Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Spinaker]

Korean Kalbi Wings with toasted sesame seeds and freshly chopped chives.
I put them on the Keg with the Vortex and they came out great. I also had a cast iron skillet of potatoes, onions and portabellas right over the top of the vortex. I used Avocado oil in the skillet because of its high smoking point. I didn't want it to burn when it was right over the Vortex. ​The internal of the Keg was reading about 450 F though out. I only filled the Vortex about half full to restrict the heat out put.
I'm still amazed at how well the Vortex cooks wings and the like. The skin is always crispy and caramelized. It's wing Nirvana. The Vortex, although simple, really ups the game in my opinion. If you don't have one, get one.

[Huskee]

Awesome!

[eugenek]

Kalbi marinade with chicken wings? That sounds and looks great!

[Ernest]

Marsala wine infused sausage and peppers. Yes there are a few potatoes in there too.

[Dewesq55]

Yum!

[Spinaker]

looks great, is that Lemon grass?

[Ernest]

No, chives.

[Ernest]

Ladies and gentlemen I present to you sous vide ribs. I planned to finish this experiment tomorrow but my daughter wanted ribs. I'll make a detailed post later.

[DWCowles]

What's on the menu tomorrow Chef Ernest?

[Ernest]

Whatever the kids "demand" LOL

[The Burn]

Ribeye tonight. Used the Vortex pushed over to one side for the indirect, since it's so good for the sear.

[Huskee]

Looks good from here. What doneness were they?

[The Burn]

Medium rare, just couldn't get a good angle for the photo. After being vacuum sealed & frozen, they are thinner than when I cut them.

[eugenek]

Doing 10 slabs of short ribs and I've stuffed them all into my WSM. I'm using the rest of the Mexican-sourced beef my butcher provided but with a total of around 10lbs of brisket meat cut off. Going to be setting up in front of his shop to provide some samples for a few hours. Got the smoker temp up to 300° then placed 5 on each rack. I'm trying a rib rack on the bottom to stand them up and overlapping the rest on the top. Curious to see if the temp can get back up and stay around 275°.

[eugenek]

Thanks Barry, I'm slowly learning how adjusting to conditions is going to be a big factor. When I woke up the smoker temp was down to 211° and the internal was at 167°. A check of the graph showed it was there for about 30 minutes. I just got finished wrapping them all and I got the temp back up to 285 now. A little behind schedule but hopefully it'll work out. Thanks!

[jmott7]

Eugene,
Let me know if you set up outside your butcher's again. I'm close enough, that if the time is right, it would be fun to come try your food.

[eugenek]

Hey Jordan, I'll let you know when we do it next time. Probably in March.

[Marauderer]

Eugene, you are a very enterprising fellow. I am impressed. I hope the cook goes well and you continue to build a bridge with your Butcher. I am looking forward to your next post on this with maybe some pics.

[eugenek]

Wasn't my intention and I still have so much to learn, but I like to go all in on my hobbies. It's an endless quest for expertise, right? As for my butcher, he's been really supportive. It probably doesn't hurt that I bring him and his staff some samples.

[Marauderer]

Eugene, you are not slow. I am really proud of you, you are a take action kind of guy. You listen, look, and then try it. I am sure your Butcher and his staff really appreciate your samples. If I ever find a butcher shop I will do the same thing.

As for the baffle you just need to design or find a small portable one that is easy to build. I am going to build one for my little camping pellet grill, it will be three sided, and will post pics and narrative.

If you have a graph you should also have a remote thermometer like a Maverick that has an alarm for low temps so it will alert you when something isn't right.

[Marauderer]

As for Hobbies, that is the only way to be. I could go on and on about my hobbies.

I do subscribe to the theory that "He who dies with the most toys wins"!!

[Ernest]

Eggs Benedict

[Marauderer]

Ernest, what is under the hollandaise?

[David Parrish]

Is that bacon? I really like bacon.

[Ernest]

Doc, David, it's Canadian bacon and bacon bacon!

[Marauderer]

Doc, David, it's Canadian bacon and bacon bacon!

OOOoooooo!! That sounds great. It doesn't look like the traditional English muffin on the bottom either??

[Ernest]

Good eye Doc! I knew that I was going to have crunchy bacon so I decided to bake an English muffin loaf. cut out the crust and let the bacon supply the crunch texture.

[Ernest]

Come around the house!!

[Jon Solberg]

Looking AMAZING Ernest.

Standard fare around here today. I'll take it.

Babybacks, beans and creamy slaw.

SO is it wrong to put a French oven in the smoker? Today I say NO! : )

[richinlbrg]

NOPE, nothing wrong with it at all. What time did you say it'd be ready? Thinking it'll add some GREAT flavor!

[Jon Solberg]

7:30pm Eastern time +- a few. Come on!

I always do them in foil pans but today I'm livin on the edge. WOO HOO!