Hello pit masters! When cooking, I try to invent new stuff. It’s not easy, but every now and then there’s a ‘home run’. Today was such a day. Absolutely gonna HAVE TO make a YT video out of this.
Cooker: offset smoker (what else)
What I did:
1. curry roasted cauliflower
2. smoked apples with lemon, rosemary and blue cheese.
3. Front seared wagyu/Angus tender strip.
Served with a Greek yoghurt infused with mustard, honey and a dab of olive oil.
It’s pretty rare around here, but we had some cube steaks we needed to use. If it weren’t for the health concerns with eating these too often, it’s be the cleanup. Any time me and flour are around each other, there’s at least one guaranteed explosion.
RonB Are you sure we don't have the same wife? Mine eschews everything fried as being unhealthy, but then tells me about how her Norwegian grandmother used to make the most delicious fried chicken back in North Dakota. All of her grandparents lived into their 90s!
Not bad for a Yankee !!! That's a southern favorite but we call them "chicken" fried steaks !! And yes cube steaks work really well. We dub thee an honorable southern gentleman with that dish !!!
Vortex S&G chix today. Sides were Brussels sprouts and frozen corn. Bonus shots are some mini-baguettes I made today. Almost forgot the home made iced tea...
My dad bought a two pack of spare ribs and asked me to smoke them. So last night my wife & I had dinner with my parents -- these ribs and some side dishes. They were great, everything was really good. Would have taken some more pictures of the ribs as well as the side dishes but forgot to take my phone over to my parent's house
Had time to try something I haven't done before so a whole Costco pork belly got a 24 hour @ 158° water bath, followed by cubing and 2 hours at 250° on the WSM. Last but not least, a generous coat of sauce, and into a 300 oven for a little over an hour.
Since I had the WSM fired up anyway, a few slabs of baby backs followed after the pork belly came off. Pork belly got more smoke than I intended, but they are still good. Ribs were just how I like them. I think I have gotten over the learning curve on the WSM as far as time and temp go, but still have some work to do on getting the smoke where I like it. Hopefully another dozen or so cooks, and it will become second nature.
Me and the boy made carne asada for tacos last night. I got a bit heavy handed with the cotija and a bit careless with the photography due to hunger...definitely not due to any kind of agave based influence.
Anyway, my carnivore son continues to makes me proud loving cooking and loving eating the food! My kids have added an extra layer of fun to my already beloved cooking/bbqing obsession.
For Valentine's Day I did two small pork butts hot and fast, total weight 4 1/4 pounds.Took both to 203 F. The smaller one got kind of dry, but the bigger one was fairly decent. I tried slicing the little one and pulled the larger one. just under 6 hours at 300 F. in my Masterbuilt 340G XL propane vertical smoker with some Cherry wood chunks. I only cook for two these days.
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Little one going in...
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Larger one...
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Just under 6 hours later...
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slicing...
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Some of it didn't want to slice easy, so pulled some chunks as part of the little one.
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I had fun, wife said it was good. I think next time if she brings home one this little from Winco I will seriously consider injecting it.
I redid this from yesterday, trying to get the pictures to show. I was able to remove all but two of the original pics, (that I could see but others couldn't, was unable to remove 2 pics, so I shrunk them). If this did not work please let me know.
One thing you may want to consider is to slice steaks out of a pork butt. I like to cut them about an inch thick and smoke them like ribs, low and slow. I wrap at the end with some brown sugar and butter then glaze over hot coals for a sear. Pork steaks are an awesome alternative to pulled pork. Good work !!
Dr. Pepper yes, you definitely have. We're in Deer Island near St. Helens along Hwy30. We see tons of bikes during STP and try to avoid going anywhere while they're on the road or be gone during that weekend. 😁 Safer that way!
Good Old Tri-Tip. Always easy and tasty. 36 hour dry brine, coated with melted tallow for BBBR rub to adhere. Weber SNS, oak chunks, reverse sear, internal to 110. Pulled and rested 10 minutes, then cold spin grill sear 2 minutes per side X 2. Yummy
I have been on a bacon makin spree lately, my wife even said no more Wright’’s. While I don’t have any in process pics, I do have a couple results pics
Last edited by klflowers; February 23, 2021, 12:54 PM.
Dr. Pepper, just the basic recipe from the free side. I haven’t gotten around to the maple or Asian recipes, we like the basic one so much. I use apple or cherry for smoke.
Dr. Pepper after taking the belly from the cure and rinsing it, I do grind some black pepper on it before putting it on the smoker. Not a whole lot, just the same amount I would use at the table
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
40 degrees and a bit of sun today, took advantage of it to run some baby back ribs for us and a rack for our neighbors. Payment for them shoveling our driveway, so my wife did not have to.
Last edited by Richard Chrz; February 23, 2021, 06:56 PM.
later.
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