Ribeye. Mac & Cheese and a xlarge baked potato. Did I mention that the Ribeyes were sear on the new cast iron grate over the SnS. Thank you Ernest 
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Bacon wrapped cheddar jalopenos. FYI, 4.5 lbs chicken wings / drummies completely line the perimeter of a 22.5 kettle. No Couch Tonite!
--Ed
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Easy-Peazy!
12 (more or less) jalapenos cut in half (try to keep stems - not always possible)
Remove ribs & seeds.
Your choice of cheese. I used medium cheddar. Sharp cheeses tend to cook "greasy". Cut the cheese into sticks so 2 or more can be stuffed into the jalapeno.
Cut a package of bacon in half (width-wise). Wrap 1 (half) bacon strip around the cheese-stuffed jalapeno. Don't worry, it will stick without toothpicks.
Oven @ 400. Cook for 25-30 minutes until bacon is done to desired crispness and cheese has melted. You can see that I put them on a rimmed baking sheet with a rack. Foil underneath makes for easy clean-up.
I'd try it @ 425 the next time to get the everything a little more done than what you see in the picture. I'd also try it on the GrillGrates by nestling the jalapenos in the valleys between the rails. Sure you could do them with an SnS, etc.
4 people devoured the dinner - LOL!
-- Ed
Recipe courtesy of Food Network mag May 2015.
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Sous vide ribs.
Had a quick weekend getaway with the kids. Dropped these in the 145 degrees hot tub time machine Saturday morning. Came back Sunday, fired up the SnS, dropped in some pecan chunks, got the ribs on for about an hour then seared them lightly.
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SnS country style ribs. Why don't I cook country style ribs often?!
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Well, here I go again, will I ever learn?? Thanks all, but that was rhetorical. I was kinda pleased with my cook tonight. That is until I saw Ernest's! LOL!
Super small lamb chops, a tenderloin and a big ribeye, with different levels of doneness.
Overall, good rum. The SnS ran 225 steady!Comment
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Sous vide beef back ribs. Dry brined, rubbed with BBBR and into the HTTM at 135ºF for 27 hours. Then on the gasser at warp 10 with some Barrister DEW's Rum Molasses BBQ Sauce. They were really quite good. You can't really see it here but most of them were still pink and juicy inside.
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Pulled pork sandwiches. (Special thanks to _John_ for his timely advice at a critical juncture of this cook)
I started with a 7.3 pound bone-in butt. Dry brined a few days ahead of the cook. Dry rub applied the night before. At 5 AM last Friday I began prepping for the cook. I cut the butt "in half". Unfortunately, I didn't cut straight so I ended up with a 4.3 pound bone in butt and a 3 pound boneless butt. This is a technique I picked up from Huskee. Cutting a large butt into 2.5-4 pounders which slightly shortens the cook but more importantly exposes more surface area of the meat to the smokey goodness of the cooker. I used the 14.5 WSM with a small hickory chunk - a little bigger than a golf ball and a large apple wood chunk - a little bigger than a fist. I put a plastic cup upside down in the charcoal ring, put the 2 chunks off to each side and completely filled around the plastic cup with unlit Kingsford Blue until it was slightly mounded. I then removed the cup thus creating 'Soo's Donut'. I lit 10 briquettes, dropped them into the hole, added a couple of more unlit coals on top and then filled the water bowl most of the way with boiling water. I immediately added the 2 butts straight from the 'fridge and had all vents more than 3/4 open. Even with the cold butts in the chamber the temperature quickly rose. It was 5:55 AM when the butts were added. When It climbed to about 235 I closed the top vent to about 1/2. For the next several hours the temp was in the 225-240 range. Perfect so far. At about the 6 hour mark (noon) the temperature began to climb which indicated to me that all of the water in the bowl had been used up. So I closed the top vent so that it was barely open (less than 1/8 open) and the temp stabilized at 250...
It came out of the stall and hit 180 where it stalled again. It was around 3:00 or so when it hit the second stall. My plan was to pull it out at 6, wrap/cambro for an hour and eat a little after 7. So, when it got to be 4:15 and it had only climbed to 183 I decided to seek advice. I set up a thread seeking immediate advice in the next 30 minutes. I figured that 5:00 is when I had to make the key decision: wrap for the last hour of the cook to make sure it comes to temp or just let it ride unwrapped. I use water for the first part of the cook for a few reasons. One, it acts as a heat sink which enables me to keep all of the vents mostly open without spiking the temp. This serves 2 key purposes: one, plenty of oxygen flowing to the wood and coal all-but eliminates the possibility of bad smoke. Two, the steam helps apply the smoke during the early critical stage of the cook. As an added bonus the steam helps keep the meat super juicy and tender plus I really like how the super humid cooking chamber cooks the meat. The tradeoff is that it's so sauna-like in my little cooker with water that bark simply doesn't develop during this phase of the cook - the bark comes later after the water has all evaporated. I really wanted to go unwrapped for a couple of reasons. Obviously I wanted to develop more bark but I also didn't want to flood the cooking chamber with air by removing the lid. So, as 5:00 was approaching _John_ suggested that as long as I had plenty of heat left I should climb to optimal internal temp by my 6:00 target. So, I opened the top vent most of the way at 4:45 and the temp quickly climbed to 275. After fifteen minutes it settled in at 270. It stayed at 270 until about 5:30 or so and then began to slowly drop, which told me my fire was entering final decline. At 6:00 the internal temp of the butt was 196 and the cooking chamber was now down to 260.
What an amazing little cooker the 14.5 is. I used maybe 6 pounds of charcoal and it ran for a full 12 hours and at the rate it was going it could have gone to 13 hours and would have probably been at 220 at that point. After the meat was on the grates the lid was never lifted until the meat came out. I didn't add any coals and the only air-control adjustments I made (probably a half dozen in total) were done with the top vent. The pork was lightly dressed with my scratch-made KC sauce. It was served on toasted ciabatta rolls with my homemade hot sauce and 'Tidewater coleslaw' (p. 274 of License to Grill) which is a creamy slaw. The sandwiches were accompanied by grilled corn on the cob. This was hands down the best pork butt I've ever cooked by a considerable margin. Everything was just right. Good bark, good smoke, visually appealing and incredibly tender.
Here are the pics:
Here's the pork after it was lightly dressed with a pint of KC sauce:
Here are the 'condiments':
Here's the final product:
Last edited by JeffJ; August 3, 2015, 01:55 PM.Comment
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Thanks for such a goo write-up, JeffJ , and congrats on your successful smoke!
GREAT to be here where you can get such good help so fast, isn't it? Well worth the price of admission!
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A little SnS action......
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A little more testing:
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Found a 10 pound prime brisket at Costco. Seasoned with salt last week Friday. Thought I'd smoke it your coming weekend but I JUST had to smell something off the smoker.
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Sous vide Chinese food: Spare Rib Tips in Spicy Black Bean Sauce. Delicious!
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Slow N' Seared a New York strip tonight. It came out awesome. I also did some prosciutto wrapped asparagus topped with asiago cheese. I put that in the oven at 450 F for about 15 mins. once again, the slow n' sear came through.
Attached FilesLast edited by Spinaker; August 5, 2015, 09:19 PM.Comment
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Spinaker sarcasm in reference to that last pic with the FIRE.
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oh ha, I just read it wrong. Sorry. Yeah that thing was blazin' Jerod Broussard
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Today was Chicken. My first grilling on my new Webber 22.5" premium kettle. Cooked 6,legs, 6 this, 2 breasts bone in. Dries brine foe 6 hrs. Completed the initial burn of the kettle. Checked the weather app on iPad - partly cloudy, rain 20%. Good to go don't need rain on first cook. Got everything ready. Going to use chicken rack and checking size on kettle to make sure it fits, a little big. Not much room to place the thighs & breasts on the grate. In idea hit me. If I can hang stuff on the PBC why not thighs on the chicken leg stand. So I made little hooks and hung the thighs like I would on the PBC. Plenty of room for the breasts. Got the SnS going per instructions. Put 3 chunks of apple wood. Put on the chicken. Temp going up, stabilized at 325-335. I'm happy. Until the clouds showed up started to rain and my temp tanked. Opened up all vents as wide as could go. Temp crept up to 250-255. Lit up a half charcoal starter of coals. By now temp is 75 and a steady drizzle to light rain. Dump the new lit coals and added 10 unlit just in case it goes for a while. Temp still slow to rise and stalls at 280 cant break 300. I get my golf umbrella a chair and hold it over the grill. It works. The temp goes up to 330-340. I'm getting wet but the grill is dry and the temp is up and the bird is cooking. 1 hr later the rain slows and the chicken is done. Planed on an hr, hr 15 min. Total time 1 hour 45 min. Chicken turned out great. Here are some pics.Comment
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Smoked some salmon (after a hour brine following the meatheads Schmancy Salmon recipe) on with the Slow and Sear last night, and added some ears of corn on there as well. Both turned out excellent. Love the ability to fire up the Slow and Sear, smoke something for an hour (Salmon) or two (corn) and then close the vents down and save the coals for the next smoke.Comment
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