After I cooked burgers tonight, I roasted 2 red peppers on the charcoal grille. I like to have these on hand for a lot of things. I use them in Meathead's Fancified Pimiento cheese and it really adds a layer of complexity to an already marvelous recipe.
They were on the semi-warm grille for 40 minutes to get that char into the meat of the peppers. Mmmmm ....
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
I should have said something about them. The steaks were Australian grass-fed filet mignon. I bought an entire tenderloin the last time they were on sale and trimmed and portioned it myself to about 2 inches thick. They were then double wrapped in plastic and out in a Ziploc bag in rhe freezer. I thawed them in cold water. There was very little purge and the were in very good shape. The recipe is what I have been doing for years except I fairly recently started Iain Alton Brown's recipe for measurement which provides more consistent results than my old ad hoc way. I saute some minced shallot after taking the steaks out and before deglazing the pan. I used light cream instead of heavy since we always have it in the house for coffee. I used a mix of cognac and bourbon since the bottle of cognac I keep for cooking didn't have enough left which I didn't realize in time to get more. In the end they came out great. Served with garlic mashed potatoes.
Did up some short ribs yesterday. I used olive oil to hold the rub on some of them and used my homemade mustard bbq sauce on the rest. The smaller ones were done in about 5 hours and the meatier ones took about 9. We also had some broccoli and mashed potatoes. The wife says I can't just have meat for dinner.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Smoked a pork shoulder picnic yesterday, see thread here, and made a pulled pork & monterey jack quesadilla (low carb tortillas) for lunch today, with some sour cream and taco sauce
Last edited by The Burn; January 27, 2015, 01:15 PM.
That sounds awesome man, I can't believe I didn't think of this one. So many things you can make with PP. I threw it in my Chili the other day and it turned out awesome. Nice pics brother.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Barrister DEW's Best BBQ Baby Backs - spur of the moment.
I went out to look for something to cook and found some nice baby backs (the price is still outrageous, but that's another story) and bought these:
Salted and rubbed them up with Barrister DEW's Pork Rib and Butt Rub - only about 40 mins with the smoke and rub while I got the smoker ready and pre-heated:
Going on the Masterbuilt at 250°F with pecan chips for smoke (which I have never used for ribs before). I'm hoping to get them done in 4-5 hours.
DEW
Last edited by Dewesq55; January 27, 2015, 02:45 PM.
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
Tonight I am doing two pork tenderloins wrapped in a bacon weave on my keg.
I am using peach chips and the vortex to deflect the heat to the outside of the keg. Then I put the peach chips on the inside of the vortex to smoke via radiant heat from the coals circling the outside of the Vortex.
This also got me thinking...what cooking surface makes the best bacon? IMHO, its a griddle. So I preheated my cast iron griddle in the oven to 300 F and put the pork bomb on that and threw it on the keg.
I don't know if it will make much of a difference, but it will sure make a difference when I try to pull it off the grate. Last time the bacon stuck to the grate and the bacon weave was compromised. (blasphemy)
Here is the pork bomb with the griddle on the keg. I threw on the jalapeño cheddar brats on the side. I was originally going to stuff the tenderloin, but rolling up two small ones in the weave was challenge enough.
The result was better than I expected. The tenderloin was as tender as any I've had. I brought the internal to 135 F. That temp is perfect in my opinion. I ran into a bit of trouble with the salt. The seasoning I used also had salt so, being that I used cured bacon, I got twice the salt I wanted. It wasn't enough to ruin it but noticeable.
Attached Files
Last edited by Spinaker; January 27, 2015, 09:32 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
So, I think the upshot is that I don't really like baby back ribs all that much. I think I cooked them properly but they had a bunch of dry white loin meat on the top and I don't find that all that appetizing. They were only cooked to about 170°F. The flavor was good, but I just like spare ribs better, I guess.
OK, just to put a bow on this, out seems that one side of the first rack I cut had a thick section of the lean loin meat which made the ribs dry and unappetizing. Add you got to the other end of that rack and pretty much all of the other rack did not have so much "white meat" and were pretty good as leftovers.
Right, let me guess, the thinner end (the tapering "tail" end if it were a fish filet) has less meat on top? This is why I recommend trimming to an even thickness across the entire length. And this is why BBs, also being more expensive, are becoming less popular among some since they can be higher maintenance when they're larger.
15 minutes dinner. Pulled out homemade pasta from the freezer, dumped in boiling water. Pulled out my emergency wild sardines, capers, dump in sauteed onion and garlIce. Add some Sriracha, mix that mess up and serve.
TB, one thing I've taught myself is to always have boiling water on one of the back stove plates and the oven on when cooking. My mind is always racing, I can change plans in a second.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I have been baking the same recipe for whole wheat bread for the last 15 years. I grind my own wheat and I have never been happy with the results. For Christmas I got the "Bread Bakers Apprentice" by Peter Reinhart. I learned about "soaker" and "poolish" and it changed the texture of my bread so much.
Anyway, I cranked up the big pellet oven aka Rec Tec and baked the bread and rolls. Wow, they were terrible.
So, I had a major learning over the past two days and it was worth it.
Last edited by Marauderer; January 30, 2015, 09:23 AM.
Yep Barry. Though I've increased by allowable to intake to about 40g per day, plus one cheat meal per week. As much as I like meats, it was getting a little monotonous after 5 months.
Whole Wheat bread is a different process than a White unbleached Bread flour process. If you have a tight crumb just increase you water content. Whole wheat sucks up much more water than white flour does. Increase your water content by 10% of your flour weight and you might find a more open and light crumb. If you understand the bakers percentage you will know what I'm saying. If you don't. Just add a little more water.
This bad boy was cooked sous vide at 138 degrees For 6 hours. I just dropped it in on my way to work, it was ready the flame upon my return. I prefer medium rare but the wife prefers a twice killed cow. 138 is a compromise Dessert?
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Not for nothing, but Ernest for President! Am I right? I mean, come on, who doesn't want to be Ernest for a day? Or just a member of his family who gets to eat his food? And how many of you log on sometimes just to see what that crazy Texan's got going now? Where did you get these mad skills, man?
Much appreciated Jordan. Trial and error, coupled with my disappointment in Restaurant food. I mean you go out to eat and you're pretty much paying top dollar for mediocre food and ambience.
I can pay $30 for a great steak that can cook at home and feed my whole family. That $30 probably won't cover my mediocre steak plate if I ate out.
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