Cooking/Food thread

RickN · Jan 22, 2020

Well that didn't go as planned. :pms2:

Tried roasting some radishes tonight and got my temp wrong. Should have lowered it 25 degrees when using cast iron. Not sure if I should call them Cajun style or burnt offerings. Strange thing is, still not bad. I am pretty sure I can use these in place of tators. Yes I ate them with a steak, pork steak.

MacFromOK · Jan 22, 2020

^ If it's pleasantly edible... it's a discovery, not a failure.

jmike314 · Jan 22, 2020

Cold.
Windy.
Wet.

Ain’t getting on the grill tonight.
Made us some inside, cozy, comfort food.
Big ol’ pot of Italian sausage bean soup.

Didn’t get pics of the process but here’s what’s getting ate.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

MacFromOK · Jan 22, 2020

If you hear a low rumbling sound in the distance, just ignore it.

It's my stomach. :drunk2:

chazroh · Jan 24, 2020

Spatchcock chicken tonight

RickN · Jan 25, 2020

I should have taken a pic but was to busy eating. Oven fried, low carb pork cutlets, little mashed tators and gravy, and some green beans.

We love the pork cutlets because they are so tender. Most of the time we do not need a knife to cut them.

jmike314 · Feb 2, 2020

What?!?!
Sunny and 65 outside on Super Bowl Sunday?
Nobody cooking anything?
Really?!?!?

Well shucks.

Me?
I overslept. The other .5 is out of town so I got to sleep on more than the 6 inch width that I normally do and without a knee in my back there was no real need to get up this morning.

So I got a late start on my plan for pulled pork. Decided to drop a 7lb pork shoulder on the Kettle and try the snake method.

Prepping the snake.

Water pan with apple cider vinegar and some chunks of apple wood.

Ain’t she a beauty?

Coals lit. Pig on. Probes set.

Cookity...cookity...cookity.

Probably won’t be ready for kickoff but I’ve got ribs and links going on later.
Guess I’ll have pulled pork for lunch this week.

Anybody else?

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

Glock 40 · Feb 2, 2020

@jmike314 interested to know what temp and time you get out of that snake. Planning on trying to some ribs with the snake tomorrow. Was going to do it today but had something come up where I couldn't start when I wanted. . So I guess its greek chicken pitas wife says with the bird cooked on the kettle tonight.

jmike314 · Feb 2, 2020

blake711 said:
@jmike314 interested to know what temp and time you get out of that snake. Planning on trying to some ribs with the snake tomorrow. Was going to do it today but had something come up where I couldn't start when I wanted. . So I guess its greek chicken pitas wife says with the bird cooked on the kettle tonight.

@blake711
I’m at 6 hours and it’s used up about 2/3 of the snake. I use the Weber briquettes when smoke because the burn hot & slow. If I use the grate tabs as a measure, I’ve found I get about 3 hour per 1/4 section of snake.

I’ve got a temp sensor on other side of the pork above the 1/4 section without snake. Snake is 2x1 running 3/4 of the bow. Bottom & top vents full open right now and getting 215F - 245F depending on the location of the burning part of the snake. Next time I’ll do 2x2 snake and go a little hotter and close off the bottom vents a little.

Internal temp right now is 160F.
Here comes the stall.
I’m hoping to push through it but with about 3 hours of charcoal left, I’ve got a feeling I’ll be wrapping it and finishing in the oven.

In any case, I’ve got ribs on now.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

Glock 40 · Feb 2, 2020

All the days I have done anything taking more than a few hours using my baskets I end up having a hard time getting past the stall due to it getting dark and cooling down so quickly in addition to having to add more coals. But I have used my baskets or had a large pile on one side.

I think I am going to try the snake tomorrow with some ribs starting earlier in the day. So have you tried a snake with the Royal Oak briquets?

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