@Huskee Well I did a ribeye your way tonight with a reverse sear and it was delicious. Dry brined for about 4 hours then rubbed with "W" Sauce and seasoned with Swine Life Beef Rub. Had a piece of Red Oak and the meat trimmings on the fire. Cooked on the PK 360 around 300 on the cool side for about 15 minutes each side.
Pulled around 125 and seared for 1-1/2 minutes plus on each side, flipping 4 times. I also decided to check how accurate the dome thermometer in the 360 was. Hooked up my Dot with a grill clip, the dome was within 4 or 5 degrees of the Dot the whole cook.
A couple of firsts here. First time using The Good Charcoal Company lump charcoal and my first attempt at jerk pork chops. Both were a pleasant success. The jerk chops came out awesome and the lump charcoal performed great.
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.
Lousy pictures of a great cook. Pork tenderloin. Seasoned with Meatheads Pork Rub for a couple of hours. Then a sauce, apple cider vinegar, Toshi'sTeriyaki, honey. In cast iron skillet for the sear. Added chopped garlic. Then the sauce and cover the meat in sauce. Transfer to oven. Recipe called for 155 IT. I took it out at 135. A bit of a rest. Carry over to 142. Put the sauce on stove at a simmer until in reduces to a syrup texture. Paint the meat slice and eat. I had Trader Joes Mac Bites as a side.
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
I did the recipe from the past "Team Cook" tonight, Cajun pasta with shrimp and sausage. It was fantastic. I should have held the shrimp back and put them on top for a better photo, but oh well.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Imma put this here because while technically it’s made from leftover lamb chops, I never took pics of the aforementioned lamb chops.
pita sandwiches, tzatziki, hummus, cucumbers, tomatoes, shreddy, feta adjacent. Side of roasted radishes and baby turnips in the style of Greek potatoes.
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)
Continuing to really appreciate the “shack” as we had thunderstorms this evening. Still able to grill up some Italian Stallion(spinach, pepperoni, mozzarella and garlic) brats on the gasser.
And for the second cook on the new Weber gasser, Cornbread Stuffed Pork Loin - also a recipe from the Operation BBQ book. I used the rotisserie. Really good, but I forgot to add the raspberry chipotle sauce . Tonight we'll add that sauce on the leftovers.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Homemade french fries properly fried twice in lard of course. Scrambled eggs, green onion whites, and green onions with Cotija cheese and a homemade Guajillo sauce.
this is a Breakfast for two that turned out pretty good.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Monday’s chicken thigh, Cook. Straight up salt and pepper.
Given the fact that we love chicken thighs with crunchy skin and it’s one of the most affordable cuts of meat. I cook chicken thighs at least once a week just to have around.
This time I made the chicken thighs for a chicken salad to have for my girlfriends lunch this week. Looks like I’m gonna need more chicken between snacking and the chicken salad it’s gone however she does have a little supply of chicken salad at work.
Below is Monday night‘s ground beef tostadas. The usual suspects are on it with my homemade Guajillo sauce, lettuce, green onion, and Crema etc.
These are always outstanding. I usually grind my own meat and something about how tostada shells cooked in lard reminds me of childhood.
. Tonight we'll add that sauce on the leftovers.
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