Quoted from PanzerFreak:Baked macaroni and cheese, 1lb noodles, 4lbs cheese lol.
Below is the recipe. I can honestly say this is the best baked mac and cheese I've ever tried. Just stocked up on more cheese today to make another one.
[quoted image]
Here we go!!! Wish me luck!
72D994D3-7F65-4318-9187-DF0999F3B1D0 (resized).jpegQuoted from djreddog:Here we go!!! Wish me luck![quoted image]
I'd put a little more foil or a big baking sheet underneath. I overfilled some au gratin potatoes once and made a god awful mess. Good luck!
Quoted from mcluvin:I'd put a little more foil or a big baking sheet underneath. I overfilled some au gratin potatoes once and made a god awful mess. Good luck!
I just added more foil lol!
Quoted from PanzerFreak:Baked macaroni and cheese, 1lb noodles, 4lbs cheese lol.
Ok I just watched the Full recipe and the last 3 minutes are pretty funny.
seriously that looks Ridiculously cheesy!
I don’t think I would try to cook that unless I tried it first or consulting my doctor.
But I would like to try it.
Edit: Also Kerrygold butter is awesome as stated in the recipe.
Quoted from RVH:Ok I just watched the Full recipe and the last 3 minutes are pretty funny.
seriously that looks Ridiculously cheesy!
I don’t think I would try to cook that unless I tried it first or consulting my doctor.
But I would like to try it.
Edit: Also Kerrygold butter is awesome as stated in the recipe.
It’s cheesy as hell. Also has very good flavor with the different seasonings in it.
Quoted from romulusx:All you need is love,and a Weber Kettle.Do you use the slow and sear or the Vortex for wings and stuff?I offset cook and smoke alot
I do not have either but am interested in the Slow N Sear. I usually use the snake method for smoking and plan on doing pork butt this weekend. Love pulled pork.
Quoted from djreddog:[quoted image]
I'm glad it didn't overflow. It looks really good!
Quoted from mcluvin:I'm glad it didn't overflow. It looks really good!
The butter that you put on top, did overflow. Thankfully the aluminum foil caught it.
Quoted from guss:Brisket, half way there. Now wrap and finish cooking.
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Done[quoted image][quoted image][quoted image]
That's a nice looking brisket.
A mate dropped in and gave me a brined belly from a pig he grew and slaughtered. Yippee, 15lb of bacon coming up. Spose i better save him a slice. If i could have fit it in i could have had a brined ham even bigger he brought with him, too big for my home built smoker.
bacon1 (resized).jpg
FrozenPizzaReallyPunkin
Quoted from punkin:A mate dropped in and gave me a brined belly from a pig he grew and slaughtered. Yippee, 15lb of bacon coming up. Spose i better save him a slice. If i could have fit it in i could have had a brined ham even bigger he brought with him, too big for my home built smoker.
[quoted image]
FrozenPizzaReallyPunkin
Thats one of the traditional norwegian christmas meats right there. Not in form of bacon though, but as a roast with really crispy skin. Mmm.
Quoted from Chisox:I do not have either but am interested in the Slow N Sear. I usually use the snake method for smoking and plan on doing pork butt this weekend. Love pulled pork.
The Slow n Seer is a better bang for your buck.I use mine for everything from chicken breast to brisket.The water reservoir last up to 7 hours.
Quoted from mtn-:Thats one of the traditional norwegian christmas meats right there. Not in form of bacon though, but as a roast with really crispy skin. Mmm.
Lots of ways to use a belly including that, but this is off an older (large) pig. The leg was about 12-15kg.
Quoted from djreddog:Hibachi style teriyaki steak on the Blackstone Griddle. [quoted image]
Did you bust out an onion volcano? Always wanted to do that. Man I really want a flattop.
Quoted from Chisox:Did you bust out an onion volcano? Always wanted to do that. Man I really want a flattop.
Not tonight. This was just a quick meal for me and the fiancé. When I do a full hibachi, I bring it. Spinning eggs, twirling utensils, smiley face fire, volcano, and tossed shrimp!
Quoted from djreddog:Not tonight. This was just a quick meal for me and the fiancé. When I do a full hibachi, I bring it. Spinning eggs, twirling utensils, smiley face fire, volcano, and tossed shrimp!
Atta boy. I’m a sucker for sake and the unhealthiest dinner you can possibly make. Would crush that teriyaki steak btw, looks delicious.
Quoted from cdnpinballer:Thanks! They turned out great.
I used this recipe. Instead of Salt I added 1/2 teaspoon of the pictured Cavender’s Greek seasoning. Restaurant quality souvlaki with that stuff.
https://www.food.com/recipe/pork-souvlaki-39526
I also made some Tzatziki with sour cream because I didn’t have any Greek yogurt in stock.
https://www.food.com/amp/recipe/sour-cream-tzatziki-462466[quoted image]
We have now done the recipe twice. Family loves it.
20200504_180534 (resized).jpgBelly is coming along. Cabinet temp is a rock solid 68C and core temp on the meat is already 47C (aiming for 68C). I'd forgotten how quick bacon goes.
Started the smoke about 7 hours ago with rum soaked french oak sticks, switched to pecan wood about an hour ago and will stop the smoke in a couple hours.
bacon3 (resized).jpgQuoted from punkin:Belly is coming along. Cabinet temp is a rock solid 68C and core temp on the meat is already 47C (aiming for 68C). I'd forgotten how quick bacon goes.
Started the smoke about 7 hours ago with rum soaked french oak sticks, switched to pecan wood about an hour ago and will stop the smoke in a couple hours.
[quoted image]
Tell me more about your homebuilt smoker? How do you handle the temperature control? Its electrical, yes?
Ive built a few hot smokers / bbq through the years, and been thinking about doing something for cold smoking. Lots of delicious stuff that could be cold smoked.
Quoted from waldo34:We have now done the recipe twice. Family loves it.[quoted image]
Looking good!!
Quoted from mtn-:Tell me more about your homebuilt smoker? How do you handle the temperature control? Its electrical, yes?
Ive built a few hot smokers / bbq through the years, and been thinking about doing something for cold smoking. Lots of delicious stuff that could be cold smoked.
It's the third or fourth one i've built, i used to sell a lot of Jerky so kept building ones that could hold more. This one has 5 stainless shelves or i can hang sausage on dowels. It has three separate controls, one for the extraction fan on the back (used only with jerky) one for the bottom element in the box beloow the main box where the smoke is generated by putting sticks directly on the hotplate, and one for the pie warmer element in the cabinet to control the cab temp.
smokernew10 (resized).jpgsmokernew2 (resized).jpgsmokernew7 (resized).jpgQuoted from punkin:It's the third or fourth one i've built, i used to sell a lot of Jerky so kept building ones that could hold more. This one has 5 stainless shelves or i can hang sausage on dowels. It has three separate controls, one for the extraction fan on the back (used only with jerky) one for the bottom element in the box beloow the main box where the smoke is generated by putting sticks directly on the hotplate, and one for the pie warmer element in the cabinet to control the cab temp.[quoted image][quoted image][quoted image]
Hmm. Send me some jerky 
So, basically, if we try to make it more easy, you use one temperature controlled element for smoke and one for maintaining smoker box temperature? How does these interact? Or is it more like "getting to know how to use it"?
I don't do jerky anymore, the topside i used to use is $15 a kilo rather than the $6 a kilo it was by the box full back then. Yes, that's the principle. It went in the fridge last night when i went to bed (was about 50ish degrees) and then back in the smoker at 4am this morning.
I have the smoke generating part switched off now (had 7 or 8 hours of oak followed by pecan smoke so enough), the fan off and i'm controlling one element to keep the cab temp below 70ish. Just want the bacon to reach a food safe temp of over 66C now.
It's just a matter of learning how to drive it, like a BBQ.
Good for fish, prawns etc but can smoke everything from nut's to cheese. Smoked salt is a terrific thing to have in your pantry, brings the BBQ taste to even boiled peas.
This is the last one i made before this model (same principle), here i'm smoking some malt barley to make whiskey.
smokedgrain1 (resized).jpgsmoker1 (resized).jpgQuoted from punkin:here i'm smoking some malt barley to make whiskey.
Let’s see that still!
Quoted from punkin:Bacon up to 55C now, looking good fully smoked.
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Oh man looks great. If that was my house there would be bite marks all over the place. That rind looks glorious.
Tried something new today. Pounded out some boneless pork chops. Marinated in pickle juice for 6 hours. Breaded and fried. This is a make again. Next time I am not going to pound them and try grilled.
5BD18545-FC65-4D7C-A853-8931C60854A1 (resized).jpegE908C5BE-55E5-4B70-A5D9-B6F711FEC1FC (resized).jpegQuoted from RVH:Pizza in the roc box.
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Pooh the Roc Box. Once we get back to normal that’s my next purchase.
Quoted from Chisox:Did you bust out an onion volcano? Always wanted to do that. Man I really want a flattop.
+1, I want one @ home! My inlaws have a pro-model gas flattop @ their cabin & I cook on it whenever I get the chance. Made some killer sourdough / buttermilk pancakes last time we where up there. It's amazing how effortless it is to cook on one.
Yeah, i jumped on the quarantine sourdough bandwagon. Have made some fantastic breads @ home.
Quoted from djreddog:Pooh the Roc Box. Once we get back to normal that’s my next purchase.
I would look into the Ooni Koda. It’s About $200 cheaper, the flame source looks better on it, it looks dead sexy and will make a bigger pizza.
The only thing it’s missing is a thermometer. The Rocbox Also comes with a nice aluminum peal but with the money savings on the ooni you can buy a bitching peal from the websturant store online.
It takes about an hour to heat up the Rocbox properly.
As a follow up to post # 414 on page 9....
Picked up this Weber Smokey Mountain today. Fluke thing... I replied to a classified ad and low and behold seller was another local pinhead.
Now just have to figure out what cut of meat to smoke on it....
Do any of you have one of these and willing to offer smoking tips?
EA429879-93A8-44F8-A33C-A88FFBE2FA2C (resized).jpegQuoted from cdnpinballer:As a follow up to post # 414 on page 9....
Picked up this Weber Smokey Mountain today. Fluke thing... I replied to a classified ad and low and behold seller was another local pinhead.
Now just have to figure out what cut of meat to smoke on it....
Do any of you have one of these and willing to offer smoking tips?[quoted image]
cdnpinballer go to https://www.virtualweberbullet.com/ Great source of information and recipies. I have done BRITU (Best Ribs In the Universe) as well as Hot and Fast Chicken. Both are excellent. Looks like you picked up the medium size one (18inch?) After a few uses you will probably start looking at the bigger one (22inch). I have the medium one as well as an electric smoker. They are both great and have their uses. I hope you enjoy it.
Tonight’s dinner is brought to you by the great state of Texas and it’s whitetail deer population.
Got this guy last December, and still have pleanty of venison in the freezer.
Made venison burgers seasoned with carne asada seasoning and garlic salt.
442ED1EF-F880-4E89-B319-A87945A0741F (resized).jpeg015936AF-8CAB-4D4F-9A6F-713EC7DC709E (resized).jpeg97098F48-7455-4E7A-B539-7F8F5EDC63E9 (resized).jpeg8F176E9A-153A-4573-8618-09D1558AD128 (resized).jpegF34334B2-2EFC-4FAF-B5F8-B463EC0C7FC7 (resized).jpegQuoted from jalkelly:Bone-in Ribeyes and Shiner...great way to kickoff this weekend!
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Nice view.
That in Tempe? Or are you up north somewhere?
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Magnolia, DE
Woolgoolga
Ottawa, ON
