Another impromptu jalapeño cheddar brat burger cook
I had some questions on my recent SUWYC JCBB post, so I agreed to elaborate, some, here...
After doin some country style pork ribs, th day previous, I decided to run off some brat patties on DeeDee...same setup: 22.5" kettle, SnS, 21 lit kbb on a bed of used coals, bourbon barrel chunks, split down...
Dee Dee standin ready, Lil Helper staged with a starter cube, to kick off th fire...
Used coals aggregated from a few previous cooks, some fruita bourbon barrel remnants visible..
freshly split bourbon barrel chunks
custom flame propagation material, otherwise known as bottle sleeves, from th local liquor store, all stuffed down in a Weber 7447...I do find this works better, faster, an more evenly than jus th lil cube(s), all on their lonesome...
Takes a few, to git th coals all lit...
Looks like we're purty near there, now,
threw a couple more chucks of wood on, right before addin th lit coals...
top vent half open, smoke thin an blue...
Both Security, an Quality Assurance were out, patrollin th area...
Hey! That looks about like the line up at the end of my house right now! I’ve got all the cookers moved around there in a line at the moment.
brat burgers sound amazing. I mentioned it to the wife and she told me I’m going on a diet after this weekend! I guess I can grill chicken, fish and veggies...
Th entire reason fer this cook, an th country style ribs cook previous was, chiefly, to test th viability, an reproducibility of buildin my fire a lil different than previous, to achieve/maintain a desired median avg temp., so th csprs, an jcbbs were merely (admittedly delicious) byproducts of that experimentation...
I'll most likely do several more, to prove repeatability, with other proteins.
Left off at Beddy-Bye Time last night, with an SnS slightly less than half full of used coals, an some partially consumed Fruita bourbon barrel chunks, a few new chunks added, an 21 unlit kbb lit off in th Weber 7447 compact chimley...
I added a few more split down bb chunks, while my compact chimley of 21~ coals was achievin a state of readiness. Bottom vent 1/4, top vent 1/3.
Now ABC's great SnS tutorial instructs to usin~ 12 lit coals, an some chunks to git a ~ 225°, ~8-hour, low an slow fire, fer butts, brisky, etc.
To achieve a bakin / roastin fire, ~325° they recommend 1/2 Weber chimley lit, then fill with kbb, same vent settins.
Fair enough.
I'm recently strivin to reproduce on th 22.5" kettles, with SnS, what I do on my bigger cookers, which is ~275°, avg.
Fer them country styles, it woulda taken much longer to git em done, @ 225; it was roughly 95° , feels like 105°, I was Hongry, an wanted to hurry em along, some...
Fer that cook, I added 21 unlit KBB to ~1/2 SnS fulla kbb dregs from Dee Dee's belly, from some previous cooks, barrel chunks, then added 21 lit briqs... well, yall done seen th results...
Fer this cook, since th protein was way thinner, I didn't add any unlit to th dregs, jus chunked it up with some barrel splits, some, an dumped my 21 briqs in, fer less overall cook time, at this temp...
Thanks guys and gals. fzxdoc and Meathead. They’ve been split up until this week, with the Performer and Genesis 4 burner by the pool. In interests of opening up space by the pool for more seating for a party for 6o tomorrow, the cookers all got kicked to the end of the house for a while. I may keep it this way for a while, as I may give the other grills and offset more love....
When I checked em again, after ~7-10 mikes, they looked all ready to pull, so I done jus that...
Mmmmmm, aromas was offa th chart, yall...from pic above, to first plated pic, <3 mikes...
juices all a drippin every dang place ...
Ahhh, yes... th Bite...
Almost fergot...
cain't tell yall, jus how hard it was, takin these pics, instead of jus shovelin food into my pie hole...
Best thing was, after alla that, I still had me another burger, to eat!
Those look just, just, just - I can't even come up with a word to describe it. I had to move away from the screen, cause I was kind of scratching at it to try and get one.
And one more thing - you been in my pantry borrowing my plates???
Well, yeah, that'd a been Me...personally, I inspected em, after th cat done licked em clean, an I couldn't see no marks, but, obviously, ya gots a purty keen eye fer yer fave china...
Least we both know who to call, if we should "break a dish", need a replacement fer a Social Event...
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