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
Definitely had good smoke. Need to figure out temps to nail the crust. I have never had it before so I wasn't sure what it was supposed to taste like. Thinking I could add some white wine to the cooking liquid.
Definitely white wine as a part of th liquid. Adds a nice sweetness to it. I usually do 1/3 of wine of the total liquid.
For the soccarat, just have to cook it. I do this both on my gasser and on my kettle, and it just takes time, just have to watch and not let it burn. The liquid has to cook off, so just stick around and watch it and the end.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
That looks great! I shoot for medium high heat throughout the cook. Plenty of olive oil is the key to making the socarrat (my favorite part). Patience and developing a "nose" for when the socarrat is done is something I learned from a Spanish friend. I don't always nail it like she does, but getting better at it.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Now that is a nice cook! Love the fact that you cooked it on the BGE. I'm too 'meat-centric' when it comes to grilling, this post is inspirational, thanks for sharing!
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