-Rudy- talked about turkey breast the other day and when we saw a Shady Hill at the store we picked one up. Didn’t do anything more than Meatheads poultry rub under and over the skin.
Let the kettle go with both vents open reading 400* on the dome thermometer. I didn’t check but figured about 350* on the grate.
Came out pretty nice. Mrs H made some mashed potatoes with gravy, green beans AND pumpkin pie!!!
Great looking bird and pie!
I made whole Thanksgiving dinner last weekend, 2 turkey breasts in the PBC (Aaron Franklin's recipe), then made the gravy, dressing, mashed potatoes, bacony green beans, fresh cranberry sauce, rolls and butter, pumpkin and pecan pies. Stole the show with that one. Now I'm wondering what to fix for Thanksgiving in 3 weeks?
Amazon Prime Day had a sous vide for 52% off - that was enough to get me to finally pull the trigger. It’s an Inkbird model. A couple tests checked with my Thermapen One tell me it’s spot on with temp control!
Limited steak selection at Publix last night - ended up with two NY strips and two ribeyes. Salt, pepper, and the lightest dusting of granulated onion and garlic. A little drizzle of olive oil and vacuum sealed.
SIDE NOTE: my vac sealer seems to be giving up the ghost - only sucking ~97% of the air out, when it used to get 100%. It’s 4.5 years old and is my fist vac sealer - don’t know how long these things are supposed to last. It’s made by MEAT! and has worked flawlessly until now - as has the meat grinder I bought from them. I’ve reached out their support team - awaiting a response.
Lack of a tight vac didn’t seem to hamper the outcome in the sous vide - 1 hour in 122°F bath followed by searing in a piping hot cast iron skillet gave great results!
Sous vide purchase was questioned by my wife…after this cook and how hands off most of the cook was…my wife approves the purchase! 😎
Served with roasted poratoes and a side salad.
And yes, SheilaAnn, that’s a balsamic vinaigrette on the salad 🤣
DaveD Always leave it unlocked. I was thinking along the same lines…it wasn’t expensive, and is mostly plastic…can’t last forever.
Haven’t heard back from customer support yet (other than the “we got your message and have opened a support ticket” email. Even if this is end of life for this machine it’s more than paid for itself.
One of these days I'm going to go through every single Malcolm Reed recipe and make them up, one at a time. Every single cook that guy does looks so delicious.
fzxdoc Hi Kathryn. No I used Meat Church All Purpose and just a touch of Holy Voodoo. I have used his marinade though and it was great. All of Malcolms recipes are wonderful.
Your white sauce reminds me of the granddaddy of them all - Big Bob Gibson, Decatur AL. He invented Alabama white sauce. The bottled stuff they sell in Decatur now is just faintly like the original. Yours looks good, has similar ingredients. I'll make a batch next time I fire up the smoker.
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.
So good, Cheese Steak. Shaved rib eye, green pepper, sweet onion. Seasoned with SPG blessed with provolone on a ciabatta sub roll painted with Dukes Mayo. On the griddle and finished in Ninja Oven.
captainlee I get these at a local farm store. They're more than that but that's what they call themselves. I know I go back to Trader Joe's. They have a variety of Cibatta rolls and breads. If you have access, the breads can be cut into sub sized portions to your liking.
Got some great tuna steaks from Costco, when they have them they are incredible. Ahi Tuna quickly seared and dusted with roasted black sesame seeds. Soy, Wasabi, peanut sauce, ginger and sweet and sour sauce. Great dinner and the tuna was spot on.
(2)8 oz. and (1)13 oz. Chef’s Press Dimensions: 116 mm x 132 mm (4.2” x 5”) Handle Height: 27 mm 11 and 7 gauge stainless steel This is our recommended starter set of The Chef’s Presses. They are designed to be stacked. Use these 3 presses stacked on top of each other for multiple weight possibil
6 or 7 a can is super expensive, I remember big differences in those from various places, I used to buy them in bulk on line a few times a year when on sale. 3 for 12 is pretty close to what I think they used to be, so that’s a pretty good deal.
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
A recreate dish from a trip to Austin, TX earlier this year. Really enjoyed the salmon that was marinated in a adobo or pibil type sauce. I used some of my adobo sauce and grilled it up, served with cilantro lime rice and my dressed up black beans turned refried!
As some of you may remember, I recently bought a Cajun Fryer. I've done a few smaller cooks, but this is the first time for fried chicken. It turned out nice, but I can do better. The temp did not drop as much as I thought it would, so I wound up cooking it a bit hotter than I would prefer, but it was still good.
I'd say you're pretty close to the top of the learning curve with that chicken. Your next fry will be perfect. I can almost hear the crunch of those chicken pieces. Nice job.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Nothing fancy but delicious dinner for me. Husband had stuffed peppers, eggplant parm, cacio e pepe and a salad. Me, I was in a bean mood. Cracked him up that I made such a fancy dinner for him while I ate this plain dinner instead. He didn't know what he was missing. I also sprinkled fresh chopped jalapenos on the top after this photo was taken, and enjoyed every bite.
Rancho Gordo Cranberry Beans took center stage here with Kenji's Frijoles Charros recipe.
Kathryn
Last edited by fzxdoc; October 27, 2025, 07:05 AM.
Prime tri tip from our local Hickman's butcher shop. Dry brine overnight, pepper & garlic powder before sous vide at 130 for a few hours. Dusted with Uncle Chris's Extra Fancy and seared over lump charcoal and plated with corn on the cob and air-fried carrot strips. Delish!
I neglected to take the beauty shot of the sliced tri tip... ah well. It was outrageously good, melt in mouth tender with a great sear crust. And half of it is left over, vac sealed for another day...
Well I have been talking all week about doing a small turkey on the Weber kettle rotisserie. Today was the day. All the rain and cold that we had yesterday disappeared overnight and today has been a perfect Wisconsin fall day. High in the upper 50’s (briefly) with nothing but sunshine.
The bird was a 13 pounder that the wifey found for 99 cents a pound. It was a pre-brined bird so all I did was hit it generously with my favorite poultry rub and mount it on the spinner.
I had never done a turkey this way but I figured it’d be the same as doing chicken but a longer cook time. I kept a close eye on it and was glad I did. It was done in just one hour and 45 minutes! I let it rest loosely tented with foil for about 45 minutes and we had dinner a bit earlier than usual but that’s ok. It turned out perfectly. I served it with homemade German tater salad and some nuked peas with a little butter. Delish.
Comment