It wasn't too far below zero Sunday night, so I went ahead and threw a pork butt on the pooper. Basic cook with a 24 hour dry brine, a goodly coat of Hanks KC rub, and a light dusting of Kosmo Q Honey Killer Bee. Just to keep up the Pit connection, I made up a batch of Huskee Shawsh
to mix in with the shred.
Last edited by willxfmr; February 8, 2021, 10:13 PM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Loosely based on information from Japanese Soul Cooking & Serious Eats
This is a roadmap, not a specific recipe. It is based on Oyako donburi (oyakodon), and there are four basic things that remain constant for all donburi types that can be prepared from this roadmap: rice, onion, sauce, and eggs. Everything else may be
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ordered salmon last week from Crowd Cow, as I had a credit and wanted to use it before the weather started to warm up a bit. Was able to get Coho from Copper River, and it was just as good as the last time I ordered. Went with the gas grill, S/P/G and a little crushed red pepper. Served with green bean almondine and jasmine rice.
Chicken Tikka Masala, same recipe that Attjack posted the other day. Glad i made it, really good! I used Greek yogurt in the marinade. Instead of searing the meat in a skillet I fired up the PK-O. The recipe made a lot so I'll be enjoying this for awhile. I made the garlic butter rice from the website, was going to make the naan but ran out of time today.
Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients!Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!
@Ernst it’s all just *day anymore. I love seeing your creations and would love to try them, the problem is I eat them all solo as the girls won’t hardly even try a new sauce let alone if I made tacos with rice vinegar. If they saw me get that out of the cupboard they refuse (and I do have some I think), I have to sneak things into recipes.
treesmacker Good question. I had half a pound of ground beef in the fridge that needed to be used. She thought it tasted great but could have used more beef.
Had a nice looking chuck roast I pulled from freezer to make room for the pig, so we made chuckie burnt ends.
Once I moved these into the oven after wrapping I did a slab of salmon.
Weber kettle, SnS. Careibque Rub, Veteran BBQ sauce on the chuckie.
Last edited by HawkerXP; February 10, 2021, 01:42 PM.
I feel I've been away from my grill and even cooking forever, I kinda have been. First I had a period where I was extremely busy at work, staying in my office late most days. Then right as that was winding down, I had to go out of town for a bit.
Well I recently just got back home, and was itching to get back on the Big Green Egg. I was wondering if I'd evwny remember how to start a fire
The night I got back in it snowed, which is rare in Georgia even the Northern part I live in. So it had to be chili I figured. Turned out to be a good choice!
A while back I posted here about smoking some grains for a home brewer co-worker. Well, the result is now in my belly (after being poured into my super awesome pint glass adorned with a stray Klee Kai hair).
I believe I used hickory and mesquite, I forget. Smoked for a few hours, spritzed very lightly with water every now and then to help smoke adhesion. Then cold smoked quite a while longer.
to be fair, the hair is on the exterior of the glass, which is a welcome change. The beer itself is very good, I'm not sure I can taste smoke, but there is a smell of it in the glass to me. Then again as a smoker maybe I'm not as sensitive to that stuff, the brewer smells and tastes it.
So last night I pulled this out of the freezer, it's been in there a few months waiting for me to do something with it:
So here's the action shot:
It's a ribeye cap, probably in the 2½-3lb range. Now that I think about it, we ate the rib roast in the warm outside... so it had to be Oct or earlier. I dunno.
Anyways, it's been sitting there a long time waiting for me to get around to it.
Sous vide at 130 for 3 hours or so, then about 6-8 minutes flipping on a Warp 9 gas grill. In about 15°F temp outside. Yikes!
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.
Back in November I took my Smokey Joe off the deck where my other cookers reside. Figured in winter and with a bunch of snow on the deck I could cook in the driveway. Well I cleared the deck today but decided to use the S.J. It is the 1st time and better late than never. Did a porterhouse about 23oz b4 trim. I'd say 20 oz. after trim. Very happy with the results.
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