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
No… it’s not a snow fort. It’s a tostada with an obscene amount of cotija cheese! Leftover tostada from pozole Sunday at work, refritos, barbacoa, shreddy lettuce, pico, sour cream. Not shown guacamole.
And P.S.
Kinders stuff is ubiquitous around here. Have yet to try it; I've heard many raves on various Pit topics about their rubs. I guess I'll have to buy one someday and see what the kerfluffle is about.
I'd be serving pulled pork with that sauce to guests on those small Chinese white steamed buns with an Asian slaw for an appetizer. That's where my mind went when I saw your photo.
I never knew about or tried Kinder’s until it showed up in our Costco. I’m definitely a fan of their lemon-pepper rub. That glaze may end up in my cart soon.
texastweeter, I can’t say, as I have never had the sir Kingston, but plochmans is my yellow mustard of choice, by a mile compared to the ones that I have tried.
Last edited by Richard Chrz; January 31, 2024, 06:56 PM.
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
I like how she makes this dish more creamy with the addition of pasta water. Many baked pasta recipes can be pretty dry, IMO.
Thanks for the recipe link. I'll give this a try, probably adding some spices and garlic to the sauce as I prep it. I like your addition of the mini meatballs too.
This is right up our alley for a quick delicious dish. No wonder your kids love it. I bet you're sneaking some for lunch today while they eat sammies at school.
fzxdoc thanks! I didn't have any ground pork, so I used all italian sausages. I agree on the pasta water. I added a tablespoon of sugar and a teaspoon of oregano to the recipe too. I ripped the meatball idea off my next door neighbor, Lou, an italian guy from New York.
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.
Now I don't feel so bad for eating 4 slices of bacon at our "breakfast for dinner" dinner last night (husband had 1 slice of bacon, perfect guy that he is).
If only I had had some bologna to fry up, I would have tossed it into that fried egg, cheese, bacon sammie that I had. A missed opportunity. Glad to see that you seized the day with the bologna, though. Looks delicious.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Johnny Booth - That's a good thought ... but in this case, the carrots were simply a little older, dryer, and tougher than normal. I'm just modifying the recipe to incorporate a routine parboil step as a cheap insurance policy against elderly carrots.
I have no idea why I considered making tallow from brisket trimmings 'too much work' for my first two briskets, but this was so crazily simple I am doing it from now on!
I took all of brisket fat trimmings from Saturday's cook and put them in a pan. I then put said pan in the Chimp and set it to 250 F PID.
I then forgot about it. No seriously, I totally forgot about it. I got so involved in a project at work that five hours went by! Thankfully I remembered before the pellet grill ran out of pellets.
After five and a half hours, it looked to me like it had rendered all that it was going to render and the pieces were getting a little dark so I pulled it.
Using a spoon I removed all of the solids I could. Yeah, these pieces have given all they are going to give.
And the rest I poured into a mason jar through a fine-mesh strainer. And what we are left with.....is liquid gold, as they say.
Now to figure out what the first thing I should cook in it will be.
Discover the benefits of using beef tallow as a cooking fat, and try out this delicious recipe for confit potatoes.
Potatoes confit-ed in beef tallow are amazing. The beefy flavor redeems them in my eyes, since I don't usually like potatoes--but I love a spud given this treatment.
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.
ecowper the dab on the right, you see the part that is near the edge? Well, it actually didn't stop there. I cleaned up b4 I took the picture. Thanks for noticing my artistic talent.
A good friend brought me a box (40 lbs) of jumbo chicken wings. I would never buy them because in my experience they are fatty and tough. So, one more attempt to make these things tender. Wet brine 2 hours, dry with paper towels. Liberal coverage with Kirkland Organic No Salt Seasoning. Keep cold 2 hours. Setup PK360 for 2 Zone, get that sucker crackling at about 400F on the cool side. Hickory is sliced in thin splits and it’s burning.
Looks great in the picture, but the meat was tough. The skin was rendered, not tough, but still not thin or crispy. Taste was very good, and I would recommend the spice.
Does anyone actually know how to cook these things?
I follow this recipe, but instead of an oven I use my Weber kettle loaded with a jam-packed Vortex with a chunk of apple or pecan on top. 45 minutes to crispy perfection.
Panhead John, PGH_RAM, hoovarminecowper - many thanks for the ideas. That’s why I love this place. The article from Serious Eats was easily the best collection of my mistakes; and now I know how NOT to smoke Jumbo wings. 😁
Next time. 💪
I go hot and fast the whole way with wings. While not a fan of overly large wings, I can’t say I’ve had them come out tough though. I don’t tend to do a reverse sear though - just hot indirect, hot direct grilled with Grillgrates.
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"
First night of an around the world culinary journey. Tonight was pan seared Sockeye Salmon with angel hair pasta and a tomato salad cooked in the same pan as the salmon.
From the Pacific Northwest, we are heading to the American south tomorrow and then off to Europe after that!
fzxdoc I wanted to find meals I could cook on weeknights in 45-60 minutes, maximum. As I was doing that, I started putting together a 7 day plan that included dinner out on one night, hence the 6 days. And, of course, I'm trying to expand my food horizons and do new things this year. Which became the inspiration for 6 days traveling global cuisines. Each meal will be something I've never done before. Obviously, I've done pork chops before, but not this method, for example.
fzxdoc Stacy is doing much better. She has most of her range of motion, not much pain anymore. Surgery may still happen, consulting with the top shoulder ortho guy in Seattle area soon.
ecowper Hank's was a standby for me as well during my days in gradual school in Eugene. But when I couldn't quite scrape that much together, their downmarket entry Blitz (very aptly named) was a ready substitute. Rainier Ale too, as you mentioned - the pounders!
ecowper Absolutely! I was in grad school in Eugene when the craft beer renaissance began... The McMenamin's folks opened a brewpub in town, and OMG! Total revelation.
Thankfully I remembered before the pellet grill ran out of pellets. 
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