Cold damp and windy today (but sunny) so I decided on a quick cook. Lots of rain the rest of the week.
T-Bone on the OKJ gasser. Buttered mixed veggie's with a dusting of grated parmesan. Baked gold potatoes with homemade lime crema.
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
Warm and saucy, this stovetop stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. —Melissa Millwood, Lyman, South Carolina
I've saved the one you just posted though. That seems pretty similar to mine but I think I'll try that next if the family lets me.
Richard Chrz - In the case of our risotto, the chicken was cooked fully a couple of nights before. I just cut the leftovers off the bone and added to the rice towards the end of cooking. But I don’t see any reason why you couldn’t add par smoked chicken. Just make sure to add it earlier in the rice cook to assure that it is cooked fully. I’d also be careful about holding partially cooked chicken, but I assume you’ve thought about that.
TripleB - now that you mention, it does bring rice and gravy to mind. I could very well have been subliminally inspired by Laura’s II! I have been dreaming about that rice and gravy.
Started the fire at dawn. 15lb full packer, trimmed out to ~12lbs.
On the pit at 7am, 250-275F until 4pm. 2 hour rest, slice and cook to serve at 7pm.
Bonus: Perfectly rendered beef tallow.
Cooked up some spooky Halloween Beef Cheeks this year — and they were a monster hit. Smoked ‘em for 4 hours to lock in that bark, then dunked them in a bubbling cauldron of pork lard for another 3.5–4 hours. Once they hit 200°F internal, I let them cool to around 160°F, then sent them back into the lard and into the warming oven at 160°F overnight for the long haunt. Finished it off with a bourbon cream sauce that took the richness over the top. Creepy, beefy, buttery magic — totally worth the effort.
Here is my first ever smoke. The Pork Butt was first. I smoked at between 225 then up to 275 in electric smoke. Took almost exactly 13 hours. No foil wrap. Pull out bone, CLEAN. Meat pull was easy. Flavor, Amazing!!
Smoke the next one at 275 and see if you like that better. There really is no reason to go at 225 in an electric smoker. (Too little airflow) At 275, you will cook faster and you will have better bark!
Second ever smoke. Smoked Turkey. I smoked at 250 then 275. Finish time 6 hours. Brined 12 hours, Rested in Fridge 12 hours. Final Rub applied 30 minutes before into smoker. Again, flavor and juiciness were both Amazing. Smoky Flavor more on Dark meat than White meat. I will be making some adjustments for the Thanksgiving Turkey. Please provide your thoughts on the following. Salt/Baking Powder Brine 1hour per pound. Pat dry outside no rinse. No-salt Injection after brining. Put rub on turkey, then place on a wire rack back in pan, back into the refrigerator for 12 hours. Smoke.
Looks great and glad you enjoyed it! That said, my advice is to bump your smoking temp up to about 350. That should get it done in a couple hours less, with better skin. 6 hours to get it done means you spend a long time in the unsafe bacteria breeding temp range.
Costco run for pork, an the local Ralph's for Tri Tip:
This turned into about 4lbs of Canadian bacon
About 2lbs of pastrami Tri Tip
And about 5lbs of bacon and 5lbs of pastrami bacon
I also got about 5 lbs of pulled pork, no pic of that.
Freezer is full, and Christmas gifts are taken care of, and there is still one pork butt and half of the pork loin awaiting when I run out of this.
I use Steven Raichlens framework for anything that I pastrami. A few tweaks- reduce the salt by about 15-20% in the brine, use the cure calculator on this site for the curing salt amount and curing times. De salt in the fridge for about 12 hrs. For the tri tip, I use hickory chunks, a SnS on a Weber kettle at 250f to an internal temp of 160. fridge overnight, then slice. So good!
I was thinking I would do the same if I had to figure it out. You opened a new door for me. Thank You. 🍻
The recipe for pastrami bacon you posted uses 1 tablespoon for 5lbs of bacon. The calculator says 1 teaspoon. Can I assume you used the calculator for the pink salt, or is a tablespoon required for the right flavor? Seems ‘hot’ to me.
Use the calculator. I like Raichlen, but "celebrity chefs" sometimes cling to outdated information. My guess is that the measurement is a blanket "cover your a** amount. The first time I tried this, the bacon was way too salty. After adjusting with the calculator, reducing the salt in the brine, De salting, and lowering the salt in the rub, it comes out just the way it should.
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.
I did my version of the stuffed pepper steak sandwich. Filling, pepper, onion, Fresno pepper. The meat was thin sliced, 25" strip steak. About 4 oz. Cut into quarter inch cubes. Cooked the vegetables then added the steak to brown, salt and pepper. I forgot to take some pictures. The pepper in oven to par cook at 350 for 20 minutes. Filled the pepper and topped with cheese. Shredded parmigiana and mozzarella. In oven for 30 minutes. Allow a cool down. Results: taste fantastic. Don't use shaved steak as I would for a steak and cheese sandwich. The cheese was the problem. It wasn't gooey. I have ideas on a tweek next time and there will be a next time.
Spinaker I think I finally figured it out. Dusted it with Cowboy Crust espresso Chile rub then sous vide at 131 degrees for 1.5 hours. Pulled it out and set on a wire rack. Heated up a Made In carbon steel skillet then when hot added a teaspoon of beef tallow. Blotted the steak dry lightly then straight to the pan with a Lodge press on top for 1 minute. Flipped for same on other side. Grabbed with tongs and finished all 4 edges about 15 seconds each.
John "JR"
Minnesota/ United States of America
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m a sucker for goofy condiments, especially unusual relishes and mustards. When I see something interesting, my taste buds go all Pavlov’s dog, and I have to buy it. Which is how I wound up with this
and this
.
With the problem being that I don’t eat a lot of sandwiches other than burgers, and I almost never eat hot dogs, and I would eat more kielbasa but Mrs Mosca can’t have it.
Well Mary Joan wanted to get herself a McDonalds fish sandwich for dinner. So I rummaged and rooted through the freezer and found a couple vac pacs of bbq that was either brisket or pulled pork…
It’s brisket.
So I toasted a bun and made a sandwich with leftover brisket, Vidalia onion relish, and Kozlik’s Canadian mustard. And had some coleslaw and some canned green beans, which are a severely underrated food (that should not be confused with actual green beans).
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