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[muebe]

Then I pulled and gave them a 20 minute rest...

Made some more sauce but more thickened like a glaze...

Time to carve...

Plated with Santa Fe salad and scallop potatoes with bacon bits. The cut loins were topped with more pomegranite/blueberry sauce...

Was fantastic! Great combo of flavors!

Thanks for looking

 

[68sting]

I'm trying a chuck roast again. I made lunch on the side. My version of a chicken strip basket.

Better late than never. The chuck turned out much better than the last one. I boated it in beef broothe and I think it help a lot.

 

[Moomtaz]

For tonight, i decided to stray from the Midwestern staple of barbecued meat. Instead I went with a gluten-free menu inspired by sunny west coast wine country inns. On the menu, you will find:

Smoked salmon and swai (a vietnamese white fish) with peperoncini tapenade
Brown rice salad with crimini mushrooms, dried cranberries and pine nuts
Tomato basil salad
Melon with black forest ham
Chickpea farinata (better known as crepes, also called socca)
Chilean sauvignon blanc

Let's start with the salmon and swai

Tried a new brine with garlic and brown sugar for a sweet finish

On the Yoder at 250° on the grillgrates

Finished with lemon slices and served with spicy peperoncini tapenade.

The Sides:

Brown rice salad with crimini mushrooms, dried cranberries and pine nuts

Tomato and basil salad, picked today from the garden, topped with fresh mozzarella and balsamic vinegar

Melon with black forest ham

Chickpea farinata (better known as crepes, also called socca), also baked on the yoder for four minutes

All plated up and served with a Chilean Sauvignon Blanc.

Don't worry, tomorrow I'll go back to some more traditional cuts as I will be cooking a brisket and a beer can chicken!!

 

[Meat Man]

Today was cleaning day, cleaned all the grills. It was not to hot today so a good day to do it.
Nice and clean

Need a reward, I'll cook some steaks. Luv the Double Seceret.

The corn is really good this time of year, onto the gasser.

A little reverse sear w/black walnut.

Quite a feed.

Need some bigger paper plates.

MAK and I thank you for looking.

Hopefully the dog will score me some points.

 

[Kite]

After about a half an hour, done and resting. I need more cutting boards...

Some money shots of the finished products.

Thanks for looking!

But.. but.. but.. was there any difference? You can't leave us hanging like this! You just can't!

 

[FLBentRider]

But.. but.. but.. was there any difference? You can't leave us hanging like this! You just can't!

Look in the gallery post.

 

[Kite]

Finally, a weekend at home without company.. whew, I can have a relaxing cook. Nothing really exciting this week, but something my wife and I absolutely LOVE - snacks for dinner shared from the serving plates. No fancy dinner, just sharing an intimate evening and sharing dinner from the plates that they came on.. oh, and of course my BBQ friends are invited too. So here we go.. we stole.. uummm "borrowed" an idea from muebe for bacon wrapped shrimp - simply divine! Start with some onion, garlic, cream cheese, and fake crab creamed in the food processor

Then clean and butterfly a mess of shrimp (we chose to remove the tails before cooking)

Then a dollop of the cream cheese mixture, a slice of avacado, and all rolled up in a bacon blanket for security

Then onto the Memphis at 275 for 30 minutes. Then I bumped the temp to 300 and experienced my first "OMG! Flame on!". Actually, I noticed that there was a lot of smoke coming out of the cooker for way too long. Then I noticed that the temp was rapidly rolling past 375 - holy smoke, do something Kite! I carefully lifted the lid to see how bad the fire was - not bad, all down below. So I dropped the temp to 180 to stop the pellets and the fans. Then I waited a minute for the fire to starve out. Then I bumped the heat back up to get the fans to come back on. When the temp finally dropped to 300 I set my temp to 300 and continued the cook. Sorry, no pics of the excitement.. oddly enough I had other things on my mind

We also prepared a couple of chicken breasts with some desert gold and threw them on the grill

cont...

 

[squirtthecat]

Julia Childs' Classic Money/MAK Roasted Chicken

Julia would have been 100 this week. This one is for her.

The players.

Chop up the vegetation and pile in a brownie pan. Season with some Money rub.

Tuck some butter inside of the bird, along with some more Money, and truss. Rub the entire critter down with 2T of butter and nest in the veggies.

Get ready to baste... You guessed it - butter! (and a few snorts of Annies)

Got the MAK up to 425°. Burning Wine Soaked Oak. In we go.

Flip/baste.

Flip/baste.

Drop to 350 and continue the flip/baste thing 2 more times.

Pull at 170-ish°.

Bon Appetit!

 

[Kite]

cont...

Oh, things are looking real good about now

It all finished about the same time..

And the money shot..

Really awesome idea muebe - we loved them! We ended up chowing the chicken, the shrimp, and left over beans and potato salad - just a very fine evening I must say.

We were actually making the shrimp as a test cook. We are going to be having company out on our boat for a day sail soon and wanted to know if we could make these the night before and server them cold. Somehow we were able to put two of them away in the fridge before we ate them all and tried them the next morning (we did this on Saturday) - easily as good cold as they were hot!! It's a winner.

Thanks for looking..

 

[Scallywag]

Wifey told me to stuff it tonight... Welp ok!

Butterflied the pork..

Added artichoke hearts and sundried tomatoes.
Bacon wrap

 

[Scallywag]

peppers gonna be stuffed with Basamati rice tomatoes and cheese..

Stuffed.. Had to cheat with muffin pan...

And away we go....

 

[Scallywag]

Ready to eat.. thanks for looking!

 

[OLE]

Cajun n' Bacon Stuffed Peppers

What a GREAT weekend for some smokin'!

I did some reverse sear Ribeye Steaks Saturday night and they were OUTSTANDING! My damn iPhone didn't cooperate so I couldn't post pics

So I "warmed" Berta Sunday morning for some lunch...

ABT's anyone? This was my first go with these appetizers and the wife "likey"!

Now that Berta was warmed up... what do I do with these bell peppers from the garden? Meat loaf... stuffed peppers... let's do both!

(I had more "stuffin" so I had to pick another pepper...)

Ok... sorry about the "blurry" shots... I must have been drooling

I can't even begin to descibe how they tasted... the pictures don't do it justice.

 

[sparky]

Hopefully the dog will score me some points.

the dog yes. the beer no. should be negitive pts for the beer. +5 for the dog, -3 beer. FT = +8. lol.......

 

[MossyMO]

Buffalo Patty Melts with Potato Grillers

Started with sauteing some onions in butter on the stove top. Once cooked down I seasoned them with a little Tatonka Dust.


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Ground buffalo patties and gave it some Big Poppa's Double Secret Steak Rub.


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Put the buffalo patties seasoned with Big Poppa's Double Secret on the Yoder with just the fan on and gave them some hickory smoke with the tube smoker for about 45 minutes.


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Started the Yoder for a temp of 325º.

Prepped the marble rye bread with butter and Chef Nino's Adrenaline Seasoning that has a Cajun zing to it.


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Potato Grillers on the Frogmats...


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Sauteed onions on the buffalo burgers.


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Here is the line up on the grill getting ready to meet the plate...


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Pattymelt all put together but yet on the grill... this is going to be so good!


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Here we go, hope y'all like medium rare cause the patty melts and potato wedges are plated and ready to enjoy!


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Thanks for looking!

 

[Patrick_CT]

First Turkey for on the MAK

I have not had much time to post any cooks for a while since we welcomed our new little girl Hailey into our family. Lots of cooking but no time for pics and forum posting

I had a large group of the family over and decided it was time to try to cook a turkey. Wife came home with a 22 lb one a while back when they were on special... way to big but can feed a good crowd.

thawed it for a coule days and cut her open, much harder than a chicken.... haha
Brined for 24 hours in salt sugar herb de provence chipolte flakes and a buck of other stuff from the cabinet.

Rinsed and seasoned it with olive oil and yardbird

Onto the MAK at 275 3 hours later:

Made stuffing with smoked sausage mixed through and into the MAK
Turkey pulled at temp in the breast and foiled. Held in oven while the last pieces finished on higher heat.

Potatoes seasoned with LL w/P and olive oil. finished while biskets and chicken nuggets were cooking for the kids.

Everything finished.

For desert made triple chocolate brownies with cream cheese and smoked walnuts mixed in.

These were awesome.

 

[Meat Man]

the dog yes. the beer no. should be negitive pts for the beer. +5 for the dog, -3 beer. FT = +8. lol.......

Sparky, I know this will break your heart, I know it breaks mine. Imagine this, they don't sell the beloved FT here in the Bee Hive state.

 

[sparky]

dinner w/ Ursula

i also wanted to see if it was a fluke.

oak pellets were used for this smoke. silent movie. no talkie.

nice bite.

 

[Meat Man]

That is a beautiful feline there Squirt. Nice looking roaster too. I see you placed your beverage in a koosie as not to amass negative points. I'm catching on as to how this cooking contest stuff goes.

 

[sparky]

That is a beautiful feline there Squirt. Nice looking roaster too. I see you placed your beverage in a koosie as not to amass negative points. I'm catching on as to how this cooking contest stuff goes.

lol, i starting laughing so hard milk came out of my nose. i was having some milk and oreos. lol, that was to funny meat man.