Spaghetti con sugo di gamberi. I'll cook outside today. I promise.
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Brats on the Pit Barrel Cooker!
When I first got the PBC, I intended to cook a pork shoulder, but it hadn't thawed in time. Determined to cook "something" (anything) that weekend, I found some brats. Smoked them up and they were delicious! I've been smoking brats ever since!
Today, it was some store-bought beer brats, coated with Zero Acre oil, then sprinkled with Kosher Salt and freshly ground black pepper. Left in the fridge for 6 hours, then smoked at 225-230 for 2-2 1/2 hours (apple wood chucks for the smoke flavor), until they hit 162. The sauerkraut was smoked along with the brats in an iron skillet, then hot mustard was added for the finish.
I have to say, other than maybe finishing the brats on a direct grill, I have nothing bad to say about smoked brats!Attached FilesComment
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Michael_in_TX Lots of German background in my family, so kraut, sausage, vinegary foods are often on my menu. Spicy mustard does help with the vinegar taste of sauerkraut, I load up the brats with alot!
Hot and fast works fine for this, just keep an eye on the food temp. First time I did hot and fast, I got the brats a little too done on the outside, but edible. -
The PBC is the only way I do brats or sausages. Tons of flavor in those hanging sausage baskets. No holes necessary, unless I'm doing a sausage and split chicken cook, in which case the bottom sausage in the sausage basket gets a few pokes to help flavor the hanging chicken with its dripping sausage fat. So delicious that way!
I bet your brats tasted great!
Kathryn
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Pizza tonight.
I have to watch my glucose and long story short, 00 pizza flour makes great pizza crust, and I think it's better than the enriched flour that American pizza chains use in their doughs that send my glucose through the roof, but I found a possible solution to the 00 problem.
If you look at the label of King Arthur pizza 00 flour it says "soft white wheat and hard red wheat" on the ingredients. But more reading online reveals that the bran and germ get sifted out in the 00 flour process. Essentially, 00 flour is white, non-enriched flour.
I ordered whole grain stone ground Castelvetrano flour from Sicily (imported via Brooklyn, NY). Amazon link:
It does not puff up around the edges like 00 flour, but my wife and I really enjoyed the pizzas I made tonight from the garden.
There's a margarita pizza with tomatoes and basil from the garden, and a bbq pulled pork and jalapeno pizza from my last pork shoulder smoke. We enjoyed the pizza and I'll be ordering more of that flour.
Otherwise I will continue to use 00 flour because of how cool the crusts look, but I won't be eating too much of that at any given time.
Brian
Last edited by mrteddyprincess; August 18, 2024, 05:16 PM.Comment
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hoovarmin I think Richard's reply is going involve refrigeration. That's the way I took his comment. B -
mrteddyprincess I am sure, but dough can overproof in the fridge too.
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Schichten Braten!!! (Italian style)
So I’ll call this “Meat Lasagna “.
I had a few things in the freezer that needed to be used up. Most notably, a bulk package of ground “pizza burger” pork sausage. So thus the Italian twist to this traditionally German recipe. So layered, racked, and stacked lasagna style:
Extra thinly sliced coppa pork steak
Ground pizza burger spiced sausage
Thick cut bacon (precooked to 90%)
Sliced Provolone cheese
Sliced Baby Bella mushrooms
Sliced sweet onion
Sliced black olives
A sprinkle of my favorite rub on each layer (Not too much!)
Repeat….Repeat….. as many times as you have ingredients for and how high you want to make it. The rack is actually a lid holder for pots and pans from Ikea.
On to the Recteq at 275 to an IT of about 160, then rest for about 15 minutes. This stack took just about 2.5 hours.
In a word, yummy!!Last edited by Jfrosty27; August 19, 2024, 05:28 AM.Comment
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Pork tenderloin, cooked on the Big Joe with a little pecan wood. Thanks to Mosca and the sample sauces from Wally World. I glazed it with Blues Hog Championship red sauce, was really good. Rubbed it with my favorite, Plowboys Yardbird rub.
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Been a while since I’ve done a blackened ribeye. If you’ve never done one before, with the right blackened seasoning, it could turn out to be your favorite way of cooking it, it is for me. Not by a big margin, but man, the flavors it adds to the meat! Served with frozen French fries baked in the oven.
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Dinner tonight was pork chops on the kettle, and reverse seared over post oak chunks and drizzled with a fresh herb & pistachio pesto. Grilled potatoes and carrots in my paella pan topped with garlic chives, and fire roasted Caprese salad with fresh tomatoes & fresh mozz in the Gozney, and topped with basil from our garden.
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Using up some smoked pulled pork in rice bowls.
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We had dinner tonight with a group of Lisa’s friends here in Denver. I obviously didn’t cook this, but four of us teamed up to destroy this 40 ounce tomahawk at the a5 Steakhouse.
How it started:
How it went:
Very tasty!Comment
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Left Rack of Ribs: Used Amazing Ribs Maple bacon recipe to cure them and Rub was 1 part Pepper 1 Part Brown Sugar. Drizzled Maple syrup in the warp. Turned out pretty good.
Right Side: Normal Salt and Pepper ribs, also good.
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So after seeing all the recent cooks I'm going to really impress you. A cold front is chugging through, so rain some thunder. The good news after it passes, we'll have a 7 day stretch of blissful weather. Fallish early on then it'll heat up later in the week. Sorry, I got carried away with the weather. So, tonight I cheated. Margaritaville Coconut Shrimp and a couple of Trader Joes Mac and Cheese Balls. Really good. I'll be getting to some cooks later on in the week.
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Johnsonville all-beef smoked brats cooked in an 1100 watt smoker, what Americans would call a microwave (at 7 pm, the heat index is 107 F outside).
Served in made-that-day brioche hot dog buns from HEB, topped with stone-ground mustard, thinly-sliced radish (gives it a nice crunch), giardiniera, and a dill pickle spear.
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Jfrosty27 They really are! These may now be my go-to "hot dogs" from now on. They have great flavor.
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And speaking of blackening…..catfish po’ boys! With lettuce instead of slaw. Swiss chard prepared in the style of southern collards.
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And the weekend project was smoky salsa. Needs more heat, but it’s great for a “mild” salsa.
yes, that’s the combustion. I used it this way to watch my grill internal temp (22” weber with SnS).Comment
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Breakfast-- cooked on the Slate between rain showers. Potatoes, bacon and sausage-
Added eggs when the meat was cooked. Little drops of rain water dripped from the trees, splashing the hot bacon grease onto my hands and arms as I cooked, but yes, I will do it again.Comment
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