Wildfork wings, flats and drumettes, store-bought "Hawaiian" sauce and tri-color slaw with diced apple. That is the NOH brand sauce, sticky sweet. Vortex on the SnS with Kingsford Pro - I'm not sure, but it seems like the K-Pro briquettes are burning more like Kingsford original. Very ashy, burned too quickly, and not as hot as I remember. Of course, consider the source for that observation!
-
-
Comment
-
Two cooks from last week:
1) grilled chicken and asparagus with potatoes and scallions.
2) kenji's pressure cooker pho ga. He says 30 minutes but it's definitely longer if using an electric pressure cooker like the instant pot.
Comment
-
Several years ago, back when I was truly a beginner at all of this, I did a smoked turkey breast. It turned out....unremarkable. When we were at Bar-A-BBQ at the recent Texas MeatUp, I had some of their turkey and it was very good. I wanted to see how I close I could get to that.
So I picked up a turkey breast at my local HEB. (Normally, I don't go for the organic stuff, but it is very hard to source turkeys locally here outside of Thanksgiving and my only other alternative was an itty bitty Butterball.)
Bar-A-BBQ has quite a few videos on their YouTube channel walking you exactly through how they do stuff. So I adapted their method as best I could. (This HEB "natural" turkey breast was also pre-brined, which is what Bar-A uses for efficiency.)
First, I seasoned the breast up with 16-mesh black pepper, followed by seasoned salt. (Bar-A uses REO seasoning out of Hunstville, Texas, but I had already bought Lawry's, so I used that.)
Here we are, all seasoned up. (Wow do I make a mess with this stuff.)
I wanted to go low and slow and use some post oak, so I chose my Weber Kettle w/SnS over the PBC. (I was afraid the PBC would run away from me temp-wise....sometimes it will.) I lit 12 briquets and got them going in the corner of the SnS, filled the water reservoir, and filled the balance of the charcoal basket. I put two chunks of post oak on top. And only two....this is only my fourth cook with post oak and it is stronger than I anticipate I am learning.
And I let that thing ride until the bird got to 160 F internal. I have absolutely no idea what my pit temperatures were as that probe decided to fail on me. But I know from experience that if both vents are 1/2 closed....I'm 225-275 F, which is just fine. (Giggle....I remember the days in which I would stress about a change of just a few degrees!)
Here's the graph as we're nearly done. (Ignore the 120 F, that is an alarm.) You can see if entered a decent stall there for a bit.
Bar-A wraps their turkeys in a commercial product called Garlic Flavor Phase -- garlic-flavored vegetable oil -- which costs about $22 a gallon.
I decided to pass on that and melt two sticks of unsalted butter with two tablespoons of garlic powder.
I poured that over the turkey and let it rest for a bit. Here we are after the rest. The garlic butter did not soften the bark one bit!
And sliced up......
This turned out really good, far better than the previous attempt at smoked turkey I did years ago. Low and slow really works.
The pre-brine definitely helped. I went a little heavier than I should have with the Lawry's, but not objectionably so.
I want to do this again......next with my trusty pecanwood, which has been my favorite for all things poultry.Comment
-
Smash burgers are taking over our life
Comment
-
Brisket burnt ends for dinner.
Comment
-
Ribs got me into smoking, but I took a hiatus from them for a while.
Don’t worry, ribs are now back on the menu!
Here's the recipe:
Caramel Apple Blondie Pie with Apple Cider Caramel Sauce
https://recipekeeperonline.com/recip...PUexoJE77WzScw
Last edited by fitzoo7; April 29, 2025, 09:23 AM.Comment
-
-
One of my student's family is from Canada. She told me when they visit Canada they buy a lot of Diana Sauce. I had never heard of Diana Sauce so I ordered some from Amazon. No artificial ingredients. And I love the color of it on chicken! So, thank you Canadian friends for allowing me to try your little secret.
Brian
Comment
-
Interesting! From what I can tell, Diana is very similar to a KC-style sauce, but with tomato puree rather than ketchup as the base. It certainly is a BBQ sauce. -
bbqLuv that is a spatchcocked chicken cut half in two :-) B
-
-
Cheesy shrimp tacos are our new favorite. This is a recipe from Sam The Cooking Guy https://www.thecookingguy.com/recipe...y-shrimp-tacos, modified by marinating the shrimp in our brother wrgilb 's fantastic shrimp marinade. https://pitmaster.amazingribs.com/fo...-shrimp-recipe If you try it, you won't be sorry.
Last edited by hoovarmin; April 30, 2025, 04:39 AM.Comment
-
wrgilb I'm pretty sure I have it in my Google Keep App. So yeah, a "keeper." If I still had a Trapper Keeper I'd keep it in that too.
-
"Double cut" pork chop bone-in, reverse seared starting on smoker at 250. My first time doing this, won't be my last.Attached FilesComment
-
-
Today’s smashburger twist: habanero/onion. Habaneros are still plenty hot, but cooking them breaks down the capsaicin and the fruitiness really shines through. (Mrs don’t go for no habaneros.) With lettuce, tomato, bacon, and smoked sharp American cheese.
Comment
-
Cast Iron New York Strip 🥩
Seasoned steak with Shiitake Steak Rub and let the steak hang out for about 30 minutes then seasoned with a light layer of Six Corners Brisket Rub for additional texture. Once the grill was to temp and the cast iron pan was hot, seared steak in olive oil & butter over direct heat for about 1 1/2 min per side. Moved indirect, covered the grill and used like an oven. Pulled off when internal temp reached 127°F and rested for 10 minutes. Put together a mushroom & shallot cream sauce in the same pan with the leftover drippings, a little olive oil/butter, garlic, Dijon mustard, heavy cream & a dash of salt. Sliced and plated up. ABSOLUTELY DELICIOUS!Attached FilesComment
-
-
Andrrr Incredibly nice thing to say. Your comment inspires me. Thank you again and go fire up the grill! 👊🔥
-
-
If this were made with pork chops, it would be called Thit Heo Nuong Xa (Grilled Lemongrass Pork Chops). But I made it with chicken tonight. It was my first time making Nishiki premium sushi rice. Both were fantastic. What should I do with the leftover Nuoc Cham? My chef/cousin suggested thickening it with a cornstarch slurry and using it to sauce Karaage,
Comment
-
Over The Top Chili smoked on Traeger for Chili Cookoff!Attached FilesComment
-
Comment