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We had an awesome weekend with temps in the 40's, so I smoked a rack of ribs. Turned out awesome but now I want to do more lol. Going to try and take some ideas from this thread and make something again this weekend since we're back in the 40's.
Got an extra big sausage roll from Sam's and smoked to have breakfast sandwiches for the week
I also smoked some premade meatballs for pasta. I didn't get any after pics because we were hungry lol. Very nice subtle smokey flavor went nice with the pasta
Picked up some meat while stocking up for staying home. I grabbed several things but froze most of it. I marinated and smoked a London Broil for dinner last night, it came out amazing. Here it is after marinating
Been slacking on my smoker updates for a while. So bare with me this could be a long post.
Buddy called me up about a month ago and said he had a huge steak he wanted to cook but couldn't eat all of it himself. He wanted to grill out, drink, and watch the NASCAR race. Hmmm why not!
He brought over a 3.5lb tomahawk. A piece of meat like this deserves to be cooked properly. So did a reverse sear, 250 till internal temp as 115. Then we pulled it and tented it with tinfoil. Pulled the plate setter and got the egg going to 650. Tossed it back on for sear for 60 seconds, then 90 degree rotation, then flipped and repeated.
Oven roasted carrots and brussels for the sides.
A week later I decided I wanted another thick steak and they had a sale on some t-bones. Decided on a 2.5lb. I get the strip side she gets the filet side since it is all she will eat. Did another low and slow cook just like the previous one.
Just your standard pork but. Found some better smoke wood lately with larger chunks and the smoke was still going when I woke up the next morning so it had smoked the entire time to 160 degrees so the best smoked butt I have done in a long time. Girlfriend doesn't agree since she doesn't care for the smoke as much.
Some of my favorite Havarti mac and cheese for a side dish.
A cheap favorite of mine. Chicken legs.
My most recent cook. Just this past Friday. Girlfriend said she had leftovers from work lunch so I decided on some steak and potatoes. Didn't have the best steak laying around. It was actually a cheaper .5lb ribeye I had planned to use for steak and eggs. Took the cast iron pan straight from the stove top still sitting full from the bacon grease from when I made eggs and bacon in the morning. Cooked the potatoes at about 300 for a good while. With all the grease they were almost a little fried like which tasted fantasic. The steak was quick hot sear 45 second, turn 45 sec, turn, 45 second, turn, 45 sec done all done at 500. The potatoes were the best I have ever done to be honest.
Brussell sprouts were 400 degrees, salt, pepper, little bit of evdo, and then balsamic and honey drizzled on them before being put in the over. Cook time between 35-45min depending on the size of the brussell sprouts.
Made some smoked then grilled cedar plank salmon. Smoked at 180 for about 20mins, coated with pesto, then grilled at high heat to finish the cook. Turned out awesome.
That looks excellent. I want to do more fish but I am the only one in the house that likes it.
Turned out super awesome, really smoky like we like it.
Next up I'm going to try and do some beef ribs, something I've been wanting to do for a while but that steak that was posted earlier is making me super hungry right now...
So did some wings Monday night. Best wings I have done to date. Been changing up my recipe times and temps a bit to see if I can get better skin. I have always gotten crispy skin because I typically prep the night before and leave them air dry for almost 24hrs in the fridge. However, what this has gotten me is good crispy skin that also completely pulls off the entire wing in the first bite. Being stuck working from home I did the wings around 10am for a 6pm cook. This time only have 8hrs of dry time seemed to do the trick. Also cooked the wings for the first 20min at 300 degrees to get some smoke and then ramped the egg up to finish the cook for 40min more at 425. I was flipping the wings about every 10min during the cook as well. Seasoned with a mixture of McCormick Montreal Chicken and The Spice Hunter Mango Habanero. That latter is becoming one of my favorite seasonings for chicken. https://www.spicehunter.com/products/mango-habanero/
I have also made a new addition to my cooking setup. While over at a neighbors house this weekend I noticed he had an umbrella over his Kamodo grill setup. I always figured that would be a fire hazard but he said he has been doing it for years now with no issues. I have had this umbrella I got for free from a friend still in the box since my last house and never knew where to set it up with all my grill stuff. Super nice not to get wet while cooking.
Wasn't sure if the outside or inside finished picture looked better
Forgot to take my sauced shot before I ate the first one. Had two that were just dry rubbed and they were great that way as well.
Even the leftovers reheated in the oven last night were great.
Looks great Sam. I have one in the freezer, been waiting for good weather and to use down the fresh stuff in our fridge. Definitely makes me jealous though
Made a garlic & herb marinated pork tenderloin last night with some diced sweet potatoes in a cast iron on the the egg too. I normally do sweet potatoes as large wedges almost like steak fries but for quicker prep work this time I just cubed them really quick. These came out fantastic. Just did salt, fresh ground pepper, and a little cayenne pepper to start with. Then during the last 10 minutes, I sprinkled some brown sugar, more black pepper, and a tiny bit more salt all mixed together over them. I didn't want to put the sugar on early in fear of burning it. They came out fantastic a little sweet and spicey.
Smoked a 20 pound brisket on Saturday, it was on sale for half off so I figured we'd eat good for a week or so
I had to carve out the fat deckle in the middle but otherwise just trimmed it up and injected it. This is by far the largest, longest and heaviest packer I've ever cooked. It was too long for my largest pan.
After injecting I rubbed both sides.
I did hot and fast method so I rotated the brisket every half hour or so, this is the first half hour in
This is when I wrapped it, by far the best bark I've ever achieved on a brisket
I wrapped it with some brisket mop and the rest of the injection
And then back on the smoker
I got the brisket on a bit later than I hoped so the point was ready at dinner time but the flat was not, so I removed the point and we ate that for dinner. It was so damn tender and juicy
And here's the flat once it got probe tender
I let it rest for 2 hrs before slicing, I was happy that the bark held up. As you can see on the left the very outside part got a little overcooked and was crumbling, but I had to let it go for the middle to finish.
And fuck at that price per pound I would be making a brisket every month. A year and a half ago we got to $2.99/lb for a little but then went to $4.99/lb. Seen a few at Costco for $3.19 lately but still $2.88/on is killer deal..
Dinner last night, I made chopped beef sandwiches. Just broke up some of the brisket, and heated it up with some onions and a little bbq sauce and melted some cheddar on top. Wifey was impressed
That sounds like a great meal actually. Another one I like to do with either brisket or pork is mac and cheese, diced potatoes, onions, and then whatever meat.
Smoked 3 racks of babybacks for Easter, I had been wanting to do ribs for a few months, and grabbed these during one of my Sam's Club runs.
Rather than make my own rub like usual we decided to do 3 different rubs to try them all out. The Honey Chipotle is what I used to cure my homemade bacon, the Honey Pecan was a new limited release that Kosmos offered that we wanted to try out, and the Dirty Bird is my go to for wings and pulled pork.
I rubbed them and let them sit in the fridge overnight.
And here's a half hour or so in on the smoker
Here's a couple hours in, when they hit 160 before wrapping.
And here's the finished product, I was slicing out pieces and the bone literally fell out completely clean. This was the Honey Pecan rub
Here's the wife's plate, she snapped a pic thankfully, she made green bean casserole and baked potatoes to go with. And we have plenty of leftovers for the week
