theroc It picked up a little smoke. These were precooked by Sitka, so they were only on the grill long enough to warm through. I think cooking from raw they'd take on some smoke, though I wouldn't roll heavy.
Well, while I *thought* for a few minutes of firing up the SNS Kamado for this job, the temperature in the teens outside all day made me wimp out. So, today's pork steaks were courtesy of my Lodge 12" and the handy dandy oven. I dry brined about 4 pounds of pork steaks, rubbed with MMD, and browned in the skillet with some avacado oil for about 3-4 minutes per side - that pretty much had them all up around 130 to 140. Then into two dishes, with BBQ sauce and some Guiness. Half got a mustard based BBQ sauce that was in the pantry, the other half got some Sweet Baby Ray's. Covered with foil, and into a 250F oven for 2 hours.
I kinda liked the flavor of that Carolina mustard BBQ sauce best, but both were great with a salad for dinner. Yvonne approved as well!
Last edited by jfmorris; February 16, 2021, 11:49 PM.
Haha HouseHomey and I did eat more than my share. The Mrs. now tells me she doesn’t want to eat pork for a while. Apparently she saw some documentary about the mistreatment of pigs...
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.
My first ever round, thin crust pizza. I used the Serious Eats NY-Style Pizza Recipe for both the dough and the sauce. I scaled the dough recipe down from three crusts to just one. The dough had good flavor and texture for the most part. The middle of crust was a little too thin for our liking and was a bit soft and floppy. The bottom wasn't quite done enough for me, but the top was in danger of being overdone for Barbara. I need to figure out how to deal with that going forward. As you can probably tell, I had a small issue getting the pie off the peel and onto the stone, which is why the pepperoni is shifted towards one side. The sauce was delicious. I'll be making this again.
SheilaAnn - I have been making a SE sicilian pizza for a few years now. I really like it because it's a same day recipe. But I've really wanted to make a thin crust round pie. I finally got around to it. I'll probably give it another go this weekend.
Looks great to me! I use parchment paper. Stretch out the dough to size and shape then place on parchment paper. Slide onto peel then oven. Cook 2-3 minutes until crust firms up then you can slide out parchment paper and finish cooking normally.
I wanted to clear my freezer of leftover meat, so I could cook ... more meat. 🤔
Here is leftover pork shoulder, slowly turning into Pork Salsa Verde.
After this, I think I have a lot of chicken to cook (along with the slaw or beans required.) Nice that spring has arrived in SoCal. 😄
RobertC - Here's that Harissa/Onion puree for some Isreali chicken skewers. It was accompanied by homemade Hummus, cucumber/tomato salad, pita bread and Dolmas. As usual, I forgot to take the final pic. So the last one is my plate of second helpings. Chicken came out very good. Moist, tad bit of heat and great flavor.
I give you, it has been a hell of a week, but we landed a rover -- again -- on Mars, via a skycrane (!!!): pan-seared tuna, marinated in soy sauce, EVOO, toasted sesame oil, cayenne, and black pepper, served over steamed carrots and brown rice.
(Special plateware courtesy of the boil-water mandate.)
I know.....trying to figure out what to grill/smoke this Saturday. Maybe steaks....maybe fajitas (chicken?)..... I need something fresh. I have pushed leftovers and frozen stuff as far as I can currently take it!
My first attempt of a pizza dough recipe out of the "Pizza Bible" by Tony Gemignani. It was the first pizza dough recipe that I’ve made using Diastatic Malt Powder coupled with a 48 hour bulk fermenting in the refrigerator. The crust had good crumb. The 48 hour ferment was flavorful, and coming off the grill the pizza had a good kiss of hickory smoke flavor. My family’s favorite thus far.
Last edited by WVsmoke; February 21, 2021, 08:19 PM.
SheilaAnn the dough was really easy to work with. After taking it out of the frig and then letting it sit out at room temperature long enough for the dough to reach 60-65 degrees which took about 1 1/2 hrs.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. 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, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Did a fair amount of baking this week, not so much on the cooking side. Taco Thusday? Anyway had some taco beef. Includes ground beef, picante sauce, diced tomatoes & green chilies, canned (Ro-Tel), shredded cheddar cheese and Black beans. For the Taco filling cheddar cheese, picante sauce, topped with lettuce, onion and pickled jalapeño (Cowboy Candy). I made a concoction of rice. Instant brown rice cooked per directions. Added picante sauce, cheddar cheese and what was left of the taco beef. Mixed it together and heated. I was happy paired with a nice Pinot Grigio.
Pork loin, mashed potatoes, gravy. I roasted some veggies with the pork loin. Pork loin was rubbed with Hank’s KC Royale. Once the loin was done, I removed it from the pan and poured four cups of chicken stock into the pan and simmered for ten minutes. Then puréed it all in the blender. Now I have lots of tasty pork gravy for future smoked loins and tenderloins.
Last edited by Red Man; February 19, 2021, 08:51 AM.
Made some kalbi using the awesome recipe by Charley Langer - super good. Marinated for 18-20 hours, and cooked fast on the gasser, about 8 minutes. Oh so good! I went back for seconds... then thirds!
Charley Langer thanks! Unfortunately, as I went to flip them and they were sticking a little to the grillgrates, I realized I forgot to coat them in avacado oil before hitting them with salt and pepper and heading to the grill. Oops! I gingerly went under them with the tongs and got them unstuck, then flipped.
These were much better quality - well marbled meat with less big swathes of fat than the last flanken cut ribs I bought, and Yvonne approved - so we will do these again soon!
Last edited by jfmorris; February 18, 2021, 11:12 PM.
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