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Did a batch of wings using my favorite method for pretty much any cut of chicken....0-400. Dry brined the wings ( just salt ) for just about 48 hours. A light spray of oil ( was out of my normal duck fat spray, so I used high smoke point olive oil ) and dusted with pepper and poultry seasoning. Into the cold MAK 2 Star skin side down, and hit "Ignite". At 30 minutes, the grill was up to 400, and flipped the wings over to skin side up. Another 20 minutes or so, and pulled them at 195-200...
Nice cooler day out today. 77F and a perfect day to fire up the Smokefire. I eat a lot of pork tenderloin and decided to do kabobs instead of whole this week. I've done plenty of chicken souvlaki but never pork. Ran the pit temp at 275F for a bit and then up to 325F. Results are delicious but next time I'm going to work on some char at the end. I'm still learning this awesome machine. I was impressed that at 325F it still puts out a steady and healthy amount of TBS. Marinade was...
Low Country Boil Sausages
These are not pretty, but what they lack in appearance, they make up for in flavor!
Started off with 1 pound raw shrimp, corn, cubed potatoes, diced Andouille Sausage, diced Chorizo Sausage, crawfish tails, corn and lump crab meat.
I started things differently by browning the cubed potatoes, corn, Chorizo and Andouille. I rough chopped about 1/3 of the shrimp and the rest went into the food processor.
In a large bowl I dumped all the shrimp and a...
Here is another round of skinless thighs where I fool the the eyes, but deliver a home run with flavor without dealing with rubber skin.
Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a couple of hours in the fridge. Long enough for the seasoning to melt and color the flesh. Meanwhile, I have the kettle fired up with a Grill Grate over the charcoal basket.
Step one is to sear the raw...
I was watching Cowboy Kent's new video on his Cowboy Beans and thought I have what I need to make it. I had a nice skirt steak I picked up. It was only 93F today so it was cool enough to go outside and cook it up.
Beans in the cast iron dutch oven, like it is supposed to be.
It's done.
The plate. Beans, steak, toast with black current jam and Honeycrisp apple slices.
My beef rib seasonings usually lean toward salt, pepper & garlic. But I'm an old baster, and I work hard to build more flavor that way. Taking a page from my dog-eared barbecue playbook, I marinated a rack of back ribs in Head Country Original and Minor's AuJus Prep for 12 or 14 hours.
Seasonings were cracked pepper, Goldee's Brisket Rub, and I mixed a 50:50 mix of pickle juice and water for spritzing.
With the ambient temp at 101°, I tried to keep the kettle temp at 250°, and kept...
Kilo Charlie's Mississippi Meatballs
Started with making a batch of my tried and true meatball mixture. Instead of making a whole bunch of 2 ounce meatballs, these were about 5 ounces.
To make them Mississippi Meatballs, I covered them with 1 packet Au Jus Gravy Mix, 1 packet of Parmesan Black Pepper Ranch Dip Mix, 3/4 stick of butter and a handful of Pepperoncini Peppers.
Into the Pit Boss KC Combo at 250F.
At 250F it took about 60 minutes to reach 160F IT. No, they're not...
This year, the legs of lamb were the star of the show, but low-and-slo pork butts always get a thumbs up. It's funny, because I live in sheep country and many people eat lamb once a year at this party.
For some background... Every year a friend of mine hosts a BBQ lunch on Parade Day, which kicks off our county fair and rodeo week. His office happens to be at the end of the parade route so it's the perfect spot for watching from the front and side yards. Meanwhile, in the backyard we...
Cherry Chipotle Party Ribs, Loaded Smashed Potatoes and Street Corn Deviled Eggs.
St Louis rack cut into individual ribs, mustard binder and coated with Meat Church Holy Voodoo.
Into my KC Combo pellet smoker at 275F for 90 minutes.
Off the rack and into a pan with brown sugar, Agave, butter and a healthy dose of my Cherry Chipotle BBQ Sauce for another 45 minutes.
Close up of the ribs.
Close up of the Loaded Smashed Potatoes.
Close up of the Street Corn Deviled Eggs.
A little Canadian. A lot Texan
The White gravy was made
2 tablespoons bacon grease
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup heavy cream, half-and-half, or additional milk
1/2 to 1 teaspoon coarse black pepper
1/4 teaspoon salt, plus more to taste
1/4 teaspoon garlic powder
Some Crinkle cut fries where deep fried in peanut oil. Cook them to a crispier texture than you would normally so that gives you time to eat and not have the fries get soggy from the gravy
The fries...
Loaded Potato Salad from Kilo Charlie
Ingredients:
(measure with your heart on most of these things😉)
1 pound tri- color small potatoes, cut into halves or quarters
1/2 cup Kewpie Mayo
1/2 cup sour cream mixed with ranch dip mix
Bacon, cooked and crumbled
Green onions, chopped
Crumbled blue...
Reverse-Seared Blue Cheese & Onion Burgers
These hickory smoked burgers with caramelized onions, crumbled blue cheese and a little sausage mixed in with the ground beef are the perfect burgers for an easy Sunday lunch. Or dinner. Or next weekend. Or maybe even today. Super simple to throw...
Make Your Own Pastrami + Reubens with Homemade Russian Dressing (recipes included)
SMF is like having your own personal pool of outdoor cooking experts and knowledge right at your fingertips. Literally the best resource on top of a community of a lot of lovely people.
All the St. Paddy’s Day...
Deviled Eggs
Ingredients:
6 eggs
1/4 c Mayonnaise
1 tsp mustard
1/2 tsp honey
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp brown sugar
1/4 tsp salt
2 slices bacon, fried crisp and crumbled
Instructions:
Add 6 eggs to a pot of boiling water, and boil for 10 minutes. Remove and rinse...
Perfect Mashed Potatoes
Ingredients:
5 lbs Yukon (any waxy) potato, washed/scrubbed, roughly peeled, and quartered
2 sticks butter, melted
1/2 c sour cream
1 cup heavy whipping cream or half and half
1 Tbs coarse black pepper
1 tsp fine or sea salt
Place potatoes in a large stockpot filled...
Pop's Brine
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure one
1 tsp lemon or orange extract
Inject the turkey with as much brine as it will hold and soak overnight. Drain , rinse and pat dry. Place the turkey back into the fridge for an hour or so...
How To Make @jcam222's Keto-Friendly Baked Beans
Ingredients:
1 Tbs of @jcam222's sweet heat sugar-free rub (RECIPE), or to taste
6 cups of black soy beans, canned or pre-cooked
2 lbs bacon, fried and chopped
2 large onions, diced
2.5 lbs ground beef, cooked and crumbled
2 bottles of G Hughes...
How To Spatchcock (Butterfly) a Turkey
Materials needed:
Large cutting board
Sharp kitchen shears
Meat cleaver or large chef’s knife
Thawed Turkey (remove neck and giblets from inside the turkey; discard the pop-up thermometer and any trussings)
1. Place the thawed uncooked turkey on a large...
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