Not my best wibs but I wanted to try something different. Dry brine with just SPG and then due to time smoked at 250 for an hour then 275 for two hours and finally a 30 minute run at 285 with the glaze.
I saw some Dukes Carolina Gold and figured I'd try it as another brand Carolina Gold knocked my socks off. This isn't terrible but it's not the sauce my brain had in mind and it didn't glaze as well as the other stuff I previously used.
SheilaAnn 's post about mixing varieties of fish together to make fish cakes got me hungary for a fish medley casserole that I had in Massachusetts years ago. I can't find a recipe online - they are all for a single variety of fish or for a seafood medley which includes shrimp and scallops (sounds great but not what I want tonight). Not a problem, this was a simple dish: three varieties of fish baked with bread crumbs on top. There was a little butter and cream in the dish but other than S&P there was only the flavor of the fish.
For mine tonight I used salmon, cod, and the predominant fish is mangrove snapper that a friend caught. I sauteed some onion and garlic and for seasoning I used a little thyme and some fresh grated Romano cheese ( as a seasoning, not a cheesy dish - I also addes some on top) along with the S&P. I added a little white wine to the cream. Served with Knorr creamy garlic spirals.
It all looks fantastic but I swear I like the carrots more than the other offerings. Maybe I'm getting old, but a well treated carrot is tip-top for me these days.
Jfrosty27 & hoovarmin I love me some good roasted carrots, even more roasted carrots and potatoes, I just had no potatoes today, but yes, done right they are magical.
Did a brisket on the PBC.
It was mostly good. Point was spot on.
Flat, wasn't dry. Bark could have been better. Was tender enough but not fantastic....
Mostly happy with it but I know that the PBC is laughing at my effort. point
But there were no left overs, so it couldn't have been too bad.
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 made my first sourdough focaccia (with Kalamata olives and cherry tomatoes) and served it as an appetizer tonight. But the star of dinner was Spanish Chorizo, Shishito peppers, and corn stir-fried rice from Kenji's "The Wok." Gosh darn it this was a keeper! I used "Fat Man," my mega Wok from the Wok Shop in SF, which makes it appear to be one serving, But I fed my kids and a neighbor couple with what you see here.
What the diameter on that wok? I’ve been eyeing that burner for some time but hadn’t considered I might need a bigger wok. My regular everyday one is 14 inch. Amazing cooks here my friend!!🔥🔥🐿️
I went Spanish tonight with bacalao a la Vasca (Basque style cod) and patatas bravas (crispy potatoes in a spicy tomato sauce). The cod is dredged in flour and lightly fried before being baked with hard boiled eggs, peas, and asparagus in a lemony, garlic-heavy white wine sauce. Steamed clams round out the dish. The sauce for the potatoes was simple but delicious and gave a nice lightly spicy counterpoint to the velvety, rich cod.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Beef Roast on the LSG Adjustable yesterday. I used the Fire Management Basket and Oak Splits. After about 6 hours it was 160* so wrapped with some broth for the rest of the way. It was smoky and tasty!
Prolly doesn't look overly appetizing, I was cooking for a bunch and trying to do ALL the components myself.
Smashburger style - dual 3.2oz patties of 80/20 mixed with 3:1 with breakfast sausage. Seasoned up with added spice -S&P, paprika, garlic powder and some Tony Chachere's Cajun seasoning - AND some MSG and a bunch of umami powder. Just by themselves, these burgers are insanely good, and doing them smashburger style on the smokin' hot Blackstone griddle gives them a ridiculous crust.
Brioche bun, toasted with butter on the griddle
3 slices of jalapeno jack cheese - most jalapeno jack is boring, but this stuff I got at Sam's ACTUALLY has some heat! I'm liking it!
Griddled Hatch green chiles (roasted and put up last summer)
Homemade pastrami (point) smoked same day. Bought corned beef, desalinated overnight, then rubbed with homemade pastrami rub and smoked on the Yoder pellet to ~200ºF.
And the fried egg, of course.
This burger led to a COMA, for sure. Like I said, may not look like much, I was focused on cooking for a bunch of folks and in a hurry, over a hot griddle, trying to do all the components, etc. It was crazy, but also crazy GOOD!
I don't know why more people don't do pastrami on a burger - bacon is good, but pastrami is just as good, and adds a different flavor profile. It's amazing, you gotta try it!
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"
This may sound a bit strange, but it was actually really good. Chicken roasted with red grapes, garlic, and rosemary. The chicken gets a bit of a sweet flavor (not overpowering, though), the grapes and garlic are nice with the chicken, and the jus is excellent on top of some mashed potatoes!
I was so busy cooking and serving the new dish that this is actually the only picture I got.
Method
Break a chicken into quarters and then sear in cast iron or carbon steel until the chicken is nicely browned
Reserve the chicken, add 2 cups of red grapes, 15 garlic cloves, 3-4 sprigs of rosemary to the pan
Let that cook for a minute or so as you scrape/deglaze the pan
Add the chicken back in, drizzle with olive oil (this gets the skin very crispy) and put in a 400F oven
Cook until breast is 160, pull, rest, slice the breast. For a 5 lb chicken this took about 35 minutes
I served with French style green beans (meaning sautéed with garlic, shallot, almond slivers) and Yukon gold mashed potatoes.
MsTwiggy and mostly the new stuff works out well. The other night, though, I followed a recipe for pork chops in a sherry and Ras el Hanout sauce that was just meh.
Haven't posted in a while, but made Meathead's pastrami this weekend with homemade rye bread from one of Ken Forkish's books. Cure didn't penetrate the brisket all the way, but that's on me. I had to pull it half a day early. Still all delicious.
point
And yee howdy was it gooood !!! 
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