I give you grilled tandoori chicken: chicken marinated in garam masala, kashmiri chili powder, and greek yogurt. The combination of the viciously red kashmiri powder and the white of the yogurt result in a strangely vibrant pink chicken when it goes on the grill!
Deliciously flavorful without being spicy. Also had the best chicken skin ever. It was that perfect bite-through I've been seeking for two years now.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Today was another #BBQDriveBy. It was going to a couple with a new baby. A bit different this time, since the mother is vegetarian. The father isn't and was grateful to get some meat.
I started off by making some burger buns yesterday.
For the meat sandwiches, I cooked a couple of pork tenderloins with a quick brine of Bad Byron's Butt Rub.
For veggie sandwiches, it was grilled sliced eggplant also dusted with Butt Rub. I hadn't had Bad Byron's around for a while but noticed while putting it on the tenderloins that it has no sugar, so I decided it would be perfect on the eggplant. For a side, I grilled some large pieces of squash (not sure what variety, it was in our CSA bag).
For sauces, there was our usual KC style BBQ sauce, some cucumber-mint raita to go on the eggplant sandwiches and a butter-brown sugar glaze for the squash. We also sent CSA tomato and lettuce.
I failed at getting plated pictures here, but the recipients just put this up on social media from their house:
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
tamidw of course you "need" one! You could practice next to your friend and the two of you trade ideas. successes, and failures; then you'll perfect it! I'm curious, do you know which Ooni version your friend has?
treesmacker - that is what I started doing with my Koda, blast on high for ~30 min and then turn down to low after launch, otherwise the pizza would burn if I was a second or two late on my turn. Its been a while since I've used it once the weather turned to winter here but can't wait to bust it out again. Still kicking myself for not waiting for the Koda 16 to be back in stock but still happy with the regular Koda and plan on upping my game come spring
My first Ciabatta rolls...
I started here... https://recipesworthrepeating.com/he...iabatta-rolls/ herbs used were basil salt and some crushed dried basil. This was simple and all done in one day after fresh feeding of sourdough in the morning.
YES YES YES HouseHomey ciabatta with mortadella and provelon or swiss cheese.
Coupla thin slices of Roma tomato's, two three spoonfuls of Mufaletta spread.
Money in the bank.
Creek Stone Prime Bone-in Ribeye! Simply Grilled on my trusty Webber Grill over some charcoal and Oak. Came out dynamite!! This is what days off are for! Even if done in the rain.
Porkstrami! A couple hunks of pork shoulder that was cured for 12 days, then desalinated, rubbed with pastrami rub and rested overnight and then smoked on the PBC (and finished wrapped in the oven when the PBC petered out after about 7 hrs). Took it to 185 so I could still slice it
Post desalination and pastrami rub - the biggest hunk was around 4lbs and the two smaller ones were about 2 lbs each. The two smaller ones were originally one but were barely connected so I figured i'd get more bark/crust if I separated them
Onto the PBC. Got about 7 hrs out of a full basket. Started around 280 and then slowly wound its way down to 220 at the 7 hr mark and then wrapped and moved to the oven for the last hr or two.
One of the smaller pieces. Delicious. Could probably use a bit more desalinating next time but will determine more tomorrrow when I steam a few pieces
The biggest hunk was the best - perfect texture and taste. My 8 yr old proclaimed "thats tastes amazing."
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I picked up a recipe card at Publix the other day for Mexican lasagna. Fixed it tonight and it was a hit, but I'm thinkin' it would be better if I made parts instead of buying premade. Here's a link to the recipe in case anyone is interested:
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
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
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