MacKenzie Posted April 14, 2019 Report Posted April 14, 2019 More leftover ribs, although you'd never know it from the taste. 4
Pequod Posted April 14, 2019 Report Posted April 14, 2019 Some roadkill mini-chooks over a pan of harissa’d sweet taters and asparagus. The minis were dry brined and seasoned with Meathead’s Simon and Fargunkle rub. ...and this is our new old dog, Buck. Just because. We adopted him today. 10
sfdrew28 Posted April 14, 2019 Report Posted April 14, 2019 I love Buck!Sent from my iPhone using Tapatalk 1
El Pescador Posted April 15, 2019 Report Posted April 15, 2019 A lovely spring day and an opportunity to get together with friends gave me a chance to put Darth through his paces yesterday. Stole an idea off the forum and made myself a nice little cast iron smoke pot. Worked great! Kudos to those who are willing to share their ideas with us noobs! Loaded up with some baby backs and a couple slabs of beef back ribs - both dry brined and rubbed. A little smoked mac and cheese... My first two tier cook - ha ha! 7
MacKenzie Posted April 15, 2019 Report Posted April 15, 2019 Ribs and Mac & Cheese what more could anyone want. 1
tony b Posted April 15, 2019 Report Posted April 15, 2019 18 hours ago, Pequod said: and this is our new old dog, Buck. Just because. We adopted him today. THANK YOU for adopting an older dog! They need good homes, too! He looks like a sweetie! 1
tony b Posted April 15, 2019 Report Posted April 15, 2019 15 hours ago, El Pescador said: Stole an idea off the forum and made myself a nice little cast iron smoke pot. Worked great! Glad it worked out for you. One question - when you opened it up after the cook, had the wood chunks inside turned to charcoal or was there a bunch of ash? For others that want to do this, it's not necessary to put that many holes in it, nor do they need to be that big. Three small holes (1/8" drill bit) are really all it takes. The idea is to let just enough air inside to support the wood smoldering (producing smoke) without it getting enough air to actually burn. Also, to be complete - the holes go in the bottom and not in the lid to force the smoke produced to exit back into the fire and burn off some of the nasty volatiles to produce cleaner smoke. OK, lecture's over, class dismissed! 1
tekobo Posted April 15, 2019 Report Posted April 15, 2019 19 hours ago, Pequod said: Some roadkill mini-chooks over a pan of harissa’d sweet taters and asparagus. The minis were dry brined and seasoned with Meathead’s Simon and Fargunkle rub. I've used that rub on chicken before too. I like the way Meathead doesn't include salt in his rubs. Gives you the chance to brine/salt to your taste and then add the rub without having to guess on seasoning. Nice job! 2
Pequod Posted April 15, 2019 Report Posted April 15, 2019 (edited) 6 hours ago, tony b said: THANK YOU for adopting an older dog! They need good homes, too! He looks like a sweetie! This is the second senior we’ve adopted through Lab Rescue. Kodi crossed the rainbow bridge almost exactly 1 year ago. Took some time to find Buck, but he’s already become my buddy. Follows me everywhere. Here we are, bringing our boy home: His name was “Puck”, but we didn’t like it, so he’s now “Buck”. He’ll never notice the change. Edited April 15, 2019 by Pequod 5
Steve M Posted April 16, 2019 Report Posted April 16, 2019 Congrats on the newest member of your family @Pequod. That is a great thing you did, he will be one happy dog. 1
El Pescador Posted April 16, 2019 Report Posted April 16, 2019 11 hours ago, tony b said: Glad it worked out for you. One question - when you opened it up after the cook, had the wood chunks inside turned to charcoal or was there a bunch of ash? For others that want to do this, it's not necessary to put that many holes in it, nor do they need to be that big. Three small holes (1/8" drill bit) are really all it takes. The idea is to let just enough air inside to support the wood smoldering (producing smoke) without it getting enough air to actually burn. Also, to be complete - the holes go in the bottom and not in the lid to force the smoke produced to exit back into the fire and burn off some of the nasty volatiles to produce cleaner smoke. OK, lecture's over, class dismissed! @tony b, I suppose I got a little excited with the drill. In hindsight, I can understand why fewer holes might be better. The wood turned to coal and not ash, so I guess I didn't screw it up too badly! 2
MacKenzie Posted April 16, 2019 Report Posted April 16, 2019 Boneless chicken breasts with cumin, coriander, pepper, brown sugar and a little salt. The same rub I used on the pork tenderloin. Tasty and moist, it is going to make a great sandwich. 5
Bruce Pearson Posted April 16, 2019 Report Posted April 16, 2019 Looking good Mac, make Sandwich for me please lol 1
tony b Posted April 16, 2019 Report Posted April 16, 2019 17 hours ago, El Pescador said: The wood turned to coal and not ash, so I guess I didn't screw it up too badly! No harm, no foul, in my book! 1
MacKenzie Posted April 16, 2019 Report Posted April 16, 2019 31 minutes ago, tony b said: @MacKenzie - what? no purple crack?? Next time.
MacKenzie Posted April 16, 2019 Report Posted April 16, 2019 36 minutes ago, Bruce Pearson said: Looking good Mac, make Sandwich for me please lol Will do Bruce, and happy to do it. 1
alimac23 Posted April 16, 2019 Report Posted April 16, 2019 Awesome looking cooks Mac! I can’t imagine those temperature anymore, after having been in Perth for nearly 11 years now I’ve gone soft to the cold. It’s getting down to 6c this weekend and I’m already feeling cold Sent from my iPhone using Tapatalk 1 1
Flemming Posted April 17, 2019 Report Posted April 17, 2019 I finished the Video on my NY Strip, Enjoy 5
