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 OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
I did a 2 phased cook, all air fryer. I would have rather used the Kettle with Vortex. But I've been under the weather going on 4 days. Cold with coughing, congestion and just no energy. Probably gone through a box plus of tissues. OK, pity party over.
So I had 2 thighs and used the air fryer fried chicken recipe. These will consumed at a later date. Then for dinner hot wings. Blessed with Frank's Hot Wing Sauce. Both, I applied flour and placed in fridge about 3 hours prior to cooking. It makes a difference with texture and crispness.
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
Been wanting to try this recipe for over 20 years and finally did it tonight. Steve Raichlen's smoked cabbage with bacon onion butter. I have to say, it seems super gimmicky to me. Kind of like beer can chicken.
MsTwiggy very disappointing. The butter and bbq sauce don't penetrate the rest of the cabbage from the cavity that gets carved out. Maybe I did it wrong?
And birria taco’s!!! 🌮🌮🌮 I didn't need to make chili oil. I made a depression in the surface of my birria pot and all the oil pooled there. I proceeded to dip the tortillas into the oil slick and fry them. Did it inside because it’s too cold outside. Queso birria style with Tilamook medium cheddar 😱🫣🤭🔥🔥🐿️
I got caught up working and didn't eat all day. Making up for it with a 1 lb beef patty, some tillamook cheddar, sauteed mushrooms, onions & mixed greens, 2 fresh eggs, and some horseradish mustard sauce.
Back to back posts citing Tillamook cheese! That stuff is the BEST. Same with their ice cream, never had better from a grocery store. (Actual ice cream parlors are a different story.)
Sorry, no BBQ tonight. At the local fish monger Joe Patti’s today picking up some shrimp for a friend in Georgia, scanned the fish counter and found this fresh Orange roughy, oh yeah , gotta have that! Salt, pepper, paprika, butter & lemon.
I usually scan the fish on ice and pick the freshest, Orange Roughy won today!
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Rosemary chicken skewers minus the sticks, Spaghetti aglio e olio (Spaghetti with garlic and oil), and broccoli is what’s for dinner. Marinaded the chicken in oil, lemon juice, onion, garlic, crushed red pepper, salt, pepper before grilling. The spaghetti is a traditional dish in Rome and broccoli is just tasty :-)
Tonight I made flank steak fajitas on my 22" Weber kettle for my neighborhood D&D group. I loaded my SNS insert with Costco Kirkland charcoal briquettes along with a few loose coals on the indirect side. I placed my cast iron SNS drip pan/griddle over the insert to stir fry the veggies in some leaf lard while the flank steak warmed up over the loose coals. When the veggies were done, I moved the griddle to the indirect side and used the residual heat to finish bringing the steak up to desired doneness. I then seared the steak over the SNS insert. It came out about as close to perfect as I think I've ever come with a flank steak.
Uploading quite a bit tonight. Here are my latest!
-Kung Pao chicken
-Char-grilled snapper with a spicy chile de arbol mayo on a bed of couscous
-Turkish grilled lamb kabobs
-Mexican grilled Diablo shrimp marinated in a guajillo, ancho, and chile de arbol blend
-Creole style drunken shrimp
-Spaghetti cacio e Pepe with slivered sugar peas
-Tex Mex style carne adovada with smashed black beans and hatch green chile
Looking through the pantry I discovered an unusually high volume of canned chili beans, so I decided to make “chili stew” tonight - because we all know beans don’t belong in proper chili, but this still tastes darn good.
Pulled a bag of smoked brisket out of the freezer, so we have some delicious smoked brisket chili stew ready quick!
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
This is a little something we cooked up earlier this week. As part of the Great Freezer Purge of 2024, I pulled a beef top round from the freezer, thawed, and rubbed with my own beef rub and salted a bit. I also injected with some homemade beef stock, as this can be a bland cut of meat. 24 hours in the fridge and then I had the DW (working at home) pop it in the oven at 225F, with the probe set to 115F. It took about 1:45 hours to roast. It was done about 20 minutes before my DS and I got home, so the resting period was perfect.
Not bad at all, though a little tough, as expected. I really need a proper meat slicing knife to get really thin slices. The internal color was a little 'off', maybe because of the stock or maybe the meat was kind of old. The bottom was more done than the top, so I'm not sure the convection roast mode was the best choice. Finally, I think I would remove the fat cap next time. Props to my DW for following my roasting directions to the 'T'; she done well.
Plating:
Black beans, rice, farofa, beef, and a Caesar salad (can you tell I like salad? That's my bowl...lol). Despite some mild toughness of the meat, it was really good. It was my first time injecting meat and I just winged it, but the results were fine.
The original intention for this top round was to roast and then slice thin for sandwiches, wraps, or whatever. I got that idea from SheilaAnn a while back. Well, I needed to feed the family, so that didn't happen, but I was able to thin slice the leftovers on Wednesday:
I used '2' on the slicer, but could have gone even thinner with '1'. Nice and tender with the thin slicing. This is how top round should be, I think.
The other thing I want to do with top round is corn it. I may have another in the freezer, so I'll do that if I can and see how it turns out.
I'm hoping to get some chicken roasted outside this weekend, if Mother Nature cooperates.
Last edited by HotSun; April 19, 2024, 07:25 AM.
Reason: correkt tipo
This is really interesting, comparing the thicker on-the-night slices with next day's thinner ones. If only you could slice the roast with the slicer on the night! (I know, I know)
the internet filter at work has finally let me use the forum again! anyway here's some pastrami i made from a couple of deep freeze corned beefers (one flat, one point) long forgotten (but still good). smoked with cherry and used the rub recipe from the book. came out perfect.
Comment