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.
From the good morning thread Richard Chrz posts, I mentioned I was going to cold smoke cheese. I did it today. On the Kettle with cherry pellet in the pipe, 3.5 hours. Wrapped in B.P. and we'll check it in about 2 weeks.
I failed to mention the B.P. is for a couple of days. Then they're wrapped In saran or vacuum sealed. TBD.
Update: wrapped in saran and in a zip lock. A week minimum. I might check next weekend. We'll see. Oh, when wrapping the aroma.
Basically you start a pellet smoker cold, put the wings on and set the temp for 400 degrees. I flip them at the 25 - 30 min point and start checking the temps periodically until they reach 195 - 205 degrees.
Some people do 0-375 or 0-350, it is all personal preference...
I have a Kettle w/Vortex and a pellet grill. I've been meaning to do each method head-to-head to see which I truly like best. (Probably the Vortex, but if one only has a pellet grill, this is probably the way to go!)
Michael_in_TX I ahve a Vortex as well...I go with the "Easy Bake Oven" because of the simplicity and it does provide good results...I do love the Vortex wings as well...
Another simple meal; Pork chile verde with cilantro/lime rice on the side. Served with a side salad and some tortillas. As you might notice, it is a proper chili...
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, in the interest of pushing protein on my lovely bride, who needs it to help with healing some damage to her body, I've been pushing red meat.
Monday evening was two overpriced USDA Choice Angus strips from WallyWorld, courtesy of the Genesis.
They did not get a great sear before being done, as I was using the "just keep flipping" method until the steaks reached 135. As I drank small 4 oz pours of barrel aged Flanders Red from the kegerator in the garage....
Got a little flame after I basted the steaks in butter trying to force more "browning/crust" on them... butter flames right up when it hits those flavorizer bars!
And to accompany the protein, I made artichokes and salad. Just steamed on the chokes this time... with Yvonne kinda laid up with a leg elevated on the reclining couch, we are eating all our meals in the den right now...
And just to prove I eat my meat on the med-rare side of things, and also that I own VERY crappy Amazon Basics steak knives that shred more than they cut:
For Tuesday dinner, and at least today's as well, I found a chuck roast that had been at the bottom of the deep freeze since January 2025, thawed it, and made Mississippi pot roast in the Crock Pot, something I've never had and always wanted to try. I made mashed potatoes, serving over those, and steamed glazed carrots on the side. This is after I shredded up the meat with two forks.
Verdict? We both liked the Mississippi Pot Roast. I used the recipe I found on the Hidden Valley Ranch website, since I had a big shaker bottle of their seasoning in the pantry. And I had to sub chicken broth for beef broth as well, but that was just 1/2 cup in a big ole 6 quart pot.
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
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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.
Oldie but goodie. Kicked up a bit. When tossed in butter and Frank's Hot Wing Sauce, I added a fair amount of FlatIron Dark and Smokey. About 70K on the Scoville scale.
Since its a thunderstorm and Friday in the midwest is usually a fish fry so I got some walleyes out and dropped them in the deep fryer. Hoping to smoke some chicken wings Sunday. I forgot to take the picture until we each had a good portion on our plates. Ten pieces and only three made it to the fridge for lunch tomorrow.
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
One of our Grandsons is making his First Communion in a couple weeks. He called a few days ago and asked if Grandpa would make Pulled Pork for his party. It's a nice day in Minnesota to smoke 4 Pork Shoulders on the LSG Adjustable! We'll be delivering them to Columbus OH in 2 weeks.
Those look great. I too will smoke mine according to what the weather allows. Let them rest two days in the fridge for flavors to meld then freeze until needed. Congratulations on the first communion for your grandson.
You are supposed to get a party for First Communion and Grandpa's are supposed to make pulled pork for it? I missed out. 😉 I didn't get a party for Confirmation either. 😩
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