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Smoked reverse sear filets
Those look fantastic, I bet it was delish. What kinda wood did you use? -
Seared Ahi tuna steak
Ha! I spelled it wrong, should be gochujang, it's a fermented pepper paste in the simplest terms. Koreans put that shtuf on everything. It's potent and a bit savory with an umami flavor. If you go somewhere like H-mart or Zion Market they'll have an entire aisle dedicated to it. Usually... -
Chicken Thighs : Looking for a different cook ?
All bone in chicken thighs need is garlic salt. Toss it on the bone side well, pull the flap tight around it. Grill indirect bone side down for about 30 minutes @350°f to an internal temp of 190°f. Put an extra fine salt on the skin to make it amazing. Popcorn salt works or put some in a...- philpom
- Post #29
- Forum: Grilling Chicken
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Seared Ahi tuna steak
A super quick cook cook, a very hot carbon steel pan, avacodo oil and Ahi tuna steaks seasoned with kosher salt and black pepper corns. Delightful! Served with Bok Choy out of our garden cooked with gochuchang sauce. Try it and enjoy, cheers! -
Finally cut into the fajita rojo smoked cheddar
I couldn't wait any longer, I love a smoked cheese experiment so I prodded everyone in the house to finish of the block if dark beer smoked cheddar so I didn't feel bad about opening another. I can just explain the look as velvety and the taste is fantastic. I have been serving it cut in...- philpom
- Thread
- Replies: 4
- Forum: Cheese Making
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Top sirloin and wings on 17” lodge pan and 200k 10” propane burner
Looks delicious from here, great job! -
New O.C. Insulated G2 added to the family!
To be fair it was @FoxmanNC that brought it back to life but hey, it happens to all of us! :emoji_sunglasses:- philpom
- Post #7
- Forum: Wood Smokers
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New O.C. Insulated G2 added to the family!
This was a pretty old post, the thread below was the first cook I did on it. I have since added 3 thermometers, a ball valve, and ditched the deflector. I have a number of great cooks on it all posted on SMF. Should last me several decades at least. There's always that itch though..... I'd...- philpom
- Post #5
- Forum: Wood Smokers
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Thai chicken w/Bok Choy - Primo
It's a type of cabbage, very tender. For this we just used olive oil and Himalayan salt, on a sheet pan and baked until wilted. -
Thoughts on the Pit Boss Memphis Ultimate? It's free
Well, the youngest son got home from work and we drove around the block for a good look. Main grates are mia, both boxes rusted beyond belief and the cabinet door wouldn't even open more than 2 inches. It's a pass. Too bad, could have been a nice project . For those interested, this is...- philpom
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Thoughts on the Pit Boss Memphis Ultimate? It's free
I found one on the curb around the corner, they retail for $750 and was thinking it might be a good project. Not sure about the condition but.... free. Thoughts? Gas and electric aren't even my thing but this could be great for our cabin. I do keep a gas grill up there for easy nights, the...- philpom
- Thread
- Replies: 9
- Forum: Blowing Smoke Around the Smoker.
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Thai chicken w/Bok Choy - Primo
Thanks, it was tasty but need to Amp up the marinade next time, maybe a little more salt too. Thanks Keith! Sounds great, bet it'll turn out tasty! -
The sound of a generator
Snowmmageddon.... lol. We call it Snowpocalypse. We woke up Monday morning to a cold house but after the first day power would come on for about 20 minutes every 90 or so minutes for the rest of the week. Thankfully we have a natural gas fireplace and I used a deep cycle battery and inverter...- philpom
- Post #28
- Forum: Blowing Smoke Around the Smoker.
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What are you watching ?
I don't have time to watch anything really.... Time is too valuable but I have spent some time watching birds, squirrels, chipmunks, and deer while I do things like manage a smoker, sip on coffee early in the morning on the back porch, or tend the garden. Do these count? Our kids once told us...- philpom
- Post #501
- Forum: Blowing Smoke Around the Smoker.
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Thai chicken w/Bok Choy - Primo
I'm president of a recreation club, today was our opening day. We have a few pools on a large private lot. We hang out and drink cold beverages while we stay cool in the water and tend the grill. Pretty chill but this time of year it's all about getting things ready. We worked our buts off... -
Wood fired pizza - Primo
I haven't seen many pizza posts here and we just happened to have an urge! I use an enriched dough (sugar, salt, oil added) so I keep the temp closer to 400°f. Much more forgiving. After the dough has doubled I break it in 3 pieces and roll out 3 crusts. A 360 gram batch. I roll it thin... -
If you're on the fence about trying, Sous vide
Anyone on the fence about sous vide should hop off of that fence quickly! The best chicken breast you ever had, go 4 hours at 142°f. Never dry. We love to season up pork loin roasts, vacuum those up and stick them in the freezer. Mrs philpom can just take one out of the freezer in the...- philpom
- Post #16
- Forum: Sous Vide Cooking
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Friday night fajitas
Thanks! I picked up the pre-seasoned fajita beef skirt from the meat counter at our LA Azteca Mexican market. -
After bark, peach paper or tinfoil (pork shoulder)
Most of the time I don't wrap at all. I will if I'm short on time and want to crank up the heat to speed things up. When I do it's foil.- philpom
- Post #12
- Forum: Pellet Smokers
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Friday night fajitas
Thanks guys, was a perfect evening outside and they did turn out delicious. This is our daughter's favorite meal. Her oldest brother is moving out of state tomorrow and he dropped by to take his little brother and sister to Chick-fil-A for dinner. She declined because.... beef fajitas...
