I found cooking a tenderloin roast on a BGE is hard to beat. About 1 1/2 hours for a 4 pound roast at about 250-300 degrees. Then sear at the coals for a couple of minutes. Can't beat the smokey taste.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
fzxdoc , no, it wasn't at Costco. We have three locations in Indy of Saraga International Grocery. (saragaindy.com) They carry food from all over, and I was happy to have found camel in the frozen meat section. I have no pics, but I prepared it exactly like I would curry goat. Camel tastes a lot like goat.
Anyone who has watched Matt Pittman / Meat Church for awhile while will recognize this recipe. Chicken thighs marinated overnight in an entire 26 oz can of whole jalapeños, then grilled hot and fast (I used pecan), a little cheese, and then assemble the sandwiches. I used spicy garlic pickles.
Smoke rolling (I love this light).....
After much flipping over direct heat, moved off to the indirect side, covered with sharp cheddar cheese, and let's get some of those peppers roasting....
Spare ribs were on sale for $1.77 lbs., so we bought two racks. But now that rain is forecast, what should we do? We can not eat a full rack of spare ribs, let alone two. Then it occurred to me, Sous Vide.
The plan of attack is 3-2-1 Traeger both racks and freeze one to reheat via sous vide.
Yes 3-2-1 method for fall off the bone, but if that is the way mama likes them . . .
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
Andrrr I'm uncultured too - the only way I know about it is from owning Kenji's cookbook. treesmacker funny you said that, because in the book Kenji writes about how the Japanese don't get fast food and eat it on the road, they take it home and eat it there or in the restaurant. smokenoob please translate your hieroglyphics 🤣
Finally! Made bacon using Mr. Meathead's recipe on this site and cooked some up. Very tasty! Highly recommended, very easy. I used my Green Mountain Grill to smoke. Did a full belly of 10 lbs, which I know will get eaten regularly if I freeze it . . . so it doesn't get eaten, like, tooooo fast.
Questions to you all:
Anyone got a good dry rub for bacon (to be hot smoked after)?
Can I smoke my bacon (hot smoke) at a lower temp, say, start at 170 degrees F and get a longer smoke on it? (I really like smokey bacon).
Well, any way here is what I cooked tonight (and apologies for the pic style; just learning how to use the food lens on the phone):
Last edited by Foehn Watts; January 29, 2025, 09:18 PM.
Reason: changed "eating" to "eaten"
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
So, last night, I knew I had to feed 3 grand babies, Yvonne, myself and one daughter. We were babysitting one daughter's two kiddos, while she and her hubby went to dinner and a movie, and the other daughter's hubby is out of town, so we asked if she wanted to come by after work for the kids to play (read: destroy our house! ).
So yesterday morning, I popped a pack of pork tenderloins out of the freezer and onto the counter. By early afternoon, I was able to pry them apart, and apply some seasoning. I went with some Meat Church Holy Gospel on one (bottom), and a Carribean Jerk seasoning rub I had on the other (smaller one on top of photo).
As I had to step out at 6:30, this was a QUICK cook commencing at 5pm, with me doing all the work, while SWMBO watched kids. I started some rice in an instant pot, threw some canned green beans in a pot on the stove, and put some corn in the microwave. The Genesis got the nod for cooking expediency. I ALMOST decided to go with a skillet on the stove, but it was nice outside, and I've not grilled in a bit.
And... we have some of those infamous "grill marks" on display!
I had no time to take other pictures, as I was using 3 minute timers on my watch to bounce out, turn the meat, then bounce back into the house to see the kids and check the stuff in the kitchen.
I will say that before the meat was done, both of them had grill marks on ALL sides, the were much darker in color, but had a perfect juiciness when cut. I had to cut the small ends off on the grill as those ends reached 140 before the rest, but that was ok, as that let the kids start eating first, in all their booster seats. Once I brought the balance in, the wife, daughter and I sat down to eat.
I need to do pork TENDERLOINS far more often. They really are much better than a regular old pork loin, and make for a quick cook.
Last edited by jfmorris; January 29, 2025, 10:08 AM.
Clawbear57 they were party frozen at the start of the cook, or at least near frozen in the center. Made it take a little longer than I expected to get to 140.
PGH_RAM “showing restraint” You know I had to look that up right..? LOL
But after looking that up, I realized that I haven’t purchased a single guitar this year. O_o
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.
I did the chicken pot pie today. Since I didn't follow the recipe as written I'm not including it in the team cook. As far as ingredients, I substituted peas for celery. Volume was followed for all ingredients. The main diversion was, I used a muffin pan (6) to make mini pies. I did a taste test and it's delicious!
One last picture. Along tots and my spicy mayo for dipping.
Last edited by RichieB; January 29, 2025, 06:02 PM.
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