22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have to say.... with all the phenomenal cooks y’all put up "because Tuesday", ðŸ‘ðŸ¼ðŸ‘ðŸ¼ðŸ‘ðŸ¼
I can only imagine what the holidays will bring! I’m already intimidated!
I did a classic fish soup with saffron. It’s made in 30 minutes, and the flavors are amazing! This is a regular in my house. Made with salmon, cod, mussels and shrimp.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Last night was the last night without a stove. The new gas range will be installed today. Cooked a couple of NY strips on the Hasty-Bake. Had the grill grates flipped over to the flat side and gave them an all over sear right at the end.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
fzxdoc The eggs look a little wonky because they slid out so fast from the Green Pan. Loving this pan for eggs! And I wanted to show the hash instead of having it buried by the eggs. When life gives you pastrami, make hash and eggs.
Last edited by SheilaAnn; December 15, 2020, 02:14 PM.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Andrrr I started with a Weber wax cube at the bottom end of the picture. There were two large chunks of apple wood half buried right next to the starter cube. The picture is after 5 hours so they’re gone. I cooked at 225 for 5 hours then I raised it to 270 to try set the bark for maybe an hour more. Kind of wish I’d been higher earlier on as the bark never really set as firmly as I’d have liked.
Last edited by carlscan26; December 17, 2020, 12:05 AM.
Smoked a couple tri-tips Sunday for my grandsons' and family. Used the Weber 26 with SnS. Kingsford BB for fuel and grapewood and cherry for smoke. Dry brined the larger one for 24 hours then used Henrik's Signature Rub. The larger one was a USDA Prime from Creekstone Farms. The look on Julian's face says it all!
Here are some pics of the brisket from Thanksgiving. Prime grade 16lb from Costco. Trimmed it and dusted with 16 mesh pepper and kosher salt at a 50/50 mix by weight. Cooked hot and fast at 300 degrees. Total time including a 2 hour rest was 8hrs. Probe tender at 193 IT. Easily the best one I've produced yet.
Reverse sear ribeyes on a board sauce of EVOO, parsley, sage, and ground thyme, served with asparagus and home smoked salt. And some blury dogs on their snooping chair pretending not to beg.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Decided to try something completely new to the family and I - smoked meatloaf. Read about a few methods/recipes here on in The Pit and went about it. Used the ground veal and pork that I had left over from bolognese this weekend and added in turkey to get a 1 loaf pan and a half pan sized. Diced up some onion and mixed in an egg, panko and some Worcestershire sauce. Threw them in the freezer for a little over an hour then wrapped with bacon and into the smoker with some cherry wood. Cooked at 275 for right at 2 hours to 160* then sizzled under the broiler for a few minutes. The smaller loaf got some extra love - I sauced it up with some Blues Hog Original BBQ sauce about 15* prior to finish.
These were really good! Perfect amount of smoke, good flavor in the meatloaf and served up with some mash taters and gravy with a few green beans! Will definitely make smoked meatloaf more often! Oh - and the sauced loaf -that’s for some sandwiches tomorrow!
fzxdoc Kathryn, your meatloaf recipe was very helpful! It’s even downloaded into my Paprika app to follow for future use. I didn’t have many of the items you used, but it was helpful for the steps!
Whenever I have one or two small areas where the meat is not probe tender, I rely on the fact that 2 or 3 hours of sitting in the faux cambro will even things out, so I go ahead and pull it from the smoker. It works pretty well that way.
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