global_dev
Shave Enthusiast
Interestingly, its very close to processing of biltong.. with some minor changes
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Conservator
Shave Member
That looks great.
Okay I know some of you guys are grilling and smoking today let's see em.
We decided to do something a little different this year, I'm smoking a whole bone-in turkey breast.
Sides: Pasta salad, potato salad, and sauteed garlic green beans.
We decided to do something a little different this year, I'm smoking a whole bone-in turkey breast.
Sides: Pasta salad, potato salad, and sauteed garlic green beans.
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I see you went with the B cups. Must be just you and the wife
Scathingly funny.
...and the angle of the picture makes it look smaller than it really is, of course I am sure you are familiar with that.
global_dev
Shave Enthusiast
Tbh, i’ve cooked a bunch of stuff since last friday on the kamado and i was feeling a bit tired of smelling like the grill/smoker. friday was beef bulgogi, saturday was picanha type (but no cap) steak, and i just wanted to relax as of last night. But my wife felt sick and i decided ti go HAM (is that a thing?) today. Evwr have one of those days when you just start and it just keeps going? At my local wegmans, picked up ground lamb, chuck, brisket, duck breast and chicken thighs. And boom! Kitchen explodes and i am barking orders to my sous chef/busboys aka unhappy voluntold kids. I transcended into a focused kabobi! (Is that the right word?)
Lamb/beef kobideh kabobs, beef/duck chaplee kabobs, nan, kimchi, rice, truff aioli and some chicken thighs still on the grill.
Lamb/beef kobideh kabobs, beef/duck chaplee kabobs, nan, kimchi, rice, truff aioli and some chicken thighs still on the grill.
global_dev
Shave Enthusiast
Thighs just came to temp way quicker than i wanted but smells great.
Best part of the chicken.
That is NOT Santa Maria style....you may have to be given a grill infraction.
A couple of top sirloins for dinner
Best part of the chicken.
haggises
Shave Member
Smoked two St Louis Rib racks Sunday. One with a new sweet rub my Missus got me- delicious.
One with a handmade concoction with Swerve instead of sugar for my keto Missus- Also delicious.
No pics, but rest assured, they looked real and spectacular.
Note to self - buy a rib rack or get a bloody smoker to avoid the 6 skewer contraption needed to fit the ribs on a Weber kettle.
One with a handmade concoction with Swerve instead of sugar for my keto Missus- Also delicious.
No pics, but rest assured, they looked real and spectacular.
Note to self - buy a rib rack or get a bloody smoker to avoid the 6 skewer contraption needed to fit the ribs on a Weber kettle.
Or both.
global_dev
Shave Enthusiast
Smoked a pastrami from a brisket point - way too low and slow for the first 8 hours on the kamado at 190F (internal 145°F) and at 9pm foil boated in the oven until 203F internal (took 90 mins at 350F). Rested overnight and great with over easy eggs, spicy mustard and some left over naan from the weekend.
No way I’m winning any weight loss contests this week!
No way I’m winning any weight loss contests this week!
Mazeltov!