Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: barelfly on March 21, 2020, 09:41:59 PM
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Will start with today - took a small packer brisket and split it up for Corned Beef for St. Paddy’s day, the other half for pastrami Reuben sandwiches with some of my home made kraut. Didn’t get a sammich pick but some nice sliced pastrami here! When I smoked the side, I took it to temp, about 200* rather than steaming to temp, as I wanted a nice crusty bark. It came out exactly how I wanted it!
Also steaked out the striploin I had dry aging in the fridge. Let it go 47 days, steaked it out with about 2” steaks that were about 1.25lbs each. Will make for nice steaks for two people.
Also made some smoked chicken last week - rubbed with Meathead’s Memphis Dust and smoked for 2 hours the glazed with Blues Hog Original BBQ sauce and finished on the grill. Really good chicken!
I have some BB ribs I picked up earlier this week, just so I had some other stuff to eat. Will smoke those later this week I think. But loving the 3D the last few weeks!
What are you smoking or cooking??? Post it up!
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WOW- everything looks fantastic! By the looks of it, I’d say they were all a complete success! I did some baby backs recently and I am doing a corned beef brisket flat for some ruebens today. My uncle made some kraut that I’ll try with it. I’ve certainly found myself smoking more with the recent down time. I’ve got a chicken hanging out in the freezer that will probably be next on the list.
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@mike1910 those ribs look great! What did you rub/glaze with? And what smoke process did you go with? I haven’t had ribs in a long time - need to get the two racks I have out of the freezer!
Thanks for posting! I hope more will join in on this thread!
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Everything above looks great. I'm using up the pulled pork and having ribs tonight which were smoked prior and had frozen weeks ago before smoke anything. Went to Costco they were out of SLR's. Stop & Shop only had a few roast beef packages and lamb racks. I did pick up a corned beef flat that's in the freezer with 1 rack of SLR's and frozen turkey.
On the work front, our office is closed down in NYC so I've been working from home with my wife, grandkids and daughter. Glad to not have to make the 4 hour commute (round trip) on mass transit. Stay safe, practice social distancing and try to keep your sanity if you have kids at home while quarantined in place. Be Well.
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Barelfly- Thanks! I love doing ribs. My dad owns a local meat shop and I use a combination of his own smokehouse seasoning and a basic salt, pepper, garlic blend. I mix them together and use for the rub. As for the sauce glaze/sauce I use Big John’s Ol West BBQ and Dipping Sauce. It’s a thicker sauce and it’s sweet. It seems to play well with the rub I use and the ribs. My method is pretty simple. Rub the ribs, let them hang out for a while, toss them in the smoker at 225 with a couple ounces of cherry and hickory wood. I also use cider beer in my water pan. No peeking until about the 5.5- 6 hour mark. At that time I’ll check them and brush on the sauce and let them go until desired fineness. When I do baby backs for whatever reason they usually take 6-7 hours. Good luck with your ribs If you decide to do them!
Tomd- I’m actually doing a corned beef flat today. Best of luck with yours. I’ve never done one before so we’ll see how it goes. It’s only about 2.5 lbs.
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I also wanted to second what Tom said too. Everyone stay safe! My wife and I have 2 little kids so we’re all trying to maintain our sanity. But the abundance of beer helps with that! Haha!
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Last night I did corned beef brisket flat for ruebens. Turned out great!!
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Mike, that corned beef looks great! Out standing! Thansk for sharing - hopefully we get some others to post up, regardless of what it is. Doesn’t have to be in the smoker, just post up whatever it is you are cooking. Let’s get some stuff going here and see all the great Chefs we have!
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I made some pizzas tonight - two regular style pizza dough and two gluten free crusts for my wife and I. Really liked the GF crust recipe I found a few weeks ago. Turned out well.
Topped this with whole mozzarella, pepperoni, pine nuts, jalapeño and spinach. Good pizza!!
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Great looking pizzas! You’ve now inspired me to do homemade pizza this weekend. I usually don’t do my own crust but why not give a try. I like the choice on toppings. I’ve never had pine nuts on pizza, something to consider.
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Not smoked but I made some steamed shrimp buns. 15 in total with filling consisting of onion, red bell pepper, broccoli, mushrooms and Napa cabbage and shrimp all chopped and sauteed. Mixture stuffed into a dough wrapper and steamed until they rise. Added some soy and sesame oil dipping sauce with hot peppers and onions. Sorry no inside pics.
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Tom!
Those look wonderful! Oh, I can taste the wonderful flavor combo and the dipping sauce! WOW!!!! What a treat to see!
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Wow! Those look great, Tom! Thanks for sharing
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Thank you for the kind words. They were really tasty. They fed 3 adults and 3 kids. I have some pizza dough queued up for tomorrow night's dinner. I'm doing a test trying to get more flavor out of the dough. I started with a 12 hour poolish and doing a 60 hour ferment in the fridge. Hopefully I don't kill the dough. Should be enough for three 14"-15" pies.
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Tom- very curious to hear how the pizza turns out. Good luck!
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Mike - I've used this method with a 4 hr poolish (100% hydration) and a 36 hour ferment and it came out pretty good.
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Can’t wait to see the pizza Tom! I have some sour dough proofing now - I had to get my starter going after neglecting it for some time. Fed it and let it sit out a few days then made some sour dough waffles this morning. should have the bread tomorrow afternoon. I’ve always been interested in reading more about the % hydration method, but I haven’t since I stopped making bread a few years back.
But for tonight, I made some more of the chicken sausage I made last month. Man this sausage is great! So much flavor to it!
Thanks for the continued posts - neat to see what others are cooking!
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Sourdough pizza crust....haven't done that since heart failure made me make all my food from scratch. In eastern NC with our humidity mine was probably no a sourdough crust for the purist but made the best pizza I've ever eaten. I used my old bread machine to make my pizza crust it took a lot of the work out of the process. If the hoarders have bought all the flour I guess I can through in a couple of sheets of toilet paper to help hold it together :). I even may my own homemade toppings and sauce to cut out the sodium to get through the bad health patch. May have to do another one soon...its been years.
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Barfly - chicken sausage looks great. I've toyed with the idea of making sausage but other than a stand mixer I'd have to buy the grinding and stuffing equipment. Already have too much stuff.
Igboro - I've had starter in my fridge for about 5 years now. I was making WW bread with minimal salt for HBP. Unfortunately I haven't made any in months but I do feed it. Sourdough pizza crust sounds great. I tried it with WW sourdough but it wasn't great with the toppings I chose.
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Here's the pizza I mentioned earlier in the thread. Even though the dough started to deflate slightly late yesterday it opened fine and rose well. The crust flavor was good. Here are a few pics:
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Tom! That pizza looks wonderful! Great shape and crust! Outstanding!!!!
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Great looking pizza, Tom! Looks delicious!
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Thanks for the compliments. Not my best pies...not many toppings in the house but they tasted good.
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Today is #StayInCookout
So, made some ribs - smoked at 250* four just over 3.5 hours using Memphis dust, then went with a painting of Blues Hog Original BBQ sauce for the last 1.5 hours. These were amazingly good, bone was clean and the flavor was perfect. I really like that Blues Hog Original BBQ sause on pork and chicken!
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Great looking ribs! I’ve heard a lot about the Blues Hog BBQ sauce. I maybe have to order some up and give it a whirl.
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I made a 10-12 lb batch of mushroom and Swiss brats the other day. I used Owens BBQ seasoning mix and added a couple lbs of Hi-temp Swiss. I discovered I was out of propane in the Weber so I air fried a few earlier. And used the fine dishware too as you can tell. ;)
(https://i.imgur.com/ZbjYk4f.jpg)
(https://i.imgur.com/qURH5Fa.jpg)
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Jeremy – Those look delicious…my mouth is watering and I haven’t eaten breakfast yet.
Jeff – Those sausages look great. I can use one with my eggs this morning.
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Thank for comments! I enjoyed these ribs, really like the Blues Hog and I’m not a BBQ sauce guy. I prefer dry ribs, with a little vinegar dip.
Jeff, that sausage looks great. I haven’t tried making any with cheese at this point, but these sound great! With brats, your process is a fresh sausage style, so no Prague #1 - just grind, stuff and ready to eat once cooked?
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Yep no reason to use cure but some guys do for a little added peace of mind. I did on a batch of chicken Italian sausage, made it really pink when cooked.
And fresh brats are easy, no need to smoke. I'm set up to make either snack stix or summer sausage next, I haven't decided between the two. Either of those will be smoked. It should be easy with the Auber I installed and I'll just use the A-MAZE-N tray for smoke.
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Blackstone breakfast followed by smoke Huli Huli Wing dinner. The shelter at home order is going to cost me about 20lbs. I’m afraid 😂
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Forgot the photos!
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I love me some Huli Huli chicken! Both look great!
Do you enjoy that Blackstone? i’ve Looked at these a few times, I don’t really have room for this on the patio, but I like the cook top and the flexibility it provides!
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I’ve only had the Blackstone for a couple weeks but so far I love it. I’ve so far only done burgers, breakfast, and fajitas. It’s so convenient and cleanup is so much easier than cooking on a stove top with multiple pans etc. Smash burgers are fantastic too. No regrets with the purchase so far! It’s been a nice addition to my arsenal.
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Nothing smoked......but when you do up quad stacked smash burgers with shake shack sauce, you just gotta show pics!!!
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Smashburgers! My favorite on the Blackstone....just fantastic!
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Mike, I bet the Blackstone does wonders for these! I had to cook in two stages, the kids and my wife all got there’s first, and then me. But the great thing about these, being smashed, they cook in no time.
Maybe one of these days a Blackstone will be added to the arsenal but I need to get a few things out fro the porch to have some more room.
Would love to see some Blackstone photos in action, especially when you do the smash!!!
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Barelfly- Next time I do them I’ll post some pics, maybe this week! I love that you can do the smash burgers in a matter of a few minutes. I bet the family loved them! I’ve got a pork butt in the #3 today. I’m going to be trying a smoked jalepeno,bacon, and cheddar cream corn to go along with it. We’ll see how that turns out!
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Cook #1 on my new #3 analog. Smoked 2 - 13LB packer briskets and the burnt ends turned out great! Still need to work on the temp control a bit as the briskets finished a few hours sooner than expected. I'm really going to enjoy this smoker!
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Looks good Hawkfan! Welcome aboard. Here’s my Sunday smoke. A small pork butt for pulled pork and bacon, cheddar, jalepeno smoked cream corn. First time trying the corn, it was pretty good! Happy Sunday everyone!
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Thanks, Mike! Looks delicious!
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Mike and HawkFan,
Both cooks look great! I dig the smoked corn! Very cool way to make corn, i have yet to do any sides in the smoker, but this gives me some ideas - like the corn and beans.
HawkFan - those burnt ends look great! I hope you enjoyed them and had a wonderful meal with your family! Welcome to the board and enjoy that #3!
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Used up the last of the pulled pork. I did a half pulled pork half pepperoni pizza first. I added BBQ sauce after the bake. I also did 3/4 of a tray of pulled pork pierogi (lightly sauced) for Easter along with 4 trays of sauerkraut (kapusta)/onion, broccoli/potato/onion/cheddar and sweet potato/bacon/apple. Pizza and taste tested pierogies were all very good.
Happy Easter
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Tom,
Both look great! I’d love to try the kraut and onion combo!!!! I love me some kraut! I have kraut in the house all year round, I usually make it 3-4 times a year.
Hope you and the family enjoy the food today! Happy Easter to you as well!
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Last night, I made the Food Lab style spicy chicken sandwich, a la Chic-fil-a.
Only difference, I shallow fried in my cast iron skillet out on the gasser. Doesn’t smell up the house and no mess to clean up!
Added cholula hot sauce to the shake shack sauce I made last week for the added kick, with some pickles, lettuce and a slice of tomato and Cajun steak fries on the side!
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Tom,
Everything looks great. I’d love to try the Perogies! I bet the family loved them. Happy Easter and have a great day
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Jeremy,
That looks amazing! Fried chicken/fried chicken sandwiches are my guilty pleasure and I’d love to try that. Thanks for sharing!
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Chicken, steak, and shrimp skewers last night.
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Bryce- that looks delicious! You guys are putting my leftover takeout pizza to shame 😂
Beef tenderloin headed into the #3 later today though
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Thank you for the kind words.
Hawkfan70 – Great looking burned ends.
Mike – Pulled pork looks nice and juicy and the side looks tasty.
Barfly – Spicy chicken sandwich is making my mouth water.
DCBT – Chicken, steak and shrimp looks delicious. Looks like a small feast.
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Bryce - those skewers look delicious. Happy Easter everyone!
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Picked up an 8lb beef tenderloin. Cut 9 filets for steaks and smoked the remaining loin to rare and reversed sear to a medium rare. Turned out pretty good
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Double-smoked ham tonight. First time I've done this but it's going into the queue for repeat. Crazy good. Got a pre-smoked, pre-sliced 3lb ham from Amazon Fresh, added rub, smoked to 125, then added a glaze (brown sugar, honey, pineapple juice, dijon), then pulled at 135. I intended to glaze at 140 and pull at 145 but the wife was done with the inside parts so I was in hurry-up mode. I wouldn't change a thing, though!
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Picked up an 8lb beef tenderloin. Cut 9 filets for steaks and smoked the remaining loin to rare and reversed sear to a medium rare. Turned out pretty good
That's a huge tenderloin! I do this for Christmas every year, usually a couple 2.5 pounders, though (prime center cuts). Always a big hit. Similar technique, I smoke to rare (120), then reverse sear for medium rare.
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Bryce - those skewers look delicious. Happy Easter everyone!
Thanks. Yea, it's our go to for guests (esp. first time guests), but it's been so long since we've had guests we did it for ourselves last night. Definitely restaurant-quality if the feedback we get is to be believed. Marinade recipe handed from friends of my parents 40+ years ago.
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Bryce - the ham and skewers look wonderful! Dang! That’s some good stuff!
Mike - that tenderloin looks wonderful! Such great flavor with the smoke and then sear! You guys are killing it!!!
Tonight, I made skirt steak with mojo de ajo and a salsa arrerria. Love this recipe, great char on the skirt steak and that’s complimented with some garlic and a little sweetness from the orange juice. The charred onion is wonderful as well!
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Jeremy- that looks delicious! When I visit my sister in AZ my brother in law makes a similar recipe. Yours looks amazing and I need to try that!
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Smashburgers on the Blackstone. Did up some onions and mushrooms, and you gotta toast the bun on the flat top!
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Smashburgers!!!!!! With shrooms to boot!
Outstanding cook!!!
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Smashburgers on the Blackstone. Did up some onions and mushrooms, and you gotta toast the bun on the flat top!
This is definitely on my to-do list this summer out at the lake where I have my flat top. I have a camp chef that I have had for over ten years that still does the job. I would love to upgrade to a bigger one some day.
I tried making these on my table top home griddle and they turned out really well, but what a mess inside. Using the outdoor griddle will work way better I think. :)
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One of the things I love most about the Blackstone is the ease of cleanup. It’s been a game changer at our house!
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Gregg, do you have cast iron skillets? I make these on a cast iron griddle that I use on my gasser - no mess there as well! I don’t have a flattop like a camp chef and such, but this griddle works very well!
Just in case - so you don’t have that mess inside!!
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Gregg, do you have cast iron skillets? I make these on a cast iron griddle that I use on my gasser - no mess there as well! I don’t have a flattop like a camp chef and such, but this griddle works very well!
Just in case - so you don’t have that mess inside!!
Yes, i do have a couple of cast iron skillets and that is a great idea. Unfortunately, they are all out at my lake place. They don't do much good out there since I use the flat top out there and don't have much use for them, so I need to remember to bring at least one of them home the next time that I am out there.
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I was looking through the freezer this weekend taking stock on what was on hand and to my surprise found a pack of chicken wings that I thought was chicken breasts.
So.......what’s a guy to do when wings Wednesday rolls around!!!!!! Wait....today is weds day right?????
Rubbed with Kosmos hot dirty bird, kettle cooked and tossed in a cholula butter sauce. These were good! Love me some kettle grilled wings!
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Them are some damn fine looking wings!! Sometimes the old kettle is just the best way to go. What a great mid week treat!
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Those wings look great!
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Trying spareribs for my first smoke. Hoping they turn out good. The plastic wrap smelled great! 😂
Added outdoor temp to my sheet.
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Nice! Good luck with the Spares
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Finish product. Neighbor said they were good.
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Did a couple chickens tonite. Brined and smoked, turned out great. Going to do some chicken salad with the leftovers
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Brian - excellent first cook! I also did ribs for my first cook. You said the neighbor liked them, how about you? They look great!
Mike - excellent yard bird! Love smoked chicken! Have you ever tried smoked chicken with some Alabama White Sauce? :) And chicken salad with smoked chicken! I bet that is great. I have not done that before, will need to remember that when I smoke some chicken again.
I only cooked on Saturday this weekend, made Beef with Brocoli - used some flank steak I had from a Costco purchase, love getting two of each cut in the package. This was a great dish! Wonderful flavor, I probably should have added some mushrooms to this, that really would have brought out the Umami in the dish!
Also made some Kim Chi on Sunday, getting some ready for some Korean Bulgolgi tacos as well as bibimbap at some point. Made Napa Cabbage style as well as KKakdugi (white radish). I usually make about 6lbs of this but this was what I got in the grocery pickup, so will have to make some more at some point.
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Jeremy- I’ve read a little bit about Alabama white sauce and took down a recipe a while ago but have never made it or tried it. Have you had it before and if so any recommendation on a recipe?
Your Kim Chi looks fantastic! I’d sure like to give that a try sometime. I always enjoy seeing what you’re cooking, it’s different than what I’m accustomed to way up north here and it always looks delicious. I may have to expand my horizons and beg you for some recipes to try out! Ha!
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Thank you for the comments, Mike! That’s the great thing about this site, get new ideas and learn about new types of food. Many of the things I cook I’ve learned about either here or another site I visit.
the Kim Chi is really easy to make - Maangchi.com has a lot of great recipes that are easy to make.
For the Alabama White sauce, I follow what is called Big Bob Gibson’s Bama Birds with White BBQ sauce recipe on Amazingribs.com, it’s wonderful. Tangy punch that goes great with smoked chicken parts.
There are also a few videos you can find on the interwebs. If you like mayo, I think you will enjoy this! Here’s a pic from last time I made this, in December. I made it on one of my kettles at the lake, not the greatest photo because it was dark. But shows a little of what it builds up as.
Hope you enjoy!
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Jeremy- thanks for the info and sharing your pic. I think that settles it, next time I go chicken I’ll give the Alabama white sauce a shot. Thanks for the other info as well, I’m going to check it all out. Cheers!
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Hopefully I get these descriptions in the correct order, it has been a long time since I posted some pictures.
"Chicken Spaghetti" The official name is Chicken Rotel
Slaw Burgers
Low Country Boil
Ham & Cheese Log
Breakfast food, Biscuits, Venison Sausage Home Cured Bacon
Steak and Shrimp
Biscuit and Lemon Curd
Club Sandwich
Custard Pie
Brats and Caramelized onions
Swedish Pancakes with blue berries and lemon curd whipped cream
Stay healthy and don't starve
*** After 3 attempts I cant get it in order, you will have t o try and match them up. ***
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Outstanding Brian! Ha! It all looks great, especially that low country boil cook! Thanks for sharing! More ideas to think about over the next week. I just need corn and I can do a boil...This is the second pic ive seen today of a boil, so....gotta go get red potatoes and corn!
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That looks incredible Brian! Just some amazing looking dishes. Thanks so much for sharing.
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Thanks guys, were are sticking around the house, so getting a bit creative with whats in the freezers.
I have been posting these on my Facebook page with #cookforyourwife on them. Trying to motivate others to make a good meal.
The Ham & Cheese log was the only thing, made on a smoker and I did it at work in the Ole Hickory.
Ham & Cheese logs:
Pork butts cut to fit the grinder
Dust with the Basic Dry Cure Listed in My Bacon Posts
Course grind one pass
Layer ground meat in tub as it comes out of the grinder with High Temp Cheddar Cheese and a little Maple Syrup.
Mix well and stuffed into 3lb capacity muslin sausage casings
*I used the stuffing plate and large tube for stuffing burger bags to fill casings from the grinder
Smoked at 250 until an IT of 150, Ice bath until below 100 IT then cooled in fridger 24 hours before packing for the freezer.
It was all eyeball measurements, but turned out fantastic.
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Did a turkey breast today. Sprinkled with my dry brine mix, let it sit for 30 min and put into smoker for almost 4 hours at 230 deg. Still picked up a slight smoke flavor from the box even though no wood was added. Turned out very moist and tender. Was happy with the results.
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Dave that looks great!
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Brian- thanks for sharing the recipe and the process. Really very interesting.
Dave- Great looking turkey breast! Nice job
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Mike I read a lot before attempting and also read people kept logs of what they smoked. I figured I’d do the same. What I learned from my first smoke was they were a little smokey so next time I’ll back off an ounce of wood. I checked them at 5 hrs and thought I could pull them but went ahead and closed the door for an additional 30 minutes. Gave some cold one to my father in law last night and he texted me they were good.
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Hopefully I get these descriptions in the correct order, it has been a long time since I posted some pictures.
"Chicken Spaghetti" The official name is Chicken Rotel
Slaw Burgers
Low Country Boil
Ham & Cheese Log
Breakfast food, Biscuits, Venison Sausage Home Cured Bacon
Steak and Shrimp
Biscuit and Lemon Curd
Club Sandwich
Custard Pie
Brats and Caramelized onions
Swedish Pancakes with blue berries and lemon curd whipped cream
Stay healthy and don't starve
*** After 3 attempts I cant get it in order, you will have t o try and match them up. ***
Hi Brian,
Just a suggestion for your labeling/order issue, you could change the name of the pictures since the file names do show up on your post. :)
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This has turned out to be a great thread of cooks! Keep it up everyone! Share new stuff, your go to, whatever! Doesn’t have to be smoked or bbq, just keep posting or add to the post if you haven’t yet!
Great job all around! Seeing turkey the last few posts had me thinking of smoked turkey breast as well as some Disney style turkey legs!!!
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I finally took the time to take advantage of a nice cool but windy day (wind really helps keep my A-MAZE-N smoker going) to smoke some cheese.
I smoked two packs of Gouda, one pack of Jarlsberg, and a pack of string cheese. Now, the hard part of waiting a couple of weeks for the smoke to meld and even out before testing.
This was truly a quarantine smoke. You can see my make shift computer station in the background on the pic of the vacuum sealed cheese. :P
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Gregg -
Are you only using the A-Maze-N pellet smoker unit, or is there some heat off the Smokin-it? I have yet to smoke cheese, I’m sure my wife would love it.
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I only use the A-MAZE-N unit. I have a pellet/dust maze, a 6" tube, and a 18" tube for long smokes.
This time I used the tray. I take the smoke box out and set it right next to the hole in the bottom of the smoker to get as much air flow as I can. It ran fine for a good 4 hours and then the smoke did go out on me. I think that I need to get one of those aquarium pumps like the Bella smoker has and position the tube to blow some gentle air on the tray/tube to prevent it from going out.
Even with the tray, you have to be careful not to get the heat up too high as the tray/tube alone will get you close to the 90 degree range where your cheese will start melting.
I don't have a cold plate, but I do use frozen soda bottles on the very lowest shelf to help keep the heat down. You can use a tray filled with ice too, but you have to make sure that you seal it really tight because you don't want the moisture from the melting ice to get into the smoke chamber as moisture on the cheese is not good.
I give mine a fairly good does of smoke for 4 hours to get a good deep smoke flavor on the cheese. But, if you do this it will be pretty strong right out of the smoker, so packaging and letting the smoke flavor penetrate into the cheese and spread out more evenly is necessary. If you try a piece right out of the smoker, you will think that you ruined it, but you didn't. It just needs a good two week rest. And for hard cheeses, the longer you can let them age in your fridge the sharper that they will become. I have some aged cheddar in the bottom of my fridge that is over two years old. I only share that with VERY special people. :)
The string cheese on the other hand should be eaten fairly quickly after the two week wait. I would say you would want to eat it within a couple months or so as that will not age like a cheddar.
I am not a cheese smoking expert by any means, but I have smoked a fair amount of it and really enjoy it. Pairs really well for a wine tasting if you like wine.
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THanks for the info Gregg! That seems like an easy way to get some great smoked on cheese! Will have to get one of those tubes!
I had the 3D going today, did a 3:1 dry brine with brown sugar/demara and salt over night, rinsed and patted dry then back into the fridge for 5 hours for pellicle formation. Into the smoker with some peach wood. I read a few posts recently of doing a pre-warmup with the box, so I set for 150* for 30-45 minutes and then bumped up the temp to 200* until the salmon reached about 135*. I really liked this method, seemed to provide a nice stream of light smoke vs what can happen when going with the set temp right away. Definitely going to use this method in the future.
But, really enjoyed the salmon and grilled asparagus tonight!
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Beautiful color on that salmon. I bet it tasted just as good as it looks!
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Thanks Mike!
Here’s my next cook, which is a 3 step process and takes some time, but is fun and turns out good stuff! QVQ process I’ve read about here and other sites. Smoked a chuck roast this morning, rubbed with s/p, garlic powder, onion powder, mustard powder, and ancho chile powder. Smoked to an internal temp of 130* then bagged it and vac sealed and into a water bath to Sous Vide at 135* for 48 hours. So, Saturday, I’ll pull it from the bath and ice shock it and then use the Weber Kettle on Sunday with a 350* fire to reset the bark and bring back to 135*. Will slice and serve with au jus from the liquid left in the bag.
Will post the final pics on Sunday!
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Jeremy- I’m extremely intrigued as to how that turns out. Don’t know that I’ve ever heard of that 3 part process so I can’t wait to hear the results. I’m trying to figure out what to make this weekend. We’re finally seeing some decent weather, (upper 50’s) so something needs to find its way into the smoker! Although, ribs on the old Weber kettle don’t sound bad either. We’ll see
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Jeremy, great looking fish!
Greg good tip on the name change.
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I am curious how Jeremy's cooks goes as well. I have done numerous Sous Vide chuck roasts, but have never added the smoke component.
This really seems like a solid plan, so I am looking forward to hearing how it goes.
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A quick update on the chuck - I let it go for just over 50 hours in the SV bath at 135*. I did a pinch test on it, which allows for you to determine the tenderness. There was definitely give in and I thought it would be perfect. So, i pulled it out of the bath and shocked it in ice water for about an hour and into the fridge it went. I’ll get it out today and fire up the Weber for a hotter warm up.
But last night, I made my absolute favorite dish to make - Paella. Normally I add clams and mussels but couldn’t find those this time, but you can’t go wrong with shrimp, chicken and homemade Spanish chorizo. I went to grab my paellera and it was nowhere to be found....must be at the lake house. So, went with the 17” Lodge cast iron, and it worked great.
Had a fun night with my wife and kids, they sat out on the patio with me while I cooked, had our first dinner on the patio for the year and then a fire and s’mores. With all this going on, consider myself fortunate to be able to have my health and family with me right now.
Enjoy your Sunday everyone!
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Jeremy- Great looking dish! If it weren’t for my shellfish allergy, I would love to try it. Sounds like you had the perfect evening. We also had fire with s’mores for the kids. It was a beautiful day here (finally) and we as a family took full advantage and spent the day outside. I will be interested to see how the Chuck turns out. I’m working on a chicken Lo-Mein recipe on the Blackstone this evening. Hope to post some pics later, unless it’s an epic fail! Enjoy your Sunday
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Chicken Lo Mein on the Blackstone. It was a hit! Definitely a keeper. Hope everyone’s Sunday was good
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That’ looks like a great Lo Mein! Some good veggies and noodles to go with that great chicken! Love seeing those cooks on the Blackstone!
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I finished up the QVQ Chuck Roast today and I really enjoyed it. I couldn’t believe how tender this roast was with great flavor from the rub and smoke.
Today, the plan was to reheat the chuck with a 350* fire on the Weber, but I topped out at 300*, didn’t start enough fuel, but that was ok. We weren’t in a rush. I pulled the chuck from the bag, poured the leftover liquid into a pot to use for au jus/gravy for the mashed potatoes.
Onto the grill, and i think it took about 90-120 minutes total to get to temp, but it reset the bark, which is what I was after. Once it hit 132* internal, still below the sous vide cook temp of 135*, I pulled it and sliced as it was a rib roast.
The bonus of this cook - the au jus, man this stuff was amazing! We added a little water and red wine so we had more volume, a bit of corn starch to thicken and topped it on the mashed potatoes. It was so flavorful, bold from the beef and pepper, almost it was like my own A1 sauce in a way is what it reminded me of.
This was a fork tender roast. I think the 50 hours in the sous vide bath was perfect. Any longer, and it would’ve been past what i was looking for. I probably could have turned this into pulled beef as well with that bath time. But, I think you get this type of texture with pot roast, but it still stayed together when slicing and had the great smoke flavor from the smoker/weber.
I think the only thing I would do different here, is add a bit more rub. Although my wife and kids thought it was balanced out well. One spice didn’t overwhelm, so I guess that’s good.
I have a few photos here, the chuck on the green plate is prior to the last smoke to show the unset bark. The rest, are through the smoke on the kettle.
A fun cook I’d do again!
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Jeremy- Looks like a complete success to me! Thanks for sharing your entire process, that was really interesting. I bet that gravy was to die for!
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Jeremy and Mike you’re food looks amazing!
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I did a chuck roast 2 weeks ago, not in the smoker, but sous vide, that sat in the water bath for 28 hours, and came out absolutely delicious. Texture was just where I like it, and I seared it in a cast iron skillet. I've done everything from 96 hours (way too soft and mealy), to 72 (better) to 48 (good), and now 28. I think the major tenderizing must come relatively early on, with the last bit happening more slowly over time. On my 28 hour cook, there was still a bit of silverskin that I had to cut out, so it will be fun to determine just how much more time i needed for that to go away.
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Eric,
It’s amazing what the time can do for these chuck roasts. The longest I have done is 72 hours, and for that I pulled the chuck, which was really good. I’ve also done a shorter 18 hour bath but at a higher temp of 180* or so, which was also for pulled chuck. Many ways to find that texture, but the smoke added is a nice bonus.
I bet you got a great sear with the cast iron!
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I call this a New Mexican Rouladen - green chile, onion, garlic and Monterey Jack cheese stuffed pork loin roast. What a great flavor profile this brought! The wife and kids fought over the mixture topping as I was slicing and serving! Loved it!
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Wow Jeremy, looks like another winner to me! If it tastes half as good as the presentation, then it’s gotta be out of this world. An Irishman has to ask out of curiosity , what brand is in the glass?
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Hahaha! Mike, as an Irishman, you may not like what’s in there but it’s my favorite and is an ol Kentucky standby. Love me some Weller Bourbon.
And thank you for the comments on the pork loin. I wish I would have cut the loin out better, need to read up on that and watch a few videos. I think it’s in where I started the cut to lay it out. But, taste was great! Really enjoyed it! I’ll make this again, maybe with Mozarella to see if there is a bit of a cheesey gooey melt to add to it.
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Jeremy- Haha! Thanks for sharing! I’m going to see if our local liquor store has that brand bourbon in stock. I’ve heard of it but never tried it and I suspect it probably quite good! How big was the loin that you did? I think a quality mozzarella might work really well with that, I’d give it a shot!
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Jeremy - that pork loin looks delicious!
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Mike, I’d say that was a few pounds. I don’t remember the weight, but was probably about 12” in length I’m guessing. I found these on sale a few months back, buy one get one, so I picked up 4 to use over time. Couldn’t beat that price!
And tonight, I went grillless, all stovetop with a simple tomato sauce and ricotta gnocchi. :) pillows from heaven! Enjoyed this cook - even got my 19yo daughter and 15yo son to help with rolling the gnocchi on the fork.
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Man, That’s looks great. My wife saw that picture of the gnocchi and said ‘Now that looks good!’
I threw a few jalapeños into the smoker. I halved them and wrapped them in bacon. Stuffed them with cream cheese, cheddar, and a little leftover pulled pork. That was the appetizer to the pulled pork nachos. It was mostly freezer leftover night and all in all turned out pretty good! Fried rice on the Blackstone tomorrow.
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looks like everyone has been eating well. Here are a few more of mine.
Bison Steak Oscar Crab & Hollandaise) With Michigan Asparagus and Hasselback Potatoes 2 pics
Hoover Sauce Marinated Pork on a stick & Canada Goose Burgers
Steak and mushroom Fritatta
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Brian! That bison steak Oscar!!!! Wow! How delicious that looks!
The others look great as well!
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It was very tasty, but not hard:
Reverse sear on the steak no mystery there.
The crab comes out of a can, heat for a minute 45 sec in a glass dish in the microwave. The recipe call for Jumbo Lump but I could only find claw meat here locally.
Hollandaise, Three egg yokes and 1 tablespoon lemon juice in a blender beat for 5 seconds. Microwave 1 stick of butter in a large measuring cup until boiling. Slowly pour the melted butter into the running blender, sauce will immediately thicken, blend for a few seconds more. I poured the sauce into a squeeze bottle. put the bottle in a large thermal mug. Fill mug with HOT water.
Put a ring mold on the steak to hold the crab until ready to sauce it.
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Looks fantastic Brian! Your sides look top notch as well
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Thanks Mike,
Pro tip for everyone, use 2 skewers to make rafts of your asparagus for grilling. They cook and turn evenly and no more lost to the grill.
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I love Steak Oscar, but have never actually made it myself. I love to order it especially when on company trips and I can use the company card. ;)
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Expense accounts are the best. We had a Union rep take eight cops out for drinks and dinner. He wouldn't tell us the tab but did say we set a record.
Truly not an expensive meal to make at home. The crab was $9.99 a can. I could have gotten by with one can for four people, but I used two. You probably normally have steak and eggs at the house.
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I am patiently waiting for the final few degrees.......enjoying the morning on the patio, watching a bit of the Space Station docking, drinking coffee and listening to some wonderful music.
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Tri Tip tonite with a side salad and corn on the Cobb. Reverse seared it after smoking and it turned out pretty good. Wife likes hers a little more done so had to let it go a little farther than I like. Nevertheless, a solid cook. Hope everyone had a safe and enjoyable weekend. Cheers
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Love me some tri tip! What did you rub it with Mike?
Also, had a good turnout with the pork butt. Really enjoyed the Oak Ridge BBQ Competition pork rub. Got great park and added a little Blues Hog BBQ sauces, original as well as the red, which I loved! Had never had the red sauce from Blues Hog.
Hope everyone enjoyed the weekend and got some smoking in!
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Great looking pork butt Jeremy! I had the Blues Hog BBQ sauce in my online shopping cart but didn’t pull the trigger. Maybe I need to get that.
As for my rub when it comes to beef I always keep it very simple. Salt, pepper, garlic blend and in it goes. We enjoyed the Tri tip but I think I spoiled my wife with the beef tenderloin I did a while back! Ha!
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Just took this 9 lb. butt out of my #3 and she’s headed for the cooler to hang out for a while. Mixing up a vinegar base sauce to throw on it. Hope everyone is having a great weekend
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Oh yeah!!! Look at that! Enjoy - and let us know how the vinegar sauce is!
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I did another batch of garlic today. It's super easy.
* cut off the tops of the bulbs
* drizzle with olive oil
* smoke at 225 for 2 hours
* squeeze the base of the cloves to pop them out
* throw into a chopper to mince it up
* store in a mason jar in the fridge
* use in any recipe that calls for garlic
Note: Do not fill your jar with olive oil unless you like botulism and getting really sick. (google "garlic oil danger")
Also: Just bought and used the BLACK+DECKER EHC3002B chopper and am comfortable recommending it. Plenty of power, did a great job, came with two 4 cup bowls + lids. Super easy to use, store, and cleanup.
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Jeremy- That vinegar sauce was excellent. I’m a believer in it going forward. It will be on all my pulled pork going forward.
Great looking garlic! I have to try a batch. Thanks for sharing your process!
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A little 6-butt traffic jam in the 3.5 D Wifi
Big batch of DM's brine for 12 hours - Smoked at 265* to 182* / finished the last 10-12* at 325*, to give a good amount of bark. Used Bella's cold smoke generator to supply the smoke - and the apple flavor was out of this world.
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6-butt traffic jam....that’s a traffic jam I wouldn’t mind being in! The addition of Bella’s is interesting. Are you getting a better smoke flavor with this method? Or is it similar? Looks like a great result!
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Cooked up a picanha on the kettle tonight. Dang this is one tender cut of beef! Ordered a whole roast picanha a while back and was able to make it this weekend with SPOG and a bit of oil to finish off with a sear. Great flavor and served with Brussels and a chopped salad.
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The Bella add on created a great flavor, and it lasted well throughout my 10 hour smoke. I have ZERO complaints about the flavor of my cooks using Smokinlicious wood chunks, and will continue to use them. For me, the (Pit Boss Barbecue Hardwood Pellets, Apple, 20 lb) apple pellets were a successful experiment for boston butts. Got great feedback from my sample-buddies, as well - they come out of the woodwork when smoke starts to escape the garage - like somebody turned on a silent alarm ;D.
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Thanks for the reply Jody! Haha. Isn’t that right! BBQ smoke is that silent alarm! I get text messages from neighbors when I start smoking sometimes if the wind pushes their way! Hahah.
Glad it worked out well! Can’t wait to hear about more cooks with the Bella - especially if you do some lower temp cooks with sausage or fish.
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Did some kabobs yesterday, lamb on the left, pork-and-mango on the right.
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Bryce, I love the pork and mango combo!
And thanks for posting here! I forgot we had this thread going! :)
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Made some pork belly burnt ends this weekend. Gosh these are good! Rubbed with Oak Ridge BBQ Competition Rub and then used Blues Hog Original for the sauce bath. Did a quick pickled red onion to go with the pickles and jalapeños, a great green bean salad, and also made a loaded hash brown kind of thing...that actually turned out really good too!
Have the other half of the belly curing for bacon...will smoke that in the next few days.
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Here is a sampling of some of the recent plates and dinners my partner and I made. The big sheet pan of chicken was a fire I did for my partner's taco place he is chef at. They needed grilled and smoked chicken for a chili contest for charity. I fired the proteins...on my gas grill and the offest smoker. (30 pounds of boned chicken thighs)
We blend sourthern and northern and a lot of other influences in our meals. B brings a lot of Missouri southern soul into his cooking but his professionally trained background brings his skill to the table in gleaning from cuisines around the world.
I am the baker and BBQ/griller/smoker...So I bring a lot of scratch baking to our kitchen. Though he does throw down good cheese cake.
He lives to cook now....literally. He returned to the pro-kitchen and many years being away. COVID forced the move...and a friend was opening a restaurant and she talked into coming aboard.
Me I been a foodie for a long time. COVID has focused on ourselves in cooking. No indoor entertaining...
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It all looks very tasty. Gained a couple of pounds just looking at all the food ;D
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Been a while since I posted here - thought I’d share a different cook today, some gumbo with a dark to chocolate roux. Man I love a good bowl of gumbo!