What did everyone cook today?
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Jonathon Kosmos Texas Beef, followed by Dirty Bird, then Cow Cover.
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Brian Schneider Those are nice looking. I have done some of the smaller fillets & they turned out well, but I would really like to do a few whole slabs slow of Coho & Steelhead.
calldoctoday that salmon came as about 2.5# fillets. I just cut them into 3rds so I could freeze some.
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Tex_77 Love those grill grates or what??? I really like how hot they get, work awesome on my weber. Only issue is my weber summitt charcoal is bigger than a regular kettle but i got the grates first…
Parksider I won’t go as far as saying they are the end all be all, but they certainly are great for searing and producing great grill marks. Every tool has its place. I need to temp my grates the next time I use my PK, because the lid temp isn’t showing it being that hot, but I think that may be from the grates absorbing the heat. With the weather turning warm here I see alot more grilling in my future. The grocery store here has choice ribeye rolls on sale for $6# this week, so I see some prime rib in my immediate future.
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Darkfish89 Make some of that! Also, I know you are working on a brisket today, we better get to see it!
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Limoncello -
Tex_77 Yeah, beef here is amazing but WHY can’t we make good bread? Seriously, we grow the grain but can’t make a loaf of Italian Bread to save our lives! It is the main reason that the pizza here isn’t as good as other areas of the country.
akdave Do you work on a boat or was that a fund day trip?
John Gehringer 1st, good looking sirloin. 2nd, some pics of your restoration wouldn’t be unwelcome, I love old Broncos! I assume you have seen the concept for the new one?
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Jonathon thought I might give you the updated pictures of the Bronco now that I’ve cleaned it up and got it out into the sun. Have lots of time with the stay at home order, of course I’m home most of the time anyway.
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John Gehringer I’ve been one the same old car motivation program myself!
Joe Hell Your Buick looks good, a few less miles than the Bronco. It has 114,000 miles on it. It has been sitting since 2000. Had a bad rear main leak, so I re-powered it this winter and restored the running gear and braking so far, and polished it up.
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John Gehringer Looking really good man!
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Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.
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8 hours smoking a chicken? What temp were you smoking at?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I was thinking the same thing, then came across this https://www.meatsandsausages.com/poultry-and-game/poultry
Scroll down to smoky section. 8 hours could be right for a whole, brined bird.
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Tex_77 around 180 degrees, then 225 degrees for the last hour when covered. As you can see they are very juicy. My Treager doesn’t pull the moisture, especially when using the pan. All that fine juice is just from the birds, nothing added. It went into my soup and skimming the fat.
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Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.
John Gehringer Very nice! Did you smoke em on the rack with the pane directly under & move them into the pan for the last hours to get all the juices & get all the smoke? Very nice.
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Did pork steaks & sausages, Kraut & Apples, creamed corn, & mashed taters all smoked Apple wood for about 2.5 hours give or take. Came out delicious, but forgot the photos. Well, er uh, when I went to look, they were all on the plates & getting devoured. Everybody was HONGRY! The Apples & Bavarian Kraut, corn, & taters were all complexly smoked in the iron pans. The steaks & sausages on the racks.
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Have a Great Easter, as best as can be!
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Tex_77 Ole!
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John Gehringer Very nice! Did you smoke em on the rack with the pane directly under & move them into the pan for the last hours to get all the juices & get all the smoke? Very nice.
calldoctoday in the pan, the smoke penetrates the meat even in the pan as you can see by the coloring. Most all my meats are done in the pan anymore, get much juicer product. My brisket I do directly on the grill, then into the pan covered to finish, and bacon goes direct too, in the cold chamber first, then hot side to finish. Fish goes direct as well.
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