Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
First cook on the new Blackstone 36” griddle - this thing is awesome!
These are New Mexico Double Doubles - Green Chile Cheese Smash Burgers with diced onions on the griddle with a side of fries. The crust these patties got was outstanding! I’m gonna have some fun with this griddle!
So, last Thursday night…Mexican food, Friday…brisket etc. and pizza Friday night, Saturday…brisket etc. and pizza Saturday night, tonight…Prime Porterhouse steak with baked potato wedges. I am gonna be such a fat ass, so, salads all next week.
Last edited by Panhead John; April 21, 2024, 07:53 PM.
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
It was my daughters first birthday over the weekend and I made a couple briskets, some three cheese mac n cheese and some shredded brussel sprout salad for the guest. I also made some baked beans but forgot to get a good photo of those. Unfortunately not the best photos, but my mind was was not really focused on the food.
Sunday was a bit colder, but the weather was nice enough to do a roast chicken, part of my ongoing Great Freezer Purge of 2024. I had two roasters in the freezer, so I pulled one and brined it in leftover pickle brine (cauliflower and devil beans) for 24 hours. I tried to get the Kamander to a good temperature below 400, but I used too many coals, so it was a bit hotter than I wanted it. I kept the damper and vent at 2, which helped keep the temps from running away from me.
I coated the chicken with Badia rotisserie chicken seasoning, tossed some mequite chips on the charcoal, and roasted to about 163F internal temp. Here we are about 3/4 of the way done:
Here we are after resting, ready to carve:
I forgot to take a plating pic, but I did make some oven roasted potatoes, same Badia seasoning. I forgot that this stuff does not have added salt, so I had to salt after roasting. Oops. Here is what was left:
Lastly, I have something that I am going to call 'chicken love'. These are the drippings from the roast and they are liquid gold. I am reserving this for use in a stock, once I have enough bones to roast. I looks gross, but it's all goodness in there:
MsTwiggy , I can't take credit for the inversion, as I think I learned it from the Vortex folks. In this case, the drumsticks (at the bottom) were not quite as crispy as usual, but the rest was close to perfect.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I for one have not cooked much lately. Indoors or out. However, we were at a grandkids soccer game Saturday morning, when lightning and rain rolled in and the soccer was canceled about 5 minutes into the game. So we end up back and grandpa's house, where I had to rustle up something to feed little kids and 3 adults, while it poured outside!
No buns, no potato chips, but did have hot dogs. Not gonna grill in the rain, so inspiration hit. Pan fried potatoes and finally a use for the grill pan lid that came with my Misen dutch oven several years ago - to "grill" a dozen Nathan's I found in the fridge.
I did two batches of the potatoes, simple with just olive oil and salt.
Sunday I didn't "cook" but did go to a friends house where we emptied a Buffalo Trace bourbon barrel that contained a Flander's Red (beer) that aged for 18 months, then filled it again with more of the same recipe... 11 kegs of beer out into empties.... 11 kegs of fresh beer into the barrel to sit for 18-24 months...
hoovarmin haha. The bourbon barrels are in a friend's basement, sitting next to the a non-functional car he grew up driving (Corvair I think). Someone else managed using CO2 to push beer out of the barrel into kegs, measuring to ensure each keg got exactly a 34 pound share of the contents of the barrel (we lost the "Angel's Share" of about 10% in the barrel). We then filled it from 11 5 gallon kegs of fresh beer to age another 18-24 months...
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"
Was doing yard work this weekend and realized that we had a bunch of sage and lavender that was ready for the kitchen. Harvested some, chopped it up, added some olive oil, lemon juice, and pepper too it and used it season this yardbird. Threw some lemon wedges under the bird as it cooked. Had it with green beans cooked with almonds, garlic, and rosemary and some jasmine rice. Was a great spring meal.
Oh man this looks good. Julia Child in her Mastering the Art of French Cooking talks about separating the skin from the bird and then massaging butter, salt and herbs into the chicken under it’s skin. This reminds me of that!! Her recipe is for roasted chicken and she mentions you know it’s done when you hear the rain of fat hitting the hot oven walls. 🔥🔥🐿️
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
Stir-fried rice with "The Mix" from Kenji's "The Wok." This is a family favorite. In fact, I'm renaming it "Isla's Fried-Rice" because my granddaughter Isla eats it up like it's her first meal outta prison.
ComfortablyNumb those meals are always memorable Panhead John the next time you get out of prison send us a pic of the meal barelfly in the wok using the outdoor wok burner on mega high SpaceX heat MsTwiggy would love to fee you and your brood at our table! Jim White you are a rapscallion, and I like it. Andrrr what the heck are you waiting for brother?!?
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.
I wouldn’t normally post this humdrum early weeknight cook, except to show what you can do with the doofus stuff you keep in the pantry because it looks like Old Mother Hubbard and you haven’t had time to go to the store for whatever reason.
Grilled boneless skinless chicken thigh from the freezer, rubbed with McCormick’s Montreal chicken seasoning; boxed scalloped potatoes with extra cheese mixed in, and panko broiled on top; canned green beans with jarred roasted red peppers and toasted pine nuts (2 minutes on a hot skillet).
Don’t microwave the pine nuts, they burst! Drain the beans add the red pepper, then microwave; then mix the pine nuts in right before serving. If you don’t have pine nuts, look at what you have with your baking stuff; walnuts, pecans, almonds, whatever, any of those would work.
I can’t decide which I am most excited about, i keep going round your plate thinking that looks good, that looks really good, that looks great, oh that looks . . . Damn good!! ☺️🔥🔥🐿️
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.
Tonight's cook for my son and family. Yesterday ribs and today on their request burgers and baby tators. Par boiled and my son seasoned to his liking. Off to the left is a lonely turkey burger for my wife. Sorry no additional pictures. My son, when I brought them in placed them on already prepped plates for the kids. No idea what tomorrow brings.
hoovarmin she makes turkeyloaf. Adds a small portion of beef and expects me to eat it. "Well I mixed in beef, what's wrong with that?" No response from me.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Cook #2 on the Blackstone, perhaps a bit of a gamble (maybe not???) cooking salmon this soon on the cooktop, but it turned out perfectly. Probably could have used a little more heat for the salmon, but I’d rather not have a full sear than overcooked, baked on salmon… and some broccoli- which was perfect! Salmon was dusted with Spiceology Korean BBQ rub and drizzled a little chile crisp oil when served.
I couldn't have had a better, more beautiful sunny day for my birthday, capped off with my favorite person, my wife of 42 years tomorrow, a couple Aussies, a 2" thick smoked and reverse seared Prime Ribeye chased down with a great bottle of wine. The steak rendered down a bit due to amazing marbling that melted in my mouth. Cheers!
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