....and then I found 2 pork tenderloins I was supposed to cook when I finished the ribs.
I opened the dampers and let the Keg rage at 4pm and added the loins to the smoker
one hour later after on flip done to perfection if I do say so myself
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.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
And the answer to my tease yesterday about what I was cooking is a recipe several of you probably also got in your email sometime last week from Hatch: No_Knead Green Chile Cheddar Bread. I feared I may have ruined it, as I messed up my timing and allowed the room temperature ferment to go a bit over 24 hours rather than the recommended 12-18. But no worries, it turned out great and this stuff rocked. I combined two really strong cheddars, Black Creek Extra Sharp and Cabot Seriously Sharp. The chiles were Hatch Charger. Served up with a salad and some leftover pepperoni from this week's pizzas.
I'm guessing with a shorter ferment the bread would have had better, taller shape rather than being so flat, but it really didn't seem to matter in the end. That crust from the cheese melting and coming to the outside is to die for.
Well, jfmorris, I left the uneaten half of the loaf out on the counter overnight, so we'll see how our health goes once we eat the second half. I'm thinking maybe something along the lines of BLT's with it, but will need a little more tomato.
I used my 3.5 qt Dutch oven, so the loaf was both small in diameter and not very tall. During the "rest" phase after an attempt at shaping into a ball, it was so slack that a ball just never could happen. Pretty sure a shorter ferment fixes that.
This is great! Just love it! I do leave my bread out on a cutting board turned over on the cut side, and it is always fine. I have not done cheese though in the bread. So can’t say on that.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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.
Jamaican Curry Chicken with Rice and Peas. Posting the recipe for this and Curry Goat recently got me really jonesing for some Jamaican curry, so I made this (had chicken, didn't have any goat meat.) Of I do say so myself, it was fricking awesome! I used 3 large-ish habaneros, instead of 1 😯. I have rice and peas down cold, so that's not a surprise. I did the instant pot version. I have a bunch more pix of the process that I plan to add in to the recipe post eventually. Also, there's lots of leftovers😁
Dewesq55 rice and peas with ox tail is the bomb, we're lucky to have Jamaican cafes in the area used to go for a fix every so often, not so much with the plague
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.
Char Siu Bao - Chinese roast pork buns. These are the baked version. There's also a steamed version with a similar filling. The char siu was from what I made last week and froze in small portions.
Dice the char siu
Mise en place:
The filling done:
The dough after proofing:
The buns made and second proofed. Six with sesame seeds, 2 without:
Finished:
I'll post a pic of the inside after I open one. They are cooking at the moment.
EDIT:
Here's a pic of one cut open. It was pretty good. Barbara said it wasn't quite as good as she used to get in Chinatown 30+ years ago, but I think they're yummy:
Last edited by Dewesq55; February 5, 2021, 11:13 PM.
My first pastrami, done using the SVQ method. Used a store bought corned beef flat (4#) out of my deep freeze, desalinated, and then followed Meathead's recipe. Smoked for 12 hours yesterday on the SNS Kamado, and only got it to 170 due to some temp control learning issues (3rd cook on that cooker), so vacuum sealed, in the fridge overnight, and 4 hours at 195F with Anova this morning. Made for a great lunch today on Jewish Rye with grainy mustard, swiss and a little bit of sauerkraut. Not quite a Rueben, but very good!
Delectable results, and I'll be following this method again!
Last edited by jfmorris; February 5, 2021, 10:46 PM.
That right there! Love it! Oh I gotta get out of the house and go shopping so I can get some things to make that I haven’t made in a while....and this will be one!
Last edited by barelfly; February 6, 2021, 08:37 PM.
Got a Barria recipe from a coworker. His wife grew up in Jalisco mexico and he always brought the best smelling food to work. Needless to say it was amazing
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)
HawkerXP good spot! My friends know there are only so many people that are crazy enough to grill in this weather... cook for a crowd and they will come!
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.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
barelfly We just had it with salad last night. It was the first time I had made it so I wanted to enjoy it on its own first. Will keep the grilled cheese in mind. There's about a slice or two left for lunch tomorrow, but I'll probably just have it with cold cheese.
As I said elsewhere, I put a brisket flat in brine for pastrami, so there was a point to use for something. I decided to smoke a pork butt for dinner tonight, and the point is getting saved for chili.
Finished pork.
Finished point.
​​​​​​
Pulled pork.
Served with collard greens and fresh bread. Carolina vinegar sauce on the pork.
Sorry, I didn't get a picture of the cubed up brisket, but it turned out rather well. And I can't decide if the pork or the collards were better. I got 3 pounds of pork for future dishes, and 2.5 pounds of brisket for chili.
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