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**Jim White** · April 20, 2024, 05:26 PM

Last night it was time once again for us to host a dinner for Lisa's students. I went with chicken two ways. I love Kenji's Peruvian Chicken recipe and I decided it was time to up my game on Tandoori Chicken. That last one was a huge gamble: going with a recipe I hadn't cooked before and there are a handful of students in the group from India.

I was able to take a fairly relaxed approach to things, as the tandoori marinade goes overnight. I also made the Peruvian green sauce and some raita on Thursday, so that saved Friday effort, too.

Here are my assistants keeping me company as I had a pregame beer while the LSG Adjustable and Pit Boss Cabinet came up to temperature.

A big group was coming, so I actually cooked on both sides of the grill. Here we are fully loaded with ten big thighs on each side:

The Peruvian Chicken came out perfectly, as usual.

The Tandoori Chicken didn't take the red it should have (I subbed Reshampatti chili when I couldn't find any clearly labeled as Kashmiri, but I did also add some ground anatto seed, too). Also, I panicked a bit after turning the chicken. It took long enough to turn it all that the fire was really flaring up, so I lowered the charcoal grate. On the Tandoori side, I clearly should have raised it back up for a minute or so at the end, but the temp was already at 160, so I feared overcooking. Anyway, it wasn't pretty, but tasted really good.

Those pans got covered in foil and loaded into the Pit Boss at 150 degrees to hold. My timing worked great, as I just had time to come inside and change clothes before the first student showed up. It was probably an hour and a half holding time, but I don't think it hurt the chicken at all. Both kinds came out really moist.

There were no leftovers once the students loaded go boxes, so it must have been okay.

Sorry for the bad focus, but here's my plate with some Peruvian Chicken, some mac and cheese that also got held in the Pit Boss, some salad, some chick peas, some tabouli and a wonderful samosa. There were many more wonderful things to choose from that the students brought.

Bottom line, I'm still thrilled with the decision to use a cabinet pellet smoker as a holding oven. It's proven itself with both beef and chicken now.

**barelfly** · April 20, 2024, 07:08 PM

At the lake for a nice weekend, so wanted to treat my parents to…..yep, you guessed it…Tacos!!!!!! And these are my smashed dumpling and kimchi tacos! Also made an Asian noodle and cucumber salad as the side. These tacos are almost to the top of the list! And got to cook on my Dad’s little 22” Blackstone…I’m gonna love the griddle that I just got!

**Richard Chrz** · April 20, 2024, 07:10 PM

Sweet potato tacos.

**troymeister** · April 20, 2024, 09:07 PM

A little Late in posting. Thursday Night's Pork Tenderloin Cantonese Style Chow Mein. (Pan Fried Noodle)
It was cooked on my newer stove's 17,000 BTU burner....This burner does not disappoint. Many times it is almost too hot...
My Carbon Steel Wok from The Wok Shop and my newer stove work so well. Below is the result of good food and good tools. Studying cooking helps too....

**DaveD** · April 20, 2024, 09:09 PM

Had our neighbors over tonight for a dinner of Wild Fork baby back ribs, Rancho Gordo Vaquero beans, sauteed mushrooms & onions, and dinner rolls. Yum!

Dry brined the ribs overnight, then cleft the rack in twain and rubbed up with Jenni In A Bottle from my Austin foodie pal.

Got the beans going after sauteeing some onion, garlic, and orange bell pepper in smoked bacon grease. Ended up needing about 10 cups of liquid to cover the beans, 2 of whic were the chicken broth you see here.

Ribs were excellent, flavor and tug-off-the-bone consistency just right.

**lonnie mac** · April 20, 2024, 09:54 PM

A little pickle.

**GolfGeezer** · April 21, 2024, 06:12 AM

Scored a couple of tri-tips at Costco and cooked one up yesterday evening. Dry brined overnight, then into SV at 131* for 6-6.5 hours. Seared on SnS kettle and served with roasted potato wedges with parm cheese and fresh basil. I made a chimichurri sauce served at the table, I but forgot to include in the plated pic below. Photography is NOT one of my skills. They look more rare then they were - nice medium rare, and my bride who is not a beef fan scarfed it all up. That's a win!

**HotSun** · April 21, 2024, 10:07 AM

I only a have a few minutes this morning, but here goes.... as part of the Great Freezer Purge of 2024, I pulled a picanha from the freezer and prepped to cook it Brazilian style. It has been hard to get picanha for the past couple years at my usual place, but I found it twice last year and snatched them up and froze them. For this cook I opted against skewers for simplicity sake (my profile pic has skewered picanha), and just followed a technique from Guga Foods, one of his early videos before he got super famous. Basically indirect and direct for reverse sear. Link at the bottom of the post to his YouTube video.

Starting out; about 3.1 pounds before trimming:

Trimmed and cut in late morning; reserved fat for later use. Beautiful marbling, though the fat cap was a little on the thick side. Cut with the grain, instead of against (trust me):

Salted, a little less than 2 teaspoons of kosher salt; rested in the fridge for 6 hours:

Early evening prepped the charcoal and grill...a full chimney of lump charcoal; damper and vent on the Kamander set to 3.5 each, targeting about 500F. I used my Vortex for indirect:

While the charcoal was getting ready, my DD and I whipped up some pão de queijo (Brazilian cheese bread), with shredded Romano and Parmesan. We sent a few over to our neighbors who are gluten-free. Here are the results:

Grill was hot, so put the cut picanha in the indirect zone; cooked for about 6 minutes (forgot to set my timer):

Turned and 6 more minutes; lots of flaring from the fat/grease, way more than I am comfortable with, but makes for a pretty picture:

Direct for reverse sear:

Finished product; they ranged in temp from medium-rare to medium, which is good considering the varying sizes:

Plating, with black beans and rice, farofa, picanha, and pão de queijo (veggie not show). A proper Brazilian meal:

Nailed it. I always say that the beef does most of the work when it comes to picanha and it was true in this case. It really only needs salt and fire, and nothing else. And that, my friends, is what I was cookin'.

Here's Guga's video, if you're interested.

Error 400 (Bad Request)!!1

https://youtu.be/OzEVKCbEW1M?si=1C5mPhXSofvAPKdd

**mrteddyprincess** · April 21, 2024, 02:53 PM

I posted on the Lang channel yesterday about how I inadvertently cooked chicken a lot faster on the Lang by getting the temp up to 400 F.

Well, today, I double smoked some chicken thighs by throwing them on the PK 360 and then sauced them with Killer Hogs Vinegar Sauce (but you can use whatever sauce you want). Served these for lunch today and there were no complaints.

Then, my chemistry teaching colleague, Pamella, from Kenya, came over and made KuKu Paka (chicken stew) and freshly milled whole-wheat chapati (bread).

So cool watching her do things she learned on the other side of the world on another continent, and somehow I am blessed enough to have her in our home showing me first hand.

She is presenting to students about Kenya this coming Tuesday, and she's feeding the teachers Kenyan food.

**Zman23** · April 21, 2024, 03:57 PM

Pork butt and beef ribs. Sous vide for 16 hours at 156 then smoked for 3 hours.

**MsTwiggy** · April 21, 2024, 04:00 PM

My first prime grade brisket, cooked on the Kamado! I wet aged it for ~60 days and left it whole, seasoning only with salt and pepper. It took 15 hours and I held it in my yeti ~8 hours. The bark was sublime, the point was over the top - it was the best ever, the flat was regrettably dry.
I’m now a steadfast advocate on separating the flat and point. It would have been done sooner, the flat would have been moister, and it would have been much easier to slice. Maybe I need a better knife 😒I used my sharpest knife and the deckle kept sliding around on the point and it was nearly impossible to get a uniform slice. It was delicious, but I think I have some things to tweak to really get consistent amazing results. 🔥🔥🐿️

**Skinsfan1311** · April 21, 2024, 05:29 PM

Brisket burnt ends.

Attached Files

**Richard Chrz** · April 21, 2024, 06:26 PM

Alright, My bride bought this Frenched Pork Rib roast, I;ve only done this cut maybe one other time.

I went with a 6 hour SV at 140. I trimmed all the fat off, rendered it down to lard, added in seasoning and fresh herbs of garlic chives, brushed the roast with the mixture and seared on a super hot pecan wood fire on my kettle My roasted potatoes and carrots on the side.

So good, although next time I will Sous Vide for 8-10 hours.

Fork tender..

**DaveD** · April 21, 2024, 06:26 PM

Today my lovely bride and I collaborated on spaghetti and meatballs. My bit was to smoke the meatballs in the Pit Boss Copperhead prior to them going into the sauce, and she did the rest.

My last shopping at Wild Fork, I came across a "meatloaf/meatball blend" I hadn't seen before, in 1.5lb/680g packages, consisting of 1/3 each beef, pork, and veal. My lovely bride fashioned the meatballs, augmenting the meat with 3tbsp/45 ml parmesan cheese, 1/4 cup/60ml each of Italian breadcrumbs & panko, 1 beaten egg, tbsp/45ml each garlic powder, oregano, parsley, salt, and a couple tsp/10ml coarse black pepper.

Ran them in the Copperhead 5 for 30-40 min on the low-T "smoke" setting, which yielded cooker temps around 120F/50C, during which time the IT got to about 80/25, then bumped it up to 200/95 for the next 60 minutes, then up to 225/110 for the last half hour. Pulled them out when IT reached 150/65.

Of course, in the interests of science, we cleft one in twain to sample - DAMN tasty. Not a ton of smoke but a noticeable hint. And even managed a cute little smoke ring - isn't that adorable?

Into the pot of sauce, which was just Rao's marinara with some Cento passata - my lovely bride did a ton of gardening this weekend, and we had our neighbors for dinner last night, so she wasn't trying to be a hero on the sauce.

Plated over spaghetti and paired with a 2021 Hall Ranch (Paso Robles) cabernet, which went extremely well with the Italian red meal. Plenty left for a meal this week too.

Adorable smoke ring is adorable.

**hoovarmin** · April 21, 2024, 06:27 PM

Funny how our palette changes as we get older. I always eschewed whole wheat, but now my favorite pizza is a sourdough with about 20% whole wheat. Shown here with a NY style sauce, Kalamata, Manzanilla, Italian sausage, Pecorino-Romana, and Ricotta. We have a storm rolling in with high winds, so this was cooked in the home oven.

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Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024

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