I was inspired by a post on pulled beef. So I thought I would give it a try.
3 ingredients 2lbs Chuck Roast, dry pack of Lipton Onion Soup, 4 cups beef broth, and
Of course, I add carrots and baby red potatoes. That up it to 5 ingredients. LOL
Plated with blue barriers and sauteed zucchini and green bell peppers
Today, everything went right. I remembered the tin foil to line the smokers for easy cleanup. No problems getting to and holding temp. The ribs finished before the rain. I EVEN PULLED OFF THE MEMBRANE. I let everyone sauce as desired (raspberry chipotle and Sweet Baby Ray’s) versus watching half of the sauce be left in the smoker. I used Richard Chrz ‘s glorious pork rub and JoeSousa ‘s Secret Santa Porter Road ribs. I clicked my tongs three times! I used Michael_in_TX ‘s simple marinade for the Korean ribs (lime, oil, soy sauce).
hoovarminElton's BBQ Standard egg wash station, flour, egg wash then a mixture of whole wheat panko (what the store had) and a higher quality corn meal I got from the farmer's market, (any cornmeal will do) and breadcrumbs from my sourdough bread. The Vortex with Kirkland Briquette really puts a crunchy crust on. The ratio is More panko, a little less breadcrumbs and a little more less cornmeal. (Those are exact measurements) lol
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.
Poor Man's Burnt on the PBJ. 2.8# chuck roast. About 6 hours total. I used a new sauce via my S.S. Thank you!. Sweet and Smokey. On a sub roll layered with candied jalaepeno .
Dang, that looks uber delicious. I was looking for a chuck roast yesterday at Costco but no beef joy. Next chuck I buy is gonna be pulled chuck sandwiches with a side of burnt ends.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I teach high school chemistry and physics in Indy. Each year I try to work in a BBQ cook for my students. I have three chemistry classes with about 25 in each class. They filled out a survey answering about the type of preferred rub and whether they wanted a biscuit.
Very positive responses from the students. Bottom line is I hickory smoked 88 chicken thighs today on the Lang. Good cook.
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
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
Griddle breakfast….I don’t think you can get much better than a diner style breakfast like this!
Hash browns, scrambled eggs with white cheddar and green chile, and some bacon. It was the first time cooking all three on the griddle, the bacon did well as did the scrambled eggs, even quicker than I expected. But I need to work on the hash browns, the lower temp areas of the griddle will probably cook these better so they aren’t cooked to a crisp, or I need to move to lower temp areas as they start to finish.
Either way, excellent breakfast with my wife and daughter who was visiting for the weekend.
Breakfast is one of my favorites on the flattop. Hashbrowns do need a bit lower. I have found the potato crowns are awesome cooked in bacon grease and taste like little hash brown morsels.
Here is one of two things that I cooked Saturday. Firstly, miso soup, which is dead simple to make, seriously. The hardest part is finding all the ingredients. Miso is a two-step process:
Make dashi (soup base)
Make miso
Dashi is a soup base made from kelp and tabiko (smoked dried tuna flakes). Here is the tobiko:
Anyhow, start with simmering the kelp for 15 minutes:
While that simmered, I 'miso en place' (dad joke). Kelp for the miso:
Red and green miso, and cubed firm tofu:
After that, add the tobiko, simmer for 1 minute, then strain and discard the tobiko and kelp. Whisk the miso into the dashi:
Distribute tofu and kelp evenly. Here you go:
I totally forgot the green onions, which I had in the fridge. Anyhow, I have a bad cold and haven't been at 100% and I keep making small mental errors like that. Regardless, having miso to help nurse the cold was nice. Even without the green onions, it is very good. To summarize, here is the ingredient list:
Tobiko - 40g
Water - 2l + 200 ml
Kelp - 30g (dashi), 15g for the miso
Red and green miso - 3 Tbsp each
Tofu - 1 pound, cubed (overkill, but my preference)
Yield: about 2.5 liters
Dead simple. Which leads me to the next thing I cooked yesterday, which was a fail (again mental error): Should I post it here or somewhere else? I'll let ya'll decide.
Last edited by HotSun; May 5, 2024, 09:37 AM.
Reason: Added weights and yield
Pastrami! Found a 14 lb packer in Costco. Did some serious trimming and cut off about 3 lbs of fat. Cut into three large chunks (flat, and two large points) Then cured for almost 2 weeks, overnight desalination and overnight rest with a rub. Then smoked on the PBC for about 5-6 hrs til internal temp was 165 and then wrapped and moved to oven at 300 degrees until 203/probe tender.
Besides some chefs nibbles, most rested overnight in fridge and then were vacuum sealed for a later. Some I kept in chunks and some I sliced for easy eating. All will be steamed before serving
this picture is the point after the overnight rest. Cold helps it slice cleanly. I did steam a few slices to “taste” while cutting the rest
WayneT - its definitely the nice cured red pastrami color. Not sure why the pic looks like that - probably just a weird iphone setting as I don't edit them at all
I've done beef stock and I've done pork stock. Now, thanks to the Great Freezer Purge of 2024, I finally have enough chicken parts to make stock, so I need some advice. Here is what I have:
Two roasted chicken carcasses
Lots of raw (frozen) wing tips
Some bone-in chicken thighs, freezer burned
I'll roast veggies and
Craving onion burgers, but it’s raining. Cooked on the kitchen cooktop with my Made In griddle. Love that thing. Thankful for Panhead John loaning his finest china to a Pit friend.
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