I purposely did not roast or smoke anything and used a bit more lime than I normally would; I wanted to highlight the freshness of everything. And two clarifying points on the photo....I only used 1/4 that much cilantro and opted for avocado (neutral) oil over the EVOO.
Izzzzzz good. Stay tuned to see what I put it on tonight.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Smoked the TG Turkey today. (less stress and mess tomorrow) Brined overnight, Butter and Sage under the skin and Smoked/Roasted on the Lone Star Adjustable with a few Apple Chunks. Pulled in the mid 50s. Might be the moistest turkey I've ever done. Happy Thanksgiving Pit Friends. Enjoy the day!
Can I just say that Meathead is a genius? The LW has always been sensitive to beef, and these days she barely eats any. Pair that with kids being grown and gone, and I barely cook steak any more. Enter Meathead’s "Afterburner" method. Fill the chimney halfway, hit the gas assist on the Performer Deluxe, put the grate over the chimney, and 15 minutes later you’re cooking.
This is a Choice ribeye I cut off a roast last December. I forgot the "before" pic. Just kosher salt and fresh ground pepper.
The potatoes are worthy of mention. They’re pre-seasoned with garlic and rosemary, and come in a microwaveable bag that holds about 4 servings. They’re ready to eat after six minutes in the wave, and are very tasty.
Getting a jump on stuffing for Thursday. Toasting the bread and letting it sit out overnight so it’s good and dry when all the liquid is added. The toast adds a little extra flavor pop too.
I know that a lot of you might think that I’m just some sort of jet setting Playboy, traveling the world over, dining only at the finest establishments, dating supermodels, hobnobbing with the rich and famous ….and you’d be right. But honestly, deep down inside I’m really just like you, the little people. Sometimes I just like a nice quiet evening at home……with a pot pie.
Now, let us not belie John's skill here. Observe closely that the crust is completely intact and also uniformly and appropriately browned. I have consumed a great many Marie Callender's dishes in my day....but John takes it to another level.
I give you Tacos Estilo Matamoros! (Tacos done in the style of the northern Mexican city of Matamoros.)
I have been intrigued by these tacos for some time. There even is a restaurant in Matamoros famous for them: El Ultimo Taco. To those unfamiliar with Spanish, it looks like it translates to The Ultimate Taco, but that is a false cognate. It really means the last taco, or more specifically, it conveys the notion that you just want....one....more....taco. (And who doesn't?)
I was a little skeptical about this at first as you take chuck roast, slice it thin, and then sear the heck out of it. (Isn't this cut supposed to be low and slow only?) But that is what I did. And I used a USDA select cut at that!
One thing about this style of tacos is that they are very simple. Just salt on the meat.
Let's grill...or at least plancha.
(Doing this over an electric stove with mismatched burner sizes is annoying, but do-able.)
Dice it all up. This can take some time, so feel free to reheat the meat in a skillet.
It comes together fast now. Street-taco-sized tortillas sprayed with avocado oil go into the microwave for a minute. One, of course, has the sliced avocado, crumbled queso fresco, and cilantro at the ready......
Let's plate.
And, of course, drizzled with the salsa verde I made earlier today.
Absolutely OUTSTANDING. I was nervous about the chuck roast, but slicing thin and dicing was just fine. Everything was just so fresh!
The idea is with these Matamoros-style tacos is that you only take two bites to eat one. So good. SO GOOD.
Will make again! (Especially as even though I only used half the chuck roast, I have a lot of leftover diced meat!)
I halved my turkey and then boned out half a breast and cooked it Texas style with an overnight brine, smoked to 140 and then wrapped with butter and cooked to 155. The leg quarter was just dry brined for 2 days and smoked. Did this today as it’s gonna pour tomorrow in NY and didn’t feel like dealing with the rain. I put the breast and butter package In the fridge and may sous vide it tomorrow to reheat
Sourdough loaf. Made two loaves and decided to bake one off tonight and the other is in the fridge and will be baked off tomorrow.
Cranberry lemon meringue pie. The meringue will be added and torched tomorrow.
also made my stuffing, mashed potatoes and mac and cheese tonight, so tomorrow is just cooking half a turkey and heating everything else up so hopefully it’s smooth sailing (famous last words)
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.
Well, Skip really set the bar high with that spatchcocked turkey cooked on his LSG Adjustable. We are aiming for a lunchtime meal today, so I put our turkey breast on my Adjustable pretty early. It finished quickly, but that's okay because I added chicken broth to the pan, tented with foil and have it on hold now in the Pit Boss Copperhead at 150. Crossing my fingers it doesn't dry out being held a couple of hours.
That is one of the prettier turkey breasts I've done, but one side may be a bit dried out. It fell over late in the cook and the side that was down had a Fireboard probe that showed it going over 170. The Meater probe side was up and is now at about 164 after ten or fifteen minutes of holding.
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
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
The greatest of Turkey dressings! Oatmeal Raisin! I know it sounds weird. but it is incredible. 3 lbs of butter in this batch.
EDIT: I added the recipe and technique for this.
Oatmeal Raisin Dressing
I made slight modifications to Malcolm Reed’s (How to BBQ Right) Rotisserie Turkey recipe’s process.
I coated the skin with real butter instead of spraying it with cooking spray. I did not fill the cavity, nor coat the skin with a rub. I did lightly sprinkle the bird with salt and pepper as it went around on the rotisserie.
Eleven and one quarter pound Butterball turkey brined for 24hrs. Smoked with one large smoker box filled with apple chips.
Temp 375 ish with the coals set for two zone cooking. Took about an hour and a half to cook. I let it rest for 20 minutes before we cut into it. It is excellent.
#howtobbqright #Butterball #worldmarket #landolakes #teamchargriller #chargriller #chargrillergrills #wrangler #kingsford #bbcharcoal #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #pigglywigglysouthtallahassee #Rotisserie #turkey #thanksgiving
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
1st basting and Pre Thanksgiving "snacks". Cocktail franks, mac and cheese bites, shrimp cocktail, cheese and crackers and veggie dip with stuff to dip
Since it's just SWMBO and I, I smoked a turkey breast using the rotisserie. It turned out good. SWMBO thought it was great, but I'm not a turkey fan. I ate one slice and concentrated on the sides, ( mashed taters n gravy and green bean casserole).
Comment