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.
Michael_in_TX Yeah, and thick, too. I like them long, but they’re too thick. When you twirl them on the fork you get two mouthfuls. One, or the other, but not both.
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
At the lake house for a long weekend and made Birria Tacos for the family. Nice having my Dad’s 2 burner griddle to get these all finished up to serve with cilantro lime rice and refried beans. And since the man child was with us, I took some left over rotisserie chicken and let it sit in the consome for a while and made a few additional tacos since he was still hungry. They turned out good as well!
Try a fermented pickle if you like crisp. Also cold pack vs hot makes for a crisper pickle. Finally very young, skinny cukes help as well. Michael_in_TX
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Found this recipe for Ranch Chicken on ChefSteps.com. Dang! Rave reviews from everyone! They also had an amazing video on how to spatchcock a bird. I have been doing it for years but still learned from it.
Alan Brice yessir! Once you go spatchcock, you never go back..... Cuts the cooking time tremendously, too. And so much more crunchy skin! And unless you have muscles of steel, don't try and spatchcock a heritage bird. Ask me how I know! I was sore for two days!!!!
I've felt like I've been in a cooking rut for the last month or so....doing the same old (but tasty!) things. So I was going through my usual YouTube channels looking for inspiration when I saw that Malcom Reed recently did a smoked meatloaf recipe: https://www.youtube.com/watch?v=pW72m5pL33w
Now, I've done smoked meatloaf in the past, but while they turn out okay, they never wow me. So I thought I'd give Malcom's recipe a try.
It comes together stupidly fast.....pound of ground beef, pound of ground pork, bread crumbs, eggs, Italian seasoning, parsley, onion, ketchup, and Worcestershire sauce. Mix away and form into a loaf.
Then into a 350 F pellet grill (Malcom used his Silverbac, so I used my Chimp) it goes for about an hour. Halfway through you glaze every 10-20 minutes with ketchup and sugar glaze. (I was a little wary of the glaze....Malcom's BBQ style, due to his comp background, is often a bit sweeter than what I prefer, but for this cook, I went with it.)
Once the internal temp hit 165 F, out it came.
I let it rest while I microwaved some creamed spinach and then sliced into it.
This turned out quite good, perhaps the best meatloaf I have ever made! And the reason is that.....well, quite simply, it is a loaf. I don't fully know how to explain it but the smooth texture -- broken up just ever-so-slightly by bits of onion -- was divine. It was a true loaf of meat, not two pounds of ground meat smooshed together. Was it that half was ground pork or that Malcom has the meat-to-breadcrumb ratio dialed in perfectly? I'm not sure, but it turned out perfect in the texture realm.
Also, the glaze, while sweet, worked for me. It gives that little extra contrast to the very-savory inside. (Coincidentally, the glaze mixes ketchup with Worcestershire sauce, which is the sauce I always used to eat fish sticks with when I was growing up. Cool bit of a nostalgia flavor there.)
When I make this again, I think I am going to try a different brand of Italian seasoning. There was a flavor here that.....didn't quite fit. It wasn't bad, but it didn't fully fit. I think it was either marjoram or sage, but I am not sure.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Best meatloaf EVA! Kathryn's mix, only use MMD and insert a brick of cream cheese generously adorned with Meatheads famous rub. If we want to talk truly decadent, make it a fattie! Web of bacon then after the smoke broil 5 min or til bacon is crispy. Truly decrepit!
Oh wow, that sounds so good. It killed me to have to throw out two bacon-covered smoked meatloaves in the great fridge/freeze purge brought on by Hurricane Helene. Won't have another one until we can get back into our home.
Oklahoma onion smashed burger on a toasted English muffin with one wrinkle. Instead of using plain onion, I saw someone online used pickled red onions and I happened to have half a red onion in the fridge that needed to be used so I pickled it a few days ago in anticipation of this.
Next time I’ll go heavier on the onion as it’s easy to get lost but I like the pickled flavor it brought (and realizing the picture doesn’t do it justice as the pickled onions blend into the color of the raw beef)
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
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