Looks really good, gotta be happy with that for a first run.
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Thanks John.
Tonight it was traditional, but grilled, frenched racks of lamb:
A few more pics of the process are here.
And for those keeping track, this meal comes in well below 20g of carbs. That's a homemade low-carb roll (3.3g), the lamb crust had about 7g for an entire rack, and broccoli's about 3.5g per cup.
Not to waste a good fire, I've a pork shoulder "roast" out there that should be good for pulling in a couple of hours.
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My favorite threadâ€â€just pages and pages of good looking BBQ sprinkled with tips and advice.
I'm off for the next couple weeks due to the holidays and today is Day 1 of what will hopefully be daily cooks. Practice, practice, practice and some good eatin' in between!
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These need a few more hours but as they are ingredients in future dinner I vacin them up for later. DW I'm going to be having a big batch of those pinto beans out on the ice real soon!
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Well we had that duck talk the other day. Look what you made me do........
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DWCowles commented
[COLOR=#6A6A6A !important]December 21st, 2014, 06:35 PM[/COLOR]
And let me tell ya, that was a king size tater. Only could eat about a fourth of it.
But I bet you ate all the Steak? Didn'tchaComment
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Time for some Jameson Whiskey.....
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Here's my pulled pork from last night. Not sure exactly what it was as the label said something like pork shoulder roast picnic and it was only a couple/few pounds. Regardless, it was/is good. This is how it fell apart when I took off the netting
Sorry for the blurriness -
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This was last night, but I didn't have the opportunity to post them last night so here you go now.
Prime ribeye dinner, complete with homemade garlic mashed potatoes, sauteed broccoli, Cole's garlic toast (fav) and sauteed mushrooms. Ribeyes were reverse seared to medium rare over hot well lit charcoal and two tiny slivers of red oak, shim sized, barely enough to do anything but I couldn't resist.
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Day 1: I decided to go with the WSM instead of the Brinkmann for today because I was cooking dinner for the neighbors and I wanted the ribs done right. I'll start practicing on the cheapo tomorrow. Both the Auber and iGrill did a fine job of keeping/reading the smoker and internal temps, respectively, but the iGrill died on me later in the cook because the heat from the smoker warped the main unit. Good excuse to upgrade, I suppose.
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Shrimp and beans with asparagus. I dusted the plate with chipotle powder.
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Well, I haven't got my Pizza oven running but I wanted a pizza and did this in the inside Kitchen oven.
I set the oven at 550*F and when the pizza stone reached 537*F, it took forever, I put the pie in and about 7 min. later this is what I took out.
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Monday Night Football Vortex Wings
I am truly addicted to wings on the Vortex. They're just so easy and so tasty. About 60 fully lit coals into the Vortex, chunk of wood above on the grate (tonight it was cherry wood), and 35 minutes later - full on goodness. The key is having the patience to leave them on a few extra minutes so they crisp up.
Here they are just off the grill
Then tossed in sauce. Finally did MH's basic buffalo sauce, with a little extra garlic. Damn these are good.
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