Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
First I wish all of my fellow Pitmasters a safe and healthy Thanksgiving.
In prep for our dinners and lunch I did a little baking. Both K.A. Sub roll for Fridays lunch leftovers. And Amish dinner rolls for both the turkey tommrow and the Italian meal for Friday's dinner. I did the sub rolls yesterday. That's why they're wrapped. Dinner roll out of oven couple of hours before taking the picture.
My father is 86 and battling lymphoma. I can't visit because of COVID. That really pisses me off.
I did cook him a full Thanksgiving dinner today with Turkey, Butternut Squash with Apples, Steamed Carrots with a touch of Honey, Bread Stuffing, Riesling Gravy, and Pumpkin Pie. Cooked the Turkey on the WSCG. I was very happy with the results. I dropped it off this afternoon.
Sous vide flanken beef short ribs. Was going to finish on the grill but got busy so I sliced and into a cast iron skillet. Used Naan flat bread. No sauce
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
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.
No-knead brioche cinnamon buns. Somehow I never remember to take a picture before taking a couple of buns out of the pan. 🥺
By the way, I proofed these in the new gas range using the Bread Proofing mode and it worked like a charm. I hung a Fireboard probe in the oven to check it out and it held a very steady 95°F +/- a degree or 2. I was impressed.
Last edited by Dewesq55; November 26, 2020, 11:50 AM.
My range has a bread proof mode, too. 100F. When I feed my started I put her in there for 30 minutes. Turn it off and put the oven light on overnight. Repeat and I am ready to bake.
There is a Thanksgiving dilemma that everyone faces each year. What is the the early day meal that will keep you sated until the big dinner? This is my answer.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
This is my only cook for Thanksgiving Day - a socially distanced backyard breakfast for all our kids and their spouses, they are all having dinner at their inlaws at 2:30.
4 pounds bacon, 2 pounds sausage, sausage gravy with another pound of sausage, hash browns, biscuits and 18 scrambled eggs... I kept the Camp Chef pretty busy for 30-40 minutes, and filled the grease catch to the brim!
Last edited by jfmorris; November 26, 2020, 02:25 PM.
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