steve09ru

The Grilling and Cooking Thread

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45 minutes ago, AsburySkinsFan said:

This will be happening in my immediate future!!!

Pork Belly Burnt Ends

 

I don't know that I would call those burnt ends, but they look amazing.  I just don't have the time or smoking setup to make them.  Let us know how they turn out.

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Ok, smoked pork belly on the Weber kettle, and the Slow-n-Sear. Great on flavor, but I wasn’t able to baby-sit the temps so it’s not perfectly rendered. Lesson learned for next time.

 

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Had been eyeing the traegers and looking for comparables for when I decided to upgrade.  Well, The old grill burners started going low and not getting heat and was going to try and fix but wife said to just get a new one (probably just a regulator reset but I didn’t argue) so here we are!

 

went with with pitboss 820 - was 20% off and about half the price of a same size traeger ($399).  Anyone have experience with these?

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No experience with Pitboss but I’m a big fan of pellet smokers in general.  I’ve been using an old Traeger that my uncle gave me, getting comparable if not better results than folks with big smoking rigs.  I do have some Pitboss brand pellets, a mix of a few different types I can’t quite remember but very good.

Edited by BatteredFanSyndrome
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On 11/7/2018 at 10:41 PM, AsburySkinsFan said:

Ok, smoked pork belly on the Weber kettle, and the Slow-n-Sear. Great on flavor, but I wasn’t able to baby-sit the temps so it’s not perfectly rendered. Lesson learned for next time.

 

45724610922_44d6d9a177_b.jpg

 

Did you follow the recipe on the Adrenaline web site?

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21 minutes ago, Skinsfan1311 said:

Did you follow the recipe on the Adrenaline web site?

Sort of.

I was forced to do the cook when I wasn’t ready because one of my kids let my frozen pork belly thaw before I was planning. I was balancing half a dozen things all while trying to maintain my temp so I kept dropping and was never able to really settle in at a 225-250.

Other than that yeah. 

I’m going to put them in my oven, put them on a wire rack and covered backing pan with some water in the bottom to help render the fat more completely.

My smoke penetration was excellent, beautiful pink rings with dark bark.

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First cook on the new grill- smoked dry rubbed flank steak and Mac n cheese, ready for the sear

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Edited by steve09ru
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Forgot about something nifty quick I pulled off that y'all might be able to use...

I sauteed the onions as usual, with a piece of buillion & butter 

Little thin sirloin steaks, room temp, sprinkled with med sea salt & cracked pepper with a splash of Worcestershire in foil boats in toaster oven on "toast" setting, light...flip steaks, set to medium toast. When timer goes off, leave it while you plate your sides. 

Pile sauteed onions on steak. 💥

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Steak seemed to cook quicker than what I had seen in recipes so it was dry, called for 3-4 hours and it was above what I was hoping for at 230 when I pulled off to sear.  Seems like 225 for 2 would be good

 

ended up adding some sauce and sautéed to get some moisture back

2 minutes ago, skinsmarydu said:

That's funny...I've wanted @Chews wife's recipe for years...🤔

What’s that consist of?

Edited by steve09ru

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In Myersville, MD this weekend viditing family before a funeral.

I had the opportunity to cook some chicken parm with vodka sauce from scratch. I feel like I’m much more confident about my cooking, I made this chicken parm from scratch with no recipe. My piece was a bit darker than I wanted because I had to use graded parm rather than a shredded parmesan.

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