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Pulled waygu Chuckie and axis meatloaf
Pulled waygu Chuckie and axis meatloaf
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Not the best looking meal I've ever made, but damn if it wasn't one of the tastiest. Pesce spada alla Messinese-- swordfish in the style of Messina. I reverse seared the swordfish to 135F and then gave it about 1 minute per side over the coals (Jealous Devil lump) to get some char. I served it with a sauce of onion, fresh tomatoes, white wine, capers, and olives.
It's a simple recipe that's packed with flavor. The sweetness and acidity of the tomatoes and wine balanced the richness of the fish. The briny flavor of the capers and olives played nicely against the sweetness. It just all flipping worked. I'll definitely make this again.
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Burgers before the nightshift..
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Anyone like a little BARK on their pulled pork???
W00T!Comment
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Yes bbqLuv this was Costco boneless butts. I hate the shape, trying to get them to stay together, so I decided to go all out, cut 'em up for more bark and (slightly) faster cooking. Came out really nice.
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My wife is working tonight, so I let the boys pick the menu for Boys Night.
Tossed a chuckie in the crock pot this morning for some random meal. Boys ended up choosing bbq beef sandwiches and Mac n cheese. So I tossed some shredded chuck with barbecue sauce. Added some Grillos dill pickles to my sandwich. Mac n cheese is Velvita shells and cheese.
And since today starts the second week of Oktoberfest, so I picked up a growler of Märzen from the brewpub down the street.
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Packing the griddle with some goodness!!!
brussels on the left, Opa Green Chile Smoked Sausages, and griddled onions with my garden fresh shishito peppers! This was a great meal!!
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Hi Guys, need a little help. Threw on a 8 lb brisket this morning at 5am. I usually get a first cut, nice and flat slab but didn't check the meat after leaving the butcher and got a second cut (I think). Trimmed the fat but have a point which I'm kicking myself now about slicing it off. Getting ready to crutch it. Should I slice it now or ride it out?Attached FilesComment
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Fall has started and though it is still a little warm I just had to make a pot of chili.
Note to Texas observers, please look away......the chili has BEANS!!!! Black, Pinto and Red.....oh yeah!!!Attached FilesComment
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Spaghetti Pie on the Kettle Grill!
Fired up the grill and stabilized around 400°F while I mixed some ricotta, freshly grated Parmigiano-Reggiano, eggs, marinara, fresh oregano, salt and pepper together. Added in less than al dente cooked spaghetti and mixed to coat well. Sprayed a spring-form pan with a little olive oil and added in the pasta topping with shredded mozzarella and more parm. Cooked indirect on the grill for about 25 minutes and rested 10 minutes. DELICIOUS! 🍝
Recipe https://youtu.be/bQBJO7OIsDIAttached FilesComment
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Just violated the Geneva conventions by engaging in chemical warfare in my kitchen. Also got a new record on my MAK. Ran it from 5:30pm on Friday until 1:15pm Sunday (today) on approximately 23lbs of pellets. Now that's efficency!
Smoked an assortment of peppers from the store and what was needing picked on my Jalapeno plant for about 4-5 hours in the main chamber at sub 200F then moved to the super smoker box at an average of 110F. Saturday morning I thre the salt in the main chamber, stiring every hour or so. Then seeded the peppers and into the coffee grinder.
Last edited by ItsAllGoneToTheDogs; September 29, 2024, 11:49 AM.Comment
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That looks fantastic. What's the lowest you've reliably gone on the MAK? I never go below 190 F on my Chimp. -
Michael_in_TX depends on the time of year, the stainless MAK runs hotter than my previous MAK did. The old one I could get 165ish except on the hottest days. The SS one usually around 180-185 though sometimes hotter. I can get lower temps using fruit woods, but I bought the super smoker box for large batches or jerky and to extend cold smoked cheese season, it generally runs 100f or lower than the main chamber. Overnight it was 80ish F during the day it was 120-160Last edited by ItsAllGoneToTheDogs; September 29, 2024, 01:47 PM.
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You may have noticed 2 smokers rolling smoke in the gif above. Because the best thing to eat after destroying your sense of smell and taste grinding peppers, is hot wings!
Sprinkled with Hard Core Carnivore fried turkey rub (which IMO has too much heat for a t-day bird). Cooked at 350ish (didnt run a probe) over Papas charcoal and cherry chunks. Sprayed with duckfat halfway through and we get crispy skin with a nice mild smoke flavor.
Served with a little Harris Teeter wing sauce
Last edited by ItsAllGoneToTheDogs; September 30, 2024, 03:39 PM.Comment
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hoovarmin I'm having a lot of fun with it, a few more planned cooks and then my MAK is long overdue for some protein cooks
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Roasted salmon over live fire on the Buckaroo. Served with oven roasted summer vegetables.
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