Soul food for......... The soul!
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This looks amazing. I bet this one didn't last long after the picture -
Oh...That looks good!! I see there is a sauce and syrup..Anything special?? -
My apologies troymeister, I just saw your comment. Nothing special, just real maple syrup over the waffle then chicken and finished off with a slightly spicy gravy from Chicken stock.
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Cooked for carnivores and pesce-vegetarians tonight.
Butterflied boneless leg of lamb on the SnS with oak
Works out nice even though it's unevenly shaped/sized. More medium on one end and medium rare in the thicker part.
Garlic Lemon Dill Salmon (also done indirect on the SnS with alder, while the lamb rested)
And Mustard Aioli Grilled Potatoes - finished with fresh green onion, tarragon and flat-leaf parsley
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Thanks Gents. Things really are getting easier with the SnS. Felt comfortable enough with the stability to disappear for about 45 minutes. Going to finally do a pork butt on it sometime this week and some bacon next weekend. Then I'll be able to do a review and say that I've done the gamut of my cooks.
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My first skirt steak - and I actually got 1 pic this time!!
Marinated in Michael Symon's skirt steak marinade:
MICHAEL SYMON'S GRILLED SKIRT STEAK
1 1/2-2 pound Skirt Steak ( or Flank; Hanger; Beef Heart)
1 cup Balsamic Vinegar
1/3 cup Brown Sugar
2 Garlic cloves (smashed)
2 sprigs of Rosemary
1 teaspoons Chili Flake = omitted
Olive Oil
Salt and Pepper
Hot and fast over the SnS, no water in the water tray. Best corn of the season so far!!Comment
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First SnS ribs... Beware: They cooked FAST... I was gonna bend test at 3 hour 45 min and they were already done! Actually over done! I was maintaining 250 deg F... like we have been talking about.
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Ribeyes done on the gasser with GrillGrates...
This is a perfect example of why you don't rest steaks. Had to get them done because of an impending summer storm, otherwise everything would have timed perfectly with steaks right off the grill and hot rosemary oven fries. In fact, it started raining during the last 2 minutes of the cook.
The two on the right were slightly thicker, so I got to test cooking steaks with different thickness and getting everything to the right IT at the same time. (shooting for 135) Flipped more than once, too.
4 hungry people + 4 ribeyes = 0 leftovers. So, a good time was had by all!
--EdComment
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Ribeyes done on the SnS with GrillGrates serve with loaded baked potatoes and fresh corn on the cob.Comment
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Another summer evening, another meal of London Broil and grilled Corn, courtesy of the SnS
More importantly, I started curing this beast of a pork belly - almost 14 lbs - for some bacon
Most importantly, when I went to a local meat market to get the belly, they had a couple of Angus Choice whole packers at $3.99/lb!! So I've got a cryovac'd 14-pounder in the meat locker, aka fridge in the garage, just waiting to be cooked. I think I'm going to separate it, pastrami the flat and smoke the point.Comment
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Well it's my favorite time of the year, Salmon fishing on beautiful Lake Michigan for the Ludington Offshore Classic. Headed to the west side of the State tomorrow so I pulled out a large pack of Lake Trout fillets and brined for four hours in a solution of salt, pickling spice, and brown sugar then rinsed and put uncovered in the fridge for two hours and smoked in smoke mode with BBQ'rs delight cherry and pecan and glazed with pure Michigan Maple Syrup at the end and pulled at 145. I am Going to take with me to give the guys a little extra incentive for the tournement, LOL.
These pics are from last season.
Last edited by Powersmoke_80; July 14, 2015, 08:47 PM.Comment
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Bring home some fish brutha...lolComment
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Weeknight dinner of pork loin and potatoes on the Performer. I dry-brined the pork loin 2 days prior and lightly hit it with a rub before going on the grill. I cooked it indirect and it took 1.5 hours to hit 145 internal (the high end of medium rare/low end of medium). During the last 45 minutes of cooking I hit each side with a little bit of KC sauce. I used Kingsford Blue as my fuel and an apple chunk that was a little bit bigger than a golf ball to season the food with a little bit of smoke. I also cut a couple of russet potatoes into rounds, tossed them lightly in olive oil, salt and pepper and cooked them indirect as well. Here are some pictures I snapped:
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A quick cook last night. I've had trouble finding what I want lately.
2 store, not beef tenderloins for #1, no wild salmon, either. So I got a NY strip and a two-pack of sirloin cut to look like tenderloins.
Montreal rub, reverse seared with the SnS, and a side of zucchini and onions with olive oil, basil and oregano.
A good weekday dinner.Comment
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Looks good. Why so few charcoal? I'd say reverse sear but you have on steak on the hot side. What's goin on here? lol -
It was a reverse sear. That steak was close enough to temp for me, so I was getting a little sear on it.
There were unlit coals still in the SnS, but it ran plenty hot to get a quick sear.
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Just finished 8lbs of bacon.
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I just had to smoke something
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How'd you get that smoke ring? All the details please
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David Parrish I damped the ribs in the freezer while I prepped the smoker. I was using big worm with lil smokey charcoal chamber. Removed the water bowl completely and smoked them for an hour. Then put the water bowl back. I wanted the smoke to hit the ribs without any obstruction. Cooked at 220-230 all the way.
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Sous vide pork chops, sous vide broccoli and roasted pepper with parmesan and garlic mashed potatoes. The chops were pre-seared on a very hot cast iron griddle then in the sous vide bath at 143F for 45 minutes. Finally they were seared again briefly. They were moist and tender but didn't have much flavor. It was my first try with my Anova. I am looking for suggestions for more flavor in sous vide pork chops if any of you sous vide veterans have any. The broccoli was in the sous vide bath in a vacuum sealed bag at 183F for 50 mins. The taste and texture were ok, but as you can see, the color turned drab. I think next time I will try blanching and shocking it before putting it in the bag.
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