Tried the smoked olives yesterday, simply poured out a large jar into a pan and let them sit in the smoker for a couple of hours while cooking a few other items. Very surprised at how good they tasted. Nice little bonus item to add in the future.
2016 Smokin' Grillin' and BBQ Thread
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sounds terrible.
You tried smoked socks, yet? I marinate mine in golf shoes for about 4 hours on the course, then pop them on about about 400 raised direct with some pecan for good measure...just to crisp them up. 4 minutes is about perfect, pull just before they start flaming.
You tried smoked socks, yet? I marinate mine in golf shoes for about 4 hours on the course, then pop them on about about 400 raised direct with some pecan for good measure...just to crisp them up. 4 minutes is about perfect, pull just before they start flaming.
Then don't try them. I don't give a F'ck what you eat or don't eat. Tried something different, came out better than expected.
Picked up some prime rib cabs from Costco that I grilled Friday night. Probably the best steak I've ever prepared at home. Had my grill screaming hot and with just a few minutes on each side it was cooked to a perfect medium rare. My wife pretty much only wants filet, but she couldn't even deny how great this was.
Grilled a ribeye on a grate directly over the coals on my Weber Smokey Mountain last night. Completely removed the barrel.
It turned out perfect, but I basically used an atom bomb to kill a mosquito.
I had it waaaaay hotter than it needed to be.
I partially melted and ruined a pair of tongs and a new digital probe.
I'll use half as much charcoal and have a direct/indirect zone next time.
But the charred crust and medium rare inside was pretty damn good. I just had to turn it a lot more than usual.
Babybacks on the menu this weekend.
It turned out perfect, but I basically used an atom bomb to kill a mosquito.
I had it waaaaay hotter than it needed to be.
I partially melted and ruined a pair of tongs and a new digital probe.
I'll use half as much charcoal and have a direct/indirect zone next time.
But the charred crust and medium rare inside was pretty damn good. I just had to turn it a lot more than usual.
Babybacks on the menu this weekend.
Practice run for the eggfest comp next weekend. Smoked pork tenderloin stuffed (bacon, bleu cheese and apple) and brushed with an apple reduction.
My wife and I are going. Missed the one in Shelbyville because of a golf scramble. Good luck to you.
I'll go ahead and post it here since it looks great. Upgraded the egg over the past few weeks. Custom racks with granite inserts and a handmade over sized black walnut handle. Also finally bought a cast iron grate and trashed the old school one. Should've done that ages ago.
Plasma'd some brisket burgers on CI skillet runnin the egg about 700°.
No arm hair left, but delicious results.
Caramelized onions, bacon, muenster cheese...buttered toasted potato bun. Gray salt, Montreal Steak seasoning.
Lawdy.
No arm hair left, but delicious results.
Caramelized onions, bacon, muenster cheese...buttered toasted potato bun. Gray salt, Montreal Steak seasoning.
Lawdy.
Did you make the handle yourself? Badass.
My last two steak cooks have been with the cast iron grid, raised on bricks above a chimney starter of lump. Sous vide for a couple of 1.25" ribeyes. Weighed 22.5oz ea. Turned out great. With the lid down it got over 500° in the dome.
Next was two NY strips. Same set up but put them on the grid away from the direct heat to let them cook for a bit then over the inferno for an awesome sear.
My last two steak cooks have been with the cast iron grid, raised on bricks above a chimney starter of lump. Sous vide for a couple of 1.25" ribeyes. Weighed 22.5oz ea. Turned out great. With the lid down it got over 500° in the dome.
Next was two NY strips. Same set up but put them on the grid away from the direct heat to let them cook for a bit then over the inferno for an awesome sear.
Because I had to have enough room for the chimney. I could set it on the chimney but it's not as sturdy that way. It's not raised much, the bricks sit on the fire ring and the grid is just above the felt line.
Yes, I am putting the chimney inside the egg. It sits on the grate in the bottom. I did it for several reasons. It's faster, it's hotter, it doesn't use nearly as much lump, and the main reason, it's just something different to try.
Yessir. #pizzaschool :sunglasses:
I'll post it this afternoon -- have a few different style crusts, but a basic NY style that we learned is super simple, as is the technique involved. It can get pretty damn technical. Right now I'm just trying to master the NY Style, and then a Midwest tavern/thin/cracker style.
Check out this site/forum -- (and I thought I was a pizza nerd). A million different recipes for all styles, and they are constantly tweaking, etc. Pretty interesting, and an insane amount of information -- great resource though.
http://www.pizzamaking.com/forum/
I'll post it this afternoon -- have a few different style crusts, but a basic NY style that we learned is super simple, as is the technique involved. It can get pretty damn technical. Right now I'm just trying to master the NY Style, and then a Midwest tavern/thin/cracker style.
Check out this site/forum -- (and I thought I was a pizza nerd). A million different recipes for all styles, and they are constantly tweaking, etc. Pretty interesting, and an insane amount of information -- great resource though.
http://www.pizzamaking.com/forum/
Pizzamaking forums were where I was introduced to the Blackstone. There's so many damn recipes/combinations/proof times/etc it's tough to even wade through (the dough generator aggregates the dough recipes based on style and automatically calculates changes in the amounts based on desired dough balls... http://doughgenerator.allsimbaseball9.com/).
I was just wondering if anyone on here had tried anything they had success with to expedite the trial and error.
I've tried Jim Lahey's no knead recipe and an Alton Brown recipe. Both were fine. Had trouble actually getting the dough thin enough but still being able to launch it without using a ton of flour.
I was just wondering if anyone on here had tried anything they had success with to expedite the trial and error.
I've tried Jim Lahey's no knead recipe and an Alton Brown recipe. Both were fine. Had trouble actually getting the dough thin enough but still being able to launch it without using a ton of flour.
Lol, you not a fan of Bubbles' recipe? He's the best cook in the park by far, Lahey is too drunk to work with dough imo.
We learned to use Semolina (pasta) flour on the peel for launching....works great and is taste/textureless in the final product if you aren't not a fan of cornstarch/meal (which I'm not).
Also learned that most people over-knead, big time, which makes things sticky. I'll see if I can post my little 'quick' guide card they gave us.
We learned to use Semolina (pasta) flour on the peel for launching....works great and is taste/textureless in the final product if you aren't not a fan of cornstarch/meal (which I'm not).
Also learned that most people over-knead, big time, which makes things sticky. I'll see if I can post my little 'quick' guide card they gave us.
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Eggfest was a blast. Didn't win the pork comp but had fun cooking for people and trying everything. Picked up a second egg.
We were there for about two hours early. Ate too much. I was doing fine until they opened up the Sysco buffet line. It was getting humid by then, and that combined with the heat from a hundred eggs cut our day short.
Where were you set up? We split samples from everyone around the perimeter before we started slowing down.
I picked up a Kick Ash Basket for my large while I was there. Seems like a good idea.
Where were you set up? We split samples from everyone around the perimeter before we started slowing down.
I picked up a Kick Ash Basket for my large while I was there. Seems like a good idea.
We were maybe the second set up from the entrance on the left (right across from the stage). Depending on what time you were there we did throughout the day: breakfast casserole and potatoes, burger sliders w beer cheese, marinated shrimp, pork tenderloin, wings and then the leftovers from our comp entries.
We had your breakfast casserole and taters. Both were excellent. We were sitting behind you eating when you were making your sliders.
I'll be going to Brownsboro hardware for all my egg needs from here on out. I don't think there could be much they don't have.
I'll be going to Brownsboro hardware for all my egg needs from here on out. I don't think there could be much they don't have.
Very important to make sure you get all traces of the old one off before installing the new one. Use a putty knife and scrape it good. I wipe it down with a rag soaked with alcohol prior to installing the new gasket. Keep it taught as you go around the edge, but don't stretch it too much.
I leave the top on when I do it. It's not easier that way, but it is easier than removing and replacing the top.
It's better to err on getting the gasket too far to the outside than the inside where it will burn. I don't know if it's necessary, but I don't go above low and slow for a couple of cooks after I put my new gasket on. I pretend it helps it to cure, but it probably doesn't matter.
Got my Antimo Caputo 00 flour today, also got the Semolina for my peel. Yeast should be here Wednesday. Friday night should be the start of a new era of pizza for me.
Post that card if you can, I've ran out of things to read on the internet about pizza.
I've got an older style big green egg dual probe. It's now a single probe though because one side stopped working. I put a probe in the meat and use the dome thermometer to regulate the heat.
I don't have a guru, but I've considered it. I'm not against them for some purist reason, I'm against them for the high price to buy something I don't really need. That ash kicker thing I bought was a nice addition. Was able to maintain 210° for six hours last weekend on some ribs. That was on the same load I had used the week before for a 12 hour, 220° cook on a butt. Consistent air flow makes temp control fairly fool proof.
I don't have a guru, but I've considered it. I'm not against them for some purist reason, I'm against them for the high price to buy something I don't really need. That ash kicker thing I bought was a nice addition. Was able to maintain 210° for six hours last weekend on some ribs. That was on the same load I had used the week before for a 12 hour, 220° cook on a butt. Consistent air flow makes temp control fairly fool proof.