Lots of cooks on here aren't bbq, that's fine. It's all about food bottom line. Used to post quite a bit on baking bread here, hasn't been much lately though.
-
-
Yes, steak, 22 oz prior to trim. Brined 3 hours with beef tallow as a binder. Then course pepper prior to cooking. On the Kettle. Indirect per Meathead method. Kettle at 235. Mesquite for smoke. To 90° then flip to 115°. Let it rip direct flipping every minute. Temperature to 129. A grilled baked potato to go with the steak.
Comment
-
Back in October, I took delivery of a brand new Hasty Bake 357 Pro 2 days before I had shoulder surgery. So that coupled with a miserable New England Winter, I have not had much of a chance to get to know this beautiful grill. I have done a few small (break in) cooks and have struggled with fire management.
That changed tonight. I was able to connect the dots from what I learned on those previous cooks and cooked the best chicken I have ever made. Crispy skin on the outside, nice and juicy. I think I'm going to love this grill
Comment
-
I built my first UDS last fall, and i was struggling with keeping steady temps.
I suspected it was my charcoal basket being too shallow and wide, the burn would spread to one side only, then stop.
Then rain came and did not stop until last week.
Yesterday i replaced the basket with a narrower and taller one. Problem solved, the drum is very obedient now.
I proudly present to you my first ever successful and painless cook on the drum, the test ribs.
Comment
-
Lamb Loin Chops!
Picked up some Lamb Loin Chops then marinated in a mixture of garlic, fresh rosemary, red wine vinegar, olive oil and All Purpose rub for a few hours. Mixed together a basting sauce using garlic, fresh rosemary & mint, olive oil, splash of soy sauce, Dijon mustard, salt and pepper. Fired up the grill and preheated a cast iron skillet. Seared on both sides over direct heat for about 1 min per side, twice then moved indirect to finish cooking. Pulled at 143-145°F. Served over Parmesan Polenta! DELICIOUS!
Comment
-
Shredded Beef!
Picked up a chuck roast for shredded beef to make for a friend. Cut into large pieces, seasoned, sliced up an onion and grabbed a jalapeño. Pre-heated a cast iron skillet then seared the beef before adding in the rest of the ingredients. Pressed for time, I threw it all in the instant pot, added beer and beef broth then pressure cooked on high for 50min. Once complete, shredded the beef. Placed back in the hot skillet on the grill to crisp up just a little. Excellent on hamburgers rolls, over potatoes, etc. Delicious!
Comment
-
Sous vide bone-in pork chops, then seared in CI on the Weber gasser. Grilled artichokes to go with them.
Comment
-
Another fine day of an ice storm here in Northern Michigan so cooking is inside today. Tom from the Soo would understand he is getting snow bombed. Anyway made a pot of Jambalaya. Smoked Andouille from the meat market some boneless chicken thigh meat and some gulf shrimp. Would have had more color if I used a colored pepper but didn't have one. Also made a pot of Cream of Asparagus soup.Comment
-
Well, I am playing catchup. Our trip to Israel March 3-12 was canceled for obvious reasons, and during my "staycation" I've done some cooking, but been lazy and missed a lot of photo ops.
Last Friday I pulled out a couple of sourdough thin/cracker crusts out of the freezer, stretched them out after a quick thaw in lukewarm water, and made another couple of veggie pizzas with what I found in the fridge - baby Bella mushrooms, Vidalia sweet onions, black and green olives, and for the sauce Italian grown crushed San Marzano tomatoes, olive oil and salt. Each time I do this, I get a little better at the process - the stretching, the shape, and the crust consistency.
Comment
-
That looks great. I do love a thin crust veggie pizza. -
Richard Chrz I owe it all to your inspiration! And I've recently discovered that the Ace Hardware about 1/2 mile from my house sells... Gozney pizza ovens! And they appear to track with the website sale pricing Gozney does from time to time. I'm keeping my eye on those bad boys for now...
-
-
On Sunday March 7th, for Yvonne's birthday, I uncovered the griddle that had not been touched in 6 months, and was pleasantly surprised that it was not covered in rust, and it just needed a wipe down with water, then oil, to knock off some dust and dirt that somehow accumulated under a hard cover and canvas cover. For Sunday the theme was bacon Swiss and mushroom burgers with grilled onions, and grilled corn on the cob - all cooked on the Camp Chef griddle. While I was too busy racing against a storm rolling in to get cooking pictures, I got a picture of my paper plate!
Today I repeated the process with just plain burgers. You know you have smashed it good when you get that "lacing" to the meat...
And the proof is in the scrape and flip!
And it was a quick scrape and wipe. All clean! Nothing like a well seasoned griddle!
Comment
-
I’ve been doing a lot of using up odds and ends in the vegetable drawer and elsewhere.
I had some (6 oz of) Puglia lentils from RG. 5 cups of water. Half an onion, half a lemon. I scrounged a carrot and a celery, I had several small loose garlics. I picked enough loose parsley from the bunch that was a week+ old. I had a tomato that wasn’t getting used. And there was a nice sized piece of summer sausage from last weekend’s cheese and crackers thing we ate when we caught up on The Pitt.
Lentil soup. For completeness’ sake, for anyone who wants to duplicate it: at the “taste and adjust” point, in addition to salt and pepper, I added about a tablespoon of BtB chicken. I wanted to use vegetable, but I didn’t have any. And I cooked 1/4 cup of rice into the soup to thicken it a little. This was a damn good soup.
Comment
-
I always 1) buy lemons and limes, thinking that I really like them, 2) put them on the windowsill over the sink so I won’t forget they’re there, and 3) forget about them and throw them away 2 weeks later when they’re dried out like leather. This time I remembered to use that lemon!
(Limes get used a lot when I fall back into the SW Tex Mex groove.) -
Mosca I had the same issue with the citrus. Finally went to purchasing the little plastic ones with the juice in them for cooking and only buy fresh ones for the summer grilling and cocktails. We just don't use them enough.
-
-
Garlic Parmesan Cheeseburger Bombs (Tweaked)
Made a half batch with tater salad and macaroni salad for the sides.
Comment
-
Smoked tomahawk pork chops with memphis dust and glazed with my rum molasses BBQ sauce:
Comment
-
Nice looking. I now use the Memphis dust for my dry rub on pork and also sprinkle on my pork when grilling. Just have to be careful on flame with the sugar in it but that is my fave now. -
cruiseplanner1 - Me, too! Sometimes I use other rubs, but usually not.
-
Wednesday night chicken train.
Pics and method. Cheap and easy. Enjoy.
Wife said it was the best chicken she's ever eaten. Tonight was backyard chicken night. Simple leg quarters and thighs. Easy, cheap and delicious.
Here's how I made it.
Get the grill ready with a hot and cool side. Hot side gets hot charcoal (I used lump). While the grill is heating up, unpack chicken parts and season with your favorite rub. Before seasoning, pull the skin back and season the meat directly. If you just season the skin the meat will never see it. Pull the skin back over then season the skin. Flip the parts and season the underside. Flip again and hit the pieces with some spray oil. Avocado, Pam or if you want to get really fancy duck fat (raise that pinky finger). Place the chicken pieces on the cool side of the grill skin side up, add a chunk of smoking wood to the coals, I used pecan. Cover the grill. Cook it for 30-45 minutes then flip with tongs and cook for 15 minutes more. Flip it once again and cook for another 12-15 minutes. You'll know it's ready when you thump the skin with your index finger and it's crispy, doesn't give, just cracks. These are dark meat pieces and can take heat and higher internal temperature finish.
Pull the pieces off with tongs, being careful not to pierce the skin and place on a board or a bunch of paper plates. Rest them on your kitchen counter and DO NOT cover. Covering them will steam the skin and reverse the crisp, making that Blue Ribbon award skin floppy, sedentary and just plain gross like your last Tinder date. The chicken can rest for about 5 minutes before the steam from the meat starts adding moisture back to the skin.
I like to serve this with sides that are air fryer friendly like potatoes and green beans. Timing is easy, chicken is on the grill for an hour.
Easy clean up, easy meal. Be the King or Queen of your kitchen 👑
Last edited by Hulagn1971; March 12, 2026, 08:12 AM.Comment
nice lookin cooker!
Comment