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Grilled chicken Marsala.
My wife made everything but the chicken -- the baby portabella mushrooms, Marsala wine, heavy cream. I grilled the chicken. Normally this isn't a grilled chicken type of dish, and I'm always skeptically optimistic with adding grilled meat where it's not called for because sometimes it simply does not work (talking to you, grilled chicken enchiladas). But here it worked very well!
Boneless skinless chicken thighs, grilled with well-lit, not smoking charcoal, no wood chunks. I trimmed extra fat off the chicken thighs, and those trimmings I added right onto the coals after I put the chicken on indirectly. YUM. If you've never heard of this, or never tried it, it's awesome. It stinks, but that stinky burning fat smoke flavors chicken wonderfully. Trust me. Think of how a gas grill or a PBC's drippings burn and flavor the food. Yep.
It works in Chicken Marsala very well. Warning: it kinda stinks. Especially if you add Parmesan cheese. Smells like someone burnt their stinky shoes, with the Parmesan, the grilled smell, and the mushrooms & Marsala wine. But it tastes awesome. Ya gotta trust me.Comment
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Pulled me a Porky Butt, approx. 7lbs. I rate it 7.5/10 because it is okay to good.
Seasoned with Heaven Made It's Incredible, it is a little mild for this cook.
I thought I was generous with the seasonings, but it was under seasoned
Then stupid me I tossed the foil rap before saving the juices.
5:30 AM
14:40 Ready to foil wrap with 4 pats of butter
Internat temp ~165-170'F
Placed in Oven set to ~250'F.
18:25 internal Temp 208'F
21:40 Pilled after resting
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Howdy and GOOD MORNING my BBQ Brethren!
I am pumped today because I actually got to SMOKE something, for the first time in 2025 if I am not mistaken. We signed up to bring a meal to some friends who lost a daughter recently, so I pulled out all the stops, picked up a couple of fresh Boston butts at Sam's Club on Wednesday, and smoked two butts (one for us, one for them) overnight starting around 10pm Wednesday, wrapping up around 3pm Thursday.
I also made smoked baked beans, and a home-made Mac-n-cheese, neither of which I thought to take a picture of. Along with some slaw, slaw dressing, and a bottle of Sweet Baby Ray's and a pack of buns, I think they had a good meal when we left after an hour long visit.
First use of the kamado probably since fall.... I lit a starter in a bed of B&B Oak lump with a couple of large chunks of pecan wood, and about an hour later, the kamado was around 250F, and out the butts went - maybe 10:30pm.
The meat nestled close but not touching in the center of the grate.... I used kosher salt for about 10 hours of dry brining in the fridge, then a mustard slather and lots of MMD that I had in a mason jar in the pantry.
I ran things around 250F overnight, just with manual vent settings. The Thermoworks app shows it hit 270 in the middle of the night, then settled back down. I reduced the vents after waking up, in order to slow things down, as we had several hours yesterday morning of medical appointments along with a cancer treatment for Yvonne. I monitored it remotely with the Thermoworks app, and the cooker actually dropped to 200F, but stayed right there, for the hours we were gone. The meat sat in the 180's that entire time, and I had no worries about it hitting 203F while I was gone.
After lunch, I opened the vents up, and got them finished a little after 3pm. Had to roll the kamado up under the pavilion due to some rain that rolled in...
Got the first one pulled to go to the friends....
After hauling the food to their house, visiting for an hour, then driving back, we got back home, where we collapsed on the couch. I took the sides I made to the friends, leaving us just a bag of shredded cabbage slaw!
. I'm fat and don't need a pan of Mac-n-cheese tempting me... I took inspiration from a super-stuffed cheesesteak sandwich someone posted the other day and hollowed out a couple of big dinner rolls we had, so that I could literally stuff them full of pulled pork, which I topped with pickles and slaw, and a drizzle of Killer Hogs Vinegar sauce. I don't even know how a bottle of that ended up in my pantry, but it was great as a slaw dressing and on the sandwich, letting the smoky pork shine through.
The pickles were a last minute thought! Don't condemn me. I like pickles, and think they went well with the pork...
I think because we did not eat until almost 8pm, and I shut down the kamado around 3pm, that the pork tasted smokier and better to me compared to when I pull the pork and we eat right after it comes off the smoker. Also, there was little smoke tending the kamado on Thursday versus when I first started it on Wednesday evening, as most of the smoking wood had burned off during the night. There is truth to that entire premise of smoke exposure desensitizing your palette. Ribs NEVER taste smokey to me, as we eat them immediately after I've been tending them for 5-6 hours.Last edited by jfmorris; April 11, 2025, 08:17 AM.Comment
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Oh, Jim, the challenges that those friends of yours face. One wonders how much a person can bear.
You're so right--the good things in life are not to be taken for granted, by any means.
I hope you, Yvonne, and the family are doing well in the face of the challenges facing each of you as your brave Yvonne continues to battle her cancer.
Kathryn -
fzxdoc thanks Kathryn. Unfortunately, things with Yvonne are not good at the moment. Cancer moving faster than hoped, and a new palliative treatment having horrible side effects. I've just not felt like putting a damper on the fire here at the Pit lately.
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Pork cut's.. tatersalad and salad.. + corn
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Steak and Eggs
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Just a <yawn> SVQ prime ribeye. Three hours in the bath, from frozen, at 121F, followed by a one-hour flash chill to 60F, then onto the SNS kettle for some hickory smoke and a sear to 127-ish. No rub, just heat, smoke and salt.
I
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Baby backs...meatheads rub...sprayed 3x with apple juice & balsamic vinegar...on traeger smoker using pecan/appleAttached FilesComment
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First time attempts at competition style chicken and ribs. Taste is good for both but I have some work to do on trimming chicken and saucing ribs. Not too bad for a first run.Attached FilesLast edited by TheWoodsman; April 12, 2025, 05:29 AM.Comment
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Just general catch up, processed more farm fresh eggs, and made l reuteri super food
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As I have posted previously, I needed to cancel my trip to the MeatUp this weekend. Well I knew that by now all the bbq photos and reviews would be killing me. So I planned ahead and had a rack of pork back ribs defrosted and ready to go. And the weather cooperated with mostly sunny skies and a high of about 60. Perfect.
So at about 11:00 AM tossed the trimmed and seasoned rack on to the Recteq running at 250. Dinner was at about 5:00 PM. Mission accomplished. Just what I needed. 😊Comment
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chicken quarters on the Weber tonight. Interesting at Publix the legs and thighs for three dollars a pound and the quarters were $1.50 a pound, that’s a no-brainer. Fired up the Weber. It’s been a while. oh boy, love that Weber chicken. A little bit of hot, dirty bird cosmos on mine and sweet baby Ray’s from my lady. This microphone never gets the punctuation right but I don’t care!😂😂😂 oh, and by the way, this is pre-vortex chicken just pile in a lump in the center I actually think it works better because it radiates a little more heat out the edges.
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Simple little breakfast. Three egg scramble with leftover carne asada and diced Serrano. Topped with cilantro and white onion.
Last edited by Santamarina; April 13, 2025, 09:07 AM.Comment
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