Next up. A double stacker smash burger.
Cain’t go wrong here.
These were 5oz each. Onions, cheese and some chipotle mayo.
Cain’t go wrong here.
These were 5oz each. Onions, cheese and some chipotle mayo.
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It's been a while since I made pastrami so this week I picked up a corned beef from my local butcher and desalinated it for about 36 hours. Then MH's Close to Katz rub went on overnight before going on my Primo at 275. The meat was approximately 8lb after trimming and took nine hours to get to 200 with no noticeable stall. I wrapped it up and put it into a cooler for a few hours. The results were much better than my last effort--nice bark with a moist, tender inside. Pastrami reubens were had!Comment
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Reverse seared boneless chops smoked with cherry. Hard to see in pic, but snowing pretty good as we’re supposed to get another 3-5†today. It’s been a while since I’ve cooked consecutive days over charcoal.Attached FilesComment
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First time brisket so i decided to go with a flat. I used the recipe from meathead "Texas brisket" from the website. I brined the 10lbs flat on Friday evening with 5 tsp of kosher salt. For the rub I used the big bad beef rub.
Got up this morning at 5AM, fired up the kamado. Took the flat out of the fridge, injected it with beef broth, put the rub on and off it went on the kamado at 225F around 600AM.
at 1046AM the internal temperature was 140-150F (depending on the probe - a good reason to only use one :-|).
At around 200PM the internal temps where 160-165F and I decided to wrap it to stand a chance to make it to dinner time (7PM).
I put the brisket in the cooler at an internal temp of 203F aroudn 6PM. The whole wubba wubba thing did not work for me 'cause I packed the brisket nice and tight.
Dinner at 7PM (made it! - happy wife). I could ahardly lift the brisket or it would fell apart. The sides where extremely tender - almost like pulled-beef. The middle section was very nice and juicy. And yeah, like a real beginner I needed 2 cuts to find the right direction to the grain of the meat. Things to improve: I would have loved some extra bark and some more rub....good input for next time :-)
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Yesterday was Stacy’s birthday and she requested Chicken Teriyaki (I made my "Best Chicken Teriyaki Ever" recipe
) ..... no plated picture cause we were starving
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One of my favorite pasta dishes. Orecchiette with sausage and broccoli rabe. Made the hot Italian sausage myself which really took it over the top. Still have another 1/2 lb of the sausage (uncased) and might just have to pan fry it up and eat it plain, it was that good.
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SheilaAnn - For each lb of ground pork I used the following:
- 8 grams salt
- 3/4 tsp fennel seed - toasted
- 1/2 tsp cayenne
- 1/2 tsp sweet paprika
- 1/4 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 1 clove of garlic, grated
- 3/4 TBS red wine
Will probably bump up either the cayenne or crushed red pepper a bit next timeLast edited by shify; February 22, 2021, 02:31 PM.
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Shrimp & Okra Gumbo!
2 cups of canola oil (I’ll use lard next time) and 2½ cups flour. In a cast iron pot and stir for 1½ hours. You get some nice dark Cajun Napalm (Roux). And only a couple of minor burns on my finger and arms!
Sauté the Cajun Trinity. Add garlic, parsley, Tasso ham, diced San Marzano tomatoes then stir. Add Shrimp stock, some dried shrimp, cayenne, and the Roux; boil then simmer. Add okra and season to taste with salt, pepper, and hot sauce then simmer some more. Lift the lid and skim the surface of any excess oil. .Add the shrimp and simmer until shrimp is cooked.
Meanwhile cook some rice. Adjust for taste again and serve over the mounded rice toped with green onions and Filé powder.
Last edited by ofelles; February 21, 2021, 06:46 PM.Comment
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Just consumed this. Petite Sirloin, about 1#. Daughter and family came over for lunch. S.I.L. has half and I had the other half for dinner. The man can eat. He had two hotdogs with stuff, then I made two poppers for him. Then the steak with other stuff.
Steak made in Ninja Foodi. Dry brined a couple of hours, then course pepper. In Foodi on grill mode for about 15 minutes till IT about 135.
The side is the leftover rice concoction I did for Taco Thursday.
I know I've touted it before, this Foodi is a versatile addition to any kitchen arsenal.
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Some of my Wife's (Linda) famous Oxtails. A little Spinach and Artichoke too.
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Fired up the kamado and smoked a pork butt. After I pulled it I let the fire get hot and made some fair food: Pork-A-Bobs. I used Blasphemy Rib Rub and Meathead's KC BBQ sauce. Good excuse to drink Shiner Bock all day and even smoke a cigar.
Pork butt about 30 minutes before I wrapped it. When the temp hit 200 I pulled it off, wrapped in a towel, and put into a cooler while I make some homemade buns for it.
Pork-A-Bobs - just flipped
Sauced twice
Done
Slider buns for the pulled pork
Last edited by 58limited; February 21, 2021, 10:03 PM.Comment
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Troutman The skewers are just something I cooked up to eat while the pork butt was resting and the rolls were proofing. The skewers are: pork stew meat coated with Blasphemy rib rub and sauced with Meathead's KC style BBQ sauce. They were so good that I ended up eating two skewers which filled me up so I didn't have a pulled pork slider until breakfast this morning. The pulled pork really was cooked for several meals for this week, not necessarily for dinner last night.
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Pollo verde. Made with chicken thighs and lots of hatch chiles, some tomatillos, and some jalapeños. Came out really good.
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Yesterday I did some pineapple pig shots for the first time. I followed the recipe from Hey Grill Hey on YouTube. I was very pleased with the results. In fact, I was so proud of it I took some to my neighbor. The pig shots were very sweet!
About 1/2 way done...
Really good! Neighbor Approved Pineapple Pig Shots.
(Sorry for the poor focus, sometimes I can't hold my phone steady enough).
I cut smoked sausage into 1/2 inch pieces, used thick bacon slices cut in half cross-ways. Laid the bacon strip down and rolled the bacon around it, then stuck a toothpick through the bacon and sausage round, pinning the bacon. (It was much easier than holding the sausage round and trying to wrap the bacon around at the same time). Put a little rub into the "cup" then filled with the softened cream cheese, brown sugar, salt and crushed pineapple (drain well first) all mixed together. Then top with a little bit more crushed pineapple. The thick bacon stands up to form the "shot glass" very well.
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