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.
@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.
Comment