Evansvile, IN
Quoted from PanzerFreak:Homemade Detroit style pizza.
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I just caught that on Diners Drive In’s and Dives
(Topic ID: 265617)
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Quoted from golfingdad1:Not bad for a New Yorker
Nice smoke ring
No shit that's a real nice looking smoke ring what kind of rub do you use?
Quoted from SNES:I was thinking the same! Decisions...
If you already have a Weber 22”kettle,you might consider the Pizza Kettle
1 week later
Quoted from Chisox:Nice. I did this for Easter. How long did it take you on the Weber? I was fighting wind and rain and it took at least 4 1/2 hrs. Very labor intensive but it was tasty.
Same here,took around 4 hrs.What internal temp did you cook up to?
Flavor was good,but the best thing was the wifey made fresh corn tortillas from scratch.I think I will go about it differently then this approach next time ,what do you think?
Quoted from Chisox:Nice. I did this for Easter. How long did it take you on the Weber? I was fighting wind and rain and it took at least 4 1/2 hrs. Very labor intensive but it was tasty.
I always assess whether a cook is worth the trouble,is the juice worth the squeeze so to speak.I’m thinking this was more then I want to mess with again.What say you?
Quoted from mtn-:Next time you do it you will have more experience(since you already done it) and it will be easier / quucker. If end result is good enough I never back down when it comes to cooking
I hear that but we have a very good Mexican restaurant down the street,so when they open I’ll retire my Al Pastor!
Quoted from djreddog:Back on topic.
First batch of wings done. Tossed in some sweet heat sauce. Pretty good. Think i need time cook first another 15 minutes or so.[quoted image]
I found if I get the wings really dry and season them the night before I put them on the kettle
Quoted from punkin:Yes, once again you are mistaken
I didn't ask for recommendations as i have enough experience to KNOW the best way to cook them. You assumed i was such an idiot i wouldn't even be able to imagine how to cook them.
Sometimes when i'm butchering a pig i'll bone the ribs out, turn them into sausage and fry them, what does your rule say about that?
I've been known to turn them into salami too.
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Edit; Benefit of the doubt, maybe you eat in really bad restaurants.
Remind me not to piss this guy off!
Quoted from Bax1:Love me some Al Pastor. That is something I need to make here soon! how did you top them? My wife can't have onion or garlic so i make a simple salsa with roma tomatoes, charred corn, cilantro, lime juice, salt and pepper.
My wife does most of the inside magic, seasoning and sauces.I do the meat prep marinate and actual applying of seasons.
The Al Pastor cook was a little different then most other cooks I've done in the past,but I have to say it was so good the last couple of days.
Quoted from Spyderturbo007:The wrapped one is a pork shoulder for dinner and the other is an experiment. It’s a cut I have from 1/2 a pig I bought awhile back. I’ve always wrapped pulled pork, but I’m going to power through the stall on this one and see how it tastes.[quoted image][quoted image]
Make sure to come back and give us your reviews.Ive always just done pork shoulder without wrap.
Quoted from bluespin:Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable. [quoted image]
Dude the technique and presentation are fine!
Quoted from Spyderturbo007:I'm not sure it was a fair comparison since the one I didn't wrap was so much smaller than the other. With that said, here is my take away;
The one wrapped turned out the way it normally does. It was very juicy and had a great flavor. The one I didn't wrap looked beautiful, but it was tough. The bark was almost crunchy and it had a much harsher smoke flavor. It also took about 3 hours more to cook than the one that was wrapped.
I'd like to do the test again, but use two shoulders of the same size. But initial impression was that I definitely prefer wrapping.
Thanks for feedback,I followed a couple videos that recommended to cook thru the stall and wasn't real happy with the first briscut I did I will try wrapping next time Thanks
Quoted from Spyderturbo007:I'm not sure if you've stumbled across Malcom Reed in your travels, but this guy is a ninja. He has a lot of recipes and gives you a ton of information. I've learned a ton from watching his videos. He's said you can cook any of his recipes on any cooker as long as you hold a steady temperature and cook to an internal temperature as opposed to time.
His rubs and BBQ sauces are awesome too, if you want my opinion. We use them all the time. Meat Church has a great one called Holy Cow too.
https://howtobbqright.com/
A few brisket recipes:
I know this dude I’ve followed a few of his ideas.Check out ABCBBQ for more good methods
Quoted from cdnpinballer:Also made some pizza today.
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Is that a pizza for rabbits?
Quoted from pin2d:Me too, I can’t find yeast anywhere! Made a pizza tonight on the grill but with store bought crust again...was still really good but I want to make my own dough![quoted image]
I’m doing my pizzas on my Weber Kettle with the pro Pizza Kettle accessory.That pizza looks awesome what are you cooking on and at what temp?
Quoted from Chisox:Is there anything better? Maybe. But the number of delicious meals this thing has delivered over the last 25 (!) years is impressive. Cheers!
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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
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.
1 week later
Quoted from djreddog:Started this morning off using the griddle to cook breakfast for the first time. Pancakes with peanut butter chips and chocolate chips along with scrapple. Cooked the eggs at the end. Loving the griddle for breakfast![quoted image]
My wife just ok'd a new Blackstone for the patio it will share space with my three Weber kettles.
1 week later
1 week later
Quoted from Jaybird815:[quoted image]
Just got Bkackstone for early Father’s Day.I put it together and now my wife has taken over!But she won’t touch my Weber Ketgle and smoker haha
3 months later
Quoted from Elvishasleft:Not that exciting but I picked up a weber kettle and have been doing some stuff.
Grilled marinated Teriyaki chicken bowl...
Was pretty good actually although next time I would use thigh not chicken breast.
Opted for breast because I had some and easier to cook then thigh on a blazing weber.
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Chicken breast on the kettle does really well with an offset cook.Once it's 160 I'll move it to high heat to gets some nice grill marks.The Weber is my favorite because you can cook anything on it!
3 months later
For anybody that watches Cook Country on PBS we tried this Chicago thin crust pizza from Vito’s and Nicks Everthing from scratch including making the sausage with our newly purchased meat grinder.Pictures below
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1 month later
Quoted from Bax1:Pic. I’m buzzed
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Seasoned 1 1/2” pork chops off the Weber charcoal with hickory chunk on the side!
6693B043-34A0-4BA2-B9DD-DED71EC705AA (resized).jpeg 3 months later
Quoted from bayoubilly70:Call me odd but I like boiled better than grilled for hot dogs.
My wife likes to boil hot dogs too,but I won't let her.I jump up and start the charcoal chimney and drop emwhen their hot.
If you take and add a chunk of hickory to the fire you can take them dogs to another level!By the way is your avatar from the Nintendo game?My boy and I played a lot of games together on Bayou Billy
1 month later
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