Wanted to try out the 0°F to 400°F pellet grill method on chicken wings I’ve heard so much about. Applied a light spray of avocado oil, seasoned with spicy pickle wing rub and left uncovered in the fridge overnight. Placed on the unlit, cold smoker, turned on then set it to 400°F. Flipped wings at the 30 minute mark and ended up pulling off after 50 minutes total time. Incredibly easy method and DELICIOUS!
I'm normally a minimalist when it comes to hot dogs; usually just mustard is all I do, but adding diced pickled jalapeños and onions takes it to another level. That crunch adds something.
(Quick aside: I have tried countless brands of pickled jalapeños; they nearly all are mushy. The best is the Trappey's brand. They are hot and crisp.
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Sorry I don't have more pics, I did chicken drumsticks, cucumber salad with red onions and dill, and bacon baked beans with golden raisins using my dutch oven.. In the pic, you can see the bacon and onions cooking using the lid. One of My best purchases.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I did a little 2 bone prime rib on the Weber Kettle using the SnS and Cajun Bandit Rotisserie. Dried brined with Meat Church Holy Cow and Frugoni Chimi Churri dry rub/mix with EVOO as a binder.
hoovarmin Dave, yes. This was the first time doing a beef rib roast on the roti. It was great. I have done boneless leg of lamb, pork butts, pork crown roast, small turkey, chickens, picanha, etc in the past. Fun to use the Weber, SnS and the roti.
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
The basil plants are going gang busters after feeding them some Miracle Grow a few weeks ago. so…a few bunches today to go with tomato and burrata. I love this burrata compared to Mozzarella, which is good, but man burrata is extra good!
Casserole: Colliflower rice, ground turkey, can of diced tomatoes, beef broth, taco seasoning, a pinch of cayenne pepper and finished with cheese blend
First in the instant pot, then finished in the Traeger.
This time I smoked it on the SnSK before searing it to a perfect juicy medium rare. It is really good! Maybe not as tender as the one that I made the other night but I don't care - its good. The upper right part was full of connective tissue but the rest was meat and fat.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Dumb picture, because I had a bite of cheesy bread and a bite of sausage, then scrambled to take a picture. Grilled Italian sausage with mines-touille. A cross between minestrone and ratatouille. A.k.a. Use your csa haul before it goes bad. Zucchini, tomatoes, spring onion, chard, bell peppers, Romano cheese rind, chicken stock. Everybody in the insta-pot for 8 minutes!
As a group, we eat really well. I chuckled reading how you were emptying the fridge of ingredients most normies will never have in their fridge in their entire life. My MIL and SIL were over a few months ago and actually marveled that I had fresh ginger root in the fridge 😂
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I am going to tackle this recipe for my weekend project.
https://amazingribs.com/tested-recipes/pork-recipes/smoked-pork-belly-burnt-ends-banh-mi/
Meathead et al, would/could you sous vide, THEN smoke?
bbqLuv I did SV first. Then the day got away from me, then I smoked. the glaze went from 0-60 in a hot minute. the end result was a little extra crunchy…..
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
There is some process of evolution occurring in this thread. It just keeps getting better and better as the months go by. It's thrilling to get to see everyone improve their skills in real time. We have all come a long way since this began in 2014. Can't believe I just celebrated 10 years with you all. What a wonderful ride it has been!
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
If you were to tell me that a bacon-double-cheeseburger pizza is an abomination and that I should be shunned by the pizza making community, I would agree. But this was damn good.
Last edited by hoovarmin; August 6, 2024, 04:20 PM.
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