Pork Tenderloin on the Weber Kettle with SnS...Came out really tasty..
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That is gorgeous! What on earth did you glaze it with??!! -
Michael_in_TX I used Heath Riles Competition Sauce to glaze it at the very end. Gave it a really good color and flavor.
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I love a big smoker. 3 butts cut into 4 pieces each. I got 3 thin pieces coming on in about 2 hours so they don't finish too far ahead. Funeral tomorrow at 3pm.
Priming 3 times is the key to a smooth start-up for this dude. WI Bubba
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WI Bubba I tried changing profile and it wouldn't take. That and the ignition time I was told can't be changed without a profile.
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Smoked pork chops, Kenji style, with mashed potatoes. I soaked the chops in Huskee's wet brine for 4 hours then coated in Memphis Dust and smoked them standing up on the fat cap at 235°F with a small amount of pecan wood to an IT of 125°F. Finished over hot coals with a couple of applications of BBQ sauce.
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Smoked a pork butt yesterday and some chicky thighs. Made sandwiches last night with the pulled pork and making Brunswick stew today with the smoked thighs and leftover pork. Grandkids and DIL coming over later to watch the LIONS game.
https://youtube.com/shorts/8p9lc1PWP...0ewFV-CftMLsXIhttps://youtube.com/shorts/8p9lc1PWP...0ewFV-CftMLsXI
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So I tried my hand at chuck roast. My wife usually puts it in the crock pot, but I caught this in time to persuade her to allow me to smoke it! I dry brined with salt last night before bed. I woke up at 5:30 am, and since I was awake, I decided to season with big bad beef rub and start up my Weber Searwood. I selected 275 because with the Idaho weather and strong winds today cooled the actual temperature down to average 250 (although sometimes my Thermoworks Smoke said it got down to 230 briefly when the wind was strongest).
I believe I finally reached 160 target temp around the 6 hour mark.
I wrapped the roast and continued for another 2 ish hours until reaching 195. I placed it into a faux Cambro until the mash potatoes, salad and green beans were ready.
Sorry my pictures are all messed up. I’m still getting used to this format.
I had several family members say it was juicy and delicious and the best tasting we have ever had.
I agreed. I also had to fight over the leftovers for lunch at work tomorrow because not much was left over.
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Ribeyes from last years steer. I have been using JKF for a long time and flipping every minute, but some others have mentioned they go every 30 seconds so that’s what I did this time. I also used a vortex instead of a SnS and I must say I think the vortex will be my tool of choice going forward for this. It seemed to produce a better crust and the circular shape just worked better.
Anywho, these were coated in Meat Church Blanco per other’s recommendations (good stuff!) and sat for an hour in the fridge, then onto the grill.
A hair over 10 min later
And plated. I overshot the temp (again😤) but these have so much marbling that it doesn’t matter. Delish!
i also noticed just how bad this chimney is getting. I think it’s time to retire the old gal.
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Finally got around cooking some of the beef I just got from the 1/3 cow.
First off, we got a lot of the beef fat. Took some time to render on the grill.
Secondly, pulled out some NY Strips and dry brined them overnight, then rubbed them with freshly cracked peppercorn right before the cook.
afterburner method
Pulled them at 130. Probably could’ve pulled them 5 degrees sooner. Medium rare/ medium. Steaks were 3/4 inch, and the chimneys were super hot, so they cooked a little faster than I anticipated.
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Thanks Dewesq55 It's been awhile since I cooked any steaks. Prices, you know. So I figured I'd have some "relearning" to do. The outside was a bit more charred than I was going for, but still tasted fine. I think I just needed to be more diligent and flip more often. Good news is I have more NY strips.
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Having family over yesterday for a fall gathering, a bit of college football, some post season baseball is something I can hardly put into words. Most are local, some traveled, some took vacation, but everyone arrived.
It wasn’t about the food, it was about the chance to sit back and watch a family come together, filling the day with smiles, laughter, and hugs. From the newest generation (just shy of 2 years old and 6 months) to the nieces and nephews I’ve watched grow up since they were little, my brother in law and his wife, and of course, the Matriarch, my wife’s mom, getting to spend time with her great grandkids... that’s what it’s all about.
Tonight we happened to have some extra dough and various toppings left over, so we decided to recreate a bit of yesterday’s meal for dinner tonight, and to have leftovers for the week.
One of the new additions to the weekend menu was a garlic cheese bread baked in my Gozney using ciabatta. This loaf was made for this, period, & ended up being everyone’s favorite! We also used fresh garlic chives in the butter mixture, whipped up another taco supreme with cilantro lime crema, and even had enough dough to make a focaccia in the Gozney as well.
As I sit here reflecting on all the good this weekend brought, my dopamine meter is reading full, because of family.
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Scrolling up from below, I knew when I saw the food it was going to be Richard Chrz 's post. Haha!
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Raided the freezer today and found some vacuum sealed chicken with Jamaican Jerk marinade and some other stuff. Grilled the chicken on the SnS kettle with the vortex. Served with South Carolina onion sausage, Cajun rice, and leftover BBQ charro beans along with a dinner roll. How's that for food culture diversity?
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So when I was at HEB a few days ago, I noticed that ground turkey is half the price of ground chuck. Can ground turkey taco? Let's find out.
Standard McCormick's Taco Packet process. The ground turkey I got is 80/20, so I thought that would be a good match for the usual chuck.
Narrator: No, no it was not.
Apparently, turkey has a much higher water content than beef. I think I lost 1/8 of the weight to evaporation and pour-off. Impossible to brown. It basically just stewed.
Here we are simmering after the taco packet and requisite water were added. (If I had been thinking, I would have put in less than the 3/4 cup of water that the packet calls for.)
And my usual assembly of such tacos....
Honestly, these were not bad.....and the flavor actually is fine (I mean, it's a taco packet plus a slightly illegal amount of El Yucateco), but the problem is the texture.
Ground turkey is mushy. Not a fan. It reminded me a little of cat food (and I am an expert on cat food). In fact, ground turkey (prior to the taco packet) has a light grey color that is moderately unappetizing.
I didn't throw the leftovers away.... I'll probably mix it in with some eggs, but I think I will stick to the $7/lb ground chuck for now (sigh).Comment
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We use ground Turkey in one meal only, our dogs, and it has way to much moisture in it, it’s almost disgusting to cook. -
bbqLuv I probably could get used to it. I just don't want to get used to it lol.
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Richard Chrz Agreed. When I plopped (and it did go in with a 'plop' ugh) the turkey in my first thought was "I think I may have made a mistake here." I was pouring liquid off every two minutes, but then gave up as I realized, I needed to just let it cook.
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Yeah, cause boiling off excess water is such a task.If I had been thinking, I would have put in less than the 3/4 cup of water that the packet calls for.
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Ribs and chicken for ALDS game 2 …. Plus Stacy’s Mac salad
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