On Thursday I fired up the Roccbox for the first time in a year, and the LW liked it so much she vetoed my planned rib cook and demanded more pizza. I made Ken Forkish’s 48-72 Hour New York Dough again, but this time we cooked them at 48 hours, which is supposedly the sweet spot.
Balled up after the two hour bulk ferment.
After two days in the fridge.
Mine prior to baking. I should have known that the ground sausage would cause problems.
After baking. I tried to spread the sausage around after I took the pic.
hoovarmin I bought my Blackstone in February 2018 for $128 brand new from Amazon. I got mine right before they changed designs with the grease collection. I’ve read that when they changed designs they also changed the way they made them so they don’t seem to stay as well seasoned anymore. I don’t do anything crazy with mine, It’s always kept outside even in Ohio winters. I do make sure I oil it after every time I clean it and I have a stainless steel cover I put over it when done.
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
As posted over on the Labor Day grilling thread, I did some pork chops on the Recteq. These were extra thick cut, bone in, Berkshire pork chops from Wild Fork Foods. They’re pricey for chops at $12/pound, but worth every penny.
I soaked them overnight in a teriyaki marinade as requested by the wifey. I hit them lightly with a very basic bbq rub just as I put them on the grill. The RT was running at 275 and they were pulled at 145 IT and rested for about 15 minutes. Perfect. So tender and juicy. And best of all, the wifey was happy. 👍😊
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I grilled some swordfish tonight. We had it with sauteed green beans and a chopped salad from a bag. This was the first time using one of the Lodge Sear Blends. This one was very tasty with orange, lime and cilantro.
Did some pork ribs that have been taking up space in the freezer for quite a while.
Cooked on my Weber 26 with some of that new B&B Oak/Hickory briquettes that were on sale at Walmart. Ran about 250 or so for 4 hours, wrapped in foil for about an hour, and then set the sauce for 15 minutes or so. These might be the best ribs I have made.
It may not look like much, but it is part of a “casserole” I made. That piece was 1/4 of the shebang cosisting of 3 1/2 lbs of ground round, 2 lbs ground venison, 14 eggs and a pound of white cheddar as a topping. I used a mixture Hank’s beef rub, Heavenlybeef rub, salt, pepper.
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
Not sure how I missed your post. Wow!
I have a GrillWorks but without the brasero. You know, the kiddie version. It really limits the cooking time as the wood fire dies down. And, it doesn't have a firebrick bottom to hold embers. And, yours is built in! Awesome.
I started to ask my wife, What would you like to.. and she I quickly said I want Chrzacos, the answer is always Chrzacos. lol
Long ferment, about 72 hours, ground beef seasoned with my taco blend, a bit of romaine heart, purple onion, mozzarella (Some of it homemade by me today), avocado, cilantro, shredded marble Jack, a home made lime cilantro crema.
these will make our kitchen offerings on Tuesdays,
side note on the mozz, I made both mozzarella and ricotta today. For the first time. Wow, that could be addictive.
Last edited by Richard Chrz; September 2, 2024, 06:30 PM.
A bit of a busy day today..
picked a bunch of peppers from the garden yesterday.
Turned those into a couple pints of pepper relish, and some roasted Italian long hots.
next up was a pulled ham. Not bad, but not great. Didn't really taste much like ham 🤷♂️
Finally, we have a smoked Butterball boneless turkey breast roast. This turned out really good. Just a good coating in salt and pepper, and a couple of hours in hickory smoke. 😋
hoovarmin
Thanks
I used the recipe that Mosca shared the other day, just with mixed peppers and not just long hots. I was pleased with the results. The bite of the peppers was tempered just a bit by the sugar in the recipe.
At DisneyWorld, in Magic Kingdom, there is or was a restaurant sponsored by Stouffer's. My wife and I ate there. I clearly did not put two and two together....you're basically paying Disney prices for...Stouffer food (albeit, freshly made, not microwaved!).
Wow, I didn't know it came with a fork and a plate! Not sure whose "home" the homemade mashed taters come from - your recipe? Amazing cook John, just amazing (says the guy who eat that in a heartbeat!).
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