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Bohemian Style Roast Pork (Weber an SnS), Sauerkraut, and Homemade Dumplings, Gravy and Green Beans
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Last edited by troymeister; November 9, 2020, 03:33 PM.Comment
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SheilaAnn My Grandfather was originally from the 31st and Kedzie area...Right down the street from the Original Home Run Inn Pizza Restaurant. They eventually migrated West to Cicero IL...Later to Broadview and then Oak Park. All good moves. My Grandmother educated us about the Great Depression and the Old Country. She was a wise woman and a Great Cook. -
Troutman Hmmm...Good question....Any way you want...Listening to the Grateful Dead helps...lol
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Again not grilled, but I made a braised cranberry beef roast yesterday. The meat was a little tougher than I would prefer yesterday, so I'm hoping that it'll be a little more tenderized as I eat the leftovers.
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Chicken Do Pizza a la Pataks, a/k/a Indian From a Jar. Served over plain basmati rice:
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My wife made homemade chicken tenders tonight. The breading was made with VQ Chicken and Pork rub. They were outstanding! Of course we had to dip them in some Sweet Heat.Attached FilesComment
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When it comes to correctly smoked pork butt using apple, cherry, hickory and grape wood, no filter necessary.
Went old skool with my Weber 22 kettle and SnS. Couldn't have been easier.
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Pork chops marinated in fish sauce, lime, lemongrass, and thai bird chilis with buttered cabbage and grilled scallions.
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Old Glory I was just winging it. Nothing was measured but it had plenty of fish sauce in the marinade. I would add more Thai bird chilis next time around. I probably put garlic in there too. I seared the chops on the sear burner until they reached 140 then they rested. The cabbage was cut into wedges and generously buttered and I hit it with garlic salt and pepper then wrapped in foil and placed over high heat. Make sure the cabbage goes on early because it will take some time to cook.
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Leftover from post #6 above... it was pulled pork shepherd's pie, now it's pulled pork shepherd's pie burrito.
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Hey everyone - new here, but I have been loving the site and community posts. Just found this section and figured I would share the Dino ribs I smoked on my kamado not too long ago... first attempt at these. I thought they came out great! But could have possibly rendered out the fat a bit more... hope you like.Attached FilesLast edited by Dtax; November 10, 2020, 08:11 AM.Comment
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pork belly's
1 cut thru skin rubed in memphis dust and honey glaze..over a beer bath with vegies..on MB 560
2 ON green egg with drip pan and applejuice
simple kosher salt and black pepper
..Koko approvedAttached FilesComment
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My wife wanted Lamb Chops for dinner. I compromised. So we had Lamb Chops...Lol..
I finally found the blurry spot on my camera that was driving me crazy... Turns out there was a speck on the mirror of the camera itself. Not the lens.
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I did a 14 lb prime brisket on Saturday night/Sunday morning. I started at 250, and kept that temp until wrap. I wrapped early in the morning, and went to sleep, setting alarms for temp fluctuations on my Fireboard. I slept through them all, waking up to my Weber Summit Charcoal Grill at 325 degrees! Luckily, I woke up in time to pull it off the pit at the perfect temp! Had I not woken up right when I did, I would have had an overcooked mess on my hands.
Rub: Salt, pepper, granulated garlic
Charcoal: Fogo Super Premium
Wood: Post Oak
Temp: 250F (until wind caused a spike to 325)
I wonder if there is anything to starting low and slow, and going hot and fast after the wrap. I guess I can play with that more, as this was a great combo of bark, and tender & juicy. I think I could have pulled this a little sooner, maybe 30 minutes earlier, but it was still very good.
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Cooking slow then hot and fast has been tried. I think Harry Soo has done a video or two doing that. One thing I've always found, and maybe its just me, but a steady temperature and leaving it alone results in a steady nd more rapid climb in internal temp. Again this is another 2 hour argument. I still adhere to the motto, if it ain't broke why fix it?
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Some weeks ago, I received my WSM and it had to be inaugurated immediately. Of course, I added a bar and tried a brisket for the first time.
In any case, there is still room for improvement but I think the result was good.
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It looks delicious....One thing about BBQ is it is never static...We are always learning and improving our skills. Since me and many others have been here a while and learning from each other. Many of us have have been skyrocketing many types of foods out of the park. You came to the right place. Many people who could hardly say, "Grill", are now expert smokers. My cooking has improved tenfold since I have been here. So Smoke on Bro..Wilkomen BTW...Look forward to seeing tour future cooks.
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Made some pastrami for my coworkers. It came out really good.
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