tonight was reheated actually air fried barbecue chicken leftover barbecue chicken. I know some of you are asking yourselves who has leftover barbecue chicken. Or? Well I had leftover barbecue chicken because I bought five chicken quarters for just me and my sweetheart so yes, tonight was leftover air fried barbecue chicken 30 minutes at 3:25 in the air fryer and it was yummy and I also added a couple bonus pics of the garden walk after dinner cheers !
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
Yahβ¦SWMBO came home from a weekend girls trip and proclaimed βI sure would like fried rice tonightβ. 20mph winds didnβt impact griddling in the shack!
Attached Files
Last edited by rmeugene; April 14, 2025, 08:11 PM.
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
The weather is glorious right now, despite the Live Oaks kamikaze bombing us with those brown fuzzy pollen tassels, so had to cook outdoors. My dad joined us for smash burgers with Burger Glop and potato salad.
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.
Well, yesterday I needed to feed a table full of hungry college students who come to our house for a small group bible study - about 10 of them most Monday evenings. They arrive for dinner at 6:30, we have a time of food and fellowship, maybe play a game or two, then dive into the Bible study. Normally we have ladies from church supplying the food, but for some reason, the meal-train thing ran out with a month left in the semester, so I've been tackling it myself.
This week, I pulled out of the freezer about 5-6 pounds of vacuum sealed pulled pork from last week, which I had meant to leave in the freezer longer than 3 days haha. I supplemented with some home-made smoked Mac-n-cheese courtesy of the SNS Kamado, and a Lodge dutch oven full of beans. I also baked brownies (from a mix), not pictured and provided slaw and pickles for BBQ sandwiches, Doritos and Lays, and an assortment of BBQ sauces from my stash. It went well! Yvonne was having a bad day, and came in late in the afternoon, and checked my work by sticking a toothpick into the pan of brownies and pronouncing them done!
The star of the night in my mind was this smoked Mac-n-cheese. I used the SNS insert, but used ONLY lump charcoal and no smoking wood. I think if it had soaked up much more smoke it might have not tasted good.
Note that this Mac-n-cheese is the recipe from Hey-grill-hey, and highly recommended. Just sub whatever rub you have for her "sweet rub" in the recipe, and toss in a tablespoon of brown sugar to sweeting the topping up.
I think it had more color when it came, but that was about an hour and 30 minutes into being on the kamado.
This is the pulled pork I made last Thursday, but vacuum sealed Friday morning, meaning to keep it for a while. Oh well! I reheated with the Anova sous-vide at 145, then dumped into a crock pot set to "warm".
And finally, peering down into my trusty Lodge 5qt dutch oven, simmering on the stove...
I feel it's hard to beat good BBQ and fixings, and most of the kids went back for seconds. I sure did!
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
A simple mid-week grilling. Blackened leg quarters. Cooked indirect at 350 for a little over an hour till 165 internal. #zatarains #teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter
After spending three days eating some fairly heavy Texas BBQ with the group at the Texas Meat-Up, I've been doing chicken ever since I got back. Tonight I did some chicken drumsticks ("big" chicken wings, lol) that had been piling up in the freezer due to all of the leg quarters I've been buying.
I did my usual wing-style cook: seasoned with Meat Church's Holy Voodoo, my favorite wing rub, and then in the Kettle with the vortex and a chunk of pecan.
These got done fast....in twenty minutes they were nearly 200 F. This is my first vortex cook after switching from KBB to Cowboy Briquets (made by Duraflame). Normally itty bitty wings takes me at least 25 minutes! CB does seem to burn a bit hotter.
Check out that lovely color pecan gives chicken skin.
My wife got hers doused with some Bachan's (pictured) and mine with Frank's Red Hot (not pictured lol).
As you'd expect from the vortex, the skin was bite-through perfect.
The cauliflower-broccoli-rice thing is a quick Green Giant frozen thing whose existence has been annoying me in the freezer for awhile. Well, it's a vegetable so it makes everything healthy.
Which is good, because I just had to have dessert:
These are some of the sausages I picked up at B&W Meat Company in Houston on my way back from the Meat-Up. They are stupidly good. The one of the left is hot venison, which was delicious (although I overcooked it just a tad) and the one on the right is jalapeΓ±o & cheese, which was phenomenal.
These plus the hot garlic beef & pork that Panhead John got us at the Meat-Up.....I simply cannot go back to grocery store sausage, even HEB's premium ones. These are, unequivocally, absolutely, without question the best commercial sausage I have ever had.
Made a grilled chicken salad. Arugula and mixed greens, sweet onion, walnuts, feta cheese, and apples. I made two dressings. One a creamy lemon vinegarette the other a sweet balsamic vinegarette.
Recently smoked a pre-packaged corned beef ...and it was awesome. Pics are not the best(meat looks "dry" but it wasn't)
Also did multiple slabs of Ribs for my wife's Retirement Party.
Horseradish/Sour Cream/Mayo/Chives....OMG sooo good!
I also bought a pre-packed corned beef (flat) from Louieβs Meats in Traverse City, MI.
Made pastrami with βClose to Katzβ recipe. Even at 205F it still had some chew to it but was still good. Iβve made it in the past with home corned beef (point) and that was much better in my opinion.
Did it on our PBC.
We had sandwiches two nights and pastrami hash this morning.
First Photo is rubbed:
Second photo is about two hours in:
Third photo is complete:
Fourth photo is dinner:
Yes I did rest it but only maybe 40 minutes. I would try it again when corned beef is on sale after St. Paddyβs but still do the home cure beforehand. I did it on a PBC and it was about 3-1/2 hours. Maybe I could slow it down a bit next time.
In another exercise in drawing down on the chestie frozen meat supply, yesterday I made some chilibeans from ground meat instead of the usual leftover smoked cuts I have done in all previous batches. I used 10oz/285g of 80/20 ground beef and 1.5lb/680g of a "Meatball Mix" product from Wild fork, consisting of a grind of 1/3 each pork, veal, and beef. After sauteeing some chopped celery, onion, and garlic in a dollop of smoked wagyu tallow in the dutch oven, I browned up the meat, drained off the fat, and proceeded with my usual process of using Carroll Shelby chili spice mix pimped up with 1/4c/60ml of roasted Hatch green chile and 0.5tsp/2.5ml Hatch red chile powder.
Meanwhile, I cooked a pot of Rancho Gordo cranberry beans, which were all we had on hand from a pasta fagiole my lovely bride made a while back, she used only half a bag of the two she had ordered. Same deal, sauteed those same aromatics before adding the beans. They were a big disappointment - got very mushy despite my process being identical to all my previous RG bean cooks, all of which came out deliciously toothsome and creamy. I don't get it. In any case, added those in for the final half hour or so, then grilled up a couple of beef hot dogs, and we had a dinner of chili cheese dog and cup of chili:
The chilibeans were good but not great. The two major differences were 1) that there was no smoked meat flavor in there, and 2) the texture difference from having pretty finely ground meat instead of chunk-intensive from using whole cuts. It was good on the dog, but spooned out of the bowl, just OK. Perfectly acceptable mind you, but nothing like what comes from getting those smoked chunks in there.
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 some Salmon on the MAK today. I added a Smoke Tube for a little extra smoke flavor. Set the MAK @225* and ran until it hit 145*. It took about 2 hours.
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
Okay, given that I cooked this tri-tip on a charbroil performance gas grill at a vacation house, Iβm pretty happy with it! It actually got hot enough to give me a sear. Otherwise itβs garbage though. I would not have one of these if you gave it to me. Super thin stainless steel. The lid wobbles when you open it! Anyway, still love the meat! ππ
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