My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Thai/Asian fusion dinner last night: Thai BBQ Chicken (Kai Yang) , served with a delicious Thai Peanut Sauce from this recipe (the sauce is the only good part of it, IMO) using Maesri brand Thai red curry paste, and a Ramen Noodle salad because I had a ton of ramen noods in the pantry. A little naan joined the party.
I would like to have a Thai peanut sauce body wash in the shower at all times. Gotta see if Old Spice has that one yet. But adding the Naan - a brilliant move.
Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
As usual, when I was done with the cook, I was so anxious to eat, that I forgot all about pics. This was first brisket on the LSG and only my fourth cook on it. I honestly believe it is the best brisket I've ever cooked. The LSG Offset is a beast of a machine. I love, love, love it.
Flattened out some chicken breast to cook quickly and evenly. Seasoned then threw on the elevated cooking grate. Cooked up some Mexican chorizo in the skillet then added some heavy whipping cream. Simmered for a just a couple of minutes then brought the chicken back to the party! DELICIOUS!!!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
At first glance, I thought that was a spike from a slaughterhouse that was accidentally left in, haha. I once had a piece of pork sausage that had a broken syringe tip in it, huge bore needle.
I put them on at 200 for about 2 hours to get some smoke flavor then turned it up 350 for the next 2 hoilurs until the internal was at 160 at the breast. I let them rest for atleast 1 hour before pulling. The pans have my seasoning of choice and 1/2 of a beer in them. Plus the chicken drippings after they are done. I pull them in the pans and mix with their own drippings. Really quite good.
Got it! Thanks much! Must say I'm surprised that it would take that long to get the IT to 160F, but the proof is in the pudding! Glad it came out well.
Here's just a little something I grilled today: Cornell Chicken
I'm eating keto for a while after a long hiatus, so plating pic would not have been interesting, just my veggies and chicken.
My intention was to make Delmarva chicken, for which there are a lot of recipes, all of which have their origin with the Cornell chicken recipe. There is a longer history lesson behind that that is quite interesting. The reason I ended up making Cornell chicken is because I accidentally cracked eggs and the Delmarva recipe I was going to use didn't use them.
I prepped this Thursday to grill Friday, but everyone in my household decided they had other social plans, including the cat, so it was just me and I wasn't grilling for one. Prep was time consuming and not worth the time, as I had chicken quarters and had to butcher them, including cutting out a lot of backbone. I got 10 pounds cheap, but again, not worth it.
I grilled today after a 48 hour marinade. I used a direct cooking method over lump, rather than indirect > direct. I don't have a ton of extra real estate on my Kamander.
Overall I give this a 'B', mainly because my Kamander was running very hot, so I ended up with more burning than I wanted. I only cooked half the chicken and froze the other half, so I'll do the next batch indirect and direct to finish. It was otherwise delicious. I'll make Delmarva chicken sometime this summer and let you all know how that goes. There are a couple interesting techniques beyond just charcoal cooking to explore.
I tried Cornell Chicken years ago, before I had turned the corner to understanding how to cook chicken on the grill. Back then, all the chicken I made turned out "Meh." I just might give the recipe another go now. Thanks for the inspiration.
hoovarmin , you might want to try using @Meathead's method described in his first book, which is the same recipe, but using indirect heat to roast and direct to finish crispy. It's a solid recipe and no wonder it inspired a lot of 'chicken shacks' here on the Delmarva peninsula.
HotSun there was a restaurant in Columbus, GA, called Indy's that served a chicken they called "Vinegar Chicken." I have a suspicion it was Cornell Chicken. Anywho, It was phenomenal. I will cook mine in the Big Joe III, which has a healthy enough gap between fire and grate to prevent the chicken from burning. I can cook direct with the lid closed running between 325 and 375 without risking a burned chicken.
I know about your potatoes, but I don't know about your carrots. Do you cook them together now? Beautiful cook. I love the thyme sprigs on top and I'll bet they added some wonderful flavor.
Today's dinner: Creekstone Prime tri-tip via sous vide que, last of a trio I ordered from them late last year. Dry brined overnight, and into the vac seal doused with a garlic powder - onion powder - black pepper rub, a bay leaf, and a glug of EVOO. In the meat jacuzzi at 128/53 for about 7 hours, then patted dry and hit with Uncle Chris's Extra Fancy before searing over raging KBB. IT did not exceed 132/55 by the end of the sear. My lovely bride prepared one of her signature sides, sauteed shrooms and onions "steakhouse style" with some sweet and some heat, and I baked a honkin' tater in the Pit Boss Copperhead running at about 350/175 simply to avoid using the kitchen oven on a hot day, plus some steamed zucchini.
At this point, I could say how great this was and nobody would be the wiser. However, this particular tri tip was just inferior, with big veins of gristle running through it. The first two of the trio were fantastic, and about half the bites of this one were excellent, the rest so tough and chewy that we had to spit them out. Clearly a case of an inferior piece of starting material, sadly. And I understand how to slice a tri-tip against the grain; the grain direction was very obvious so there was no issue there. The flavor was off-the-hook great, but really disappointing on the texture. Ah well, c'est la vie. I still have one more Prime tri-tip, this one from Wild Fork, in the chestie so redemption is available in due course.
Not sure what I'll do with the ~half of the cut that's left, and it does seem that the pointy end was where most of the gristle lived. Hoping that the hunk that's left will be less of a problem when leftover time comes. Might just make some simple sammies out of it and call it a day. Win some, lose some...
Haha, meat Jacuzzi. With respect to how it turned out, sometimes we just have to work with the canvas we're given. Here are a couple thoughts for leftovers: 1. Chop it up and make chili. 2. If you have a pressure cooker, throw it in with some stock/broth and cook on high pressure for 20 minutes, natural release. I turned a few tough roasts into beautiful pulled beef with this technique.
Credit to my lovely bride for "meat jacuzzi" And we actually talked about using it in chili, but she doesn't want to risk it remaining tough, despite my argument that simmering for hours should take care of any toughness... We shall see!
Every now and then that happens with a Tri tip. It stinks when it does, and thank goodness it isn't often. I had the same experience with a Wagyu Gold from SRF. Go figure. I'll bet that the flavor was great anyway.
Two pork butts and a second attempt at the KG BBQ Za'atar seasoned ribs with Pomegranate Glaze. The ribs are close but not quite there: I think I used a little too much cinnamon in the BBQ sauce and the smoke is a bit heavier than the ones at KG BBQ. Flavors are close though. Smoked on the Oklahoma Joe Longhorn with red oak.
I pulled the ribs and wrapped the butts after taking this picture.
My camera doesn't always do reds very well, there is a smoke ring but it doesn't show in this photo. The ribs have a near perfect bite off the bone. I think next time I'll do one extra coat of sauce as well - I sauced when I wrapped and did another coat when unwrapped. I cooked these using Jeremy Yoder's 4.5/0.5/0.5 method.
The chine bone had a good bit of meat on it so I threw it on for a little afternoon snack using SPGO and paprika for seasoning.
Spinaker Let me finish R&D and I'll post my recipe version. KG BBQ sells the sauce but I'm not sure if they sell it online or ship - I messaged them about it yesterday.
And we actually talked about using it in chili, but she doesn't want to risk it remaining tough, despite my argument that simmering for hours should take care of any toughness... We shall see!
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