Not a kamado Bur I've had good luck in both my big offset and in my WSM style with cold smoking under 60 degrees F ambient Above 60 I've had issues with cheese starting to melt/deform
I bought a 5 pound Akaushi eye of round roast today for the wife to use about half of it for a shepherds pie Not sure exactly what I'm doing with the rest, but either sausage or hamburger with waygu meat is definitely sounding attractive
It was 8.99 a pound Sirloin is like 15 a pound, but you can eat it and not even need a toothpick to clean your teeth
What do you all usually do with a semi-boneless lamb leg? Cooking to slice or to fall apart? Got one the freezer I just pulled out, but never smoked one.
I debone it and use reverse sear. Here's what I do. Spoiler Rub 2 tablespoons extra-virgin olive oil 3 medium cloves garlic, minced (about 1 tablespoon) 1 medium shallot, minced (about 1/2 cup) 6 anchovy filets, minced (about 3 tablespoons) 2 tablespoons finely chopped fresh rosemary leaves 1 tablespoon zest from 1 lemon 1/2 teaspoon red pepper flakes 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine. Rub half of mixture into inside of butterflied lamb leg. Roll leg and tie securely at 1-inch intervals with butcher's twine. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture. Smoke/roast at 200-250F until it hits 130F (2-3 hours), then remove and rest for 30+ minutes. (for Medium Rare) Then sear for 6 minutes at 500-550F in the oven.
Meal prep. Did chicken thighs, pork tenderloin, and creole butter injected whole chicken. Apple wood. Some had Holy Voodoo some had Holy Gospel. The chicken thighs were crazy good
Was in the mood to do a brisket but didn’t want to make the grueling 15 minute drive to Costco. Figured I’d grab a choice from Von’s down the street. $9/lb for a small grey packer lol. Chili it is Also wtf. Why can’t I change the size of these photos anymore during upload? Thumbnail it is
Grabbed a new Weber kettle after going a few years without a charcoal grill. Wanted to explore the ceramic route but hard to beat the kettle price point.
I also made fire roasted potatoes (diced potatoes covered in voodoo, with onions and peppers, cooked till browned and topped with parm and white cheddar) and cracked red pepper asparagus. She ate the Kraft and I had to pan sear a slice of Picanha to med well.
It could be worse. My wife was a “it has pink in it!” When I married her. She’s now ordering steaks medium now.
Fired up the grill to sear some steaks and it’s 11 degrees outside. How the fuck do these Yankees do it?
We drink, then you just make sure you have a comfortable coat, hat, and some gloves you can work with. I think the most important part is the drinks.
Had some fleece lined sweatpants on, fleece lined sweat shirt, slippers and a beanie, was perfectly fine.
Very happy to see that devine finally made it to Texas Roadhouse. Edit: silly me forgot to include the clip!
Local spot does these, double cuts them, then chicken fried batter. Served with white bbq sauce. They are fantastic. Spoiler
Their QC is absurd. I probably eat there 2-3x a month, and have honestly yet to have anything remotely close to a meh experience. Pretty much the only restaurant outside of Texas I’m comfortable ordering brisket from. It’s great.