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[Jim6820]

Tonight, we took a page from Chef @DenStinett’s book and smoked some Costco dinner franks, complete with cross cuts. Delicious! Thanks for pointing us in that direction, Den.

 

[BNeal]

Tonight, we took a page from Chef @DenStinett’s book and smoked some Costco dinner franks, complete with cross cuts. Delicious! Thanks for pointing us in that direction, Den.
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Those look yummy!

 

[BNeal]

Canadian bacon from port shoulder. Cooling down in the fridge and then I'm going to get my meat slicer and make some thin slices.

 

[Jim6820]

So, what‘s the difference between Canadian bacon and ham? Just curious.

 

[Pacman]

@BNeal did you cure it yourself? Dovetailing on @Jim6820 's question, is it a different cure approach compared to ham?

 

[BNeal]

@BNeal did you cure it yourself? Dovetailing on @Jim6820 's question, is it a different cure approach compared to ham?

I did cure it myself. Here is the recipe that I used from amazingribs.com. @Jim6820 It's very close to ham, but I would say it's a nice blend of bacon and ham, in terms fo taste.

Recipe I used: https://amazingribs.com/tested-recipes/pork-recipes/smoked-canadian-bacon-recipe/

 

[BigDan]

St. Louis Saturday! Go Dawgs!!!!

 

[Pacman]

@BigDan you should be proud of those ribs. You should probably take a picture....oh wait...nevermind. Nicely done!

 

[SmokeOCD]

Brunch for 40-ish

This is batch one of three. Some of you may have seen the pic where I made these a few weeks ago.
Very non traditional- there’s even kettle corn. We quit early and still have all our teeth. It was fun while it lasted.

 

[chadinsc]

I cooked the absolute best shark steak i have ever had today thanks to the suggestions from members here! Reverse seared and mopped with a homemade orange sweet and sour glazed black tip shark seasoned with meat church holy voodoo. Unbelievable!! thanks guys!

 

[Jim6820]

Cooked bone-in chicken thighs this evening. I confess to not being the best at cooking chicken, but these turned out OK; not stellar, but certainly not bad. Even got the skin a bit crispy.

Started them skin side up at LO/180F (to get some smoke) and at 45 minutes in, raised the grill temperature to 400F and flipped to skin side down. Turned them every 10 minutes over a period of 40 minutes. Pulled them at an IT of 170F and let them rest for 10 minutes (that's as long as the family would tolerate before resorting to cannibalism ). Total cook time was just short of 1.5 hours.

 

[RattleR]

Sometimes I hate seeing this thread. I am now going to be hungry all day . Can’t fire a cooker up until Friday.

 

[itcsburnett]

Inaugural cook: Chicken thighs & Drumsticks
Cooked @ 275 until 175 and finished in air fryer. Meat was very tender & juicy but the skin still not as crispy as I would have liked.
I dry brined with kosher salt for 3 hours. oiled them and added a bit of cornstarch & Weber Kicken Chiken.
Next time i think ill skip the oil and maybe crank the smoker up to 500

 

[ghuns]

Wagyu smash burgers and zucchini fritters with a little garlic aioli on the 380X griddle.

 

[RattleR]

Inaugural cook: Chicken thighs & Drumsticks
Cooked @ 275 until 175 and finished in air fryer. Meat was very tender & juicy but the skin still not as crispy as I would have liked.
I dry brined with kosher salt for 3 hours. oiled them and added a bit of cornstarch & Weber Kicken Chiken.
Next time i think ill skip the oil and maybe crank the smoker up to 500
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I suspect skipping the oil is all you need. I think you have a win. Now I’m hungry

 

[Greg Jones]

Vegetable medley cooked at 350° until near tender, then moved to the side while the grill heats to nearly 700°. The diffuser was removed, NY Strip Steaks seared to IT of 128°-ish then rested to 134°. The rub is Meat Church Holy Cow. Delish.

 

[Jim6820]

Vegetable medley cooked at 350° until near tender, then moved to the side while the grill heats to nearly 700°. The diffuser was removed, NY Strip Steaks seared to IT of 128°-ish then rested to 134°. The rub is Meat Church Holy Cow. Delish.
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Darn, @Greg Jones, I just finished dinner and looking at what you fixed is making me hungry!

 

[Buckeye1]

That time of year………

 

[BigDan]

Little 6 lb pork loin Saturday. Vacuumed sealed most of it and froze for winter Cubans.

Used the Meater for the first time. Set up, connected easily and within 1 degree of an instant read. We’ll see what happens on a long cook next weekend but so far….

 

[Greg Jones]

So this has nothing to do with pellet grill cooking, but some may find it of interest. I’ve been interested in one of the vortex attachments for a Weber kettle, even though i haven’t owned one for years. I bought one with the intent of using it for wings on my PK charcoal grill. My PK (300) is a little small for this use case, but it still made some pretty good wings and roasted peaches. I’d highly recommend one of these for owners of a 22” Weber kettle!