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
Dinner last night…. Turkey tacos, yes the leftover turkey meat from the above cheeseburger. not the best pic but delicious still. Seasoned turkey, cheese, radish, lettuce, green chili and avo.
today’s lunch. Rendered Mexican chorizo and added the rest of the turkey meat and scrambled with 3 eggs. Used all the leftover tomato, radish and cucumber too. This one has lettuce, avo, green chili and crema.
Given the high heat index today, I wasn't cooking anything indoors. DW wanted baked potatoes, so I told her I would do it outside.Then she asks, since you have the grill fired up, why not grill some kielbasa?
So....potatoes:
Washed, salted, and oiled. I used the vortex for indirect heat, about 2/3 of a chimney of lump charcoal. Damper and vent set to 2.5 After 30 minutes, I flipped sides (outside toward the inside) so they would bake evenly. about 20 more minutes and they were done.
I removed the vortex, added some more charcoal and some hickory pellets, and grilled the kielbasa. We use Kiolbassa brand, which is outstanding.
Decided to do pork steaks today. These turned out far, far better than the first time I tried this. Years ago, I did this over direct heat and they were effectively inedible.
theroc Even Steven Raichlen has a direct heat version of this.....I just do not understand how that style of cooking can do slices of pork butt. This has to be done low and slow.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok ok….leftover pulled pork is so easy for tacos….so…yes, tacos it is for a third meal at the lake 😂…added in some green chile of course, served with black beans and potatoes on the flat top!! and chicken for my daughter to make sure we had enough protein for tonight!!
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Our church picnic was today. It was inside, rather than by a nearby lake. Although there is a lake across the street from the church. It's overflow from a river near the church (actually makes a loop around the church) that fills a flood basin at times of high water. Fullest I've seen in six years. Because of all the standing water mosquitoes are horrible. So we met inside, with our potluck and my smash burgers. Once I get started it's a little busy for pictures, and hard to take them with gloves on. So this was supper with leftover patties and my wife's macaroni salad.
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
Michael_in_TX the recipe I used also called for milk. I only had half & half. I wonder if it was too much. These were definitely delicious, but they were not sturdy enough for a hearty bratwurst heavily topped with onions. I only used part of the dough. I put the other part in the fridge. Hoping a 24 rest will yield an even tastier roll!
I am putting the actual recipe link first. Below is the recipe with my changes.
https://cheflolaskitchen.com/hot-dog-buns-recipe/
Quick and Easy Hot Dog Buns
Bread
Prep Time: 15 min | Cook Time: 15 min | Servings: Serving: 0
Ingredients:
2 teaspoons yeast
2 tablespoons sugar, divided
1 cup milk warm
2 ½ cups bread flour,
Used some of the pulled pork from the Villari butt I smoked last week to make my "poor man's carne adovada enchis." Heated the pork mixed with some Monroe's red chile sauce in a saucepan, then built a three-layer flat pan: corn tortillas, meat & sauce, cheese; lather, rinse, repeat. Mixed in some chopped green onions with the meat as I was reheating it as well.
These always come out great, plated with some Wholly Guacamole and sour cream.
Apologies for the poor focus in the pinky shot... the cam kept focusing on the plate!
And for yesterday I made a big pot of chilibeans using the rest of the smoked chuck from a few days ago and some sirloin tip that I'd trimmed off a large cut that I'd used to make lunchmeat a while back. Rancho Gordo vaqueros for the bean component. Otherwise my SOP, with a Carroll Shelby spice pack zhuszhed up with some red chile powder and Hatch green chile. Just superb, super tasty.
So with these recent cooks, I now have a ready supply of leftover pulled pork, chilibeans, and enchiladas, and am once again compliant with the edict of my lovely bride, who long ago decreed that there must always be these three things on hand
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
So what do you do when you find 10lbs of chicken quarters for $7.99? You buy it and cook some of course!
Hunted down a recipe I've never tried (or even remember hearing about). The Cornell Chicken recipe from the free side of the house!
Unfortunately, I didn't have any zipper bags (corrected that situation later in the day!), but had a big enough tupperware bowl to make the marinade work.
4 hours in the marinade (flipping every hour, like the instructions say). Used some Weavers Barnyard Dust for the seasoning, along with freshly ground pepper, then set up the grill for 2 zone cooking. First time using this replacement Weber for something other than burgers.
Took about 2 hours total. Threw in some hickory and cherry wood for smoke and it took an hour and 45 minutes on the indirect side until the chicken hit about 150-155, then 15 minutes on the direct heat side to crisp up the skin and add a little final color. Had to include some type of veggie, so brussel sprouts went on with some butter and salt & pepper.
One piece got a little bit overcooked, but thankfully being dark meat, it didn't hurt the flavor or juiciness. Just shrank back the skin a bit, which doesn't make for an impressive picture, unfortunately. Oh and on top of that, I pulled off the skin in that last pic and ate it before I remembered to snap a pic! whoops...
HotSun Brussel sprouts, asparagus, broccoli florets and cauliflower are so grill friendly, as well as green beans, baked beans, it’s easy (if you remember, I forget a lot) to just stick them on the grill in a cast iron pan and try not to overcook them!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Despite the heatwave going on in much of the US, I still wanted to grill something but wanted it to be quick yet flavorful. After seeing “The Mediterranean Dish’s” version of grilled chicken, I had found my answer! DELICIOUS!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
It’s been years since I’ve had a chile cheese dawg!!!! And…not a true CCD I guess, we couldn’t find gluten free buns down here, so open face style on a slice of good bread. Smothered with chile (canned….oh the horror!!!), cheese, onions and French’s Mustard!!!!
and that dang sideways rain while cooking wasn’t fun but I’ll take the rain in the desert southwest any day!!
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