Swibehock sous vide for 20hrs an 20 mins on the grill..
salad and baked potatoes on the side..
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Show us what you're cooking - 3/6/2016 through 11/7/2020
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Been using a rub on chicken lately that I picked up at Ace Hardware. I'll post a pic but won't type out the name, which is unfortunate. The rub is magic on chicken, though. Hank's KC is on the grilled mangoes, which makes for a terrific pair. And the slaw is Cheef 's Brookville Hotel slaw. The slaw has great flavor Cheef, but next time I make it I'm backing way off on the sugar. I like the use of heavy cream in the slaw, for sure.
Last edited by hoovarmin; October 31, 2020, 08:54 AM.
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Cooked some surf and turf tonight. Had a beautiful filet and shrimp courtesy of Costco. Their fresh shrimp ain’t bad at all. It comes as an easy peel and is already deveined. I blackened the shrimp in my CI skillet over the coals, with my favorite, Louisiana Brand Blackened Seasoning. The shrimp is much better than what I expected, especially for farm raised shrimp. As I ALWAYS do, I started my coals with my chimney. Can you believe some people actually use lighter fluid? Anyway, it turned out great and I was happy and stuffed. Ate every bit of it. Also....I’m really liking my SnS insert. Puts a great crust on my steaks.
Last edited by Panhead John; October 30, 2020, 07:29 PM.
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Snuck in some pork chops and artichokes on the Performer today. Gotta take advantage of my last two days of daylight - when the time changes it will be dark by 5pm, which is my main complaint about living on this edge of a time zone. Pork chops got a bath in some soy sauce for about 30 minutes, then for some love from the last bit of Hank’s KC Royale in the pantry. Artichokes got brushed in butter and dusted with seasoned salt.
Last edited by jfmorris; October 30, 2020, 05:36 PM.
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Did another #BBQDriveBy today. We were delivering to families of two more of my wife's colleagues. Went a bit simpler this time since both families have young children. Did a couple of pork butts, buns for sandwiches, sauce and roasted parmesan potato chunks.
I made the buns yesterday, from a double batch of the King Arthur Beautiful Burger Bun recipe. Went for a size intermediate between slider and burger. Dough balls of 50 g, smashed to a 2.5 inch circle did the job. These were tasty little devils.
Publix only had two butts on hand when we shopped. One was boneless and tied, the other was bone-in. Dry brined over night and MMD as usual.
Cooked at 275 with lots of mesquite chunks to just over 200 internal, where they were probe tender.
Packing up for delivery:
And we got to eat when we got back home.
There are two postscripts to the story. During delivery, one of my wife's colleagues informed us that in addition to all the other 2020 challenges with a toddler in the household the family is facing, he is fighting an outbreak of shingles, so our timing was perfect.
But because 2020 is 2020, we also got a text as I was finishing the potatoes and getting ready to pack up that the storm that passed through just as I pulled the butts off the smoker blew down a tree that took out some of their fence. What a close call: if it had fallen a different direction, it would have taken out the gazebo and my sacred baseball seats from the stadium the Gators just knocked down:
The stump in the foreground is just awaiting removal after we took down a dead tree, today's damage is to the rear and a much larger tree that I had no idea was at risk.
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First Kettle Santa Maria Cook..Wow..What a fun way to cook. The Lamb chops and the Asparagus took on a nice Oakie flavor from the oak wood. The temperature varies as the fuel burns down so you have to pay close attention to how high the meat is raised. Over all I'm glad I kept this device. The Lamb chops went from 120 to 138 in what seemed like a matter of seconds. I pulled them off just in time. Over all Muy Bueno!!
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