed them up and into the coldest part of my refrigerator they went. I will see these in perhaps two months or more.
The two immediate things I would do differently for next time are, of course, do it when it is below 50 F for the entire cook, and I'd also flip the cheeses. The underside, while darkened, was not as bronzed as the sides and the top.Comment
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Thank you for the post!
Been wanting to try this, but it’s been too warm here in Arizona, That is not a complaint, just a notation.
Do you think that if it ever does get below 50 here that this could be done in a Pit Barrel cooker with a smoke tube? I’m just trying to get the smoke tube farther from the cheese. Thanks. -
JamesT I happen to have a PBC and you got me thinking....I might try my PBC next time. One could easily grate the cheese and simply place the smoke tube in the basket in the bottom.
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Kettle Ribs
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This is a productive weekend for me. Next Friday I'm providing another teacher luncheon for a pitch-in at work, and I trimmed and smoked 62 chicken thighs to vacuum seal and SV on Friday. I rendered the scraps into schmaltz. I also milled whole wheat and rye and made five batches of crackers. Everything bagel, seasoned, BBQ, and sesame crackers. Wifey loved them.
Brian
Last edited by mrteddyprincess; January 14, 2024, 04:40 PM.Comment
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fzxdoc I bought a large clear $6 container from Walmart back in September. It's large enough to fit these packages in. It takes about 1.5 hrs to get up to temp with the SV immersion heater. -
Thanks, mrteddyprincess , for the additional info on reheating that large amount of food.
How do you temp them? I bought a sous vide temp setup from Thermoworks, but have yet to use it. If they're not up to temp, what do you do, re-seal in other bags and re-submerge? More likely, I'm guessing that through experience you know that all the meat will reach 165° in that bath in 1.5 hours. I'm guessing this is not your first rodeo in that regard.
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fzxdoc I let the Zeroth Law of Thermodynamics take over. I start the water bath at 7:15 am and I make the assumption that four hours at 165 F gets the chicken up to temp. We eat around 1 pm, so that feels like plenty of time for it to be safe. I finished smoking them at 180 F and I feel like reheating to 165 F is sufficient. I am totally open to input, and one of these days I probably ought to take an instant read to work and see if the chicken really is at 165 F when I serve it.
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Original plan was do these on the SNS kettle. Then I got my head out of my butt and remembered I hate the cold. Did these in my silverback. Took about 5 hours at 225. I wrapped them and added honey to the foil before I did. This was a new twist and I liked it. I used Traeger pork & poultry rub on one rack and Meatchurch’s honey 🍯 hog on the other. Turned out excellent and there were no leftovers. Mac and cheese was done in the instant pot.Attached FilesComment
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1 box of pasta. This was Barilla. DeCicco is my favorite.
4 cups of water
butter (that’s up to you),
1.5 tsp of salt and ground mustard.
1/2 tsp of black pepper.
4 minutes and then manually release pressure and then stir in your cheeses and milk, or Greek yogurt if you’re in a pinch. And then stir. I used 7oz Irish white cheddar, 1/2 cup Parmesan, and 4 American slices, and a chunk of cheddar that was in a baggy. You can do whatever and how much you want. -
Oh, 4 cups of water.
Honestly it’s so easy and my kids love this. The only cheese I don’t recommend is mozzarella. Great on pizza…not so much on pasta. I’ll toss in open bags of cheese we have and the kids still love it. Taco mix? Why not. Colby? Sure. I prefer blocks over shredded cheese too. And I like to put in my silverback for a few hours. Maybe top with some breadcrumbs too.
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Slow roasted chuck roast, homemade semolina pasta and a mushroom cream sauce. Served with garlic parmigiano reggiano sourdough.
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Okay, since both Michael_in_TX (here) and skipsdaughter (here) have both recently shown really appealing pictures of acorn squash filled with sausage, I had to join in the fun.
I decided to do my normal approach to Italian sausage with peppers and onions and then to put it in the squash instead of mixing into pasta. This is likely to enter fairly regular rotation. Lisa and I really enjoyed it.
Here's most of the components of the filling:
Not shown are the Parmigiano Reggiano and Pecorino Romano, which were still in the freezer when the picture was taken. (As an aside, I don't know why it took me so long to realize I can grate those cheeses from frozen blocks and that extra green stuff doesn't grow on them in the freezer like it does in the fridge...).
I did the regular browning of the half package of hot Italian sausage with the onions, throwing in the garlic and peppers a bit later. Deglazed with some Syrah that was sitting around and then added the tomatoes. This cooked down fifteen minutes or so on the stove and then the cheeses were grated in for flavor and thickening.
While that was happening, the squash got 45 minutes in a 350 oven.
Then the filling was put into the squash. The extra was just dropped into the casserole pan for additional munching. Topped with more Parmigiano, then bread crumbs and finally Pecorino. This got 15 minutes or so at 350 and then several minutes under the broiler to finish browning.
Thanks again for the inspiration, this was fun and really tasty.Comment
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It was 2 degrees outside today, so I figured a I would do a little baking in the kitchen rather than continuing to learn on my LSG. Threw together a simple, naturally leavened loaf. It had been a while, so I kept the hydration relatively low (~72%). Went a little long in the oven, so the bottom was a touch darker than I’d like. Tasted good, though.Attached FilesLast edited by NumbWhistle; January 14, 2024, 08:24 PM.Comment
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Some of the best money I’ve spent lately was on the Ankarsrum. I haven’t run the number of loaves through it like Richard Chrz has but I enjoy working with so much more than the KA. And it is a breeze to clean. No more digging dough out of planetary gears and hidden joints. -
Thanks! I like the roller and scraper combination that the Ankarsrum has. That said, late last year my scraper actually bent, so I got a new one from the company. This was my first mix with the new scraper.
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