tony b Posted October 17, 2022 Report Share Posted October 17, 2022 Great minds, @Aussie Ora - chicken thighs last night - mix of 3 different rubs, one was the Icelandic, one was that new chook rub you sent me, and the 3rd was the Wing Dust that you also sent me a TON of! Thanks again! Had a recalcitrant tomato that wouldn't ripen on the vine. Owing to the sub-freezing temps we're getting at night now, I picked it anyway. So, being a good Southern boy, it became Fried Green Maters! Homemade remoulade sauce. Thighs on the upper grate, 325F. Sorry, no other plated pic. Only side was some curried rice done in the donabe. 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 17, 2022 Report Share Posted October 17, 2022 @CaptMorg82 - I'd eat those pork belly bits in a fat man minute! 2 2 Quote Link to comment Share on other sites More sharing options...
CaptMorg82 Posted October 17, 2022 Report Share Posted October 17, 2022 2 minutes ago, tony b said: @CaptMorg82 - I'd eat those pork belly bits in a fat man minute! Please come help! I don't need to die of a heart attack on my upcoming 40th birthday 😆 1 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 21, 2022 Report Share Posted October 21, 2022 German Rabbit Stew, hadn't cooked this in quite some time so it's pictured here with potatoes one day and linquine the next. Cooked on the KK, lid off at first for some smoke injection, then stirred and finally sealed to tenderness. It took a while to find a vendor that supplied rabbit in the area, quite a few calls here and there but I was pleased with the result. You know rabbit is nothing like chicken except in texture so don't be confused surrounding the taste, and do come prepared with a sharp knife or cleaver to separate the joints which are unfamilar to chicken because it is a bit puzzling. Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Bon Appetit 7 Quote Link to comment Share on other sites More sharing options...
John T Posted October 21, 2022 Report Share Posted October 21, 2022 11 hours ago, Tyrus said: Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Please tell, which Deli in Plymouth. (We are just south of you on Cape Cod :-)) 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 21, 2022 Report Share Posted October 21, 2022 6 hours ago, John T said: Please tell, which Deli in Plymouth. (We are just south of you on Cape Cod :-)) Geez John I had to look it up again, no wear no tear, but after I find a place generally it's committed to memory so I toss the paper. This is it, Piantedosi Butcher Shop 282 Court St Plymouth Mass. Now it did get a bit weird in there, the grandfather waiting on me had one eye and the girl shrink wrapping the meats didn't speak any English so if your Italian is better than mine your set otherwise wait for the son or Tekebo for the translation. Life's an adventure, happy trails to you and a pleasant journey my friend. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 21, 2022 Report Share Posted October 21, 2022 This little critter is called a Chuck Fillet Roast and like most po'boy briskets it's cooked the same way. It stayed on the offset today just giving me another chore to do while I was raking leaves and cutting the grass. This took 7-8 hrs to probe seemingly well, but in the end my wife was hungry and it didn't get the opportunity to rest....what can you do. Salt, pepper garlic rub and it was done, nice bark and smoke ring served wih the best leftovers I could find. A litttle dry as expected with no rest, however it was all alone in that massive cooker, but the gravy did help. Oh well, next time 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 22, 2022 Report Share Posted October 22, 2022 Tyrus, you certainly did get a great smoke ring. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 23, 2022 Report Share Posted October 23, 2022 Made a couple pork butts today for my daughters 5th birthday. Kids don’t eat the pork but the parents do. Used two different rubs that @jonj was kind enough to turn me on to as well as his recommended marinade which I injected into the butts yesterday cooked at 250 for about 15 hours with apple wood. Whipped up some Cole slaw, Mac n cheese and Caesar salad (not pictured) I always serve with Hawaiian sweet tolls and sweet baby eats bbq sauce i finish my butts after they are pulled on the broiler for 10 minutes and I dust with brown sugar, apple juice and soda ha to get a finishing crust on the pulled pork didnt get any finished pics as it was hectic serving and kids running around 7 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 23, 2022 Report Share Posted October 23, 2022 grilled hamchi for lunch i remember the first time i grilled fish i didn’t brush any oil on the skin. never made that mistake again.. 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2022 Report Share Posted October 23, 2022 @Troble, Happy Birthday to your 5 year old. I see she had one of your feasts to celebrate.👍👍 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2022 Report Share Posted October 23, 2022 This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that @Aussie Ora sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer. 10 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 24, 2022 Report Share Posted October 24, 2022 6 hours ago, tony b said: Took advantage of the warmer nights and did a packer cut Looks like you had it all scientifically exploited, yep 2 years in the freezer isn't uncommon as one might think. I scratch my head sometime and say where did that 16lb brisket come from, then I look at the date and all you can say is, "well," it's gonna be good. 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 24, 2022 Report Share Posted October 24, 2022 This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that [mention=2714]Aussie Ora[/mention] sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer. Nicley done mateSent from my SM-T835 using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 24, 2022 Report Share Posted October 24, 2022 Injected some beef ribs and gave them some gunpowder then sealed over night on they go over black cherry turned out great Sent from my SM-T835 using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 24, 2022 Report Share Posted October 24, 2022 (edited) Great looking beef ribs, man! One last pic of the brisket. Came out like "buttah!" Was still warm after 8 hours in the cooler! Edited October 24, 2022 by tony b 11 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 25, 2022 Report Share Posted October 25, 2022 Great looking beef ribs, man! One last pic of the brisket. Came out like "buttah!" Was still warm after 8 hours in the cooler! Nicley done looks terrific yumSent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 25, 2022 Report Share Posted October 25, 2022 Cut off some of the point on the brisket to make burnt ends. Tossed in a blend of BBQ sauces and into a 350F oven for 30 mins. MEAT CANDY! 6 Quote Link to comment Share on other sites More sharing options...
David Chang Posted October 26, 2022 Report Share Posted October 26, 2022 roasted about 2kg of Ethiopian beans this afternoon. at 450-475f, 250g per roast takes about 11-13 min to hear cracks for medium dark roast. it took me around 1,5 hours to finish the lot then the charcoal burned down just in time. used half a basket which is like 1.5 kg of compressed bamboo. not bad i guess. did not use fan assistence. i think it slows things down too much.. 10 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 28, 2022 Report Share Posted October 28, 2022 (edited) Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃 Edited October 28, 2022 by C6Bill 7 2 Quote Link to comment Share on other sites More sharing options...
