Spaghetti Sauce. 20+ years tweaking recipe, especially since I had to go Lo-So (dium) a few years ago. I make my own Hot Italian Sausage. Yeah! Scrape that fond in!
I need to credit MH for his hot dog chili making technique. I brown the GC 1st, push it off to the side, cook the onions and then mix everything in.
#1 will use the left overs to make Lasagna Rollups
I have a bunch of biscuit cutters, molding rings with plungers etc ranging from 1 up to 8 inches in diameter. You pick your patty size and I'll make you one with a matching bun size. LOL
Father's Day weekend.....on Saturday we celebrated my Mother-in-law's birthday and Father's Day on Saturday. One of her favorite foods of all time is baby back ribs and since we purchased a OTG Weber kettle for Mom's Day it only made sense to bring the Smokenator over and do up some ribs. I dry-brined the ribs a day in advance and removed the membrane. I brushed them with oil and applied the rub in the morning. I used Kingsford Blue and had a hickory and apple chunk for smoke. Unfortunately I forgot to bring my Maverick so I was relying on the dome thermometer as a general temperature guide. Since the water in the Smokenator was evaporating pretty slowly this cook was probably in the 210-215 range. At the 5 hour mark I added more coals and applied my first of 3 layers of KC sauce. At the 7 hour mark the ribs were pulled. A few observations - first and foremost, every time I use the Sn now I pine for the Slow-n-Sear. Trying to jam the thing to capacity, having to refill the water every hour, having to knock the ash off the coals with that thin metal prod every couple of hours, having to feed additional coals through those small holes to extend cooks.....ALL of it is easier with the SnS. The ribs turned out good although I've done better. This leads me to my second observation - by far the best ribs I've ever cooked were in my 14.5 WSM. Weber kettles are awesome. They are incredibly versatile and do just about anything and all things are done quite well. Having said that, they simply can't do low-and-slow quite as well as a single-purpose device like the WSM. I gave these ribs and 8 out of 10 and the last time I did back ribs in the WSM I gave them a 9.25 out of 10. Along with the ribs we had coleslaw, Boston baked beans and garlic bread. Here are some pics:
That was the ribs just before I hit them with the sauce for the first time.
For Dad's Day, I cooked a turkey on the Performer with the smokenator. My wife and kids put together veggie foil packs and wild rice. It all turned out good. For the turkey I had all of the vents wide open. I used 1 small apple chunk and kingsford Blue. At the 2 hour mark I added a dozen Kingsford Competition briquettes as the meat had stalled. Once the Competition briquettes got going 165 was achieved pretty quickly. Here are some pics:
No pics, but just made probably my best chili ever (and I have won a few competitions). I make a lot of BBQ, nobody leaves hungry, so I have a ton of leftovers (probably 20 pounds of pulled pork and brisket right now). The wife challenged me to come up with some recipes to use it so today I made MH's chili with a few changes. No carrots, used the sauce from a can of chili in adobo, and used garlic and onion powder instead of the real deal, my girls have texture issues. Oh and a can of black beans.
I haven't found a better and easier use for leftover brisket yet that the whole crew will eat.
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
Awesome pics people. I've been down for the count for awhile, so easing my way back in. Even used the gasser first - *gasp* - for some asparagus, yams and "country style boneless beef ribs" - still don't really know what these are but I cooked them like steak to medium rare and they were pretty good.
Then Sunday I did Singapore Chicken Satay (even found some frozen galangal) with peanut sauce and cucumber, with rice and butter/boston/bibb lettuce. I did the chicken with the SnS - 10 skewers fit perfectly across and the heat shield keeps the skewers from getting too hot.
I was at the store minding my own business and then I saw these. They were placed right on top of the regular steaks.
I rushed to the butcher counter and Told him bag them. He looked at me funny and he said "I guess it's your lucky day"
Wagyu steaks at 18.99/ lb. I normally buy just one steak at a time but not this time.
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 brown the GC 1st, push it off to the side, cook the onions and then mix everything in.
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