Mark Skid
Well-known member
Needs a side of fries and a cold Budweiser.Rockfish sauteed with some fresh lemon, garlic, and oil and a secret fish rub.
Donnie B.
Banned
Well-known member
Hadn't ever heard of this. How much of the flavor gets in to the fish?
And do they burn for a few ticks when you first put the planks on the fire because of the alcohol?
Pork butt slow cooked all day with orange, onion, garlic, and jalapenos.
Shred the meat and put some crust on it with a hot skillet.
Easy carnitas. I do a lot of meat (for 2), and then use it in different ways for a few nights.
Tacos are a must.
dawnofdreamx97
Well-known member
Burns off a little bit but does transfer nice into the fish. Nice little trick!
voodooradio1
Well-known member
It's when you apply varying degrees of heat, with open flame from a wood or charcoal fire (or electricity, if you are a heathen) to raw food.
JerEvil
Well-known member
Got it built and did my initial burn-in. Time to cook!
japetus
Moderator
panhead
Well-known member
311splawndude
Well-known member
Glad to see you in here.
Pic from last year but my 3 way. Dry rub all of them first and then some get BBQ wet and some get Carolina wet.
dawnofdreamx97
Well-known member
Glad to see you in here.
Pic from last year but my 3 way. Dry rub all of them first and then some get BBQ wet and some get Carolina wet.
I'm coming over! Lol
MrDowntown
Well-known member
7# butt. Rolling since 6am low over hickory wood
yum yum.
Monkey Man
Super Moderator
How do I sign up?
SpiderWars
Well-known member
Making risotto for the entire family during our annual summer vacation together. 14 guinea pigs people. I was reading this article from The Food Lab and apparently some of the traditional stuff I've always done is not necessary. Plus we have one vegitarian so it will be veg stock.
Donnie B.
Banned
Well-known member
I watched about 10-12 years straight of Top Chef and a very common mistake, season after season was someone flubbing risotto.
And every time the judges were like, "How the heck do you screw up Risotto?"
But to make it really great takes a lot of attention.
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SpiderWars
Well-known member
I watched a lot of IC too. I actually liked the originals with the overdubs a little more.I watched about 10-12 years straight of Top Chef and a very common mistake, season after season was someone flubbing risotto.
And every time the judges were like, "How the heck do you screw up Risotto?"
But to make them really great takes a lot of attention.
It came out well. It goes from dente (or whatever it is just before its al dente) to overcooked pretty quick relative to the entire cooking time. Glad I tasted it frequently at the end.
P
PhilC
Well-known member
I watched about 10-12 years straight of Top Chef and a very common mistake, season after season was someone flubbing risotto.
And every time the judges were like, "How the heck do you screw up Risotto?"
But to make it really great takes a lot of attention.
If you're willing to make a few test batches to learn, a pressure cooker or instant pot can do it perfectly repeatedly. You just have to figure out the time your cooker takes to make it how you like it.
JerEvil
Well-known member
First real cook! 10lb pork butt and then one of our friends brought some 2.5” thick loin chips.
311splawndude
Well-known member
Looks great Jer 
Monkey Man
Super Moderator
Wow Jez, looks like that unit was worth every penny. 
John4021
Well-known member
How long was that 10 pounds of loveliness on the grill?
I just got a smoker box and rib rack from Weber for my gas grill that I need to try out.
The rib rack can be flipped upside down to do a standing rib roast, pork butt, whatever you fancy.
I just got a smoker box and rib rack from Weber for my gas grill that I need to try out.
The rib rack can be flipped upside down to do a standing rib roast, pork butt, whatever you fancy.
JerEvil
Well-known member
Thanks man! Everyone loved the food. I was really impressed with how well the loin chops came out. I cooked with a probe in til 145° internal temp then pulled them. Super moist and great flavor.Looks great Jer
Thanks bud! Yeah, this weekend was not only my first time using a pellet grill/smoker but also my first time eating anything cooked on one. Very glad Mrs. Evil got me this! LOL! Was my Father's Day gift.Wow Jez, looks like that unit was worth every penny.
I did a hot/fast method. 325° cook. I put it on the smoker at 8:30am. It hit 160° internal at about 1:30pm. Pulled it off and foil wrapped it. Back on the grill for about 1.5 more hours til it hit 203° on the probe. Did this "Probe Tender" test (basically poking in a few spots to see if it went in easy). It was done so I wrapped in a towel and held in the Coleman til about 5:30 when everyone arrived for dinner.
This method for 10lb expect about 8 hours all in. If I did it at 225-250° it would have been about 14 hours.