BatteredFanSyndrome Posted July 2, 2022 Share Posted July 2, 2022 4 minutes ago, PleaseBlitz said: @BatteredFanSyndrome So….where do you live? Harpers Ferry. We actually have a ton leftover, was bringing to a community get together/fireworks but they postponed until tomorrow. 15 lbs trimmed down to probably 10-11, 18 hours in the smoker. 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted July 2, 2022 Share Posted July 2, 2022 (edited) That’s like an hour away, AND I WOULD DRIVE IT because your Q looks amazeballs, but I’m already one bottle of wine in. Also love the granton. The sign of a real pro is they have pro tools. Edited July 2, 2022 by PleaseBlitz 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted July 2, 2022 Share Posted July 2, 2022 Yeah that brisket looks like the real deal. Link to comment Share on other sites More sharing options...
zCommander Posted July 4, 2022 Share Posted July 4, 2022 (edited) I decided to stick with fresh beef. The difference this time was I made the patty really big, size wise, and didn't pre-season a day ahead. The other thing I did was not close the lid. The burgers were just the right size and juicy as well. 😊 Happy 4th!!!! Edited July 4, 2022 by zCommander 5 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 4, 2022 Share Posted July 4, 2022 Yum! I got some fresh strawberries, an angelfood bar, and heavy whipping cream. So for the past few days I've had strawberry dessert the past couple of days! My yum! 3 1 4 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 6, 2022 Share Posted July 6, 2022 The last of the brisket- finely chopped with added smoked paprika, cumin, garlic powder, lime juice and beef broth- made into tacos with fresh pico and avocado cilantro sauce. 5 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 6, 2022 Share Posted July 6, 2022 ^^^JUST STOP MAKING ME DROOL. 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 10, 2022 Share Posted July 10, 2022 Found some well marbled filet marked as choice at Costco. Chimichurri Steak Frites 7 2 Link to comment Share on other sites More sharing options...
Riggo#44 Posted July 10, 2022 Share Posted July 10, 2022 I want my baby back baby back baby back... 8 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 12, 2022 Share Posted July 12, 2022 Baked Rigatoni 9 1 2 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted July 14, 2022 Share Posted July 14, 2022 Picking and grinning. Cobbler incoming! 5 1 Link to comment Share on other sites More sharing options...
Fan since a Fetus Posted July 14, 2022 Share Posted July 14, 2022 I tried smoking for the first time yesterday. I didn’t have great bark and I was having a hard time gauging the wood chips I needed. i think I used to many wood chips because it came out a little bitter. I also overcooked it. Honestly, I forgot about it until I took my dogs out before bed and glanced over at the smoker and it was still going. 🤪 it was 210 when I pulled it. it was actually tasty and not totally dry. So that’sa positive. I learned a bit about the Kamado and setting things up better next time. learn by doing. 3 1 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted July 14, 2022 Share Posted July 14, 2022 3 hours ago, Fan since a Fetus said: I tried smoking for the first time yesterday. I didn’t have great bark and I was having a hard time gauging the wood chips I needed. i think I used to many wood chips because it came out a little bitter. I also overcooked it. Honestly, I forgot about it until I took my dogs out before bed and glanced over at the smoker and it was still going. 🤪 it was 210 when I pulled it. it was actually tasty and not totally dry. So that’sa positive. I learned a bit about the Kamado and setting things up better next time. learn by doing. Smoking meat definitely takes some time to get the hang of it. You want to see the TBS - Thin Blue Smoke - before putting food (meat, veggies, fish, etc.) on the grill. For me on my Akorn it usually takes about 20 minutes to see it. The other thing when cooking on a Kamado-style smoker is getting the correct temp dialed in - adjusting the upper & lower vents at the right time to set the temp for cooking. I find when I'm about 100 degrees from target temp it's time to close the vents to a certain setting. Usually about 15 minutes later I'm good to go. I took pics of the vent settings when I started in order to see what would work for me. 1 1 1 Link to comment Share on other sites More sharing options...
Fan since a Fetus Posted July 14, 2022 Share Posted July 14, 2022 @EmirOfShmo Thank you for the tips. I regulated temperature fairly well. There were two times that I let get close to 300, but overall it stayed right around the 225 range. I need to situate the grill so that it is easier to add chips. That’s a good tip about 100 degrees off. I’ll definitely be doing that next time. I’ve seen too many videos that say to close when you get the temp you desire. So, that what I’ve been doing, but your way makes more sense. 1 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 18, 2022 Share Posted July 18, 2022 Birria tacos 5 1 Link to comment Share on other sites More sharing options...
China Posted July 19, 2022 Share Posted July 19, 2022 Done! Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 23, 2022 Share Posted July 23, 2022 A couple of this past week's dinners. I have no idea what I'm gonna cook tonight. 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 23, 2022 Share Posted July 23, 2022 Turned into a salad with my restaurant's Greek vinaigrette and the bottom of the bag of curly fries. 2 Link to comment Share on other sites More sharing options...
CousinsCowgirl84 Posted July 23, 2022 Share Posted July 23, 2022 19 minutes ago, skinsmarydu said: Turned into a salad with my restaurant's Greek vinaigrette and the bottom of the bag of curly fries. Mushrooms 😋 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 23, 2022 Share Posted July 23, 2022 30 minutes ago, CousinsCowgirl84 said: Mushrooms 😋 I put 'em in everything. 2 Link to comment Share on other sites More sharing options...
Riggo#44 Posted July 26, 2022 Share Posted July 26, 2022 Sous vide pesto-mozzarella stuffed chicken. First time using the sous vide. Its amazing. 8 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 27, 2022 Share Posted July 27, 2022 17 hours ago, Riggo#44 said: Sous vide pesto-mozzarella stuffed chicken. First time using the sous vide. Its amazing. That looks amazing. We love our sous vide. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted July 27, 2022 Share Posted July 27, 2022 I've roasted a couple of whole chickens lately. I'm turning them breast side down at 300°F for about 45 minutes, then turning them over for 20 minutes and then 15 minutes at 425° to crisp the skin. I cook it on top of cut onions and carrots or potatoes with onion and herbs inside. No stuffing the bird. It turns out with very juicy breast meat and crispy skin. 4 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 27, 2022 Share Posted July 27, 2022 Grilled chicken & bacon chopped salad with homemade honey lemon vinaigrette. 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 30, 2022 Share Posted July 30, 2022 Broke in a new pan that Mom bought us. I always stock up on scallops when they go on sale at Lidl. 4 1 Link to comment Share on other sites More sharing options...
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