I ground some pork shoulder to make bratwurst burgers. This cook used 100% pork, rather than a pork/beef combo. Spice kit inspired by Bruce Aidells. Cooked on the gas side of an Oklahoma Joe's Canyon Combo. Cooked on a grill mat because this meat batter is very sticky as it contains half and half cream for a binder and to add richness. Sourdough bread (rounds).
Celery seed white sauce inspired by Tuffy Stone and provolone cheese for me and the Mrs. likes mayo and cheddar.
(Pic x3)
Chinese Roast Chicken on the Wrangler rotisserie. I used one packet with some water as a 24hr marinade. Then patted it dry and rubbed in two other packets. Smoked with a small smoker box of Post Oak. Grilled 350-400 deg F for about 1 1/2hrs. Broccoli, shiitake, and oyster sauce, with rice and sesame oil for the side. Also included a picture of the counter balance on the spit arm. #teamchargriller #chargriller #chargrillergrills #rotisserie #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #pigglywigglysouthtallahassee #bbqpitboys #BBQPitBoysBigBendRegionofFloridaChapter
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.
My son and family on vacation this past week in Mystic Connecticut. Came to visit for a couple of days before heading back to Vermont. So tonight simple burgers and hotdogs on the Spirit in griddle mode. Tomorrow a couple of racks of ribs on the PBJ.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I lucked into a super-thick ribeye at BJ's this week (the second steak in the package, not so much). I front seared out on the gasser and it came out great, despite more carryover cooking than I wanted. Side (not pictured) was packaged garlic mashed potatoes.
fzxdoc I smoked it on my Akorn using hickory and charcoal. I had the cheese on top of a foil pan filled with ice and I had partially frozen the blocks of cheese. Set to ~200F and let it rip for about 2h until the cheese was starting to soften
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
Leftover smoked chicken from the last PBC cook. Flour tortilla, fresh cilantro, cheese, homemade crema and topped with a little coleslaw for texture. How can something so simple be so good?
(Pics x1)
I’m posting tonight only because I tried something new from Wild Fork. Bone in, skin on Turkey Thighs. It’s a newer offering from them so I gave it a try. I thought it appropriate to mention it here in case anyone else who’s a Wild Fork user was wondering about it.
Anyway, nothing fancy. I was going to do them on the kettle with Vortex, but the wifey wanted “Thanksgiving style” so I hit them with a generic poultry rub and roasted them in the oven. A little Stove Top stuffing and frozen green beens from the microwave and the wifey was happy.
The thighs were gigantic. Tons of meat on them. Came out of the oven at 190 IT juicy and flavorful. If you like turkey dark meat like we do, this is an easy and inexpensive way to have it now and then. I’ll do this again for sure.
EDIT: Sorry Pitmasters. I goofed. Instead of POSTING the pics, I somehow DELETED them. They are gone. And I know you won’t believe me, but I had zero adult beverages (or anything else 😉) yesterday! 🤦♂️🙄
Last edited by Jfrosty27; August 23, 2025, 06:34 AM.
Meathead did a write up years ago on cured and smoked turkey legs like you could get a Disney Land that were incredible. I’ll bet thighs done that way would be so good.
Trying out my Onlyfire Pizza Oven on my Weber for the first time this week. Got two nice pizzas. Anyone have any tips for getting the pizza off the peel easily? I rolled out the dough on the peel with plenty of flour, but it still stuck...
Thanks for the advice, everyone. I tried again this week and found that parchment paper works for getting pies off the peel. I didn't see your comment before this, RonB. The parchment paper can burn so I'll try the aluminum foil trick the next time!
Spending the day out back trying to do some cleaning, a bit of maintenance, then decided I’d take a break, watch some preseason football and have a snack.
Recently I got a chance to go to a Creamery nearby and pick up some of their mozzarella to try on pizza and felt today was a perfect day to try it out. 72 hour ferment, my sauce, mozzarella, and pepperoni.
The cheese opened my eye to a new flavor I had not realized was available in cheese, while I have tried a lot of brands, and I shred all of my own every week, 3 - 6 lbs, this cheese almost made me think my sauce was off, as there was this new sweet flavor that I could not place, but I’m certain it came from the cows, the moisture or whey content, etc.. but it made me really want to know more.
While the cheese certainly it is not my personal fav, I do think it could open up new toppings and drizzles to bring together. So I continue to learn.
Last edited by Richard Chrz; August 23, 2025, 02:36 PM.
So you are looking for the terroir of the cheese? 🤣 giggling because it sounds crazy, but it’s a thing and Richard Chrz is correct, probably what the cows ate.
EX: pigs eat lots of almonds, you will get nuances of almond in your pork chop.
Thank you DaveD & Draznnl. SheilaAnn it absolutely exists, I’ve never tasted it so pronounced.
It’s one of those things that humbles you a bit and reminds you just how little you know about all of the nuances available to your whim, unless you keep experimenting. Never stop learning, right?
Last edited by Richard Chrz; August 23, 2025, 05:26 PM.
Comment