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What's cookin?

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No one in Mn

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Re: What's cookin?
« Reply #285 on: May 04, 2021, 06:57:41 AM »
Looks like you took the old 'never try a new recipe on guests' one step further.
Congrats on the stick burner.
 
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Custard

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Re: What's cookin?
« Reply #286 on: May 04, 2021, 08:46:20 AM »
Technically I hedged by using proven recipes on a new (to me) cooker. 😬

The guy I got it from taught me how to set it up and such so I had a fair amount of confidence the food would be edible at least.

I did initially overshoot my temp a bit but that actually worked out well for the chops and brats and corn because everyone was hungry and those foods can obviously handle the higher heat. Since spare ribs take 3-4 hours I was able to get it slowed down and dialed in for those.

Last night picked up a package of chicken wings, a package of leg quarters, and a whole chicken from Aldi. Also picked up a tray of American cut pork chops from Costco. Plan is to fire the cooker up this weekend and make some more friends. 😬
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ILLove1997

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Re: What's cookin?
« Reply #287 on: May 04, 2021, 09:58:07 AM »
Damn wish you were my neighbor!
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Custard

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Re: What's cookin?
« Reply #288 on: May 09, 2021, 08:54:40 PM »
The freakin weekend



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Re: What's cookin?
« Reply #289 on: May 09, 2021, 09:04:22 PM »
I reverse seared the ribeye on the smoker. Seasoned a day ahead of time with St Elmo’s seasoning. Yesterday I smoked it until got it up to 110* on the smoker (which was burning nothing but pure seasoned hickory) then put it back in fridge. Tonight I did a chimney of lump charcoal and poured it into the half barrel grill and seared it on both sides  until it came up to 125 then let it rest for 5 mins. Maybe the best steak I’ve ever eaten.
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Judge Judy

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Re: What's cookin?
« Reply #290 on: May 09, 2021, 09:05:38 PM »
Custard.......Will you marry me?!
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Custard

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Re: What's cookin?
« Reply #291 on: May 09, 2021, 09:09:39 PM »
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Custard

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Re: What's cookin?
« Reply #292 on: May 09, 2021, 09:10:41 PM »
Quote from: Judge Judy on May 09, 2021, 09:05:38 PM
Custard.......Will you marry me?!

C’mon man I thought we agreed to keep this in private chat
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Re: What's cookin?
« Reply #293 on: May 09, 2021, 09:58:52 PM »
That steak looks great.
Smoked corn ?
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Custard

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Re: What's cookin?
« Reply #294 on: May 09, 2021, 10:14:37 PM »
Yeah I did some last weekend too. But I had the cooker cranked up into the 300s this time since I was doing chicken.

Last weekend I did partially shucked and this weekend fully shucked. It all turned out great. The fully shucked corn lost more moisture thus condensing the flavor/sugars while also having more smoke flavor, so it was right up my alley. The kids preferred the partially shucked corn from last weekend. But they liked both.

My rule of thumb is cooking it for ~45 mins at these temps, but it’s imperative to keep direct heat off it to do this. Since you’ve a Weber the key would be to light one side but not the other and cook it indirect until the kernels just barely start to pucker.

I tried basting some in butter and salt before cooking and others just plain then salted and buttered after cooking, but there wasn’t much difference.

I’ve been cooking sweet corn on all kinds of grills/smokers/cookers over the years and it’s really hard to mess it up unless you take it off too early.
« Last Edit: May 09, 2021, 10:16:19 PM by Custard »
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ILLove1997

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Re: What's cookin?
« Reply #295 on: May 09, 2021, 11:19:37 PM »
Quote from: Custard on May 09, 2021, 09:04:22 PM
I reverse seared the ribeye on the smoker. Seasoned a day ahead of time with St Elmo’s seasoning. Yesterday I smoked it until got it up to 110* on the smoker (which was burning nothing but pure seasoned hickory) then put it back in fridge. Tonight I did a chimney of lump charcoal and poured it into the half barrel grill and seared it on both sides  until it came up to 125 then let it rest for 5 mins. Maybe the best steak I’ve ever eaten.

thats a mighty fine lookin steak
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Re: What's cookin?
« Reply #296 on: May 10, 2021, 06:29:24 AM »
TY. I'll give it a try.
Ballyard, 45 minutes at 325 degrees, indirect, over hickory sounds like a plan.
Have you tried over apple?
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ILLove1997

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Re: What's cookin?
« Reply #297 on: May 10, 2021, 10:15:26 AM »
Meanwhile at Murph's...

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Custard

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Re: What's cookin?
« Reply #298 on: May 10, 2021, 12:05:10 PM »
Quote from: Mn on May 10, 2021, 06:29:24 AM
TY. I'll give it a try.
Ballyard, 45 minutes at 325 degrees, indirect, over hickory sounds like a plan.
Have you tried over apple?

I have used apple for pork and poultry but not for sweet corn. I used hickory these first two times because the guy I got the smoker from gave me a bunch...usually use a lot of oak because 1) I have it available to me for free and 2) I really like it.

I’d imagine with sweet corn just about anything would be good except maybe mesquite. Apple or any other fruit wood should be exceptional though.

Alder and ash don’t get mentioned a lot but they’re great for a lighter more subtle smoke flavor. And I imagine there’s probably plenty of ash to be had up there.
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Custard

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Re: What's cookin?
« Reply #299 on: May 10, 2021, 12:05:25 PM »
Quote from: ILLove1997 on May 10, 2021, 10:15:26 AM
Meanwhile at Murph's...



🤣🤣🤣
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