Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Yeah, my dough is a constant source of frustration. I have hopes that higher heat will help with the consistency, but I suspect there flaw is somewhere else. I've always been a mediocre baker.
Here's my recipe (makes 3 pizzas):
4-1/2 cups 00 flour
2 cups water
1-1/2 tsp kosher salt
1 tsp sctive dry yeastAdjust water or flour to make a slightly sticky dough.
Mix until incorporated. Mix on med-high for 10 minutes. Cover and proof until doubled in size. Portion into three equal parts. Proof again until doubled in size.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
That's more like it. Thanks.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
Seconded. They can be set up for direct or indirect cooking out of the box. It's crazy what you can do with a simple kettle grill.
And if you want to smoke stuff, @Filthy , while not required, I recommend one of these sized for your grill (26" recommended, around $330 if you have the budget and space):
https://www.smokenator.com/product/smokenator-2600-smoker-kits-for-weber-26-inch-charcoal-grills/I got consistently great results on spareribs, shoulder, and jerk chicken (smoked over allspice wood, leaves and berries!) using this setup before I had to ditch it for apartment living before I bought a house.
Here's what I based my jerk seasoning on (can substitute habanero for scotch bonnet–recommend scraping and rinsing the interior to remove some heat so that you can use a lot of them for flavor):
https://barbecuebible.com/recipe/jerk-seasoning/I then would make a hot sauce where I julienned fennel bulb and white onion and added that and habanero to simmering white vinegar. I would then add grilled pineapple to a blender, and after the vinegar, onion, fennel, and habanero have cooked down and then cooled down, add that to the blender and puree into an applesauce-like consistency.
My favorite was to do a bunch of drumsticks and dip those in the sauce as I ate them. This was good for entertaining, as it's just finger food and a dip.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
Seconded. They can be set up for direct or indirect cooking out of the box. It's crazy what you can do with a simple kettle grill.
And if you want to smoke stuff, @Filthy , while not required, I recommend one of these sized for your grill (26" recommended, around $330 if you have the budget and space):
https://www.smokenator.com/product/smokenator-2600-smoker-kits-for-weber-26-inch-charcoal-grills/I got consistently great results on spareribs, shoulder, and jerk chicken (smoked over allspice wood, leaves and berries!) using this setup before I had to ditch it for apartment living before I bought a house.
Here's what I based my jerk seasoning on (can substitute habanero for scotch bonnet–recommend scraping and rinsing the interior to remove some heat so that you can use a lot of them for flavor):
https://barbecuebible.com/recipe/jerk-seasoning/I then would make a hot sauce where I julienned fennel bulb and white onion and added that and habanero to simmering white vinegar. I would then add grilled pineapple to a blender, and after the vinegar, onion, fennel, and habanero have cooked down and then cooled down, add that to the blender and puree into an applesauce-like consistency.
My favorite was to do a bunch of drumsticks and dip those in the sauce as I ate them. This was good for entertaining, as it's just finger food and a dip.
I can PM you my address if you want to gift me one
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I actually would have gifted you my last Weber, it was 26" and had a prep table attached. I had to give the fucking thing away when I moved because I couldn't find someone to take it off my hands. Shipping wouldn't have been cheap, but for that price it would've been yours.
Instead one of the movers took it.
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I appreciate the sentiment at least.
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I Started out with the egg brand starter. I've talked with some people that just use olive oil soaked paper towels. I have a looflighter and really enjoy how simple it is. Here is mine:
https://www.amazon.com/gp/aw/d/B000WYY65Y/ref=psdcmw_3742091_t1_B07JKCKYC1
So on the chilies, are you local or do you order them online pueblo or hatch?I need to figure out the best way to get them, I suppose a start is to google [emoji23]. I've got a vacmaster and would love to roast some and vacuum/freeze for later.
Has anyone use the meat church rubs? I've been using them lately and they seem pretty good.
Pizza is on my list for sure. Last summer I kept saying I was going to get on it and just never did. This year I will for sure
@filthy Yeah, the webbers are great. I also can't recommend ceramic grills enough. Its crazy what all can be done with them. Something to think about anyway. I can't speak for other brands but with the BGE you get a lifetime warranty too.
Sent from my SM-G965U using Tapatalk
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@kkibbey23 Hatch is such a juggernaut that they have ways you can get them. The problem is how damn expensive it is to have perishables drop-shipped.
https://www.hatch-green-chile.com/collections/roasted-hatch-green-chileI think second in line would probably be to get shelf-stable roasted chiles, and the last resort dried chiles that you would reconstitute.
At least in the Southwest, Whole Foods carries various brands of Hatch in the frozen section. Failing that, you can get seeds for Hatch and Pueblo and grow your own. Here's a good link for the latter:
https://farmdirectseed.com/products/pueblo-chile-aka-mosco-capsicum-annuum -
I've been using this jerk marinade for years and it's so damn good. It's especially good on thighs and wings in the egg with some good wood smoke. I usually make a bunch and freeze it either on its own, or while marinating chicken.
Place the following in a blender and go! Pour over chicken and coat well. Marinate for 6-24 hours.
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
thumb sized knob of ginger peeled and sliced -
Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
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Very similar to what I do! Try smoking that over allspice on that BGE if you haven't.
Memphis style spares tomorrow for Friday dinner and some Chipotle rubbed pork loin for a Hatch green chili cooked tomorrow night and eaten Saturday. Salting overnight and rubbing with homemade rubs tomorrow before smoking em.
I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
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I Started out with the egg brand starter.
Same. Electric is so much easier! Yours looks great, and I have electric starter envy now.
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BBQ today.
Made a chipotle rub and a Memphis-style rub last night. Salted two St. Louis cut spare rib racks and two tenderloins.
Rubbed the loins with the chipotle rub and the ribs with the Memphis rub and threw them on the Pit Barrel over applewood coals.
Blistered some tomatillo
Pulled the tenderloins for Hatch chile stew.
Added the tomatillo
Cooked it down with roasted Hatch chiles:
Pulled one rack (left) that I "par-smoked" so that I can sauce and finish for dinner tonight. The other (right) I finished off and dusted with Rendezvous rub to replicate the Memphis dry style of rib. Had some of the latter and some chili for lunch.
And here's my vinegar/ketchup based, mid-South style sweet and tangy pork and chicken BBQ sauce. I use this as a condiment and will be saucing the par-smoked rack prior to service for dinner:
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I've tried allspice berries, but what I really want to do is get some real pimento wood! https://pimentowood.com
Sounds like a great weekend!
That's what I meant–those guys you linked are based in Minneapolis and I always used their wood, leaves, and berries for some sweet smoke when doing jerk up there. I need to order some and get back into that this summer. To me it makes a huge difference. I think that's how they really do it on Bond beach, but regardless of whether it's authentic, it's friggin delicious!!
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Dude, your pork and barrel smoker look legit!! As does everything else you posted. Fucking drool.
I'll order some pimento one of these days. I love jerk chicken. Definitely one of my favorite meals.
I don't have any plans for smoking this weekend, but I might get down on some NY strip that I have in my freezer on Sunday.
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Thanks! It's no BGE, but we are watching our money for some major projects. One day!
It's just not as flexible as a BGE and it's more finnicky. Still getting the hang of it. Hard to beat for the price but it only does one thing well.
EDITed to add, here's how I monitor and test temperature–passive monitoring with the King Chef, instant read with the Thermapen, which I especially love:
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I'm pretty much pescetarian these days, but once in a blue moon (like when corned beef is half price and you see a 5lb slab of brisket point) I'll still have some meat.
Smoked up some pastrami yesterday.
Cut off pretty much all the fat and then soaked the corned beef in water in the fridge for about 20 hours to get out some of the saltiness.
Used a rub of the included corned beef seasoning stuff, combined with some generic Pork Barrel rub from CostCo. A tiny bit of yellow mustard on the underside, just to make the seasoning stick.
Smoked with cherrywood on a rack in my Masterbuilt electric smoker at 250F, hitting it pretty hard with smoke for the first five-or-so hours.
Pulled it out at an internal temp of 198F, which took just shy of 11 hours for this 5lb piece.
Wrapped immediately in tin foil and let it rest at room temp for a coupla hours before putting it in the fridge.
Sliced and zapped it in the microwave this morning before serving it as a morning snack at the start of drill.
There were no complaints
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
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I also use a Pit Barrel Cooker. It cannot be beaten for the price. It really only shine at slow cooking + smoke. For this use, it's extremely good. I've cooked and smoked Thanksgiving turkeys, chickens, pork ribs, beef ribs, a whole brisket, tri tips, pork shoulders, pork chops, etc, and all of that was delicious.
I think what makes it so surprisingly tasty is the fat vapor it creates in the enclosure.
