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  1. philpom

    A number of cooks - having fun

    Just a little fun, a quick cook compilation. A little of everything delish. I should try and post all of my cooks. Just need more time!
  2. philpom

    Big beef brisket on the offset

    Texas style with a heavy dose of koshering salt, black pepper, and granulated garlic. Used some post oak but mostly pecan on this cook. Kept the chamber around 230°f to 285°f. Using the offset it's inevitable you'll see dips and spikes. I set a timer and work my way back to the smoker to...
  3. philpom

    Elk Taco Pinwheels

    These where super easy, just whipped up some taco meat from a pound of ground elk, layer it with cheese on puff pastry, rolled it up, cut and tossed on the grill. We topped them with some hatch chile salsa and fresh made Puya sauce. The Puya sauce is amazing. You have probably heard the...
  4. philpom

    Prime brisket in 3 2 1...

    Hosting the family Christmas party tomorrow and I have no interest in starting this 20 lb brisket at 1am so it can be done in time. Smoking it today and will reheat via sous vide tomorrow afternoon. Black pepper, garlic, and jalapeno salt. Trimmed and seasoned it last night, wrapped it up...
  5. philpom

    Camping and camp food

    The weather was perfect this weekend so we took two nights at the lake. Probably not what the kids wanted but it builds character right? This was definitely not roughing it, our favorite is hike in or boondocking but we'll take whatever we can get, time permitting. We whipped up your...
  6. philpom

    Dutch Oven bread

    I think everyone enjoys a chewy crust and soft crumb! Preheated the Dutch oven to 200°f while the dough was rising. When it was ready I placed it in the pot, cranked the oven to 450°f. Set the timer for 45 minutes. After that the lid came off and it went another 10 minutes. The kiddos...
  7. philpom

    Primo pizza 2 ways

    I normally make cracker crust pizza but let's face it... scratch pizza is a ton of work so for this Friday night I left it at 2 medium crust pizzas. Used the Zojirushi dough mode and whipped up my pizza dough recipe earlier today. It was ready a few hours after work. Fired up the Primo with...
  8. philpom

    Kitchen Essentials - must haves for a better experience

    I thought it would be fun to share what gadgets I consider essential for a kitchen to have for the best experience and results in a home kitchen. The things I couldn't be without. I also think it would be great to see what other folks feel are those essentials and why. This is assuming you...
  9. philpom

    Mi Casa Chorizo Recipe

    Chorizo blend from my book of recipes What you'll need: 2 pounds of ground pork (I like using butt) 1/4 cup white vinegar 2 TBS vegetable oil 2 1/2 Tbs chili powder 2 1/2 Tbs paprika 1 Tbs cumin 1 heaping Tbs dried oregano (less if finely ground) 2 tsp granulated garlic 1 tsp each of salt and...
  10. philpom

    Sausage making session - butt to freezer

    While I smoked beef ribs and pork belly last weekend the wife and I (mostly the wife) also broke down an 11 pound pork butt, coarse ground it and whipped up almost 10 pounds of pork sausage. Nothing cured or exotic, just your standard household staples. 2 pounds breakfast sausage 2 pounds...
  11. philpom

    Huckleberry pork belly

    While I was smoking some wagyu beef ribs I decided to use a little more of my smoker real-estate and tossed on a section of belly I had laying around. Done on the offset in the 250°f range for about 4 hours. I seasoned this belly with my general pork rub and glazed the last 30 minute or so...
  12. philpom

    Wagyu beef short ribs

    Smoked these on the offset using post oak for about 6 hours in the 250°f range. Nothing but jalapeno pepper salt w/garlic. Jelly on bones! I also sprayed them a few times with apple cider vinegar. Grown locally and purchased at the city farmers market.
  13. philpom

    My TD cook - Hatch Chile TriTip

    My Labor Day Throwdown entry. Hatch chile brined tri-tip with roasted vegetables (potato, tomato, brussel sprouts) seasoned with hatch, garlic, cilantro and topped with feta. A bit more well done than I wanted but tasty nonetheless. Thanks to everyone that participated, it was fun!
  14. philpom

    Beef brisket goodness

    Post oak and lots of time along with jalapeno salt, garlic and black pepper (and a touch of ground coffee). Always takes eternity but oh man.... this was a 15 pound packer. I like to separate the flat from the point. The flat is perfect for slicing and they finish at different times...
  15. philpom

    Huckleberry glazed pork ribs

    Spiced rum and Huckleberry preserve finished these off. Not overly sweet but very nice. Smoked these on the Primo with pecan chips. No binder but did use some of my pork rub #86. Very low, smoked at 200°f for nearly 5 hours. My little brother gifted us the preserves. Today is our...
  16. philpom

    From the corner of slow and low: CSPRIBS

    I have a full weekend planned smoking meats. Country style ribs yesterday, st. Louis style ribs today and beef brisket tomorrow! I'm going to use the Pecos offset for the brisket and I usually like to burn it a day or 2 before a cook just to clean it up, and shake it down. It hasn't been long...
  17. philpom

    Grilled Pork Belly and Eggplant Salad

    This was about a 4 pound slab, no skin. Dried the belly and let it sit for some time on the counter to tack up a bit. Hit it pretty good with garlic salt and black pepper and again left it to sit while I fired up the Primo. Pecan and cherry wood with Fogo. The first 2 hours I kept the...
  18. philpom

    Lowly brats

    Firecracker brats on the Mastertouch. Hit with mesquite smoke. Served with home fermented sauerkraur, fermented cucumber relish and jalapenos simmered in butter and beer. A simple meal. A little inglehoffer on top.
  19. philpom

    New York Strip Steak and Salad

    This weekend in Texas is tax free weekend. I planned on taking the kids for shoes etc and thought I'd sneak in a few side trips like the !!GROCERY STORE!! - oh no! Looking through the store adds I saw that Albertsons had bone in New York strip steaks for $4.99 a pound. Bingo, I found dinner...
  20. philpom

    Pepper Beef - Wok Session

    Had been some time since I used my carbon steel wok and I had a single ribeye in the fridge so I fired up the Weber Mastertouch on high. Removing the middle insert on this grill is perfect for a round bottom wok. Red, yellow, and orange sweet peppers along with while onions, sesame oil to get...
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