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Smokydave

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Smokydave last won the day on October 20 2017

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About Smokydave

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core_pfieldgroups_99

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    Morton, PA

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    Springfield, PA

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  1. Smokydave

    Awesome Picanha

    I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook?
  2. Smokydave

    New cabinet on the way

    Wow--that's awesome! Congratulations! Sorry about the completely maddening hassle with the trucking company and the extra expense. The ache will fade and then you'll be beaming when you show off your BBQ hardware!
  3. Smokydave

    New cabinet on the way

    You must be in agony. What an amazing moment it is when the crate is on the ground and you're alone with it for the first time!!! The first real smoker I ever had was a offset stick-burner. My wonderful wife bought it for me as a Christmas present and I didn't know until we had to drop everything we were doing and wait for the trucking company to get around to making a delivery whenever it suited them. It missed Christmas delivery and took some days afterwards. It was brutal. Burning a whole day waiting for nothing sucks. I just took delivery from Dennis this week. When I set up the delivery with the trucking co, I made sure to make it a point to ask for a phone call within a few hours of delivery. Nice woman said sure, sure, we'll call you about a 1/2 hour before. You guessed it--no call. How hard could it be?
  4. Makes me want to cry. Our butchers here are plain vanilla. Can't even get a whole brisket! Their idea of pure bred pork is taking hot dogs fresh out of the box.
  5. Smokydave

    Oh so good Picanha

    In a bunch of posts I've lamented my not finding good sources of quality, reasonably priced meat in my area. I just can't find the same cuts some of you do. I've now found a source for a few things at an ethnic food store about 45 minutes from me. They seem to be a purveyor of Hispanic and Latin American/South American items. In last night's cook, I put on some picanha (sirloin cap), which I was absolutely stunned to find. I've had it a dozen times at places like Fogo de Chao and it is absolutely delicious. I wasn't sure how it would turn out since I can't cook like these "churrascaria" with their spits and open flames, but I gave it a shot. I decided to put the meat on a skewer and rig it in the roti basket so I could get close to the "real thing", but ran into problems within seconds. The skewer was too long and stopped the basket from spinning. So I took it all apart and just threw the skewered meat on the grate. Cutting to the chase--it was freaking awesome! The meat was tender and had great flavor. My boys were even eating the fat. If you've never cooked this cut, please do yourself a favor and try it. We had it with twice baked potatoes, carrots, broccoli, and chimichurri sauce. First two pics show my jury-rigged setup and the last is the finished meat. Meat is dark because I sprinkled with salt the day before and let it dry-brine.
  6. Smokydave

    Winter Prep

    Has anyone had a sign created using the logo? Neither of my crates came with the logo emblazoned on them for me to use.
  7. Smokydave

    Sneak Peak ~ KK 3/8" A36 Baking Steel

    Dennis, are you well and completely done with this idea? My wife is looking for gift ideas for me and I thought one of the baking steels/griddles would be nice...
  8. Smokydave

    Turkey Day!

    We took a family vote and it was decided to brine and smoke the turkey this year. I made an executive decision to dry brine instead of wet and based on the results, I won't be going back to soaking a bird again. I think the combination of a fresh turkey and the brine made it the moistest and most flavorful turkey we've had in a very long time. I only brined for one day, but understand I could have gone for 2-3, so I will try that next time. I was concerned about the meat being too salty, but that wasn't an issue and even the drippings made for a great gravy. Since I made my own gravy with bird parts earlier in the week, I was careful not to add salt and am glad I did, since the dripping were certainly saltier than they would normally be, without the brine. Combined, the gravy was good enough. Four hours and three chunks of maple and this was the result. The turkey was dark--not overdone, but I had a scare when I realized the grill probe was closer to the grates and the top of the 23lb turkey was much higher in the dome so it was cooking at better than 325 for a good bit. Caught it just in time and covered with foil for the remainder of the cook.
  9. Smokydave

    Pizza night

    Couple of pizza's we did last month. Best ones I've ever made, although I had to quadruple the dough recipe. I don't know how the author thought anyone could get two pies from the amount of dough that would have been produced from the recipe. As it is, I got 2 good sized pies and a smaller one (not pictured because it got eaten before I could could snap the shot). One meat lovers, one veggie. Kids love loaded pies so I don't typically do the thin margherita-types. I did let the dough rest in the fridge overnight and it seemed to make it easier to work with.
  10. Smokydave

    Lots of New Teak & Stainless Cabinets in Stock

    This cabinet is just what I needed and looks awesome. Just got the cover for it and now I'll be protected from the elements. Never one to skip a challenge, when I saw the empty crate I wondered what I could do with it besides trash it. It occurred to me that I could use some pull-out shelves in the cabinet like some of you have, only you bought them with the cabinet. I was able to salvage wood from almost all of the crate, plane it down and cut it to size to make two shelves. They are on full extension slides and I lined each with a sheet of brushed stainless, like the top of the cabinet. It was more work that I had intended and of course it took longer than I wanted, but it wasn't too expensive and I think it looks ok. Certainly not furniture quality and I had to make some compromises to stick within my inventory of salvaged wood and I am proud to say I only needed to buy 1 piece of 2x2 and I had another on hand to make the cleats to mount the slides on, inside the cabinet.
  11. Smokydave

    Beef ribs

    About 5 hours at 250. They were really nice.
  12. Smokydave

    Beef ribs

    I've been moaning (and suffering) for some time now because I can't get beef ribs that are worth anything. Well, I finally did. And at $5.99 a pound, it was a bargain. Most of what I can get are stripped of almost all meat or are already pre-packaged and cut into small pieces. Going to a butcher results in eye-watering prices. But I got lucky this time. Done with my take on the coffee cardamom rub,which I usually use on beef.
  13. Smokydave

    Lots of New Teak & Stainless Cabinets in Stock

    It's here! It came about 1/2 an hour after my post, long before 9am, so I've spent the morning unpacking, setting it up, getting my stuff out of the cellar and putting it in the cabinet, cleaning the KK and starting a fire for tonight's dinner. Dennis is making me a cover to keep it nice. I'm also probably going to order a custom slide-out shelf from this outfit that sells them. I bought a bunch for my kitchen when I moved in and they are great. The cabinet is really deep and there is no way I'm getting down on my hands and knees every time I need some equipment. Thanks Dennis, for continuing to make such wonderful things. Here are some picks of this gorgeous cabinet.
  14. Smokydave

    Lots of New Teak & Stainless Cabinets in Stock

    According to the shipping company, the truck is "out for delivery". Sometime between 9 and 5, I will be having the same feeling I did about 5 years ago when I received and uncrated my KK. I really can't wait!
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