All grilling this winter has been on he 26 Kettle, had access to the 22 today, felt like driving a sports car. Lol. Chicken parts.
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Last edited by Richard Chrz; March 6, 2021, 06:24 PM.-
Dr. Pepper, not sauced. My wife and I never sauce chicken, ribs, or other. I would like to learn dipping sauces for friends, though. -
Richard Chrz The color is great. What did you put on them, if not sauce? -
Dr. Pepper I use a mixture of lowry’s, onion, & garlic powder. It is the crispyness that sets that color. My father in law made chicken this way, and it is the only way my wife and her family will eat it. I grill at about 375 for about 90 minutes. With a bit of a reverse sear.Last edited by Richard Chrz; March 8, 2021, 05:32 PM.
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Pad Thai popcorn. Had to try this once I came across it. Wow great stuff. Recipe from Chef John, you can look it up.
The cilantro adds a lot. Caramel corn with peanuts, fish sauce, chili sauce, lime juice and zest.
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Broke out the blackstone for the first time in way too long.
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Dr. Pepper yup. Marinated for a few hours in olive oil, soy sauce and a little acid then hot and fast
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Beef short ribs and pork spare ribs today. The beef ribs were very juicy and tender, and the pork ribs were bite cleanly off the bone. PBC using B&B oak briquettes and pecan chunks. I'm so happy with this cooker!
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Three meals in a row getting posted. I got caught up with stuff this week and didn’t get anything out of freezer so ran to the grocery store looking for something that could smoke in 4-5 hours. Came home with a skimpy 4 lb rack of baby backs for the girls and oddly cut beef short ribs for me. The back ribs were more like mini bone in chops. The other half stayed on the cooker longer as they weren’t perfectly done, but girls were hungry so the thinner end came in.Attached FilesComment
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I mentioned on a different post this morning that the wife and I were going to our son’s house to celebrate our granddaughter’s fourth birthday. The kids were focused on the cake. The adults ate like kings and queens.
I brought some huge lobster tails. My son provided the prime filets and twice baked potatoes. We also had salad, fruit, fresh baked dinner rolls, and of course homemade cake.
The tails shown in the photo were giant. The butcher knife is there for scale. 18-20 ounces each per the label on the package. I removed the meat from the shell. Then bagged with butter and Sous Vide at 140 for a little over an hour. Son did a perfect reverse sear of the filets on the Weber kettle. Wow. I’m stuffed. The last photo is the birthday girl with her daddy.Comment
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My first wagyu brisket. Sooo very tender and juicy. Thanks to you all for your advice.Comment
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Skirt steak and chimichurri sauce. This skirt steak was top notch, dusted with the garlic jalapeño rub. Which reminds me to go trash diving to see what farm this came from, as it was a Crowd Cow purchase. 😂
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Well, I finally bowed to the immense pressure here from you guys. Got me a vortex, I believe it’s my 32nd accessory y’all have forced me to buy for the kettle.
And I am glad I did! I know this is just my first cook with it, but I’m impressed so far. I truly believe this will be my "go to" for most of my cooks. Did some chicken wings and bacon wrapped jalapeños tonight on it. They turned out as some of the best wings I’ve ever done, and the jalapeños were the best I’ve done.
EDIT: The cook picture on the grill was only halfway thru the one hour cook. End results looked even better.
What impressed me a lot, was not only the crispness of the wings, but also the lack of attention needed for the cook. And they were juicy! I know a lot of you have one and know this already, but it’s nice being able to just put the wings around the perimeter and leave it alone. No more constantly moving things around for an even cook. All I did was turn the wings over one time, halfway through the cook. Anyway, it all turned out great and I was in such a hurry to eat, I don’t have plated pics. I fed my neighbor and his wife also, and they loved em. In fact they said..... and I quote, “These wings and bacon wrapped jalapeños were the best thing I’ve eaten! todayAttached FilesLast edited by Panhead John; March 7, 2021, 07:36 AM.Comment
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Andrrr It is. What I like about it also, is it’s so versatile. It’s not just for wings, but a lot of other stuff as well. With the SnS insert, your "hot" heat is pretty much confined to one edge of the kettle. I like having the heat in the middle so you can surround it with food for even cooking. You don’t have to move the meat around and rotate pieces for even cooking.Last edited by Panhead John; March 7, 2021, 02:45 PM. -
Panhead John, the one thing I will suggest if you added wood to smoke them. Every 12 minutes rotate the lid 90°. This allows the smoke to flow over the wings through the vent. Do this till you're back where you started. Not sure where I saw this. The suggestion was every 15 min. I do 12. Some other verbiage from the OEM's web page. https://vortexbbq.com/about/ And nice looking cook. -
Thanks RichieB Yes, I did rotate the lid, 1/4 turn, every 15 minutes or so, for the one hour cook. I placed a hickory chunk right on the grate above the fire. Before I bought the vortex I watched a few YouTube videos. I was a little surprised all you can do with this thing. Gonna use it again tonight for a blackened ribeye and a couple more bacon wrapped poppers.
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Ratatouille on the primo xl. Zucchini, yellow squash, eggplant, red, green and orange bell pepper, onion(1 purple, 1 videlia), smoked sausage, cannelloni beans thyme, rosemary, bay leaf, tomato juice and garlic. Cut sausage in half, to grill a bit.
Cut veggies into planks, about 1/2†thick. Toss in olive oil, season with SPG. Grill over direct heat for about 2-4 mins, to get some char on them. Take off and chop into bite size pieces. Put veggies into a grill safe dish, pour 8oz tomato juice(I used V8), garlic, 2 thyme sprigs, 1 Rosemary sprig and one bay leaf in pan. Make sure to grill sausage over direct heat to get a little sear on it too. Chop it into bite size pieces too. Place it into pan with veggies and beans.
Return to indirect side, cook on 300F until liquid is good and bubbly, about 20-30 mins. Pull off the grill, pour over Colander into pan to catch juices. Put pan with juices on heat to reduce liquid to half. When that is done, mix veggies and liquid in pan. Toss to combine and serve.
I smoked chicken and Mac n cheese for dinner. Everyone went back for seconds for the ratatouille.Attached FilesComment
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Pernil - cooked the pork shoulder I started marinating on Weds. Was delicious. Very crispy skin.
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I went "surf and turf" tonight as well! Kalbi, seared tuna, steamed rice, seaweed salad, marinated cukes.
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