Finally got cooking outside and it was beautiful weather today. Kiolbasa, and petite sirloin cubed and skewered. Long story about the beef, but in short it was dry brined for three days and frozen. I thawed it today and skewered. Garlic bread to grill.
Cooked the beef to medium, as it was hard to get it to medium as thin as it was:
Plating:
Cauliflower/broccoli casserole topped with farofa (just for fun), fresh cukes. Delicious dinner all around.
Continuing our long weekend of indulgence to drown our weather-busted eclipse viewing plan sorrows, smoked up a Berkshire pork belly from Wild Fork today. Just under 4lb/1.8kg, and it cooked much slower than did the last one I did, which was nearly identical in weight and shape, go figure. Dry brined overnight and hit it with Everything Seasoning from FlavorGod before going on. SnS kettle running at 225-250F/105-120C with B&B coals and some hickory for smoke. Foil boated when the IT got to about 170F/75C. Pulled it off when it got to 197F/92C, probing very tender.
Meanwhile, put together a pot of Rancho Gordo Domingo Rojo beans both as a side for tonight and to use tomorrow in a pot of chilibeans using the leftover belly.
Plated with some zucchini to go along with the belly & beans. '
Paired with the rest of the Josh Reserve zin from the other night. SheilaAnn, this wine goes really well with this meal, whereas it didn't quite hold up to the rich lean beef of those filets.
The RG beans were super creamy and delicious... they can't be beat. Persistent food coma maintained!
holehogg Yes indeed, I mix it up salt-free and it's always on the shelf, have used it on pork many times. I find it just a trifle sweeter than ideal compared to a couple of others I've tried, but of course I can adjust that myself...
After a 2 hour meeting with my parole officer today, I wasn’t in the mood for a long drawn out cook. One of my favorite things to make is also pretty easy…a sheet pan sausage and vegetable dinner. This one did not disappoint! Just use your favorite sausage and vegetables, cut em up and put it in a baking dish. I made mine with some Cajun pork sausage, red and green bell peppers, yellow and green onions, Campari tomatoes, green beans and diced red potatoes. Tossed it with some EVOO and a generous helping of Tony’s. Cooked it at 375* for about 45 minutes. Served with some excellent King’s Hawaiian dinner rolls……
Out of the oven and perfectly cooked….
Last edited by Panhead John; April 7, 2024, 11:50 PM.
SNS Deluxe
Cheaptex (Vortex knock-off)
Weber charcoal rotisserie (turkey making machine)
Weber charcoal baskets (only use with the turkey making machine)
Steelmade Flattop (griddle attachment for gasser)
Thermoworks Smoke
PartyQ
Chopped and smoked brisket tacos, using the recipe from jfmorris. Had to dial back the heat to make it kids-friendly, but this was a huge hit! Definitely going to be in the regular rotation going forward.
Every time we make pork and chive dumplings, if there is any leftover filling my daughter asks for a mini dumpling burger. So just cut out the middle and Made the dumpling filling, skipped the wrappers and went straight to sliders.
Each one was about 60 grams. The filling is sort of loose so went for the griddle as I didn’t think it would hold up on a grill.
Also made a quick sauce with kewpie mayo and chili crisp. Served with an Asian cucumber salad and some xi’an spiced potatoes
I grilled my first tri-tip steak tonight. I get the hype now. It was as tender as a filet steak and had a great extra-beefy flavor. I will definitely look for this cut again. I got this one as part of a steer share from a local rancher, so I only had one. Seasoned with SPG, lightly kissed with maple smoke.
I used my SNS insert in my Weber kettle to reverse sear the steak. I roasted it indirectly until it reached an internal temperature of 125°F, then I tossed it over the blazing hot coals, flipping it every 30 seconds until it had a nice seared exterior. It came out to my ideal doneness: a touch on the rare side of medium-rare. The meal was rounded out with homemade beer bread and a simple salad. Easy, delicious, and satisfying.
Oldest boy and his girlfriend came over for dinner tonight. Fried yardbird, garlic parmesean mashed taters, green beans, boiled corn on the cob (not pictured), and peach cobbler (also not pictured).
Roti boneless lamb leg. Cooked to 135 and let it carry over to 145. I am not a rare lamb lover but there was something for everyone in the roast. I stuck it full of garlic cloves and rubbed with herbs de provence. A hot kamado made for a nice crust outside. Served it with roast baby potatoes and carrots. 🔥🔥🐿️
jfmorris the roti mounts are integrated. I think there is a bearing or something. One end of the spit has a spring so you push that in and then fit the other end into the hex shaped receptacle. The whole system is sealed. It was a selling point for this product. The only other manufacturer that has a design like this is blaze with an aluminum kamado which is 20”. 🔥🔥🐿️
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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On Sunday we had people over so I made a "roast dinner" on the smoker. Smoked Pork Tenderloin and Saddle of Lamb.
225 degrees and supersmoke for about half an hour and then bumped the smoker up to 350 so roast smoke the sweet potatoes and the lamb. The pork was done quite quickly so had to go wrapped in foil and kept warm until dinner.
One of the people we had over has quite a few food allergies and some mild form of auto immune decease so I was actually sent a list of things she couldn't have. It was a strange and quite extensive list so the rub on the lamb is only salt, pepper and thyme. On the pork I added a little ground coriander instead of the thyme.
I couldn't spray with the usual 1/3 vinegar and 2/3 applejuice so only sprayed with applejuice.
She survived the dinner and both her and her husband were (quite suspiciously) asking what spices etc I had used to make it so tasty. I told them the simple rubs I used and they were even more suspicious. I had to explain that it is so delicious because it is smoked on cherry wood and that adds flavour. They could use the same rub and put the meat in the oven and it would taste completely different. Great feedback though, they couldn't stop talking about how delicious the food was.
This looks great, and that's an interesting story. Some folks just don't get how smoke itself IS a spice, and can make a huge difference in making something otherwise unflavorful have a lot of flavor.
I know someone here that was totally intrigued when I brought a smoked Boston butt (done Korean BBQ style) to a party and pulled the pork on a cutting board at the party. So now *HE* makes pulled pork all the time. In his oven! Doesn't taste like BBQ at all... and he just doesn't get it.
SVQ Prime NY Strip with cognac-cream-peppercorn sauce. SV for 1:30 hours to 129F, flash-chilled then refrigerated overnight. Smoked the following day to 120F on the SNS with hickory chunks.
This is from Saturday. I fired up the LSG and smoked some salt-cured pork belly, and then since I had it going, also smoked some peppers. The ability to maintain the LSG between 190-200F stable, consistent temp end-to-end, for hours is amazing - gives a nice slow, steady temp to hit the 150-155 target internal temp on the pork without burning, and to put some nice smoke on peppers without over cooking them.
Cooled the pork in the fridge then vacuum sealed it to freeze. The peppers are on the dehydrator.
EDIT: On the peppers, I'm doing all these to have for grinding into spice powders - I already had some dried anchos I wanted to add some smoke to, and I smoked fresh bell and jalapenos because I just bought them Saturday morning for this purpose. Personally I don't notice a big difference in the result whether smoked before or after dehydrating.
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