tag:blogger.com,1999:blog-20581830080783174652024-03-13T03:57:03.116-04:00Nibble Me ThisMy adventures in grilling, BBQ, and live fire cooking. This includes grilling recipes, BBQ contests, food festivals, Eggfests, and grilling related product reviews. I mostly use kamado grills like the Big Green Egg, but also use gas grills, charcoal grills, pellet cookers and a variety of smokers.Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comBlogger1267125tag:blogger.com,1999:blog-2058183008078317465.post-74835370481772275622023-08-19T11:40:00.001-04:002023-08-19T11:43:12.333-04:00Rue Morgue Burger - A Bunless Burger Delight<p><span style="text-align: justify;">The Beef Rue Morgue is a wild
bunless burger that starts with a bed of crispy golden fries. Then it is
layered with Edgar’s drunken chili, queso, a thick burger, and topped with a
perfect sunny-side-up egg.</span></p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">This is my version of the Beef
Rue Morgue, one of the fabulous burgers served at <a href="https://www.poestavern.com/">Poe’s Tavern</a> in Atlantic
Beach, FL. Any trip back home isn’t complete for me without a trip to this Edgar Allen Poe-themed tavern because of its killer burger lineup. <o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22MdcvjsKBm6raoWJ9eHRrW5layudmA3g7E5JoBtH1-76ks21PLvvnTCEx8zA6WPBXRx5XW3i_G8_0W7eKqEMfTPzgIOOdhzLWlmPUOiTYb2xD3GzuSQaIN9QXozmKSv8S0JiWozJCDtCv-mHoWuJ85SdHvkTQC6k_BRd3MJh58fM-g27kyq4anziALI/s500/DSC_9149.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Rue Morgue burger on a bed of fries, chili, and queso" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22MdcvjsKBm6raoWJ9eHRrW5layudmA3g7E5JoBtH1-76ks21PLvvnTCEx8zA6WPBXRx5XW3i_G8_0W7eKqEMfTPzgIOOdhzLWlmPUOiTYb2xD3GzuSQaIN9QXozmKSv8S0JiWozJCDtCv-mHoWuJ85SdHvkTQC6k_BRd3MJh58fM-g27kyq4anziALI/s16000/DSC_9149.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crispy fries, drunken chili, creamy queso, and a perfectly cooked burger with a sunny-side-up egg on top...yes, please!</td></tr></tbody></table><br /><p class="MsoNormal" style="text-align: justify;">You don’t need a recipe for a
burger, but here’s what I was thinking and what I did to make mine tasty and
delicious like theirs.<span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYRY1JsYnj9QhcqXhd_bgzsJYFtLDQaJuoAnrV6Xl_GCRovEsU9k1R8s6WWg8_U3npFLzKfyU7omCY5lceFkX_ts4tjDS9X6owAMxriDRWsxpM54epn8cLmgdwZNRSefvmGz8yxcl51aedgjaNqdDQla6Cnd1ZWPTrw1Vp8dyIwZOLCz2k6ysAZfc7N4/s500/Beef%20Rue%20Morgue%20DSC_9133%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYRY1JsYnj9QhcqXhd_bgzsJYFtLDQaJuoAnrV6Xl_GCRovEsU9k1R8s6WWg8_U3npFLzKfyU7omCY5lceFkX_ts4tjDS9X6owAMxriDRWsxpM54epn8cLmgdwZNRSefvmGz8yxcl51aedgjaNqdDQla6Cnd1ZWPTrw1Vp8dyIwZOLCz2k6ysAZfc7N4/s16000/Beef%20Rue%20Morgue%20DSC_9133%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Of course, I cooked mine on a Big Green Egg grill but a flat top would be good too.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFeIjpghu1vNM5xY1Pp4UJAa_5Qjv8esqV1l_Ud7FW9cqVyjGwei0quC2bGex2D6WOMFi0_tWFCYRCLnz_IcBzeNx3fzWFRlID1yAzDF061_mT1JT5G6kK9lu40J6pMrFPEyhceZeCNqtId-6Z2rgaRpWw7ssdT4t90MG2rdb4a062SR5P8P_w3drtLs/s750/Pinterest%20Ad%20Pin.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFeIjpghu1vNM5xY1Pp4UJAa_5Qjv8esqV1l_Ud7FW9cqVyjGwei0quC2bGex2D6WOMFi0_tWFCYRCLnz_IcBzeNx3fzWFRlID1yAzDF061_mT1JT5G6kK9lu40J6pMrFPEyhceZeCNqtId-6Z2rgaRpWw7ssdT4t90MG2rdb4a062SR5P8P_w3drtLs/s16000/Pinterest%20Ad%20Pin.jpg" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><br /></p><a name='more'></a><p></p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<h3 style="text-align: justify;">Fries</h3><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Poe’s hand cuts their fries. They
are crunchy on the outside, delicate on the inside, and well-seasoned. So
Alexis deep-fried shoestring potatoes and as soon as they came out, she
seasoned them with popcorn salt and some finely ground <a href="https://www.nibblemethis.com/2018/01/nmt-umami-steak-seasoning.html">NMT Umami SteakSeasoning recipe</a>.<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5fvN-JSMAEZVNmlsHcECaXAQDG873cFTLFjHRSeeZ1s-xbq0hKHLT6FtzxN2RBQHwCuLQa-RY5hP25zjnC95QP4h-D7tj_wpSKEKu1XpBU-34ewcj8Ln7q3vvhJZAc6lVNHIly1EXJ7-VKOIRWA5Y6bDxOuzE9Az42SmuIoXcBaiLSruYu64jl1LoGM/s572/DSC_0341.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="572" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5fvN-JSMAEZVNmlsHcECaXAQDG873cFTLFjHRSeeZ1s-xbq0hKHLT6FtzxN2RBQHwCuLQa-RY5hP25zjnC95QP4h-D7tj_wpSKEKu1XpBU-34ewcj8Ln7q3vvhJZAc6lVNHIly1EXJ7-VKOIRWA5Y6bDxOuzE9Az42SmuIoXcBaiLSruYu64jl1LoGM/s16000/DSC_0341.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In case you can't tell, the Rue Morgue burger is a thing of decadence. So no air frying here, we deep-fried those shoestring potatoes.</td></tr></tbody></table><br /><p class="MsoNormal" style="text-align: justify;"><br /></p>
<h3 style="text-align: justify;">Edgar’s Drunken Chili</h3><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Poe’s chili is richly flavored
with a pleasant heat. It seems to have the usual suspects of ground beef,
onion, seasonings, and some black beans. Fortunately, I had a batch
of chorizo and black bean chili in the freezer so I used that.<o:p></o:p></p>
<h3 style="text-align: justify;">Queso</h3><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Poe’s queso seemed like standard
fare. I made mine in a double broiler with equal parts Velveeta queso and
pepper jack cheese. I added enough milk to get the texture that I wanted and
kosher salt to taste.<o:p></o:p></p>
<h3 style="text-align: justify;">The Burger</h3><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">What I like about Poe’s
burgers is that they grind their burgers in-house. Even though they are loaded
with all kinds of tasty toppings, you still taste the beefy burger. Their
burgers are huge, so I made 8-ounce burgers with freshly ground chuck. To
maximize flavor, I cooked them on a griddle plate on a Big Green Egg and then
seasoned them after the flip with finely ground Umami Steak Seasoning.<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYTZPkct-9JuSqey9prwe4mqCeTd05ZJGUIBfyxqqFJ_sH4cDqq-Wxf7ODuXYXRsctfRZuUiTAvaDQ7SjNi02S5RaFRs1viLxZelaQ4JHJZ8anRTcLCT96onovBdRnGqrchqtQIjF7lKhMU9zIEi9TtbvF2qfRz0phnKXKn-H4S9NYvm9axZjUzmwoMc/s500/DSC_9114.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Griddle plate on a big green egg kamado grill" border="0" data-original-height="496" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYTZPkct-9JuSqey9prwe4mqCeTd05ZJGUIBfyxqqFJ_sH4cDqq-Wxf7ODuXYXRsctfRZuUiTAvaDQ7SjNi02S5RaFRs1viLxZelaQ4JHJZ8anRTcLCT96onovBdRnGqrchqtQIjF7lKhMU9zIEi9TtbvF2qfRz0phnKXKn-H4S9NYvm9axZjUzmwoMc/s16000/DSC_9114.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My favorite tool for griddle burgers on the grill is an old griddle plate that went with a gas grill that I had eons ago. It fits perfectly in the Big Green Egg and it has a grease catch in one corner.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7o9vAMUdolX57ldmrCL78E8bqEaz3WOtAaFOwVDEEuCsu67oCsSb4p4vptv8_-ylcPVUhILQfTvJ17M4wGuyATkuJzH28p73cyAU16metIdKVMNVXisoasqnGupfYAm2rsY5kYtm0O-7yo_Ow14UjI-3-2_k-7bT2sFynAjgITXiXHmDt8utUAW5yr4/s500/DSC_0335.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="444" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7o9vAMUdolX57ldmrCL78E8bqEaz3WOtAaFOwVDEEuCsu67oCsSb4p4vptv8_-ylcPVUhILQfTvJ17M4wGuyATkuJzH28p73cyAU16metIdKVMNVXisoasqnGupfYAm2rsY5kYtm0O-7yo_Ow14UjI-3-2_k-7bT2sFynAjgITXiXHmDt8utUAW5yr4/s16000/DSC_0335.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A major trick for proper griddle cooking is knowing the surface temp, not just guessing. That's why I love, love, love the Thermapen IR that my sister got me for Christmas. It combines the renowned Thermapen super-fast digital food thermometer with a non-contact infrared surface thermometer.<br />[<a href="https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f7bf662f-efaa-4dfd-9138-7608f2a4ec14&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-ir%2F">Thermapen IR - Affiliate Link</a>]</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSrAp49aYgiN6RirMZpH3I_ypXPaoVW9ATvIErzcyr4IaULV8PS6chLtzci1njC8KAZLvJdyHnuF3cZjBwDsRijXSNPqJj5WgyNsAKGivRDYkiRpm5oyh8hYVVW9QP2T_IwNreTyNdsyINlqXam2RW3eBokrCaOANQgV9Yh5NGLgXRXpLKpAOJPHOWf8/s500/DSC_9124.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSrAp49aYgiN6RirMZpH3I_ypXPaoVW9ATvIErzcyr4IaULV8PS6chLtzci1njC8KAZLvJdyHnuF3cZjBwDsRijXSNPqJj5WgyNsAKGivRDYkiRpm5oyh8hYVVW9QP2T_IwNreTyNdsyINlqXam2RW3eBokrCaOANQgV9Yh5NGLgXRXpLKpAOJPHOWf8/s16000/DSC_9124.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For the patties, I used 8 ounces of freshly ground chuck and used a burger press to form them. Then I rested them in the fridge for about an hour.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gXxL4NcbF8LzwENwh99Wl8ciyWBjH5ZZyYgvhyH3oep_w0RZwx5nFijFDY_oTiCIytc7uAnSuaBUWLBvCP98hZ2lkMvXZ7JypeIaXoESClr4fOwDhFoYuAjkS9j9iSYDqBdsbeToo6B9jAyyspMgjdB-jLwmnkl8Z-Z73rWU_j7UcfLNo7UZaRwdHpw/s500/DSC_9137.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gXxL4NcbF8LzwENwh99Wl8ciyWBjH5ZZyYgvhyH3oep_w0RZwx5nFijFDY_oTiCIytc7uAnSuaBUWLBvCP98hZ2lkMvXZ7JypeIaXoESClr4fOwDhFoYuAjkS9j9iSYDqBdsbeToo6B9jAyyspMgjdB-jLwmnkl8Z-Z73rWU_j7UcfLNo7UZaRwdHpw/s16000/DSC_9137.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grilled burgers are tasty, for sure, but a griddle-cooked burger gives you the maximum crust and utmost flavor. </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<h3 style="text-align: justify;">Egg</h3><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">I wanted the perfect sunny-side-up egg for this killer burger. One thing I did is remove the thinner part of
the egg whites by straining the egg over a mesh screen. Then for the perfect
flavor, I used Kita’s Over Easy seasoning.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQjW_Qg5CXKp2s3ykpqJ-aOenX1KD8N4nb62mmpxxQLnBI5Qe2-owPXQmjgFzkimdWgl3pH0Kjq_73ApW-C8PuO2msswJD85gi64ijX8wo3SFs6JwumSzZvs2QSJszDgqfuWhge7ZL4T-vAYQcycMCDFKf4IBtJa42mrZERVu_jn0Q-JZYVQ1xoXUJOA/s500/DSC_0363.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQjW_Qg5CXKp2s3ykpqJ-aOenX1KD8N4nb62mmpxxQLnBI5Qe2-owPXQmjgFzkimdWgl3pH0Kjq_73ApW-C8PuO2msswJD85gi64ijX8wo3SFs6JwumSzZvs2QSJszDgqfuWhge7ZL4T-vAYQcycMCDFKf4IBtJa42mrZERVu_jn0Q-JZYVQ1xoXUJOA/s16000/DSC_0363.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flavor you can see on that egg! <a href="https://spiceology.com/products/girl-carnivore-over-easy-egg-everything-glass-jar/">Kita's Over Easy</a> is THE seasoning for eggs, it also works killer on potato salad, chicken, and so much more. No commissions or anything, just a solid recommendation.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5jpRQMCKY1xlBSsR9IAlH3Oidy0RNxKAtDdszdWsnKnBaYG0QNW_E0xd3d14751m7e58j4xO4vXRDFoKyYpYId2cCluAxGpSeZb72WL-aa-3mo0NvTTR9eOQyjHCBandK7vu0-2LaSB8Y4aHtDhEm-v4utgU0w1Bwg1CQcF2dyRpeFD2StdRJj7HbcQ/s599/DSC_9159%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="599" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5jpRQMCKY1xlBSsR9IAlH3Oidy0RNxKAtDdszdWsnKnBaYG0QNW_E0xd3d14751m7e58j4xO4vXRDFoKyYpYId2cCluAxGpSeZb72WL-aa-3mo0NvTTR9eOQyjHCBandK7vu0-2LaSB8Y4aHtDhEm-v4utgU0w1Bwg1CQcF2dyRpeFD2StdRJj7HbcQ/s16000/DSC_9159%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Golden lava!! Notice how clean the edges of the egg are. That's why a strain off the thinnest part of the egg white, you get the clean edges.</td></tr></tbody></table><br /><h3 style="text-align: justify;">Final Burger</h3><p class="MsoNormal" style="text-align: justify;">This was amazing, even better than Poe's if I do say so, myself. When you pop that egg, the yolk mixes with the queso and chili, creating a river of deliciousness that coats the fries and burger. Oo la la, so good! </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR2FPk7FU4RSblXQwsVuMLRJK-n564DnI43Xc9uGRxJKtWQrxyLK_W9OWCkpqjKLaMg4Oj3feGeYvx2PoAmHEM1ItmYBTiBTSFBdcwPvG15ppbHSUQMM7v_HeN4ERWaczs__Laj7RxdoacHH5-yUlNE2USGnuvKPybzuc45uZg8DuCdSv-LnNdT_h4sM/s644/DSC_0376.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Rue Morgue Burger ala Poe's Tavern but made at home on the Big Green Egg." border="0" data-original-height="644" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR2FPk7FU4RSblXQwsVuMLRJK-n564DnI43Xc9uGRxJKtWQrxyLK_W9OWCkpqjKLaMg4Oj3feGeYvx2PoAmHEM1ItmYBTiBTSFBdcwPvG15ppbHSUQMM7v_HeN4ERWaczs__Laj7RxdoacHH5-yUlNE2USGnuvKPybzuc45uZg8DuCdSv-LnNdT_h4sM/s16000/DSC_0376.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfection! So good it would even tame an escaped orangutan armed with a straight razor.<br />[Spoiler alert, I guess? I mean, the short-story has been out since 1841.]</td></tr></tbody></table><br /><p class="MsoNormal" style="text-align: justify;"><br /></p><h3 style="text-align: justify;">More About Poe's Tavern</h3><p class="MsoNormal" style="text-align: justify;">I highly recommend checking out Poe's Tavern if you ever get the chance. They have locations in Atlantic Beach (FL), Wrightsville Beach (NC), Sullivan's Island (SC), and Savannah (GA). </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBueDM8-wJbQkC4jGAjlvv77SbGkZmfVapmBb4Es-tnTJ7QrDy7vl2hlEMkL_Zkq4wEy36mMK0HSO52kZizm-zB8nthRa_VCpQGWLC_K4sx_BdVJ4xjZ6ONn5LtsCGA3SZjM6DO2SeBOwbP9G6imV7SF30PxifXIgc7yEb8dj37e7EsqIrV4yxfw7Y5fk/s500/20230805_112519.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBueDM8-wJbQkC4jGAjlvv77SbGkZmfVapmBb4Es-tnTJ7QrDy7vl2hlEMkL_Zkq4wEy36mMK0HSO52kZizm-zB8nthRa_VCpQGWLC_K4sx_BdVJ4xjZ6ONn5LtsCGA3SZjM6DO2SeBOwbP9G6imV7SF30PxifXIgc7yEb8dj37e7EsqIrV4yxfw7Y5fk/s16000/20230805_112519.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My go-to order is the Tell-Tale Heart - A big honkin' burger with cheddar, apple wood-smoked bacon, and a fried egg. </td></tr></tbody></table><p class="MsoNormal" style="text-align: justify;"></p><p class="MsoNormal" style="text-align: justify;">Their primary line is their gourmet burgers and sandwiches. You can get any of them as a burger, veggie burger, or chicken sandwich. They also have fish tacos, chili cheese fries, nachos, salads, and more.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvujEqtajh0BdVLEtn8prqMTRXMhDgY9aHOV18O7YBgKYN6kFdj4KaVNt-lWjmJ45_MqE-HrlAF-ONgHqwndbwII4fw1sCAWKNamLc_JURa2140TVFg2L0cpF1vhlbp4gwIY-SAkLcxF5wsqAfxRVI_x6hyBx4lhopNntuOgJXRWUGxy3jeejVSndZSHI/s679/20230805_111123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvujEqtajh0BdVLEtn8prqMTRXMhDgY9aHOV18O7YBgKYN6kFdj4KaVNt-lWjmJ45_MqE-HrlAF-ONgHqwndbwII4fw1sCAWKNamLc_JURa2140TVFg2L0cpF1vhlbp4gwIY-SAkLcxF5wsqAfxRVI_x6hyBx4lhopNntuOgJXRWUGxy3jeejVSndZSHI/s16000/20230805_111123.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">The service has always been fast and friendly, the beers cold, and the food amazing. I just wish I could get there more often!</div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-3049104510075288862023-05-12T16:00:00.001-04:002023-05-12T16:00:00.130-04:00Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers<p>[FTC Standard Disclosure] We receive no compensation for this post. Any links which may earn us a commission are tagged as [Affiliate Link]. </p><p style="text-align: justify;">This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the <a href="https://www.nibblemethis.com/2023/04/2023-chain-of-lakes-eggfest.html">2023 Chain of Lakes Eggfest</a>. We won 1st place there and this sauce was definitely one of the reasons that we did so well. A lot of folks asked for this recipe so here it is. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GEEqObUzCgNz_u6e7UvTUv7aWZeXLr45lY3to6gBxmba6xLnxGaXZAOj37HYQjdmTL6CqLcSiAgnUI1EhPsn4-dS-MXFWZSP7AaYxl4CYn4ZUqxcE8ABXAnRIx0MjQMprbcSUvwrdjJ0DHJMO4e_FqoUDRs0F4Fhd9yPMK1mdXVZbw1vpukfHzeE/s664/Gorgonzola%20Ribeye%20DSC_0228.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="664" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GEEqObUzCgNz_u6e7UvTUv7aWZeXLr45lY3to6gBxmba6xLnxGaXZAOj37HYQjdmTL6CqLcSiAgnUI1EhPsn4-dS-MXFWZSP7AaYxl4CYn4ZUqxcE8ABXAnRIx0MjQMprbcSUvwrdjJ0DHJMO4e_FqoUDRs0F4Fhd9yPMK1mdXVZbw1vpukfHzeE/s16000/Gorgonzola%20Ribeye%20DSC_0228.jpg" /></a></div><br /><h2 style="text-align: justify;">About Gorgonzola Sauce</h2><div>This sauce is rich in texture and flavor. Loaded with heavy cream, the sauce is like velvet. It has the flavor trifecta with gorgonzola cheese, green peppercorn, and roasted garlic. It is excellent on:</div><div><ul style="text-align: left;"><li>Beef roasts, such as beef tenderloin or rib roasts,</li><li>Steaks, including ribeye, porterhouse, strip and filet, and</li><li>Big juicy burgers!</li></ul><h2 style="text-align: left;">Green Peppercorns</h2><div>Green peppercorns are just black peppercorns that aren't sun-dried. </div><div><ul style="text-align: left;"><li>Green peppercorns have a fragrant aroma and have a more fruity flavor.</li><li>Green peppercorns have less heat and are less astringent in flavor than black peppercorns.</li><li>Green peppercorns are more tender, so I crush mine in a mortar and pestle to get rustic, coarse bits for my sauce.</li><li>Substitute - If you can't find green peppercorns (I mail order ours), you can probably find those little pepper grinders full of tri-color pepper in any grocery store. Coarsely ground tri-color pepper will work, just dial back the quantity to about 1 teaspoon.</li></ul></div><div><br /></div><div>Here's the recipe.</div></div><span><a name='more'></a></span><div><br /></div><div><h2 style="text-align: left;">Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers</h2><div class="hrecipe" style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><p><label>By </label><span class="author">www.nibblemethis.com</span></p><p>Published 05/07/2023</p><p class="summary">This is the rich, velvety, and boldly flavored cheese sauce that we served on beef tenderloin at the 2023 Chain of Lakes Eggest. It was a huge hit with the crowds and helped us win First Place in that event. </p><h2 style="color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;">INGREDIENTS</h2><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">4 tablespoons butter</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">1 shallot, peeled and diced</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">3 tablespoons all-purpose flour</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">1 tablespoon roasted garlic paste</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">2-3 cups heavy cream</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">5 ounces of crumbled gorgonzola cheese</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 teaspoons crushed green peppercorns</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">kosher salt to taste, about 3/4 teaspoon </li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">1 egg yolk</li></ul><h2 style="color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;">INSTRUCTIONS</h2><ol><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Melt butter in a sauce pot preheated over medium heat and saute the diced shallot for about 3-5 minutes until tender. Stir in the garlic paste and cook for 1 more minute.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Whisk in the flour and continue whisking until it is combined into a roux and has a nutty aroma, 1-3 minutes.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Whisk in the cream and green peppercorn until smooth and creamy. Allow a very slow simmer, about 3-5 minutes.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Once the sauce starts to slowly bubble, whisk in the egg gorgonzola in batches until it has all melted into the sauce.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Whisk in the egg yolk and let cook for 1 more minute.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Add kosher salt to taste.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px;">Keep warm and serve over roasts or burgers. For burgers, this is best refrigerated and placed on top of the burgers after they have been flipped. </li></ol><p><span style="font-weight: bold;">Yield:</span><span class="yield"> 2 cups of sauce</span></p><span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins.</span></div><p style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 15 mins.</span></p><p style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 25 mins.</span></p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #121212; font-size: 13.2px; font-weight: bold;">Tags: </span><span class="tag" face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #121212; font-size: 13.2px;">sauce</span></div><div><br /></div><h2 style="text-align: left;">Notes and Pictures</h2><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeJ4klNTXrtDLT9Q3zxKk3Cxem1qj-xPN2jf0u17YcJTlZd_fVX_nPZmk3mT2yDXYwmLgDhBUxCgV-eGAJ9sLlsGvBZX-cdrBA2DNRWUcoedWSi93RXCoVsp6fNvmxo9S8wrC69TwmlaV6dG79dMB1SmnW348bvKrxsDGeOKJe90hPt1kssJT9GCF/s500/Gorgonzola%20Ribeye%20DSC_8816.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeJ4klNTXrtDLT9Q3zxKk3Cxem1qj-xPN2jf0u17YcJTlZd_fVX_nPZmk3mT2yDXYwmLgDhBUxCgV-eGAJ9sLlsGvBZX-cdrBA2DNRWUcoedWSi93RXCoVsp6fNvmxo9S8wrC69TwmlaV6dG79dMB1SmnW348bvKrxsDGeOKJe90hPt1kssJT9GCF/s16000/Gorgonzola%20Ribeye%20DSC_8816.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I started with a 2.2-pound tomahawk ribeye steak from <a href="http://www.butlerandbaileymarket.com/">Butler and Bailey Market</a>.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCjjlUjsx3k6Zr8R4AhsRK6WMx45--Yvmj-foTWOcBDUVO3Yusj9VIxgPz3XK5vQXIz2LGcAJX2E6GhFOXDY_SRa3JU4ztWvtqRX1N8ac38Zvd41MM3nKyLRniExmaerYw_x8CIIvy5f07Jrth1n9iuEajKDFYjaCaKS4xqbTPQbKcXvTK7nHtAAI/s500/Gorgonzola%20Ribeye%20DSC_8814.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCjjlUjsx3k6Zr8R4AhsRK6WMx45--Yvmj-foTWOcBDUVO3Yusj9VIxgPz3XK5vQXIz2LGcAJX2E6GhFOXDY_SRa3JU4ztWvtqRX1N8ac38Zvd41MM3nKyLRniExmaerYw_x8CIIvy5f07Jrth1n9iuEajKDFYjaCaKS4xqbTPQbKcXvTK7nHtAAI/s16000/Gorgonzola%20Ribeye%20DSC_8814.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used my NMT Umami Steak Seasoning recipe except I ground it finely as seen on the left. I do this for a couple of reasons. One, the fresh grinding activates the flavors a bit more. Two, the fine particles seem to absorb into the meat more easily during a dry brine. Third, the finely ground rub makes a fantastic finish seasoning.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZtLXqs7RYIb8nhQKxL01zUcpAsrSNbpNyfwSlFbJeeNVoo8CnGDPDp8xK8b_zdY9oXAS4YIA6RP7jmU_OLtWuYRssaH3Vw74rZ0QmKupcyV0_zdlwAYlBuYSYuFoSFRMASzXdD7yskTTwPTGw22Hyxj41zCSGlVDX33a47EHhaPbADxK_bt7ss0e/s500/Gorgonzola%20Ribeye%20DSC_8820.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="305" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZtLXqs7RYIb8nhQKxL01zUcpAsrSNbpNyfwSlFbJeeNVoo8CnGDPDp8xK8b_zdY9oXAS4YIA6RP7jmU_OLtWuYRssaH3Vw74rZ0QmKupcyV0_zdlwAYlBuYSYuFoSFRMASzXdD7yskTTwPTGw22Hyxj41zCSGlVDX33a47EHhaPbADxK_bt7ss0e/s16000/Gorgonzola%20Ribeye%20DSC_8820.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I put the seasoned steak on a rack, loosely covered it with a food bag, and put it in the fridge for a 24-hour dry brining.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zwlegIED0vNmhPNSwNsfVDnsE6imVXuUpoftVZp-9DmKempcIqDjWDRTmNk8eipMc5mr5zDZm6V7w2KFDLxDcAaSPvDRD9FYxqf0QvC2vGrbPpO0GhgldvkJJDVKFrToj0aBj6UJBL3JzK5O0uRXVCI_j7pGeYS2Fa30jkhynDL-GVFvh3zoOfvV/s500/Gorgonzola%20Ribeye%20DSC_8826.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zwlegIED0vNmhPNSwNsfVDnsE6imVXuUpoftVZp-9DmKempcIqDjWDRTmNk8eipMc5mr5zDZm6V7w2KFDLxDcAaSPvDRD9FYxqf0QvC2vGrbPpO0GhgldvkJJDVKFrToj0aBj6UJBL3JzK5O0uRXVCI_j7pGeYS2Fa30jkhynDL-GVFvh3zoOfvV/s16000/Gorgonzola%20Ribeye%20DSC_8826.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After 24 hours, you can see how the rub has adhered to the steak. </td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07kBOw0l8S36n5D4A-2hoHRG2F1tfXVATkh1L-kEB3S-v_8Mqm6Apr9eQxNtoT-7Jd9WzavEv31fSM80b8SRaKOkJY3aluh72vlRsJt7cfRZKiXHXX0vPdjIyYodrZsYZ0FlPUwFkow4XsNcJ_bjtKZyd3K88CPQLdbZ_a_OTwfA5xXG3uESx9oed/s500/Gorgonzola%20Ribeye%20DSC_8822.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mojobricks Bar-B-Cubes" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07kBOw0l8S36n5D4A-2hoHRG2F1tfXVATkh1L-kEB3S-v_8Mqm6Apr9eQxNtoT-7Jd9WzavEv31fSM80b8SRaKOkJY3aluh72vlRsJt7cfRZKiXHXX0vPdjIyYodrZsYZ0FlPUwFkow4XsNcJ_bjtKZyd3K88CPQLdbZ_a_OTwfA5xXG3uESx9oed/s16000/Gorgonzola%20Ribeye%20DSC_8822.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For fuel, I loaded fresh Fogo lump charcoal in my Kick Ash Basket and added 2 cubes of red oak <a href="https://www.barbqube.com/">Mojobrick Bar-B-Cubes</a>. Then I topped this off with the cleaned, leftover lump charcoal. <br /><br />I know the wood cubes look like MDF but Bar-B-Cubes are bricks of food-safe wood varieties that are bound together using a 100% natural binder. I know several pro teams that use them in competition and they have won at World Champion levels. I love them in the backyard for their consistency and convenience. I receive no compensation from them, I just like the product. </td></tr></tbody></table><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFssFphpNoIPL7nIXI1gI9Item140lxeM2Stj3EiHPIRSkSw8Up-G_rEIjILd5Cb6290_lQYXOEoPw1Tv3kZ7sQBWKkrvzGAPgxoXnimSyAvJthC4VH6UiFa7dxW-eA3fQH_nX2zb9i_ch08OI3LQOIK2tfM3WYhmFaMwdQJTPV1FEpRIUlfMHuRdj/s889/Gorgonzola%20Ribeye%20DSC_8837%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Tomahawk ribeye on a big green egg" border="0" data-original-height="889" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFssFphpNoIPL7nIXI1gI9Item140lxeM2Stj3EiHPIRSkSw8Up-G_rEIjILd5Cb6290_lQYXOEoPw1Tv3kZ7sQBWKkrvzGAPgxoXnimSyAvJthC4VH6UiFa7dxW-eA3fQH_nX2zb9i_ch08OI3LQOIK2tfM3WYhmFaMwdQJTPV1FEpRIUlfMHuRdj/s16000/Gorgonzola%20Ribeye%20DSC_8837%20IG%20story.jpg" title="Gorgonzola and Roasted Garlic Sauce for Steaks" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My grill of choice for this cook was one of my large Big Green Eggs. I used an indirect setup of a cast-iron plate setter (aka ConvEGGtor) and cast iron grates from Craycort.<br />There are now a lot of cheap cast-iron plate setters out there, but I use the original created by Michael Chance now sold by Smokeware. I've had mine for over 8 years and it is still rocking along.<br /><a href="https://amzn.to/42UvQCl">Cast-Iron Plate Setter [Amazon Affiliate]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmg7Dj5nnxue5DRNAa9XGPN8Bgk3ru3s3vw5JVHi4-L9gXliAJ-LcdL_7VZGG2UbeRq7P7ytHoDaKq38cikl7k32K7QYNYUHqlivh5GMDfvoARvlTJLtWw9zAKxoOCQJNvG0ecnUuW0KJWsC8v_JGe-cfzBunje2Je62Enxtv6mz-E6qNK3L01Ly7m/s500/Gorgonzola%20Ribeye%20DSC_0185.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Themoworks Square Dot" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmg7Dj5nnxue5DRNAa9XGPN8Bgk3ru3s3vw5JVHi4-L9gXliAJ-LcdL_7VZGG2UbeRq7P7ytHoDaKq38cikl7k32K7QYNYUHqlivh5GMDfvoARvlTJLtWw9zAKxoOCQJNvG0ecnUuW0KJWsC8v_JGe-cfzBunje2Je62Enxtv6mz-E6qNK3L01Ly7m/s16000/Gorgonzola%20Ribeye%20DSC_0185.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My slow-roast portion of the reverse-sear was 275°f until it reached an internal temp of 125°f. Normally, I prefer a cooking temp of 225-250°f but I compromised to speed the cooking time up. You'll still get a nice steak at 275°f but you'll be a little more done on the edges than at 225°f.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSFkkebz2ciwAo2k42RRiI-8NI-YoLYcQbXICKkoWlqE0JRW9dY1W0M5DTeZXUquKBXBJmB_zpU5VgL5zHHdXwXUHZRPc60qCb2j_Mr_Tb_NEGPRdSwXufAFTYte4WceHXubcgcopHOqw-_UwFjYmICTFdYwvxadtqJ8NtCnDkwMrWmTaPYXS7KrA/s500/Gorgonzola%20Ribeye%20DSC_8841.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Zucchini on the grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSFkkebz2ciwAo2k42RRiI-8NI-YoLYcQbXICKkoWlqE0JRW9dY1W0M5DTeZXUquKBXBJmB_zpU5VgL5zHHdXwXUHZRPc60qCb2j_Mr_Tb_NEGPRdSwXufAFTYte4WceHXubcgcopHOqw-_UwFjYmICTFdYwvxadtqJ8NtCnDkwMrWmTaPYXS7KrA/s16000/Gorgonzola%20Ribeye%20DSC_8841.jpg" title="Gorgonzola and Roasted Garlic Sauce for Steaks" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">While the steak rested, I switched to direct heat and dropped in the griddle plate to cook a side of zucchini. This modular feature is one of the reasons I have been using this grate from <a href="https://www.cast-iron-grate.com/">Craycort</a> for over a decade. </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfHCJx4fBfoQczXdi2oCDdar8AUhdYCOeo3Zvmomj_Jwkwwcx449ios1f7YeHgg6D7OILl0nMOqFyiup5_zJLCqaED4YN6iVtdIIdxm5Q2jod9VQh-yyz9egCfRRcNflJb9Xg7qoN7Fob9sIhZCDJJBU1AFkXnj0k5RqNG4x525vNMV3uiIvWqm1i/s755/Gorgonzola%20Ribeye%20DSC_8850.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Tomahawk on Craycort cast iron grate on a big green egg kamado grill" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfHCJx4fBfoQczXdi2oCDdar8AUhdYCOeo3Zvmomj_Jwkwwcx449ios1f7YeHgg6D7OILl0nMOqFyiup5_zJLCqaED4YN6iVtdIIdxm5Q2jod9VQh-yyz9egCfRRcNflJb9Xg7qoN7Fob9sIhZCDJJBU1AFkXnj0k5RqNG4x525vNMV3uiIvWqm1i/s16000/Gorgonzola%20Ribeye%20DSC_8850.jpg" title="Gorgonzola and Roasted Garlic Sauce for Steaks" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Finally, I seared the steak. I could have done this on the grates or griddle. I went with the grates because I still had zucchini on at the time.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQwdrCPvBGbx5GfXbdZEPjVhM4bMPTUZejsjl48DAhmBDmJ-NLvnEm-rUKOqvh0R99zDb_sYUdvKqh-jduexgA8P16kLcjREY4MLVTWEmjzoGEmm1h5qqMfsIn9y_TUjDdXjUGF-EFhfje6wpfsDvLcLelxrVh0cNVKl7nPQtJXS7xxrQUztlnA1i/s630/Gorgonzola%20Ribeye%20DSC_0212.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="630" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQwdrCPvBGbx5GfXbdZEPjVhM4bMPTUZejsjl48DAhmBDmJ-NLvnEm-rUKOqvh0R99zDb_sYUdvKqh-jduexgA8P16kLcjREY4MLVTWEmjzoGEmm1h5qqMfsIn9y_TUjDdXjUGF-EFhfje6wpfsDvLcLelxrVh0cNVKl7nPQtJXS7xxrQUztlnA1i/s16000/Gorgonzola%20Ribeye%20DSC_0212.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Reverse-seared ribeye steak with grilled zucchini and roasted potatoes, not bad for a weeknight.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMhBtYQD_O5rg1LczwJyTQzJ7hz_K-woyff5vOT3dNwtNQa28keHKKGegajqpndhx3rfEeVHXVWL-iA9yWdYxZg6Yo0Fko2bc09EXl6moMLz57gQgb92Yt5vnIcVygQF89ly1aXbDN0r951LmXXKJVZs3BOVuuY-1_UptCjSlVRP5Gt0V06FiQI0d/s647/Gorgonzola%20Ribeye%20DSC_8707.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sue Ann Staff Estate Winery The Gritstone" border="0" data-original-height="647" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMhBtYQD_O5rg1LczwJyTQzJ7hz_K-woyff5vOT3dNwtNQa28keHKKGegajqpndhx3rfEeVHXVWL-iA9yWdYxZg6Yo0Fko2bc09EXl6moMLz57gQgb92Yt5vnIcVygQF89ly1aXbDN0r951LmXXKJVZs3BOVuuY-1_UptCjSlVRP5Gt0V06FiQI0d/s16000/Gorgonzola%20Ribeye%20DSC_8707.jpg" title="Gorgonzola and Roasted Garlic Sauce for Steaks" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We had a special wine with this - <a href="https://www.sue-annstaff.com/collections/red/products/2019-gritstone-cabernet-new-release">Sue Ann Staff Estate Winery's The Gritstone</a>, a cabernet. It's a dry, medium-bodied red wine that is barrel aged for 20 months. It is named after a generations-old gritstone that remains on their property.<br /><br />We were lucky enough to have Sue Ann Staff with us at the Eggfest and she brought some of her wines. The vineyards have been in her family for over 200 years, how cool is that? Sue and I both had recipes for gorgonzola sauce so we combined them and this sauce was a fantastic result.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN4SHrvivMHHwnqlPlaLU40y_F7fziyiFmCdZLd85yvLUhUu_QioI3evqcBchPJjQ4Sf57zygP4_g0MBBmKIhzeu3UZy-z_TXDnIbl4KLbpNQHHrLeIVZ6I1i9XDdZnoqo7tIZaPNKDfUep_z2g5-hS3rQjYaTbMseQxzlD3DFQ0hRUUK0yBvh5ZU/s664/Gorgonzola%20Ribeye%20DSC_0228.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="664" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN4SHrvivMHHwnqlPlaLU40y_F7fziyiFmCdZLd85yvLUhUu_QioI3evqcBchPJjQ4Sf57zygP4_g0MBBmKIhzeu3UZy-z_TXDnIbl4KLbpNQHHrLeIVZ6I1i9XDdZnoqo7tIZaPNKDfUep_z2g5-hS3rQjYaTbMseQxzlD3DFQ0hRUUK0yBvh5ZU/s16000/Gorgonzola%20Ribeye%20DSC_0228.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We finished the steak with the gorgonzola sauce, more gorg crumbles, and the finely ground steak seasoning. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l4B-7xqBvE6nJrd9xAfqMra9mH3CeSo_dGpC4Lbwkwjs3fzXjZiHUt5HU_Cdcq_gWe2Dc0ii2GgpkbYixluXqnL8eEZ4dDBVCfs0O4_2S13B-ypCw8GrnuBPAi2jJhubuM8AuhLe2EltMjugFxQ-XdLp_R3INpvD_5T1LKeMtTBV1Hzi9d3MblyQ/s500/Gorgonzola%20Ribeye%20DSC_0226%20square.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gorgonzola and Roasted Garlic Sauce for Steaks" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l4B-7xqBvE6nJrd9xAfqMra9mH3CeSo_dGpC4Lbwkwjs3fzXjZiHUt5HU_Cdcq_gWe2Dc0ii2GgpkbYixluXqnL8eEZ4dDBVCfs0O4_2S13B-ypCw8GrnuBPAi2jJhubuM8AuhLe2EltMjugFxQ-XdLp_R3INpvD_5T1LKeMtTBV1Hzi9d3MblyQ/s16000/Gorgonzola%20Ribeye%20DSC_0226%20square.jpg" title="Gorgonzola and Roasted Garlic Sauce for Steaks" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The creamy and richly flavored sauce on the steak was a trip to heaven.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-28935135828027252672023-04-22T18:50:00.003-04:002023-04-22T18:50:41.940-04:00Appetizer Idea: Fried Mashed Potato Cakes with Brisket and Pimento Cheese<p>[FTC Standard Disclosure] We receive no compensation for this post. If any links may earn us a commission, those links will be tagged [Affiliate link].</p><p>I smoked a brisket last weekend and while it was tender, delicious, and amazing, that is just the start of this post.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wDjkDvrYofE7KCEkYY1oXlmyg4rn5w5bJ3t3prSr2UCFFJH0iQFXB3oFVjy0b5K4nkYFrik6jbC8ng002v_LufgLmlWFkJ962l_R8SrFnRF-yagGwmMoA2K9t2DofU6rtJUW2souO0C1XHp0Bh5P6Ayw5KC36qIgnmgiWWr03-Tv53mkg9WyKKxf/s500/DSC_8756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wDjkDvrYofE7KCEkYY1oXlmyg4rn5w5bJ3t3prSr2UCFFJH0iQFXB3oFVjy0b5K4nkYFrik6jbC8ng002v_LufgLmlWFkJ962l_R8SrFnRF-yagGwmMoA2K9t2DofU6rtJUW2souO0C1XHp0Bh5P6Ayw5KC36qIgnmgiWWr03-Tv53mkg9WyKKxf/s16000/DSC_8756.jpg" /></a></div><br /><p>One night last week, I made twice-baked potatoes with some of this tasty brisket and leftover pimento cheese that Alexis had made.</p><h2 style="text-align: left;">Twice-Baked Potatoes</h2><p>The process is simple. </p><p style="text-align: left;"></p><ul style="text-align: left;"><li>I baked two large Idaho bakers on the Egg until they were tender. </li><li>I sliced the top off and scoops the steaming potato pulp into a large bowl. </li><li>There I added about a cup of chopped brisket and a heaping amount of pimento cheese. </li><li>I stuffed most of this mix back into the potato shells.</li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9seBTZwCXBFmgWx-WdhV-3vgAxuV5e_re8vdxhUVUMHJJbX2ZnAd0tzgUnvSMW7ICwFGXrjBULGblrMFPu3XvAEJFeOhjn9QlC6U-LNTJPK58BMAU-wfUki7HJipIm0oJcfvA6Pgz0xW1f58tEodsS6VfsF3XuSFKRHG6Xq3_LbRGtwW0l9lJQ6z/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_211544.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9seBTZwCXBFmgWx-WdhV-3vgAxuV5e_re8vdxhUVUMHJJbX2ZnAd0tzgUnvSMW7ICwFGXrjBULGblrMFPu3XvAEJFeOhjn9QlC6U-LNTJPK58BMAU-wfUki7HJipIm0oJcfvA6Pgz0xW1f58tEodsS6VfsF3XuSFKRHG6Xq3_LbRGtwW0l9lJQ6z/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_211544.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I put the potatoes on a tray into a Big Green Egg set up for indirect heat and running at 350°f. I topped them with a few pats of butter and let them run for 20 minutes.</td></tr></tbody></table><br /><span><a name='more'></a></span><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnc5HeEBZcYY_KWg-RaroA6ZsjQZ9V55Vw4l4ptZ-9VdBeamm_as-q2ubVcLo0yGe7k2Z5pQknTQUQMeSohSzQtutsUlXYSt38ap4jvo9W1QyLz2rrhpU7sqlX-3X23ZW2xdeqCY3XvmYSN6bnjldlv3YBPeAuvZ4OnPbwQJuzUfyxjF-aewsNH0P/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_213821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnc5HeEBZcYY_KWg-RaroA6ZsjQZ9V55Vw4l4ptZ-9VdBeamm_as-q2ubVcLo0yGe7k2Z5pQknTQUQMeSohSzQtutsUlXYSt38ap4jvo9W1QyLz2rrhpU7sqlX-3X23ZW2xdeqCY3XvmYSN6bnjldlv3YBPeAuvZ4OnPbwQJuzUfyxjF-aewsNH0P/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_213821.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Then I topped them with a "small" amount of sharp cheddar and let them roll until the cheese was melted, another 10 minutes or so.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHCIyVq2ItSnR8eG-FNqp-QOMIDLAIPTHm1rOfp8UWq1Ofp-Uz2ihVRpqSDdVkDXYuKAj8fmbNDRI7q07vDLci_DpPIHd3CW3VPy2YOiuxLeHCGwu3yHf2FxBoewHD8-O1g_pxklWenoHcNk2zw01tIQP9X1wx4iWYoydrPbI2BRKy5wjfbd0hzoF/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_214327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHCIyVq2ItSnR8eG-FNqp-QOMIDLAIPTHm1rOfp8UWq1Ofp-Uz2ihVRpqSDdVkDXYuKAj8fmbNDRI7q07vDLci_DpPIHd3CW3VPy2YOiuxLeHCGwu3yHf2FxBoewHD8-O1g_pxklWenoHcNk2zw01tIQP9X1wx4iWYoydrPbI2BRKy5wjfbd0hzoF/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%2020230419_214327.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I seasoned them with some dried herbs and they were ready.<br />Warm, creamy, smoky, and briskety - these were phenomenal.<br />But...that's just half of the story.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;">Fried Mashed Potato Cakes</h2><p>Remember the leftover stuffing for the twice-baked potatoes? Yes, the leftover, leftovers. I used those to make Fried Mashed Potato Cakes! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lEW4Mt7Gy9v9GMa1tbm2M3hn7psmHlq8TF7WELAVOUzTBfC6iXQgEGR4f7t7AEZDJsV7N5IWJ3r7fyzP4nykQJROFxbcq1EyFCQt25qA0z8zNI9CcrV3-UVW-j-CIOYgWWqyiARkxoT0HnsFmZQuQvgIlxHpPjmTCqQG4TxlnHfoS8t6qW7fz6d2/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0124%20sq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lEW4Mt7Gy9v9GMa1tbm2M3hn7psmHlq8TF7WELAVOUzTBfC6iXQgEGR4f7t7AEZDJsV7N5IWJ3r7fyzP4nykQJROFxbcq1EyFCQt25qA0z8zNI9CcrV3-UVW-j-CIOYgWWqyiARkxoT0HnsFmZQuQvgIlxHpPjmTCqQG4TxlnHfoS8t6qW7fz6d2/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0124%20sq.jpg" /></a></div><br /><p>Here's how I did those, it was pretty simple. </p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI27S8duSrPDgOd5sfJsSWWGQJR2ntZHnt7QzaY1F5RnfmcDRH4SlXj-0637h8o5upWR8eH-D9JnDZJg9O6WwR0Fn6HUVkMDjlzJjBtb9iP8PqMptxtowB9NypJx6lRaH6o7uPo-5WTwaLQQ9bLCvhvNTePQIyBpJosZsVCYxQW6qT_REAa0oIaeYj/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI27S8duSrPDgOd5sfJsSWWGQJR2ntZHnt7QzaY1F5RnfmcDRH4SlXj-0637h8o5upWR8eH-D9JnDZJg9O6WwR0Fn6HUVkMDjlzJjBtb9iP8PqMptxtowB9NypJx6lRaH6o7uPo-5WTwaLQQ9bLCvhvNTePQIyBpJosZsVCYxQW6qT_REAa0oIaeYj/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0107.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I started by cleaning out my BGE Mini-Max grill. That is so much easier now that I finally bought a <a href="Deep Fried Mash Potato Brisket Cakes ">Kick Ash Basket Ash Can</a>. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKWDhBLl5PNI6aBpa6l6lAquAxIeWmFIR9ogrB604wqgXNpVVN_b-bKsrBqvzIygQF3r4V_JBRBLaxAbzryU9Jj-6nJMECsapuXkCoflYvrxLYRbYVtESdq_MGs7HGsL54sO-mWPuI2qNcXIZJlPAtHJWU7CyzVvM7T-8Cz0pyQLERzUSV9sNijBA/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="356" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKWDhBLl5PNI6aBpa6l6lAquAxIeWmFIR9ogrB604wqgXNpVVN_b-bKsrBqvzIygQF3r4V_JBRBLaxAbzryU9Jj-6nJMECsapuXkCoflYvrxLYRbYVtESdq_MGs7HGsL54sO-mWPuI2qNcXIZJlPAtHJWU7CyzVvM7T-8Cz0pyQLERzUSV9sNijBA/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0106.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">How fussy are you about adding coal? I like to shake the ash off of the leftover coal in the Egg. It's fine to just add more coal to the basket. But I like to remove the used coal, add the new coal, and put the used coal on top. I find the used coal lights easier and it definitely doesn't pop as much.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl6BeYIqo1EOKY9Daq14_R1-U7jbKCt-M9BaR_r7KBPjdvhjrtevbDgh_JBUIi-0m9OqP-IuULLBwxPI6G_y0nQA_LYX5TK09uohbke3OikqhO4c1NHMAVEDm04BCC2mYftzTv-Av0zZ4wB6oLXc8_PfQG6cEcpIhiBt8c1f7hkJ8c3NofgFozKcy/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl6BeYIqo1EOKY9Daq14_R1-U7jbKCt-M9BaR_r7KBPjdvhjrtevbDgh_JBUIi-0m9OqP-IuULLBwxPI6G_y0nQA_LYX5TK09uohbke3OikqhO4c1NHMAVEDm04BCC2mYftzTv-Av0zZ4wB6oLXc8_PfQG6cEcpIhiBt8c1f7hkJ8c3NofgFozKcy/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0108.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I formed the leftover twice-baked potato mix into cakes using a 2 1/2" ring and then double-dipped them (flour-egg-flour).</td></tr></tbody></table>. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUNOczIDFtEmxeCg07Cl5x83_G8Uet0wd4yJR_Vsrbb4oHRUx-kmqIwy4lP1FvkDfkFKveKLLDA2nHWaTZn1EDANjV_BwRveuv9Ozqy1pTFzpFlWnaCTHL8DwSXOnXwCV_t8rKGWb9cg988guZo-nCuXuzqjNSUdRw9pRW6QZNQomS81r_Olg6BwD/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUNOczIDFtEmxeCg07Cl5x83_G8Uet0wd4yJR_Vsrbb4oHRUx-kmqIwy4lP1FvkDfkFKveKLLDA2nHWaTZn1EDANjV_BwRveuv9Ozqy1pTFzpFlWnaCTHL8DwSXOnXwCV_t8rKGWb9cg988guZo-nCuXuzqjNSUdRw9pRW6QZNQomS81r_Olg6BwD/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0115.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I got the Mini-Max dialed in at 350°f and preheated the skillet of oil for 5 minutes. I fried them in oil for right at 1 minute per side.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnLEAt2cEQ50RH-S4M4N0xCijuweTLiM1vJiiTTl_1PKiZq7PIpCe9xD1U2ku4AP3MmLETIahf1tmYU6HkRzKV93x4QN882XAt9xY8e1B_E5FyKlq_4AyeA8GBODu_DGpzgK8vbTJ1p7cmC37nbqTCj_LEXJC4Rg85InrEjxY3I9hpLSmYPnosgfB/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnLEAt2cEQ50RH-S4M4N0xCijuweTLiM1vJiiTTl_1PKiZq7PIpCe9xD1U2ku4AP3MmLETIahf1tmYU6HkRzKV93x4QN882XAt9xY8e1B_E5FyKlq_4AyeA8GBODu_DGpzgK8vbTJ1p7cmC37nbqTCj_LEXJC4Rg85InrEjxY3I9hpLSmYPnosgfB/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0116.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I put them on a rack when they came out so they didn't get greasy.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RfdzE8rAGt5w4Cn3tHClPR4yHNXEz_j3Jxpi6sPubXKOeLirW1O6yKsNdf_H_kjWdslQnHAaV-8s3DG8TXVdZY2maJ3POiZIsTmyjJo_WRIoc7scJIPoig-n4xA3QK3lHDvz0LQqEoHOwK7aAZi7D3l0SVsPwRjctqin3k9IsCcqsUn1vbYLGec9/s500/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0126%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RfdzE8rAGt5w4Cn3tHClPR4yHNXEz_j3Jxpi6sPubXKOeLirW1O6yKsNdf_H_kjWdslQnHAaV-8s3DG8TXVdZY2maJ3POiZIsTmyjJo_WRIoc7scJIPoig-n4xA3QK3lHDvz0LQqEoHOwK7aAZi7D3l0SVsPwRjctqin3k9IsCcqsUn1vbYLGec9/s16000/Deep%20Fried%20Mash%20Potato%20Brisket%20Cakes%20DSC_0126%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I gave them a quick squirt of white queso sauce and it was time to dive into<br />golden, crispy deliciousness! </td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-83562372893372667152023-04-08T14:39:00.000-04:002023-04-08T14:39:04.156-04:002023 Chain of Lakes Eggfest<div class="separator"><span style="text-align: justify;">[FTC Standard Disclosure] We receive no compensation for this post. Any links that may earn us a commission are tagged [Affililate Link]</span></div><p style="text-align: justify;">Once again, I'm super proud of the Nibble Me This grilling team. Last weekend, we cooked in the 2023 Chain of Lakes Eggfest and the hungry crowds voted us as the 2023 Champions.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKdJk0LDlaT_bHcGCgxjjdp7Flaj63NtT5C5j6_TrknS9iNZZ4UfriRkxC5KorcPFHZY51HKJjWZ5URfNHOv15dub91vuJmxIcArFWCz7aLyNx5f5PltUlZCNmaWtqAPI2XcVJ7jsD2-yoMgiA8HobJtrDu4ymmMVtH13q25AghHeTkalM3ZILu2M/s500/Rhonda%20IMG_20230401_231408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="432" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKdJk0LDlaT_bHcGCgxjjdp7Flaj63NtT5C5j6_TrknS9iNZZ4UfriRkxC5KorcPFHZY51HKJjWZ5URfNHOv15dub91vuJmxIcArFWCz7aLyNx5f5PltUlZCNmaWtqAPI2XcVJ7jsD2-yoMgiA8HobJtrDu4ymmMVtH13q25AghHeTkalM3ZILu2M/s16000/Rhonda%20IMG_20230401_231408.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I couldn't ask to cook with a better group of friends and family.<br /><br /></td></tr></tbody></table><p style="text-align: justify;">But even better, this grilled food festival is an annual fund-raiser hosted by <a href="https://www.mannixpools.com/">Mannix Pools and Grills</a> for Girls Inc. and the local Boys and Girls Club. <b><i>The top 3 placing teams - TromboKing, Pork's Peak, and Nibble Me This - not only donated our cash prizes back to the charities but the 3 teams also MATCHED that with an additional donation, totaling $5,000 extra for the two clubs.</i></b></p><p style="text-align: justify;">Here is a look back at the event.</p><h2 style="text-align: justify;">Planning</h2><p style="text-align: justify;">Before we light the first fire, Rhonda (team captain and my sister) and I plan it all out.</p><p style="text-align: justify;"></p><ul><li><b>What to serve</b> - We look at things that are crowd favorites, can be prepped ahead of time, and have short cook times so we can keep the food coming out.</li><li><b>How much to serve</b> - We create a demand forecast by taking the number of ticket presales and typically double that to account for walk-up sales.</li><li><b>What to take</b> - We coordinate our equipment & supplies lists so that team members bring everything we need but not 2 and 3 of everything since space is a premium.</li></ul><h2>Pre-Prep</h2><div style="text-align: justify;">Since we only have 2 hours before gates open on the event day, we have to smoke our green chile-seasoned pork butts during the week. Rhonda did two of these for Jordan's Drunk Pickles and I did one for the Smoked Pork Taquitos.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37uHvDIrU1eUvTP5Q4kG-tVnBb4NQnPKQ3oiLbBDE4847TZq0gqqpOdta1_X_2ZpGqUpCZxK0uGaTP4OxZLYVd4ZCGkRdcOBzqd8DNqZKFLrn0F1Z5fv2s9Ay94xJvtLol-qMcYXd8mbORAUFLmZdnhAy31cDhwVSKtxRmaDj9Dow8iMAExoQ-pED/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230324_234817.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Is the Thermoworks Signals any good? It's my favorite!" border="0" data-original-height="432" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37uHvDIrU1eUvTP5Q4kG-tVnBb4NQnPKQ3oiLbBDE4847TZq0gqqpOdta1_X_2ZpGqUpCZxK0uGaTP4OxZLYVd4ZCGkRdcOBzqd8DNqZKFLrn0F1Z5fv2s9Ay94xJvtLol-qMcYXd8mbORAUFLmZdnhAy31cDhwVSKtxRmaDj9Dow8iMAExoQ-pED/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230324_234817.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eight-pound pork butt seasoned with Albukirky's Green Chile Seasoning. For smoke, I used <a href="https://www.jealousdevil.com/smoke-wood-blocks">Jealous Devil Smoke Wood</a> blocks that I cut down to cubes for the kamado grill. I used the Thermoworks Signal with a Billows fan to run the Big Green Egg grill at 250°f.<br /><a href="https://www.thermoworks.com/signals/?tw=NIBBLEMETHIS">Thermoworks Signal [Affiliate Link]</a> <span style="color: red;">(currently $59 off)</span><br /><a href="https://www.thermoworks.com/billows/?tw=NIBBLEMETHIS">Thermoworks Billows [Affiliate Link]</a></td></tr></tbody></table><br /><span><a name='more'></a></span><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwRfVU-LcArwMjiJiNFDKxgCLWrCOXhG6ZMvmH28cjT7TVU0AdJK6g4bPzP0x628HplnNaRCQHuiMGEijFFkwwlTFSnkN8WPKqvbaYPrKeK2ei697SOfq201iUeMtQyiKInaqlGY3N3nE1v2I9NZ1zH4BsJNMzx8kZcO1GkbTp9RnMtDBTgx6GTDD/s731/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230325_073718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="731" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwRfVU-LcArwMjiJiNFDKxgCLWrCOXhG6ZMvmH28cjT7TVU0AdJK6g4bPzP0x628HplnNaRCQHuiMGEijFFkwwlTFSnkN8WPKqvbaYPrKeK2ei697SOfq201iUeMtQyiKInaqlGY3N3nE1v2I9NZ1zH4BsJNMzx8kZcO1GkbTp9RnMtDBTgx6GTDD/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230325_073718.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This was taken when I was about to wrap the pork butt in foil with lime butter about 9 hours into the cook.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6hOAp3C3p4Te_13SvALre0A247tepL8t03vntgILrIck9JL8aPvbt5EBhYj3kbHNnNO7B3PQm8OmJ4gOIYXBGTpiaRdrmv_Px--KcITi6KQ3M233P8p38tQUa-Vna9X-BYLy5KmZJlGKEs9Ajyrtb7IKGQL8nfyQ-aiJ3mMKrnOVxlCWpldUtLwK/s572/Screenshot_20230325_122750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="572" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6hOAp3C3p4Te_13SvALre0A247tepL8t03vntgILrIck9JL8aPvbt5EBhYj3kbHNnNO7B3PQm8OmJ4gOIYXBGTpiaRdrmv_Px--KcITi6KQ3M233P8p38tQUa-Vna9X-BYLy5KmZJlGKEs9Ajyrtb7IKGQL8nfyQ-aiJ3mMKrnOVxlCWpldUtLwK/s16000/Screenshot_20230325_122750.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is the graph from my Thermoworks Signals. The green line is the cooking temperature which held steady all night. The red line is the internal temperature. You can tell that I put the butt on about midnight and then see when I wrapped it at about 9am. After wrapping, I turned the heat up to 290°f to finish it up. I pulled the pork butt when it hit an internal temperature of 205°f.<br /><a href="https://www.thermoworks.com/signals/?tw=NIBBLEMETHIS">Thermoworks Signal [Affiliate Link]</a> <span style="color: red;">(currently $59 off)</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2>Thursday - Travel Day</h2><div>Our team has members from the Tampa area, Jacksonville, FL, Knoxville, TN, and Virginia. This time we also had our friends Rob and Sue Ann down from Ontario, CA to stay with us and help out.</div><div><br /></div><div style="text-align: justify;">Alexis and I drove about 700 miles from Knoxville, TN to Winter Haven on Thursday. On the way, we stopped in at <a href="https://www.owlsnestbbq.com/">Owls Nest BBQ</a> supply store to pick up some Meat Church Fajita seasoning and Blues Hog Raspberry Chipotle sauce for the event. Owls Nest is located in Ooltewah, TN just off I-75 near Chattanooga. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9ObDJIgA8oNIEHeP2-U1G-iIZcvlgZVCKjoNqQRE-8wIs5vpcjYewuAtLok5dLmxT1NeYpz4n5165qdQT2E3to8S6yv9Zf45awjYP5Dtuh5o2Cp3zoHV3q9PZHSTXWVi3vtsqVUvC9n2yZUM7Q35hPpjXpM7pX5LIKFjubvs0z6IspYVqLW8JNzH/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230330_130448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9ObDJIgA8oNIEHeP2-U1G-iIZcvlgZVCKjoNqQRE-8wIs5vpcjYewuAtLok5dLmxT1NeYpz4n5165qdQT2E3to8S6yv9Zf45awjYP5Dtuh5o2Cp3zoHV3q9PZHSTXWVi3vtsqVUvC9n2yZUM7Q35hPpjXpM7pX5LIKFjubvs0z6IspYVqLW8JNzH/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230330_130448.jpg" /></a></div><br /><div><br /></div><h2 style="text-align: left;">Friday Prep Day</h2><div>We always rent a large house so the whole team can stay together and prep out everything on the day before the event.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWQox0qh336VcW2-KFJLdO4g27psB_fg35f1Wh9TvZY-eql_A-Im404T3cgt34FP0oTfbp4IHLCxrtn1V_TSHm2kKfpUdYl3_qYslq1S3rXdZoC91yDgCAqin4sEKT_22vin82X0v8DwH63ssRy1SSE5T_fnHrVCes6DORp51AvDk6Us6TXja96oy/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230330_230417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chef Works Urban Collection Omaha" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWQox0qh336VcW2-KFJLdO4g27psB_fg35f1Wh9TvZY-eql_A-Im404T3cgt34FP0oTfbp4IHLCxrtn1V_TSHm2kKfpUdYl3_qYslq1S3rXdZoC91yDgCAqin4sEKT_22vin82X0v8DwH63ssRy1SSE5T_fnHrVCes6DORp51AvDk6Us6TXja96oy/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230330_230417.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We got new team shirts for 2023! The black dots are steer, hogs, and chickens - aren't they adorable? They are the Omaha shirt from the <a href="https://www.chefworks.com/urban-shirts">Chef Works Urban collection</a>. Shout out to Kelly S. at Chef Works for helping us rush this order in 1 week!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH10qErS2daWZC6EhfqhRKSpT5yW8c6ZNjSbTqwMXAoYfck92GJBTbsoqlVb7iGvMgUiXui6RokXMsNYTP38CAbOV4HLVFfTiVxyX8ZQT5KeEkKpPzUBfen98q85ONz6DFBh6L8OieAlVzB8UB2kK_Xw2bZI0AkwQrGtsCBVhmJw8adE6Gzf8ysUsa/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_103104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH10qErS2daWZC6EhfqhRKSpT5yW8c6ZNjSbTqwMXAoYfck92GJBTbsoqlVb7iGvMgUiXui6RokXMsNYTP38CAbOV4HLVFfTiVxyX8ZQT5KeEkKpPzUBfen98q85ONz6DFBh6L8OieAlVzB8UB2kK_Xw2bZI0AkwQrGtsCBVhmJw8adE6Gzf8ysUsa/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_103104.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I prepped 2 beef tenderloins. I center-cut one because it was so tapered and just cut the other one in half. We also used the small "mini-roast" pieces once we ran out of the 3 larger pieces. I seasoned them with black pepper, green peppercorns, kosher salt, and garlic for a 20-hour dry brine.</td></tr></tbody></table><br />Next was pickle time! We did just under 500 portions which meant all hands on deck for slicing, coring, and stuffing pickles.<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBbAVgpZIZiXwj0lcKb3YgSj6iVzZKVHBpDInkBRwIERtle1cza6vy4lVPNr2FynmM8sKyW9cqEmH8eJqMxtGascJ8mz4gN-DR5RJVHPZJXoZvCl8gG9MCvkuWwSyYH2vIBRy2KsCRbF5GGnb9FI208Set-CazM8Mm6c5FxHu_QgYyguk3RFixxv-/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_104301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBbAVgpZIZiXwj0lcKb3YgSj6iVzZKVHBpDInkBRwIERtle1cza6vy4lVPNr2FynmM8sKyW9cqEmH8eJqMxtGascJ8mz4gN-DR5RJVHPZJXoZvCl8gG9MCvkuWwSyYH2vIBRy2KsCRbF5GGnb9FI208Set-CazM8Mm6c5FxHu_QgYyguk3RFixxv-/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_104301.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">If you HAVE to be prepping food all day, you might as well do it lakeside, right?</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi5Iz8LUbEi21e4LaDpdg-zLZyMSvBqEV8X2u_CbAqfKn_pg1gPsuyYGQCqlsPmiOjJ3QEzLUQC8OUndYeizNSbMEaHamxDYYVfICZenUrnC8shVpOJ-_ZGcI4GAnQ4zgAdsyGdclhqJyj6-ypWGDFs_jc7dN8SaznZIg1UGosVavnN9ClG9-xqzJ/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_104440.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi5Iz8LUbEi21e4LaDpdg-zLZyMSvBqEV8X2u_CbAqfKn_pg1gPsuyYGQCqlsPmiOjJ3QEzLUQC8OUndYeizNSbMEaHamxDYYVfICZenUrnC8shVpOJ-_ZGcI4GAnQ4zgAdsyGdclhqJyj6-ypWGDFs_jc7dN8SaznZIg1UGosVavnN9ClG9-xqzJ/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_104440.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We use a modified apple corer tool for coring the pickles. We add a fine wire to the end that cleanly cuts the core without penetrating all the way through the pickle and it pulls the core back out mostly in one piece.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6uf51wXUx7G9CcndbBR9r1DbFADIDJoHkJjED9R1G5bDs6VPDYjVdb4rdKqkG9GmRQRSxfoEb9P6Sz5R8IUR28_hNJ5JYqJ30HQLyJ8avbmKl8xt7SumbQmwygUo4NU1Es0Eux5DP5KvLwmJC1hmLCCrtEwPzW7ACNdm26T6yy39fEfzSxt09nj0/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_110211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="First place pickle recipe at 2023 Chain of Lakes Eggfest grilling food festival Mount Olive Pickles" border="0" data-original-height="357" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6uf51wXUx7G9CcndbBR9r1DbFADIDJoHkJjED9R1G5bDs6VPDYjVdb4rdKqkG9GmRQRSxfoEb9P6Sz5R8IUR28_hNJ5JYqJ30HQLyJ8avbmKl8xt7SumbQmwygUo4NU1Es0Eux5DP5KvLwmJC1hmLCCrtEwPzW7ACNdm26T6yy39fEfzSxt09nj0/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_110211.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sean slicing the pickles while Alexis and Rob core the halves.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY1_Cy-2lluKQ9FI6wvPNAC55NlrtQG2IdckiBmz9_HZ2a7kzm0vETLDQqF-qdLWGdneO1ZOeTJVI5r7_iR4Lrs7gOkiG9wlL9Qg_t6ZzFvK2DBxPHWK79mz4EFzGlQulgzKEwRGg3ODFRhMXouPg6Bd8iopX4W2sXNt-tp5UFO-ImcCx6aN3u-bQ/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_110157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY1_Cy-2lluKQ9FI6wvPNAC55NlrtQG2IdckiBmz9_HZ2a7kzm0vETLDQqF-qdLWGdneO1ZOeTJVI5r7_iR4Lrs7gOkiG9wlL9Qg_t6ZzFvK2DBxPHWK79mz4EFzGlQulgzKEwRGg3ODFRhMXouPg6Bd8iopX4W2sXNt-tp5UFO-ImcCx6aN3u-bQ/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_110157.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie, Sue Ann, and Rhonda getting a head start on stuffing the pickles with the mix of green chile pork, salami, ham, and Swiss cheese.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw87zNbL_cVYGyxPkhOEtEQoAMBlMlCmqsbOybepaIBivJ8ApMlvufAfoywG5yTHsqlWfbgf4QmustujfeID8cYCIeIAFcJyt2kxNKWB5_UfNZD1TWv3cvlrUCI3SLuTJ2smMQgwncScVXrfX7K8xq3iet0P7Vyr3SGZMumUX0S7nUyceI7VLPMSnU/s700/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="700" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw87zNbL_cVYGyxPkhOEtEQoAMBlMlCmqsbOybepaIBivJ8ApMlvufAfoywG5yTHsqlWfbgf4QmustujfeID8cYCIeIAFcJyt2kxNKWB5_UfNZD1TWv3cvlrUCI3SLuTJ2smMQgwncScVXrfX7K8xq3iet0P7Vyr3SGZMumUX0S7nUyceI7VLPMSnU/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113255.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The stuffing process starts with a carefully applied squirt of mustard. Ideally, you want mustard in every bite, not just pooled at the bottom, so we do a light criss-cross application. Yeah, we're that exacting about it.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpLQu8JlSNok84cU25H6hk6qQsVO28IPDVqYJjpkGi-QoQNmAwtWOMUHUNxQN8ibQlrCspfIsPGbOAzwTQV5ZhQlIpQDFqWC0GadgvFjNtxJbHBGI2kFQsmvXVl5Xi9M6VPxnalgTmUtbak14_rW0N3GAtr_EJ9tgVBA3f7RR6azIJAmcIBHuJes9/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113400(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpLQu8JlSNok84cU25H6hk6qQsVO28IPDVqYJjpkGi-QoQNmAwtWOMUHUNxQN8ibQlrCspfIsPGbOAzwTQV5ZhQlIpQDFqWC0GadgvFjNtxJbHBGI2kFQsmvXVl5Xi9M6VPxnalgTmUtbak14_rW0N3GAtr_EJ9tgVBA3f7RR6azIJAmcIBHuJes9/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113400(0).jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Help! Help! I'm being repressed!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_FkwJLKz5ojWaJBuLGA1VHahOe7aFFdBqDJ6fhfAv31698YB0vyapt-us3IP1lamRUYyBkfMDgjQ1Fu_yRr4PonGC3tPRdzNk2Ah3qhC7wz9Pp8YpIroPipjzJmJ88US5bfhAnEtWcr4g2K9_gShvfDKpMHOOJGegSNYaXpbgmAjNg-MTn8l9m3Y/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="390" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_FkwJLKz5ojWaJBuLGA1VHahOe7aFFdBqDJ6fhfAv31698YB0vyapt-us3IP1lamRUYyBkfMDgjQ1Fu_yRr4PonGC3tPRdzNk2Ah3qhC7wz9Pp8YpIroPipjzJmJ88US5bfhAnEtWcr4g2K9_gShvfDKpMHOOJGegSNYaXpbgmAjNg-MTn8l9m3Y/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_113401.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson and Scott showed up from Tampa just in time to help with the pickles.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RMWCNfIPjKr8kooVMdC73lkBXLsLABkjeFDy_Gq-ywUK1RdHSJ2XWgQ9W77097IMCpY5tMVxDk5JBBsOpBLjR1msVH3ugNBJpjmxL-h7qJC0Hw9ICGs1nhBeYLn73ftYoeAJTg6MQ_bD00ingYmN39Q5z9iJeSvLne9VPJLacjr-oSDDy5ZiZAFx/s500/20230331_124908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RMWCNfIPjKr8kooVMdC73lkBXLsLABkjeFDy_Gq-ywUK1RdHSJ2XWgQ9W77097IMCpY5tMVxDk5JBBsOpBLjR1msVH3ugNBJpjmxL-h7qJC0Hw9ICGs1nhBeYLn73ftYoeAJTg6MQ_bD00ingYmN39Q5z9iJeSvLne9VPJLacjr-oSDDy5ZiZAFx/s16000/20230331_124908.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The taquitos were a new menu item so we fried up a few samples on Friday and did some taste testing to come up with the best sauce combination. We prepped about 450 portions of these.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNURDBw6eU64ZJUoVxhOg1olPP570r6fyVNCLpiuSKQ9EXepOcjAG4nCh3iu6hcAahP40xlVwY895rw72rMZ2bMMOaqLwvO2fopTApQNj10ZZ6yUisaHKeqQLbd0fCJa-pPTwWbS7D6hnSY3jDBc9IhwYViD3SwjGrjl4COUHGjbDe8kARlfpbZr-/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_162830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNURDBw6eU64ZJUoVxhOg1olPP570r6fyVNCLpiuSKQ9EXepOcjAG4nCh3iu6hcAahP40xlVwY895rw72rMZ2bMMOaqLwvO2fopTApQNj10ZZ6yUisaHKeqQLbd0fCJa-pPTwWbS7D6hnSY3jDBc9IhwYViD3SwjGrjl4COUHGjbDe8kARlfpbZr-/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230331_162830.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rhonda kicks butt at doing our menu board for these events.</td></tr></tbody></table><br /><h2 style="text-align: left;">Eggfest Day</h2><div>We arrived bright and early Saturday morning to set up before the gates opened to the crowds at 10am. The first order of business is to fire up our loaned Big Green Eggs. While they preheat, we set up our team site and then start cooking our first dishes of the day. Our full menu was....</div><div><br /></div><div style="text-align: center;"><b>Dueling Breakfast Casseroles</b></div><div style="text-align: center;">-Sean's has biscuits, green chiles, eggs, sausage, cheeses, and sausage gravy</div><div style="text-align: center;">-Carson's has potatoes, onions, peppers, eggs, bacon, sausage, and cheeses.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Jordan's Drunk Pickles</b></div><div style="text-align: center;">Crowd favorite - It's the ingredients of a Cuban sandwich, minus the bread, </div><div style="text-align: center;">stuffed into a pickle and fire-roasted.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Reverse-Seared Beef Tenderloin</b></div><div style="text-align: center;">Seasoned with our Umami Steak Seasoning recipe, reverse-seared, glazed with </div><div style="text-align: center;">bone marrow butter, and served with Cherry Bourbon Sauce or Gorgonzola Sauce.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Smoked Pork Taquitos</b></div><div style="text-align: center;">Smoked pork, corn, peppers, poblano chile, and cheeses in a white corn tortilla</div><div style="text-align: center;">shallow fried in a skillet. Served with chipotle-lime crema and a spicy BBQ sauce.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Mom's Strawberry Cobbler</b></div><div style="text-align: center;">Literally.....Mom's cobbler recipe with in-season Plant City strawberries.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ea6or1T9pyY6FGWsVV1_f4cc6xwxDsXXeganQ5vujKao6Y1EK0dJOKwEsUhxiOoq_fZKaBCw65obU_eigGSPkft61ryklVpvv54soSTHozqcPi95SQIgF4KxAcWzDpfRYdoMn-lo0O4uLvQT6HNx1bNOyT0D6Z_6S4P_jWii88Sy_BusMq7qWyLv/s500/20230404_083244.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ea6or1T9pyY6FGWsVV1_f4cc6xwxDsXXeganQ5vujKao6Y1EK0dJOKwEsUhxiOoq_fZKaBCw65obU_eigGSPkft61ryklVpvv54soSTHozqcPi95SQIgF4KxAcWzDpfRYdoMn-lo0O4uLvQT6HNx1bNOyT0D6Z_6S4P_jWii88Sy_BusMq7qWyLv/s16000/20230404_083244.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I collect the cook tags we've had from the events over the years. For me, it's like keeping concert ticket stubs....back when they HAD concert ticket stubs. I'm old.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4tn0rA6Kp-0OMSBB5k6s_2210_TkZIecF7Cly8kTossl85Z-NMv6Aa4ImborijMN30ICC0ubXXSwEeVNqdGccdkRDSuQw1x9xpOT6EAVQN2GiTE27mndUqtNsB3nduF6QqSs12mwInIoR-gdVUQxw6eJqOBqHpXHYMDyUfaW57DUoNXSUeTe-uTY/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091939.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4tn0rA6Kp-0OMSBB5k6s_2210_TkZIecF7Cly8kTossl85Z-NMv6Aa4ImborijMN30ICC0ubXXSwEeVNqdGccdkRDSuQw1x9xpOT6EAVQN2GiTE27mndUqtNsB3nduF6QqSs12mwInIoR-gdVUQxw6eJqOBqHpXHYMDyUfaW57DUoNXSUeTe-uTY/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091939.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Of course, with a name like Chain of Lakes Eggfest, this Eggfest is located at a lake-side meadow with moss-laden trees.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCuYtcy2pMwgreqUHsOnMNDY3KmvLeTdNhvEdwz-jq1Wi3Hbgg9UwuOeZYPXQJmFtemKfPAgPaeTjz05oGdiIlPsgG-oGz_q66QGncjd7iXA7wwRvA8uEuXeGokXbs4U8WOvw9iPUV4yd72AZwK0HqwL8KIjyIASq9nPxEt37BFx9XpOjl0NZp0fH/s500/20230401_162938.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCuYtcy2pMwgreqUHsOnMNDY3KmvLeTdNhvEdwz-jq1Wi3Hbgg9UwuOeZYPXQJmFtemKfPAgPaeTjz05oGdiIlPsgG-oGz_q66QGncjd7iXA7wwRvA8uEuXeGokXbs4U8WOvw9iPUV4yd72AZwK0HqwL8KIjyIASq9nPxEt37BFx9XpOjl0NZp0fH/s16000/20230401_162938.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">They had some bounce houses available for the kids.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWxg-lFbYgbmODExuck8UWn86J5FdKVK_i9zudhmc45FKORZgr0SOs4nDNOvmmsfdPMOsErb3oo-Igq3POUKL6Os-YPBk5Vked_Dnr29vx6CWCvAGTHfUNEteGbxqMytqi-pAcjtKKCzSPE4vD3wt__C9xJFAu0VIBmS59zF8sQzeC_GpRdh5-km1/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091944.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWxg-lFbYgbmODExuck8UWn86J5FdKVK_i9zudhmc45FKORZgr0SOs4nDNOvmmsfdPMOsErb3oo-Igq3POUKL6Os-YPBk5Vked_Dnr29vx6CWCvAGTHfUNEteGbxqMytqi-pAcjtKKCzSPE4vD3wt__C9xJFAu0VIBmS59zF8sQzeC_GpRdh5-km1/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091944.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The last few minutes before the gates open and the crowds start rolling in. It was a "Chamber of Commerce" day weather-wise - mild, breezy, and sunny.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r0l4W7FSVJHRoZvcACLNKz_pz_WVXB6dsOhetqXVc-JLFAmo75aw7poTMyqDvjndEDuPYzyx_6SD8G-SCk393gWdKbPg2LtnnlAWyZ58cQu8DxqVlsSfgB7ikRxhoR2hRKmLovDoL4b1W0FjoecctdeHUjSGoklacaDcasG32BbEEPQc-jjRlRkW/s500/Carson%20IMG_20230405_174101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r0l4W7FSVJHRoZvcACLNKz_pz_WVXB6dsOhetqXVc-JLFAmo75aw7poTMyqDvjndEDuPYzyx_6SD8G-SCk393gWdKbPg2LtnnlAWyZ58cQu8DxqVlsSfgB7ikRxhoR2hRKmLovDoL4b1W0FjoecctdeHUjSGoklacaDcasG32BbEEPQc-jjRlRkW/s16000/Carson%20IMG_20230405_174101.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Set up and ready to roll!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84as42kMSlwdWjYYqfUn1JV4gGLZXY4Q89Lg14mnJac9YcRWK7WZlgBvdUwVAgC3JncTaZdXRruNLVYvQFcM9z4Om1LCsKbnW_V_rvftweKWSRCkgGRbJiOHUdexV6gZkX3c4TEdRfQlGOkCgA_B4Nx0m2szpYTfpAfFcU4db9NbeVV59HhoY6yXd/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_093100(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84as42kMSlwdWjYYqfUn1JV4gGLZXY4Q89Lg14mnJac9YcRWK7WZlgBvdUwVAgC3JncTaZdXRruNLVYvQFcM9z4Om1LCsKbnW_V_rvftweKWSRCkgGRbJiOHUdexV6gZkX3c4TEdRfQlGOkCgA_B4Nx0m2szpYTfpAfFcU4db9NbeVV59HhoY6yXd/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_093100(0).jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One of the best things about these events is getting to see friends that we only get to see a handful of times each year. My man, Josh Tahan of True Craft BBQ was there to teach a class.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV41opzBJP532WJ5oIjMjsQ0knU0ZEcGYTy2xB-gJLxg5RK31dCFvHqpGa3K96owhc3XwFDulgj4RIZs38DVaZdxXo6hXTtueeql3AOAotfOQlh4acLo_N26bOWoJGAr1Jzyxdlv5tdVqvjqQxxy1PRsPeciPYx1J_mlZIZcfyMUg8utlZtD4A0kGb/s667/img_1_1680731197409-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV41opzBJP532WJ5oIjMjsQ0knU0ZEcGYTy2xB-gJLxg5RK31dCFvHqpGa3K96owhc3XwFDulgj4RIZs38DVaZdxXo6hXTtueeql3AOAotfOQlh4acLo_N26bOWoJGAr1Jzyxdlv5tdVqvjqQxxy1PRsPeciPYx1J_mlZIZcfyMUg8utlZtD4A0kGb/s16000/img_1_1680731197409-01.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breakfast casseroles were the first thing we served. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStZktK2pBLWz62iwNGvFd13qJsQKP4meVf8koh7f83bz_QSjJulU5ccfZfIaO8AqHuPuFxL7CkjKZnw8FY0Aoa8-aVTrqRlTGkG_4SUonoEbgP44lRWWpAssKcd3Eu6r-V5GNKjcvrxvfKqzyhFiQm7RlHM5sHOAfy7sWor4AZy4ViIEx2LQzcg_b/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_092637.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStZktK2pBLWz62iwNGvFd13qJsQKP4meVf8koh7f83bz_QSjJulU5ccfZfIaO8AqHuPuFxL7CkjKZnw8FY0Aoa8-aVTrqRlTGkG_4SUonoEbgP44lRWWpAssKcd3Eu6r-V5GNKjcvrxvfKqzyhFiQm7RlHM5sHOAfy7sWor4AZy4ViIEx2LQzcg_b/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_092637.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We slow-roast the tenderloins in the morning and then hold them in a pre-heated Cambro hotbox until we're ready to serve some. Then we sear them off just before serving each one so they are hot and fresh.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrpEiE57vhkZmAgPLWWC8LaI252hHkxAe87lc30dd1rJGuvPH2hjSNTRvJ0U9So4gOjJRUW2hRyh2-iEwfzoMNAS9WzWbwQrU_WpdBxo8oMcv-uyP1rFUQHnqB1ewgrdN-O3wpetoG6PgDOSYG99UA82n1QmiIGXjUCQGmAwdcyJosC9i81zXpwVX/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091625.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrpEiE57vhkZmAgPLWWC8LaI252hHkxAe87lc30dd1rJGuvPH2hjSNTRvJ0U9So4gOjJRUW2hRyh2-iEwfzoMNAS9WzWbwQrU_WpdBxo8oMcv-uyP1rFUQHnqB1ewgrdN-O3wpetoG6PgDOSYG99UA82n1QmiIGXjUCQGmAwdcyJosC9i81zXpwVX/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_091625.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I brought my Thermoworks Square Dot for roasting the tenderloins to an internal temp of 125°f. It's small in size making it perfect for traveling to events. Plus it's relatively inexpensive so if anything happens to it at the event, I'm not out a lot of money.<br /><a href="https://www.thermoworks.com/square-dot/?tw=NIBBLEMETHIS">Thermoworks Square DOT [Affiliate link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRG99q8t8Exkv-cL6_i0QTdUZ7t1CM61VRhWkAQziry0hORZSmKnaywVw0ujFw2MI_aoH3dHs4xB8w3k_0-aAAnkObiurdLJ76CMtVcZUpQD5KyGoRjC1LqzXOrKUPOzCN6RcWx2xOeIRBoRm1ds7wZiG707Ch2eU6NvEBC_SDBvvQVBEkvOtaWCz/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_093640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRG99q8t8Exkv-cL6_i0QTdUZ7t1CM61VRhWkAQziry0hORZSmKnaywVw0ujFw2MI_aoH3dHs4xB8w3k_0-aAAnkObiurdLJ76CMtVcZUpQD5KyGoRjC1LqzXOrKUPOzCN6RcWx2xOeIRBoRm1ds7wZiG707Ch2eU6NvEBC_SDBvvQVBEkvOtaWCz/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_093640.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Event organizer, BJ Mannix, conducting the team meeting before opening the event gates to the crowds. This is when the organizer thanks teams and sponsors again, goes over the schedule and repeats any rules/requests for the day's event.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DoqU97VYyUN0w2MlyyErXZbY8vTMgqaCecDVW8_lUU6pgxYiPQkTtpddjK1groA-ZC61ZvJ-gREQnk5aaoG059wvd-WG3u9QUSSJz_T567FRrcWDc5zQmDSHsMTsnBay_rUz7MhEMtcDxDdcbh3_Vhx9LSRNT28tvgS0LkYV_tKBFuLxBz5l4bav/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_100108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-DoqU97VYyUN0w2MlyyErXZbY8vTMgqaCecDVW8_lUU6pgxYiPQkTtpddjK1groA-ZC61ZvJ-gREQnk5aaoG059wvd-WG3u9QUSSJz_T567FRrcWDc5zQmDSHsMTsnBay_rUz7MhEMtcDxDdcbh3_Vhx9LSRNT28tvgS0LkYV_tKBFuLxBz5l4bav/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_100108.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The JROTC Color Guard presented the flags for the National Anthem. The tribute ended with a hang glider with a US flag landing on the beach, very cool.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix--GS7E3Q6kpzcLNq8ba-tOgCBOdNhIIq4FrPWGsEvovdxWnS1BccB-IuQwCokuESxtItp72xzoWQs5pQTmxXfW3lFPNt3JKXddWoKYfLaQDPpJ16Wxf6SsWMQsHk_PmWJvz2zbU1TQgt1zzhLkbH43e4T92qm-I5l5Z7WuIF71JXq12DsDWtZ_lb/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="376" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix--GS7E3Q6kpzcLNq8ba-tOgCBOdNhIIq4FrPWGsEvovdxWnS1BccB-IuQwCokuESxtItp72xzoWQs5pQTmxXfW3lFPNt3JKXddWoKYfLaQDPpJ16Wxf6SsWMQsHk_PmWJvz2zbU1TQgt1zzhLkbH43e4T92qm-I5l5Z7WuIF71JXq12DsDWtZ_lb/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102829.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Then the tasters arrived and it was time to get to serving!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FCrdyTdqKY4jkNZ6usacVevhCFirMtx1C7TjU45WmIxS1cs4wB5eOv9fhwvXZqEFLvrRmIf3-XgfDSFNFrZUZSrzUu10WGyVIjuoe2rEClgISOT_laUjNtr41jgcWm2dhg3kycXD5bQrhAX230e-FJ79xk8M0w5q8zi8Ww-qQ40AykQz1M_JPrHa/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_104248(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FCrdyTdqKY4jkNZ6usacVevhCFirMtx1C7TjU45WmIxS1cs4wB5eOv9fhwvXZqEFLvrRmIf3-XgfDSFNFrZUZSrzUu10WGyVIjuoe2rEClgISOT_laUjNtr41jgcWm2dhg3kycXD5bQrhAX230e-FJ79xk8M0w5q8zi8Ww-qQ40AykQz1M_JPrHa/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_104248(0).jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We have a lot of fun with the dueling breakfast casseroles. Both are great but Sean and Carson give each other a lot of good-natured ribbing about whose is better.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-skukwy2XCzdRSZy35b9G_NNuBDROfeYR19ZzY9TGcozNH1f6vzfc15dv1s6y2-_IX-z0rolbRCpz0IO3OoomrvkPSUi0k-338YuSGocladXnaurlPgw0JMCeYikSM30EPBg9PYYT_zUAUGfC5kmKTOpDdLMdiuTfQLb9gtoKgQkJJ98Il3J7IBH/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_104253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-skukwy2XCzdRSZy35b9G_NNuBDROfeYR19ZzY9TGcozNH1f6vzfc15dv1s6y2-_IX-z0rolbRCpz0IO3OoomrvkPSUi0k-338YuSGocladXnaurlPgw0JMCeYikSM30EPBg9PYYT_zUAUGfC5kmKTOpDdLMdiuTfQLb9gtoKgQkJJ98Il3J7IBH/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_104253.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We got the food going early and didn't stop until we ran out at about 2:30pm.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4EQtTIPbBJPYMRtckRvo-Lp14P5Kl1kWxL3lq8Pf2Hse609g-WvRIU8M8gPJFkGzIoY1YiJ6hqobGVacKzV-KsSytaWe71YqYCrJzyHDFgd31DTpuwijj4Yx4J6KHU7c7Y01Ki2DNg89aUD9Rwi_I-LZjLtrvGbeAMyYPVqjsHYHzGlAZHbBNC2T/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_101248.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4EQtTIPbBJPYMRtckRvo-Lp14P5Kl1kWxL3lq8Pf2Hse609g-WvRIU8M8gPJFkGzIoY1YiJ6hqobGVacKzV-KsSytaWe71YqYCrJzyHDFgd31DTpuwijj4Yx4J6KHU7c7Y01Ki2DNg89aUD9Rwi_I-LZjLtrvGbeAMyYPVqjsHYHzGlAZHbBNC2T/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_101248.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I always grab a portion of breakfast casserole because it's usually the only thing I eat the rest of the day, except for quality taste testing while cooking. I just don't like to eat while cooking.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4glnfuTe_V_IDJ_nnsRgBarZ8RvPeMu2DfY22uq_c2yvbkCrAYPLX1gzHVzR1-YdwKJ6V2LM2swVjIntWgoiLfkst50pO6JM3NcwxnpzeEP4d4E9e1a3lbQFYof6CDr6qge7DLg0d6fxeF4DTvCoKfuHX5rvgDHx6bdEcgz_JEVg_MHkrKQZA-NaX/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4glnfuTe_V_IDJ_nnsRgBarZ8RvPeMu2DfY22uq_c2yvbkCrAYPLX1gzHVzR1-YdwKJ6V2LM2swVjIntWgoiLfkst50pO6JM3NcwxnpzeEP4d4E9e1a3lbQFYof6CDr6qge7DLg0d6fxeF4DTvCoKfuHX5rvgDHx6bdEcgz_JEVg_MHkrKQZA-NaX/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102514.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scott and Alexis getting another round of pickles ready for the grill. Our team excels at working in concert together - zero egos, everyone finds their roles and everyone pitches in where needed.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5DPn_-7TA9W2djEeh8hNHcmHCjPfe8aWagc4JN8pGuIXWZGhLRgcoogm-2eoFelVfgPdEPOBCCnAzUMofwv7K-gRsEzg_UQFd0Wpl-GrUEGL9LZJck-uOqr1ACd4tFKoBqGUC85tHMIno_UP_vuphrLax_pxg02FbQwCdkL_IeBqIED-yxwCsn-_/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="322" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5DPn_-7TA9W2djEeh8hNHcmHCjPfe8aWagc4JN8pGuIXWZGhLRgcoogm-2eoFelVfgPdEPOBCCnAzUMofwv7K-gRsEzg_UQFd0Wpl-GrUEGL9LZJck-uOqr1ACd4tFKoBqGUC85tHMIno_UP_vuphrLax_pxg02FbQwCdkL_IeBqIED-yxwCsn-_/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102832.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All the teams did a wonderful job, putting out quality food for the tasters.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXGLyuMkqLUzzC2tVmxW800AArGb4Lse68WTfRoTxDXaGQaqh4QFCTSmp07_Vdawv3xNjj2jZD5J8b83PvvdpSoIdlit67fu2hQ5HrPBJYaDn7zZ8j-aOXyCEV66aXMOetjd0OFMN5FSclabhrGsFLqiO8rE7r0PhopZYMtacXetj8bsrZ6pSSszL/s500/Chad%20Kick%20Ash%20IMG_20230401_231404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXGLyuMkqLUzzC2tVmxW800AArGb4Lse68WTfRoTxDXaGQaqh4QFCTSmp07_Vdawv3xNjj2jZD5J8b83PvvdpSoIdlit67fu2hQ5HrPBJYaDn7zZ8j-aOXyCEV66aXMOetjd0OFMN5FSclabhrGsFLqiO8rE7r0PhopZYMtacXetj8bsrZ6pSSszL/s16000/Chad%20Kick%20Ash%20IMG_20230401_231404.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chad (<a href="https://kickashbasket.com/">Kick Ash Baskets</a>), me, and Rhonda kidding around.<br />I bought 2 KAB ash cans at the event and I'll post about them later this month.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzQ3kT0Uh7F197IgaynS5GdyS1-HeZwDn4qcRyb987L6Q76kkyqVv0Ct3Kxl_3-_-MEKjCxYqcTq7AE9tCruR3f7IboffB_TNZUwUWAJ_3h1K5_EYeGd2kMih0DXNRa8OO8XFmOgR7a1xfQx-w4kyIrSHYX2YSRte9a1XZQHjOO97_0zaJy7H1SpM/s667/Carson%20IMG_20230405_173937.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzQ3kT0Uh7F197IgaynS5GdyS1-HeZwDn4qcRyb987L6Q76kkyqVv0Ct3Kxl_3-_-MEKjCxYqcTq7AE9tCruR3f7IboffB_TNZUwUWAJ_3h1K5_EYeGd2kMih0DXNRa8OO8XFmOgR7a1xfQx-w4kyIrSHYX2YSRte9a1XZQHjOO97_0zaJy7H1SpM/s16000/Carson%20IMG_20230405_173937.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">To me, Eggfests and food festivals are more fun than cooking at structured type BBQ contests because of the interaction with guests. In KCBS-style BBQ contests, the only people tasting your food is 6 anonymous judges. I like getting to meet the people tasting our food, see their reactions, and talk about recipes and techniques.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_X_QrWgz_k1JYTzgAkgVoxS8iuvtQNlemBAH7pEYvCidZ6kgu6e4x0u23vSyNY_Br9kugiKjGdJwcN1zUCsituQmn9j1HWEv6BbECgMiIGzzH6b00h9SgsBEbGIcziA9kpTabydlUmA0feEq99VV3lowY8JB_T_xGtE6GNDyb6FcIyAtPqlS6Kdo/s667/Carson%20IMG_20230405_174004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_X_QrWgz_k1JYTzgAkgVoxS8iuvtQNlemBAH7pEYvCidZ6kgu6e4x0u23vSyNY_Br9kugiKjGdJwcN1zUCsituQmn9j1HWEv6BbECgMiIGzzH6b00h9SgsBEbGIcziA9kpTabydlUmA0feEq99VV3lowY8JB_T_xGtE6GNDyb6FcIyAtPqlS6Kdo/s16000/Carson%20IMG_20230405_174004.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie and Carson - I can tell this is early in the day because neither of them is sweaty, dusty, or greasy.....yet.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkM67q2QDX1dEO7rSE28zth4qvlC1q6B5HOV9NayqDCQ_abTGLjA5uDYHtfdpBMJPC_0_3S0-IVIIBp4AtZtuKQC755deKgiSwSxY-t6lIrs2PqwuYx8sFc1UxeBOgq46fb0L-oFfKStn1ixjjJ7WuOwMqoLL92xRXKLC2vnPod0u-AuZbc7bAyoi/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkM67q2QDX1dEO7rSE28zth4qvlC1q6B5HOV9NayqDCQ_abTGLjA5uDYHtfdpBMJPC_0_3S0-IVIIBp4AtZtuKQC755deKgiSwSxY-t6lIrs2PqwuYx8sFc1UxeBOgq46fb0L-oFfKStn1ixjjJ7WuOwMqoLL92xRXKLC2vnPod0u-AuZbc7bAyoi/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_102503.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So typical...the guys are clowning around while the girls are busy working!<br />(Kidding, EVERYONE on our team works their butts off!)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaBvKPUgLTZ2i34JzJ4lKtgeYeXgS2YL8Fth014HEnmLr3RziO2yUA1GGvGpzMwers4t9MQSTjkQY2n4qxza4lETeVYh4UJ0_NEl5Hbpm1jf_orHuBR0oPgUzZrIIWorTIuWlAVnH58aQFJLTgo1cXdDXj3lo1IaD3OIsCj_9GNh7_rxAhsD_6OtW/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230325_07371811.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaBvKPUgLTZ2i34JzJ4lKtgeYeXgS2YL8Fth014HEnmLr3RziO2yUA1GGvGpzMwers4t9MQSTjkQY2n4qxza4lETeVYh4UJ0_NEl5Hbpm1jf_orHuBR0oPgUzZrIIWorTIuWlAVnH58aQFJLTgo1cXdDXj3lo1IaD3OIsCj_9GNh7_rxAhsD_6OtW/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230325_07371811.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson and Alexis doing another round of Jordan's Drunk Pickles.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2a465hCImNYp2iCz-xrP_9sTKGDXlW7KWA-yu9u3kHR9KaeZcHoa2UXjm4ruzpIkb8u1941MQ_28-wCbaqWcMVXCFlrezRyfIuMIDr-c3FyynpTBMbIXHPe95kjxQ8fVDjZgt2I6Ek0HEwmhXK_QxXLrbVeIapBxoN7WPR4gpL9GV6zJHuk1aq-J8/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_103011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2a465hCImNYp2iCz-xrP_9sTKGDXlW7KWA-yu9u3kHR9KaeZcHoa2UXjm4ruzpIkb8u1941MQ_28-wCbaqWcMVXCFlrezRyfIuMIDr-c3FyynpTBMbIXHPe95kjxQ8fVDjZgt2I6Ek0HEwmhXK_QxXLrbVeIapBxoN7WPR4gpL9GV6zJHuk1aq-J8/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_103011.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson and Laurie serve up breakfast casserole while Rhonda, Scott, and Alexis work pickles in the background.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg02M4ZpSIyWokes8XhwnoT5nGbSqs986TgMEw39d69I-Td2idBSLk4ej3H0IsZQ8JWdfSKXJWXow8O4SN4aH4VvPK5QWCl3rojmzRXts4YWigIzF87gQjF9uWWLwIzVBBbWCoCKSYXpBa-i6_H5F1iHKyi3prd3y3Q9i9nU0mCz6aJugItDgraUPj/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_111120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg02M4ZpSIyWokes8XhwnoT5nGbSqs986TgMEw39d69I-Td2idBSLk4ej3H0IsZQ8JWdfSKXJWXow8O4SN4aH4VvPK5QWCl3rojmzRXts4YWigIzF87gQjF9uWWLwIzVBBbWCoCKSYXpBa-i6_H5F1iHKyi3prd3y3Q9i9nU0mCz6aJugItDgraUPj/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_111120.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Me searing one of the tenderloins on the Mini-Max. Carson's Mini-Max may be small but it has been at every Eggfest we've done and has produced thousands of portions of food for the crowds.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2xoc5QGSa9Fn4nhnK8uh1Bf8yQkXnCRGeqXaqOOHOeRQ_BMouTexyl5V45FMykx0ll-v48hHxcJP3bwO6ZltebJttWP2uke8KP6JdD98flx9F2dNi_jHEJYFBRLraVMtbaEtMS8oSkbpS79W9j_olOCWoLW5HhJBB3fNWelryBmvCoXnvA6V3zOj/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_111404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2xoc5QGSa9Fn4nhnK8uh1Bf8yQkXnCRGeqXaqOOHOeRQ_BMouTexyl5V45FMykx0ll-v48hHxcJP3bwO6ZltebJttWP2uke8KP6JdD98flx9F2dNi_jHEJYFBRLraVMtbaEtMS8oSkbpS79W9j_olOCWoLW5HhJBB3fNWelryBmvCoXnvA6V3zOj/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_111404.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfectly medium rare!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahYbjoJgg54MWJtjIPW9mDa62dF-mwiTaWY-_MreNc6KjeQtA9b3808KuIPOPKHihnLJH7AVehDcNAVO6FI2F7FRQcOy1wjiNDubzW6eM8Dotsbks1nmHzpd-0LCZ30s_OR3l0bT0O0pO0vtE3nNdAb3pxhPJWHsSJHngJ8hthAou3y9CkdKCpFus/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_115714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahYbjoJgg54MWJtjIPW9mDa62dF-mwiTaWY-_MreNc6KjeQtA9b3808KuIPOPKHihnLJH7AVehDcNAVO6FI2F7FRQcOy1wjiNDubzW6eM8Dotsbks1nmHzpd-0LCZ30s_OR3l0bT0O0pO0vtE3nNdAb3pxhPJWHsSJHngJ8hthAou3y9CkdKCpFus/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_115714.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You might find any of us manning the grill at some point but Carson is our head grill-master. The dude plays multiple grills like a drum kit.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjkf-Cjrz7f0dWzBuZFlgexPKkgi2wKsnXCFiit0HFMx9a4czKSr_g0jV9EjD1W3NvhsbzTUYIRmSMQ-IPSacVQi2dCJqmxC-U41qzzGdRAN4tF84LdVoVCEMj9sTwUZLPVn7LyEIs0S9cKE44wmYR9Az_qKbFRaMoTuXvek7HCZ8_MBFWxKpLT_d/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_140134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjkf-Cjrz7f0dWzBuZFlgexPKkgi2wKsnXCFiit0HFMx9a4czKSr_g0jV9EjD1W3NvhsbzTUYIRmSMQ-IPSacVQi2dCJqmxC-U41qzzGdRAN4tF84LdVoVCEMj9sTwUZLPVn7LyEIs0S9cKE44wmYR9Az_qKbFRaMoTuXvek7HCZ8_MBFWxKpLT_d/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_140134.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When we ran out of the main tenderloin, we started grilling off the smaller pieces directly instead of reverse-searing them. That was only because it was quicker and we didn't have a grill to tie up for an hour.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnQH_eyuaVHqg6jqlN0q5mXAABhfdi7V5aEtnoE41PIt3yJ0lmlVQHOstrgEPqDH0Nh_GcMXKG1PFNr7JRAhUh0R_zxcS4jcktck5bnEuGafboWR4_wcAOC8mlbxzYvqDETbYdeCKjAYt8aWgdkrK9hMA4SGCp_LwykRYsyx9nKzB3xOGYnnypa98/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_140516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnQH_eyuaVHqg6jqlN0q5mXAABhfdi7V5aEtnoE41PIt3yJ0lmlVQHOstrgEPqDH0Nh_GcMXKG1PFNr7JRAhUh0R_zxcS4jcktck5bnEuGafboWR4_wcAOC8mlbxzYvqDETbYdeCKjAYt8aWgdkrK9hMA4SGCp_LwykRYsyx9nKzB3xOGYnnypa98/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_140516.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A bite of our beef tenderloin on the gorgonzola sauce. I thought the gorgonzola sauce might be a love/hate thing with the crowd since some folks don't like blue cheese. I couldn't be more wrong, it was a huge hit and I'll post the exact recipe we used later this week.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YYCxrm8_EVSfxscsrOxdwf81gGy5IIZzNrnwV38vfkmFXv1Kfq1B71H6YlwCXFgZdtMdvX0kNImouSSpo-LVoAS91vyDeXiOP03oGyf6JgOVx1SFNzy1prc4W8XpNLuNl-Dge0IJL5VipcaAu1lCPrlIUzBPu-2DzLbeSrVPwKq_wKXbqisL7IV9/s500/22023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%200230401_103629.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YYCxrm8_EVSfxscsrOxdwf81gGy5IIZzNrnwV38vfkmFXv1Kfq1B71H6YlwCXFgZdtMdvX0kNImouSSpo-LVoAS91vyDeXiOP03oGyf6JgOVx1SFNzy1prc4W8XpNLuNl-Dge0IJL5VipcaAu1lCPrlIUzBPu-2DzLbeSrVPwKq_wKXbqisL7IV9/s16000/22023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%200230401_103629.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I always look forward to seeing some of our extended family from my mom's side at this event. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3gQXMg-wbQ7wHhpStt6ELocag-eg3VAwfLLdCX0NtEx31zAghAHp2qxRsRG6IRsOj66OE2hwhrSX3iDcUic3YtFX9ZZnhEvMsM9IXxRa7HwT1hqTAXzncjmVdALnsMTadZlMSZ3jIJcdmadouOkhL4g1s0qSH7XGpQ-PnEKdUe_N4OXi_4nPNzOD/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Thermapen IR has two thermometers, an instant read for internal temperatures and a non-contact thermometer for surface measurements" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3gQXMg-wbQ7wHhpStt6ELocag-eg3VAwfLLdCX0NtEx31zAghAHp2qxRsRG6IRsOj66OE2hwhrSX3iDcUic3YtFX9ZZnhEvMsM9IXxRa7HwT1hqTAXzncjmVdALnsMTadZlMSZ3jIJcdmadouOkhL4g1s0qSH7XGpQ-PnEKdUe_N4OXi_4nPNzOD/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105000.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Using my Thermapen IR to temp check the skillet as the oil heats up for the taquitos. That was the trick, figuring out the best configuration to keep the oil between 350 and 400°f. This thermometer has a probe for getting fast internal temperature readings AND a non-contact thermometer for measuring surface temps. My sister gave it to me for Christmas and it's become my favorite Thermapen.<br /><a href="https://www.thermoworks.com/thermapen-ir/?tw=NIBBLEMETHIS">Thermoworks IR [Affiliate link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOwj5EOcPA-umgWikcmwrqr9hREv4pbf40RwY9BcW8GoUX5GK-HuQl6F8H5Gw0BwQL-4AYtWjDhpSFNf0XxnyXT5A4IAHfAiwz1lidQ_pEE_qMqZ5xYgNvfrbiu9GliwOXIX45umhVqawhvKApeFgUDaD9UUjUFR-6IPRg1DHqECWRuqHZPfrSfWW/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOwj5EOcPA-umgWikcmwrqr9hREv4pbf40RwY9BcW8GoUX5GK-HuQl6F8H5Gw0BwQL-4AYtWjDhpSFNf0XxnyXT5A4IAHfAiwz1lidQ_pEE_qMqZ5xYgNvfrbiu9GliwOXIX45umhVqawhvKApeFgUDaD9UUjUFR-6IPRg1DHqECWRuqHZPfrSfWW/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105314.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One issue was the skillet handle didn't fit inside the Egg so we couldn't close the lid without tilting the skillet. We rigged a piece of stiff foil to keep that from happening. I'm getting a skillet that will fit for next time but this worked on the fly.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rowaL9P7yS8OnWkG2MDnFmSIU8Q5KFfbklK6mZsD6fPbJSAnZI8wcgQvV9WADJGLlYgX5A5xC7SAm-Hq4rjGOQDI_K029Q_kBZ_1h-fX6IV9XKes9veLWRgF1_r4RzfDNOPthtA5ZYnWurlkMoPYJ12dAJPbWuU-nbI_PEaUY1YUbjUCdtQgnbNO/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rowaL9P7yS8OnWkG2MDnFmSIU8Q5KFfbklK6mZsD6fPbJSAnZI8wcgQvV9WADJGLlYgX5A5xC7SAm-Hq4rjGOQDI_K029Q_kBZ_1h-fX6IV9XKes9veLWRgF1_r4RzfDNOPthtA5ZYnWurlkMoPYJ12dAJPbWuU-nbI_PEaUY1YUbjUCdtQgnbNO/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105443.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I bet when the original owner bought this Griswold #8 some 85-90 years ago, they never expected someone else would just the skillet decades later to feed hundreds.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzStCQSQ6DN81VebH-ddxl8FPfHcwtN1rw_BaWwRxri1-6hAfZIFm2xnLzcgYf43292xcPEk3Hc8IBtCEYoyC3CT7nnfL_3p9mbe5igGVwkBpwbgxZbawRGdK-It3PPp4r8h5Uf4hAiNuVjvK1xSmoJNMf38AmzmY3dGn7rIi3qhuACJAlzQiLZ6Qv/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzStCQSQ6DN81VebH-ddxl8FPfHcwtN1rw_BaWwRxri1-6hAfZIFm2xnLzcgYf43292xcPEk3Hc8IBtCEYoyC3CT7nnfL_3p9mbe5igGVwkBpwbgxZbawRGdK-It3PPp4r8h5Uf4hAiNuVjvK1xSmoJNMf38AmzmY3dGn7rIi3qhuACJAlzQiLZ6Qv/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105922.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The taquitos were a big hit with the crowds, too.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi4YydXDkw_R2fQj88WI_dlwdwAZK9i-RJWUh-kEWO3VqOIYaG7xU3Fus1WMBZopX4O4ASuR30z_cO1tUYAnxSY2gdTjSKsXW-0NTD9HzXNxmQVhFh8hI6wdRC11k3h2iHvLJlCJ7_yliFy3TGjWJuDU23cUFZNxJuV1jSf2RW8KPpa-MSdiSNcdJ/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi4YydXDkw_R2fQj88WI_dlwdwAZK9i-RJWUh-kEWO3VqOIYaG7xU3Fus1WMBZopX4O4ASuR30z_cO1tUYAnxSY2gdTjSKsXW-0NTD9HzXNxmQVhFh8hI6wdRC11k3h2iHvLJlCJ7_yliFy3TGjWJuDU23cUFZNxJuV1jSf2RW8KPpa-MSdiSNcdJ/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_105908.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Next time, I think we'll add a brisket version as well, just for variety throughout the day.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheXZy7x2KqhX2gJ9w8URDkRToJ67l6JJg1buXQzlDLUeZIiuL8gJrSuduUeGnGV9Wn0jE4h4PhsEyR3udtSVLLxY9ifnClUCPyevG8mb0ARyiMXjh5EOhOWtuqOaFTi7JUh5j3cirppTmbSJXsUSHFRXQqVxO4JZHHaOZIfBO2XAsGnMF47Ed8ofz/s500/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_125724.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheXZy7x2KqhX2gJ9w8URDkRToJ67l6JJg1buXQzlDLUeZIiuL8gJrSuduUeGnGV9Wn0jE4h4PhsEyR3udtSVLLxY9ifnClUCPyevG8mb0ARyiMXjh5EOhOWtuqOaFTi7JUh5j3cirppTmbSJXsUSHFRXQqVxO4JZHHaOZIfBO2XAsGnMF47Ed8ofz/s16000/2023%20Chain%20of%20lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_125724.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scott and Alexis ready for the next round of taquitos. For every dish we had, we had a coordinated process for quick service. Before I could finish a batch of taquitos, Laurie would already have counted out how many boats we needed. I'd slice the crispy taquitos, they would already have the chipotle-lime crema smear down. As soon as the hot taquito landed, Scott would sauce it and Alexis would make it "snow cotija cheese". Love cooking with this team.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0G9s6XerOx5ffC8VpEbYFy_5B8JmiiKm4OxPQdHXB3xdAPsiIq6Lix5b8N3kBFdnPr_46dZ1SzCMV_rgY5bH7zl8uzEtjsr-BZ5GaN7qtD-utZV85-RYDGRvnIBtXX1YzTbFAaHm8p7R4xVqs0-eRGzoG2JMJhuq6Im8Ux_6nHRzhprSAc0mRUJHJ/s500/Carson%20IMG_20230405_174002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0G9s6XerOx5ffC8VpEbYFy_5B8JmiiKm4OxPQdHXB3xdAPsiIq6Lix5b8N3kBFdnPr_46dZ1SzCMV_rgY5bH7zl8uzEtjsr-BZ5GaN7qtD-utZV85-RYDGRvnIBtXX1YzTbFAaHm8p7R4xVqs0-eRGzoG2JMJhuq6Im8Ux_6nHRzhprSAc0mRUJHJ/s16000/Carson%20IMG_20230405_174002.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson, me, Laurie, Scott, and Alexis posing for a quick selfie.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9HYfwHMVHGlpwALEnAXiVK-3qK_LO0w1s3PhZfdFZqrUGeKoPcFZd7Ed5g4RWYfUdRxqblAfJVHPncif3d9N8t2cwd3GkgLO4kXmSaHFQe5JdcopAz_sx9PeHdZFz8YdDB0R9P0L4ZjH8Sg_X4RLYxn3thw8O7LAeK-0JVx8xzY9TACuoXuqSMVR/s500/20230408_103222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9HYfwHMVHGlpwALEnAXiVK-3qK_LO0w1s3PhZfdFZqrUGeKoPcFZd7Ed5g4RWYfUdRxqblAfJVHPncif3d9N8t2cwd3GkgLO4kXmSaHFQe5JdcopAz_sx9PeHdZFz8YdDB0R9P0L4ZjH8Sg_X4RLYxn3thw8O7LAeK-0JVx8xzY9TACuoXuqSMVR/s16000/20230408_103222.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Each year, the COL Eggfest has a limited edition knife made by <a href="https://rhinelandcutlery.com/">Rhineland Cutlery</a> for each team. The one for 2023 is a 6" Nakiri knife pictured at the bottom.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnLJGFm0AqkrsvtW-dV8vDReTeXSxGt-5e0fZla_RdeA4zCb6AtgOxwnfe4CwLSU2w4dHiBNWIXeGnQ4nbQ6dAMMG5-Zrh92KKx2RLg8_J2zmkx0_cERrWnsaUKy-mLyX498kE9O0jhhsQ32TtuSKrJ4S_wN0-aY169nwEAzL6xgXcbn8AJhlbnKw/s500/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_151851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnLJGFm0AqkrsvtW-dV8vDReTeXSxGt-5e0fZla_RdeA4zCb6AtgOxwnfe4CwLSU2w4dHiBNWIXeGnQ4nbQ6dAMMG5-Zrh92KKx2RLg8_J2zmkx0_cERrWnsaUKy-mLyX498kE9O0jhhsQ32TtuSKrJ4S_wN0-aY169nwEAzL6xgXcbn8AJhlbnKw/s16000/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_151851.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our new menu was excellent, our performance was solid and Jordan (the pickle's namesake) must have watching over us, because at the end of the day, our vote bucket overflowed. I told the team before awards were announced, win or lose, I was so proud of our performance and wouldn't want to cook with anyone else.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE8XcGJJiBj1uqNujsLKYm2QNbuD4PeYuf-B2ET32bqKHjnKB-blXuUgvsjgz_DdvaR2tPIy6FKfwLaP6byvoJ3Q29aI5aQYq4q5ZTYlLOFKNlHvmu43E2vExTe8DAJzgNdK_LVtasGp5gimwQGyDTV9iIMQDXs-SZJFGWJJA7CWWr5RUAL6zDJIr/s500/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_162146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE8XcGJJiBj1uqNujsLKYm2QNbuD4PeYuf-B2ET32bqKHjnKB-blXuUgvsjgz_DdvaR2tPIy6FKfwLaP6byvoJ3Q29aI5aQYq4q5ZTYlLOFKNlHvmu43E2vExTe8DAJzgNdK_LVtasGp5gimwQGyDTV9iIMQDXs-SZJFGWJJA7CWWr5RUAL6zDJIr/s16000/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230401_162146.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That said, it was sure still very nice to be called on stage as the 2023 champions!</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b3ICWQ9N2rw8uH2ZspaXhNIys-7z_7CFnQxSgPqDOoNemcZ8t6eXI1Nst2t5nj4GO7o9JSRILX6Zvv2iSpyH7Ho9MQoJceeHajtnElE7e7H1bLJHtEJ9KU4h7SsJZX41OAjguGDg5t2Anoy1GCRRXgkOicQNSvXZEklID0tftvYoZMC_yR37cdye/s500/asdf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2023 Chain of Lakes Eggfest grilling food festival" border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5b3ICWQ9N2rw8uH2ZspaXhNIys-7z_7CFnQxSgPqDOoNemcZ8t6eXI1Nst2t5nj4GO7o9JSRILX6Zvv2iSpyH7Ho9MQoJceeHajtnElE7e7H1bLJHtEJ9KU4h7SsJZX41OAjguGDg5t2Anoy1GCRRXgkOicQNSvXZEklID0tftvYoZMC_yR37cdye/s16000/asdf.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thanks to Mannix Pools and Grills for another spectacular event!<br />If you didn't make it this year, you definitely want to pencil it in for next year. Spend a few extra days and enjoy all the Orlando area has to offer.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEFkh2_JUTooB-S_qxJE-BX6R-eWVq56U9ayTOhpe2u7iANMMs7SZB6aAMk4t9L8OiZGALfiEkRItvlL7ZqX-ZRYlvxKJvSM9qqZxvXWXXaDkzV-EIo7h8hMwpujDTkYSLEfev1zEBj6p0cgu7m_Gx5v80jTK8DD46FScknwqqPMN4WRA2E9GZH-h/s500/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230402_163845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEFkh2_JUTooB-S_qxJE-BX6R-eWVq56U9ayTOhpe2u7iANMMs7SZB6aAMk4t9L8OiZGALfiEkRItvlL7ZqX-ZRYlvxKJvSM9qqZxvXWXXaDkzV-EIo7h8hMwpujDTkYSLEfev1zEBj6p0cgu7m_Gx5v80jTK8DD46FScknwqqPMN4WRA2E9GZH-h/s16000/2023%20Chain%20of%20Lakes%20Eggfest%20Mannix%20Grills%20and%20Pools%2020230402_163845.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was a blast, but it was also good to arrive back home in East Tennessee.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-35793786242124442732023-03-17T16:36:00.002-04:002023-03-17T16:36:33.461-04:00Avocado, Chorizo, and Pepper Jack Cheeseburger<p style="text-align: justify;"> [FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission are tagged [Affilate Link]. </p><div style="text-align: justify;">A chorizo, avocado, and pepper jack cheeseburger is a delicious twist on the classic American cheeseburger. This burger features a juicy patty made from ground chuck and topped with gooey melted pepper jack cheese. We crown it with creamy avocado and flavorful chorizo. The combination of smoky, spicy, and creamy flavors creates a mouthwatering burger experience that's sure to satisfy any craving.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a_SA5O_xK5MizWqWJJD8fsQoLT69CYvHSE2i7gZBhiU5_qccz8blDLwOLal52_nSU3Lq_-WEQi9Yv41FB9CdGGn3XYx_e2J9GkS1VuCgqWkRPJAQ5oXIGgnmG0_aMJTqzA2YZrgxTRED4XjHQP1_yAt_f1dp_HDeOp4MLcL3OgUxJ_Fqqb5gdHwz/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3a_SA5O_xK5MizWqWJJD8fsQoLT69CYvHSE2i7gZBhiU5_qccz8blDLwOLal52_nSU3Lq_-WEQi9Yv41FB9CdGGn3XYx_e2J9GkS1VuCgqWkRPJAQ5oXIGgnmG0_aMJTqzA2YZrgxTRED4XjHQP1_yAt_f1dp_HDeOp4MLcL3OgUxJ_Fqqb5gdHwz/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8538.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></div><br /><div style="text-align: justify;">Alexis was craving a griddle-cooked burger while I wanted mine grilled. No problem. I used my modular cast-iron grate from Craycort, which let me swap a grate section out with a griddle plate as shown below.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPZcc8CDwcbdcHJYrzpEQlek0IH43e-_EdIs0iTvVPM9Nckz-hZbUouK0fFp5nYDU99vswD-Uq4lx2LqHIde7pdfRn6AxBpv-W7YhmyVNbB9Z3pkeUmNt_1biVUXA5zEXFFpFPAI0cejeN-gKNGVsK7pmq_9FlYMr2B_3kLfEaJxmiwC3vjyfIkMi/s755/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8503%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Craycort's modular grate system lets me use various inserts like this griddle plate, a chicken throne or a veggie wok." border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPZcc8CDwcbdcHJYrzpEQlek0IH43e-_EdIs0iTvVPM9Nckz-hZbUouK0fFp5nYDU99vswD-Uq4lx2LqHIde7pdfRn6AxBpv-W7YhmyVNbB9Z3pkeUmNt_1biVUXA5zEXFFpFPAI0cejeN-gKNGVsK7pmq_9FlYMr2B_3kLfEaJxmiwC3vjyfIkMi/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8503%20sq.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I've been using cast iron grates from Craycort for about 14 years. In addition to being a fantastic cast-iron grate, the modular design lets you add other components like this griddle, a vegetable wok, or a chicken throne. <br /><a href="https://www.cast-iron-grate.com/">Craycort</a></td></tr></tbody></table><br /><div style="text-align: justify;">Not that you need a recipe for a burger, but here is what we did.</div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="hrecipe" style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><h1 class="fn" style="margin: 0px; position: relative;">Avocado, Chorizo, and Pepper Jack Cheeseburger</h1><p><label>By </label><span class="author">www.nibblemethis.com</span></p><p>Published <span class="published">03/17/2023</span></p><p class="summary">Six-ounce burgers topped with pepper jack cheese, avocado, and chorizo on a brioche bun.</p><h2 style="color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;">INGREDIENTS</h2><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">18 ounces fresh ground chuck</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">Fire and Smoke BBQ's <a href="https://www.fireandsmokebbq.com/product-page/the-classic-rub">The Classic</a> for seasoning</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">3 brioche buns, toasted</li><li class="ingredient" style="margin: 0px 0px 0.25em; padding: 0px;">3 slices Tillamook pepper jack cheese</li></ul><div>For the avocado mash</div><div><ul style="text-align: left;"><li>1 avocado, peeled and pitted</li><li>1/2 tablespoon fresh lemon juice</li><li>pinch salt</li></ul><div>For the quick chorizo chili</div></div><div><ul style="text-align: left;"><li>4.5 ounces Mexican chorizo (raw, not the smoked style)</li><li>1/4 cup finely diced onion</li><li> 1 ounce finely diced red bell pepper (I used 1 mini-sweet red pepper)</li><li>1 ounce finely diced jalapeno</li></ul></div><h2 style="color: black; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 1em; position: relative; text-transform: uppercase;">INSTRUCTIONS</h2><ol><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Preheat a grill to 450f°. </b>I used a Big Green Egg Mini-Max with a full Kick Ash Basket of coal. I used a propane torch to light the coal in 3 spots and when it hit 350f, I gradually started shutting the lower vent to bring it to 450f°. </li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Form the burgers.</b> I used a burger press to create three 6-ounce burgers.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Make the avocado mash.</b> Smash the avocado together with lemon juice and salt. </li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Make the quick chorizo chili</b>. Preheat a grill-safe skillet for 5 minutes. Add a splash of oil and then cook the chorizo until the fat begins to render out, about 1-2 minutes. Then add the jalapeno, onion, jalapeno, and red bell pepper and saute until they are tender. Remove from heat. The total time should be about 5 minutes.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Grill the burgers. </b> I cook the grilled burger for about 4 minutes per side and the griddled burger for about 3 minutes per side. I season the burgers when I flipped them. I used maybe 1/2 teaspoon of The Classic. I top it with a slice of pepper jack cheese during the last 90 seconds.</li><li class="instructions" style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><b>Build the burgers</b>. Put the burger on the toasted bun bottom, and top it with the avocado mash, chorizo, and the bun top.</li></ol><p><span style="font-weight: bold;">Yield:</span><span class="yield"> 3 burgers</span></p><span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins.</span></div><p style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 10 mins.</span></p><p style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 20 mins.</span></p><span style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; font-weight: bold; text-align: start;">Tags: </span><span style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;">burger, cheeseburger</span></div><div style="text-align: justify;"><span style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="background-color: white; color: #121212; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2teDZ0tzsypBKCo6XPPyN8IJM0R-Jr2XU1ovZpxDJpMxtvr-ULJfoBzc8-jzm3QFz6CajLwftFRBTjNcMHdkEvFmuchxAUA0c12bB0YN4Dfx7Vqorvp71GQexsq-Xh1nZ1oG0BWTfTXOSebwENujRXrwQE_HD2d4FzNUxhMDO_7w7lVFloUgeW_K/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_0805.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2teDZ0tzsypBKCo6XPPyN8IJM0R-Jr2XU1ovZpxDJpMxtvr-ULJfoBzc8-jzm3QFz6CajLwftFRBTjNcMHdkEvFmuchxAUA0c12bB0YN4Dfx7Vqorvp71GQexsq-Xh1nZ1oG0BWTfTXOSebwENujRXrwQE_HD2d4FzNUxhMDO_7w7lVFloUgeW_K/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_0805.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Getting everything in place.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QJz4tFEd9Q7AzDRRRsXYgvILkkDddP43R9PQwanZqbxdRJ7g1tSmAgxUCHm8Ep_md0PQtZFnsCAhYOmd40MVFCTEieeQoMU0hHtLvlWkdUOpigatOs-MdXnkdSyfM-c44_MsV3bMdZn_yWhUKTcHEnaB_N-jVSsrQ_gXhv9teV0yXqBhQD4aciYS/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_0818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Using the Thermapen IR to accurately measure the temp of the cast iron skillet" border="0" data-original-height="354" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QJz4tFEd9Q7AzDRRRsXYgvILkkDddP43R9PQwanZqbxdRJ7g1tSmAgxUCHm8Ep_md0PQtZFnsCAhYOmd40MVFCTEieeQoMU0hHtLvlWkdUOpigatOs-MdXnkdSyfM-c44_MsV3bMdZn_yWhUKTcHEnaB_N-jVSsrQ_gXhv9teV0yXqBhQD4aciYS/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_0818.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make sure you give your cast-iron time to pre-heat. I THOUGHT this was ready to go but when I temp-checked it using my Thermapen IR, it wasn't quite 450°f yet. My sister got me this combo food and surface thermometer and I love it. No more guessing.<br /><a href="https://www.thermoworks.com/thermapen-ir/?tw=NIBBLEMETHIS">Thermapen IR [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQVX1Al91qoW62me520yTqUHIbU80Zo9bQZehaM9YhyZYavvzhgZvz0r1CoFVaxbJ2vjS6KylLUMeDfmRhpvnhqRXXbgMjt0YKkxjge3HjsMovXA74RsozurnNqTfPInslOtsPXuXdSogj-2_aEb7MdxIpEruZTAhoct-by7sFKNcd1r0ZtCRQ6Nx/s755/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8498%20IG%20story.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Making a quick chroizo chili for a delicious burger" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQVX1Al91qoW62me520yTqUHIbU80Zo9bQZehaM9YhyZYavvzhgZvz0r1CoFVaxbJ2vjS6KylLUMeDfmRhpvnhqRXXbgMjt0YKkxjge3HjsMovXA74RsozurnNqTfPInslOtsPXuXdSogj-2_aEb7MdxIpEruZTAhoct-by7sFKNcd1r0ZtCRQ6Nx/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8498%20IG%20story.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooking the chorizo in a skillet that's over 80 years old - a Griswold #5. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTyNy7c4wYcK89to3R0e9IwfOXCgveznyNny5_BV-VCNUhgS0HZLMNT55r5D3xj2gUOTmA1Nfs8-ZWNfuFRUp2TdBq-leT4am7agiLfasMQlr1aWc3S5xBfUZfL6sExFxafeoW2AkS6MKtF2jUvN-hDU700xe96O4NmpSl0HrF2tS8X0XC3eyYow0/s755/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8508%20ig%20story.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cooking burger patties on the big green egg mini-max" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTyNy7c4wYcK89to3R0e9IwfOXCgveznyNny5_BV-VCNUhgS0HZLMNT55r5D3xj2gUOTmA1Nfs8-ZWNfuFRUp2TdBq-leT4am7agiLfasMQlr1aWc3S5xBfUZfL6sExFxafeoW2AkS6MKtF2jUvN-hDU700xe96O4NmpSl0HrF2tS8X0XC3eyYow0/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8508%20ig%20story.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Don't you just love the sizzle when you put food onto the griddle and/or grill? </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcer5augeGR4QzYvpBmTgDDkq9cjBYQodVhRT3nzQoU7wDOu_ZTIpwSp5B3xKbmGrX7MPchYafCh4OjWtOXbQ_CwUVa185fvTz3i5mvY_W0faKX9DN-GMOrQP1PC4jzbuWf12N-Ge7wgLsVnrhe6fSl3iIL5I2I7viMA3PmRAl4JVu_C4I0-jhCKx/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8513%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Griddled or grilled? Your choice when using a Craycort cast iron grate on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcer5augeGR4QzYvpBmTgDDkq9cjBYQodVhRT3nzQoU7wDOu_ZTIpwSp5B3xKbmGrX7MPchYafCh4OjWtOXbQ_CwUVa185fvTz3i5mvY_W0faKX9DN-GMOrQP1PC4jzbuWf12N-Ge7wgLsVnrhe6fSl3iIL5I2I7viMA3PmRAl4JVu_C4I0-jhCKx/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8513%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Options are always a nice thing, right?</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8o7_aBVsjFEJj5n9HLoC5W0qOL9lvRk7UMFxf4BtkvTlpVadrM7ahk9aL3n9UqnKD2pVQ9F3nX_APcMPQplKnJ0DzXVkoxVZW6zR5ywrSFNpYD9d5Y8skyVDReAH74vx_L9P2wshj5w8ZajeN1DxWHrEAocYc4q39nGrh2o4HRTgdUXkZVShNeDs/s623/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Burgers on the mini-max" border="0" data-original-height="623" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8o7_aBVsjFEJj5n9HLoC5W0qOL9lvRk7UMFxf4BtkvTlpVadrM7ahk9aL3n9UqnKD2pVQ9F3nX_APcMPQplKnJ0DzXVkoxVZW6zR5ywrSFNpYD9d5Y8skyVDReAH74vx_L9P2wshj5w8ZajeN1DxWHrEAocYc4q39nGrh2o4HRTgdUXkZVShNeDs/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8518.jpg" title="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like using the Mini-Max over a large Egg because it's often just the two of us and the Mini-Max saves fuel.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXlsJy5KouFRGdbWd5hUlCTXFhO7F0_4c4twBqOoxbxox6pOqGyXvOa4h-_EhJ3MrkUHAt4gpNCfqhxrAONm1GK8YiL9BgCrFmzRBbEf8E5lOetSOLxnOIkn6hlv6kKM_LJDrohoHZGR27hfiq3VQ_3Eozkdq5a5BctjjJfk6SZxLoViwfbT-hPF7/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8528%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXlsJy5KouFRGdbWd5hUlCTXFhO7F0_4c4twBqOoxbxox6pOqGyXvOa4h-_EhJ3MrkUHAt4gpNCfqhxrAONm1GK8YiL9BgCrFmzRBbEf8E5lOetSOLxnOIkn6hlv6kKM_LJDrohoHZGR27hfiq3VQ_3Eozkdq5a5BctjjJfk6SZxLoViwfbT-hPF7/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8528%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Classic is one of my go-to SPG-type seasonings for the kitchen or grill. Keep an eye out for Mikey and Cowboy Kev on the Eggfest circuit or you can mail order their seasonings:<br /><a href="https://www.fireandsmokebbq.com/product-page/the-classic-rub">Fire and Smoke The Classic</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxHp_jbpzhrle9ZrWWuT_81CZvBjHsb3b8hVBDQwljgQyywxvE3hSZaA_lgiTWVd3dPbuzK_X-0CjHiZnW26Mmdpfy3gvrmeT1qx_W5Bzmm75EatiWIaBCCgv_c7VMKjyBDybIYbAPMouT1YlHx1nTg-fkBHXCoJ27sO8iUN2fYjt6G0Md3kVD0St/s755/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8523%20IG%20story.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxHp_jbpzhrle9ZrWWuT_81CZvBjHsb3b8hVBDQwljgQyywxvE3hSZaA_lgiTWVd3dPbuzK_X-0CjHiZnW26Mmdpfy3gvrmeT1qx_W5Bzmm75EatiWIaBCCgv_c7VMKjyBDybIYbAPMouT1YlHx1nTg-fkBHXCoJ27sO8iUN2fYjt6G0Md3kVD0St/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8523%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mmmmm a pepper jack cheese blanket!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYT69IdRITdV4hxcbjHg27JsWikLky0OHS8b9ysztOWZ-pP4d2mwNxXfYjOM6ZPakDdKxwBSe0QfzhNN1Yk4Or5zN06Jl4bHTvgdeilASJ4xY4xWXMCj3vJ9124MUveVw_63KeYdHc9Ei1tziIpcpv5FrpT5AR0-HxemIk1oUGDA8rXptArm1A6ERV/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8531%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYT69IdRITdV4hxcbjHg27JsWikLky0OHS8b9ysztOWZ-pP4d2mwNxXfYjOM6ZPakDdKxwBSe0QfzhNN1Yk4Or5zN06Jl4bHTvgdeilASJ4xY4xWXMCj3vJ9124MUveVw_63KeYdHc9Ei1tziIpcpv5FrpT5AR0-HxemIk1oUGDA8rXptArm1A6ERV/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8531%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I always look forward to a cheese-draped burger.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsc1culQNa1NsTltSCHVtptJFL1UF7xvbD1LcDB_afR_5BS4EO9qJGdbT31QtP0eYxCeS2s4SbQJIcHQ3gjg5AcVSd954XNKBwljWPns2E6ngCed8eVacEEPUQOwwcwv6muw-_DjErEcKpKRbmdMXrP6Q9qMJb3CpwwzXQj0CD1GFQPztgR6PecaB/s500/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8540%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsc1culQNa1NsTltSCHVtptJFL1UF7xvbD1LcDB_afR_5BS4EO9qJGdbT31QtP0eYxCeS2s4SbQJIcHQ3gjg5AcVSd954XNKBwljWPns2E6ngCed8eVacEEPUQOwwcwv6muw-_DjErEcKpKRbmdMXrP6Q9qMJb3CpwwzXQj0CD1GFQPztgR6PecaB/s16000/Chorizo%20Avocado%20Pepper%20Jack%20Cheeseburger%20DSC_8540%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These burgers were FANTASTIC. I wouldn't change a thing. </td></tr></tbody></table><br /></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-82366075101347129522023-01-07T16:48:00.000-05:002023-01-07T16:48:08.767-05:00New Year's Day Pork Butt <p style="text-align: justify;"><i> [FTC Standard Disclaimer] We received no compensation for this post. None of the links in the post earn us a commission either. </i></p><p style="text-align: justify;">I was only planning on smoking<a href="https://www.nibblemethis.com/2023/01/new-years-eve-brisket-cook.html"> that brisket for New Years' Day</a> but Food City had pork butts for $1.49 per pound and I couldn't resist picking one up. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSN2vKsdsAGpI89ZUX2MZEZRsBFRsWmrxnNRAWnAYmwDraaN31w5IruH8cjy3ysEYSpcRSkXiDdW3ddh6Icw5uQO7nCSaCkfPnzCFfrjfiO-StqIDK6XjoOL8s45W-4FRAvK_Qdk9OOL656kJb4-QfI64wrPYAFGRD-v15ZVMFblrlbPkJIxzHpgo/s500/NYD%20pork%20DSC_8281%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking pork butt on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSN2vKsdsAGpI89ZUX2MZEZRsBFRsWmrxnNRAWnAYmwDraaN31w5IruH8cjy3ysEYSpcRSkXiDdW3ddh6Icw5uQO7nCSaCkfPnzCFfrjfiO-StqIDK6XjoOL8s45W-4FRAvK_Qdk9OOL656kJb4-QfI64wrPYAFGRD-v15ZVMFblrlbPkJIxzHpgo/s16000/NYD%20pork%20DSC_8281%20sq.jpg" title="Smoking pork butt on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoked pork butt finishing on the Big Green Egg.</td></tr></tbody></table><br /><h3 style="text-align: justify;">Meat Prep</h3><p style="text-align: justify;">I kept it simple. I started with an 8.7-pound Smithfield bone-in pork shoulder butt roast.</p><p style="text-align: justify;"></p><ul><li style="text-align: justify;"><b>Trimming</b> - None needed.</li><li style="text-align: justify;"><b>Injection</b> - I injected it with a simple solution of 12 ounces of apple juice and 2 tablespoons of kosher salt.</li><li style="text-align: justify;"><b>Seasoning</b> - I heavily coated the pork butt with <a href="https://www.bbqproshop.com/second-city-sweet-rub-fire-smoke/">Fire and Smoke BBQ Company's Second City Sweet BBQ Rub</a>. I covered it and let it dry brine for 6 hours in the fridge. </li></ul><div style="text-align: justify;"><br /></div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ny-NCTTEiUbAbqHFcpu-lUkr23rJn79JgN3CcmzqQoJJKQX031aG-K0D4ANwYegeLl00DxrqnfNpVJZC6ABJ5Oi_7PdZTsBgbIZM2AZBGCFeSW6lx2h3KvAg6ZRIVhkh6eZRFN5UXnb1w4Nw-rV5c1bLDk1EmawQ7OODVAVpiyeryu4ZPFS72BB_/s500/DSC_0541.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Second City Sweet BBQ Rub is balanced and not overly sweet." border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ny-NCTTEiUbAbqHFcpu-lUkr23rJn79JgN3CcmzqQoJJKQX031aG-K0D4ANwYegeLl00DxrqnfNpVJZC6ABJ5Oi_7PdZTsBgbIZM2AZBGCFeSW6lx2h3KvAg6ZRIVhkh6eZRFN5UXnb1w4Nw-rV5c1bLDk1EmawQ7OODVAVpiyeryu4ZPFS72BB_/s16000/DSC_0541.jpg" title="Smoking pork butt on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Despite its name, Fire and Smoke's Second City Sweet BBQ Rub is balanced, so it's not as sweet as some rubs that are high in sugar.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s2rD4Af4K4n_5i2XXMAYIEPj893Bu10zpfwi4RQCzyG-IMEPJLxc2NJQzwVw9rdrjXh9DOTurkvBataQDhpyqT2U0VjwwLSZIW_I_JAYwRt4mwitM7Gql60ue0HaxGH0_VrnXeOUCXn7U5hymdDadyBeu3kHXu-Qw_AIY_h_E7eobUyG4_BBDDyf/s500/DSC_0546%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="It's a good idea to freshen up the rub after the dry brine period. I apply a light second coat." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s2rD4Af4K4n_5i2XXMAYIEPj893Bu10zpfwi4RQCzyG-IMEPJLxc2NJQzwVw9rdrjXh9DOTurkvBataQDhpyqT2U0VjwwLSZIW_I_JAYwRt4mwitM7Gql60ue0HaxGH0_VrnXeOUCXn7U5hymdDadyBeu3kHXu-Qw_AIY_h_E7eobUyG4_BBDDyf/s16000/DSC_0546%20sq.jpg" title="Smoking pork butt on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After the dry-brine, much of the seasoning has soaked in so I like to apply a "freshen up" coat just before the pork butt goes into the smoker.</td></tr></tbody></table><br /><div><br /></div><p></p><h3 style="text-align: justify;">Smoker SetUp</h3><p style="text-align: justify;">I used a large Big Green Egg for this smoke.</p><p style="text-align: justify;"></p><ul><li>Clean up. I cleaned out the Egg before starting; that ensures the best airflow. </li><ul><li>I had used coal so I shook the <a href="https://kickashbasket.com/">Kick Ash Basket</a> to get all of the ash out.</li><li>I emptied the KAB Ash Can.</li></ul><li>Fuel - Kick Ash Basket with fresh <a href="https://jealousdevil.com/product/xl-lump/">Jealous Devil XL lump charcoal</a> and blocks of hickory wood. I then topped that off with the used coal that I cleaned earlier. </li><li>Gear - I used a cast-iron plate setter and topped it with a drip pan. I used my <a href="https://www.cast-iron-grate.com/">favorite cast-iron cooking grates from Craycort</a>. </li><li>Controller - I used a BBQGuru UltraQ running at 275°f connected to a Pit Bull Fan.</li></ul><p></p><p style="text-align: justify;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQc4iUV9ylJ0ApUeHk8ifsSBFdrSqGa8rSX-g-Stvct3Fuh8ZsRaOXcyHG5nleEe7C8r9ccPBrIAxlQvfSQS0HPMlHWuaiV6gEc5yb1uSNKnmKc6wcy7Le0CG2BkwsuyyYF2aGG27L7ecuojQRfT1QsDhoaS49ZdRK2cS2Tb1vzHZ45OrXGm_TPUvG/s616/NYD%20Pork%20DSC_0515.jpg" style="margin-left: auto; margin-right: auto;"><img alt="A Kick Ash Basket is a tool that makes maintaining airflow in a grill, easy" border="0" data-original-height="616" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQc4iUV9ylJ0ApUeHk8ifsSBFdrSqGa8rSX-g-Stvct3Fuh8ZsRaOXcyHG5nleEe7C8r9ccPBrIAxlQvfSQS0HPMlHWuaiV6gEc5yb1uSNKnmKc6wcy7Le0CG2BkwsuyyYF2aGG27L7ecuojQRfT1QsDhoaS49ZdRK2cS2Tb1vzHZ45OrXGm_TPUvG/s16000/NYD%20Pork%20DSC_0515.jpg" title="Kick ash basket" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like to bury my wood chunks so they don't all ignite at the start of the cook. I top this with more fresh lump charcoal and whatever leftover coal was previously in the Kick Ash Basket. When I go to put the pork butt on, I make sure to put a block on the burning coals to ensure it gets smoke from the beginning.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlAJNNIPOd2K6H8O8h_hRd3PY6272BXEg2fiisoYWpzun0TUuWMjb3bnucaADRCNgUTPCeWo6YcSKS4sFKr6qP74ksaxe3sK-zadHTlJ5w0OA8bNxnHiH8C3Iw6Fk0YlVPsaYDFR3ZVbGK5_m42x3wciW0h_sBamV4peV5smtiG1vwijfna-w8HKo/s500/DSC_8242.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking pork butt on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlAJNNIPOd2K6H8O8h_hRd3PY6272BXEg2fiisoYWpzun0TUuWMjb3bnucaADRCNgUTPCeWo6YcSKS4sFKr6qP74ksaxe3sK-zadHTlJ5w0OA8bNxnHiH8C3Iw6Fk0YlVPsaYDFR3ZVbGK5_m42x3wciW0h_sBamV4peV5smtiG1vwijfna-w8HKo/s16000/DSC_8242.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's a look at my setup - cast-iron plate setter on the bottom, foil-covered drip pan on that, all topped with a <a href="https://www.cast-iron-grate.com/">cast-iron grate from Craycor</a>t.</td></tr></tbody></table><br /><p style="text-align: justify;"><br /></p><h3 style="text-align: justify;">The Cook</h3><h4 style="text-align: justify;">8:30PM </h4><p style="text-align: justify;">I lit the coals in one spot at the front of the Egg to give it plenty of time to come to temp and stabilize.</p><p style="text-align: justify;"><b>10:15PM</b></p><p style="text-align: justify;">Time to start cooking! </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwQ3d3rO1RbGWArgIAv7yMZLmD-jyy6bMJxqpt1f0qLMgFvv53PKrjqY3mdeVxrmrdLwW_n_5CJjTHE1SdWh8wbCC2utzwaiHPfgdwWfAU_B5azVc5v2PmhOnPaa0aMMRjeig1-SZOqPUw7ffbYjlQylWFHiqmzgDqeFrIyWWRi6SleJrCswufzsZ/s500/NYD%20pork%20DSC_8264.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smithfield pork butt getting ready to go on the Big Green Egg for smoking." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwQ3d3rO1RbGWArgIAv7yMZLmD-jyy6bMJxqpt1f0qLMgFvv53PKrjqY3mdeVxrmrdLwW_n_5CJjTHE1SdWh8wbCC2utzwaiHPfgdwWfAU_B5azVc5v2PmhOnPaa0aMMRjeig1-SZOqPUw7ffbYjlQylWFHiqmzgDqeFrIyWWRi6SleJrCswufzsZ/s16000/NYD%20pork%20DSC_8264.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">I took the pork butt out of the fridge and refreshed the rub by sprinkling more Second City Sweet BBQ Rub. </span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCrkGcavGMK621GcnFgUu3qjXIv0iCQ_u1zXafrdXEODR9wCO7WEO1ZsCGCHRXJ3dK0bdxRythVwQ9RRy5f4z395WtWktO4a9TLzUI318zwz9u7LIVQn-h3H1Gcae-DgFpb5LmzfICHjJr7Lhj8NUN00rwEBBxF3DHyNFOAwAscHRNwPH6vTuQPHH/s627/NYD%20pork%20DSC_8268%20rect.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking pork butt on the Big Green Egg kamado grill" border="0" data-original-height="627" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCrkGcavGMK621GcnFgUu3qjXIv0iCQ_u1zXafrdXEODR9wCO7WEO1ZsCGCHRXJ3dK0bdxRythVwQ9RRy5f4z395WtWktO4a9TLzUI318zwz9u7LIVQn-h3H1Gcae-DgFpb5LmzfICHjJr7Lhj8NUN00rwEBBxF3DHyNFOAwAscHRNwPH6vTuQPHH/s16000/NYD%20pork%20DSC_8268%20rect.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">I put the pork butt on a wire rack and a small sheet pan and placed that in the center of the Big Green Egg. I spritzed it with apple juice and let it run.</span></td></tr></tbody></table><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tc_9LXTHRfQrDlL71CP6GbOFnlGxiSpCTtZRmI3u3BcpkQcSDITLnZUFw60qsPo8ibTnRJjCqAd_Zz7qf0SpuAf6ov4lkxFzqDASWKn5ZVXZGcRm0LnZp50fvauGbjuQII2bIwwxROAqsDezWEpJovlTu0rqgi2mgU_BMvmxhmQcj7yWI0deBbbk/s500/NYD%20PD%20DSC_8253.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Dual Big Green Eggs smoking a brisket and a pork butt" border="0" data-original-height="336" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tc_9LXTHRfQrDlL71CP6GbOFnlGxiSpCTtZRmI3u3BcpkQcSDITLnZUFw60qsPo8ibTnRJjCqAd_Zz7qf0SpuAf6ov4lkxFzqDASWKn5ZVXZGcRm0LnZp50fvauGbjuQII2bIwwxROAqsDezWEpJovlTu0rqgi2mgU_BMvmxhmQcj7yWI0deBbbk/s16000/NYD%20PD%20DSC_8253.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I let it run overnight at 275°f, spritzing with apple juice once or twice. The Egg is a moist cooking environment so I didn't have to spritz as often as I would on my stick burners.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: justify;">5:30AM</h3><div class="separator" style="clear: both; text-align: justify;">The pork butt had the color that I wanted so I wrapped it in foil. I put the butt on two sheets of foil, gave it about 3 tablespoons of butter, spritzed it generously with apple juice, wrapped it up and put it back on the smoker.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;">8:30AM</h3><div class="separator" style="clear: both; text-align: justify;">The pork butt reached an internal temperature of 205°f. I tested it with a temp probe in a few spots and it was tender so it was time to rest. I put it in a Cambro hotbox that we pre-heated earlier and let it hold for a few hours. (You can make your own hotbox with a warm, empty cooler and some towels.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;">11:00AM</h3><div class="separator" style="clear: both; text-align: justify;">A KCBS Team of the Year pitmaster once told me that the last thing you flavor the pork with is the first thing you'll taste. So he recommended giving it that one last kiss of smoke.</div><div class="separator" style="clear: both; text-align: justify;"><ul><li>I raise the temperature of the controller to get it to kick the fan on.</li><li>I added 1 fresh block of wood to the coals in an area that was burning.</li><li>I removed the pork butt from its foil wrap and glazed it with Blues Hog Original BBQ Sauce thinned by cutting it with apple juice.</li><li>I placed the pork butt back on the smoker just long enough to set the glaze and expose it to smoke one last time. </li></ul></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEkjJF_ZWBTBcD1qNiSUNFa5X7iHm8HtgcttBt3lQ1dyDJbCJrLtI0fsRHqPd-FLEzmknBGxbXDYHQzbro6ZEdFP4cuv2-wAWja3BLrg-0PCEjOHobZ2W6JUVZVWBsOCNzvp6gsoZQcMVA3kPqLGK1p2Q72EEzwraThXwG1e42wZ5WcrSE2swhVZg/s755/NYD%20Pork%20DSC_8276%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking pork butt on the Big Green Egg kamado grill" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEkjJF_ZWBTBcD1qNiSUNFa5X7iHm8HtgcttBt3lQ1dyDJbCJrLtI0fsRHqPd-FLEzmknBGxbXDYHQzbro6ZEdFP4cuv2-wAWja3BLrg-0PCEjOHobZ2W6JUVZVWBsOCNzvp6gsoZQcMVA3kPqLGK1p2Q72EEzwraThXwG1e42wZ5WcrSE2swhVZg/s16000/NYD%20Pork%20DSC_8276%20IG%20story.jpg" title="Smoking pork butt on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Giving the pork butt one last kiss of smoke.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgL_CCkm3Xcejpz2B2suKh1q4jwHX8OKBiz4bTvso9lp-tQcaPiwZCIMZ9kTCctX-mc7YXxnDM4QjHAtNd6YQZYza7Y2-79LWM5ImZ0H4AXFfg4bmoICWjo1FwXi80_96YqONxZBdfPDi2rKi4bvyvvUwXPkfMLIjbIFO3ORZFN0KfWW2nFlbgPcx/s500/NYD%20pork%20DSC_0596%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking pork butt on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgL_CCkm3Xcejpz2B2suKh1q4jwHX8OKBiz4bTvso9lp-tQcaPiwZCIMZ9kTCctX-mc7YXxnDM4QjHAtNd6YQZYza7Y2-79LWM5ImZ0H4AXFfg4bmoICWjo1FwXi80_96YqONxZBdfPDi2rKi4bvyvvUwXPkfMLIjbIFO3ORZFN0KfWW2nFlbgPcx/s16000/NYD%20pork%20DSC_0596%20sq.jpg" title="Smoking pork butt on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just long enough until the sauce is cooked onto the pork butt - about 10-15 minutes.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnz0IZYPg8D7eo6jDq2UAGuHPWsyhXzseVgrsUOXSgkw8gcuqwx_3Y4x-ESbBX-JU4LXXbqc-s0sACnUh5cybPkuPsiWB5oQZj5m-pxwmMFi-e2GXmkQSXbyyHgkrAmWwMksXehcUtDDTrtyXOt_HY4lqGAT8FQYHInHg3fs0VdZp0ri-8q1mByVq/s750/NYD%20pork%20DSC_0603%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pork butt smoked on the Big Green Egg kamado grill" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnz0IZYPg8D7eo6jDq2UAGuHPWsyhXzseVgrsUOXSgkw8gcuqwx_3Y4x-ESbBX-JU4LXXbqc-s0sACnUh5cybPkuPsiWB5oQZj5m-pxwmMFi-e2GXmkQSXbyyHgkrAmWwMksXehcUtDDTrtyXOt_HY4lqGAT8FQYHInHg3fs0VdZp0ri-8q1mByVq/s16000/NYD%20pork%20DSC_0603%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alexis dropping the pork butt to begin pulling it. Nice bark, eh?</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJdac603-e-eDH2er6DE07HI8CDgWeGa3mJ2Ex8e2NEZu0WV4pHNmrBAUow1CxOKTVUs4n5Ps-gSqbyGykU-7QdXOmeUAjt3Jn1GvyU3cgAwShNebts6cn41UkXQCVFlzZEl0sD-X8AUHqWZVta_iArxw6PZeX7b7bJNgvarO-abUTIDaMahwT9U_/s750/NYD%20pork%20DSC_0609.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJdac603-e-eDH2er6DE07HI8CDgWeGa3mJ2Ex8e2NEZu0WV4pHNmrBAUow1CxOKTVUs4n5Ps-gSqbyGykU-7QdXOmeUAjt3Jn1GvyU3cgAwShNebts6cn41UkXQCVFlzZEl0sD-X8AUHqWZVta_iArxw6PZeX7b7bJNgvarO-abUTIDaMahwT9U_/s16000/NYD%20pork%20DSC_0609.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wearing cotton gloves under the food gloves lets you handle the steaming hot pork butt without burning your fingers.</td></tr></tbody></table><br />When Trevor grabbed a bite of the pulled pork, he mentioned wanting to have a BBQ burger. That was too good of an idea to resist.<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYWT5BExyIDt8yDu-ILAzrbhypc4mE-STXTPxy-FyBNt0MMuJYk1qrSFV2nZqsCj55Acird2P8QAPFo06kdSlbn4YEARPw_vNjdKfiRJMfbYMwlTGyQXjamaCW1PcAeR6B3sDApi3_A--Mak9-uI9nczR9gi42eVDSuKiBsMZZPumA2X_7X6Xvj-g/s588/NYD%20Pork%20DSC_0631.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="588" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYWT5BExyIDt8yDu-ILAzrbhypc4mE-STXTPxy-FyBNt0MMuJYk1qrSFV2nZqsCj55Acird2P8QAPFo06kdSlbn4YEARPw_vNjdKfiRJMfbYMwlTGyQXjamaCW1PcAeR6B3sDApi3_A--Mak9-uI9nczR9gi42eVDSuKiBsMZZPumA2X_7X6Xvj-g/s16000/NYD%20Pork%20DSC_0631.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So made 8-ounce patties from a brisket/sirloin blend, seasoned them with <a href="https://www.bbqproshop.com/fire-smoke-the-classic-bbq-rub-7-8-oz.html">Fire and Smoke's Classic rub</a>, and grilled them 4 minutes a side on my <a href="https://www.charbroil.com/cruise-435s-gas-grill-463258622">CharBroil Cruise</a> temperature-controlled gas grill.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQF1cyIx7YiJDPmlbsNtt-UiFrQa-JyX0VA74mEIoob5hNPbkvSKPqEgakMlED1FxOz0S_1BziL7CN2aZxg7wFfHplHIu6pt5yqzJnmh3LPZm6rFzFqGpuigpdbFRWiw5tvKgksxXlR7OV6Nrk3MtO1Dh9B2XT53YjheZSz16hMMf40p_hFyEQt7O/s651/NYD%20Pork%20DSC_0644.jpg" style="margin-left: auto; margin-right: auto;"><img alt="BBQ Burger - brisket burger patty, cheddar, pulled pork and candied bacon." border="0" data-original-height="651" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQF1cyIx7YiJDPmlbsNtt-UiFrQa-JyX0VA74mEIoob5hNPbkvSKPqEgakMlED1FxOz0S_1BziL7CN2aZxg7wFfHplHIu6pt5yqzJnmh3LPZm6rFzFqGpuigpdbFRWiw5tvKgksxXlR7OV6Nrk3MtO1Dh9B2XT53YjheZSz16hMMf40p_hFyEQt7O/s16000/NYD%20Pork%20DSC_0644.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">BBQ Burger - toasted brioche bun, half-pound burger, cheddar, pulled pork, mocha BBQ sauce, and candied bacon. NOICE! </td></tr></tbody></table><p style="text-align: justify;"><br /></p></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-41935929948006038122023-01-02T13:55:00.002-05:002023-01-02T13:55:33.664-05:00New Years Eve Brisket Cook<p>[FTC Standard Disclaimer] We received no compensation for this post. Any links that may earn us a commission are tagged [affiliate link].</p><p>We welcomed in 2023 by smoking a whole brisket and a pork butt overnight on New Year's Eve. Here's my notes about how the brisket cook went.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyPATEFZT41mHJG6ArAKV2-bur_tZ1ss9YMfTqrJd4x4_jSqoNBcZ-wJzQhyhq_QCg4N19SNL1aSQ50JvczROQZ5SScQ7CcfFCrlOOkFBlk4kBIoqTFlJVHiwMKy8yUc0bpqBhsSE0xlOv1RMXnOE5RR5O2A2B6YRT7W1qgovQcGjhk6jDFGR8kDm/s500/NYD%20Brisket%20DSC_8306.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyPATEFZT41mHJG6ArAKV2-bur_tZ1ss9YMfTqrJd4x4_jSqoNBcZ-wJzQhyhq_QCg4N19SNL1aSQ50JvczROQZ5SScQ7CcfFCrlOOkFBlk4kBIoqTFlJVHiwMKy8yUc0bpqBhsSE0xlOv1RMXnOE5RR5O2A2B6YRT7W1qgovQcGjhk6jDFGR8kDm/s16000/NYD%20Brisket%20DSC_8306.jpg" /></a></div><h3 style="text-align: left;">Meat Prep</h3><p>I started with an 18-pound USDA Prime, Certified Angus Beef Brand whole brisket.</p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><b>Wet aging</b> - I wet-aged the brisket in the original packaging for a few extra weeks.</li><li style="text-align: justify;"><b>Trimming</b> - I did a competition-style trim, meaning I separated the point from the flat. I mainly did that so it would fit in a large Big Green Egg but I also like getting bark on all sides of the point.</li><li style="text-align: justify;"><b>Injection</b> - I injected it with 2 cups of plain beef stock, skipping the typical phosphate-basted injections used in competitions. </li><li style="text-align: justify;"><b>Seasoning</b> - I used Thunderbird's Bravo Bark Builder for Beef and let it dry brine for about 6 hours before smoking. Usually, I do at least 10-12 hours but I was short on time and figured that some time was better than none, right?</li></ul><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcffRxKrB2J_Gm83V2A7xm7-20l9UH3TcrwJZgZTQU3aD6kqTsLxdiBDlUaPmCNTCIEoTewToFGh50DFmwoiLf60Ph5gGFuz3Hi_XILpINj1qC4H7vJC7LdaRuz8PphfWt8Q9ONQpli4jukk96MniL7q6eyM5EcXMDeOghwOGr8wpfI-F_Fzd8F15h/s500/DSC_8211.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcffRxKrB2J_Gm83V2A7xm7-20l9UH3TcrwJZgZTQU3aD6kqTsLxdiBDlUaPmCNTCIEoTewToFGh50DFmwoiLf60Ph5gGFuz3Hi_XILpINj1qC4H7vJC7LdaRuz8PphfWt8Q9ONQpli4jukk96MniL7q6eyM5EcXMDeOghwOGr8wpfI-F_Fzd8F15h/s16000/DSC_8211.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This brisket was a long boy! That meant I pretty much had to <a href="https://www.youtube.com/watch?v=0fUClEdzB3k" target="_blank">trim it comp-style</a>, which separates the point and the flat. Otherwise, it would be too long to fit inside one of my large Big Green Egg kamado grills. <br /></td></tr></tbody></table><br /><span><a name='more'></a></span><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNL690D4J9d7CsZlwYaDnbckxhqfOxj-l0DT74zGiTTjXfeNMXsXy7_lhOIu9h89_IkWQWE7XwFRCp-U7vXLBEOttBmfKyKPzjWJ8XpR3sq3nsuCAzN2H_MT-ETUGDxcudYG1ZeqyV7uH3P71tWIP0-COCO37-mfra3NNWBBKuY_QwtDhO3lybAoVW/s500/DSC_0524.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNL690D4J9d7CsZlwYaDnbckxhqfOxj-l0DT74zGiTTjXfeNMXsXy7_lhOIu9h89_IkWQWE7XwFRCp-U7vXLBEOttBmfKyKPzjWJ8XpR3sq3nsuCAzN2H_MT-ETUGDxcudYG1ZeqyV7uH3P71tWIP0-COCO37-mfra3NNWBBKuY_QwtDhO3lybAoVW/s16000/DSC_0524.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">USDA Prime is the grade. Certified Angus Beef is the brand.<br />Only 3% of beef meets the Prime grade AND Certified Angus Beef's 10 science-based quality specifications. [<a href="https://www.certifiedangusbeef.com/cuts/grades.aspx">Read more</a>]</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk7ARX9EpyJXrYxo6Vzz_j7w9SRcsPl82Rkirf_qP_t3GBmRH_mrXfV7_Yk0qubrLB8JatjjksHTrUaKbsLKXKtbmGnrFuF9GXxutLnpqpy3GbAxYykgh755bJPibyedWisw3Nb8VPRBPHH6jRa3L74LC9TG4p1p7zrEBxpGc5Mz6MCR15xX-oMih/s500/DSC_0532.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk7ARX9EpyJXrYxo6Vzz_j7w9SRcsPl82Rkirf_qP_t3GBmRH_mrXfV7_Yk0qubrLB8JatjjksHTrUaKbsLKXKtbmGnrFuF9GXxutLnpqpy3GbAxYykgh755bJPibyedWisw3Nb8VPRBPHH6jRa3L74LC9TG4p1p7zrEBxpGc5Mz6MCR15xX-oMih/s16000/DSC_0532.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thunderbird Bravo is intriguing because it is based on the flavors of Mexican mole' - chocolate, cinnamon, cumin, and cloves. </td></tr></tbody></table><br /><div style="text-align: justify;">Here's a tip for buying BBQ seasonings - when at all possible, buy directly from the company instead of a huge reseller like Amazon. You'll likely get fresher products and it's usually cheaper when you buy direct.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhXwDQenkPsajtlO744H8mTXNg5LOJP2JCSSl7KDW5N1elCvGKYz_KHXJwPLj-PG549XQWNe5F2F5jvzbSqRS3r_3iatgkumaPT0s_pH3BHA0eLkHur8bEpVeH2jik9C1PO4EmYsJNBS4o8Ke5tAYuODzSpvFS3kmikJF0u_9KGCWgKdFGEYwdKPo/s500/DSC_0538.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhXwDQenkPsajtlO744H8mTXNg5LOJP2JCSSl7KDW5N1elCvGKYz_KHXJwPLj-PG549XQWNe5F2F5jvzbSqRS3r_3iatgkumaPT0s_pH3BHA0eLkHur8bEpVeH2jik9C1PO4EmYsJNBS4o8Ke5tAYuODzSpvFS3kmikJF0u_9KGCWgKdFGEYwdKPo/s16000/DSC_0538.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Split, injected, and seasoned - ready to be covered and put in the fridge until it's time to smoke. As you can see, the flat on this brisket was HUGE!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Smoker Set-Up</h3><div><div style="text-align: justify;">I was originally going to use my Oklahoma Joe Rider DLX so I could leave my aircraft carrier-sized brisket whole. That smoker has tons of room. But the weather looked sketchy, so I used a Big Green Egg since I have those under my gazebo, protected from rain and snow. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">As with any long cook, I started by cleaning out my smoker to ensure that air flowed freely for the entire cook. Nobody likes waking up at 4am to find their fire had dropped temp or died because ash had clogged airflow. An ounce of prevention...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTOG4cce6t0Y6aHFKS32ueMt__BUoGFMJnwUw23Rls_Sk7FRaliHRDhFDjtB4KJ3R6oAPepb44dEmG3fryoGOR5iOb-sLq76LLZhGPVZoJnIWZQqA5P468G6O9-DG0oX4SPJ1-ypkrOFbbTvv9n41HRyeHrtTx18Wyamdy7OIBTKeeXlbyfCKRx9t/s500/DSC_8229.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTOG4cce6t0Y6aHFKS32ueMt__BUoGFMJnwUw23Rls_Sk7FRaliHRDhFDjtB4KJ3R6oAPepb44dEmG3fryoGOR5iOb-sLq76LLZhGPVZoJnIWZQqA5P468G6O9-DG0oX4SPJ1-ypkrOFbbTvv9n41HRyeHrtTx18Wyamdy7OIBTKeeXlbyfCKRx9t/s16000/DSC_8229.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A <a href="https://kickashbasket.com/">Kick Ash Basket</a> also helps guarantee a good fire. I start with fresh Jealous Devil XL lump charcoal and 3 or 4 blocks of wood. Then I cover this with the leftover lump charcoal that I had previously shaken in the Kick Ash Basket to get rid of the ash.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPbGTepNFamlEukWk8B7sARWX9KKozyazAB4eFQQF44c7x4UnD26zc4oT6E67yUQn4L2qt0v-DwlXgkNJZEL13NwWm6uLURXZIplzYLemFBNdFIm0nnOh0BcQM0nKQoDh9p0lJURRLD4yge3iSsjQ1EKdOp1es7BUN3BOL-sT7cw26aYTDTrE4dBh/s500/NY%20Brisket%20DSC_0549.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPbGTepNFamlEukWk8B7sARWX9KKozyazAB4eFQQF44c7x4UnD26zc4oT6E67yUQn4L2qt0v-DwlXgkNJZEL13NwWm6uLURXZIplzYLemFBNdFIm0nnOh0BcQM0nKQoDh9p0lJURRLD4yge3iSsjQ1EKdOp1es7BUN3BOL-sT7cw26aYTDTrE4dBh/s16000/NY%20Brisket%20DSC_0549.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So let's talk wood. Normally, I would go with post oak and/or pecan. All I had on hand was hickory, it's my preferred for smoking pork but it also works with beef. I use Jealous Devil Smoke Wood Blocks and cut them in quarters. In my opinion, this size works best for kamado grills. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7gMkP7XRhTdrVfzsN3ppDJFCJr6mEsRv0rYWQDUzK7I9D1zuhJCB8YT7yQx862-Sa2rGOA3F4S7BNmlvHFt-03GrvlMZAReLd7rdwHcq40AEHoj52Bd64PV0_gU4X2VxThwdrFAjZfptmllB5L6euyVvTGrT9OvqVw3g_rgpGa4dTK_PIkqTTVaD/s500/DSC_0554.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7gMkP7XRhTdrVfzsN3ppDJFCJr6mEsRv0rYWQDUzK7I9D1zuhJCB8YT7yQx862-Sa2rGOA3F4S7BNmlvHFt-03GrvlMZAReLd7rdwHcq40AEHoj52Bd64PV0_gU4X2VxThwdrFAjZfptmllB5L6euyVvTGrT9OvqVw3g_rgpGa4dTK_PIkqTTVaD/s16000/DSC_0554.jpg" /></a></td></tr><tr><td class="tr-caption">My sister gave me an <a href="https://ceramicgrillstore.com/products/13x17-oval-ceramic-stone-large">oval stone heat deflector</a> from the Ceramic Grill Store. I accidentally broke my old one after 5 or 6 years. If you have a kamado and smoke ribs or brisket, you want one of these. <i><b>No more having the ends of your ribs/brisket stick out over direct heat, where traditional round deflectors leave unshielded.</b></i></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XeLMRiXIP9z358ZcI5wrP08Gd2in5NuXFOMmH5Do7GJ4jej4TtSMjhxIvo3YpG9xHVQLLilhgfSbrin7YJMX_GyI-sidKDX1ZvuHkfMsp84O-TnjwKe0K7387oifpwHtQrB24jTi2K7TEnyRFyDU-QZkDHHNQoFiEHVPnwla9qO_Nm5ka4k03vf/s500/DSC_8236.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XeLMRiXIP9z358ZcI5wrP08Gd2in5NuXFOMmH5Do7GJ4jej4TtSMjhxIvo3YpG9xHVQLLilhgfSbrin7YJMX_GyI-sidKDX1ZvuHkfMsp84O-TnjwKe0K7387oifpwHtQrB24jTi2K7TEnyRFyDU-QZkDHHNQoFiEHVPnwla9qO_Nm5ka4k03vf/s16000/DSC_8236.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Adjustable Rig (also from Ceramic Grill Store) set up was like this inside the Egg. I put the point on the middle rack and the flat on the top rack.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWKGP6xWyiLVpx443vAdGFSNx8o5mjkazlMmoJEWLAYIuPBFV18-lODAltQL0ZbGHl2YgyIPFFIb1S-pXad4WmwQ1wtlvvKUtvsZdfuntorJu_768fZ3kBqm1iO-uQvfoa6wXgyr8nCd7mV15aARiDvtaeHv3DVj6MiUFgK5FhsQI40J_Pmro_vLJ/s500/NY%20Brisket%20DSC_0564%20SQ.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWKGP6xWyiLVpx443vAdGFSNx8o5mjkazlMmoJEWLAYIuPBFV18-lODAltQL0ZbGHl2YgyIPFFIb1S-pXad4WmwQ1wtlvvKUtvsZdfuntorJu_768fZ3kBqm1iO-uQvfoa6wXgyr8nCd7mV15aARiDvtaeHv3DVj6MiUFgK5FhsQI40J_Pmro_vLJ/s16000/NY%20Brisket%20DSC_0564%20SQ.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For overnight fire management, I used the Thermoworks Signals pictured on the left paired with a Billows fan to stoke the fire as needed. This unit will manage your temperature and monitor the internal temperature of three different items all at the same time. I recently did a <a href="https://www.nibblemethis.com/2022/12/product-review-thermoworks-signals-and.html">full review</a> of the Signals/Billows after using them for 18 months.<br /><a href="https://www.thermoworks.com/signals/?tw=NIBBLEMETHIS">Thermoworks Signals</a> / <a href="https://www.thermoworks.com/billows/?tw=NIBBLEMETHIS">Thermoworks Billows</a> [Affiliate links]<br />(01/02/2023 Signals are currently discounted by $47.80 and Billows are discounted $19.75)</td></tr></tbody></table><br /><h3 style="text-align: left;">The Cook</h3><p>My plan for this cook was to </p><p></p><ul style="text-align: left;"><li>Smoke the brisket at 250°f until the bark was set (about 5-6 hours or an internal temp of around 170°f on a kamado grill).</li><li>Then wrap the point and flat with a little stock, raise the cooking temperature to 290°f and finish until the brisket was tender (typically just a few hours or around 203-208°f).</li><li>Rest the brisket for 1-2 hours in a heated Cambro.</li></ul><p></p><p>I didn't get a lot of pictures during the overnight portion, mainly because I was half-asleep.</p><h4 style="clear: both; text-align: justify;">8:30pm</h4><div class="separator" style="clear: both; text-align: justify;">Lit the smokers (I was also cooking a pork butt) and let the Signals handle bring the cooking temperature up to 250°f</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h4 style="clear: both; text-align: justify;">10pm</h4><div class="separator" style="clear: both; text-align: justify;"><ul><li>Add 1 wood cube to a burning area of coals, just before putting the flat on. There's already three in the coals. </li><li>Take the brisket flat out of the fridge, remove the plastic wrap, apply a fresh light coat of seasoning.</li><li>Put the flat on the top rack, stick a temp probe in the thickest part.</li><li>Spritz the flat with quality apple juice.</li></ul></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihesZIIzsK8Ho3UrcgGugQe9BfyC1c160sXMmBTAhu8uMgrQHVwmPIsIm5jxJnOu8Tga4JGXxUcK4l76X0qsr_2zUxBl9qM8qBKpmiZEeZ5P6fElZ8jxEceic9hoPyr5xdRc5GuPsq1hBSfxBbpizvfUVtbCZIA_KIcN00TfoSUd7ibFgUAzSucuc-/s500/NYD%20Brisket%20DSC_8249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihesZIIzsK8Ho3UrcgGugQe9BfyC1c160sXMmBTAhu8uMgrQHVwmPIsIm5jxJnOu8Tga4JGXxUcK4l76X0qsr_2zUxBl9qM8qBKpmiZEeZ5P6fElZ8jxEceic9hoPyr5xdRc5GuPsq1hBSfxBbpizvfUVtbCZIA_KIcN00TfoSUd7ibFgUAzSucuc-/s16000/NYD%20Brisket%20DSC_8249.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I put a light, fresh layer of seasoning on the flat just before I put it on the smoker.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-Si8_gKU2QUIkiMe7ucVTCi-fQ8f3XkB8x0RpuOzdjYL4rtkeQCmuJJ1sKIoRUvkoPwa3WBprNdSx6X5d-n3MOYEyelqLwe46EFcEA981yHhAE2Dcjjsg7QH0qco5jDiXis_LPaBq3mh4GPVcNOSPiKhftqmXu2rB2O19oQYbFMnpJRjDAwpZA7U/s718/DSC_8259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="718" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-Si8_gKU2QUIkiMe7ucVTCi-fQ8f3XkB8x0RpuOzdjYL4rtkeQCmuJJ1sKIoRUvkoPwa3WBprNdSx6X5d-n3MOYEyelqLwe46EFcEA981yHhAE2Dcjjsg7QH0qco5jDiXis_LPaBq3mh4GPVcNOSPiKhftqmXu2rB2O19oQYbFMnpJRjDAwpZA7U/s16000/DSC_8259.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Even the flat by itself just barely fit onto the standard grill grate! I think this was the biggest flat I've ever cooked on a kamado grill.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ctEhO0QId6KOijgGZJqoGjlxS4SkhtCV_EQP5vLX17QpNsa4DQxg-tgJHdobOOHDzIwIMtU0qmc5DEY_oA-G4S-C58a0RIkSIP-gRUG1n01boZRM-Fgu4hDOTCk7tQxr0QlaUloe48jYKkm4e1gGVrRc4efw1EaVBvO8N3m9xq4k0YDbFwSqtwBQ/s500/DSC_8257.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ctEhO0QId6KOijgGZJqoGjlxS4SkhtCV_EQP5vLX17QpNsa4DQxg-tgJHdobOOHDzIwIMtU0qmc5DEY_oA-G4S-C58a0RIkSIP-gRUG1n01boZRM-Fgu4hDOTCk7tQxr0QlaUloe48jYKkm4e1gGVrRc4efw1EaVBvO8N3m9xq4k0YDbFwSqtwBQ/s16000/DSC_8257.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Notice that the lower rack is empty. The point cooks faster than the flat, so I typically give the flat a 1 hour head start and then they finish about the same time. Typically....</td></tr></tbody></table><br /><h4 style="text-align: left;">11pm</h4></div><div><ul style="text-align: left;"><li>Add another block of wood to the burning coals.</li><li>Freshen up the seasoning on the brisket point.</li><li>Add the point to the smoker on the middle grate.</li><li>Spritz the flat and point with apple juice.</li></ul><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_ViqaI56c8ayqBMxZ0VN-o8ExglWfqur-3QzNNY1HNLXXmw6Iy3hwOc51h7dvilvLPQJrvRnUkf1jihU7_tJ7rNWGC6YyXGGVSaAM-1fBn5mu3dFnDXchoxEklDHtSzmM5jWiKZoh-fNVafRfx6-ZDKNMJ5K2-LyWmfYCqFLfMgB3uNsSenD3wgZ/s750/NY%20Brisket%20DSC_0558%20IG%20story.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_ViqaI56c8ayqBMxZ0VN-o8ExglWfqur-3QzNNY1HNLXXmw6Iy3hwOc51h7dvilvLPQJrvRnUkf1jihU7_tJ7rNWGC6YyXGGVSaAM-1fBn5mu3dFnDXchoxEklDHtSzmM5jWiKZoh-fNVafRfx6-ZDKNMJ5K2-LyWmfYCqFLfMgB3uNsSenD3wgZ/s16000/NY%20Brisket%20DSC_0558%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just before putting the flat on at 11pm.</td></tr></tbody></table><br /><h4 style="text-align: left;">1am and 3am </h4></div><div style="text-align: justify;">Spritzed the flat and point with apple juice. I do this every few hours on a kamado or my DSS pit because they are moist cooking environments. If I'm cooking on a pellet cooker, drum or offset, I normally spritz about once an hour.</div><div style="text-align: justify;"><br /></div><h4 style="text-align: justify;">6:30am</h4><div>Cooking temps have been steady all night. </div><div><ul style="text-align: left;"><li>The internal temps were 158°f and 159°f but the bark was where I wanted it in terms of color (earlier than usual). So I wrapped both pieces with about a half cup of beef stock in a double sheet of foil.</li><li>Tip: Fold the edges of the foil up before pouring the stock or you'll find out how level/unlevel your grilling table surface is.</li><li>I was supposed to boost the cooking temps to 290°f (what I do in competitions) at this point but I forgot.</li></ul><h4 style="text-align: left;">8:30am</h4><div><ul style="text-align: left;"><li>The point was registering 205°f and I could feel it was floppy and flexible so I pulled it from the smoker and let it rest in a preheated Cambro hotbox. You could also use a dry cooler with towels but I love the convenience of the Cambro.</li><li>The flat was only registering an internal temperature of about 185°f. That's a bit further behind than usual but it was a BIG flat.</li></ul><h4 style="text-align: left;">10:45am</h4></div><div><ul style="text-align: left;"><li>The flat was now showing an internal temp of 203°f.</li><li>When I picked it up, it didn't feel relaxed yet but I took it out to check anyway.</li><li>I probed in a few places with my Thermapen. It was still resisting and the Thermapen registered an internal temp of 185°f. </li><li>Since one piece of equipment was telling me one thing but my gut, probe sensitivity, and another thermometer told me otherwise. Maybe my probe wasn't placed well? I reset the temp probe from the Signals and the temp changed to 185°f. Yep, this brisket flat still has a while to go.</li><li>Oh yeah.....this was when I caught my earlier mistake and I upped the cooking temperature to 290°f.</li></ul><h4 style="text-align: left;">Noon</h4><div><ul style="text-align: left;"><li>Went ahead and pulled the point from the Cambro since it had been holding for 4 hours.</li><li>I took the point from the foil and put it on a smoker at 275°f to give it a last kiss of smoke and to reset the bark.</li><li>Sliced it up. Deeeelicious.</li></ul><div><br /></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8MPhkHWIabUUES46P7hMdp3mQizNzuQ01tG1jYxG6LJMEJOe0nB4R4B8O1Q-CljRg7ZeIWVdINRrHhkf1eR9WYuYaUYBVnBnwcYCI7h6JhTcGe9J9bII6H4LvH06pKQD1ECu8vDSEAgoENSnPzEXJ8FVYuQyt5KOd1dXmOpOtlpYk6KYdglHDhS4/s500/NYD%20Brisket%20DSC_8288.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8MPhkHWIabUUES46P7hMdp3mQizNzuQ01tG1jYxG6LJMEJOe0nB4R4B8O1Q-CljRg7ZeIWVdINRrHhkf1eR9WYuYaUYBVnBnwcYCI7h6JhTcGe9J9bII6H4LvH06pKQD1ECu8vDSEAgoENSnPzEXJ8FVYuQyt5KOd1dXmOpOtlpYk6KYdglHDhS4/s16000/NYD%20Brisket%20DSC_8288.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The last 10 or 15 minutes on the smoker help reset the crust, which can get steamed and soft while resting in the Cambro. It also adds a last note of smoke. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4JoLrG5M4VvdxNMuOaYOIn5ff8nSQAvXUHH9jSuFVWAVeyluf0IrHeM_7pxGUe7zgjE-Px7vDszoXf32hri7m7-5MS30uOZPUSOi1SUcLY1jLMbeLRwgGXPeJGnRJRrxFKDGlwQH0r2Uv5pgQw-Gs4ujc5OhxKFilTILKv--ManSDh-WWo0D4Ug_/s500/NY%20Brisket%20DSC_0614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4JoLrG5M4VvdxNMuOaYOIn5ff8nSQAvXUHH9jSuFVWAVeyluf0IrHeM_7pxGUe7zgjE-Px7vDszoXf32hri7m7-5MS30uOZPUSOi1SUcLY1jLMbeLRwgGXPeJGnRJRrxFKDGlwQH0r2Uv5pgQw-Gs4ujc5OhxKFilTILKv--ManSDh-WWo0D4Ug_/s16000/NY%20Brisket%20DSC_0614.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Normally I would have made burnt ends at this time but I was craving fatty sliced brisket instead so we sliced the point up. It was tenderlicious! </td></tr></tbody></table><br /><div><br /></div><h4 style="text-align: left;">1pm</h4></div><div><ul style="text-align: left;"><li>Flat still only reading 198.5°f but it feels about right</li></ul><h4 style="text-align: left;">1:15pm</h4></div><div><ul style="text-align: left;"><li>Flat finally hits 200°f. </li><li>Pulled it out, feels relaxed and jiggly like it should.</li><li>Temp probes go in like butter.</li><li>Pulled the brisket flat from the grill and rested it in the Cambro.</li></ul><h4 style="text-align: left;">Final Graph from Thermoworks Signals</h4><div>I like looking at the graphs from my cooks, you learn and reaffirm things. Here are some things to notice.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkaGkSr4nC51Y6H4H2rKLTyoAexcxb2LrLagXFkvrmFayGG8SDyAkqLGsWAlAYfiQ4MX_6JS0mmQMihkz_DApog4-LoIgc-5Z1HzurlUw-v8nTtzqkspFCKgNnd_A0ivPz0zxaizauGmWelKi5dGxlIjhcicQWg4q_XNmzVhAS1rRb__O_9fOC7Qv/s713/Screenshot_20230101_131812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkaGkSr4nC51Y6H4H2rKLTyoAexcxb2LrLagXFkvrmFayGG8SDyAkqLGsWAlAYfiQ4MX_6JS0mmQMihkz_DApog4-LoIgc-5Z1HzurlUw-v8nTtzqkspFCKgNnd_A0ivPz0zxaizauGmWelKi5dGxlIjhcicQWg4q_XNmzVhAS1rRb__O_9fOC7Qv/s16000/Screenshot_20230101_131812.jpg" /></a></div><ul style="text-align: left;"><li>Notice how steadily the temps ran at 250°f except for the times when I opened my smoker. That's the Signals and Billows doing their jobs.</li><li>Notice how the point (blue line) went on an hour later but caught up and pass the flat. </li><li>Notice how the internal temps jump up when I wrapped the parts at 6:30am. That's because the evaporative cooling was stopped by the foil.</li><li>Notice how the flat temp (yellow line) fell back to 185°f when I reset it at 10:45am.</li></ul><h4 style="text-align: left;">2:15p</h4></div><div><ul style="text-align: left;"><li>Removed the flat from the Cambro. </li><li>Upon inspection, the bark was beautiful and firm, I didn't need the last 10 minutes on the smoker so I sliced it straight away.</li><li>Outstanding bark, just about flawless. Bravo definitely is a bark builder!</li><li>The flat was juicy and tender, passing the bend test easily. </li><li>The flavors started beefy and smoky then transitioned to the subtle mole' flavors - cinnamon, smoky, dark chocolate, and slightly fruity. </li><li>Normally, I pair two rubs on brisket, one being a peppery SPG type. I think I would do that with Bravo as well the next time as I like the first three tastes my brisket yields to be: pepper, smoke, and beef. </li></ul></div></div><div><br /></div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZBL2lg2aNfOlFJBuLXFvjaBNslGuO9wvdkIbv7Ju8Q88tkqDdkO5lWBb3GA6jMuRyFsqhQiygTFR-hW6f39wXj8VtYr_52s7-b41ygQ493lu3Hy0ihxaWQXRqzAgEuOM_6CoAfx6CqrwC48pA8mQl93RbO4r_F3ICO4ibzX8GZsGUniPirRGpojp/s500/NY%20Brisket%20DSC_0620.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZBL2lg2aNfOlFJBuLXFvjaBNslGuO9wvdkIbv7Ju8Q88tkqDdkO5lWBb3GA6jMuRyFsqhQiygTFR-hW6f39wXj8VtYr_52s7-b41ygQ493lu3Hy0ihxaWQXRqzAgEuOM_6CoAfx6CqrwC48pA8mQl93RbO4r_F3ICO4ibzX8GZsGUniPirRGpojp/s16000/NY%20Brisket%20DSC_0620.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black gold! Just look at that bark.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIr6TsJY0QsCMxnAHbZPa5RhWc5AWHAe5z73is7adk03nbjTTtkrkXwHgBUIMSe-FmjlfLatN6_zA0PbWe0thEMxbifX9sL7Q1ITTI6Y5sj7wEQmCfZQ9LxSj1GzYu1zNJh2I6MP-cPTCcq45iJcOQfdI0rG19gltvi1V2XBtVIrn7VSNyJ6zo9mG/s500/NYD%20Brisket%20DSC_8309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIr6TsJY0QsCMxnAHbZPa5RhWc5AWHAe5z73is7adk03nbjTTtkrkXwHgBUIMSe-FmjlfLatN6_zA0PbWe0thEMxbifX9sL7Q1ITTI6Y5sj7wEQmCfZQ9LxSj1GzYu1zNJh2I6MP-cPTCcq45iJcOQfdI0rG19gltvi1V2XBtVIrn7VSNyJ6zo9mG/s16000/NYD%20Brisket%20DSC_8309.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It sure took a long time but it was worth it!</td></tr></tbody></table></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-49199182598346808052022-12-18T14:05:00.001-05:002023-07-04T15:35:36.123-04:00Product Review: Thermoworks Signals and Billows<p style="text-align: justify;"><i>[FTC Standard Disclosure] I paid full price for my Thermoworks Signals and Billows. I used Thermoworks products for over a decade before recently agreeing to become an affiliate seller for Thermoworks. All links in this post are affiliate links and I earn a commission if you purchase through these links.</i></p><p style="text-align: justify;">Last week, I was speaking with a relatively new user of kamado grills and he wasn't familiar with electronic controllers. That made me realize I had not yet written up my review of the Thermoworks Signals/Billows combination for controlling smokers/grills.</p><p style="text-align: justify;"></p><ul><li><a href="https://www.thermhttps://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f7bf662f-efaa-4dfd-9138-7608f2a4ec14&url=https%3A%2F%2Fwww.thermoworks.com%2Fsignals%2Foworks.com/signals/?tw=NIBBLEMETHIS">Thermoworks Signals BBQ Alarm Thermometer</a> with WiFi and Bluetooth Technology (currently 239)</li><li><a href="https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f7bf662f-efaa-4dfd-9138-7608f2a4ec14&url=https%3A%2F%2Fwww.thermoworks.com%2Fbillows%2F">Thermoworks Billows Temperature Control Fan Kit</a> (currently $79) </li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0oL_8tVn-TG-MdYfkd2RO6pDYg4rB4umLEQxcW3B1FTJSNOHPJoN4xBQJUZ_-yshKFjavayd4USyrCWpbZhrX-Jd3IK6Xl5_1ukZLAG6fYTp9wa-91YBRnCqyX3O2pEAsMmX5-d179Ul6b-rrP3ENsq8RIuKPRuYf4AP5UyCEZKAGmL5oZkw3xTH/s500/20210901_180424.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Thermoworks Signals" border="0" data-original-height="405" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0oL_8tVn-TG-MdYfkd2RO6pDYg4rB4umLEQxcW3B1FTJSNOHPJoN4xBQJUZ_-yshKFjavayd4USyrCWpbZhrX-Jd3IK6Xl5_1ukZLAG6fYTp9wa-91YBRnCqyX3O2pEAsMmX5-d179Ul6b-rrP3ENsq8RIuKPRuYf4AP5UyCEZKAGmL5oZkw3xTH/s16000/20210901_180424.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is the Signals controlling my large BBQ pit while smoking 3 briskets.<br />I own 6 models and 3 brands of controllers.<br />I have used this controller for 18 months.<br />So this is an in-depth, thorough review.</td></tr></tbody></table><br /><div><br /></div><h2 style="text-align: left;">Intro to Electronic Controllers</h2><div>Electronic Controllers are equipment that uses some type of processor (CPU) and a fan to control the temperature of your smoker/grill at a chosen temperature. It's a feedback loop. The CPU reads from a probe inside the grill and if the grill temperature is less than the chosen temperature, the CPU tells the fan to cut on. The fan will stoke the fire, increasing the temperature. The CPU checks back for the result and readjusts. It's more complicated than that, but that's the gist. </div><p></p><p style="text-align: justify;"></p><ul style="text-align: left;"><li><b>Advantages</b></li><ul><li style="text-align: justify;">Consistent monitoring leads to a consistent fire (within variables)</li><li style="text-align: justify;">SLEEP! It's nice to sleep during overnight cooks without having to worry about the temperature dropping or the smoker getting too hot.</li></ul><li style="text-align: justify;"><b>Things can still go wrong</b> when using a controller, for example - the grill runs out of fuel, airflow gets restricted, the temperature probe fails, or power failures.</li><li style="text-align: justify;"><b>Learn fire management first! </b>I strongly recommend people use the manual controls of their grill or smoker for six months before starting to use an electronic controller. There's no substitute for knowing how to manage the fire on your grill.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaIAsFclh6sXeK3y4WlDsy5DaHzsNuQIWJZPV-sPNmR0vM4J6IRyo7AvjTB1Zwv2NdzuzRkBBN42C2k1gJelLbvi9rPawEt11LqUyX8GNCzTfp-lHxqGBB-coULX7XklSpIqL5mxOFBYZCLE4kDNs3iJycd3OVZRqWR475ojWSbcNWmqAgixkyHwv/s500/billows-system.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="236" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaIAsFclh6sXeK3y4WlDsy5DaHzsNuQIWJZPV-sPNmR0vM4J6IRyo7AvjTB1Zwv2NdzuzRkBBN42C2k1gJelLbvi9rPawEt11LqUyX8GNCzTfp-lHxqGBB-coULX7XklSpIqL5mxOFBYZCLE4kDNs3iJycd3OVZRqWR475ojWSbcNWmqAgixkyHwv/s16000/billows-system.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Credit: Thermoworks</td></tr></tbody></table><br /><div><br /></div><div>So now that you know WHAT an electronic controller does, HOW WELL does the Signals/Billows combo do that? </div><div><br /></div><h1 style="text-align: left;">Signals Features</h1><div>The Signals is the CPU or "brains" of the controller. It is what monitors and analyzes what's going on in your smoker/grill and it's what tells the fan what to do.</div><div><br /></div><h3 style="text-align: left;">Four Channels</h3><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0LRmOgXzuaMRvkeUFBublyAqqNA11ITeC6Y0Od0D0mXjBApgDkGc-ow6vhwxyLrI9gHxQ4CK6KZuZDcqXMuzpWTxWfV7s89eLmxxAQ2FuG05q4UDt3DCMD075gjlmtIinr_dQXwblNFqu83I69_HCsreYxfNb3gMAx7i6va25OY5_YXkBF5GRiIa/s500/Thermoworks%20Signals%20Billows%20DSC_8895.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0LRmOgXzuaMRvkeUFBublyAqqNA11ITeC6Y0Od0D0mXjBApgDkGc-ow6vhwxyLrI9gHxQ4CK6KZuZDcqXMuzpWTxWfV7s89eLmxxAQ2FuG05q4UDt3DCMD075gjlmtIinr_dQXwblNFqu83I69_HCsreYxfNb3gMAx7i6va25OY5_YXkBF5GRiIa/s16000/Thermoworks%20Signals%20Billows%20DSC_8895.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">The Signals is a 4-channel cooking thermometer that is useful for BBQ, oven roasting, deep frying, sous vide cooking, home brewing, and candy making. You can monitor 4 meats or 3 meats and 1 cooking temperature probe at the same time.</span></td></tr></tbody></table><div><div><br /></div><h3 style="text-align: left;">Connectivity and Smart Technology</h3><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2e2NPZucENlPXS3RTBd1D9b5v_rmh1iFD4z-t1dnC8Aso9ViPmAIvA3BwkXYH6tVFoK2sPUt6ofek6pSZC_MM2u9Gt5DtQSD6x47f4Ez2dRKT7wIt8twMCaIqx-Yv1EpHiBJF9MMyGPow9EkEtTOx657VG9DTCGlbXmfY8O5hZH09QPa-S0XynTh/s500/20221217_124455.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="468" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2e2NPZucENlPXS3RTBd1D9b5v_rmh1iFD4z-t1dnC8Aso9ViPmAIvA3BwkXYH6tVFoK2sPUt6ofek6pSZC_MM2u9Gt5DtQSD6x47f4Ez2dRKT7wIt8twMCaIqx-Yv1EpHiBJF9MMyGPow9EkEtTOx657VG9DTCGlbXmfY8O5hZH09QPa-S0XynTh/s16000/20221217_124455.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The Signals device has both Bluetooth and Wi-Fi technology. The smartphone app unleashes the full power and flexibility of the Signals unit. More about that later.<br /><b>TIP for Wi-Fi</b> - Most home routers today offer 2.4GHz (longer range) and 5GHz (faster speed). Most grilling areas are far from the router so most BBQ and grilling devices are designed for the 2.4GHz. If you experience connectivity issues with grilling equipment, <i>make sure the 2.4GHz setting is enabled on your home router.</i> </span></td></tr></tbody></table><br /><h3 style="text-align: left;"><b>It's Alarming!</b></h3></div><span><a name='more'></a></span><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYFE2dC0KKMF1Hr3fevdcynt_ZwjwnGSx_WjaWX296sir_p_DqNxM-1udh2VGrFzAy077V3D4aLEuf3g8q1MX0BcloOdiv-62mDd7m12u77JWdluw2e6BRtVMGUitTHe_QnsTtBQE-NaTHeGR0huep7JUPuFXli5yKtFARF1a-93B8n8ekYFZg5BD/s500/Thermoworks%20Signals%20Review%20DSC_8181.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYFE2dC0KKMF1Hr3fevdcynt_ZwjwnGSx_WjaWX296sir_p_DqNxM-1udh2VGrFzAy077V3D4aLEuf3g8q1MX0BcloOdiv-62mDd7m12u77JWdluw2e6BRtVMGUitTHe_QnsTtBQE-NaTHeGR0huep7JUPuFXli5yKtFARF1a-93B8n8ekYFZg5BD/s16000/Thermoworks%20Signals%20Review%20DSC_8181.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Each channel has audible (90db) high-temp and low-temp alarms. That's as loud as a subway or a motorcycle 25 feet away, so you're not likely to miss it. Also, you can have alerts sent to your smartphone.<br /></span></td></tr></tbody></table><br /><h3 style="text-align: left;"><b>Temperature Probes</b></h3></div><div>The Signals uses <a href="https://www.thermoworks.com/shop/products/probes/pro-series/?tw=NIBBLEMETHIS">Thremoworks Pro-Series temperature probes</a>. The unit comes with 3 food probes and 1 air temperature probe. </div><div><ul style="text-align: left;"><li><b>Durable</b> - The first thing to go bad on most BBQ electronics is the wire (aka lead) to the temp probe. Many remote probe thermometers max out at 572f° (300c°)</li><li><b>Flexible</b> - The Pro-series is compatible with most consumer-grade Thermoworks products. This lets you share probes between devices, saving money.</li><li><b>Options</b> - The Pro-series offers a variety of probes, such as; curved, straight, short, long, needle, and waterproof (for sous vide).</li></ul></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2AcchPHkfJsY9h0Dqc4Oq0KXoFLBN6_0cfDnRvBKj_UffKev4P5708N6CYOVAAt2Pliih27gYkl0qKKNKvP_GJh4_QLnNRhMlqXQAk10amN_s75VxMj6ZZOzs8gVy1hmxOL9guMn47okKiIODABYImQ3hugETvZPKuwSDYRXDKnIT1rtjpaAVo1z/s500/Thermoworks%20pro%20series%20probes%20DSC_8896.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2AcchPHkfJsY9h0Dqc4Oq0KXoFLBN6_0cfDnRvBKj_UffKev4P5708N6CYOVAAt2Pliih27gYkl0qKKNKvP_GJh4_QLnNRhMlqXQAk10amN_s75VxMj6ZZOzs8gVy1hmxOL9guMn47okKiIODABYImQ3hugETvZPKuwSDYRXDKnIT1rtjpaAVo1z/s16000/Thermoworks%20pro%20series%20probes%20DSC_8896.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The signal uses the Thermoworks Pro-series temperature probes, which are also compatible with Smoke, ChefAlarm, and DOT series thermometers.<br /><br /></span></td></tr></tbody></table><h3><b>Device Construction and Design</b></h3></div><div>The Signals has a plastic composite body with molded seals that give the Signals weather resistance, slip resistance, and magnetic mounts. It's easy to clean the unit after each use.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE24gbEcRKpyhnrmEgH7IL0AsvxgAKZM9F46TIFNM8R9JL-gdV5ljJLyujA8-q3kwO1lJiYeHGUEZt5NGfWbyvNOTvqh7Davu8EpU7mK7k505Dn_kaP92ewncX3IKgQAsXzsfOBi6l0IeGmpRPkwFEabtyznJB-gr-su_UqrkYpKxE4gtQqPlRGb0L/s620/Themoworks%20Signals%20Review%20DSC_8174.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="620" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE24gbEcRKpyhnrmEgH7IL0AsvxgAKZM9F46TIFNM8R9JL-gdV5ljJLyujA8-q3kwO1lJiYeHGUEZt5NGfWbyvNOTvqh7Davu8EpU7mK7k505Dn_kaP92ewncX3IKgQAsXzsfOBi6l0IeGmpRPkwFEabtyznJB-gr-su_UqrkYpKxE4gtQqPlRGb0L/s16000/Themoworks%20Signals%20Review%20DSC_8174.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The plastic body with molded seals gives the Signals an IP66 splashproof rating</span></td></tr></tbody></table>.<div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwBQq8eWKOBKz7Plt2t9Iv6vtDq8VJGKEBCUHrHEO2aYNKcoUwYsD9TKmquD499zi9mYSiGhfKqTYgPp-uPF4dcLj0vL3ylZn2RUMzpLeZPJXBTz94y9fBTL0wJL7FTKfed5XCuDJ1TbrqiKJjYElzexEXw3TLTR-IkSzYHL6xGXejkhjY2hyBArq/s500/Thermoworks%20Signals%20review%20DSC_8178.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="378" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwBQq8eWKOBKz7Plt2t9Iv6vtDq8VJGKEBCUHrHEO2aYNKcoUwYsD9TKmquD499zi9mYSiGhfKqTYgPp-uPF4dcLj0vL3ylZn2RUMzpLeZPJXBTz94y9fBTL0wJL7FTKfed5XCuDJ1TbrqiKJjYElzexEXw3TLTR-IkSzYHL6xGXejkhjY2hyBArq/s16000/Thermoworks%20Signals%20review%20DSC_8178.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The back of the unit has 2 magnets that are strong enough to securely support the device when mounted to a metal surface. </span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV3kZuSVJQb4B36WVL6YsWV3pmzeAVy3Egm33EX3UZqyL2pH2rNUF8qVEVw-xnexW5g9jbRJid82FjYU4V06HdRHsyVY1ndChC93hIQMHze3dQhFC4L_Tcq-xou_8XHmI5ze9gUVNY2rPen7Q40uJCXE24N06dRuQvpUaxi0ytSAVAg5tIpWtn0xC/s500/Thermoworks%20Signals%20review%20DSC_8183.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV3kZuSVJQb4B36WVL6YsWV3pmzeAVy3Egm33EX3UZqyL2pH2rNUF8qVEVw-xnexW5g9jbRJid82FjYU4V06HdRHsyVY1ndChC93hIQMHze3dQhFC4L_Tcq-xou_8XHmI5ze9gUVNY2rPen7Q40uJCXE24N06dRuQvpUaxi0ytSAVAg5tIpWtn0xC/s16000/Thermoworks%20Signals%20review%20DSC_8183.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">The bottom has a non-skid strip to help the device secure. I have three other competing products and I've accidentally pulled and/or knocked those off of a grilling table before.</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;"><b>Power Options</b></h3><div style="text-align: justify;">Most controllers use proprietary cords, making it difficult to find a replacement in a bind. I was very impressed that the Signals and Billows utilize standard USB and USB-C cables. You have 3 options for powering your Signals.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNmd6bGd9zBkT9hUhL-b5nIBDJMW5MQk0UybmlSJmQuIDvCCRrO8MOglK9KLi8JWwzIQbf_jnoq2QGmsniJJBpl9rC9bW4zFs6ARDWM8jgMLBtbX4GUFpPHa-_kxxCkB_hsvQP3GQO5yMJs1iUJwNij_fYc9eT4NNCEdJxoVaAvqOwXUOf_ae4Zjl/s500/Thermoworks%20Signals%20ReviewDSC_8202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="335" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNmd6bGd9zBkT9hUhL-b5nIBDJMW5MQk0UybmlSJmQuIDvCCRrO8MOglK9KLi8JWwzIQbf_jnoq2QGmsniJJBpl9rC9bW4zFs6ARDWM8jgMLBtbX4GUFpPHa-_kxxCkB_hsvQP3GQO5yMJs1iUJwNij_fYc9eT4NNCEdJxoVaAvqOwXUOf_ae4Zjl/s16000/Thermoworks%20Signals%20ReviewDSC_8202.jpg" /></a></div><br /><b><br /></b><ul style="text-align: left;"><ul><li><b>Long Battery Power</b> - The Signals can run up to 16 hours using the onboard battery.</li><li><b>AC Adapter </b>- You can use the AC adapter for UNLIMITED POWERRRRRR (Emperor Palpatine's favorite)</li><li><b>Battery Pack</b> - If you're in for a long cook, somewhere where there is no electrical power, you can buy the <a href="https://www.thermoworks.com/billows-12v-battery-bank/?tw=NIBBLEMETHIS">optional 12v Battery Bank</a> to get 24 hours of power.</li></ul></ul><br /><h3 style="text-align: left;"><b>Choice of color </b>- </h3></div><div>As with most of the consumer-level products from Thermoworks, the Signals is offered in 9 colors.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtnB-T6PePoWnG9t1p1V55cppHwFMejy6XVHYs_p3JphgMAgTZL0PE6Y0MVLmpdCz7QPUOcvo6urZb4iw60lvj-y8RpR02JF7Ji-T9F71huB2kgKc3P9dj2NBmn4A1jdYYwqzenh-5DMF7iB6cjbYar9-Fck6odCW9ug_JMXDUsRO6IrYnb2zVK_u/s500/Signals_generic-04__63120.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="259" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtnB-T6PePoWnG9t1p1V55cppHwFMejy6XVHYs_p3JphgMAgTZL0PE6Y0MVLmpdCz7QPUOcvo6urZb4iw60lvj-y8RpR02JF7Ji-T9F71huB2kgKc3P9dj2NBmn4A1jdYYwqzenh-5DMF7iB6cjbYar9-Fck6odCW9ug_JMXDUsRO6IrYnb2zVK_u/s16000/Signals_generic-04__63120.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Credit: Thermoworks</td></tr></tbody></table><div><h3 style="text-align: left;"><b>Display</b></h3><div style="text-align: justify;">The large LCD screen (nearly 2" x 4") is well laid out. It lets you simultaneously see all four of the channels at a glance. </div><div style="text-align: justify;"><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMshE3Bx_KFOS1BJ1aEyQlP921PgsPbDgdmDQ7vyhYxNVYPFxFN6SLKhvlToj44v4eCyAw9IebibO9QRRP2tY50UImMPzAOx5PoFt9pWSBzyqU3X64BUb7alVpm9rdhY8J62g2bTjqHRLhpC2h_XP9ksk3gwajT-45CTRCusbLB8J73S89KlsMubA/s500/Signals%20and%20Billows%20review%20DSC_8171.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMshE3Bx_KFOS1BJ1aEyQlP921PgsPbDgdmDQ7vyhYxNVYPFxFN6SLKhvlToj44v4eCyAw9IebibO9QRRP2tY50UImMPzAOx5PoFt9pWSBzyqU3X64BUb7alVpm9rdhY8J62g2bTjqHRLhpC2h_XP9ksk3gwajT-45CTRCusbLB8J73S89KlsMubA/s16000/Signals%20and%20Billows%20review%20DSC_8171.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One of my favorite features is being able to "name" each channel so you know exactly what you're looking at when you have multiple meats cooking on the grill. Here, I was cooking three briskets so I named each channel after the name of the person who was receiving the brisket.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfElEEVvA5bKLO280dMtTj8MxuXHvf1y8JVHW3YjCIVOXFx1_O6lysf4p3O-iWgwOxdY8eVOSjAkFWq8N3t59o4QBG3dZDu5ypjSOWlUTAMErsXtXFzcTfR9FvOD4yrmLygK_AWULqnmSC6Qd4Ect0UasmvutQb9MxJY2GjYqeLxYJ3R2yvyr8pLK6/s500/Thermoworks%20Signals%20Billows%2020221217_135331.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="360" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfElEEVvA5bKLO280dMtTj8MxuXHvf1y8JVHW3YjCIVOXFx1_O6lysf4p3O-iWgwOxdY8eVOSjAkFWq8N3t59o4QBG3dZDu5ypjSOWlUTAMErsXtXFzcTfR9FvOD4yrmLygK_AWULqnmSC6Qd4Ect0UasmvutQb9MxJY2GjYqeLxYJ3R2yvyr8pLK6/s16000/Thermoworks%20Signals%20Billows%2020221217_135331.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The display is also backlit, which is useful for those overnight cooks.</td></tr></tbody></table><br /><h3 style="clear: both; text-align: justify;"><b>Data Logging</b></h3><div>During a cook, the Signals records your maximum and minimum temperatures. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R9w5-Z4De4geoYWbB1vSwHvDp_uQXQRhYIYrh8uxJR2B1EZXdkbyhNQ19AQBFspQVemzyn0OkDKsB55j9BterqeUxlU2Qv4NIMAW0modsSuvYXhD_bznG40talYkdIHuxAL0Rw7BKLUQfHXGMUHIvkkSx6obpgBgiU9A6IyxtYrbNlLKueUvvJMV/s500/Max%20Min%20Thermoworks%20App%20Screenshot_20210902-024156.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="192" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R9w5-Z4De4geoYWbB1vSwHvDp_uQXQRhYIYrh8uxJR2B1EZXdkbyhNQ19AQBFspQVemzyn0OkDKsB55j9BterqeUxlU2Qv4NIMAW0modsSuvYXhD_bznG40talYkdIHuxAL0Rw7BKLUQfHXGMUHIvkkSx6obpgBgiU9A6IyxtYrbNlLKueUvvJMV/s16000/Max%20Min%20Thermoworks%20App%20Screenshot_20210902-024156.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In this case, the channel was recording my pit temp which was set at 250f. You can see the pit temp was 82.2f when I started. It also hit a max temp of 276.6f which sent me a notification. In this specific case, the high temp was during start-up because I had forgotten to close the top vent of my pit.</td></tr></tbody></table><br /><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">So the Signals is the brains of this operation, which leaves the Billows to be the brawn. </div></div></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h2 style="text-align: justify;"><a href="https://www.thermoworks.com/billows/?tw=NIBBLEMETHIS" style="text-align: left;">Thermoworks Billows Temperature Control Fan Kit</a></h2><p style="text-align: justify;">Adding the optional Billows turns the Signals into a fully featured electronic controller. I have used multiple fan models from 3 different brands and the <i><b>Thermoworks Billows is my "fan favorite" because of its power and flexibility</b></i><b>.</b></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3qdHdLgtU3437SnzQHLp2ZFrPIk4JisZeYr23As17F_nA5NaeQl-5vUfIRzSM8NkO2t5deWq80JkJwAilm-FLzbRGIfcR9yMnjjcrBtr8qDRf2w89Eotd3KNqHM5dffd508giBiZsEeva2jnS0MawkUcHkwGbORKKfj4OtkoAxJkN29pT2oC0O_K/s567/Review%20of%20thermoworks%20billows%20DSC_8199.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Thermoworks Billows" border="0" data-original-height="567" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3qdHdLgtU3437SnzQHLp2ZFrPIk4JisZeYr23As17F_nA5NaeQl-5vUfIRzSM8NkO2t5deWq80JkJwAilm-FLzbRGIfcR9yMnjjcrBtr8qDRf2w89Eotd3KNqHM5dffd508giBiZsEeva2jnS0MawkUcHkwGbORKKfj4OtkoAxJkN29pT2oC0O_K/s16000/Review%20of%20thermoworks%20billows%20DSC_8199.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></div><br /><h3><b>Best In Class Airflow</b></h3><p></p><p style="text-align: justify;">The Billows boasts a best-in-class airflow of 45cfm, which is the most powerful fan I have used. A more powerful fan means faster start-ups and quicker recoveries after opening the grill.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIfPZB5Ey--GK3LCH_BiHncMUYj7rmpXNbEcCuHXcd60wzZCfgR57GfF457X8kWCvopcEcJJ3kxgi7Si9Qn1YiTPYTsCT7HqKP7BxY-Zmth5MbfyUMGsy0VlAwFnTW96eo975KLZvBbC92dU2NS8aQJRu-yb7CsgR4M2C-54edPAG25T8gwwJlYqw/s500/Thermoworks%20Billows%20Review%20DSC_9546.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="253" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIfPZB5Ey--GK3LCH_BiHncMUYj7rmpXNbEcCuHXcd60wzZCfgR57GfF457X8kWCvopcEcJJ3kxgi7Si9Qn1YiTPYTsCT7HqKP7BxY-Zmth5MbfyUMGsy0VlAwFnTW96eo975KLZvBbC92dU2NS8aQJRu-yb7CsgR4M2C-54edPAG25T8gwwJlYqw/s16000/Thermoworks%20Billows%20Review%20DSC_9546.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Billows (center) has an airflow of 45cfm compared to 6.5cfm on the left and 10cfm on the right. The BBQ Guru seems to run better than just 10cfm but that's their rating. Also, the Pit Viper from BBQ Guru can run at 25cfm.</td></tr></tbody></table><br /><h3 style="text-align: left;">Rugged, Weatherproof Composite Body</h3><div>The housing for the Billows is a composite material that holds up to the rigors of outdoor cooking.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU06ZlH7Xsz-JqvWyvVdNt1pY4hiE02OwYAr3TgA-sfi79g0Zifb2lhStJtWV0VAaaR0gk1EibA-cdJfLvlAwCiM2Gs0XhFdRJzTjUrV2sWvX9xq0z6RZ5pO8BNpXpEklUSHqvKF4iY0yekxGZF1rtKIoqj6UwuyVcfVRfoCvzv3I93yVElVoaMKh/s500/DSC_9550.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU06ZlH7Xsz-JqvWyvVdNt1pY4hiE02OwYAr3TgA-sfi79g0Zifb2lhStJtWV0VAaaR0gk1EibA-cdJfLvlAwCiM2Gs0XhFdRJzTjUrV2sWvX9xq0z6RZ5pO8BNpXpEklUSHqvKF4iY0yekxGZF1rtKIoqj6UwuyVcfVRfoCvzv3I93yVElVoaMKh/s16000/DSC_9550.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The composite body is durable, weatherproof, and cool to the touch.</td></tr></tbody></table><br /><div><br /></div><div><br /><h3 style="text-align: left;"><b>Choice of Controllers </b></h3><div>The Billows works with several products from Thermoworks, including Signals, <a href="https://www.thermoworks.com/thermaq2-kit-2probe/https://www.thermoworks.com/smoke-x/?tw=NIBBLEMETHIS">ThermaQ2</a>, and <a href="https://www.thermoworks.com/smoke-x/?tw=NIBBLEMETHIS">SmokeX</a>. </div><div></div><ul style="text-align: left;"><li>This lets you save on costs if you already own one of the other compatible devices. </li><li>This lets you tailor your setup to your exact needs. Not sure which Thermoworks product is for you? <a href="https://www.thermoworks.com/content/pdf/master_alarm_thermometer_selection_chart.pdf?tw=NIBBLEMETHIS">Check out this guide</a>. </li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0K8Kf8kvbBZY5kKGnC6gQi_Db-6vKqPnNbRgKcT8ukcw7wMu2-ME7g4x_uOH5x1djauwUq-lQ-wG8X6nR9v6B__kxWt-ftfaHw97_i095jp4hlChdnl5N20dwmckz0Y95D8eBehrGoz7_Rk1HzLeFlUrhpOchK9PsirbK1fKHO6s0hORbnNMV_V4/s202/works-with-billows.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="69" data-original-width="202" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0K8Kf8kvbBZY5kKGnC6gQi_Db-6vKqPnNbRgKcT8ukcw7wMu2-ME7g4x_uOH5x1djauwUq-lQ-wG8X6nR9v6B__kxWt-ftfaHw97_i095jp4hlChdnl5N20dwmckz0Y95D8eBehrGoz7_Rk1HzLeFlUrhpOchK9PsirbK1fKHO6s0hORbnNMV_V4/w400-h137/works-with-billows.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Credit: Thermoworks</td></tr></tbody></table><br /><div><br /></div><h3 style="text-align: left;">Restrictor Plate</h3></div><div style="text-align: justify;">This isn't NASCAR but I highly recommend buying the optional restrictor plate aka <a href="https://www.thermoworks.com/tx-1609x-bd/?tw=NIBBLEMETHIS">Billows Damper</a>. It lets you get dialed in with micro-adjustments and I find it is necessary if using this powerful fan on smaller grills. Pony up the $2.99, you'll be glad you did.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYchivs0cxT9I7FIcysWUdkvNT8I5WhB_v5KM0-j0ERxO4mDEkiDK3zxEMX6EbEq597EljKbUjqbQuZTqSwrb5DIkui6P_-Oky_TZXNQeuTMKy8vbZ5JCG0zeTfhenki55VC_3F6Zo_H7tAKUweqe3IO_L1p74rHJC2RwXgdF4BMT6v58wUeGHoIv/s500/Thermoworks%20Billows%20Review%20DSC_8196.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="376" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYchivs0cxT9I7FIcysWUdkvNT8I5WhB_v5KM0-j0ERxO4mDEkiDK3zxEMX6EbEq597EljKbUjqbQuZTqSwrb5DIkui6P_-Oky_TZXNQeuTMKy8vbZ5JCG0zeTfhenki55VC_3F6Zo_H7tAKUweqe3IO_L1p74rHJC2RwXgdF4BMT6v58wUeGHoIv/s16000/Thermoworks%20Billows%20Review%20DSC_8196.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">IMO, to best control temperatures, especially on smaller grills like a kamado, you will want the optional restrictor plate.</span></td></tr></tbody></table><b><br /></b><div><h3 style="text-align: left;">Making A Connection</h3><div>Two things I like about the design of the way Billows mounts to your grill: it minimizes air leaks and has a variety of mounting options.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd4uvOgda0TTKE3jrjJOZdTnNwJXXrXSLYMZREtopGBLTf4LqtiSUk4It0xwERocbb3UYGXp6ZayCGtzN1g4lCqzwbNc5-yMwkqB3KwBsIjrpH1YhLtVC26tSGumS3879zkVmtWzbZYCHB3RDw-Ot2cauKfnkJ7sdc-U4EbxqWdgdrqO39qbnW6kX/s500/Thermoworks%20Billows%20review%20DSC_8188.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="445" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRd4uvOgda0TTKE3jrjJOZdTnNwJXXrXSLYMZREtopGBLTf4LqtiSUk4It0xwERocbb3UYGXp6ZayCGtzN1g4lCqzwbNc5-yMwkqB3KwBsIjrpH1YhLtVC26tSGumS3879zkVmtWzbZYCHB3RDw-Ot2cauKfnkJ7sdc-U4EbxqWdgdrqO39qbnW6kX/s16000/Thermoworks%20Billows%20review%20DSC_8188.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Billows shown with 2 threaded mounts for large pits and a plate for mounting the unit onto a kamado grill. Mine came with the kamado attachment. The threaded adapters are optional and must be purchased separately. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRefIHSYqeKRIJ1mmFMQsldJDflNSep0qGp3lADbBb27ThZQCsnOvCADOwHORITlLTCJw1bnNs2KtPGtxaPqni50V09nSo14YIhEYJwuFMiH377FQtrH6EooTvBtPoaJjk_eCT2aeG3F_ceU131Myc0d8DcjgrhJqLb6DUYeFm-4_tonkH08jL50A/s605/Thermoworks%20Billows%20review%20DSC_8192.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="605" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRefIHSYqeKRIJ1mmFMQsldJDflNSep0qGp3lADbBb27ThZQCsnOvCADOwHORITlLTCJw1bnNs2KtPGtxaPqni50V09nSo14YIhEYJwuFMiH377FQtrH6EooTvBtPoaJjk_eCT2aeG3F_ceU131Myc0d8DcjgrhJqLb6DUYeFm-4_tonkH08jL50A/s16000/Thermoworks%20Billows%20review%20DSC_8192.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A closer look at the gasket. That is the original gasket so it has lasted for 18 months and not starting to degrade yet. I am surprised it has held up to the high heat of being attached directly to the metal vent of a kamado but it has been durable.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93HQ9mZslAruyX9FRWTphJR2xMjA2uz5VYe--XnXrDIzIf0J9NbiEoY5EeAtF3o44qgw7qygPltwoCt_BqJEah4hREQNhusGr4p749tyLFGU1dDjWhzzf6byDL4vT8zORskc2VlT7rUgrXA6xMXNFLIajqCBT3R1M7QGqqSL73YkM4qtbgpLrblwy/s500/Thermoworks%20Billows%20review%20DSC_9630.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="411" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93HQ9mZslAruyX9FRWTphJR2xMjA2uz5VYe--XnXrDIzIf0J9NbiEoY5EeAtF3o44qgw7qygPltwoCt_BqJEah4hREQNhusGr4p749tyLFGU1dDjWhzzf6byDL4vT8zORskc2VlT7rUgrXA6xMXNFLIajqCBT3R1M7QGqqSL73YkM4qtbgpLrblwy/s16000/Thermoworks%20Billows%20review%20DSC_9630.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Billows mounted onto a Big Green Egg. The foam ensures an airtight seal.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrU3htCY22VLuaj0UUoUeJB9tKvQS3kTg0PAyuVjOEqgYL4vGtvNAXK-JK1pjJPJuZvt4monR7CM16K070qDnw_F12SADuLh5NdXSOd_nHHzH7SsjDUGxjaj8MNQQedNVU4PJaTYW2kWXDQtK3iO7_Jc4eCB3NhdWSTEjVNWgYxRQAibEhY3xU2gUM/s500/DSC_8207.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="424" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrU3htCY22VLuaj0UUoUeJB9tKvQS3kTg0PAyuVjOEqgYL4vGtvNAXK-JK1pjJPJuZvt4monR7CM16K070qDnw_F12SADuLh5NdXSOd_nHHzH7SsjDUGxjaj8MNQQedNVU4PJaTYW2kWXDQtK3iO7_Jc4eCB3NhdWSTEjVNWgYxRQAibEhY3xU2gUM/s16000/DSC_8207.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up showing the Billows attached to a threaded mount on a much larger pit.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Mvc3X79kk99nOGj59rMaYb9XS1X6ZypklvSRisrAj6AEKMflebkktpQ2rfLTeoO8z6CZlVNyyPgaBmR8bKqzFgeClW807c67US9D4FePApPOvKXXkQ-ByapJHm5lKnM6o3xqrq42QBD95ni_Upa88i40Kl-0_VlQydc7OlunHAO_k0wj9BX6TIe5/s500/Thermoworks%20Billows%20review%2020210901_192939.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Mvc3X79kk99nOGj59rMaYb9XS1X6ZypklvSRisrAj6AEKMflebkktpQ2rfLTeoO8z6CZlVNyyPgaBmR8bKqzFgeClW807c67US9D4FePApPOvKXXkQ-ByapJHm5lKnM6o3xqrq42QBD95ni_Upa88i40Kl-0_VlQydc7OlunHAO_k0wj9BX6TIe5/s16000/Thermoworks%20Billows%20review%2020210901_192939.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Signals/Billows is the controller I use for my Deep South Smokers GC36 gravity-fed smoker.</td></tr></tbody></table><div style="text-align: center;"><br /></div><div><h3 style="text-align: left;"><b>Teamwork Makes The Dream Work</b></h3>Thermoworks does offer an expansion kit that lets you attach 2 Billows to a single controller. However, even with my big red smoker, I've never felt like I need a second blower.</div><div><br /></div><h3 style="text-align: left;"><b>Smart Phone Apps</b></h3><div>The Thermoworks smartphone app provides even greater flexibility and extra features. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqA_p8uB7S4DhLEft0nA9pBzEim0HeptEDUUtli1w0cWZ3SdHTeUsEz2w_C5N8e3EDoACARxyY9PKB-CRE4Ggy_3-rSfobPyNjJrcXVAxLWpsmXng97EWrNRj8joZdoszHL_Lc8M62LIFuPmMiUCzOmhuS641_qjEaTC_qVlDCn6ja3kZplBxWoD7/s500/Signals_Brisket-3__69912.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqA_p8uB7S4DhLEft0nA9pBzEim0HeptEDUUtli1w0cWZ3SdHTeUsEz2w_C5N8e3EDoACARxyY9PKB-CRE4Ggy_3-rSfobPyNjJrcXVAxLWpsmXng97EWrNRj8joZdoszHL_Lc8M62LIFuPmMiUCzOmhuS641_qjEaTC_qVlDCn6ja3kZplBxWoD7/s16000/Signals_Brisket-3__69912.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Credit: Thermoworks</td></tr></tbody></table><br /><div><br /></div><h3 style="text-align: left;"><br /><b style="text-align: justify;">Remote Control</b><span style="text-align: justify;"> </span></h3><div><span style="text-align: justify;">The best thing about the app is being able to </span><i style="text-align: justify;">monitor and control</i><span style="text-align: justify;"> my cook from the warmth and comfort of my bed during overnight cooks. When connected to Wi-Fi, you can literally control your grill from anywhere with a mobile data connection.</span></div><div><span style="text-align: justify;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna718ULLFcKFmAsmVBQC6meBOddpoEqeiZ9k-dNwf1I7Xpw6BKMCkRBqW_HkeowSublsZwmn7mUSqfBrVJhAlV1x-LOTPUBzDrvTOA1moVlVnk6PVsLRnsico3Zj018TQmbVZharwC4hE1gh7evNtIb2PjnMuJMddOxGEvWI1nL-syW1qB0UpkcWg/s1028/Thermoworks%20App%20Screenshot_20210902-024156.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1028" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna718ULLFcKFmAsmVBQC6meBOddpoEqeiZ9k-dNwf1I7Xpw6BKMCkRBqW_HkeowSublsZwmn7mUSqfBrVJhAlV1x-LOTPUBzDrvTOA1moVlVnk6PVsLRnsico3Zj018TQmbVZharwC4hE1gh7evNtIb2PjnMuJMddOxGEvWI1nL-syW1qB0UpkcWg/s16000/Thermoworks%20App%20Screenshot_20210902-024156.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The app lets you view current cooking and internal food temperatures. It also lets you raise or lower your cooking temperature remotely. </td></tr></tbody></table><b><br /></b></div><h3 style="text-align: left;"><b>Graphical Analysis</b> </h3><div>A visual representation of your cook makes it easy to spot a trend or change with your cook, such as, knowing when you are heading into a "stall". </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKx5UeN4u1lrMBDg-ojhYucsbVvA1ryNLL4kz6kcSYicR3rfSsqgaOPni0TAhH7sJlch3hqkE7SfkW_9nwwGrED458ZW3lDHtdszhO7ReedvDR_n_6bLiPrZhaDUCt_frjVR8nluy2ketJMQZtCUc4nZbri1fbrP1H9T1mB0747f6N-uyErl0Clzsa/s694/Thermoworks%20App%20Screenshot_20210902-105332.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="694" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKx5UeN4u1lrMBDg-ojhYucsbVvA1ryNLL4kz6kcSYicR3rfSsqgaOPni0TAhH7sJlch3hqkE7SfkW_9nwwGrED458ZW3lDHtdszhO7ReedvDR_n_6bLiPrZhaDUCt_frjVR8nluy2ketJMQZtCUc4nZbri1fbrP1H9T1mB0747f6N-uyErl0Clzsa/s16000/Thermoworks%20App%20Screenshot_20210902-105332.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The graph from a cook of 12 pork butts. I had probes in a butt on each rack. I suspected the middle rack represented by blue really wasn't running 20 degrees above the rest. When I repositioned the temp prob at 6:51am, it confirmed my suspicion.</td></tr></tbody></table><br /><div><br /><h3 style="text-align: left;"><b>Alerts</b> </h3></div><div>The app will trigger notification alerts, such as; when your grill temp is too high, or too low, or when your food is done.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzQBL3AXJp7R0f0VVttJOz6pdUuVZDn9CQ_oE1MHEQ963fCpvMadQWLzlN0dUFQfxmmsJI90hSOlWg09DVsG0SGX-SdUvLXk_XiYGxUvPTwyQoWKNZuDfwE8nt1VlrKAuQsLW-VMYWqasdxwnR_xMv-wcOj2oMlOLt8pmGirBtkX1CX6gUFVvQogb/s632/Thermoworks%20App%20Screenshot_20210902-014452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzQBL3AXJp7R0f0VVttJOz6pdUuVZDn9CQ_oE1MHEQ963fCpvMadQWLzlN0dUFQfxmmsJI90hSOlWg09DVsG0SGX-SdUvLXk_XiYGxUvPTwyQoWKNZuDfwE8nt1VlrKAuQsLW-VMYWqasdxwnR_xMv-wcOj2oMlOLt8pmGirBtkX1CX6gUFVvQogb/s16000/Thermoworks%20App%20Screenshot_20210902-014452.jpg" /></a></div><br /><div><br /></div><div><br /><ul style="text-align: left;"><li><b>Learn from History</b> - The app will maintain a history of your more recent cooks.</li><li><b>Customization</b> - The app lets you change the titles and colors of the 4 channels. You can change your notification preferences, temperature scale,</li><li><b>Device Updates </b>- The app will download and install firmware updates to your device, keeping your device secure, up to date, and in some cases, adding new features.</li><li><b>Not All Apps Are Equal</b> - A lot of smart BBQ devices have apps these days. Some are well-engineered with planning and forethought while others are thrown together just "to say we have an app". <b><i>My tip is to go to the app store and read the reviews.</i></b> Case in point, a competitor to the Signals has excellent hardware. But the competitor app has persistent connectivity issues making the app worthless and limiting the device itself. Two years of reviews clearly show this and the company's inability or unwillingness to resolve the issue. </li></ul><br /><p></p><h2 style="text-align: justify;">Performance of the Signals</h2><p style="text-align: justify;">My experience over the last 18 months is that the Signals and Billows as a BBQ pit controller are steady, accurate, powerful, and reliable.</p><p style="text-align: justify;"></p><ul><li><b>Steady and accurate</b> - The temperature readings are accurate and the devices keep my BBQ pit temperatures where I want them to be.</li><li><b>Powerful</b> - The best-in-class fan ensures quick start-ups and fast temperature recovery.</li><li><b>Reliable</b> - I have had minimal problems and have confidence that it has things under control. </li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2KG-NzX0d9lyCLet7GNsp8UkghFFCDO3zld-7PJ-JYoWq-7JR3mib01oPBmStreyXLSdVXl_aqVOLJzl1Q7ABxag0r-Ov5w4h1MljI0Ha4fRT3Iy8UR1l7_2X9QKZdTheUVXMY1VQf1Ch4S6iMVKPFNTZM_Dh2H1ju5DMDb-zhITa6U9cFnrgDMi/s724/Thermoworks%20App%20Screenshot_20221211_122808.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="724" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2KG-NzX0d9lyCLet7GNsp8UkghFFCDO3zld-7PJ-JYoWq-7JR3mib01oPBmStreyXLSdVXl_aqVOLJzl1Q7ABxag0r-Ov5w4h1MljI0Ha4fRT3Iy8UR1l7_2X9QKZdTheUVXMY1VQf1Ch4S6iMVKPFNTZM_Dh2H1ju5DMDb-zhITa6U9cFnrgDMi/s16000/Thermoworks%20App%20Screenshot_20221211_122808.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I did a 4-hour temperature stability test when I first got my Signals/Billows and it shows what has also been my experience - the Signals/Billows does a great job maintaining a stable set temperature.</td></tr></tbody></table><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JnKi2uE90rI6YFS6DA6qZ-DPHOvwt1DjmaCVzt5Pi4VMw9AuadYGn-mufz7TnEZqjgUgbmEkSQHzaogdjmiZdPW3C5HbhaQa9_PUKb1AA941XTkwDUJcjx4DQkXvPEJ5uEvHfrWx77p8lH8BoU3pNg8EBB8bIc9A_pqXfP5KtGAL8YRD-4tIVA-o/s500/Thermoworks%20Billows%20review%20DSC_9624.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="357" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JnKi2uE90rI6YFS6DA6qZ-DPHOvwt1DjmaCVzt5Pi4VMw9AuadYGn-mufz7TnEZqjgUgbmEkSQHzaogdjmiZdPW3C5HbhaQa9_PUKb1AA941XTkwDUJcjx4DQkXvPEJ5uEvHfrWx77p8lH8BoU3pNg8EBB8bIc9A_pqXfP5KtGAL8YRD-4tIVA-o/s16000/Thermoworks%20Billows%20review%20DSC_9624.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My testing and experience have shown the temperature readings of the Signals to be spot-on accurate.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyYigOnzzdVf3QS6NUmHGTzFFJQ9Xd8eUyBRx55FDRS1UlQui4P-2NwYNwiAeUja6bG7ls-bFLhJP7iP-xti4aYQIr4g8cA_8s1Xpuq6i9ZaHsvWlmVVgguo8d_ivCi1k8lsoEnasomi4I_9NR3u6jZDCpnhUlwtIUW4MTMmINIWqx0AVtoN4-P5i/s500/Thermoworks%20Billows%20review%20DSC_9539.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyYigOnzzdVf3QS6NUmHGTzFFJQ9Xd8eUyBRx55FDRS1UlQui4P-2NwYNwiAeUja6bG7ls-bFLhJP7iP-xti4aYQIr4g8cA_8s1Xpuq6i9ZaHsvWlmVVgguo8d_ivCi1k8lsoEnasomi4I_9NR3u6jZDCpnhUlwtIUW4MTMmINIWqx0AVtoN4-P5i/s16000/Thermoworks%20Billows%20review%20DSC_9539.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">From left to right: FlameBoss 300*, Signals/Billows, and BBQ Guru UltraQ<br />I have used all three of these units considerably in the past 1 1/2 years, so I have a good base for comparison.<br />*FlameBoss 300 has been replaced by a newer model, the 500 which I have not used.<br /><br /><div style="text-align: left;"><br /></div></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG5grBDfaLzN_XFNVUYPjUTppEHd0etOqwAe5O5wtB7Y2TE2-AUz8LRo4o_ezvDLK5mY_XASWIzZ5WkTlunE8aSPUObYNpRB0_gXWK-QZkyT0GHs-hy9k8JdxfXU0RLCceEhYgV0FSyf1NLVIW-BbPLA6QzjFo_lXxBj-U-vneAihdDM0RFMauhR7/s500/Smoked%20Pork%20Butts%20DSC_7287.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG5grBDfaLzN_XFNVUYPjUTppEHd0etOqwAe5O5wtB7Y2TE2-AUz8LRo4o_ezvDLK5mY_XASWIzZ5WkTlunE8aSPUObYNpRB0_gXWK-QZkyT0GHs-hy9k8JdxfXU0RLCceEhYgV0FSyf1NLVIW-BbPLA6QzjFo_lXxBj-U-vneAihdDM0RFMauhR7/s16000/Smoked%20Pork%20Butts%20DSC_7287.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Signals/Billows combo works excellently on smaller grills like the Big Green Egg.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32rQAlOCPk5Exzzg4n6K64NtO91xMQJMusfL_WksF8ResclTONGCzWa6u3Wp0YoJlttxvznpFmxXy_p5eOdP8r6BuXeo7Dy0A2M6q5hWX6UTWCm44r7JR4yUTNHFUHQ9SefdIbfbu8qsNqzobes1HvZdPsGdAwhiPqTbh9PGcUCgm8NHX4kqK6I-v/s500/20210703_095511.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32rQAlOCPk5Exzzg4n6K64NtO91xMQJMusfL_WksF8ResclTONGCzWa6u3Wp0YoJlttxvznpFmxXy_p5eOdP8r6BuXeo7Dy0A2M6q5hWX6UTWCm44r7JR4yUTNHFUHQ9SefdIbfbu8qsNqzobes1HvZdPsGdAwhiPqTbh9PGcUCgm8NHX4kqK6I-v/s16000/20210703_095511.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Signals/Billows works well on insulated box smokers like Humphrey's Battle Box.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2D4ttGMgiSBj5rtv6f7gsvrBFAWfvE8HlWk8PWUSAqRi69LjHVoqnZ_GBBS_S0gE4n1dRpYQ5FfpnSuEny15mnv0xBZANZx5r3OA96tdBz_N9F9a6ydLdwFW6iRGw8fkX5R-nvFvu3Aa9RNg_xJdUYHvXzZHDT_09NzOhBFhtTa0Uj2kEJZfkJiXl/s500/20210901_183319.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2D4ttGMgiSBj5rtv6f7gsvrBFAWfvE8HlWk8PWUSAqRi69LjHVoqnZ_GBBS_S0gE4n1dRpYQ5FfpnSuEny15mnv0xBZANZx5r3OA96tdBz_N9F9a6ydLdwFW6iRGw8fkX5R-nvFvu3Aa9RNg_xJdUYHvXzZHDT_09NzOhBFhtTa0Uj2kEJZfkJiXl/s16000/20210901_183319.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The powerful Billow's fan means the Signals/Billows can handle large cooks like when 12 cold pork butts go into the smoker at once.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mNkjhM8Yn976WudHpCWclduygzJ5__zReQB-iqe7wVM18KHBWeBmovDoxayJVxzsuZ7tDXlVLmbVlsp16BlIY-b6BuoajCzO4766YJMEKdsoXMc3iqwgdShjD6nCcFH28MlUS3shzQLObZhVl5P-Ofb_4HgHnNI_5l6kHowJB1e3xZ_EHGzkiKlu/s500/20210901_192939.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mNkjhM8Yn976WudHpCWclduygzJ5__zReQB-iqe7wVM18KHBWeBmovDoxayJVxzsuZ7tDXlVLmbVlsp16BlIY-b6BuoajCzO4766YJMEKdsoXMc3iqwgdShjD6nCcFH28MlUS3shzQLObZhVl5P-Ofb_4HgHnNI_5l6kHowJB1e3xZ_EHGzkiKlu/s16000/20210901_192939.jpg" title="Product review of Thermoworks Signals and Thermoworks Billows electronic smoker and grill controller." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Signals/Billows combo rocks even on larger pits like my Deep South Smokers GC36. It has become my preferred controller for this big smoker.</td></tr></tbody></table><p style="text-align: justify;">I still use multiple brands of controllers. The FlameBoss and BBQ Guru models are fine choices. If someone told me they were going with one of those, I wouldn't try to talk them out of their choice. The brands share good performance and have many similar features. </p><p style="text-align: justify;">But when I was pressed last week for WHICH ONE I would buy today, I recommended the Signals/Billows combination because of it's</p><p style="text-align: justify;"></p><ul><li>more informative display,</li><li>significantly more powerful fan,</li><li>better app connectivity, and</li><li>very surprisingly.....PRICE. </li></ul><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Of the models I have discussed, the combination of the Signals and Billows is currently just $318 ($45.50 to $61 less expensive than the other models).</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbl4k0JEn0jlDpj2kBVxTQ3yOmq5i3OYobdcUJ1jl7RVeVJHhq3SIEGjykUqrM-8eyplITc3JWxqp-0wm1MiQD_4IJZ9hlspn1c-lXDiJDoTE9vzOqr1iAKNPPGIzFD_fsjXXL8pOeUONxxMYoAkW6rqasdK84ZOd3luccyniEuscK2pet4rc2WdD/s500/Thermoworks%20and%20Billows%20review%20DSC_0630.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbl4k0JEn0jlDpj2kBVxTQ3yOmq5i3OYobdcUJ1jl7RVeVJHhq3SIEGjykUqrM-8eyplITc3JWxqp-0wm1MiQD_4IJZ9hlspn1c-lXDiJDoTE9vzOqr1iAKNPPGIzFD_fsjXXL8pOeUONxxMYoAkW6rqasdK84ZOd3luccyniEuscK2pet4rc2WdD/s16000/Thermoworks%20and%20Billows%20review%20DSC_0630.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f7bf662f-efaa-4dfd-9138-7608f2a4ec14&url=https%3A%2F%2Fwww.thermoworks.com%2Fsignals%2F" style="text-align: left;">Thermoworks Signals BBQ Alarm Thermometer</a><span style="text-align: left;"> with WiFi and Bluetooth Technology (currently $239)</span><br style="text-align: left;" /><a href="https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=f7bf662f-efaa-4dfd-9138-7608f2a4ec14&url=https%3A%2F%2Fwww.thermoworks.com%2Fbillows%2F" style="text-align: left;">Thermoworks Billows Temperature Control Fan Kit</a><span style="text-align: left;"> (currently $79) <br /><a href="https://www.thermoworks.com/silicone-probe-spool/?tw=NIBBLEMETHIS">Thermoworks Silicone Probe Spool</a> (currently $6.99 each)</span></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><p></p></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-58302486779856528742022-12-04T15:56:00.002-05:002022-12-04T15:56:22.311-05:00Having Fun With a Wok Stove <p style="text-align: justify;">[FTC Standard Disclosure] We received no payment for this post. Any links that might earn us a commission are marked [Affiliate Link].</p><p style="text-align: justify;">Have you ever cooked on a wok stove? I stumbled across this 13" clay stove on sale for like $20 at my local Asian supermarket and couldn't resist it. It sat in my garage for a while but I recently got the chance to play with it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguC-Ud2p3NyBIBS-ik_cCGDU4uwFdRsj-pwqfE6kAngIRtIfHrgzKNeWStMnUmDVdtYgFs1l92cTkMH9MI-ydsyi8RKP4R0cuhU-drG2Su7OvEphDFc66HLkIcCR_F0pe5y5lDMGzav5j3kK3c1VwwcOx-Jk6H55pdp71CVfDmwfcnmYNYapHL6HAn/s500/Wok%20stove%20teriyaki%20steak%20DSC_0192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguC-Ud2p3NyBIBS-ik_cCGDU4uwFdRsj-pwqfE6kAngIRtIfHrgzKNeWStMnUmDVdtYgFs1l92cTkMH9MI-ydsyi8RKP4R0cuhU-drG2Su7OvEphDFc66HLkIcCR_F0pe5y5lDMGzav5j3kK3c1VwwcOx-Jk6H55pdp71CVfDmwfcnmYNYapHL6HAn/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0192.jpg" /></a></div><br /><p style="text-align: justify;">Clay stoves are ubiquitous across Asia. China has the wok stove, Thailand has the tao charcoal burner, Vietnam has the lo than, the Philippines has the ulingan or kalan de uling, and Japan has the hibachi and hotpot. I have zero experience with these but live-fire cooking is live-fire cooking, so let's play with this grill of sorts.</p><h3 style="text-align: justify;">How It Works</h3><p style="text-align: justify;">This clay stove looks and functions a lot like the internal parts of a kamado grill, only smaller in size.</p><p style="text-align: justify;"></p><ul><li style="text-align: justify;">Hot coals go into the top part, resting on the ceramic grate with holes.</li><li style="text-align: justify;">A cooking vessel (wok, pot, grate) rests on the three clay knobs.</li><li style="text-align: justify;">The airflow is from a wide-open vent on the bottom.</li><li style="text-align: justify;">So temperature control is basically a matter of the quantity of coal. More coals hotter, fewer coals cooler.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKW5-elc_xz9K4dcEHm59Y7gzYHj2PYGE5Ey9VR_f4shgxwcWOtRQ6pDbEe00riHLfVSvn4DrnBEFVkiBEFLackSjYAjU4-FPpftTBGMNyYk-itZ5oqF_gsNkxrawmPjEXM5wi5PfQULI26DMiw3cySNTd249jHmnX6STf4eXUh1lEipzqYYbQ_sE/s500/DSC_8157.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKW5-elc_xz9K4dcEHm59Y7gzYHj2PYGE5Ey9VR_f4shgxwcWOtRQ6pDbEe00riHLfVSvn4DrnBEFVkiBEFLackSjYAjU4-FPpftTBGMNyYk-itZ5oqF_gsNkxrawmPjEXM5wi5PfQULI26DMiw3cySNTd249jHmnX6STf4eXUh1lEipzqYYbQ_sE/s16000/DSC_8157.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">There is a removable section that theoretically lets you add coals. I've also seen cooks use this to insert pieces of wood to add smoke to the equation.</span></td></tr></tbody></table><br /><span><a name='more'></a></span><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuwT0OfXguUQeIwoJ1ZIcwy9f3NXo_hfuCYyNleMgLr8O762fCh_bSNdATpp_i9rt-CJIGl8YQZ-U3Sie55ZU9uPUh6q-KQYc1FLTu4uhhj7EeliXzeKKuzBL3LBxupk-DJa_ZOq0lTFbkn2mPqKUDVIg8pn0dHKj6xUjJeH5EdSyl3RI4JYCEZTv/s613/Wok%20stove%20teriyaki%20steak%20DSC_7906.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuwT0OfXguUQeIwoJ1ZIcwy9f3NXo_hfuCYyNleMgLr8O762fCh_bSNdATpp_i9rt-CJIGl8YQZ-U3Sie55ZU9uPUh6q-KQYc1FLTu4uhhj7EeliXzeKKuzBL3LBxupk-DJa_ZOq0lTFbkn2mPqKUDVIg8pn0dHKj6xUjJeH5EdSyl3RI4JYCEZTv/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7906.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The ceramic fire grate is similar to the holes and placement of the cast-iron fire grate on Big Green Eggs.</td></tr></tbody></table><span style="text-align: justify;"><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;"><br /></span></div>As you can see, the firebox on a wok stove is small. The one on my 13" stove is barely 7.5" across. It is mostly ideal for short cooks like wok cooking or searing. Also, since the firebox is so small, it makes the most sense to have a larger fire going in a fire pit, barrel, or grill to supply the hot coals you need.</span><div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqLx_4wz042ZY9pB0vTrCq634CgZft1g7R8ogzig1JRKlRxaCYkvA_EDViiJ0CgK98cSSItGEVXp5GE0lXdAB86Paf4y8C5-YOGEKSMoLTHTXvKsts4-RQ9hrxG_6qORoSLfRUDgS0HcJNzwfo1HoHbxLdZrOEJC6OrcuoTDuX9tNtVQGEIiCHJOf/s625/Wok%20stove%20teriyaki%20steak%20DSC_7839.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqLx_4wz042ZY9pB0vTrCq634CgZft1g7R8ogzig1JRKlRxaCYkvA_EDViiJ0CgK98cSSItGEVXp5GE0lXdAB86Paf4y8C5-YOGEKSMoLTHTXvKsts4-RQ9hrxG_6qORoSLfRUDgS0HcJNzwfo1HoHbxLdZrOEJC6OrcuoTDuX9tNtVQGEIiCHJOf/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7839.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I built a medium fire in one of my Big Green Eggs and then transferred hot coals over as needed. I cooked the two stir-fried dishes on the first batch of coals and then replenished them before searing the steak.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTl2e9i4m6WghdqCMD9O6gP4H9eTUWat6v-l_qqZ34c3IfNv7tB_0iRXlIpORY_s7X55vRKse-xNhvAJ3XDZynY7MAE8_PksUoNvJVHuWzhX4VK3AS4IIp5WXDSOygL1ITBcJSpMosxvsGfz6Uf4GdqQ-gODDkPGjnwpfDSHnZ9tvv0oV_G4qxtp4/s750/Wok%20stove%20teriyaki%20steak%20DSC_0202%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTl2e9i4m6WghdqCMD9O6gP4H9eTUWat6v-l_qqZ34c3IfNv7tB_0iRXlIpORY_s7X55vRKse-xNhvAJ3XDZynY7MAE8_PksUoNvJVHuWzhX4VK3AS4IIp5WXDSOygL1ITBcJSpMosxvsGfz6Uf4GdqQ-gODDkPGjnwpfDSHnZ9tvv0oV_G4qxtp4/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0202%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is how much I put in for the stir-frying. It might not look like a lot of coals, but this was throwing off about 500-600°f.</td></tr></tbody></table><br /><h3 style="text-align: justify;"><span style="text-align: left;">Teriyaki Steak, Stir Fried Potatoes, and Pineapple Habanero Fried Rice</span></h3><div>Since stir-frying and searing were the order of the day, I decided to grill a teriyaki steak and two stir-fried dishes. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDky6WXEvQZwGHqP0BlBkdXlpHYGR7QoDq-pPa7_0cS53mPlhhQZsb-fqzCMd17uOBe-SJrHC_O29__b3M6tmuYFJzRn__T2Jg16mgGpkq5U8P48MCPpNl9PbrsP-C6BhOH_2Qq3v_-1eNu2vt52qnrTbeSzu3OlSVos4h5f_ZYNyXBZ1SG_mlhZd/s500/Wok%20stove%20teriyaki%20steak%20DSC_7918.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDky6WXEvQZwGHqP0BlBkdXlpHYGR7QoDq-pPa7_0cS53mPlhhQZsb-fqzCMd17uOBe-SJrHC_O29__b3M6tmuYFJzRn__T2Jg16mgGpkq5U8P48MCPpNl9PbrsP-C6BhOH_2Qq3v_-1eNu2vt52qnrTbeSzu3OlSVos4h5f_ZYNyXBZ1SG_mlhZd/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7918.jpg" /></a></div><br /><h3 style="text-align: left;">Stir-Fried Potatoes</h3><div>I sliced peeled russet potatoes to 1/8th inch on a mandolin and tossed them in a mix of 2 Tbsp soy sauce, 1 teaspoon brown sugar, 1 teaspoon AP flower, and 1 teaspoon of sesame oil while I prepped everything else. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjof-MQpzMQy1OrOh4boIwHnYAi9I_EnxgcNwiycEKzIISQBAG3WIX8C9Y32vLSPXbJ5plL_u_zTNRxX3SZ8Iuj6c-C9nQwFyXDf4GWDakinW-7jEn1ZEZRLDC4D4IZezKIfqO9QjYsoPVrsIuPNsYh3zxwcBgqiz0euKZeKFmKjxzFJjAQ6OwUBTme/s625/Wok%20stove%20teriyaki%20steak%20DSC_7874.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjof-MQpzMQy1OrOh4boIwHnYAi9I_EnxgcNwiycEKzIISQBAG3WIX8C9Y32vLSPXbJ5plL_u_zTNRxX3SZ8Iuj6c-C9nQwFyXDf4GWDakinW-7jEn1ZEZRLDC4D4IZezKIfqO9QjYsoPVrsIuPNsYh3zxwcBgqiz0euKZeKFmKjxzFJjAQ6OwUBTme/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7874.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I stir-fried the potatoes with a half cup of diced sweet onion and a quarter cup of red bell pepper until tender, about 10-12 minutes.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXnfxstm6CX-OHZjKpX24Rg_3eA4AF7xT50AozG9YeFVeq738AeLp4QeRezy6dtcA3LlxeBBEFKAVx9sUiYE8Qzc7RV50wcB_oBusWCKov0bEP8zYYgRdoUk93s6KNhG4qm82ckJxK6JRH0UgK8Q7oEF5hJz7CdfwxYBntRQaGye1SE3EtFjTNdwk/s500/Wok%20stove%20teriyaki%20steak%20DSC_0223.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXnfxstm6CX-OHZjKpX24Rg_3eA4AF7xT50AozG9YeFVeq738AeLp4QeRezy6dtcA3LlxeBBEFKAVx9sUiYE8Qzc7RV50wcB_oBusWCKov0bEP8zYYgRdoUk93s6KNhG4qm82ckJxK6JRH0UgK8Q7oEF5hJz7CdfwxYBntRQaGye1SE3EtFjTNdwk/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0223.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When done, I taste for seasoning and add soy sauce to taste.</td></tr></tbody></table><br /><h3 style="text-align: justify;">Pineapple Habanero Fried Rice</h3><div style="text-align: justify;">This one is still a work in process. The concept is solid but the dish was too spicy for me. It has as much sting as eating a mouthful of yellowjackets. </div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dKdi-c1tpjRQtPiA21xOSr97Jn4rnLUSk2xd503NNnPX1k0Y-htAKIwilmQVIe-FkVZVB8Jz484uhtxCLl2Xsmqpw5N6vw9IRcO-IwhnoBgIN_eMXN7DkTM-SjovQJYIFIg3lEumH8p7TsH7yOStAHRbDyeISXLS0eRhKEclZfpwZMHaGe-eqykd/s500/Wok%20stove%20teriyaki%20steak%20DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dKdi-c1tpjRQtPiA21xOSr97Jn4rnLUSk2xd503NNnPX1k0Y-htAKIwilmQVIe-FkVZVB8Jz484uhtxCLl2Xsmqpw5N6vw9IRcO-IwhnoBgIN_eMXN7DkTM-SjovQJYIFIg3lEumH8p7TsH7yOStAHRbDyeISXLS0eRhKEclZfpwZMHaGe-eqykd/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0018.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The flavor was tasty but it was overshadowed by the intense heat. I usually enjoy the sting of habanero but 1 and 1/2 of them were too much for this rice. I'll dial it back next time.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmk7s9xoNRAEuTkQCZvGEJGBA3zBPV5MD4XluOBSRv599VqLXd8sYdr8HCTgUOZFauK3YNep1HjsW2Nz8IMhIr7-wex5vUELWnFeL5OKWmPpr4nigvReThCt2aLh5a9ZyZE4189nxDAyCJz--AMxJ3oBk5NKU5dKU2Kxu304dlaBe5lFC_jbWzBuG/s625/Wok%20stove%20teriyaki%20steak%20DSC_0207.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmk7s9xoNRAEuTkQCZvGEJGBA3zBPV5MD4XluOBSRv599VqLXd8sYdr8HCTgUOZFauK3YNep1HjsW2Nz8IMhIr7-wex5vUELWnFeL5OKWmPpr4nigvReThCt2aLh5a9ZyZE4189nxDAyCJz--AMxJ3oBk5NKU5dKU2Kxu304dlaBe5lFC_jbWzBuG/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0207.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This little stove was completely adequate for the wok cooking. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDlBHvLaX3djK80X7p9IjWgdpgArq-1zeBL4esYZE8_QfrPvnSjidr1QYnO6scE6aXlY6BUlkKNbEoJwwphXTW9uWp0mFN-tclXo_hcscBgTohmX9G3QKFSaV0O7FO5w6qTcCHS0ADTwCHlqwYRB55IpjbyBzMnX8ixluQFtcnjkdJwB-uI5jOrz2/s500/Wok%20stove%20teriyaki%20steak%20DSC_7869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDlBHvLaX3djK80X7p9IjWgdpgArq-1zeBL4esYZE8_QfrPvnSjidr1QYnO6scE6aXlY6BUlkKNbEoJwwphXTW9uWp0mFN-tclXo_hcscBgTohmX9G3QKFSaV0O7FO5w6qTcCHS0ADTwCHlqwYRB55IpjbyBzMnX8ixluQFtcnjkdJwB-uI5jOrz2/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7869.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">There is a difference between the wok stove and wok cooking on the grill. On the grill, the full wok is being heated from below uniformly. On the stove, the edges that extend beyond the stove edge aren't as hot. </td></tr></tbody></table><br /><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;">Teriyaki Steak</h3><div style="text-align: justify;"><span style="text-align: left;">I started by dry-brining a Certified Angus Beef Brand sirloin steak with Lane's BBQ Q-nami for about 8-hours. </span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;">To convert the wok stove into a sear station, I found that a Fishbones charcoal grate from Innovations by Chance fits perfectly on top of the wok stove. </span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR53giMrkQpMOkUydZ02rny_-38TYFR8y3nFc3XeJ9x-qXisGus5WnTQBGURiU-Khk86i-4cGZvmAjOYi48tmq0Y2P_q4cdM1yPuXBHdG-9cHSIR0tMv57EfFnlgtg1QdyDgEy_wMKEzRmkCQWwWH-x5dsWBpS5JiSzdrioJA9h911Ru1swS5YXxW/s750/Wok%20stove%20teriyaki%20steak%20DSC_0233%204%20x5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR53giMrkQpMOkUydZ02rny_-38TYFR8y3nFc3XeJ9x-qXisGus5WnTQBGURiU-Khk86i-4cGZvmAjOYi48tmq0Y2P_q4cdM1yPuXBHdG-9cHSIR0tMv57EfFnlgtg1QdyDgEy_wMKEzRmkCQWwWH-x5dsWBpS5JiSzdrioJA9h911Ru1swS5YXxW/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0233%204%20x5.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Fishbones is a durable charcoal gate designed for kamado grills like the Big Green Egg and Kamado Joe. It also happens to be a fantastic sear grate.<br />[<a href="https://amzn.to/3VtZ4V3">Fishbones charcoal grate: Affiliate Link</a>]</td></tr></tbody></table><br /><span style="text-align: left;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvXhkcvO_kWFce0927GDzrIThXr1Hic45GAJCyKF-poqJVqk3qudIZr7ri-0zcwHUrozfZTmCe-I0QHeMSC5W0JbtuueFhIvgVzfTF41TgM3p_0Mj5OCVcwev6G94RBEcq9MQfj1C-o9h-64kZES_0yUpSSlMqoY2d4uFcndrJkCtL4iSCt5C8bfF/s625/Wok%20stove%20teriyaki%20steak%20DSC_0236%204%20x%205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvXhkcvO_kWFce0927GDzrIThXr1Hic45GAJCyKF-poqJVqk3qudIZr7ri-0zcwHUrozfZTmCe-I0QHeMSC5W0JbtuueFhIvgVzfTF41TgM3p_0Mj5OCVcwev6G94RBEcq9MQfj1C-o9h-64kZES_0yUpSSlMqoY2d4uFcndrJkCtL4iSCt5C8bfF/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0236%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After cooking the potatoes and rice, the coals had died off a bit so I refreshed them with hot coals from the Big Green Egg.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kUnl0y-3wNZrhMb-H7PcDG1eiuVG9gh_P900ydbu1cU8gurIv-1iVz0XUq1uJBNcdGT2Rinr2O8TfNkJoqA9b7IY_x53gqWt88DeRZdSHPulLF4nGO-LljzPEsHZtmQHIukysbJvJiBQtJ3hUMXmfVmvclgUfyi-iE6zq2-cKntavkGFAeQ380oG/s500/Wok%20stove%20teriyaki%20steak%20DSC_7886.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kUnl0y-3wNZrhMb-H7PcDG1eiuVG9gh_P900ydbu1cU8gurIv-1iVz0XUq1uJBNcdGT2Rinr2O8TfNkJoqA9b7IY_x53gqWt88DeRZdSHPulLF4nGO-LljzPEsHZtmQHIukysbJvJiBQtJ3hUMXmfVmvclgUfyi-iE6zq2-cKntavkGFAeQ380oG/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7886.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After grilling both sides, in the last 2 minutes I brushed the steak with teriyaki sauce cut 3:1 with rice wine vinegar.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdtcfkNmMtm3G5nfSOYFiZStpcRude6t4OW-UZAV3Tm7iRcBKwUGHOMcTjH532YxpWZW9ZYoiZ7lrsgorh3fq7mhTYXhuzySvBEceQplVgGQLL0gVvJVaehalvDkodwlInc54sDUqKjlq_0IGKH5bfjPbN3p_xDLEf9rX9P1KXey8zfo_uPdJrQRE/s500/Wok%20stove%20teriyaki%20steak%20DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdtcfkNmMtm3G5nfSOYFiZStpcRude6t4OW-UZAV3Tm7iRcBKwUGHOMcTjH532YxpWZW9ZYoiZ7lrsgorh3fq7mhTYXhuzySvBEceQplVgGQLL0gVvJVaehalvDkodwlInc54sDUqKjlq_0IGKH5bfjPbN3p_xDLEf9rX9P1KXey8zfo_uPdJrQRE/s16000/Wok%20stove%20teriyaki%20steak%20DSC_0013.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The steak was fantastic. I've eaten a lot more sirloin since the price has beef has skyrocketed and I've enjoyed so much that I expect to keep eating it when the price of beef goes back down. Ha ha ha, yeah, I know the price isn't ever going back down, I just wanted to try saying it with a straight face. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdQbZg9OvieeWFhASUj2JT9PzkD8SlmUeo0_LgYHwaVIyaT-hXRDe1TGSP9XMHoXRktiiQg3H79AWv6X5PfRS_WJokClQF352soXsLCYuxRI4WRx9OvVZ8Y-Ul9z8SKRI8OjMPV4MyBWA8YNTM928QprDaRfNfb_6C9wJWURMYBPElBnVgU1floPI/s500/Wok%20stove%20teriyaki%20steak%20DSC_7917%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdQbZg9OvieeWFhASUj2JT9PzkD8SlmUeo0_LgYHwaVIyaT-hXRDe1TGSP9XMHoXRktiiQg3H79AWv6X5PfRS_WJokClQF352soXsLCYuxRI4WRx9OvVZ8Y-Ul9z8SKRI8OjMPV4MyBWA8YNTM928QprDaRfNfb_6C9wJWURMYBPElBnVgU1floPI/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7917%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This was a splendid version of steak and potatoes.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul3_YDs30cVrGTTeDMkREX68CUG34X_upyP9L0gpfn72ctx32v9jEY3Uooh0AKGdF0u3CukCnN40IsfhZKsuXYRwN9sakksRP02mltpu5Nr48gnr4HCf6AnUJ9jS8PugEX_55g59NgPlWNY9PVMz30G1gdhU59PmMfR9BmwKpD4P7bq_M0LQ3WLbV/s500/Wok%20stove%20teriyaki%20steak%20DSC_7920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="281" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul3_YDs30cVrGTTeDMkREX68CUG34X_upyP9L0gpfn72ctx32v9jEY3Uooh0AKGdF0u3CukCnN40IsfhZKsuXYRwN9sakksRP02mltpu5Nr48gnr4HCf6AnUJ9jS8PugEX_55g59NgPlWNY9PVMz30G1gdhU59PmMfR9BmwKpD4P7bq_M0LQ3WLbV/s16000/Wok%20stove%20teriyaki%20steak%20DSC_7920.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This entire meal would have been fantastic but for the excessive heat of the stir-fried rice.</td></tr></tbody></table><span style="font-family: inherit;"><br />I had fun playing with the clay stove and I'm glad I picked it up. Did I <i style="font-weight: bold;">need</i> it? No, but do I <i style="font-weight: bold;">need </i>15 other grills? (That's rhetorical, of course.)<br /></span><h3 style="clear: both; text-align: justify;"><span style="font-family: inherit;">Snake River Farms</span></h3><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><a href="https://www.snakeriverfarms.com/hand-curated-boxes.html">Snake River Farms</a> has some holiday season promotions going on. They have free shipping going right now and 10% off all orders over $249. I'm not an affiliate seller and get nothing for this, just passing it on.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><p style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: start;"><b><u><span style="font-family: inherit;">Gifting Promotion</span></u></b></p><p dir="ltr" style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: start;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Offer: Free Shipping on All Boxes + an Extra </span>10% Off orders of $249+</span></p><p dir="ltr" style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: start;"><span style="background-color: transparent; color: black; white-space: pre-wrap;"><span style="font-family: inherit;">Code: GIFTSRF</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: start;"><span style="background-color: transparent; color: black; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Dates Active: 12/5 - 12/8</span></span></p><p style="background-color: white; color: #222222; font-size: small; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: start;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">URL: </span><span style="color: black; white-space: pre-wrap;"><span><a data-saferedirecturl="https://www.google.com/url?q=https://lt-dot-yamm-track.appspot.com/2o2NryL1kZf5jtGnBLVju7rSeB0Co7mjng0u63N23ojMP-RbUhAGnj0fJ6DT6ngoqYpAUyKwDY8oaphYWNDabBru9iTDd3EaF-81YLKRJ4Z4FYSm1ZsvJKcz13860ThrdmsibdgdReiHB0RXmVecCkBkC-14RCQLj7gauHTI9aIyDcN4sYPSwl0ahILYN8Umz8aiZewQFORc&source=gmail&ust=1670272154681000&usg=AOvVaw3DltoVfmGGZMrx3gEKq89u" href="https://lt-dot-yamm-track.appspot.com/2o2NryL1kZf5jtGnBLVju7rSeB0Co7mjng0u63N23ojMP-RbUhAGnj0fJ6DT6ngoqYpAUyKwDY8oaphYWNDabBru9iTDd3EaF-81YLKRJ4Z4FYSm1ZsvJKcz13860ThrdmsibdgdReiHB0RXmVecCkBkC-14RCQLj7gauHTI9aIyDcN4sYPSwl0ahILYN8Umz8aiZewQFORc" rel="nofollow" style="color: #1155cc;" target="_blank">https://www.snakeriverfarms.<wbr></wbr>com/hand-curated-boxes.html</a></span></span></span></p></div></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-16595258720992831802022-11-19T15:19:00.003-05:002022-11-20T10:17:42.559-05:00Fall 2022 North Florida Eggfest - St John' County<p>[FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission are tagged [Affiliate Link]</p><p style="text-align: justify;">The North Florida Eggfest is held each Spring but this year, Pinch-a-Penny decided to squeeze in an extra Fall version. The Nibble Me This grilling team couldn't wait to cook at this event when we found out that the proceeds were going to <a href="https://operationbbqrelief.org/">Operation BBQ Relief</a>. </p><p style="text-align: justify;">When the smoke cleared and the crowd voted, we won 2nd place. Congratulations to <a href="https://clinescustommeats.com/">Cline's Custom Meats Butcher Shop</a> for besting the reigning champ (that would be us!).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibb1ik7z4PI37l9OY_N9PunMqRjeCx5FF4aBDEQoUrGHsqp99C1L_F_Eguz2gUmKEjr3wAw0rFSeDST_oMhasI1J8borf6lrSUU97HCsmrT1RL3c7xSuvuR9ojxckVM8rDclFP6beVy5IK0ubwlP8Uj756_x1B4gyH3b1jdVU9tFGwBYB-kbRggz3L/s500/FB_IMG_1668289488882%20cropped.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="291" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibb1ik7z4PI37l9OY_N9PunMqRjeCx5FF4aBDEQoUrGHsqp99C1L_F_Eguz2gUmKEjr3wAw0rFSeDST_oMhasI1J8borf6lrSUU97HCsmrT1RL3c7xSuvuR9ojxckVM8rDclFP6beVy5IK0ubwlP8Uj756_x1B4gyH3b1jdVU9tFGwBYB-kbRggz3L/s16000/FB_IMG_1668289488882%20cropped.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our team celebrated our 2nd place finish with jello shots with friends.</td></tr></tbody></table><br /><p style="text-align: justify;">Here's a look back at the event through the mobile phones of our team members.</p><h2 style="text-align: justify;">Preparation</h2><div>Just like KCBS BBQ competitions, the key to a successful and fun Eggfest is doing as much prep as humanly possible before you've stepped foot on the event grounds. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiws5waPjnYh-sIIPXbplttszmqWuAcanxO7zaRwsDk_Hteiyd9Z2J1gJoedfEcEWuOxemxgGWii4Pyow7O7WmG6ck2fTIdIvuZq4_axeb7I6l4Wvi2i7X_4QZxW7iyuIwexVsd3rFXEtkeHvFOz2GSOEyCJ_ZVlz8PN_Rg1OrDy9YgdiUlqz9wkmh5/s500/20221111_101837.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiws5waPjnYh-sIIPXbplttszmqWuAcanxO7zaRwsDk_Hteiyd9Z2J1gJoedfEcEWuOxemxgGWii4Pyow7O7WmG6ck2fTIdIvuZq4_axeb7I6l4Wvi2i7X_4QZxW7iyuIwexVsd3rFXEtkeHvFOz2GSOEyCJ_ZVlz8PN_Rg1OrDy9YgdiUlqz9wkmh5/s16000/20221111_101837.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My North Florida Eggfest started with a longer-than-usual drive since I had to drive through the remnants of Hurricane Nicole. The traffic frequently came to a standstill adding about 90 minutes to the normally 8 hour drive.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaElrg8DMgLsK9uapZZq6zE9ptnkNAu0G6PDnwTAV-MtpAhUt13yQm3XFfZU7e3gQ2u7i_j-bKyN7EKZMQxgyxapWlRtOJrrhruoxsKpbuihLzuM66HH0ILKTCanz83I6KLjN13gWUlmuK3e-37-aC4yqzo4u_GTRh9VyBwEKbAFSgQ-IIfY5Kb5OT/s500/FB_IMG_1668305668107.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaElrg8DMgLsK9uapZZq6zE9ptnkNAu0G6PDnwTAV-MtpAhUt13yQm3XFfZU7e3gQ2u7i_j-bKyN7EKZMQxgyxapWlRtOJrrhruoxsKpbuihLzuM66HH0ILKTCanz83I6KLjN13gWUlmuK3e-37-aC4yqzo4u_GTRh9VyBwEKbAFSgQ-IIfY5Kb5OT/s16000/FB_IMG_1668305668107.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So the team started without me. Here Rhonda was making green chile smoked pork - one of the key ingredients of the perennial crowd favorite Jordan's Drunk Pickles. I spy two Thermoworks Chef Alarms in the background being used to monitor the internal cooking temps.<br /><a href="https://www.thermoworks.com/chefalarm/?tw=NIBBLEMETHIS">Thermoworks Chef Alarm [Affiliate link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGWiRgy4fpdRMpCMNFZK__LPPfnSTwqVFaSYpKNddSia43A4jB5Pbo38Ff6Ee8W0EBUY4XZ7JTmnpHHTcJD7w85dDOCdGndiuHpZCYCc462ORwTNb9Bv62yJyBktTeH8PfmNFAANabpNKXb8IFPiLihLwFZUbXVOri6MCDAeZ-UFqOlKMz04futv0/s667/FB_IMG_1668305692516.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGWiRgy4fpdRMpCMNFZK__LPPfnSTwqVFaSYpKNddSia43A4jB5Pbo38Ff6Ee8W0EBUY4XZ7JTmnpHHTcJD7w85dDOCdGndiuHpZCYCc462ORwTNb9Bv62yJyBktTeH8PfmNFAANabpNKXb8IFPiLihLwFZUbXVOri6MCDAeZ-UFqOlKMz04futv0/s16000/FB_IMG_1668305692516.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We coat the butts with <a href="https://www.albukirkyseasonings.com/">AlbuKirky Green Chile Rub</a> and smoke them until they are an internal temp of 200f+ and probe tender. So it takes a while.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeLPY1ovrJPWQ2rSfxbT4J3ruOi2j8f_DW8yRtrpExbhCYTRslK7pLeeTcoTN-8htyxon1ip6vbbp5Up2Ux1u5UJPnqvt-sVCxr5S0I2gndIHJZwiABNRKgKxd0dfrm55d4QjAmoVONOPeFaCHHLnfKUfaMgVBXrftHdmwQOlD3y_I1pTaYAfhm03/s500/FB_IMG_1668305675704.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeLPY1ovrJPWQ2rSfxbT4J3ruOi2j8f_DW8yRtrpExbhCYTRslK7pLeeTcoTN-8htyxon1ip6vbbp5Up2Ux1u5UJPnqvt-sVCxr5S0I2gndIHJZwiABNRKgKxd0dfrm55d4QjAmoVONOPeFaCHHLnfKUfaMgVBXrftHdmwQOlD3y_I1pTaYAfhm03/s16000/FB_IMG_1668305675704.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sean explaining the work they had done over the summer to create their new grilling area. Or he might have been fibbing about the last fish he caught...he's a fisherman after all.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-WY_Py4K9KhYGReN-OZnztg8t00EZbWlbqPF66hAPBYvBG-chCKNUYMSkOChxTbo2omQWYl6OHTjpqVBLebwbqmAWLyMg0bFLZaUnEjtSuyCxU0BSvLY_nqsdAa24ywlmLgP5YHBKpWxuubz4RR2aBtrGkQ-Lb_ExjoPyYTY044p45rlecvA7L_p/s500/FB_IMG_1668465641095.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-WY_Py4K9KhYGReN-OZnztg8t00EZbWlbqPF66hAPBYvBG-chCKNUYMSkOChxTbo2omQWYl6OHTjpqVBLebwbqmAWLyMg0bFLZaUnEjtSuyCxU0BSvLY_nqsdAa24ywlmLgP5YHBKpWxuubz4RR2aBtrGkQ-Lb_ExjoPyYTY044p45rlecvA7L_p/s16000/FB_IMG_1668465641095.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sean and Carson using the Blackstone griddle to prep some of the ingredients for the breakfast casserole. Rhonda and Sean's new grilling area makes me BGE green with envy!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6eBV_dKehTKVOlDnfcQvoaV6us2JpbWgbXTien3Ga8u_IKq5-LcqBKm-8Tc0-D974tKD2VH6AnuEu2zuDb0ii3fYlMIsD3y3CoJuhZEAtA5uLRXrULi9c_FhGcTdVa0btjNfUDqeNUpffhqzV8_xbZsPHnv5INEdanGQJsutsGTTvVCqkXraPiCE/s500/FB_IMG_1668465645600.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6eBV_dKehTKVOlDnfcQvoaV6us2JpbWgbXTien3Ga8u_IKq5-LcqBKm-8Tc0-D974tKD2VH6AnuEu2zuDb0ii3fYlMIsD3y3CoJuhZEAtA5uLRXrULi9c_FhGcTdVa0btjNfUDqeNUpffhqzV8_xbZsPHnv5INEdanGQJsutsGTTvVCqkXraPiCE/s16000/FB_IMG_1668465645600.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pre-cooking ingredients wheen possible is a great way to minimize on-site work and the amount of cleaning at an Eggfest.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o5mHL5QdXJTYRUTDOPh1CCP4aFdyUVcOj6dJSOdJEGqaJJ88Cw4KeaQl2S3e1mYu4LMTFyhJvmNMeTJHkYEWnRp8YMeCcGWrl88vQwjOyexTwMyyyqLq3DKcojTLRULbE0PR3Z3mbTpxqUDOJwGHxJ981fPhw1sJuFB2rbkvPKEitK-BNOBBVadE/s500/New%20Phototastic%20Collage.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="373" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o5mHL5QdXJTYRUTDOPh1CCP4aFdyUVcOj6dJSOdJEGqaJJ88Cw4KeaQl2S3e1mYu4LMTFyhJvmNMeTJHkYEWnRp8YMeCcGWrl88vQwjOyexTwMyyyqLq3DKcojTLRULbE0PR3Z3mbTpxqUDOJwGHxJ981fPhw1sJuFB2rbkvPKEitK-BNOBBVadE/s16000/New%20Phototastic%20Collage.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Have to make the jello shots as part of the prep!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WelzSzqf_chkn4nA3s-_3PoTY-f1M7DE8Bvpl362o-X-LPoxyrp3pxaWvygo0j3P7ybQ6xODQbcuAj1PlLcMOyxHQ5ZNUavPCimdyP5qMPkqVCz9fTjiBPznaVCf4ARXNtw4VB78ozDqLb2un3cx24KAGxHKZEHzArXR5pjYrbZoPHZdBCLkIl-K/s667/FB_IMG_1668465651874.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WelzSzqf_chkn4nA3s-_3PoTY-f1M7DE8Bvpl362o-X-LPoxyrp3pxaWvygo0j3P7ybQ6xODQbcuAj1PlLcMOyxHQ5ZNUavPCimdyP5qMPkqVCz9fTjiBPznaVCf4ARXNtw4VB78ozDqLb2un3cx24KAGxHKZEHzArXR5pjYrbZoPHZdBCLkIl-K/s16000/FB_IMG_1668465651874.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breaking up the green chile smoked pork for the pickles.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyrUGsHu2-0aVxBR5aM6fMcCrs1Nro6ImRMpDxj7Ha_xmsyffI3spBq1SYxiFupY-Tb5UnRQ0SxMESRSEWH-2fQpaQ8wA8yrZjBrsUK4gjxBVdK43b9dq9xdIEvMry67d8pxnCKUDZcwmDeLwuuuSQXe_YP8Fy5PqI7wUu2hOyP0ot_VNu-bEN9kj/s667/FB_IMG_1668465658057.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyrUGsHu2-0aVxBR5aM6fMcCrs1Nro6ImRMpDxj7Ha_xmsyffI3spBq1SYxiFupY-Tb5UnRQ0SxMESRSEWH-2fQpaQ8wA8yrZjBrsUK4gjxBVdK43b9dq9xdIEvMry67d8pxnCKUDZcwmDeLwuuuSQXe_YP8Fy5PqI7wUu2hOyP0ot_VNu-bEN9kj/s16000/FB_IMG_1668465658057.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie shredded Swiss cheese for the pickles.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6GvXZpQAHOrO2Y4IE3MKS0c8EJXV1eOhZ3fHkCzksNKmr8q4uB970b7l8ccUWSUNkSp_rnRhIS4bwVrLNFDWvXszePofbg_LgxkXoz0RwWvLpCX0OVTUG_VE5wgd5Gn0ls5VYbi5OnRAqg3maJzVzkleQykVS9N6B2XaZh_ciWD8KnTAv1m4P9vF/s500/FB_IMG_1668470954020.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="361" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6GvXZpQAHOrO2Y4IE3MKS0c8EJXV1eOhZ3fHkCzksNKmr8q4uB970b7l8ccUWSUNkSp_rnRhIS4bwVrLNFDWvXszePofbg_LgxkXoz0RwWvLpCX0OVTUG_VE5wgd5Gn0ls5VYbi5OnRAqg3maJzVzkleQykVS9N6B2XaZh_ciWD8KnTAv1m4P9vF/s16000/FB_IMG_1668470954020.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scott, Carson, and Sean coring the pickles so we can stuff them at the Eggfest. We get about 35-40 servings per jar, and we have done as many as 1200 for a single event. We did just under 500 for this event and we didn't have a single leftover pickle.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJadSi-AVljQyazm6yt3tjq8yoTXss3uMv13XsI1wI0rXvaMQaIncGBazpJSMrCqxN_RPzgMcg2cEei3vuPgilulF2P_TWv4CWAtt8NCO0Vm5PWDl5FU1tE3p8pjrakgDiyE7m-88GZLZ3aRLcbKqzZkSbPK7gVzcitMkyURU1pfs06KXPcYm-Sz4/s667/FB_IMG_1668470964671.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJadSi-AVljQyazm6yt3tjq8yoTXss3uMv13XsI1wI0rXvaMQaIncGBazpJSMrCqxN_RPzgMcg2cEei3vuPgilulF2P_TWv4CWAtt8NCO0Vm5PWDl5FU1tE3p8pjrakgDiyE7m-88GZLZ3aRLcbKqzZkSbPK7gVzcitMkyURU1pfs06KXPcYm-Sz4/s16000/FB_IMG_1668470964671.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's everything that goes into the pickle - green chile pork, Boar's Head ham, Boar's Head salami, and Swiss cheese. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OKLn_kE3M6qPCD40yJRIM63vgA_PF3bQXRoLyySAl6FY5fwuSY6y8vloZ176qkiapwo6JHzprmHluaUWDgVzqOuvULFKENFy2TE7n1wetBXBcjGLOP5jWqALr4rLfN9Dng_1ALwwzqN54fulAI3FKBUdu52MqEb0_5Ygam5YVZKVfwwdxx2OpIba/s500/FB_IMG_1668470991928.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OKLn_kE3M6qPCD40yJRIM63vgA_PF3bQXRoLyySAl6FY5fwuSY6y8vloZ176qkiapwo6JHzprmHluaUWDgVzqOuvULFKENFy2TE7n1wetBXBcjGLOP5jWqALr4rLfN9Dng_1ALwwzqN54fulAI3FKBUdu52MqEb0_5Ygam5YVZKVfwwdxx2OpIba/s16000/FB_IMG_1668470991928.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie, Scott, Sean, and Carson taking a break while I'm in the background cooking. That's only fair since they cooked all day while I was driving.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtivr04gYIz2JOckhMGWZpZAE5hMop9vxYFxQ62dGzABMwj05cK5clDsi7o_1zQ1hcJ5iMD-gm6aC0_BQAqEuohuQkbJbYZpOK8IIQAm-zK-QqEvAEExzYFEqGsYbuVeEzAR6f4PHANWgAESLoMRqGpNuZR5pxaseyT5Ag6hrOp0QIhXONgKhIXRkF/s500/20221111_224412.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="233" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtivr04gYIz2JOckhMGWZpZAE5hMop9vxYFxQ62dGzABMwj05cK5clDsi7o_1zQ1hcJ5iMD-gm6aC0_BQAqEuohuQkbJbYZpOK8IIQAm-zK-QqEvAEExzYFEqGsYbuVeEzAR6f4PHANWgAESLoMRqGpNuZR5pxaseyT5Ag6hrOp0QIhXONgKhIXRkF/s16000/20221111_224412.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rhonda has some of our food festival awards lining the back wall of her new outdoor kitchen.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: left;">Eggfest Day</h2><div class="separator" style="clear: both; text-align: left;">It's finally here! Typically you have an hour or two to start cooking before the gates open so you have to hit the ground running.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctSwU83xUlvK28AbSuVekHAYOOS2IS-mlMDdV10cosWb59-JYZ6-psLg9mHAfgrtDoybYIPBnhYVxl3onmy1p2MMd5arEErq-hw-wIx73CTnr70Z2x1p6OywLQL3B3va1E6sojMmTqrAmztVadlRG_vqhDxzB9I4c12sK4xrIqMw_0X-2u3o3eGh_/s500/20221112_090918.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctSwU83xUlvK28AbSuVekHAYOOS2IS-mlMDdV10cosWb59-JYZ6-psLg9mHAfgrtDoybYIPBnhYVxl3onmy1p2MMd5arEErq-hw-wIx73CTnr70Z2x1p6OywLQL3B3va1E6sojMmTqrAmztVadlRG_vqhDxzB9I4c12sK4xrIqMw_0X-2u3o3eGh_/s16000/20221112_090918.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first action for the Eggfest is getting your Eggs fueled and up to temp so you can start cooking. For this Eggfest we had two demo XL Big Green Eggs to use, plus we had Carson and Rhonda's Mini-Maxes to use for searing, warming up sauces, etc.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaBrhgW_LgQq1FlyQ1QK1tSeAqK2M9d3QvCQGRAht_aqv9i9q4EHG_D9J7hzC-lxNZaGdcJhV9lEdyaUP8fS2Y1vXZmW0Q7CQyq8KYzX2Bvg8sNpB10HNe3YdoCojSeIkbh1g8jFyFs7m_1z5gR3mLINZijLSv6FIB6qXK04zq0Hdf6zyKyHxD2gm/s734/20221112_085437.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="734" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaBrhgW_LgQq1FlyQ1QK1tSeAqK2M9d3QvCQGRAht_aqv9i9q4EHG_D9J7hzC-lxNZaGdcJhV9lEdyaUP8fS2Y1vXZmW0Q7CQyq8KYzX2Bvg8sNpB10HNe3YdoCojSeIkbh1g8jFyFs7m_1z5gR3mLINZijLSv6FIB6qXK04zq0Hdf6zyKyHxD2gm/s16000/20221112_085437.jpg" /></a><br /></td></tr><tr><td class="tr-caption" style="text-align: center;">Rhonda always does such a good job with creating our menu board for the event.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt8vx_aK6skiPomS4GxflH4CzgKkD5CPqwUog1IC7_diFoSEu2za5MhFdbFBedXKcl8Jt5HAWVb5AVk9a0zNIi7c_4qAhW1NkYdFo1yVw8Moy3h6kbCAD0gft8BxKJ3mRzrJVs0lUhiqpzvcQm6MicfjVmSghwtARgPZ539Dfv0HlsxD3lx7i6Le0/s500/20221112_134213.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt8vx_aK6skiPomS4GxflH4CzgKkD5CPqwUog1IC7_diFoSEu2za5MhFdbFBedXKcl8Jt5HAWVb5AVk9a0zNIi7c_4qAhW1NkYdFo1yVw8Moy3h6kbCAD0gft8BxKJ3mRzrJVs0lUhiqpzvcQm6MicfjVmSghwtARgPZ539Dfv0HlsxD3lx7i6Le0/s16000/20221112_134213.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's our menu for this food festival. The back side of the board also had our dueling breakfast casseroles listed.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3xWNA2lgUdMDluw9TzSQye36B7pO6OqadnhbSan4RV0A9bnJlPKoyjSkjFFOEiXxDr5xxqeDAgfGo4OFgNr9MxZrAZJOSPanatOiNBwTn6U9n9KNmCnMWKf07e75cZgqGfv2dBwv74k8TGQbDVVDuY1cgOJvOOhqsRoEj_pIUuUs9HYlMeNoHG5G/s773/20221112_091234.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="773" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3xWNA2lgUdMDluw9TzSQye36B7pO6OqadnhbSan4RV0A9bnJlPKoyjSkjFFOEiXxDr5xxqeDAgfGo4OFgNr9MxZrAZJOSPanatOiNBwTn6U9n9KNmCnMWKf07e75cZgqGfv2dBwv74k8TGQbDVVDuY1cgOJvOOhqsRoEj_pIUuUs9HYlMeNoHG5G/s16000/20221112_091234.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie, Sean and Scott getting ready to tackle pickle stuffing time.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQN2YyHaKI859AJJRuAjV0kaI465qEUliFmG8l9PmENLCiv30uEgxkiLsyJ8_4TvjFy19Mg2U6BoLcSMUX4sDakgQ9HEQnIQGpQV96MYXJtkexXQd6LtX_DVOH3RGyorVq9T883P64UDmTu8WwW_IDxsTNiv6yNco9JyAVFbfHd0TAicD1a6zLsiL/s500/FB_IMG_1668289560536.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="355" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQN2YyHaKI859AJJRuAjV0kaI465qEUliFmG8l9PmENLCiv30uEgxkiLsyJ8_4TvjFy19Mg2U6BoLcSMUX4sDakgQ9HEQnIQGpQV96MYXJtkexXQd6LtX_DVOH3RGyorVq9T883P64UDmTu8WwW_IDxsTNiv6yNco9JyAVFbfHd0TAicD1a6zLsiL/s16000/FB_IMG_1668289560536.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Where did all the pickles go?</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieM-0X0FZoRHphwLt7iDAVzjiL_NxeCHr5MPmWikpHewL-_XVXC-4envUt5EEOdOdhj9p_Fgr3wSjbcvlqmFXQi_lvlViDGmOppPHhzL2Cdg_p9GND6Q6nu6ED0_lAtGY712b4uzAiXzk0Aeh4f6OnXxPW6JJjTzTB9cYJnspdWhulFahCsZJw0qTc/s500/FB_IMG_1668289566256.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieM-0X0FZoRHphwLt7iDAVzjiL_NxeCHr5MPmWikpHewL-_XVXC-4envUt5EEOdOdhj9p_Fgr3wSjbcvlqmFXQi_lvlViDGmOppPHhzL2Cdg_p9GND6Q6nu6ED0_lAtGY712b4uzAiXzk0Aeh4f6OnXxPW6JJjTzTB9cYJnspdWhulFahCsZJw0qTc/s16000/FB_IMG_1668289566256.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">There they are! </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg_OBi_T6y1f-exqC4K9yqTsRosfhb48BkRj7bgt0UeOqFqwV2Bhoz01b_Sk8FNl3WfeGVp8id5RgEr_YF1-8v8G70ETgG7px2QC2YP3ar5Jx6G69Fxo-CDY1ZAM6RC8C4CQ_ZcRmywrW___DEOB3v8rRya9TQ0LDhQhusWhE1RhRb86lIBGgso1U/s500/20221112_085702.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg_OBi_T6y1f-exqC4K9yqTsRosfhb48BkRj7bgt0UeOqFqwV2Bhoz01b_Sk8FNl3WfeGVp8id5RgEr_YF1-8v8G70ETgG7px2QC2YP3ar5Jx6G69Fxo-CDY1ZAM6RC8C4CQ_ZcRmywrW___DEOB3v8rRya9TQ0LDhQhusWhE1RhRb86lIBGgso1U/s16000/20221112_085702.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson getting the grills ready for a day full of action.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsQRSqTtBuxbSlVJ5gAiFyYy9z35esNE_E4q5kgBGWtO7GGNdpLl0fcAQ_DZEGRAjClEtAsxexSVzLHe4d-J6CE-N74yOFCzgQIcJkTipJ9YPFNBGzodxLDbG7Woj4-_iK-LN668ioSi41PzZr84TfxmvOdkk32Dhcjtip7-rEegYb545D-MC6ypG/s500/FB_IMG_1668470998543.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsQRSqTtBuxbSlVJ5gAiFyYy9z35esNE_E4q5kgBGWtO7GGNdpLl0fcAQ_DZEGRAjClEtAsxexSVzLHe4d-J6CE-N74yOFCzgQIcJkTipJ9YPFNBGzodxLDbG7Woj4-_iK-LN668ioSi41PzZr84TfxmvOdkk32Dhcjtip7-rEegYb545D-MC6ypG/s16000/FB_IMG_1668470998543.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Memorial Park is a beautiful location. It's on the water, has nice flat, even ground, and the ancient oaks provide a welcoming canopy.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXikpzCWU9JQnbWY35y8MXWQXzSZe-28ZcTDvrJm0tNxl3BYfGrIlDzcEqToASZGFttRgv-Wzc72iS8L1JPOb9ocVJCNq1gK2iQ7YJIGhqvFhtLpE4d_q0ovSElVaZJPeYQeNUHlYRceSltz4FPR9Gj-EStn2-PY00KjF6DU1MEHDbiP0jLr3k0OD/s500/FB_IMG_1668471015458%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXikpzCWU9JQnbWY35y8MXWQXzSZe-28ZcTDvrJm0tNxl3BYfGrIlDzcEqToASZGFttRgv-Wzc72iS8L1JPOb9ocVJCNq1gK2iQ7YJIGhqvFhtLpE4d_q0ovSElVaZJPeYQeNUHlYRceSltz4FPR9Gj-EStn2-PY00KjF6DU1MEHDbiP0jLr3k0OD/s16000/FB_IMG_1668471015458%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Me trimming up two beef tenderloins.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYJKYusfaeDugKmsvgsPSxMFsVbcgZuTWY2M5cbouJPLZgD3o1bliWHy3S9AuHmh4Wycr46njQv90E7FazxdiPWzCrpjr2sn9eV1qC8VwhwUrpgfJFLtsuRkyM3G7cufhatqOKGLx0UW1ogT_o5d8foQeFaVlyfBBU0m3Cx3mq-D_hqlbX2mmmCok/s500/20221112_085457.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYJKYusfaeDugKmsvgsPSxMFsVbcgZuTWY2M5cbouJPLZgD3o1bliWHy3S9AuHmh4Wycr46njQv90E7FazxdiPWzCrpjr2sn9eV1qC8VwhwUrpgfJFLtsuRkyM3G7cufhatqOKGLx0UW1ogT_o5d8foQeFaVlyfBBU0m3Cx3mq-D_hqlbX2mmmCok/s16000/20221112_085457.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We slow roast the beef tenderloin to temp and then sear off a section when we are ready to serve them later in the day. The seasoning is my <a href="https://www.nibblemethis.com/2018/01/nmt-umami-steak-seasoning.html">NMT Umami Steak recipe</a>.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8X5H2e6s9G8FmdnWB1UUg2qTRBi9fpmOWWZZ7W_7jAejxyQ80dsg2oYkubbEig7ykRK7OmTE9cL5bGgdrGdE495evsRQlwOeskajfFO5b1kLuFygXIYCiGB8mQcLhuPX_HIHA_QOW-qrRh1K8RRclC1fWXQBrsIofZO6PSuO2KQ8qL1iJ6ONITvh/s500/20221112_095852.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV8X5H2e6s9G8FmdnWB1UUg2qTRBi9fpmOWWZZ7W_7jAejxyQ80dsg2oYkubbEig7ykRK7OmTE9cL5bGgdrGdE495evsRQlwOeskajfFO5b1kLuFygXIYCiGB8mQcLhuPX_HIHA_QOW-qrRh1K8RRclC1fWXQBrsIofZO6PSuO2KQ8qL1iJ6ONITvh/s16000/20221112_095852.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The two skinnier portions have already reached full temp but these two larger butt ends of the tenderloin needed about 10-15 more minutes. Things are busy so we monitor the temps with a Thermoworks Smoke X2 so we don't accidentally overcook them.<br /><a href="https://www.thermoworks.com/smoke-x/?tw=NIBBLEMETHIS">Thermoworks Smoke X2 [Affiliate link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4VF1jB3p83ncv1nBnlmiRhs2FS_n8xOfpZignSF-vJqgMUs1jWvAQzzVJdn-_iaJHFtPGHt1ojdt4riyQFGYMsqibeztGCK_nKDvwhyVHPL9DR8dbweVX8bGsFmFtfnSfnYWKf9LoFIddKGO5oGcsPp-VDBfgg_gnVBUw0zk0kIacN1UVOcBSZcS/s500/20221112_090957.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="233" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4VF1jB3p83ncv1nBnlmiRhs2FS_n8xOfpZignSF-vJqgMUs1jWvAQzzVJdn-_iaJHFtPGHt1ojdt4riyQFGYMsqibeztGCK_nKDvwhyVHPL9DR8dbweVX8bGsFmFtfnSfnYWKf9LoFIddKGO5oGcsPp-VDBfgg_gnVBUw0zk0kIacN1UVOcBSZcS/s16000/20221112_090957.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The park was set up with teams lined up on two opposite sides.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: left;">The Menu</h2><div><br /></div><h3 style="text-align: left;">Dueling Breakfast Casseroles</h3><div><div style="text-align: justify;">The first thing we served was dueling breakfast casseroles. Carson made his version which uses a hash brown base with bacon, onions, peppers, eggs, seasoning and cheese. Sean made his version with a biscuit base with cheese, seasonings, green chiles, eggs, and sausage gravy. Both are fantastic recipes and I will get them up on the site before two long.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmfEGartV1ShSdwZqjaPL_smQGVOh1pD9SmzCkwhnrYrYDVRZBVZUAwRfEC2U4AkP4R7ypJqfXcWsYAPcftsNwGz5ZMY8CRHoyD55xx0xch2ekc0spUPMjaLEgqGbZRFp5rHHteULj9TQu8sJh-jko7qMBy-vLzTG6wk0LHhTT4sbPnFMorLouHEh/s500/FB_IMG_1668289514105.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="368" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmfEGartV1ShSdwZqjaPL_smQGVOh1pD9SmzCkwhnrYrYDVRZBVZUAwRfEC2U4AkP4R7ypJqfXcWsYAPcftsNwGz5ZMY8CRHoyD55xx0xch2ekc0spUPMjaLEgqGbZRFp5rHHteULj9TQu8sJh-jko7qMBy-vLzTG6wk0LHhTT4sbPnFMorLouHEh/s16000/FB_IMG_1668289514105.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie, Scott, and Sean getting ready to serve the first batches of breakfast casserole.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9G0LOgfy4suqelkY1TlpOeKicx88ngSl9GGWTin8OrFHdJnbw83OZnXkpmx39I5rrNcBoZLfElt09ZGUntYRL8aGS9BRGcILKz6LJ-7ycj0UW19q_oSMkl_oZ8UCF0bXC4NIoth7ydcHZdvXY1_6gYia2ow6BQ473EVw9KpSBgjRyZWvc2vCJ4-tW/s667/FB_IMG_1668305325904.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9G0LOgfy4suqelkY1TlpOeKicx88ngSl9GGWTin8OrFHdJnbw83OZnXkpmx39I5rrNcBoZLfElt09ZGUntYRL8aGS9BRGcILKz6LJ-7ycj0UW19q_oSMkl_oZ8UCF0bXC4NIoth7ydcHZdvXY1_6gYia2ow6BQ473EVw9KpSBgjRyZWvc2vCJ4-tW/s16000/FB_IMG_1668305325904.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson getting his kick butt breakfast casserole ready.</td></tr></tbody></table><div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Jordan's Drunk Pickles <a href="https://www.nibblemethis.com/2017/05/jordans-drunk-pickles.html">(Recipe here)</a></h3></div><div><div style="text-align: justify;">We change our menu around, but we HAVE to do Jordan's Drunk Pickles EVERY time, or the crowd revolts. These delectable fire-roasted treats are a Cuban sandwich stuffed into a pickle!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUumS6WeiwuqzLAxvyU4soD1633C6qZ65-7YhiMUfpd3p9raLUTDAnU6KNO0pW0eIETDTixvCIQkQBZ4TSfuTjLwboVNkGju74hgb0-SDhIoem_4YlsaKrJiwf6U53umMKogf6Jc_I59V1k-jghX_-m25UuPvSTE5v9oh1oWC5BRm54MIjimlNTYM/s500/20221112_100101.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUumS6WeiwuqzLAxvyU4soD1633C6qZ65-7YhiMUfpd3p9raLUTDAnU6KNO0pW0eIETDTixvCIQkQBZ4TSfuTjLwboVNkGju74hgb0-SDhIoem_4YlsaKrJiwf6U53umMKogf6Jc_I59V1k-jghX_-m25UuPvSTE5v9oh1oWC5BRm54MIjimlNTYM/s16000/20221112_100101.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stuffing the pickles is a team effort. On the left, Scott is squirting 2 lines (no less, no more) of mustard into each cored pickle half and then Ed and Laurie are stuffing those with the meat and cheese mixture.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDLDHklIy7IT7FXP1USa5LIpxLjGWByj45u0rVEC4Uu2VLiwZC5fupN4rKS-tETwBvyAS_8d0-1h_yGAkq7Ls7iRTMARB8DlLFMgth4_N2VPpDL0gQ-90alk1mgODpMtcvXc0AQMXANeRM7H5YPAn1LRMJaO8HfWpdrpltgYXA57gQlV9Y3oFIpH_/s500/FB_IMG_1668289566256.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDLDHklIy7IT7FXP1USa5LIpxLjGWByj45u0rVEC4Uu2VLiwZC5fupN4rKS-tETwBvyAS_8d0-1h_yGAkq7Ls7iRTMARB8DlLFMgth4_N2VPpDL0gQ-90alk1mgODpMtcvXc0AQMXANeRM7H5YPAn1LRMJaO8HfWpdrpltgYXA57gQlV9Y3oFIpH_/s16000/FB_IMG_1668289566256.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Onsite hot and cold storage is important at a food festival. These are ready and waiting to go onto a grill, as needed.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeMJpRUJVrzbZxvY49UUYgjTLjXZ3G0Rot3KeH_YQc1L7rkfb40qs8FdCtEmkELhnJ2K_C_aTVuNC1OwP-z7SDIg0JEWrIaY7NdqLWxovvNzzYyY5capFmermzeZsXJC6SrcdKXZ6Y2as9v96LJrtixJszAXR2em7DBSJle_02rkDJE1Mq4ErKtPm/s500/FB_IMG_1668289586289.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeMJpRUJVrzbZxvY49UUYgjTLjXZ3G0Rot3KeH_YQc1L7rkfb40qs8FdCtEmkELhnJ2K_C_aTVuNC1OwP-z7SDIg0JEWrIaY7NdqLWxovvNzzYyY5capFmermzeZsXJC6SrcdKXZ6Y2as9v96LJrtixJszAXR2em7DBSJle_02rkDJE1Mq4ErKtPm/s16000/FB_IMG_1668289586289.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson cooking a batch of pickles. They go about 20 minutes at 350f, with a spritz of pickle juice 2 or 3 times to build the flavor.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUDidCBsy6xkiHy3ZCSdjclTdycGCv7huA1ndowuQOutYIdi4iKBtVNesUM6P4By6EmLc8CD-q11cQbeb4KSPnZ_ojMuZf9a_Ts86evRyAy133qpiE1RYE_ETVWzGWfVFPJzv3I2CG767zRW9-gV8bDvADi0j6OqM_HNc4vL3yWW6irFp5ZDrDQKM/s500/20221112_121953.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUDidCBsy6xkiHy3ZCSdjclTdycGCv7huA1ndowuQOutYIdi4iKBtVNesUM6P4By6EmLc8CD-q11cQbeb4KSPnZ_ojMuZf9a_Ts86evRyAy133qpiE1RYE_ETVWzGWfVFPJzv3I2CG767zRW9-gV8bDvADi0j6OqM_HNc4vL3yWW6irFp5ZDrDQKM/s16000/20221112_121953.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grab them while you can because they disappear quickly!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgBg0fLPo9A1NLU5CMvN-hm9xkX4pZkFPaN76eR51NrCgcQ3TpT4Pgd_ghBWzDcAVs-JTc82TPJF1LRRRKUp-gXtwAbBpM0on-5Tj0FNzixcOIzokVsJm2I1CEQ5-fbT_LMjSH_OjLOpZ_Zf_i4RgPfvjhz5qINrsGZZQfr5-iktzdx0LTSLPf44X/s500/FB_IMG_1668305276686.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgBg0fLPo9A1NLU5CMvN-hm9xkX4pZkFPaN76eR51NrCgcQ3TpT4Pgd_ghBWzDcAVs-JTc82TPJF1LRRRKUp-gXtwAbBpM0on-5Tj0FNzixcOIzokVsJm2I1CEQ5-fbT_LMjSH_OjLOpZ_Zf_i4RgPfvjhz5qINrsGZZQfr5-iktzdx0LTSLPf44X/s16000/FB_IMG_1668305276686.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jordan's Drunk Pickles are named after Rhonda's son, who is no longer with us. <br />This lets us honor his memory in a fun and tasty way.<br />And yes, the pickles are so popular that when we run out, we have a "Next Drunk Pickles" sign to let people know when the next batch is coming out. </td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: left;">Reverse Seared Beef Tenderloin with Bourbon Cherry Sauce <a href="https://www.nibblemethis.com/2016/12/reverse-seared-beef-tenderloin-with.html">(Recipe Here)</a></h3><div class="separator" style="clear: both; text-align: justify;">With the holidays coming up, we thought it would be good to share our Reverse-Seared Beef Tenderloin with Bourbon Cherry Sauce. Whole or center-cut beef tenderloin roast is an exceptional centerpiece for the holiday meal.</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_iKUtk2lY9hBPQv7_EbqhPwG7iDKtovESh_ndFEZXvKSwQW4JugvN7Uc7FjRSwb0F5swto25BSHc0ZbP5r8Rc56TGybdQ05Ky-bt5Vu1HDyswLKoJx5UuT0ZH6NE-gCY2aLukCQmIoVsl-NF_7g5OhkBspErdxRJFaas9lv1mWn5wgr8AUjHoQ7Q/s500/20221112_110846.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_iKUtk2lY9hBPQv7_EbqhPwG7iDKtovESh_ndFEZXvKSwQW4JugvN7Uc7FjRSwb0F5swto25BSHc0ZbP5r8Rc56TGybdQ05Ky-bt5Vu1HDyswLKoJx5UuT0ZH6NE-gCY2aLukCQmIoVsl-NF_7g5OhkBspErdxRJFaas9lv1mWn5wgr8AUjHoQ7Q/s16000/20221112_110846.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We kept the smoked roast warm and then when ready to serve, I would sear it off on the Mini-Max for a few minutes per side.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW33AAmXeKLrVdDNr6VKNVjp3DLHWXBoqQ_gcYk3ZexzGL8b6OUpCrMOh4hfuuTmNx7hBhZ5o5ezue3cv5B8yTrwssV6mX873kUMjaGoQxp8Yf73_FyD_tI5pbTbtq2Dhk22YPqOyrwfD8sZvEYCVJtd6ssharqrjnfiqArHL4_LgPzm2wmbFKNDE/s667/FB_IMG_1668305314095.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkW33AAmXeKLrVdDNr6VKNVjp3DLHWXBoqQ_gcYk3ZexzGL8b6OUpCrMOh4hfuuTmNx7hBhZ5o5ezue3cv5B8yTrwssV6mX873kUMjaGoQxp8Yf73_FyD_tI5pbTbtq2Dhk22YPqOyrwfD8sZvEYCVJtd6ssharqrjnfiqArHL4_LgPzm2wmbFKNDE/s16000/FB_IMG_1668305314095.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Mini-Max is a beast for searing roasts and steaks because the coals are close to the grate.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbs20jx3GjXXJoSf5DflwpJ3pkpfMdofRAcTi1jB3MdtLgW9zhluEao8601O4GHWVQK2vDKa5jxB5scgccIwN10D_KfLqp2IMUwKW6WEBFj40pKGX513qhXdUSzPB8CJ2LQLWQCzv9rSoZCWLyx4w9RjWMsLfWd3zLwfqxZtODitzL81mDlwFvuLI/s889/FB_IMG_1668470939302.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="889" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbs20jx3GjXXJoSf5DflwpJ3pkpfMdofRAcTi1jB3MdtLgW9zhluEao8601O4GHWVQK2vDKa5jxB5scgccIwN10D_KfLqp2IMUwKW6WEBFj40pKGX513qhXdUSzPB8CJ2LQLWQCzv9rSoZCWLyx4w9RjWMsLfWd3zLwfqxZtODitzL81mDlwFvuLI/s16000/FB_IMG_1668470939302.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The roasts are already cooked to temperature, so I'm going strictly by color here.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWNoCK0Evqcf5gRPf7m3pd1InhH0xIrnRSXtUYULdh3xrkpvUfI9AnAXuOJdVUcsvH3Kt4r8eMZpZhJg4RV-J7czLbaDr3q5UaVIbXF7kMTZMIJ517lIwazFeZ1-Q-UPN0RRzcXyrhVexCtQLRX5x_Hb75a0_7CbFEVr3FQa7NM9Pa7IoaB-ar5aZ/s500/20221112_115557.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWNoCK0Evqcf5gRPf7m3pd1InhH0xIrnRSXtUYULdh3xrkpvUfI9AnAXuOJdVUcsvH3Kt4r8eMZpZhJg4RV-J7czLbaDr3q5UaVIbXF7kMTZMIJ517lIwazFeZ1-Q-UPN0RRzcXyrhVexCtQLRX5x_Hb75a0_7CbFEVr3FQa7NM9Pa7IoaB-ar5aZ/s16000/20221112_115557.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I also made the bourbon-cherry sauce the night before so all I had to do was warm some up alongside the roast.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY_EmXH2EvLxlB8uyofjdcOX1NDaGf5gRw3xD0n9-i15IJvUIZLcv8OeHYtBHKppikaAQdVlrlovIr1P4dbwTjw3kljfSSgkaxfeDU1DaM9QGoP6ldrpHcT9fCs5sqZjOhdeCn2Svw4jFSqm6cllPTzF7czopv63_0gdumBaD9d9HjfZen2c6aVMq/s500/20221112_124406.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY_EmXH2EvLxlB8uyofjdcOX1NDaGf5gRw3xD0n9-i15IJvUIZLcv8OeHYtBHKppikaAQdVlrlovIr1P4dbwTjw3kljfSSgkaxfeDU1DaM9QGoP6ldrpHcT9fCs5sqZjOhdeCn2Svw4jFSqm6cllPTzF7czopv63_0gdumBaD9d9HjfZen2c6aVMq/s16000/20221112_124406.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I spread a little of the NMT Umami Steak Seasoning on the board before slicing. This rub has 3 types of dried and ground mushrooms, which have natural flavor enhancers that bring out the flavor of the beef.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OixLMBhtgfqfQiZXcWsHQDtxjgh1dN-kGmwfNXlPCtN3Rs_12QWCael8iv_ZmMCubLX5Js8ODTj5Trb3IqD1j0E3Yn3mJeNwLw_i9KbKhX9PapLzlvKVAxycNdf_NLEgnfb9zs7DrRQIE0qRTAGnflZQDi8Y2lIqTwriiQUq_76mwiGvbzzLH16N/s500/20221112_124500.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OixLMBhtgfqfQiZXcWsHQDtxjgh1dN-kGmwfNXlPCtN3Rs_12QWCael8iv_ZmMCubLX5Js8ODTj5Trb3IqD1j0E3Yn3mJeNwLw_i9KbKhX9PapLzlvKVAxycNdf_NLEgnfb9zs7DrRQIE0qRTAGnflZQDi8Y2lIqTwriiQUq_76mwiGvbzzLH16N/s16000/20221112_124500.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sliced and ready to serve.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbpvPuCwLgcLKXqK0JxvlKtjr8lGvohiN6v7wTqx3IMMbdnDFhMSfmSVxF0fex8pZUthpPU3sAAgOJCybP8SDsM0Cj4Ft20VJGqbV70vjyDlLS7BKfDDTXseWy5om0aD_O8GOUjOjKzSDc-A6YSEKBRINr8QrYUPxN876HfHGGMUOYftdEbHuxFCK/s500/FB_IMG_1668289602603.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="309" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbpvPuCwLgcLKXqK0JxvlKtjr8lGvohiN6v7wTqx3IMMbdnDFhMSfmSVxF0fex8pZUthpPU3sAAgOJCybP8SDsM0Cj4Ft20VJGqbV70vjyDlLS7BKfDDTXseWy5om0aD_O8GOUjOjKzSDc-A6YSEKBRINr8QrYUPxN876HfHGGMUOYftdEbHuxFCK/s16000/FB_IMG_1668289602603.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We served the bites drizzled with the cherry bourbon sauce in 2oz portion cups</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnDWougVzcrxGhTuEfLWi-SlceEIG8Ok84uJDd0TBwhTUPaEQV2uS3SbCQIl7GsQdyefo7mCUmJpN55cNr1C5UfJbTzU4iE0dEv-9n0uWzXpm9-inJqv_LKPCt3drjzBAviL0r921FHzIeSQMqR0-D2ZQzcpenMedcZrUGSa1ea6ygU3ENwJiy_td/s667/FB_IMG_1668470898849.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnDWougVzcrxGhTuEfLWi-SlceEIG8Ok84uJDd0TBwhTUPaEQV2uS3SbCQIl7GsQdyefo7mCUmJpN55cNr1C5UfJbTzU4iE0dEv-9n0uWzXpm9-inJqv_LKPCt3drjzBAviL0r921FHzIeSQMqR0-D2ZQzcpenMedcZrUGSa1ea6ygU3ENwJiy_td/s16000/FB_IMG_1668470898849.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tender and delicious!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: left;">Chris Lilly's Skillet Mac and Cheese</h3><div class="separator" style="clear: both; text-align: justify;">We also made Smoked Mac and Cheese with gouda, Gruyere, and cheddar cheese. We basically follow Chris Lilly's (6 or 7 time BBQ World Champion...I've lost count) skillet mac and cheese recipe from his second book, Fire and Smoke. I actually got to help out with the production of that book and I highly recommend it for any aspiring griller. <a href="https://amzn.to/3AvR0Lf">Fire and Smoke [Affiliate Link]</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFpteo5cPf9ApgvCUx1ZVgfuacaa3anfSXOpX1ho5V7Sb0tmtmQgfl0tE88nq6rNm8IRN0_NgXvEVi0FJHNKBDX-eAaaH8UvAxoNTwjp0KuE0XmgVyc_HBF5e2aIUccu5ld8Nga7VGhlXpjBOxHP6WPGTAnLzIMCiV6zygR42gShAIUSiPk_4tBwh/s500/20221112_085504.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFpteo5cPf9ApgvCUx1ZVgfuacaa3anfSXOpX1ho5V7Sb0tmtmQgfl0tE88nq6rNm8IRN0_NgXvEVi0FJHNKBDX-eAaaH8UvAxoNTwjp0KuE0XmgVyc_HBF5e2aIUccu5ld8Nga7VGhlXpjBOxHP6WPGTAnLzIMCiV6zygR42gShAIUSiPk_4tBwh/s16000/20221112_085504.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Loaded with Gruyere, gouda, and cheddar, you know it's gonna be good!</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5P9tQRp0X9N2H7MpFJs581uj79Y2Y0UQOwkWS5nnSjMZOW6WsS7eRG7g4WT-WnQxK1iEYu5SCIsC6u6SP0UmJX30RN9xtoxN75EQebU7cLaM6xOcYQKaTMkZyEBPUDlpkYLYVzVrUBq7og_aILQC0bKtjPPYCfe1WRg4-au4BlWoflnztmqp2SeB/s500/20221112_134206.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn5P9tQRp0X9N2H7MpFJs581uj79Y2Y0UQOwkWS5nnSjMZOW6WsS7eRG7g4WT-WnQxK1iEYu5SCIsC6u6SP0UmJX30RN9xtoxN75EQebU7cLaM6xOcYQKaTMkZyEBPUDlpkYLYVzVrUBq7og_aILQC0bKtjPPYCfe1WRg4-au4BlWoflnztmqp2SeB/s16000/20221112_134206.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Serving up the mac! Sean and the president of the Nibble Me This fan club, my father.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Thai Sticky Wings</h3><div class="separator" style="clear: both; text-align: left;">This recipe was in my first book, <a href="https://amzn.to/3VagvcL">The Kamado Smoker and Grill Cookbook</a> [Affiliate Link]. The sauce recipe for these wings is amazing on wings, pork chops, shrimp, you name it! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCDMoxbXWMFckJuNFmuM6rHLBANKVUUWtzhcOUZ8mPJYMj6aG9nwcqd3kK-aDFuuR3cNx7ffQ9mmJH8uNWTM0pvgId1CrtvCAys1Y76CZ-kWU3JbLKkLBidJQq5MXAm8pm3_BdLAqDaMgialBv4J6wv7pj7FPjGHqpGr9nrjLItSJ7eEZA8d6ztPM/s667/FB_IMG_1668471028309.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCDMoxbXWMFckJuNFmuM6rHLBANKVUUWtzhcOUZ8mPJYMj6aG9nwcqd3kK-aDFuuR3cNx7ffQ9mmJH8uNWTM0pvgId1CrtvCAys1Y76CZ-kWU3JbLKkLBidJQq5MXAm8pm3_BdLAqDaMgialBv4J6wv7pj7FPjGHqpGr9nrjLItSJ7eEZA8d6ztPM/s16000/FB_IMG_1668471028309.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson and I pre-roasted the wings to temp and kept them warm in a Cambro hotbox. Then when we needed them, we'd grill them for a few minutes and sauce them up.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn0tRv4h6wbOYKb5nIaHkztM0BbZE8mGx-on1ZZBDpPDRKnVulnglm4L6WwK_HQKjGuiVXqmHuf6SDCbp6flMUtDvJcUPOwDBvkwq5iuWCCAoNrWcExMpsMyzD1y8jvJOCD_QVTNweBiWuknwVBiCA_EMEedvJQK9YczzVxkcgcWvJBJippamXivR/s500/FB_IMG_1668289519759.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn0tRv4h6wbOYKb5nIaHkztM0BbZE8mGx-on1ZZBDpPDRKnVulnglm4L6WwK_HQKjGuiVXqmHuf6SDCbp6flMUtDvJcUPOwDBvkwq5iuWCCAoNrWcExMpsMyzD1y8jvJOCD_QVTNweBiWuknwVBiCA_EMEedvJQK9YczzVxkcgcWvJBJippamXivR/s16000/FB_IMG_1668289519759.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie preparing pickles for service while I'm saucing a batch of wings.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiphA5oTQ12sSO3n66S2IUwRCADdMDWBsq47sQ9x16IM2bUJXbrYks1xjcDG8JWQw1UbIqYe8TQYv1ETzcGhtenhENKfx85liLDk650ecKwFKJEvhAZdx5Xjzzy6Y1ndwYe31yKQ3rtJO6VySharC-Qb8cdv4GK4GmZPMC6n4v1PnAScSUskX9VQLl/s605/FB_IMG_1668470910048.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="605" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiphA5oTQ12sSO3n66S2IUwRCADdMDWBsq47sQ9x16IM2bUJXbrYks1xjcDG8JWQw1UbIqYe8TQYv1ETzcGhtenhENKfx85liLDk650ecKwFKJEvhAZdx5Xjzzy6Y1ndwYe31yKQ3rtJO6VySharC-Qb8cdv4GK4GmZPMC6n4v1PnAScSUskX9VQLl/s16000/FB_IMG_1668470910048.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We serve the wings on crispy noodles and garnish with chopped cilantro and crushed nuts. We kind of forgot the nuts this time but they were still amazing.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WWwCxjnakVWU7ktLcpKtf9Dd7dxO7bUGydoIQyuQK4RbyWnhNE7XEMWb0rYFqFB3pXPH3moGrIX7Yx_dhskuN1IVyLPe2a9IGqlO_6MO_rvnZJh4HxzQrkJNMrK7MwuJl-6QU_1EGKxBuTzv8ZAdTRikAguvzTmfgMQrwzAuC2Xngxo2RO286b5H/s500/FB_IMG_1668289591547.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="418" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WWwCxjnakVWU7ktLcpKtf9Dd7dxO7bUGydoIQyuQK4RbyWnhNE7XEMWb0rYFqFB3pXPH3moGrIX7Yx_dhskuN1IVyLPe2a9IGqlO_6MO_rvnZJh4HxzQrkJNMrK7MwuJl-6QU_1EGKxBuTzv8ZAdTRikAguvzTmfgMQrwzAuC2Xngxo2RO286b5H/s16000/FB_IMG_1668289591547.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">More wings...</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EKPb2pBuWfEyqKRL95zZaCfjudfjhZNKLTHF2xJTvn-vNltqKKs0HoZRPUTuLi-MazJkF8D7ER2V0Y6b2_vqyjpxHewCetPjIhsIGLgb-dBNFVzBKgos23hPYAWIDRxEGC7LQyU_Gz_1h-5efXWzoUo1MRq2lcfBxTTDAb7Jn6KiMYrmvZk_hcAt/s500/20221112_121745.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EKPb2pBuWfEyqKRL95zZaCfjudfjhZNKLTHF2xJTvn-vNltqKKs0HoZRPUTuLi-MazJkF8D7ER2V0Y6b2_vqyjpxHewCetPjIhsIGLgb-dBNFVzBKgos23hPYAWIDRxEGC7LQyU_Gz_1h-5efXWzoUo1MRq2lcfBxTTDAb7Jn6KiMYrmvZk_hcAt/s16000/20221112_121745.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With the teams lined up on either side, the center of the park made for a natural gathering place for the crowds.</td></tr></tbody></table><br /><h3 style="text-align: left;">Serving It Up NMT Style</h3></div><div>The reason we love Eggfest instead of KCBS-style BBQ competitions is that we get to interact with our guests. We give them our best tips and recipes, discuss techniques, or just shoot the bull with them. I still like competing in traditional BBQ contests but it's the interaction that motivates us.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvUWW3JY_o0J15wI92_lGa5bHkMmIXh4dl5neP8ZGXdP0GAMeQUAjbBPSYJXwOoIl7E6uGBXXselQri1s5PySXRK2hrJkq5EpoB544bSOeFrTFT5eeZgMjQK5GupuXc3XToHj-ynZQvIfpi1prOV0tCFYDmhQflV1YvE1RNv1EuMkGnlsM6qOmoTB/s500/FB_IMG_1668289506716.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="398" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvUWW3JY_o0J15wI92_lGa5bHkMmIXh4dl5neP8ZGXdP0GAMeQUAjbBPSYJXwOoIl7E6uGBXXselQri1s5PySXRK2hrJkq5EpoB544bSOeFrTFT5eeZgMjQK5GupuXc3XToHj-ynZQvIfpi1prOV0tCFYDmhQflV1YvE1RNv1EuMkGnlsM6qOmoTB/s16000/FB_IMG_1668289506716.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson and I manning the grills. Everybody on our team cooks but I'd say Carson is our grill master. His first jobs were back of the house in commercial kitchens and he knows how to crank out the food.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47bOGg5KEB9ZeAALFiZY5x-eYvXL_0HT26EP9c8mj5_RkBFzzhtyfqGbUHXaccESEmZhI0uMQ3sgxf-fxnsSMxX5fv0XbSeibB-rSj2gkYqr5yKv-DZGH6slmAoaEXgV7apEaHOeEdbv9QSOf-1AHWL8ATlXBwZJpV_xqj4tJRI8Z7CxDoRHP_md2/s500/FB_IMG_1668289527924.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47bOGg5KEB9ZeAALFiZY5x-eYvXL_0HT26EP9c8mj5_RkBFzzhtyfqGbUHXaccESEmZhI0uMQ3sgxf-fxnsSMxX5fv0XbSeibB-rSj2gkYqr5yKv-DZGH6slmAoaEXgV7apEaHOeEdbv9QSOf-1AHWL8ATlXBwZJpV_xqj4tJRI8Z7CxDoRHP_md2/s16000/FB_IMG_1668289527924.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sean, Laurie, Rhonda, I and Scott serving and talking with the crowds.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQE7IiCOcVpAg26BBOEbL_X7c7I1nLCrYp9Bj02ZVzEy39tEudkbahfTjbCuI7U-t3owAIf7qnwtaM9UOZP9YjXu0gU3NVizxbEHSqWiCg9AP5GS7KnaltLgu87DNzvMGa8Y7PyR5Elw-3TWUkW_dc38RV94LZ7VbfueJsxlz0kZJBnfuYtrUkB0s/s500/FB_IMG_1668289535576.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQE7IiCOcVpAg26BBOEbL_X7c7I1nLCrYp9Bj02ZVzEy39tEudkbahfTjbCuI7U-t3owAIf7qnwtaM9UOZP9YjXu0gU3NVizxbEHSqWiCg9AP5GS7KnaltLgu87DNzvMGa8Y7PyR5Elw-3TWUkW_dc38RV94LZ7VbfueJsxlz0kZJBnfuYtrUkB0s/s16000/FB_IMG_1668289535576.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We are known for cutting up and I don't mean just beef :) </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw71C6NL4oQ18FeGlzqbHcHCD57-j2N9ZFUMx2K86xAH-KJwLz1yTkS4o2P0RMfFxPOLgbDLIbURnUD2LZVot3k_qLzYOE3qIIk6IGDXUP_-sZOScheSJ2jzEOxP25KdlnuH837WtHDFU0djRqdOeLYJajML48t-yy6ONYUQdMa_dx4WIEzg8oCs3a/s500/FB_IMG_1668289553218.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw71C6NL4oQ18FeGlzqbHcHCD57-j2N9ZFUMx2K86xAH-KJwLz1yTkS4o2P0RMfFxPOLgbDLIbURnUD2LZVot3k_qLzYOE3qIIk6IGDXUP_-sZOScheSJ2jzEOxP25KdlnuH837WtHDFU0djRqdOeLYJajML48t-yy6ONYUQdMa_dx4WIEzg8oCs3a/s16000/FB_IMG_1668289553218.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laurie and I dancing with the hip bump action to the sound of <a href="https://baddogmama.com/">Bad Dog Mama</a></td></tr></tbody></table>.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dmw6R65lmnc7djF4yuU8QF75uvgfK5M7GXjXJBdKQ3qDzoAUOniouqUwUCFAuvRrDI7PLkNZ7KEZTZPnBUuLQTo-j5CjifPqd-dvMir-Q-npB8DSGb921dHaqxHOzl3lkinz9xmKErIkSBn4sebLQY8ZBw_-4EsZCvd4luKvOU9f3JBgnmfgWSFb/s675/FB_IMG_1668305300146.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="675" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dmw6R65lmnc7djF4yuU8QF75uvgfK5M7GXjXJBdKQ3qDzoAUOniouqUwUCFAuvRrDI7PLkNZ7KEZTZPnBUuLQTo-j5CjifPqd-dvMir-Q-npB8DSGb921dHaqxHOzl3lkinz9xmKErIkSBn4sebLQY8ZBw_-4EsZCvd4luKvOU9f3JBgnmfgWSFb/s16000/FB_IMG_1668305300146.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carson taking a minute to hang out with my dad. He's known Carson since we were wild teenagers back in the 80s.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63MHNzvD9A7KbDyyDhn7NcZV5xcogPrWtH8QjUHjVXcNuwPvrW_luC8D7EUNk1CvXOqFwID7JkaQw9_DBZrb298dYWnWpuIVpga3DrpJsfuyeyBEFfub83i-b_0GNmmpfOjbpdGRVlfN2kBi77A4yXSQwZj_NFZvsK0fSrPlFDy1IJ1dWPQ5JM5k/s500/FB_IMG_1668466026021.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="295" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63MHNzvD9A7KbDyyDhn7NcZV5xcogPrWtH8QjUHjVXcNuwPvrW_luC8D7EUNk1CvXOqFwID7JkaQw9_DBZrb298dYWnWpuIVpga3DrpJsfuyeyBEFfub83i-b_0GNmmpfOjbpdGRVlfN2kBi77A4yXSQwZj_NFZvsK0fSrPlFDy1IJ1dWPQ5JM5k/s16000/FB_IMG_1668466026021.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The crowds enjoying the music and resting up for a 2nd or 3rd round of food.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwwuTWYn9YH5d-ZtkrcX0odp4SH1qBPhTqipsnPKib6VtujMo3arrbTFF1NSWlKC0ZfiSonNJlQYI3Sy9tYveS0DglwkAlJeK7FscbKhr6pnfwScrxWG9oDhwreOPVHm5usZOPXmXI2ytzfU38iNdKK9vjoswMFqE3DqmcBQzY8sAaBLKNs4uWy2M/s500/20221112_134218.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwwuTWYn9YH5d-ZtkrcX0odp4SH1qBPhTqipsnPKib6VtujMo3arrbTFF1NSWlKC0ZfiSonNJlQYI3Sy9tYveS0DglwkAlJeK7FscbKhr6pnfwScrxWG9oDhwreOPVHm5usZOPXmXI2ytzfU38iNdKK9vjoswMFqE3DqmcBQzY8sAaBLKNs4uWy2M/s16000/20221112_134218.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://baddogmama.com/">Bad Dog Mama</a> played a fantastic set, doing some wild mash-ups of different songs. I would absolutely go see their show if they are ever up our way in Knoxville.</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrBoPbZeH9C0YEEgLDGvhPEBcqfRXBThzr6gzKR_e6sg_mlqZ05fgWfejCzyU1-mIIsvAclNBxFmq0q89CuWp4Z4sIXz6YMsJdkWy8JpWIJbdu3nVRvPVtWwU8ye0-PKKE4Kim0O1FegV669LqMIxHpltF8MVprmkE1QYr1BMbL3ulV1stdo6CH-q/s667/FB_IMG_1668470917573.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrBoPbZeH9C0YEEgLDGvhPEBcqfRXBThzr6gzKR_e6sg_mlqZ05fgWfejCzyU1-mIIsvAclNBxFmq0q89CuWp4Z4sIXz6YMsJdkWy8JpWIJbdu3nVRvPVtWwU8ye0-PKKE4Kim0O1FegV669LqMIxHpltF8MVprmkE1QYr1BMbL3ulV1stdo6CH-q/s16000/FB_IMG_1668470917573.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We got to see a lot of our favorite friends at this event, too many to name them all and we didn't get pictures with many of them this time. Here's Donny Leeper, long-time friend of NMT, who was our neighbor for this event. </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80p0I7LwP_y7q89b1Yck_6qDUnWXUbCOSMXxHBzCR-pOkY235w0FqcPT9HfBAW7dIFv2deU6ZIB1ei_G8cbcAe6UzJIxFpWn4VPMOI2s_VyRpnI8G-T2jr4SBRxfs7PomMSgFo-XWZpH7ZI69Tx5EjuKWFj7u5B8fDGLnRlEEPtcZvqTN0AGxdlaC/s500/FB_IMG_1668466034626.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80p0I7LwP_y7q89b1Yck_6qDUnWXUbCOSMXxHBzCR-pOkY235w0FqcPT9HfBAW7dIFv2deU6ZIB1ei_G8cbcAe6UzJIxFpWn4VPMOI2s_VyRpnI8G-T2jr4SBRxfs7PomMSgFo-XWZpH7ZI69Tx5EjuKWFj7u5B8fDGLnRlEEPtcZvqTN0AGxdlaC/s16000/FB_IMG_1668466034626.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Donny's dog Charley found a friend with my dad.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MNsvc-reS-ux6yLs8k7kkpxAw8dpkZnhuOah5QeCeE_OYmHfBpb5wXMOKIEmIG7dnnjmzTC2Onj8X4uXKHDiII2v-rTuAzfJcZu2OjO5fIcNsG7fGQmo7Ho6N2g7mZSWLB6zX0t6Zh_KpLOyvbeW_NSorGgGbQIt4luo7g2roiaIj4DuwXjfBVpH/s500/FB_IMG_1668466042679.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="399" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MNsvc-reS-ux6yLs8k7kkpxAw8dpkZnhuOah5QeCeE_OYmHfBpb5wXMOKIEmIG7dnnjmzTC2Onj8X4uXKHDiII2v-rTuAzfJcZu2OjO5fIcNsG7fGQmo7Ho6N2g7mZSWLB6zX0t6Zh_KpLOyvbeW_NSorGgGbQIt4luo7g2roiaIj4DuwXjfBVpH/s16000/FB_IMG_1668466042679.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Charley also knew that when we sliced beef tenderloin, he was getting a few scraps here and there!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYMWxPJs3O5rrLEzlV3YKtSlnRytY5-nc-aI3vcMq0VXEcTgkB6s7rptvdzgvoF7g-7FtkcqD7Kezi7ITi5fLMSlDDriRJF3_QXoSHi4p2TNmKvBOHWfhCYPmrM9Pizd2E6OOM9QcVMml8T7HPPHU7z15EwBg7M9gIEDWD3yeIQF7NZMD9ks5fzra/s610/FB_IMG_1668470923503.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="610" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYMWxPJs3O5rrLEzlV3YKtSlnRytY5-nc-aI3vcMq0VXEcTgkB6s7rptvdzgvoF7g-7FtkcqD7Kezi7ITi5fLMSlDDriRJF3_QXoSHi4p2TNmKvBOHWfhCYPmrM9Pizd2E6OOM9QcVMml8T7HPPHU7z15EwBg7M9gIEDWD3yeIQF7NZMD9ks5fzra/s16000/FB_IMG_1668470923503.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">What an absolutely beautiful day for this event.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYhieOSExIEOQ9LRf5SV0LkxXmu2sJJ2e0g-N2lClYVc0kUNYvSakf3jC5cQW2mu4XZR3i9GnM80nrgkcnZbDueIobi0XMuvIyOCLS9ay4h-DCg9aJ0klOFClHCE81EWc8J7NvVcITrjudfpuIPrdhswFEqqzx7r0sLGYmgkpElycm5_EUAPv247V/s500/FB_IMG_1668802583791.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYhieOSExIEOQ9LRf5SV0LkxXmu2sJJ2e0g-N2lClYVc0kUNYvSakf3jC5cQW2mu4XZR3i9GnM80nrgkcnZbDueIobi0XMuvIyOCLS9ay4h-DCg9aJ0klOFClHCE81EWc8J7NvVcITrjudfpuIPrdhswFEqqzx7r0sLGYmgkpElycm5_EUAPv247V/s16000/FB_IMG_1668802583791.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was so good to get to see our friends Alicia and Scott Wehner, who were there representing Jealous Devil.</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKLVSJ1WWiHkocgSuEtBxu29znfU6EV-tZjIcCWDh4R0XLCvds4vZnjKiVfL0HvzxO8fZvOQICBwtAq_MLb6HjWQnrGZWDlU7_SYOtz5iFu8G_Yom36yBDu8WVdlYIBWCUJQaRL9XItBukndpVvEiYRAKY11Q0MySQBJalpE777zzuZS8v9B0pM9b/s500/FB_IMG_1668289488882%20SQ.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Nibble Me This Grilling Team at 2022 Fall North Florida Eggfest" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKLVSJ1WWiHkocgSuEtBxu29znfU6EV-tZjIcCWDh4R0XLCvds4vZnjKiVfL0HvzxO8fZvOQICBwtAq_MLb6HjWQnrGZWDlU7_SYOtz5iFu8G_Yom36yBDu8WVdlYIBWCUJQaRL9XItBukndpVvEiYRAKY11Q0MySQBJalpE777zzuZS8v9B0pM9b/s16000/FB_IMG_1668289488882%20SQ.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Toasting our day with jello shots.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGpDVLfeNznJffUui7DVGksVVX-ULYihwuTjf3WSAwbEmQFUna4kDN0vFTnamWbOMjEDPieHJobvYLejkyyXneFOFMUIJfatvFZP0WR4wACok0xqc0uY6GCFgHTVZcfqMU7qD8ldqB2Gc1Qqux6aFuKLZ3Rm0kqJgV5Mkn1_oOEjSvd2il8hfYU5P/s500/20221112_175924.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGpDVLfeNznJffUui7DVGksVVX-ULYihwuTjf3WSAwbEmQFUna4kDN0vFTnamWbOMjEDPieHJobvYLejkyyXneFOFMUIJfatvFZP0WR4wACok0xqc0uY6GCFgHTVZcfqMU7qD8ldqB2Gc1Qqux6aFuKLZ3Rm0kqJgV5Mkn1_oOEjSvd2il8hfYU5P/s16000/20221112_175924.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Back at Rhonda's house, we cooked up a batch of smash burgers for dinner.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDfe-XGZjEKeDLqgNEaGFeUd6XoCBpG5JbzbnpzDZS79ov7R1IXXUcWsPxYFb2-PZD5ur8OLAqH5_zTEQrrxc7HQRsV4gTZwpQa9KF5_LvZLAy6Qg-bUHcsfLnOojLAhywhK7kfNVyXxFssGv_OOtiRrG2ua0gnACl6hasFIoQQhRLJ-8GLAWNImN/s500/20221112_184817.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDfe-XGZjEKeDLqgNEaGFeUd6XoCBpG5JbzbnpzDZS79ov7R1IXXUcWsPxYFb2-PZD5ur8OLAqH5_zTEQrrxc7HQRsV4gTZwpQa9KF5_LvZLAy6Qg-bUHcsfLnOojLAhywhK7kfNVyXxFssGv_OOtiRrG2ua0gnACl6hasFIoQQhRLJ-8GLAWNImN/s16000/20221112_184817.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The perfect end to a fun day spent with old friends and family!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><span><a name='more'></a></span>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-57441933273855660042022-11-06T12:12:00.003-05:002022-11-06T13:21:45.031-05:00Thai-Style Beef Back Ribs<p> [FTC Standard Disclosure] We received no compensation for this post. Any link that may earn us a commission will be tagged [Affiliate Link].</p><p><br /></p><p style="text-align: justify;">These Thai Style Beef Back Ribs have a deep flavor that sings. The melodies are salty, smoky, and peppery while the harmonies are aromatic notes, umami, and a subtle dark sweetness.</p><p style="text-align: justify;"><br /></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOO5z0dBA3ZMCiwW1sj5G11ZSFSoWikFrJVcbzcD64e2qZ0Amb6VL1jmTJ4-GFcfvqv4gujluBANk_U1i1AtZ-H9kPQKJtrSoB70wihbbd8UqKKUK6Anl0Jt0PXnpQPGIVauZ4YnGn9A__2LGlIUQSyUZ2giXLWe38zRXlbC9VnDgz2FI-2MmrSP0p/s625/Thai%20Beef%20Back%20Ribs%20DSC_8031%204%20x%205.jpg"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOO5z0dBA3ZMCiwW1sj5G11ZSFSoWikFrJVcbzcD64e2qZ0Amb6VL1jmTJ4-GFcfvqv4gujluBANk_U1i1AtZ-H9kPQKJtrSoB70wihbbd8UqKKUK6Anl0Jt0PXnpQPGIVauZ4YnGn9A__2LGlIUQSyUZ2giXLWe38zRXlbC9VnDgz2FI-2MmrSP0p/s16000/Thai%20Beef%20Back%20Ribs%20DSC_8031%204%20x%205.jpg" /></a></div><br /><p style="text-align: justify;">This is a recipe development post so these are more notes than the recipe itself. I'll do a full version later and get better pics.</p><p style="text-align: justify;">This recipe was inspired by a chicken recipe, of all things. James Beard Award-winning Chef Andy Ricker of Pok Pok demonstrated his Thai roasted chicken on <a href="https://watch.cookingchanneltv.com/video/man-fire-food-cooking-channel/fiery-fish-and-fowl">Man, Food, Fire (S:5 E:7)</a>. He uses a brine, a herb paste stuffing, a sauce, and a glaze. We made that at home and it was as fantastic as it looked on TV. </p><p style="text-align: justify;">I used a lot of the same flavor treatments for a rack of beef back ribs: </p><p style="text-align: justify;"></p><ul><li>a brine, </li><li>a rub, </li><li>a braising liquid for the wrap, and </li><li>a glaze.</li></ul><p></p><h3 style="text-align: justify;">The Rack</h3><p style="text-align: justify;">There are two main types of beef ribs - short ribs and back ribs. <i><b>Short ribs</b></i> are meatier and taste like brisket. This was a 4.5-pound rack of<i> <b>beef back ribs</b></i> from Costco, USDA Choice. Not bad, nothing special.</p><p style="text-align: justify;"></p><ul><li>Beef back ribs</li><ul><li>Ribs which are the bones cut from the ribeye subprimal. These are the same bones you would see in a prime rib or a bone-in ribeye (if they hadn't been cut off here). </li><li>Because the meat from these becomes high-dollar steaks, butchers cut all of the meat that they can off of the ribs. Therefore there isn't a lot of meat on back ribs, they're mostly bone.</li><li>Not surprisingly, beef back ribs taste like steak.</li></ul></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIZZCKKpgzvbnKj-FwBuT_wSv0WwE2G7oEEmNPzc_3smsJpfYSuzd5651yx_Cri2JXwyrpqPh7jskcU_VRT2dS8QxZ8k2a1gd0q8QyMs5mqO-iA3ho7H98hb7WXEs-IURhPp0GTlq0gUwG-RQjttjY22RmUbCs4DJlvO5yACOiz0C7aKVtBcDTHJb/s500/DSC_8001.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="449" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIZZCKKpgzvbnKj-FwBuT_wSv0WwE2G7oEEmNPzc_3smsJpfYSuzd5651yx_Cri2JXwyrpqPh7jskcU_VRT2dS8QxZ8k2a1gd0q8QyMs5mqO-iA3ho7H98hb7WXEs-IURhPp0GTlq0gUwG-RQjttjY22RmUbCs4DJlvO5yACOiz0C7aKVtBcDTHJb/s16000/DSC_8001.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beef back ribs are trimmed from the same subprimal that gives us prime rib and ribeye steaks.</td></tr></tbody></table><span><a name='more'></a></span><p style="text-align: justify;"><br /></p><h3 style="text-align: justify;">Brine</h3><p style="text-align: justify;">This is where the flavor starts and it starts with a bang. I mixed up the brine featuring the Thai flavors that Chef Ricker used on his birds. I let it brine for about 18 hours before smoking on the Egg. Next time I might swap the soy and sugar for a half cup of sweet soy sauce (kecap manis) for its depth of flavor. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKZZc8NS4TKUTmvj-mHv3auBaEkCK2SyNfTyVHeTIlPwE8cQnyvjuMjcyjqSBMFAr2fKawGsW-sJ4k_uz4oeUAN6NQvYWI2TDZejodm-spvFPZ3rmFnO5RsqNT_RV_YB5JSzIQ0p-unUYVIF1XZ6lL1RP4vLWP2mlHINIxcoqxXFgGxCjaz8ae2zh/s500/Thai%20Beef%20Back%20Ribs%20DSC_8004%20sq.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKZZc8NS4TKUTmvj-mHv3auBaEkCK2SyNfTyVHeTIlPwE8cQnyvjuMjcyjqSBMFAr2fKawGsW-sJ4k_uz4oeUAN6NQvYWI2TDZejodm-spvFPZ3rmFnO5RsqNT_RV_YB5JSzIQ0p-unUYVIF1XZ6lL1RP4vLWP2mlHINIxcoqxXFgGxCjaz8ae2zh/s16000/Thai%20Beef%20Back%20Ribs%20DSC_8004%20sq.jpg" /></a></div><br /><p style="text-align: justify;"></p><ul><li>1/2 cup kosher salt</li><li>1/2 cup soy sauce </li><li>1/4 cup sugar</li><li>1/4 cup cilantro stems and scraps</li><li>1/4 cup lemongrass, sliced and crushed</li><li>25 grams galangal root, chopped</li><li>1 quart beef stock</li><li>3 quarts ice water</li></ul><p></p><p style="text-align: justify;">Mix everything except the water and bring to a simmer for 5 minutes. Remove from heat and mix with ice/water to lower the temp to 40f. I put the ribs in a non-reactive hotel pan, covered it with the brine, covered it and placed it in the fridge. I flipped the ribs about halfway through. 18 hours was perfect.</p><p style="text-align: justify;">Note: I adjust the salt in my brines. Generally, I do 30 grams (~ 2 tablespoons) of salt per quart of liquid for longer brine periods (18-24 hours). If I have to get it done shorter (8-12 hours), I will increase the salt up to 60 grams per quart.</p><h3 style="text-align: justify;">The Cook</h3><p style="text-align: justify;">When I cooked Chef Andy's chicken, we went hot and fast in a drum but smoking was a better idea for the beef ribs. </p><p style="text-align: justify;"></p><ul><li><b>Grill</b> - I gave serious thought to hanging the ribs in a drum cooker since Chef hung his chickens. But the weather was iffy so I went with one of our Big Green Eggs since they are under a roof.</li><li><b>Fuel</b> - Chef specifically mentioned using Thaan binchotan-style coal. I didn't have that so I went with a quality lump charcoal (Jealous Devil, Fogo, Rockwood, etc). Quality coal is key because I'm not using any smoking wood, I'm just letting the lump give it a light smokiness. [<a href="https://amzn.to/3Wv5t3v">Thaan binchotan-style coal Affiliate link</a>]</li><li><b>Grill set up</b> - Kick Ash Basket to ensure good airflow and make clean up easy. I used a cast iron grate from Craycort and a cast iron plate setter for the indirect piece between the fire and the grates. </li><li><b>Plan</b> - Season the rack with Lane's Q-Nami. Cook it at 275f for about 2 hours. Wrap it in foil with a Thai-flavored paste for about 90 minutes. Take it out of the wrap, glaze it with a sweet soy-based sauce, and finish it on the cooker for 15 more minutes.</li></ul><p></p><p style="text-align: justify;">Here's how the cook went.</p><div class="separator" style="clear: both; text-align: justify;"><ul><li><b>1:00pm</b> - I set up the Egg, lit it with a propane torch, and let it come up to 275f using manual controls and a natural draft. I wanted a low, steady, and clean burning fire.</li><li><b>2:30pm</b> - Took ribs out of the brine and did not rinse. Give the ribs a light to moderate coat of Lane's Q-Nami, an Asian fusion rub with a nice peppery kick.</li><li><b>2:40pm - </b>Ribs placed on, bone-side down.</li></ul></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdekcblxED8NVgP1IMg-xSiDCIrZN1rKadjxj-hc5ZzDeOGcjgNxjvHjZBOs2pTMWkruUVUmt3vegVH8rZ9-ublmfBvdAHp3bwqyfUbGMM2qZMNNUwsBQIaxnLtiUZGQD37_-snHmlLbxsvdq-c1ouQyiFSEN3FWWKEhvMjaXVuEw-TdgrmibsbUA/s625/Thai%20Beef%20Back%20Ribs%20DSC_0338%204%20x%205.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdekcblxED8NVgP1IMg-xSiDCIrZN1rKadjxj-hc5ZzDeOGcjgNxjvHjZBOs2pTMWkruUVUmt3vegVH8rZ9-ublmfBvdAHp3bwqyfUbGMM2qZMNNUwsBQIaxnLtiUZGQD37_-snHmlLbxsvdq-c1ouQyiFSEN3FWWKEhvMjaXVuEw-TdgrmibsbUA/s16000/Thai%20Beef%20Back%20Ribs%20DSC_0338%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I did my best to make sure the ribs didn't stick out above the open areas. <br />Cast iron grates don't add sear power in a low temp cook but they do add some thermal mass which always helps with holding steady temps. Plus low and slow cooks help keep your cast iron well-seasoned.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><div style="text-align: justify;"><ul><li><b>4:40pm</b> - Two hours in and ready to wrap.</li></ul></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8r-klyZBd46soPPsf69rZ8ZThNvZzdwpd-fDiSXrE0GPTy3EWA_tm50xJjck0QN8f7EWcdNr-CwJoJCy7T3ChV4Jw4ZhGY8577A_NmUHtCQeCK0mUubPmMj-bHRPo8cEwX3zDA-0uHMy-VOMNx1MKLv4igHgMfnFNEgyC1vkG9Z5GEisqUoixRsO/s625/Thai%20Beef%20Back%20Ribs%20DSC_0340.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8r-klyZBd46soPPsf69rZ8ZThNvZzdwpd-fDiSXrE0GPTy3EWA_tm50xJjck0QN8f7EWcdNr-CwJoJCy7T3ChV4Jw4ZhGY8577A_NmUHtCQeCK0mUubPmMj-bHRPo8cEwX3zDA-0uHMy-VOMNx1MKLv4igHgMfnFNEgyC1vkG9Z5GEisqUoixRsO/s16000/Thai%20Beef%20Back%20Ribs%20DSC_0340.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So I forgot something...I forgot to peel the membrane off the back of the ribs before putting them in the brine. Oops. That contributed to the ribs twisting like this. Not a big deal and surprisingly, it wasn't noticeable at the end.</td></tr></tbody></table><br /><h3 style="text-align: left;">The Wrap</h3><div>My braising liquid for the wrap was inspired by the paste that Chef Ricker used on the inside of his birds. I put it all in a mini-blender and spun it until it was a chunky liquid.</div><div><ul style="text-align: left;"><li>1/4 cup sliced lemongrass</li><li>1/4 cup beef stock</li><li>2 tablespoons soy sauce</li><li>2 tablespoons chopped cilantro</li><li>1 tablespoon peeled and chopped galangal</li><li>2 cloves garlic, peeled</li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_4XctXdvO3PU7W7x7CdWRGNS_7i0ZZoEXhxI7QynMxdj-OnhvqkU6X95d7DkzfHDETP1gsmgzSR4VFvd6GVaJel_5ttFU9XL9P-6OD5n3k8VSbPjZ2EoMbkuebnNJDPn_TlIci6fZAAw61aFJg4aZfOfAp_9tUvXP7aC7lkG459Czz-b0GkO-IOZ/s625/Thai%20Beef%20Back%20Ribs%20DSC_0341.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_4XctXdvO3PU7W7x7CdWRGNS_7i0ZZoEXhxI7QynMxdj-OnhvqkU6X95d7DkzfHDETP1gsmgzSR4VFvd6GVaJel_5ttFU9XL9P-6OD5n3k8VSbPjZ2EoMbkuebnNJDPn_TlIci6fZAAw61aFJg4aZfOfAp_9tUvXP7aC7lkG459Czz-b0GkO-IOZ/s16000/Thai%20Beef%20Back%20Ribs%20DSC_0341.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I formed a well in a 24 x 24 piece of foil and poured about 1/3rd of the liquid in that. I placed the ribs bone-side up and poured the rest over the ribs. I sealed that up and put it back on the Egg for 90 minutes.</td></tr></tbody></table><br /><h3 style="clear: both; text-align: justify;">The Glaze</h3><div class="separator" style="clear: both; text-align: justify;">The dark, sweet almost-smoky flavor of sweet soy sauce (kecap manis) is the star of the glaze. <i><b>Don't be tempted to substitute regular soy for sweet soy.</b></i> Sweet soy sauce is much different than soy sauce in texture and taste. We buy ours at Sunshine Market in Knoxville but you can order it online. <a href="https://amzn.to/3DHzxjw">[Sweet Soy Sauce Affiliate Link]</a></div><div class="separator" style="clear: both; text-align: justify;"><ul><li>1/4 cup sweet soy sauce</li><li>1 tablespoon fish sauce</li><li>1 tablespoon rice wine vinegar</li><li>3/4 teaspoon white pepper</li><li>3/4 teaspoon ground fresh ginger</li><li>3/4 teaspoon ground fresh galangal</li></ul></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YGcg12zF4Ath8zP_75PQRx6_1nNMnTMov_DYgXvBN38TA8sG5YoTOcf84ekXTNcKMV0-MYoi_brf9CuMEOYRYXvyy125fa2yS6oIHWV7pQghstcLh5EGhVxBj3IDTv3zCpxp6h4AGIE-_U3PXXoW99t6vZYwRNsoaRgwGg-Ug5vBZRdqzKRRAOQ7/s625/Thai%20Beef%20Back%20Ribs%20DSC_0356.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YGcg12zF4Ath8zP_75PQRx6_1nNMnTMov_DYgXvBN38TA8sG5YoTOcf84ekXTNcKMV0-MYoi_brf9CuMEOYRYXvyy125fa2yS6oIHWV7pQghstcLh5EGhVxBj3IDTv3zCpxp6h4AGIE-_U3PXXoW99t6vZYwRNsoaRgwGg-Ug5vBZRdqzKRRAOQ7/s16000/Thai%20Beef%20Back%20Ribs%20DSC_0356.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Noice rack!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimygoOOViYQFcmxKbli7Ma8FBV4dEouL57mIS6AzFqM5yy5x_PSgDskc1QYcX--cCw70E0E1K9QIpD-bLWx6ar6uz0LpWwIQH-lWCd-EBQAtt5KxGRlt7sGMY98Y0mvaQwlOc3o2nnz0QqyB57_-HugWflSgRksWNtI5M4rnBjfo2P37vXmtGhlWCs/s625/Thai%20Beef%20Back%20Ribs%20DSC_0358%204%20x%205.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimygoOOViYQFcmxKbli7Ma8FBV4dEouL57mIS6AzFqM5yy5x_PSgDskc1QYcX--cCw70E0E1K9QIpD-bLWx6ar6uz0LpWwIQH-lWCd-EBQAtt5KxGRlt7sGMY98Y0mvaQwlOc3o2nnz0QqyB57_-HugWflSgRksWNtI5M4rnBjfo2P37vXmtGhlWCs/s16000/Thai%20Beef%20Back%20Ribs%20DSC_0358%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">To be honest, I didn't time how long it was on after glazing. I just waited for the glaze to cook on and get tacky to the touch. It was about 10 minutes but I wasn't timing it.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlIL1-lHNvAfDhz4e2RHcJunmu6dcEKj9DgFemAsInWlFdsg1lJiPqzgb2SfRoS0bC3QrlWDWDQSyL4q-XeSKN9R9J-hy65ZBmJ_Ykrsccsix9xm_ag7JTxBAzIpflie3W5S-uA6FioFpJYuDp1FtVMOanaq1B6EBlpcQMJCkow9jG3UDnsSxO8W-/s500/Thai%20Beef%20Back%20Ribs%20DSC_8039.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Thai-style Beef Back Ribs on the Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlIL1-lHNvAfDhz4e2RHcJunmu6dcEKj9DgFemAsInWlFdsg1lJiPqzgb2SfRoS0bC3QrlWDWDQSyL4q-XeSKN9R9J-hy65ZBmJ_Ykrsccsix9xm_ag7JTxBAzIpflie3W5S-uA6FioFpJYuDp1FtVMOanaq1B6EBlpcQMJCkow9jG3UDnsSxO8W-/s16000/Thai%20Beef%20Back%20Ribs%20DSC_8039.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beef back rib deliciousness. <br /></td></tr></tbody></table><br /><p style="text-align: justify;">These ribs were literally "shut your mouth good" because all three of us got quiet when first biting into them. Then came the praise. So much taste in every bite. The salty, sweet, smoky, and slight heat blended flawlessly with the ginger, galangal, and umami profile. </p><p style="text-align: justify;">We will absolutely do these again in the near future. That will let me re-test the recipe and get better pictures.</p><p style="text-align: justify;">Note: Chef Ricker has a few books available: [Both are Amazon Affiliate links]</p><p style="text-align: justify;"></p><ul><li><a href="https://amzn.to/3E5oYs5">Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand</a></li><li><a href="https://amzn.to/3fxXAtv">Pok Pok Noodles: Recipes from Thailand and Beyond</a></li></ul><p></p><h2 class="a-size-mini a-spacing-none a-color-base s-line-clamp-2" style="-webkit-box-orient: vertical; -webkit-line-clamp: 2; background-color: white; box-sizing: border-box; color: #0f1111; display: -webkit-box; font-family: "Amazon Ember", Arial, sans-serif; font-size: 12px !important; line-height: 16px !important; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; max-height: 86.4px; overflow: hidden; padding: 0px; text-overflow: ellipsis; text-rendering: optimizelegibility;"><br /></h2></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-1285185242354883792022-10-30T13:03:00.001-04:002022-10-30T13:03:09.784-04:00Smoking Pork Butts 2 Ways on the Big Green Eggs<p style="text-align: justify;">[FTC Standard Disclosure] We received no compensation for this post. If any links may earn us a commission, those links will be tagged as [Affiliate Link].</p><p style="text-align: justify;">A grocery store had pork butts on sale for under $1 per pound and there's no way I'm passing that price up these days. I picked up a couple of butts and cooked them using two different recipes - I wanted one for chopped Carolina-style pork and one using our smoked green chile pork recipe for tacos, nachos, etc. Here's how it all went down.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFIbdHNprGLLDCG-A7nnlKZox-smQEZsJ0vgfLq__sHJJJhC-pXgUGzx-ATzcxff78ApNmRbZoBJ9HrIAdP9p-j8lHL27hCy_5unMsBiXDfBy7_hzstOjw_rpckHJm5bxJprt-pW8B9CetZkUwnxrC8xI4vnTCTr03NDIJBG9ZoTd-gXzqHV-Wcm5/s500/Smoked%20Pork%20Butts%20DSC_7295.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFIbdHNprGLLDCG-A7nnlKZox-smQEZsJ0vgfLq__sHJJJhC-pXgUGzx-ATzcxff78ApNmRbZoBJ9HrIAdP9p-j8lHL27hCy_5unMsBiXDfBy7_hzstOjw_rpckHJm5bxJprt-pW8B9CetZkUwnxrC8xI4vnTCTr03NDIJBG9ZoTd-gXzqHV-Wcm5/s16000/Smoked%20Pork%20Butts%20DSC_7295.jpg" /></a></div><br /><h2 style="text-align: left;">Meat Prep - Friday 4pm</h2><p style="text-align: justify;">I usually like to prep butts and briskets 12 hours before going on the smoker. Because of a time crunch for when I wanted these ready, I only had about 8 hours this time. Resting the seasoned meat in the fridge for hours lets "dry brining" occur. That builds depth of flavor and actually alters the cell structure of the meat so that it retains more moisture <a href="https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving">[source]</a>.</p><p style="text-align: justify;"></p><ul><li>Pork Butt for Carolina-Style Chopped Pork - I did minimal trimming, injected it with an apple juice solution, and seasoned it liberally with Meat Church Honey Hog.</li><li>Smoked Green Chile Pork Butt - Also minimal trimming and injection but I seasoned it heavily with the green chile rub.</li><li>Then I loosely cover both pork butts with a food bag and pop them into the fridge until I'm ready to put them on the smoker.</li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2tFWrQf-ojQStBF_y8NN_u4GNR4aj0opcKp0cJhaV4bvSwQiJMvQlJicIdNmZTPr4REQ-uWcGtud57SKaRuuInpyTBhZTIgF8iF98BBS5g2-d5wGkDWCbNEphV1UnXAQGgfR0CEOcwqhpo2CfhWR7dR95eGTG5IwccAdCCAGbXN0k_x7wO91P2vv/s500/green%20chilie%20rub%20DSC_0948.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2tFWrQf-ojQStBF_y8NN_u4GNR4aj0opcKp0cJhaV4bvSwQiJMvQlJicIdNmZTPr4REQ-uWcGtud57SKaRuuInpyTBhZTIgF8iF98BBS5g2-d5wGkDWCbNEphV1UnXAQGgfR0CEOcwqhpo2CfhWR7dR95eGTG5IwccAdCCAGbXN0k_x7wO91P2vv/s16000/green%20chilie%20rub%20DSC_0948.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I made up a batch of my <a href="https://www.nibblemethis.com/2018/05/green-chile-steak-seasoning.html">NMT Green Chile Steak Seasoning</a>, loaded with ground green chile, salt, black pepper, garlic, shallot, cumin, and coriander. Alternatively, you can save some work and buy a jar of <a href="https://www.albukirkyseasonings.com/products/green-chile-rub">Albukirky's Green Chile Seasoning</a>. I can't recommend Kirk's seasoning enough; it's fantastic on eggs, chicken, steak, pork, shrimp, or just about anything.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2Qp_a8BaADsy0D5CottVzZ4e6hqlEjZobIJy6CRRJRhNcZAzb1iMaosvDa6cOfWfH8kZrF5lzrxyB00Q53EnZhcizUIJZ-1nAbgHPGz2Lkh-z797icqSOPDhOsf8s3ehMJw5YErere4TIaaZOTX6WoXIKYJs1Z65QFpU2j0q_U5wu9MSm9F9QcOt/s625/Smoked%20Pork%20Butts%20DSC_7187%204%20x%205.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Injecting apple juice solution into a pork butt for smoking" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2Qp_a8BaADsy0D5CottVzZ4e6hqlEjZobIJy6CRRJRhNcZAzb1iMaosvDa6cOfWfH8kZrF5lzrxyB00Q53EnZhcizUIJZ-1nAbgHPGz2Lkh-z797icqSOPDhOsf8s3ehMJw5YErere4TIaaZOTX6WoXIKYJs1Z65QFpU2j0q_U5wu9MSm9F9QcOt/s16000/Smoked%20Pork%20Butts%20DSC_7187%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I injected both butts with a simple solution of apple juice, salt, and sugar. I don't inject every time, but I tend to do it more often than not. Brining only penetrates so far into big meats; injection complements the job and gets seasoning deep down in the meat. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1tP8OlwZiBaza4ocJzN6FR1jwZEarcj4GD7mDVa-Mqz47GyiU9Tgqzecp4qPCl87E230RgbStBxAL09Q-5cXmVm97tIQjXQyY6gSqfuQ9lA053zTn6vHcfdgAxQqHxecJgG37v2uhocn5IHrI9xvNCXVYMBz7pnrHnPuzOHHpY4fpDtRZBIXTCNf/s544/Smoked%20Pork%20Butts%20DSC_7171.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Honey hog is a safe bet for seasoning pork." border="0" data-original-height="544" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1tP8OlwZiBaza4ocJzN6FR1jwZEarcj4GD7mDVa-Mqz47GyiU9Tgqzecp4qPCl87E230RgbStBxAL09Q-5cXmVm97tIQjXQyY6gSqfuQ9lA053zTn6vHcfdgAxQqHxecJgG37v2uhocn5IHrI9xvNCXVYMBz7pnrHnPuzOHHpY4fpDtRZBIXTCNf/s16000/Smoked%20Pork%20Butts%20DSC_7171.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boneless pork butt what? I was so giddy about the low price that I didn't notice that one of the pork butts I selected was boneless. Oops. Not a major deal. I take advantage of the opening and season it before tying up the butt.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1_VsEEssp-mm2kLEF_BMJdnGeVgM6Z_WjIUyUGj_FXPzm0gu9pj_wjjkXqhLWkG3HzU5PpXaCJD85ZfGveHBf4wg6q1laoe5BpXLOUFOmWdqzkvgXXtj7of7FBgSoNWJ8ZAlzEMAyKSUwc8AetrTis1QdpxdvlOVs85zjKPRDQ-OrZGbxBoz523v/s625/Smoked%20Pork%20Butts%20DSC_7221%204%20x%205.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Seasoning a pork butt with green chile rub" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1_VsEEssp-mm2kLEF_BMJdnGeVgM6Z_WjIUyUGj_FXPzm0gu9pj_wjjkXqhLWkG3HzU5PpXaCJD85ZfGveHBf4wg6q1laoe5BpXLOUFOmWdqzkvgXXtj7of7FBgSoNWJ8ZAlzEMAyKSUwc8AetrTis1QdpxdvlOVs85zjKPRDQ-OrZGbxBoz523v/s16000/Smoked%20Pork%20Butts%20DSC_7221%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seasoning the other pork butt (the bone-in one) with green chile seasoning. I like to make sure I get the pork coated on all sides, not just the top and bottom.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gwd9yTsbrP2q3td2xHqXQ2NhgKdeFFhcF2b5vYD6WSKQzR88HEZxHqXRez2dzWM72fVUY7Y81kTjZYjGJYNSw0EiWku9eTWRtvlehvVxFY8t5guycnzM-tvhoE6fSmtP_5q0IHSaO4tmN-oclxdYDyCu5Brcn0azpjkvHqExM84QkhXKVm97HOcW/s500/Smoked%20Pork%20Butts%2020221007_170931.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gwd9yTsbrP2q3td2xHqXQ2NhgKdeFFhcF2b5vYD6WSKQzR88HEZxHqXRez2dzWM72fVUY7Y81kTjZYjGJYNSw0EiWku9eTWRtvlehvVxFY8t5guycnzM-tvhoE6fSmtP_5q0IHSaO4tmN-oclxdYDyCu5Brcn0azpjkvHqExM84QkhXKVm97HOcW/s16000/Smoked%20Pork%20Butts%2020221007_170931.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pro tip: I like to put a glove on my seasoning jars when prepping big meats because your hands are going to be dirty when you need to pick up the seasoning. This lets you not worry so much about cross-contamination and makes cleanup a breeze. </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFWVyvLVzVvTwLPfn8gflSsrAMLoIYDq-SZCHMYVw0ZIv4bseIreP7_VLCWiCTlUPuBnz9HxeRoO3PK_HViyDw-hfjHxY525xPwICj0kjXiiq7dhNpyUNtptM2w5-3Wq0Bq3HweQwDQ89rsYxQ3px6ZTm4FkRv3LGjgWQMzMjqy41QcEpCJc7Sq4b/s500/Smoked%20Pork%20Butts%20DSC_7177.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFWVyvLVzVvTwLPfn8gflSsrAMLoIYDq-SZCHMYVw0ZIv4bseIreP7_VLCWiCTlUPuBnz9HxeRoO3PK_HViyDw-hfjHxY525xPwICj0kjXiiq7dhNpyUNtptM2w5-3Wq0Bq3HweQwDQ89rsYxQ3px6ZTm4FkRv3LGjgWQMzMjqy41QcEpCJc7Sq4b/s16000/Smoked%20Pork%20Butts%20DSC_7177.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">There isn't much different about smoking a boneless pork butt, but I do like to tie the roast, so it cooks evenly. Otherwise, the 2 flaps of meat where the bone was removed can separate, cooking faster than the rest of the pork butt.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYePLdfDs3jmBLwWOLRBEaGR-inThewDZXDdclGw_AcctWAAinKYrKAXhMoyjToj8Kl1Pp5XuZP5OGgC7-68He2dOB9Nd0zEoO4QPwR-4VtnEHnBZWFUKDf8qSFdimgGD7F4FkgDjkRciwMvvXlqPXRp7hwd8L3DJTlGgNnfgIYvyAGqMN_8eVMov/s500/Smoked%20Pork%20Butts%20DSC_7231.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYePLdfDs3jmBLwWOLRBEaGR-inThewDZXDdclGw_AcctWAAinKYrKAXhMoyjToj8Kl1Pp5XuZP5OGgC7-68He2dOB9Nd0zEoO4QPwR-4VtnEHnBZWFUKDf8qSFdimgGD7F4FkgDjkRciwMvvXlqPXRp7hwd8L3DJTlGgNnfgIYvyAGqMN_8eVMov/s16000/Smoked%20Pork%20Butts%20DSC_7231.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Regular pork butt on the left, green chile pork butt on the right. I often get asked about the steam pans. I learned this from several competition BBQ classes. The two main benefits for me are 1) ease of handling from start to finish and 2) it keeps your smoker much cleaner. The one disadvantage for a smaller smoker like a Big Green Egg is that it takes up more space.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppcRtIfjDoZs6QWsRVAYauMX7ii03ZYUcK6d1szh8oAOLOrcs1JSI7O4pxr1Zqc_ckUaa2Zu8vAW5AF4ikaP8lGz4FfYJocKhuin9t-7TFIea6vfHzXqly6PhGKpktku-FzMJPk8sFHkicpjB4CbreMMKJra6oJXC7vxZzJStQi3yEd495tc3UEPz/s500/Smoked%20Pork%20Butts%20DSC_7234.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppcRtIfjDoZs6QWsRVAYauMX7ii03ZYUcK6d1szh8oAOLOrcs1JSI7O4pxr1Zqc_ckUaa2Zu8vAW5AF4ikaP8lGz4FfYJocKhuin9t-7TFIea6vfHzXqly6PhGKpktku-FzMJPk8sFHkicpjB4CbreMMKJra6oJXC7vxZzJStQi3yEd495tc3UEPz/s16000/Smoked%20Pork%20Butts%20DSC_7234.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Loosely covering the pork butts is an important part of the dry brine process. That's because, for the first hour or so, the salts in the seasoning actually extract moisture from the meat. That moisture mixes with the seasoning, changing the concentration, so the meat starts pulling the moisture back into the meat. If you don't cover the meat, the cold, dry air blowing in the fridge will evaporate the moisture before it can be pulled back into the meat. We use 18 x 24" food bags, but you can use plastic wrap.<br />18 x 24" food bags [<a href="https://amzn.to/3D09vIb">Affiliate link</a>]</td></tr></tbody></table><br /><h2 style="text-align: left;">Smoker Set Up - Friday 6pm</h2><p style="text-align: justify;">I decided to use my pair of large Big Green Eggs for this cook. I like to set up my cookers well in advance of the time to light up. </p><p></p><ul style="text-align: left;"><li style="text-align: justify;">Carolina-style Chopped Pork - For this butt, I used my Egg in the BGE Modular Nest. The fuel was a Kick Ash Basket full of lump charcoal and 2 big chunks of hickory wood. I used a cast-iron plate setter for the indirect piece. I used a Flame Boss 200 to run the show while I slept.</li><li style="text-align: justify;">Green Chile Smoked Pork - For this butt, I used the Egg in the Challenger Torch table. Same fuel as the other butt. My indirect setup was an Adjustable Rig with a spider rig/heat stone.</li></ul><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAFsvSauQb8-COVcaE_-wz2-v3c65-r9tMl4IKKC7KNFuyBos4ttAkMksJT5cpnFsQDKLp2ZJSBi0k0aIuCIjQH6621aRvhxuTiSRi6gD9VosKNMao3Y6MPZez5EBRECcHL0yJPM087vaNw5bxKsZnnZNZQs-TGd_O3ySiKmJVc21rsb1Fr8lqIxq/s500/Smoked%20Pork%20Butts%2020221007_110659.jpg" style="margin-left: auto; margin-right: auto;"><img alt="I tried out some new Jealous Devil products" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAFsvSauQb8-COVcaE_-wz2-v3c65-r9tMl4IKKC7KNFuyBos4ttAkMksJT5cpnFsQDKLp2ZJSBi0k0aIuCIjQH6621aRvhxuTiSRi6gD9VosKNMao3Y6MPZez5EBRECcHL0yJPM087vaNw5bxKsZnnZNZQs-TGd_O3ySiKmJVc21rsb1Fr8lqIxq/s16000/Smoked%20Pork%20Butts%2020221007_110659.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We swung by Academy to pick up some Jealous Devil XL lump charcoal and found that they also had some Jealous Devil products I hadn't tried...</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMc7IMI6p_T7IT9o8cv_hhH53CCYV8WaZ1gkXCX-Q_05-IxPXgRR7ddVyQlYWmrydxSYI3fGbItWV4z6aw-FrUO0gMjSE8NqGM-lN7AfwgONIdrQT5TyT-WN92BJWTZUiqZYj2jgLpllO5_S0UdoboFehtUViYBnzIJGHeIb1URrgJCZBaca4Nciz/s500/Smoked%20Pork%20Butts%20DSC_7141.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMc7IMI6p_T7IT9o8cv_hhH53CCYV8WaZ1gkXCX-Q_05-IxPXgRR7ddVyQlYWmrydxSYI3fGbItWV4z6aw-FrUO0gMjSE8NqGM-lN7AfwgONIdrQT5TyT-WN92BJWTZUiqZYj2jgLpllO5_S0UdoboFehtUViYBnzIJGHeIb1URrgJCZBaca4Nciz/s16000/Smoked%20Pork%20Butts%20DSC_7141.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">...namely, the JD Smoke Wood Blocks and the JD Boom! Firestarters. I used them both for this cook and will do some type of review post later.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ajl8FCUpOikktcbrY37KU6JeAcwJt15m-FOTAakfOqTBX6inCxElocob974AMNdjWPmPA44GtLs0aI7V0ZRshie13GT0QzqU5wM-zS_F4ilp7izvguDcgzjxFkG_5kYzXe8QxAOf5-BaAv3lT5dODp5zn0w_dwj_WPYFhhoBXXlzd-1l2mwK75eQ/s500/Smoked%20Pork%20Butts%20DSC_7269.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ajl8FCUpOikktcbrY37KU6JeAcwJt15m-FOTAakfOqTBX6inCxElocob974AMNdjWPmPA44GtLs0aI7V0ZRshie13GT0QzqU5wM-zS_F4ilp7izvguDcgzjxFkG_5kYzXe8QxAOf5-BaAv3lT5dODp5zn0w_dwj_WPYFhhoBXXlzd-1l2mwK75eQ/s16000/Smoked%20Pork%20Butts%20DSC_7269.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first step for me for any overnight cook is cleaning out the smoker. This ensures the best possible airflow which is important to fire management. Yeah, I know my fire bowl and fire ring are both cracked. They still work so I haven't bothered with a warranty claim.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAYiMb8D3xita3pDbdRqMaOjhhZH7UT1n_TPK8Q6B9KFAkbH-eXwJ7SDZ-4Mv-QdsDD0corP9V7rzwOa9TVcB92_7-NTslYnOR79IDSBm-kmc0Z4V0GaB9CMkHpGiMzCrjLodp9z2g51saRdPldaj7JLd_PVy1jtEHIjGdGfaxFUtCXqKBXhGAOtF/s500/Smoked%20Pork%20Butts%20DSC_7272.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAYiMb8D3xita3pDbdRqMaOjhhZH7UT1n_TPK8Q6B9KFAkbH-eXwJ7SDZ-4Mv-QdsDD0corP9V7rzwOa9TVcB92_7-NTslYnOR79IDSBm-kmc0Z4V0GaB9CMkHpGiMzCrjLodp9z2g51saRdPldaj7JLd_PVy1jtEHIjGdGfaxFUtCXqKBXhGAOtF/s16000/Smoked%20Pork%20Butts%20DSC_7272.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I loaded each Kick Ash Basket about half full with 2 blocks of wood. I stood one piece of wood up in the middle and then the other one about 8-10 inches from where I planned to light the coals. I was trying to have the smoke kick in about an hour after starting the Egg when the pork butts go on. I topped all of this with the leftover lump charcoal from a prior cook.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6zC6itZOxJ5FJxoGM8py1Z6YHxrxNCoLoskzfh2DuA4jZdJ6Px-gP3oyH7bkCge20PegLrrqDruhLJaMD3V4v3TorHZmDQQp9nklnbaySHKAfwhiSVFs-AAHQ-CY8LOOZoumn_OmvBynuZJV07zBdB60ZN3VYZmsyZCPg51Vcp6nA8MfFW4dWsxT/s500/Smoked%20Pork%20Butts%20DSC_7276.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6zC6itZOxJ5FJxoGM8py1Z6YHxrxNCoLoskzfh2DuA4jZdJ6Px-gP3oyH7bkCge20PegLrrqDruhLJaMD3V4v3TorHZmDQQp9nklnbaySHKAfwhiSVFs-AAHQ-CY8LOOZoumn_OmvBynuZJV07zBdB60ZN3VYZmsyZCPg51Vcp6nA8MfFW4dWsxT/s16000/Smoked%20Pork%20Butts%20DSC_7276.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggs all set up, side by side. </td></tr></tbody></table><br /><h3 style="text-align: left;">Lighting Up - Friday 11pm</h3><p>I lit both eggs about an hour before I wanted to start smoking the butts. When I'm using a natural draft with manual controls, I usually like to fire up at least 90 minutes before the start time. But controllers start up consistently more quickly and I find an hour is long enough.</p><p></p><ul style="text-align: left;"><li>I turned the Flame Boss 200 and the Signals/Bellows at 250</li><li>f so that the fan would be running.</li><li>I nestled a Jealous Devil Boom! Starter in the basket of coal in each Big Green Egg. I put it towards the front left at about 7 o'clock when looking down into the fire bowl. Strategically, that way it will burn across the coal hitting the two chunks of smoke sequentially. </li><li>I lit the starters, shut the grills, and headed inside. </li><li>The Boom! Starter had the grills to temp quite quickly. I'll do a full review later.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfQj3SvEPYAa1Ye6bnwdQXUpljTeSa_Kxyf1AWlhRParS290xkxUVfI07H75yrJMR2ZcaaBsHnLw4ZB0A2YH8Jn_DXf7ye_jEcg4Y-L33ZiDsJ2eIj-tRy_Urgc3EhhcYTZvsyQpNtM1kQEBh23QIs49bsSy_cjTqxjrvCIxsIat4AxAIKRY_essS/s657/DSC_7999.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jealous Devil Boom! charcoal starter in use" border="0" data-original-height="657" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfQj3SvEPYAa1Ye6bnwdQXUpljTeSa_Kxyf1AWlhRParS290xkxUVfI07H75yrJMR2ZcaaBsHnLw4ZB0A2YH8Jn_DXf7ye_jEcg4Y-L33ZiDsJ2eIj-tRy_Urgc3EhhcYTZvsyQpNtM1kQEBh23QIs49bsSy_cjTqxjrvCIxsIat4AxAIKRY_essS/s16000/DSC_7999.jpg" /></a></div><br /><h3 style="text-align: left;">The Cook - Midnight</h3><p>I put the butts on at midnight with the Eggs running at 250f with the following plan:</p><p></p><ul><li>Add moisture throughout the cook.</li><ul><li>Carolina-style pork - Spritzed every 1 to 1.5 hours with a mix of apple juice and apple pie moonshine.</li><li>Green chile pork - baste every 1 to 1.5 hours with a mix of 1/2 cup lime juice, 1/2 cup oil, and 1 tablespoon of green chile rub.</li></ul><li style="text-align: justify;">Wrap the butts in foil when they get the color I want, typically about 6+ hours and at an internal temperature of 160-170f.</li><li style="text-align: justify;">Pull them to rest in a warm Cambro hotbox when they are tender, usually at an internal temperature of 203-205f.</li><li style="text-align: justify;">Final kiss of smoke. </li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ov88bj5QPFFze6Sxv7T6KNhfy34QjDiVQxTD0Y6tXS5bOjgUrPvyo2xUWVg0tXBz34LFfio2id1mzsGH-mVzStCjy6T2JIelHl7UtoKZN6b1jiiC2I6mEPokJbz_3cn67MWVuyL0V4BlYtJZ88e43O2bgCzbRUomIc_HbugKjn2QM9hClQ0QSenI/s500/Smoked%20Pork%20Butts%20DSC_0967.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ov88bj5QPFFze6Sxv7T6KNhfy34QjDiVQxTD0Y6tXS5bOjgUrPvyo2xUWVg0tXBz34LFfio2id1mzsGH-mVzStCjy6T2JIelHl7UtoKZN6b1jiiC2I6mEPokJbz_3cn67MWVuyL0V4BlYtJZ88e43O2bgCzbRUomIc_HbugKjn2QM9hClQ0QSenI/s16000/Smoked%20Pork%20Butts%20DSC_0967.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I pretty much always use an electronic temperature controller when cooking overnight on the Eggs because I like to sleep as much as possible. Manual controls work fine and there's something to be said about natural draft, but I like the insurance of having the controller keep an eye on things.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisJlV8HQNFFgk4TC6aj0-P9dDRc8bmUSLl7qWJ5dH4ottuTOApbVpBWhVBZgCz21RfCPn0fVtAJ-hlb-eGG3bwutgNsjv7VrDpE1NwTtwwdMTU2trhR4hwzBVrIF_nMadskJn_y7jmohGhT1XIsTq09Y0Nk40BrDrUImxHQXUFFnE3IgSBeCkNBNd/s625/Smoked%20Pork%20Butts%20DSC_0982.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisJlV8HQNFFgk4TC6aj0-P9dDRc8bmUSLl7qWJ5dH4ottuTOApbVpBWhVBZgCz21RfCPn0fVtAJ-hlb-eGG3bwutgNsjv7VrDpE1NwTtwwdMTU2trhR4hwzBVrIF_nMadskJn_y7jmohGhT1XIsTq09Y0Nk40BrDrUImxHQXUFFnE3IgSBeCkNBNd/s16000/Smoked%20Pork%20Butts%20DSC_0982.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carolina-style pork butt about an hour into the cook when I was about to apply the next spritz of apple juice. </td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">The Wrap - Saturday 7:30am</h3><div><div style="text-align: justify;">I used to only wrap my pork butts for BBQ competitions but over time, I've started doing it at home. Wrapping </div><div style="text-align: justify;"><ul><li>locks in the color, </li><li>speeds up the cooking time, and </li><li>retains moisture. </li></ul>On the other hand, it's braising, not smoking. Like so much in the BBQ world, it's just a matter of preference.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The "wrap liquid" for each pork butt was:</div><div style="text-align: justify;"><ul><li>Carolina-style pork butt - Sprinkled pork butt with more Honey Hog, 3 pats of butter, and several spritzes of apple juice.</li><li>Green chile pork butt - I added the remainder of the lime oil baste.</li></ul></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfa43KIhtqL7zqYfw49oEizHuudZ_ebPINMuTYSGea0m3DhbKfKJlXwqjpblUf93cnYSLPpqFRXLcn5J_p10J2jsnDW6S16Y90l5Bp3F832WcEWvEp8RConJzuWlftgK2rgqPLUvwRjfgwc3XCS_bMpgqSl42ZlULkSGEDYILWYEfQo4nqzhSyu_vW/s500/20221008_072548.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Flame Boss 200 for Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfa43KIhtqL7zqYfw49oEizHuudZ_ebPINMuTYSGea0m3DhbKfKJlXwqjpblUf93cnYSLPpqFRXLcn5J_p10J2jsnDW6S16Y90l5Bp3F832WcEWvEp8RConJzuWlftgK2rgqPLUvwRjfgwc3XCS_bMpgqSl42ZlULkSGEDYILWYEfQo4nqzhSyu_vW/s16000/20221008_072548.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One of the factors I consider for WHEN to wrap is the internal temperature. For offsets and pellet grills, I usually wrap when the pork is in the 160f neighborhood. For kamados or my gravity-fed pit, it's usually more like 170f. I <i>suspect</i> that's because kamado grills and my big pit have humid cooking environments. Moisture inhibits the Maillard reaction so that would make sense. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW7gK44QaWO7HpAnGP4Tdvh1Am_zK2bn5-BJ8uO1qNeeY8YaKt2rBg81NT0KvaLmqcnK1kqU6X4D6CNRrg4XAZQfWVsibBUjbLwtpMRFy5Bw2lFLjtgwVVBF7HU-TkEB7msBWGbdtXWmeC42XQLTE5bjjLy8qN_tizrRaXHLOx1upWjkSM9Nzi6-5/s500/Smoked%20Pork%20Butts%20DSC_0986.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoked pork butt in steam pan on Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW7gK44QaWO7HpAnGP4Tdvh1Am_zK2bn5-BJ8uO1qNeeY8YaKt2rBg81NT0KvaLmqcnK1kqU6X4D6CNRrg4XAZQfWVsibBUjbLwtpMRFy5Bw2lFLjtgwVVBF7HU-TkEB7msBWGbdtXWmeC42XQLTE5bjjLy8qN_tizrRaXHLOx1upWjkSM9Nzi6-5/s16000/Smoked%20Pork%20Butts%20DSC_0986.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's the Carolina-style pork butt just before wrapping. It was a little darker than it looks here; the overhead light makes it appear a bit lighter in this picture.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnExulPwZgZ5IpyOz7C-1tSOlGNxa5-6GtaVv3_AGv2IaL1XsUfDwJrd_Z6uqo5Ox3sUQgbjPvIp35PqO6HSyrO48eaIMjoaHbe1E2C_5IKeyA8O_Kuwj5apY3MDL7UFDXAFmu5NN1h-7IDMmzfCwiu0lAKmahmDrXYQU5tUSYaVneRiuCNG_CfVG/s750/Smoked%20Pork%20Butts%20DSC_0988%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnExulPwZgZ5IpyOz7C-1tSOlGNxa5-6GtaVv3_AGv2IaL1XsUfDwJrd_Z6uqo5Ox3sUQgbjPvIp35PqO6HSyrO48eaIMjoaHbe1E2C_5IKeyA8O_Kuwj5apY3MDL7UFDXAFmu5NN1h-7IDMmzfCwiu0lAKmahmDrXYQU5tUSYaVneRiuCNG_CfVG/s16000/Smoked%20Pork%20Butts%20DSC_0988%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The green chile pork butt prior to wrapping. It smelled ridiculously good like it was ready to eat NOW.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK_qBQ8ce1VAMFXdWjjRATSHeOnJ_m_UU-lsjAphaDpImdZyrNOQalYFyNRuyf9CZPrAosKh8o0_Sn_6vJwYis1-gzkrziRX2xI4tlXR6mEX1AFE9b8E2hm6QVxjLA0tRg7ITScXZf-cYfnUP9i_PFBkITeKcrjVrbJen-a3rimBHkcVQr-Vjrqd9/s632/Smoked%20Pork%20Butts%20DSC_7301.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="632" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK_qBQ8ce1VAMFXdWjjRATSHeOnJ_m_UU-lsjAphaDpImdZyrNOQalYFyNRuyf9CZPrAosKh8o0_Sn_6vJwYis1-gzkrziRX2xI4tlXR6mEX1AFE9b8E2hm6QVxjLA0tRg7ITScXZf-cYfnUP9i_PFBkITeKcrjVrbJen-a3rimBHkcVQr-Vjrqd9/s16000/Smoked%20Pork%20Butts%20DSC_7301.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After wrapping, I put the butts back on the grill, stick the probe through the foil, and wait. Once wrapped in foil, you can raise the cooking temp significantly if you are in a hurry to push through to the finish.</td></tr></tbody></table><br /></div><div>When I put the butts back on the Eggs, the green chile butt was significantly behind the other pork butt so I bumped the temp up on the Signals to raise the cooking temperature of that Egg to 275f so it could catch up. You can see what a difference just 25f degrees made. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcXDq9r1mbecTGRbzKlNrXX6DK7BZoDl0fdEfBT39cm4bsbkTaTLCslWRdUvNGIz9M3b_INTtYMxAy91BB0Wpzg-nScXVv3IP3YnFDDpaKe-zB6bCyZhK-F5pHamnCfJd0exl11twGCrRoRwjPuH0kRgYIm6nbP_HxmTaE-gZRRJpfBL1VZtAPkxD/s625/Instagram%20Portrait%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcXDq9r1mbecTGRbzKlNrXX6DK7BZoDl0fdEfBT39cm4bsbkTaTLCslWRdUvNGIz9M3b_INTtYMxAy91BB0Wpzg-nScXVv3IP3YnFDDpaKe-zB6bCyZhK-F5pHamnCfJd0exl11twGCrRoRwjPuH0kRgYIm6nbP_HxmTaE-gZRRJpfBL1VZtAPkxD/s16000/Instagram%20Portrait%20(1).png" /></a></div><div><h3 style="text-align: left;">Rest - Saturday 11:45 to 2pm</h3><p>The rest is a crucial step in my pork butt process. It lets everything balance out. </p><p></p><ul style="text-align: left;"><li>What - Use can use a cooler, a hot box, or even an oven set at 140-170f. </li><li>How long - At least 1 hour up to 4 hours</li><li>Pro-tip: PRE-HEAT your cooler or hot box. </li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk6NBPBYbNL0w3BZGJFlN-FO3RnHJqgww0Y69bOugvKBIYUKzEMzjbUv4A386-jG-wEalEdNGEOQpAYUEj6xx9V_5F7ErYbdEIZt7S6deFg2gPJfUh2_-9Grgoc8dGGqTVVgXzE1Tul4xpQu_wRAykjsxxut2pUBXHT63YmIIjyFVpCtXev7UdMBR/s625/Smoked%20Pork%20Butts%20DSC_7321.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cambro hot box is my preferred method for resting big smoked meats." border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk6NBPBYbNL0w3BZGJFlN-FO3RnHJqgww0Y69bOugvKBIYUKzEMzjbUv4A386-jG-wEalEdNGEOQpAYUEj6xx9V_5F7ErYbdEIZt7S6deFg2gPJfUh2_-9Grgoc8dGGqTVVgXzE1Tul4xpQu_wRAykjsxxut2pUBXHT63YmIIjyFVpCtXev7UdMBR/s16000/Smoked%20Pork%20Butts%20DSC_7321.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Cambro hot box is one of my favorite tools for BBQ because of 1) it's heat retention, 2) ease of sliding trays in and out and 3) capacity (holds 8 half pans or 4 butts). To preheat it, I pour a large pot of boiling water in a hotel pan on the lowest level about 15 minutes before I put the butts in the hot box.<br /><a href="https://amzn.to/3sJAClP">Cambro UPC 300 [Affiliate Link]</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Finish - Saturday 2pm</h3><p><span style="text-align: justify;">A KCBS Team of the Year once told me, the last thing you put on BBQ is the first thing you taste so I like to give them a few final moments in smoke. </span></p><p></p><ul style="text-align: left;"><li><span style="text-align: justify;">Refresh the smoke - While the butts rest, I drop the Egg temp and let it run at a low temp just to conserve coal. About 15 minutes prior to finishing, I turn the temp back up to get the fans blowing and add a chunk of wood to an area with lit coals.</span></li><li><span style="text-align: justify;">This gives an opportunity to add another layer of flavor. </span></li><li><span style="text-align: justify;">Put the butts back on the Eggs for that final dose of smoke. </span></li><li><span style="text-align: justify;">This also resets the crust, which gets soft during the wrapped rest.</span></li></ul><p></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbqCngppvPDHjy9Gvw_gSGqEIKmu275RXKErUwdqzR-WR0DbSldP1XnMBF7VATeYseEXdecX4rXaHLKq-gwFS3-WAhzkYl9Gz_oJuGHWlHWR_DgWJo_IUw3HoorbvEZfSnLPRBpoZyDojMi-pxDGRBk6LBslAR4hR3cxPL7g33CSY85lO5F28VBsM/s500/Smoked%20Pork%20Butts%20DSC_0994.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbqCngppvPDHjy9Gvw_gSGqEIKmu275RXKErUwdqzR-WR0DbSldP1XnMBF7VATeYseEXdecX4rXaHLKq-gwFS3-WAhzkYl9Gz_oJuGHWlHWR_DgWJo_IUw3HoorbvEZfSnLPRBpoZyDojMi-pxDGRBk6LBslAR4hR3cxPL7g33CSY85lO5F28VBsM/s16000/Smoked%20Pork%20Butts%20DSC_0994.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When the pork butts come out of the wrap, after the rest, the crust is a little soggy. This will crisp back up in 10-15 minutes on the Egg.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvNoygpxrfseOjE5PB1LyFfGfLDlnq8E6Ce7srk40GEHrQz8gpeUI1Ls9iESVW2febDA_CsZzQtl2IoPNF9UExEU0mYhdIvNJuoHerwb65Il3-RRIivYOnq3iujz3VXKDcmmP6bxDT8N-yc5IfW39erUY5XGhNzWXY6FXai_ZpmJCeMdVEUnNGLNo/s500/Smoked%20Pork%20Butts%20DSC_7328.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvNoygpxrfseOjE5PB1LyFfGfLDlnq8E6Ce7srk40GEHrQz8gpeUI1Ls9iESVW2febDA_CsZzQtl2IoPNF9UExEU0mYhdIvNJuoHerwb65Il3-RRIivYOnq3iujz3VXKDcmmP6bxDT8N-yc5IfW39erUY5XGhNzWXY6FXai_ZpmJCeMdVEUnNGLNo/s16000/Smoked%20Pork%20Butts%20DSC_7328.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">This comes from our competition program and kind of goes against the Carolina-style pork tradition which eschews sweet BBQ sauces. I glaze the pork butt with Blues Hog Original BBQ sauce that I thinned with apple juice.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QmPBWsWq-tZZYIyAqbExdtFlcAol-D_zSBudK4US6WvVBwi85LzK6jzQMC4PqOJ3L27nxYCcLm91TMaxVZQ0FXTHkdU7XE20s9L7uhbjFBGxU8NwGY96DDDOp1yMIkf42LUaA3s8d7AhbZuroAsAI9bP4Bn7KUodRNUxGvO4mTD6GKKP1Rj67O4c/s500/Smoked%20Pork%20Butts%20DSC_7344.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QmPBWsWq-tZZYIyAqbExdtFlcAol-D_zSBudK4US6WvVBwi85LzK6jzQMC4PqOJ3L27nxYCcLm91TMaxVZQ0FXTHkdU7XE20s9L7uhbjFBGxU8NwGY96DDDOp1yMIkf42LUaA3s8d7AhbZuroAsAI9bP4Bn7KUodRNUxGvO4mTD6GKKP1Rj67O4c/s16000/Smoked%20Pork%20Butts%20DSC_7344.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Finally done! The thin sauce is cooked on to give the bark just a hint of sweetness.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Processing</h3><p>Normally we would just pull the pork into shreds but in this case we wanted chopped pork instead. We were making my childhood favorite chopped pork with vinegar sauce and since the green chile pork is for tacos, etc, it makes sense for it to be chopped as well.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_YMM8q0y8GXCxGj9kWcsoMcUIQiqiHbNq_TQFrV_zlsRqc0vVofIYhYNTJKC71D-JwfHLLjJn1UN7mhcvRjtCLZ9vxWKPDSspoF3K0hHwGOHuJ_uTI5eT6nEVc2v3tOz0UyQd3HwW1hXka5oju4BW3_uWTuwaagGoVED5P809qpq-zNenaEICAZr/s625/Smoked%20Pork%20Butts%20DSC_7363.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_YMM8q0y8GXCxGj9kWcsoMcUIQiqiHbNq_TQFrV_zlsRqc0vVofIYhYNTJKC71D-JwfHLLjJn1UN7mhcvRjtCLZ9vxWKPDSspoF3K0hHwGOHuJ_uTI5eT6nEVc2v3tOz0UyQd3HwW1hXka5oju4BW3_uWTuwaagGoVED5P809qpq-zNenaEICAZr/s16000/Smoked%20Pork%20Butts%20DSC_7363.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For both butts, we started by breaking them up into big sections and pulling out any big chunks of non-rendered fat. There shouldn't be much.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6vSgu_NWqJj_7Iy0WHc1nMu07JQnY76rnxtdqIlEauaqvXjrFB4aTmrAzZcoEShVSTiGAnFmebkL3f9_9XWX54DoZkOkyK7V2jxjss1T7CXMoImY8DTl_v6N0wCEwxEFo3t-tMyY3pZwB5ANn2zmTAV1_GrZf6NDh5V4HjcMzEQgO10uz8yT7XV9/s625/Smoked%20Pork%20Butts%20DSC_0004.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6vSgu_NWqJj_7Iy0WHc1nMu07JQnY76rnxtdqIlEauaqvXjrFB4aTmrAzZcoEShVSTiGAnFmebkL3f9_9XWX54DoZkOkyK7V2jxjss1T7CXMoImY8DTl_v6N0wCEwxEFo3t-tMyY3pZwB5ANn2zmTAV1_GrZf6NDh5V4HjcMzEQgO10uz8yT7XV9/s16000/Smoked%20Pork%20Butts%20DSC_0004.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dark tasty bark and juicy pink smoked pork.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWQ737FFxs2aP7xVHID3F5T0I6MhCgKnxXXyXpVF3A6QJhh9JeXCJZElxo5IkuXECqUDujlRy-6fhF1khUO7_lnxNfCZTomWzqulf-UvC3pXOztxhWoqFgjMpxK5GFBgdU5RQXvEj-oIA4IZ6-11jf9t9Gt2E596PPrmfKrAl_Kuu7Gds19Dh4BYM/s500/Smoked%20Pork%20Butts%20DSC_7312.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWQ737FFxs2aP7xVHID3F5T0I6MhCgKnxXXyXpVF3A6QJhh9JeXCJZElxo5IkuXECqUDujlRy-6fhF1khUO7_lnxNfCZTomWzqulf-UvC3pXOztxhWoqFgjMpxK5GFBgdU5RQXvEj-oIA4IZ6-11jf9t9Gt2E596PPrmfKrAl_Kuu7Gds19Dh4BYM/s16000/Smoked%20Pork%20Butts%20DSC_7312.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A heavy cleaver is a perfect tool for chopping pork. We got this top one from the <a href="https://www.chainoflakeseggfest.com/">Chain of Lakes Eggfest</a> in Winter Haven, FL. It is made by <a href="https://rhinelandcutlery.com/">Rhineland Cutlery</a> in nearby Melbourne, FL.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1h0vmjxeoJbF84p-YrYlk1aTnBq9rxIFCs32mXKX8dej9LdC--BjfmQH2URPJGALW91fs0Hx2jJdjk_2ru4bot4mO3pn1CiPjTECmnIVv8Qt0hzlC9_mNU7iQkpQeTgmPU25HOCiSrepgFSUdEwp2f3sBT8royObsJYs71mS1XWuXvwzg0J_B2JTC/s556/Smoked%20Pork%20Butts%20DSC_7381.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="556" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1h0vmjxeoJbF84p-YrYlk1aTnBq9rxIFCs32mXKX8dej9LdC--BjfmQH2URPJGALW91fs0Hx2jJdjk_2ru4bot4mO3pn1CiPjTECmnIVv8Qt0hzlC9_mNU7iQkpQeTgmPU25HOCiSrepgFSUdEwp2f3sBT8royObsJYs71mS1XWuXvwzg0J_B2JTC/s16000/Smoked%20Pork%20Butts%20DSC_7381.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For the Carolina-style pork butt, I chop it with my Old Virden's Carolina-Style Vinegar sauce so it all gets mixed in together. No additional sauce is needed. Look at those bits of chopped-up bark in there, so much flavor!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaxY8p5fmw-7zWlIPgC1cHJSFtzEVkm__lpPPzHqdj8Ibhp7df05Cl2T5j-nJcNmgRfhz4BIY1iDi7DqckFb2rabT3kvS7d4hCs6S24QEqI8FiUoWUK-qxbQdrhM3EmSbOQKICICDcCIFm1u8n_WQWzz0H3C3PUOBTdmM14wmMT5VMcu9TKGu_SH9/s689/Smoked%20Pork%20Butts%20DSC_7391.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="689" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaxY8p5fmw-7zWlIPgC1cHJSFtzEVkm__lpPPzHqdj8Ibhp7df05Cl2T5j-nJcNmgRfhz4BIY1iDi7DqckFb2rabT3kvS7d4hCs6S24QEqI8FiUoWUK-qxbQdrhM3EmSbOQKICICDcCIFm1u8n_WQWzz0H3C3PUOBTdmM14wmMT5VMcu9TKGu_SH9/s16000/Smoked%20Pork%20Butts%20DSC_7391.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For the green chile pork, I put a can of green chiles on top before I start chopping so it all gets chopped up together.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuz6PZ3sZDzgHEhPbdeC1_jWZqzpaH_Jl6Blo8Waf3Q3Pzx7rtpF_IwZr0ETVzL9GZ-1qcvS2WIfM4L_ChKl3eBS230bmEwMHhDGfZzgnZIcYSsqU7-CWbkLK8lCt8q55MTsTpyf7m34saKJZ_onNAq3SvCRXdBip1hnYnYKKwj6l0_4TiC4dzHea/s625/Smoked%20Pork%20Butts%20DSC_0029%204%20x%205.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuz6PZ3sZDzgHEhPbdeC1_jWZqzpaH_Jl6Blo8Waf3Q3Pzx7rtpF_IwZr0ETVzL9GZ-1qcvS2WIfM4L_ChKl3eBS230bmEwMHhDGfZzgnZIcYSsqU7-CWbkLK8lCt8q55MTsTpyf7m34saKJZ_onNAq3SvCRXdBip1hnYnYKKwj6l0_4TiC4dzHea/s16000/Smoked%20Pork%20Butts%20DSC_0029%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Good googly moogly, this is delicious!</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Dish and Devour!</h3><p>It's all over except the dining! </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk7rxy7xRdgKmoUg7qsZ3YzP0Q9qyK0D83Vg8Bn90CCyErwf0p-J_5kL9W2Qx_ClO5iCoEgQ6Z9xMAYFPNWPZ1leW4dVPyYXsAayiXmGuROBPxC71eTKdpqTsvU66lhiSBTGWUzS8kOy17jmL3jnm9ehp2j8qO_mOhgrh-gbGjbbSzdp7t1rDSxWu/s500/Smoked%20Pork%20Butts%20DSC_7405%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="chopped smoked pork sandwich Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk7rxy7xRdgKmoUg7qsZ3YzP0Q9qyK0D83Vg8Bn90CCyErwf0p-J_5kL9W2Qx_ClO5iCoEgQ6Z9xMAYFPNWPZ1leW4dVPyYXsAayiXmGuROBPxC71eTKdpqTsvU66lhiSBTGWUzS8kOy17jmL3jnm9ehp2j8qO_mOhgrh-gbGjbbSzdp7t1rDSxWu/s16000/Smoked%20Pork%20Butts%20DSC_7405%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For me a perfect chopped pork sandwich needs nothing but chopped pork and a bun. The piquant smoked pork and white bread are perfection together. I won't get "butt-hurt" (see what I did there?) if you want to put slaw or a spicy pickle on top.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODGIHoG4lGVviyPSj8wILXVqRm7QftCNc_jhEip04B7NdQtPP4yawdVrIybD-US3TCiqLgQpGxhuC2eDgQG6GJYa290SV1Q-pDNCO75idblnFaWMJeOvV0sfsurGVzUaHgh0HShh-H1MVNsTA6R0Ok2dLby6UZhqLgBT7lcOh2W-w_Vwj1F9_axyp/s500/Smoked%20Pork%20Butts%20DSC_7463.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Green chile smoked pork and chorizo tacos" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODGIHoG4lGVviyPSj8wILXVqRm7QftCNc_jhEip04B7NdQtPP4yawdVrIybD-US3TCiqLgQpGxhuC2eDgQG6GJYa290SV1Q-pDNCO75idblnFaWMJeOvV0sfsurGVzUaHgh0HShh-H1MVNsTA6R0Ok2dLby6UZhqLgBT7lcOh2W-w_Vwj1F9_axyp/s16000/Smoked%20Pork%20Butts%20DSC_7463.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoked green chile pork and chorizo street tacos - simple yet powerfully delicious.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1n90hnRSWAlsN6HLBnGabfOSlZSgqUfxtKIFy261oZ8iCO5a7mBFuq-xq4OmgS_Rzjipf_qb4tjwinJ3Uj8uVm_VRi7gd9Jp7UobyzCPWcoRv2WG21tyVtt02oqhefJGYyUItWEEyk8t-RmLfPweMgVA91_f7kkfJqfCMeT5lvMpQMNQU30Pgf4E3/s500/Huevos%20Ranchero%20DSC_7565.jpg" style="margin-left: auto; margin-right: auto;"><img alt="huevos rancheros from Smoking Pork Butts 2 Ways on the Big Green Eggs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1n90hnRSWAlsN6HLBnGabfOSlZSgqUfxtKIFy261oZ8iCO5a7mBFuq-xq4OmgS_Rzjipf_qb4tjwinJ3Uj8uVm_VRi7gd9Jp7UobyzCPWcoRv2WG21tyVtt02oqhefJGYyUItWEEyk8t-RmLfPweMgVA91_f7kkfJqfCMeT5lvMpQMNQU30Pgf4E3/s16000/Huevos%20Ranchero%20DSC_7565.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Huevos Rancheros featuring some of my green chile smoked pork.</td></tr></tbody></table><br /><p>Admittedly this is a lot of pork for a house with 3 people. We vacuum seal and freeze about half of it for eating later. </p></div><span><a name='more'></a></span>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-31620222876061933532022-10-15T14:30:00.000-04:002022-10-15T14:30:28.739-04:00Fiery Asian Drumsticks with Mushroom (Faux) Stir Fried Rice<p>[FTC Standard Disclosure] We received no compensation for this post. Any links that may earn us a commission are tagged [Affiliate Link].</p><p>These Fiery Asian Drumsticks pack the flavor and heat!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBlOKP1ujIDhY349xhoUN6otV0mzha-7H75w2VSYeeYQweRrGx4UIoS7HImTPjmpq2SVh81HvvQ492ATBeiVf7_VOauPNe7N_4I_atPQKEVxibFAO5bsuMBCtF2Tr9CKVpWAaWI-wXGviwdjh3E8QBnvAT1NVd3dxevLSxy5KVCG-gdqNO1QFxInX/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice on the Grilla pellet grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBlOKP1ujIDhY349xhoUN6otV0mzha-7H75w2VSYeeYQweRrGx4UIoS7HImTPjmpq2SVh81HvvQ492ATBeiVf7_VOauPNe7N_4I_atPQKEVxibFAO5bsuMBCtF2Tr9CKVpWAaWI-wXGviwdjh3E8QBnvAT1NVd3dxevLSxy5KVCG-gdqNO1QFxInX/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0142.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fiery Asian Drumstick with Mushroom Faux Stir Fried Rice</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">The chicken has the tidal wave of Asian flavor from <a href="https://lanesbbq.com/collections/rubs/products/q-nami-rub">Lane's Q-nami Rub</a> and the dark sweet flavor of Japanese BBQ sauce. Q-nami has heat from black pepper and chiles and notes of umami, the "fifth taste." The Japanese BBQ sauce reminds me a lot of kecap manis (sweet soy sauce) with a dark, almost smoky, sweetness. [<a href="https://amzn.to/3T3smsl">kecap manis</a> Affiliate Link]</div><h3 style="text-align: left;">Knox Asian Food Festival</h3><p style="text-align: justify;">The flavors were inspired a few weeks back when we went to Knoxville's Asian Food Festival at World's Fair Park. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3zRU4khPhtn9TY3LCDv47BUqXjnTSoIaDMQDGYUKJ15QNcUT1tppiWWhJQMqizUxEGY00p-_bo4yIie7aGVpzodo_BiFCRPskChycHaz4zOt7R7cN6LwVh2zGky5BnFL_MjNUipXg2rHOwG_V9gX0gSJ_duM0tQiGzMMUz-_RO1n5nmmGFqnKuGN/s500/Knox%20Asian%20Food%20Festival%202022%20DSC_6953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3zRU4khPhtn9TY3LCDv47BUqXjnTSoIaDMQDGYUKJ15QNcUT1tppiWWhJQMqizUxEGY00p-_bo4yIie7aGVpzodo_BiFCRPskChycHaz4zOt7R7cN6LwVh2zGky5BnFL_MjNUipXg2rHOwG_V9gX0gSJ_duM0tQiGzMMUz-_RO1n5nmmGFqnKuGN/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6953.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was a beautiful day in World's Fair Park for the multitude of Asian food trucks and booths with cultural information about various Asian countries. <span><a name='more'></a></span><br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT07ko7gIV7p--v1kcGUNtOSzxJmWpAdujowpbNC_vtUoGwY2uwyYCt5kAwfoG4W_EhXYFahFbOIuGivZevETNIF_ycohNOB1T7QuA6XWfak4zSqORSjSGWu9rsHKq6tXvUye5kBvJYNeC_2nwn4iu_isLNq8IpotjREVvhGqmm4yYVtWDP_e2OLlO/s625/Knox%20Asian%20Food%20Festival%202022%20DSC_6824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT07ko7gIV7p--v1kcGUNtOSzxJmWpAdujowpbNC_vtUoGwY2uwyYCt5kAwfoG4W_EhXYFahFbOIuGivZevETNIF_ycohNOB1T7QuA6XWfak4zSqORSjSGWu9rsHKq6tXvUye5kBvJYNeC_2nwn4iu_isLNq8IpotjREVvhGqmm4yYVtWDP_e2OLlO/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6824.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grilling up skewers of deliciousness and feeding the throngs of people.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4fHeh2R4oQwWiV0XtFCmEperXwhZcQy3FrWuNQ69QX2svCTBIs6rMb6jMIqCJgGOoirfBnd0fYbRgYvoD6JoZQFN0EUI7RGn5XNEf1htGito30tQpBAbxT-P7Wbh2pQU7cJkql07CpmxRtH1JIeDA2k3g14_7SMRX3A_KP-G2kiDiE15iI-yab7D/s500/Knox%20Asian%20Food%20Festival%202022%20DSC_6891.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4fHeh2R4oQwWiV0XtFCmEperXwhZcQy3FrWuNQ69QX2svCTBIs6rMb6jMIqCJgGOoirfBnd0fYbRgYvoD6JoZQFN0EUI7RGn5XNEf1htGito30tQpBAbxT-P7Wbh2pQU7cJkql07CpmxRtH1JIeDA2k3g14_7SMRX3A_KP-G2kiDiE15iI-yab7D/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6891.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Daddy-O's, based out of Maryville, serves up delicious Philippine food in a bus styled like the jitneys in the Philippines.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAZWtJlFs3HKUVPLGAOj4OxhSiu7lG0VlwZDPb1UMe4M_idgd75pzI_hGqmZdv1kxnHeaaOWhcH40yGo0WryGo37FmwOVyWzj1gCQ7qyEt63rW6m4EL_q0hk53JC7CmG9o3rHHUYKOjc84mkPx4WSNpTyRRc6CJn5-YrC9OL0GRKZRw83bLME1ZK_/s625/Knox%20Asian%20Food%20Festival%202022%20DSC_6847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAZWtJlFs3HKUVPLGAOj4OxhSiu7lG0VlwZDPb1UMe4M_idgd75pzI_hGqmZdv1kxnHeaaOWhcH40yGo0WryGo37FmwOVyWzj1gCQ7qyEt63rW6m4EL_q0hk53JC7CmG9o3rHHUYKOjc84mkPx4WSNpTyRRc6CJn5-YrC9OL0GRKZRw83bLME1ZK_/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6847.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fried potatoes on a stick were popular, no surprise.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ94eYoG_3CCeiiaAEFiIVnlSIyiAVH49bEwGR_s1Hlht_TfDyrfLsCJl8PzDvg2W8uFeYkPgOJ2RX3zP5ZbnwAMlFSFTtKDpXtj6svUeHUF6ElMbPyaIEf8Zr-A3GU0ozh86iakZIXe2izk1AaacsHb1WYoCVHpO1x1ePS6FHg_c2hmwWME7C0-ZK/s625/Knox%20Asian%20Food%20Festival%202022%20DSC_6930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ94eYoG_3CCeiiaAEFiIVnlSIyiAVH49bEwGR_s1Hlht_TfDyrfLsCJl8PzDvg2W8uFeYkPgOJ2RX3zP5ZbnwAMlFSFTtKDpXtj6svUeHUF6ElMbPyaIEf8Zr-A3GU0ozh86iakZIXe2izk1AaacsHb1WYoCVHpO1x1ePS6FHg_c2hmwWME7C0-ZK/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6930.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The festival is a wonderful way to experience some of the excellent Asian food from restaurants and food trucks across East Tennessee, all in one place.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHd9hm856qmwHKYN57MofF8oYERpqISHWYGgaGB9-xaNioTWPoH5Iz6GqPf22oNKILBCYVQLiQSzWgi1Vk2N53WWcXZ-TT5Ixv40Aix2YPwu7yzr7bbICW6HcoLPwnNPwY6AQEyj5H4iADORH0PoY68UzIexS3GRJ5KI6euey9239xXzyucHzsXex/s500/Knox%20Asian%20Food%20Festival%202022%20DSC_6879.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHd9hm856qmwHKYN57MofF8oYERpqISHWYGgaGB9-xaNioTWPoH5Iz6GqPf22oNKILBCYVQLiQSzWgi1Vk2N53WWcXZ-TT5Ixv40Aix2YPwu7yzr7bbICW6HcoLPwnNPwY6AQEyj5H4iADORH0PoY68UzIexS3GRJ5KI6euey9239xXzyucHzsXex/s16000/Knox%20Asian%20Food%20Festival%202022%20DSC_6879.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">But the food was only half of the story. Various booths and displays shared information about their native culture and offered hands-on activities....or "feet-on activities," as is the case here.</td></tr></tbody></table><br /><h1 style="text-align: left;">Fiery Asian Drumsticks</h1><p style="text-align: justify;">The drumsticks were quite simple. I spritzed 6 chicken legs with peanut oil and then seasoned them rather heavily with Lane's Qnami Rub. I put them on the smoker at 275°f and let them go until they hit an internal temperature of about 160°f, which took about 1 hour. I then glazed the legs with Japanese BBQ sauce, boosted the temp up to 350°f, and finished the legs off until they reached an internal temperature of 175°f about 15 more minutes.</p><p style="text-align: justify;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxft7vwdKxlhUyVJPxrUX0Dv293tkzMazV7zhTy94N-FkxCq-2kAP5R5nMFFoALGL75ZSuq4tjFUBYvglo_FhqPntor_hAZEcUEX6fozytF1nLd5PM1rwjQ3fOLZiVa50p7ZMSqwiiRYXXtph8K2XpbIMNsyF5VWtwGLy44qMUyhCxZ-o8svql_f-/s755/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7481.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Grilla original pellet grill is a fantastic design of function and beauty" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxft7vwdKxlhUyVJPxrUX0Dv293tkzMazV7zhTy94N-FkxCq-2kAP5R5nMFFoALGL75ZSuq4tjFUBYvglo_FhqPntor_hAZEcUEX6fozytF1nLd5PM1rwjQ3fOLZiVa50p7ZMSqwiiRYXXtph8K2XpbIMNsyF5VWtwGLy44qMUyhCxZ-o8svql_f-/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7481.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My weapon of choice for this cook was my <a href="https://www.grillagrills.com/products/grilla-alpha">Grilla pellet grill</a>. I've been using their original model for 6 or 7 years now. I still think it is a fantastic design of function and beauty. The unique shape gives it a small footprint and a convective vortex effect. <br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBcOvgUg4mT_cjwg6en99puZ3ISLQ2sTuCZjXDd6Bszknxv6xKFWODbODpWyKfvDCcDMI3XwfCS844PuBbGRtzHi6uzpoTV-ziPf94-07KQc-fjyd9xMG7MKRrJJyjkLjgQf4d5_ldoI7iPCc1m7ixlg1N-_UG7GJ1IKWSScBMFWC5M2heA-nvNLN/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0091%20sq.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice featuring Lane's Q-Nami Asian Fusion rub" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBcOvgUg4mT_cjwg6en99puZ3ISLQ2sTuCZjXDd6Bszknxv6xKFWODbODpWyKfvDCcDMI3XwfCS844PuBbGRtzHi6uzpoTV-ziPf94-07KQc-fjyd9xMG7MKRrJJyjkLjgQf4d5_ldoI7iPCc1m7ixlg1N-_UG7GJ1IKWSScBMFWC5M2heA-nvNLN/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0091%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I'm a big fan of Lane's Q-Nami when I want Asian flavor and heat. It has turbinado sugar, black pepper, kosher salt, garlic, ginger, coriander, and togarashi. Togarashi includes chiles and seaweed (and more), so that's where the heat and umami get their invitation to the flavor party.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KbbW0phQ-vJ2D3_D3aRJLueJlZQZ4QB9zEnZ6njw4asgxVy-xB3-XAaXRo4KQgXJaD46liDkw4KIG5eqRsDPsJQ-bFo7z2UrupOOa5TbEc3EnbiaKOfJuoNMfhqXQnaoJq6Pq2REVhvBREKfHBUG96wLU4n3XYjr-3IxiFZtusz-V4sweKNyI7VD/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KbbW0phQ-vJ2D3_D3aRJLueJlZQZ4QB9zEnZ6njw4asgxVy-xB3-XAaXRo4KQgXJaD46liDkw4KIG5eqRsDPsJQ-bFo7z2UrupOOa5TbEc3EnbiaKOfJuoNMfhqXQnaoJq6Pq2REVhvBREKfHBUG96wLU4n3XYjr-3IxiFZtusz-V4sweKNyI7VD/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7488.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I was excited to find Bachan's Japanese Barbecue Sauce in a local grocery store. Japanese Barbecue Sauce is excellent on just about anything, but we like it on shrimp and chicken. It's made of soy sauce, sugar, mirin, garlic, ginger, rice wine vinegar, tomato paste, green onion, and sesame oil, so it has a darkly sweet flavor. Its body is thinner than American-style BBQ sauces, and it brushes on easily. <br /><a href="https://amzn.to/3s00M3C">Bachan's Japanese Barbecue Sauce [Affiliate Link]</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2toZXkVrWOIpvQme0hsxz0UdTCjEtN99EnfHr3v0eSDfIkPOzJdbYZSwDa8S6ZM4HXbXOku4uyxt3WOmnvbOHloWqKyO2IBPJe1LWvdCN17gx76ECdAE4O3yGXaiNhSBQmboJpSQKEdOq0DWsSAwlX8lYpGh1zuHO-cPCh-BRxYpsItyo-XcWhDYr/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice on the Grilla grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2toZXkVrWOIpvQme0hsxz0UdTCjEtN99EnfHr3v0eSDfIkPOzJdbYZSwDa8S6ZM4HXbXOku4uyxt3WOmnvbOHloWqKyO2IBPJe1LWvdCN17gx76ECdAE4O3yGXaiNhSBQmboJpSQKEdOq0DWsSAwlX8lYpGh1zuHO-cPCh-BRxYpsItyo-XcWhDYr/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7498.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My setup was straightforward. I had the Grilla set to 275°f and put the chicken on a rack/pan combo on the upper shelf of the cooker.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDL3EKT4CiT77juQ23h-vftZeV9IKOeJAAYalGmKGqSOn6phvq0Kpg6Wa8Jxi1P-rdJ4oiMjDqM9qrEnagjaC7eTbyHPKZWWuGgH6ajn_6lb--hOLSXp9zU4_fuhEa9-nQTO9pwpKv4_rQJ1E8J3d53NTM2vafEeRLZJnoxzVn3urF3A85e5pyvuhc/s500/Grilla%20swing%20lid%20500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Grilla grill features a swing lid that lets you just take a peek or open it all the way. Quite unique in the grilling world." border="0" data-original-height="276" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDL3EKT4CiT77juQ23h-vftZeV9IKOeJAAYalGmKGqSOn6phvq0Kpg6Wa8Jxi1P-rdJ4oiMjDqM9qrEnagjaC7eTbyHPKZWWuGgH6ajn_6lb--hOLSXp9zU4_fuhEa9-nQTO9pwpKv4_rQJ1E8J3d53NTM2vafEeRLZJnoxzVn3urF3A85e5pyvuhc/s16000/Grilla%20swing%20lid%20500.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That swing lid is one of the unique design ideas that I love. You can open it 180 degrees to get full access for things like putting the food in, spritzing, and sauces. Alternatively, you can open it just a sliver to peek at the food without letting all of your heat out. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORU0edgPE8BMpQnuMAr3zG7hNxJCOoAvPp2SPcbdR_mJSSNSqQ_EORg6NlyCCLpUv8sSyVci201H8QeDTWbnfVOKEJQpA0K4iYWXUurfofIOqX_wfQbq_BsQP5OFh0IB6iJ_g6cPKCqcQNj-MYlvfggZTkTA7EggyLPtNJwTmPSTmxqXusTPJUcE-/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Using the Thermapen IR to temp check chicken legs" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORU0edgPE8BMpQnuMAr3zG7hNxJCOoAvPp2SPcbdR_mJSSNSqQ_EORg6NlyCCLpUv8sSyVci201H8QeDTWbnfVOKEJQpA0K4iYWXUurfofIOqX_wfQbq_BsQP5OFh0IB6iJ_g6cPKCqcQNj-MYlvfggZTkTA7EggyLPtNJwTmPSTmxqXusTPJUcE-/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7520.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Using my Thermapen IR to temp-check the drumsticks. My sister gave me this Thermapen, and it has become my favorite one. Why? Because in addition to the super-fast readings of a traditional Thermapen, the Thermoworks folks added a non-contact thermometer on the bottom so I can check the surface temperatures of things like griddles and skillets.<br /><a href="https://www.thermoworks.com/thermapen-ir/?tw=NIBBLEMETHIS">Thermapen IR [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0G8JeHDDkXfeHII4d5WTJnvCVA0Yl84HFSxoPB7aW4A0J2IYVMfUnoCHWPP5HEAaqFvwvoT7TE7tSEl8K_Xmj6hyKRnK0Ve2pmZh7Y21_ojhM6IGFZfod3SGkohWKp1fltcRsWyFKXm_IDdcibClq5V-ScqOBtDnck_rzBvGJioRwKIEySxbRgrEB/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7528.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice on the Grilla pellet grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0G8JeHDDkXfeHII4d5WTJnvCVA0Yl84HFSxoPB7aW4A0J2IYVMfUnoCHWPP5HEAaqFvwvoT7TE7tSEl8K_Xmj6hyKRnK0Ve2pmZh7Y21_ojhM6IGFZfod3SGkohWKp1fltcRsWyFKXm_IDdcibClq5V-ScqOBtDnck_rzBvGJioRwKIEySxbRgrEB/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7528.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Going back in the grill after glazing. Notice how the color has already improved courtesy of the Japanese Barbecue Sauce.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XeRDlCSZ1EUejjO7T6QgwmbatLznQhUxPiJsuZFl6qNnf1w26oPr2U2Wl-L_yf_mMovQdFupeC_7r4FnZokUJswoBMmtZ-PIzoJ2IA3HHOLZWcy7O0FH3ABKp4bNv6SXlSdcyzKSe1454ib4c0NPZ12BHqfyoGAdf6LEd0p-hsx-B1IvY3MioxHu/s625/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XeRDlCSZ1EUejjO7T6QgwmbatLznQhUxPiJsuZFl6qNnf1w26oPr2U2Wl-L_yf_mMovQdFupeC_7r4FnZokUJswoBMmtZ-PIzoJ2IA3HHOLZWcy7O0FH3ABKp4bNv6SXlSdcyzKSe1454ib4c0NPZ12BHqfyoGAdf6LEd0p-hsx-B1IvY3MioxHu/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7533.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crispy with the sauce cooked onto the legs and ready to come off the grill.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JYr40BIE3rCxMuPwHcJoC3zVxMsatuQwLkzeceeKzlZtkInO9CS2-FM1TaB115ZjfT1R2DBi1iZ5rAI0KvyiTQCyxYLy1W-gaFx5o8bPMRyELsbUZj2jv5S3RDqgPj7AQQRd6c_Xh-sSN_-QbBlVMB79sp--xgSOdjFkRF9l_M85xjfW10nWGSF9/s625/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JYr40BIE3rCxMuPwHcJoC3zVxMsatuQwLkzeceeKzlZtkInO9CS2-FM1TaB115ZjfT1R2DBi1iZ5rAI0KvyiTQCyxYLy1W-gaFx5o8bPMRyELsbUZj2jv5S3RDqgPj7AQQRd6c_Xh-sSN_-QbBlVMB79sp--xgSOdjFkRF9l_M85xjfW10nWGSF9/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7534.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Isn't that swing lid a cool feature?</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">I didn't think of the rice idea until the legs were already on the cooker. I wanted to do stir-fried rice, but that requires you to already have rice cooked and cooled down, which would take 40 minutes before I could even start the stir-fry. So instead, I used the Asian flavors with the pilaf method, which took about 25 minutes in total.</p><div class="hrecipe">
<h1 class="fn">Mushroom (Faux) Stir Fried Rice</h1>
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">10/15/2022</span></p>
<p class="summary" style="text-align: justify;">I came up with this dish when I wanted to make a mushroom stir-fried rice, but I only had about 20 minutes and did not already have cooked and cooled rice on hand. Although this has the flavors of stir-fried rice, I use the pilaf cooking method instead of stir-fry. We used baby Bella mushrooms, but a mix of Bellas and shiitake would be ideal.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">2-3 tablespoons oil</li><li class="ingredient">1 clove garlic, peeled</li><li class="ingredient">8 ounces mushrooms, stemmed and diced</li><li class="ingredient">1/2 cup diced red bell pepper</li><li class="ingredient">1/2 cup diced yellow onion</li><li class="ingredient">1 cup jasmine rice</li><li class="ingredient">2 cups chicken or vegetable stock</li><li class="ingredient">1.5 teaspoons soy sauce</li><li class="ingredient">1.5 teaspoons chile-garlic sauce</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions">Preheat a medium saucepot over medium heat. Add oil and toast the garlic until turning a light, golden brown, about 1 minute. Remove the clove and reserve it for later.</li>
<li class="instructions">Saute the veggies. Add the mushrooms and saute for 1 minute. Add the bell pepper and saute for another minute. Stir in the onion and go for one more minute.</li><li class="instructions">Saute the rice and garlic. Mince the reserved garlic from step one. Add the rice and garlic, tossing to coat the rice in the remaining oil. Stir frequently until the rice gives a nutty aroma, 1-2 minutes.</li><li class="instructions">Simmer the rice. Add the stock, soy sauce, and chile-garlic sauce and stir to combine. Bring to a simmer, slightly reduce heat, cover tightly, and cook until the rice has absorbed all the liquid, about 18-20 minutes.</li><li class="instructions">Rest and fluff the rice. When the rice is done, let it rest covered for 5 minutes. Taste for seasoning and add salt or soy sauce as desired. Fluff and serve.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 3 cups</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 25 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 00 hrs. 35 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>side dish</span><span>, vegetarian</span><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuagqyposd0TNdaPuAzO56oDKFPYKI9NWM-Pp5WvoSL0AwR4cPBbB9xVwZSok-3qgw9hQxVoUd410T9LoCN8ZlD3SlNPLGNSstfGOAviN0apSYChceFTSnq56cob8n-nWIU52Ng2Fcol33nBKwKI6qZMPBbEtCqpzqJQw58k1pyInwGH5QhHgwCMB/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuagqyposd0TNdaPuAzO56oDKFPYKI9NWM-Pp5WvoSL0AwR4cPBbB9xVwZSok-3qgw9hQxVoUd410T9LoCN8ZlD3SlNPLGNSstfGOAviN0apSYChceFTSnq56cob8n-nWIU52Ng2Fcol33nBKwKI6qZMPBbEtCqpzqJQw58k1pyInwGH5QhHgwCMB/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7540.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Grab a leg!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHIA8G4Vm0upwDtF0WEYRpcX9awIA2t5vdTkPu5h0Y1NF1CMnLwITY4rFADddAmrjND6FHJWlGGeuf5ppnzGp0FFELH0zjYOfiwaELDCg9QIT6S00dKfBFf71p2jeROrz44hxA0szPyJLDWGpydJQlmn45q_In1z-2tUsa6BaNnsXPiWR7AMqjaL7/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHIA8G4Vm0upwDtF0WEYRpcX9awIA2t5vdTkPu5h0Y1NF1CMnLwITY4rFADddAmrjND6FHJWlGGeuf5ppnzGp0FFELH0zjYOfiwaELDCg9QIT6S00dKfBFf71p2jeROrz44hxA0szPyJLDWGpydJQlmn45q_In1z-2tUsa6BaNnsXPiWR7AMqjaL7/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_7554.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lane's Q-nami always delivers. I liked mine just like this.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgehF2FZQQiLm6eQsxsFulPz3FdedWoXxNhAY4ITOSnvJvix9zFuCaz2qMP7ueo_ExKmzRze_pGwUSrDnoFWohFagi5aw8bpbZhTw2TXCsNMziDox3cTen87r9hTtWsFnQEcXhrbzbR-SY5GR_AXXD0gmiHSNR5il11Uv15VGbcCYo7EsuC48nIyC/s500/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fiery Asian Drumsticks with Mushroom Faux Stir Fried Rice" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgehF2FZQQiLm6eQsxsFulPz3FdedWoXxNhAY4ITOSnvJvix9zFuCaz2qMP7ueo_ExKmzRze_pGwUSrDnoFWohFagi5aw8bpbZhTw2TXCsNMziDox3cTen87r9hTtWsFnQEcXhrbzbR-SY5GR_AXXD0gmiHSNR5il11Uv15VGbcCYo7EsuC48nIyC/s16000/Fiery%20Asian%20Drumsticks%20w%20Mushroom%20Faux%20Fried%20Rice%20DSC_0146.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alexis drizzled some Yum-Yum Sauce over hers.</td></tr></tbody></table><br /><p><br /></p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-53739051720182715722022-10-03T16:12:00.000-04:002022-10-03T16:12:47.835-04:00Mushroom Swiss Burgers on the Grill<p>[Standard FTC Disclosure] We received no compensation for this post. Any link which may earn us a commission is tagged as [Affiliate Link].</p><p style="text-align: justify;">We've been chowing down on mushroom Swiss burgers in the past few weeks. Not that you need a recipe for mushroom Swiss burgers, but I have a basic recipe that I follow for the mushroom topping, and it's easy to prepare one of three ways; sauteed, saucy, or creamy.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsX6XNONHsZsbVkGajOiVgzCiQrwRQqkfPi3WdOv6h1hTH4xNrOLThZpTLhXrLU-jY1XVVach0k6YVM60DUmeSzs01pdBgE1soOrYr4Bz8fpmJAV-7d50CogXCi-GkKrr2ENDfmAw5jNfF2zCYO7NPBTf9TDabiAUAABkZQ29eL2qT9uR6Ep7Mi29/s500/Mushroom%20Swiss%20Burger%20DSC_7031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsX6XNONHsZsbVkGajOiVgzCiQrwRQqkfPi3WdOv6h1hTH4xNrOLThZpTLhXrLU-jY1XVVach0k6YVM60DUmeSzs01pdBgE1soOrYr4Bz8fpmJAV-7d50CogXCi-GkKrr2ENDfmAw5jNfF2zCYO7NPBTf9TDabiAUAABkZQ29eL2qT9uR6Ep7Mi29/s16000/Mushroom%20Swiss%20Burger%20DSC_7031.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I add chopped bacon to my mushroom topping to add a smoky, salty element.</td></tr></tbody></table><h3 style="text-align: justify;">Fun Fungi Facts</h3><p style="text-align: justify;">Here are some fun facts about mushrooms from Harold McGee's epic On Food and Cooking: The Science and Lore of the Kitchen. [<a href="https://amzn.to/3roSIco">Affiliate Link</a>]</p><p style="text-align: justify;"></p><ul><li>Mushrooms are natural flavor enhancers. They naturally contain monosodium glutamate, and many also contain guanosine monophosphate. </li><li>Mushrooms don't have cellulose like plants. Instead, their cell walls are made of chitin which is the same thing as the exoskeletons of crustaceans. </li><li style="text-align: justify;">Mushrooms produce octenol (an 8-carbon alcohol) and there is more in the gills. Therefore, mature mushrooms that have opened have more gills and more flavor while unopened mushrooms like button mushrooms have less flavor.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeODSLP7KSeRSdr9vN9nwa0yS1N-tDeF18xvNiwvmrQjYY_mayQzz_5f_C_R7cf3PlQBu5yOKutUEUCNI_wPwn0cVfrF7HzfT0DPLXKfisX-4S-lgV3eCUewEDcC1SsURUAV_N3WID1Nae2BeAIcIFkZZLMXDLc_ars7Ltz00IsxwxcpC8LJIZa3pJ/s500/Mushroom%20Swiss%20Burger%2020220923_174422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeODSLP7KSeRSdr9vN9nwa0yS1N-tDeF18xvNiwvmrQjYY_mayQzz_5f_C_R7cf3PlQBu5yOKutUEUCNI_wPwn0cVfrF7HzfT0DPLXKfisX-4S-lgV3eCUewEDcC1SsURUAV_N3WID1Nae2BeAIcIFkZZLMXDLc_ars7Ltz00IsxwxcpC8LJIZa3pJ/s16000/Mushroom%20Swiss%20Burger%2020220923_174422.jpg" /></a></div><br /><span><a name='more'></a></span><div><br /></div><p></p><h3 style="text-align: justify;">Whole Mushrooms vs Pre-Sliced</h3><p style="text-align: justify;">I prefer to buy whole mushrooms and slice them myself. </p><p style="text-align: justify;"></p><ul><li>Mushrooms continue to be quite active for days after being picked. Enzymes continue to develop and store flavor compounds in the gills. </li><li>If you slice them up before packaging, it disrupts that process and also lets the mushrooms start to dry out. </li><li>For me, the loss of flavor isn't worth the 30 seconds you save from buying pre-sliced mushrooms. </li><li>Prep tip: If you don't have knife skills, you can use an egg slicer to slice your mushrooms instead.</li></ul><p></p><p style="text-align: justify;">Here's the topping recipe that I use. When you do the sauteed version of this, it's basically mushroom ragout and we've tossed it with pasta or used it as a base for mushroom soup.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEThNXpyMg1ubbWtkxVn-Kfr5x6d4B0hdq3I5-z1vaC7_fpbTqUzSiz7aUydYxSIitNh1U94vb95rbEjl2SQt7OBCfLrY9ivhtLQp7dnvB3er5S0xXwxrj3riroJoL2HcfRxt__qdTjHXT58Vf0GWSEm4aufjNnVuDESbJhmjSpVLqUOAYi58bwXH/s625/Mushroom%20Swiss%20Burger%20DSC_0867%204%20x%205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mushroom Swiss Burger cooked on the CharBroil Cruise Grill" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEThNXpyMg1ubbWtkxVn-Kfr5x6d4B0hdq3I5-z1vaC7_fpbTqUzSiz7aUydYxSIitNh1U94vb95rbEjl2SQt7OBCfLrY9ivhtLQp7dnvB3er5S0xXwxrj3riroJoL2HcfRxt__qdTjHXT58Vf0GWSEm4aufjNnVuDESbJhmjSpVLqUOAYi58bwXH/s16000/Mushroom%20Swiss%20Burger%20DSC_0867%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We didn't have any frozen fries or tots and the only potatoes I had on hand were these bite-size "ruby sensations" that we bought at Food City. If fries are just bite-sized pieces of fried or roasted potatoes, doesn't that make these.....ROUND FRENCH FRIES!?!? </td></tr></tbody></table><br /><h2 style="text-align: justify;"><span style="text-align: left;">Mushroom Topping for Mushroom Swiss Burgers</span></h2><div class="hrecipe">
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">10/01/2022</span></p>
<p class="summary">This topping can be served in one of three ways; sauteed, saucy, or creamy. You can substitute butter for the bacon fat if needed.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">2 tablespoons bacon fat</li><li class="ingredient">12 ounces baby bella mushrooms, freshly sliced thin</li><li class="ingredient">1/2 cup yellow onion, peeled and sliced</li><li class="ingredient">5 slices smoked bacon, raw, chopped</li><li class="ingredient">1 ounce bourbon</li><li class="ingredient">1 ounce stone ground mustard</li><li class="ingredient">1 tablespoon Worcestershire sauce</li>
</ul>
<h2>Instructions</h2>
<ol style="text-align: left;">
<li class="instructions">Preheat a medium cast-iron skillet over a 350°f grill.</li><li class="instructions">Saute the mushrooms. Add bacon fat or butter to the skillet and saute the sliced mushrooms for 2 minutes.</li><li class="instructions">Stir in the bacon and cook for 3 more minutes.</li><li class="instructions">Stir in the onions and cook until the onions are softened and the bacon has started to brown, about 4-5 more minutes.</li><li class="instructions">Flambe the bourbon. </li><ol><li class="instructions">Keep your face, extremities, important documents, and anything else you don't want to be burned from above the skillet. </li><li class="instructions">Wear heat-resistant gloves. </li><li class="instructions">Don't do this unless you've been trained or at least watched 3 YouTube videos on how to flambe. </li><li class="instructions">What I'm trying to say is don't do this if you don't know what you're doing and don't sue me if you burn off your eyebrows. </li><li class="instructions">Remove the skillet from the heat, add the bourbon and quickly use a long-necked lighter to ignite the bourbon flames which will create a brief fireball. It will burn down and the flames will self-extinguish in about 15-20 seconds. </li></ol><li>Sauteed Version: Stir in the stone-ground mustard and Worcestershire sauce and simmer for 1 minute until thickened. Taste and add salt or Worcestershire sauce as needed. </li><li>Saucy Version: After step 6, add 1/2 cup or so of beef stock and let simmer until the liquid reduces by half. Stir in a slurry of 1 tablespoon each of corn starch and cold water to thicken.</li><li>Creamy Version: After step 6, add 1/2 cup or so of heavy cream and let simmer until the liquid reduces by half. Stir in a slurry of 1 tablespoon each of corn starch and cold water to thicken.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> enough for 4 burgers</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 15 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 25 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span class="tag">sauce</span><p style="text-align: justify;">Here are two of my recent burgers.</p><p style="text-align: justify;">For the first burger, I used my CharBroil Cruise grill with infrared cooking and automatic controls to cook at the specific temperature of my choosing. That's pretty unique for gas grills which usually just have a dial with settings of low, medium, and high.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatFPWHb1hNVjy2K1ioVvrw1D3MC4grPj8ayrdzaijduvaE0I7-uKUAVoHHTfrV5DYPh_U5wt7FBtQ_9rzYNNS_wwyX0bYUCbxGXCwwIlqLLmYu5ScuuIhW7pVDZ2N2o3W3qk1x89FYsJzvXF3eNhaYBz5FlfuTjQiL3-7uFVAo0kvH-ysobqF76x-/s500/Mushroom%20Swiss%20Burger%20DSC_0847%20SQ.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Seasoned with Jalapeno Steak Butter from Pepper Palace and cooked on the CharBroil Cruise grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatFPWHb1hNVjy2K1ioVvrw1D3MC4grPj8ayrdzaijduvaE0I7-uKUAVoHHTfrV5DYPh_U5wt7FBtQ_9rzYNNS_wwyX0bYUCbxGXCwwIlqLLmYu5ScuuIhW7pVDZ2N2o3W3qk1x89FYsJzvXF3eNhaYBz5FlfuTjQiL3-7uFVAo0kvH-ysobqF76x-/s16000/Mushroom%20Swiss%20Burger%20DSC_0847%20SQ.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I started with fresh ground chuck from Food City and made 6-ounce burger patties. I heavily seasoned those with <a href="https://pepperpalace.com/products/jalapeno-steak-butter-seasoning">Jalapeno Steak Butter Seasoning</a> from Pepper Palace. I've been using it on burgers a good bit lately - I enjoy the jalapeno flavor and mild sting.<br /><br />There was no specific reasoning for the 535°f, I meant to do 525°f and didn't notice that I rolled past it on the dial. </td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ5YCsALzr8IC73FBhP4w01nHDge3DbZjbsrpE6Mny8PINwiqgKZssctAxC1_18Ykgs3vLa9Wdl3txGyqWt4zTKO9IAbWzOuQ8Rx2S5Op4-wPdL4RbnlEJkI874mfGQwWwMxaUYOGEAe-ze0vfXTVl_xICM_31m1omfabtp4W8jQxK8L3lqQkXbct/s500/Mushroom%20Swiss%20Burger%20DSC_0858.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ5YCsALzr8IC73FBhP4w01nHDge3DbZjbsrpE6Mny8PINwiqgKZssctAxC1_18Ykgs3vLa9Wdl3txGyqWt4zTKO9IAbWzOuQ8Rx2S5Op4-wPdL4RbnlEJkI874mfGQwWwMxaUYOGEAe-ze0vfXTVl_xICM_31m1omfabtp4W8jQxK8L3lqQkXbct/s16000/Mushroom%20Swiss%20Burger%20DSC_0858.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I cooked the burgers for about 3 minutes per side. If you're wondering why you don't see flames, the CharBroil Amplifire system has a metal emitter plate just under the grate and above the flames. It prevents flare-ups and cooks using infrared heat which keeps the food more juicy.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1uG1l38mN5sSdoFSz7XkreAhpM54Kg29swXoNjd4jRhtxIGoUqoYqyGtQxe_c8O95snuHr1s0RbTKT_xKlvh1BrJ7l7WXkXAJ6tkH_YTzIzajKqkLLffZZLmYaqv-osIhmxIQDGw27SefeBZPl3bvskv9JFpcF3X50oKEESe-xnYJfm4YvvnuCDG/s500/Mushroom%20Swiss%20Burger%20DSC_0860%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1uG1l38mN5sSdoFSz7XkreAhpM54Kg29swXoNjd4jRhtxIGoUqoYqyGtQxe_c8O95snuHr1s0RbTKT_xKlvh1BrJ7l7WXkXAJ6tkH_YTzIzajKqkLLffZZLmYaqv-osIhmxIQDGw27SefeBZPl3bvskv9JFpcF3X50oKEESe-xnYJfm4YvvnuCDG/s16000/Mushroom%20Swiss%20Burger%20DSC_0860%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like to use two pieces of Sargento Baby Swiss per burger. Perfectly cheesy!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x3IjizNJXcH75M3dp1q9FivEWKBsciC1_1v7mT45G3uBJolYMEDTbHlDtf2NstsBI_nXzHg4EhebzaFAm5CKGU1huf5mPHv_lous01ToKo81_fmEdY1ofca28hON6qji5jQ03XTK7YojSri3e7QmoTvKSAKwTkuGSsNeASmCtS2dx_xHsYCRttn9/s500/Mushroom%20Swiss%20Burger%20DSC_0842%20SQ.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x3IjizNJXcH75M3dp1q9FivEWKBsciC1_1v7mT45G3uBJolYMEDTbHlDtf2NstsBI_nXzHg4EhebzaFAm5CKGU1huf5mPHv_lous01ToKo81_fmEdY1ofca28hON6qji5jQ03XTK7YojSri3e7QmoTvKSAKwTkuGSsNeASmCtS2dx_xHsYCRttn9/s16000/Mushroom%20Swiss%20Burger%20DSC_0842%20SQ.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For the "round french fries", I tossed them with oil and plenty of the Jalapeno Steak Butter seasoning. I put them in a cast iron cooker on the upper rack of the CharBroil Cruise and cooked them for about 30-45 minutes at 425°f until they were tender.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugzhrdA__RyFda2xnlByC4p5Dj4OdR2qP2OsTCC4vzGc1-WRGDnFNr3ze8bBAHQGuCKyv6TAuGSJ3kGOFHOATFW3_5r34BIBOiIrkHumdd9xbIzlJGrBjq9vq5kmcSeHlUnIccXioj_SAIaNsvztW7NS6OK_2y9vO7uMoZnhwmsBnH3f95-o_1vaz/s500/Mushroom%20Swiss%20Burger%20DSC_7034.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugzhrdA__RyFda2xnlByC4p5Dj4OdR2qP2OsTCC4vzGc1-WRGDnFNr3ze8bBAHQGuCKyv6TAuGSJ3kGOFHOATFW3_5r34BIBOiIrkHumdd9xbIzlJGrBjq9vq5kmcSeHlUnIccXioj_SAIaNsvztW7NS6OK_2y9vO7uMoZnhwmsBnH3f95-o_1vaz/s16000/Mushroom%20Swiss%20Burger%20DSC_7034.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The mushrooms amplify the cheesy, beefy burger.</td></tr></tbody></table><br /><p style="text-align: justify;">I cooked this next batch of Mushroom Swiss Burgers on a flat-top griddle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8mNdCdgfi5aoEHxXr7m9weObHDc4scDwKwG1ogrysT1MfSSSLvpNrvhHgxHDMsPfP1r5XwcnT4Gysue7Uo3677-w_ZLHtzlEvqkEAUTzydi5jMkYisG2Sf9JM1KhECAbJS2qIeMXtpClqBEb_UuJuc4DRcsZi-Q3Dvfp0-nQelBuuQ4-9E78vLiU/s500/Mushroom%20Swiss%20Burger%2020220923_180023.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mushroom Swiss Burgers on the Grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8mNdCdgfi5aoEHxXr7m9weObHDc4scDwKwG1ogrysT1MfSSSLvpNrvhHgxHDMsPfP1r5XwcnT4Gysue7Uo3677-w_ZLHtzlEvqkEAUTzydi5jMkYisG2Sf9JM1KhECAbJS2qIeMXtpClqBEb_UuJuc4DRcsZi-Q3Dvfp0-nQelBuuQ4-9E78vLiU/s16000/Mushroom%20Swiss%20Burger%2020220923_180023.jpg" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ5MBsniNgrboyS6r9e7mUidQKxPYyUZg28VI63m-8id-SdgTkfJGaWGhC2jzhGVw9euSchl2zALcUCn16oHUa73shytjEI8VyAPkg_9jvm7SuHrfZDz3Y_eMDz2c3BJljLY-CkrdhD22o1N-2q7VF_MpuekgdcxvsSFtt0nQqohxtsDUNI8lZTkQ/s500/Mushroom%20Swiss%20Burger%2020220923_172415.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sometimes I opt for convenience and use Schweid & Son's premade burgers. They are fresh, Certified Angus Beef® Brand beef. The All American is USDA Choice while the One Percenter is USDA Prime." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ5MBsniNgrboyS6r9e7mUidQKxPYyUZg28VI63m-8id-SdgTkfJGaWGhC2jzhGVw9euSchl2zALcUCn16oHUa73shytjEI8VyAPkg_9jvm7SuHrfZDz3Y_eMDz2c3BJljLY-CkrdhD22o1N-2q7VF_MpuekgdcxvsSFtt0nQqohxtsDUNI8lZTkQ/s16000/Mushroom%20Swiss%20Burger%2020220923_172415.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sometimes I opt for convenience and use Schweid & Son's premade burgers. They are fresh, Certified Angus Beef® Brand beef. The All American is USDA Choice while the One Percenter is USDA Prime. Also, when making Mushroom Swiss Burgers, it makes sense to season them with a mushroom-based seasoning like <a href="https://www.fireandsmokebbq.com/product-page/shiitake">Fire and Smoke's Shiitake Steak Rub</a> or my <a href="https://www.nibblemethis.com/2018/01/nmt-umami-steak-seasoning.html">Umami Steak Seasoning recipe</a>.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssqX7L1xUBgHfwSddfwQhHC-IKWcxxIh439F7djKkgmmgBKu4dzikU6qC1x5xnXSRD3bs1NBlNbbK2IVQ3Vtz9uPiXY2QTrO3DQly6Eis3M4sSqO2thpFBDL7os2IkkLbaUV1j39Fswsn-rgDNdfODvCH8KHxCryw5z7xcFW5ju1b83Kjf11bksLb/s500/VideoCapture_20221001-150720.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mushroom Swiss Burgers on the Blackstone grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssqX7L1xUBgHfwSddfwQhHC-IKWcxxIh439F7djKkgmmgBKu4dzikU6qC1x5xnXSRD3bs1NBlNbbK2IVQ3Vtz9uPiXY2QTrO3DQly6Eis3M4sSqO2thpFBDL7os2IkkLbaUV1j39Fswsn-rgDNdfODvCH8KHxCryw5z7xcFW5ju1b83Kjf11bksLb/s16000/VideoCapture_20221001-150720.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooking burgers on a flat-top grill are probably my favorite way to go, even if I'm not doing smashburgers. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbQYfwF2j7EK3eGAU01zyXS6TilTU8JytkyyCpPgjBTmonFUVeNqrGNeeIIxT0cof37Q5qE8qC-9AzE22_ls5YVqW1EhCbKuDsGapWoZ06KeZfZm6dmYEuiHAJXhuvub370M9mgO4zvRtutWw_wVtOuhY9MpTkW5Eee2pWamY-e3ssh5llCOXgwa6/s500/Mushroom%20Swiss%20Burger%2020220923_175609.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mushroom Swiss Burgers on the Blackstone griddle" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbQYfwF2j7EK3eGAU01zyXS6TilTU8JytkyyCpPgjBTmonFUVeNqrGNeeIIxT0cof37Q5qE8qC-9AzE22_ls5YVqW1EhCbKuDsGapWoZ06KeZfZm6dmYEuiHAJXhuvub370M9mgO4zvRtutWw_wVtOuhY9MpTkW5Eee2pWamY-e3ssh5llCOXgwa6/s16000/Mushroom%20Swiss%20Burger%2020220923_175609.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Look at that pile of deliciousness! I would have eaten it just like this except I like to avoid 3rd-degree burns on my lips and tongue.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcUR0FrZa43X9xt7qlJHiqU2-8ua7TIPHWxW-qKMy-hcTRMDULvzzJJzAxlib9y500R5VDUcr78ImZGnOb6FCCbGPoyEEPKzj40NWqgOCtFBfpmqjqUMKGO9vUX0BydfEGM7qw5e7Q6rKbcGhd-gnkwIgscwikkv4JXmKyrmHG4IBynjTw16H_CIi/s500/20220923_175910.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mushroom Swiss Burger on a toasted brioche roll" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcUR0FrZa43X9xt7qlJHiqU2-8ua7TIPHWxW-qKMy-hcTRMDULvzzJJzAxlib9y500R5VDUcr78ImZGnOb6FCCbGPoyEEPKzj40NWqgOCtFBfpmqjqUMKGO9vUX0BydfEGM7qw5e7Q6rKbcGhd-gnkwIgscwikkv4JXmKyrmHG4IBynjTw16H_CIi/s16000/20220923_175910.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Umami for the win! I love a toasted brioche bun as well.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-29181957153521028632022-09-24T15:04:00.000-04:002022-09-24T15:04:41.563-04:00Chipotle Shrimp Tacos with Tex-Mex Rice<p><i> [FTC Standard Disclosure] We received no compensation for this post. Any link which may earn us a commission is tagged [Affiliate Link].</i></p><p>These shrimp tacos burst with spice and have smoky heat. The cilantro-lime slaw brings brightness and balances out the peppery shrimp. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsm9J8In_rqQgJs-iS-EhGl6aPjg_nP0M0CWnMbGBrd9GDJhkTGD9pxhZToNoJHZPilallJH9lu6GysgCcSS-lK3tzuTNdJsCawCUFVmSXzk6nmyKMrVmhQQdidkgscYqQXpoAziim-nvRuNuxcNwAn-kNIGEsLOdKZRMb-0yn6Nw1icZLPKiORLc/s500/Chipotle%20Shrimp%20Tacos%20DSC_6638%20sq.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chipotle shrimp tacos with Tex-Mex rice" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsm9J8In_rqQgJs-iS-EhGl6aPjg_nP0M0CWnMbGBrd9GDJhkTGD9pxhZToNoJHZPilallJH9lu6GysgCcSS-lK3tzuTNdJsCawCUFVmSXzk6nmyKMrVmhQQdidkgscYqQXpoAziim-nvRuNuxcNwAn-kNIGEsLOdKZRMb-0yn6Nw1icZLPKiORLc/s16000/Chipotle%20Shrimp%20Tacos%20DSC_6638%20sq.jpg" /></a></div><p style="text-align: justify;">The recipe is Eating Well's Chipotle Shrimp Tacos (August 2022 pg 114), I just changed it up a bit for us - I used a more complex-flavored seasoning and cooked the shrimp in a wok over hot coals. Finally we served it with a quick and easy Tex-Mex Rice.</p><p>Their seasoning was just ground chipotle, garlic, and salt, which is fine. For tacos, I wanted to jazz it up a bit with smoky paprika, toasted cumin, coriander, chili powder, and turbinado sugar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij6KW4F1MizansgcZfyrVcIZA1URwrm-4Nk2FhmSOzo5di-1ZV2QuduVnaqm_SlFJv_dEht2impLqTLxwMNJdCnR0rcliSNQ4cajFk5Xwd4tuWuFhOf1jmvvl7bdAT5Iv_ZHatrcWn16vY3iLk62Ui1XvMYcCXg8lv1kR8ci1hAucNtRNukSgHq4N/s500/Chipotle%20Shrimp%20Tacos%20DSC_6608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgij6KW4F1MizansgcZfyrVcIZA1URwrm-4Nk2FhmSOzo5di-1ZV2QuduVnaqm_SlFJv_dEht2impLqTLxwMNJdCnR0rcliSNQ4cajFk5Xwd4tuWuFhOf1jmvvl7bdAT5Iv_ZHatrcWn16vY3iLk62Ui1XvMYcCXg8lv1kR8ci1hAucNtRNukSgHq4N/s16000/Chipotle%20Shrimp%20Tacos%20DSC_6608.jpg" /></a></div><br /><h2 style="text-align: left;">Chipolte Seafood Seasoning</h2><div class="hrecipe">
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published: 09/24/2022<span class="published"><span></span></span></p><a name='more'></a><p></p>
<p class="summary" style="text-align: justify;">This smoky and spicy seasoning will wake up your shrimp, scallops and other seafood. For best results, I like to brush my seafood with a citrus juice and oil mix and season it heavily with this rub about 30 minutes before grilling.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">1 teaspoon ground chipotle</li><li class="ingredient">1 teaspoon turbinado sugar (aka Sugar in the Raw)</li><li class="ingredient">1 teaspoon smoked paprika</li><li class="ingredient">3/4 teaspoon sea salt</li><li class="ingredient">1/2 teaspoon Gebhardt chili powder</li><li class="ingredient">1/4 teaspoon toasted cumin</li><li class="ingredient">1/4 teaspoon coriander </li><li class="ingredient">1/4 teaspoon granulated garlic</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions">Mix ingredients together in a small bowl.</li><li class="instructions">Sprinkle on seafood.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> about 1 1/2 tablespoons</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 05 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 00 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 05 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>seasoning</span><p style="text-align: justify;">The paprika, chili, and cumin add to the smokiness of the chipotle while the raw sugar and coriander brighten the flavor.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlicMmTKHpoYoX38_k3TUX0jrUf9y-b_tG9OLGzTFz0l4rEsdw81otIAJZ_hToimMG_luA9jAHQKFSi-5HL6O5hKFCIxG-kYcTKTrTQ6GxHBa_6YrIEdMHwzVeb_K5uNSLKHDIn_5BeKnssI4j8gzSFtgMXYzLw0M7T_bUkjYNrnxz0T89zm82TGr/s696/Chipotle%20Shrimp%20Tacos%20DSC_0731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlicMmTKHpoYoX38_k3TUX0jrUf9y-b_tG9OLGzTFz0l4rEsdw81otIAJZ_hToimMG_luA9jAHQKFSi-5HL6O5hKFCIxG-kYcTKTrTQ6GxHBa_6YrIEdMHwzVeb_K5uNSLKHDIn_5BeKnssI4j8gzSFtgMXYzLw0M7T_bUkjYNrnxz0T89zm82TGr/s16000/Chipotle%20Shrimp%20Tacos%20DSC_0731.jpg" /></a></div><br /><h2 style="clear: both; text-align: left;"><br />Wok and Roll</h2><div class="separator" style="clear: both; text-align: left;">The wok is an ideal cooking vessel for the kamado-style grill and "stir-firing" these shrimp was the optimal technique. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGh32fuN3RwWcnuhKvkJyDqT7yRNPQVJmhsbsB22eOQeJ7LfNwHVUDjpDZHsnwrz6PT9Wh7WFftisJgaRatK3C9qM9LRSI-E-CFpLmsRmZ38UoU_Dm3Ch0JRJeP54nQiW_AMwV4RLDOwAGMMxYG8Las_DXW4WfpYheUJe9BfEgqLQsts261wYVkv7/s682/Chipotle%20Shrimp%20Tacos%20DSC_0736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="682" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGh32fuN3RwWcnuhKvkJyDqT7yRNPQVJmhsbsB22eOQeJ7LfNwHVUDjpDZHsnwrz6PT9Wh7WFftisJgaRatK3C9qM9LRSI-E-CFpLmsRmZ38UoU_Dm3Ch0JRJeP54nQiW_AMwV4RLDOwAGMMxYG8Las_DXW4WfpYheUJe9BfEgqLQsts261wYVkv7/s16000/Chipotle%20Shrimp%20Tacos%20DSC_0736.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is my setup for stir-firing (aka stir-frying) the shrimp. A large Big Green Egg with a Kick-Ash Basket of lump charcoal, I used a spider-rig for the wok ring, and a 16" carbon steel wok tha got for cheap at our local Asian grocery store.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaCSblIsZ2SyHNF_00Wov6crY63tJiVZoiq9obDp-5PkpVwNbjOMvEzJtN5_AudL-cXYJ4xVLfxaI8DuGYtSI-6lGcqwOXuvwZv9tODHFeDi-rOsxjdMajUKVz100KAbRWWeowXKT6eA7qhjE-3fsRsg6Og7A0fioBz1UMpwLyJUhQIBqkP5FtPff/s755/Chipotle%20Shrimp%20Tacos%20DSC_6620.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cooking shrimp in a wok over a flaming fire in the Big Green Egg kamado style grill." border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaCSblIsZ2SyHNF_00Wov6crY63tJiVZoiq9obDp-5PkpVwNbjOMvEzJtN5_AudL-cXYJ4xVLfxaI8DuGYtSI-6lGcqwOXuvwZv9tODHFeDi-rOsxjdMajUKVz100KAbRWWeowXKT6eA7qhjE-3fsRsg6Og7A0fioBz1UMpwLyJUhQIBqkP5FtPff/s16000/Chipotle%20Shrimp%20Tacos%20DSC_6620.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">If you use a wok often at all, you should pick up a wok spatula. The long handle is good for the heat and the curved front edge fits the curve of the wok, making it easy to scoop and flip the food.<br /><a href="https://amzn.to/3feWIJx">Wok spatula [Amazon Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r1SmZuFfd3H48Hedd5JE9v3_hH0yhp7kfPWsGXMRGEe5RkWnZhbFC23A7ypvVpEiZVklWA2saPtnoRRMvVPznkXnNqCLxPNwVKSv1fyX6HoaJofkue8SoCKkWEAvhCkQ90Py_jK6XhR3Ef3bLeDRGj014GGUYrNMOcE-4C4uEiVut7zY_a8MwrCy/s500/Chipotle%20Shrimp%20Tacos%20DSC_0740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cooking chipotle shrimp tacos on the Big Green Egg kamado grill" border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r1SmZuFfd3H48Hedd5JE9v3_hH0yhp7kfPWsGXMRGEe5RkWnZhbFC23A7ypvVpEiZVklWA2saPtnoRRMvVPznkXnNqCLxPNwVKSv1fyX6HoaJofkue8SoCKkWEAvhCkQ90Py_jK6XhR3Ef3bLeDRGj014GGUYrNMOcE-4C4uEiVut7zY_a8MwrCy/s16000/Chipotle%20Shrimp%20Tacos%20DSC_0740.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With stir-frying, the food should constantly be moving. The cook only takes about 90 seconds with shrimp.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XNc-GqnTXwF6O_mfRJXNn8ep0WqKrEtY4giKvdkj4nMqcMgURc4HBFN0Fedgkf_NO94FXd3chjWUUi8jhJsNxUPP0R6KUHJY9ml3wTMUpPy6H7h5s6ijpZEahL3Ulv_NnLdloc6aShh1luFjP8juvCBLNrK2PUZTmpNBcDkFgMQAXJ8NnUzwbjRP/s625/Chipotle%20Shrimp%20Tacos%20DSC_6630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XNc-GqnTXwF6O_mfRJXNn8ep0WqKrEtY4giKvdkj4nMqcMgURc4HBFN0Fedgkf_NO94FXd3chjWUUi8jhJsNxUPP0R6KUHJY9ml3wTMUpPy6H7h5s6ijpZEahL3Ulv_NnLdloc6aShh1luFjP8juvCBLNrK2PUZTmpNBcDkFgMQAXJ8NnUzwbjRP/s16000/Chipotle%20Shrimp%20Tacos%20DSC_6630.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These smoky, spicy shrimp are amazing just by themselves. We had some leftovers and our youngest son used them to make a shrimp po' boy with slaw and remoulade.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQvrRYpOiLo-1nzinq8GghJh0VyObvbcRNK30J3etsbSCbFlKpIR__NTXlC4rP4F_7bL_TpBTQJWyYbjJZpgblKTi9kLXiRLDriZz1XWVVZikt76NE_XlVNEkhNVIjN_-atmG3CIQuWdZtp9D9uzaSuNSfTR6vhZPeSHCd8wk2fsRTms1IpBY1pwI/s500/Chipotle%20Shrimp%20Tacos%20DSC_0748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Recipe for Quick and Easy Tex-Mex Rice" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQvrRYpOiLo-1nzinq8GghJh0VyObvbcRNK30J3etsbSCbFlKpIR__NTXlC4rP4F_7bL_TpBTQJWyYbjJZpgblKTi9kLXiRLDriZz1XWVVZikt76NE_XlVNEkhNVIjN_-atmG3CIQuWdZtp9D9uzaSuNSfTR6vhZPeSHCd8wk2fsRTms1IpBY1pwI/s16000/Chipotle%20Shrimp%20Tacos%20DSC_0748.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tex-Mex Rice with corn and chipotle peppers.</td></tr></tbody></table><div><br /><div class="hrecipe">
<h1 class="fn">Tex-Mex Rice</h1>
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">09/24/2022</span></p>
<p class="summary">One of our go-to side dishes, this is a low-effort, high-reward recipe.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">2 tablespoons pork fat </li><li class="ingredient">1 cup long-grain rice</li><li class="ingredient">1/2 can Food Club Whole Kernal Corn with Chipotle Peppers, drained</li><li class="ingredient">1 3/4 cups vegetable stock</li><li class="ingredient">1/4 cup tomato sauce</li><li class="ingredient">1 teaspoon salt</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions">Preheat a pot over medium-high heat.</li><li class="instructions">Melt the bacon fat and saute the rice and corn, stirring almost constantly, until the rice begins to toast and emit a nutty aroma, about 1-2 minutes.</li><li class="instructions">Stir in the stock, tomato sauce, and salt. Reduce heat to medium-low and bring to a low simmer. Cover and cook for 18-20 minutes.</li><li class="instructions">Rest, covered for 5 minutes. Fluff with a fork and serve.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 4 servings</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 05 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 25 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 30 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>Rice</span><br /></div><div><span class="tag"><br /></span></div><div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta6dbTVVEqtpUgu8F2zG1_ERtLHxrmCqFjyxX2SpICkDHH3nBD57EdFCsu5A_cMlJ0p7m1XuxcgJxBR3ohtlybs-PsU38BSLYzVfRoCPPWirjLcVnwaMpB1IWTygcwShQdO259zx0BVlshiSgTxGXXQsrjVMhDDuc4HDjnhIDLVW4eo5qiloMJdUb/s750/Pinterest%20Pin%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chipotle shrimp tacos with Tex-Mex rice" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta6dbTVVEqtpUgu8F2zG1_ERtLHxrmCqFjyxX2SpICkDHH3nBD57EdFCsu5A_cMlJ0p7m1XuxcgJxBR3ohtlybs-PsU38BSLYzVfRoCPPWirjLcVnwaMpB1IWTygcwShQdO259zx0BVlshiSgTxGXXQsrjVMhDDuc4HDjnhIDLVW4eo5qiloMJdUb/s16000/Pinterest%20Pin%20(3).jpg" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-68152851917321093472022-09-10T15:12:00.003-04:002022-09-10T15:12:55.602-04:00Teriyaki Shaoxing Wings on the Grill<p> [FTC Standard Disclosure] We received no compensation for this post. Any links that may earn us a commission are clearly tagged [Affiliate Link].</p><p style="text-align: justify;">College football is back, and these wings epitomize great Game Day eats! They are sweet, smoky, and spicy because we glaze them at the end with teriyaki sauce cut with Shaoxing.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKwW7hZpvm4-Y3PygrsJELrjYJdINH7DGD-a5jnvrAQaS3u7yefwCFcWDfybycAIdAnOu_5f4ZahKBpLvMA1RJXxoAoqmi6Rc-hTDaxWq44cyBlMtVRTF_syXH8GYBDX-5eH3XC3UpihPnJTqWOYqkl5vZyqwWGEkgT0o3qjWam6F8luhK_KfUTgx/s500/Teriyaki%20Shaoxing%20Wings%20DSC_6602%20sq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Teryiaki Shaoxing Wings on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKwW7hZpvm4-Y3PygrsJELrjYJdINH7DGD-a5jnvrAQaS3u7yefwCFcWDfybycAIdAnOu_5f4ZahKBpLvMA1RJXxoAoqmi6Rc-hTDaxWq44cyBlMtVRTF_syXH8GYBDX-5eH3XC3UpihPnJTqWOYqkl5vZyqwWGEkgT0o3qjWam6F8luhK_KfUTgx/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6602%20sq.jpg" /></a></div><br /><h3 style="text-align: left;">Shaoxing </h3><p style="text-align: justify;">What the heck is Shaoxing? It is a traditional fermented rice wine, also known as Shaohsing or "ye."ow wine". It is yellow or amber in color and mildly sweet, and highly fragrant, reminding me of a strong marsala wine (another favorite of mine). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P0PTb0eLPkGflfV_xR1yo5oJoLyyJHsthaYI4C1xpPhGKWG0hy9dolE_Aq27RGB0uWZ2Ty8bDNZCfhPjE8aIbC4VRvtmHY1CZUuY6yvd_jjjLy-Fo5q0-ErziFoJurMRQN7iTo7xZe_KpKAAxqiFJa1fg-ALOLLnh5L2BI1eMI6ssE2GNUPRvFBj/s500/Teriyaki%20Shaoxing%20Wings%20DSC_6573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P0PTb0eLPkGflfV_xR1yo5oJoLyyJHsthaYI4C1xpPhGKWG0hy9dolE_Aq27RGB0uWZ2Ty8bDNZCfhPjE8aIbC4VRvtmHY1CZUuY6yvd_jjjLy-Fo5q0-ErziFoJurMRQN7iTo7xZe_KpKAAxqiFJa1fg-ALOLLnh5L2BI1eMI6ssE2GNUPRvFBj/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6573.jpg" /></a></div><span><a name='more'></a></span><p style="text-align: justify;"><br /></p><h3 style="text-align: justify;">Lane's BBQ Q-Nami Rub</h3><p style="text-align: justify;">The heat in these wings comes from <a href="https://lanesbbq.com/collections/rubs/products/q-nami-rub">Lane's Q-Nami</a> - an Asian fusion seasoning. It features turbinado sugar, salt, pepper, garlic, ginger, coriander, and togarashi for a sweet heat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK8DoOIwIAZLqgsc_p63e26M-1vrD-hrBeVJk4HHeKK-4QmZGkGOFIa9OKzBVPFq88-fGtqCBLPxlqrASt65Q76MO5ofQ2fmHhwly2ebN1VXhyScIRBhfdRC8xd0F-jwzI5rJAP4oT6AhuloKTCtVdjMeEievUZmUQUWQi7Dcwt__KtBCdn2YtHFc/s500/Teriyaki%20Shaoxing%20Wings%20DSC_6559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK8DoOIwIAZLqgsc_p63e26M-1vrD-hrBeVJk4HHeKK-4QmZGkGOFIa9OKzBVPFq88-fGtqCBLPxlqrASt65Q76MO5ofQ2fmHhwly2ebN1VXhyScIRBhfdRC8xd0F-jwzI5rJAP4oT6AhuloKTCtVdjMeEievUZmUQUWQi7Dcwt__KtBCdn2YtHFc/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6559.jpg" /></a></div><br /><p style="text-align: justify;">If you can't find it locally, you can order Q-Nami online from Lane's BBQ. You could also substitute <a href="https://dizzypigbbq.com/product/tsunami-spin/">Dizzy Pig Tsunami Spin</a> or try Steven Raichlen's <a href="https://barbecuebible.com/recipe/5-4-3-2-1-asian-barbecue-rub/">5-4-3-2-1 Asian Barbecue Rub recipe</a>.</p><p style="text-align: justify;"><br /></p><div class="hrecipe">
<h1 class="fn">Teriyaki Shaoxing Wings</h1>
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">09/10/2022</span></p>
<p class="summary">Grilled wings with a sweet and savory glaze of teriyaki sauce and rice wine, we like to serve ours with Cilantro-Lime Coconut Rice.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">2 1/2 pounds chicken wings broken down into wingettes/drumettes</li><li class="ingredient">1 tablespoon peanut oil or other high temperature cooking oil</li><li class="ingredient">2 tablespoons <a href="https://lanesbbq.com/collections/rubs/products/q-nami-rub">Lane's Q-Nami Rub</a></li><li class="ingredient">4 ounces quality teriyaki sauce</li><li class="ingredient">1 ounce Shaoxing rice wine</li><li class="ingredient">garnish: sesame seeds and jalapeno slices</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions"><b>Preheat a grill to 350°f</b>. Set the grill up for "raised direct", meaning you cook directly over the heat source, but are cooking on an elevated rack. See the pics below for my setup.</li><li class="instructions"><b>Season the wings</b>. Lightly coat the wings with peanut oil and season them heavily with Lane's Q-Nami rub.</li><li class="instructions"><b>Grill the wings</b>. Grill the wings on an elevated grill rack, turning every 10 minutes or so, until the wings reach an internal temperature of 175°f. It should take about 20-30 minutes.</li><li class="instructions"><b>Sauce the wings.</b> Glaze the wings on both sides and allow to cook until the sauce is cooked onto the wings, another 3-5 minutes.</li><li class="instructions"><b>Garnish. </b>Garnish the wings with sesame seeds and a few jalapeno slices.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 20-24 wing pieces</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 30 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 40 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>wings, chicken, grilled</span><p><br /></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o8QMDSrUth9UcyRtPxSlIh46oz-dqXw6fgqjqK3VwNc89Q2LeRbiWzlvmIUCdLYHGZLMucm2KV-GxLIdsyTzQoC4ZcsTVcMxDEyHEz4ACaCDscbQrJ7Ji5Ag5XonC8GSGKjrrhwHK_e_1puQ9gtpUugbSIKVv5WL4EmM9UMvvY61oOTtByKHGZFN/s625/Teriyaki%20Shaoxing%20Wings%20DSC_6561.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Gerber's Amish Farm's wings are a step up from the rest of the wings in the meat case." border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o8QMDSrUth9UcyRtPxSlIh46oz-dqXw6fgqjqK3VwNc89Q2LeRbiWzlvmIUCdLYHGZLMucm2KV-GxLIdsyTzQoC4ZcsTVcMxDEyHEz4ACaCDscbQrJ7Ji5Ag5XonC8GSGKjrrhwHK_e_1puQ9gtpUugbSIKVv5WL4EmM9UMvvY61oOTtByKHGZFN/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6561.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like to buy the best quality wings available at the time. My first preference is Springer Mountain because they are consistently large wings with good quality. Bell and Evans is also quite good. Food City doesn't carry either of those so if I don't feel like making a special trip, I'll get the Gerber's Amish Farm wings.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSj_QYIPLD4fiJYqeJu-hZwJUsOEe_gDgTciIZUhGfxC8LcKkFzy2u7TYoUS_7apo9Ze_K-gyffCOkqeYoOR5ikavN_hzoW3MPD8lr74AQn_gIPHh7Qd5exa6_dt0cvTzgqTTYH4UDWCNWcJ5ZOd2vduveZpSlHO-rpEhiz2Zeevq5AsQejvuB9g0/s500/Teriyaki%20Shaoxing%20Wings%20DSC_6563.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Don't be bashful with the Q-Nami seasoning, really lay it on there." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSj_QYIPLD4fiJYqeJu-hZwJUsOEe_gDgTciIZUhGfxC8LcKkFzy2u7TYoUS_7apo9Ze_K-gyffCOkqeYoOR5ikavN_hzoW3MPD8lr74AQn_gIPHh7Qd5exa6_dt0cvTzgqTTYH4UDWCNWcJ5ZOd2vduveZpSlHO-rpEhiz2Zeevq5AsQejvuB9g0/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6563.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Don't be bashful with the Q-Nami seasoning, really lay it on there.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-P0PAYUfx4h9ZCUyURVDzOH4fXL2FA4-nvCOn95sKy9CobdshellebNKme9a2O80MUkss4M3zeDfx_JHHHsv3W1ZZrfluKWFo-0Omrye8NkdD91qCCZ-VbObG8iAd2LJcQujapy1EeOOQejTBUmxRje4ii5N-kpxAsQPTvml6uSfTV9P5WbegOXu/s625/Teriyaki%20Shaoxing%20Wings%20DSC_6571.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Raised direct setup on a large Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-P0PAYUfx4h9ZCUyURVDzOH4fXL2FA4-nvCOn95sKy9CobdshellebNKme9a2O80MUkss4M3zeDfx_JHHHsv3W1ZZrfluKWFo-0Omrye8NkdD91qCCZ-VbObG8iAd2LJcQujapy1EeOOQejTBUmxRje4ii5N-kpxAsQPTvml6uSfTV9P5WbegOXu/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6571.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For my "raised direct" setup, I used a Large Big Green Egg set up with an <a href="https://ceramicgrillstore.com/collections/large-big-green-egg-accessories/products/large-adjustable-rig-pair-crossbars-bge">Adjustable Rig</a> (Ceramic Grill Store) and a cast iron grate from <a href="https://www.cast-iron-grate.com/">Craycort</a>.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQBvZUUTFuAREd3y9iiegE64-c4FfZeFeRcc8ntSKHIC6btb9AU1w6Cv_2Lrpwx2ZlIABKcBJ7-S8zX3vEWaJ9Ej4ggBpr2SMTdgrCJObchd9QlkcH77J64ic4t9dg_ZfDN6k1JyjU8G9VOjgBRKnRLh0ObN3LpA0nAHd2KIUrXs7lr5QYx4BpcBJ/s625/Teriyaki%20Shaoxing%20Wings%20DSC_6579%204x5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cooking wings raised direct on a large Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQBvZUUTFuAREd3y9iiegE64-c4FfZeFeRcc8ntSKHIC6btb9AU1w6Cv_2Lrpwx2ZlIABKcBJ7-S8zX3vEWaJ9Ej4ggBpr2SMTdgrCJObchd9QlkcH77J64ic4t9dg_ZfDN6k1JyjU8G9VOjgBRKnRLh0ObN3LpA0nAHd2KIUrXs7lr5QYx4BpcBJ/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6579%204x5.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The advantage of "raised direct" is that the extra distance from the coals makes it less likely to burn, so you don't have to turn the wings as often. It gives you a cross between grilling and fire roasting. It is faster than indirect cooking or smoking the wings.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyGwuUxn80Cyqacziy9qSgYipizVL1kMBR7juc78y2UyX4_6a0UG5mT5usQzZuEMQGq4Zctj7sI96pEEnAQ-BYn5H6EtOrK-yZfF8gZXlXEY8YeuWMlyY5J72Q__XT-wPkJJpg77eeT-QhQmzOuRqP48WlLiasHqaLIIKt_y3XHbNXdCdtqtUFZiK/s625/Teriyaki%20Shaoxing%20Wings%20DSC_6586%204%20x%205.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Teriyaki Shaoxing wings on the grill" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyGwuUxn80Cyqacziy9qSgYipizVL1kMBR7juc78y2UyX4_6a0UG5mT5usQzZuEMQGq4Zctj7sI96pEEnAQ-BYn5H6EtOrK-yZfF8gZXlXEY8YeuWMlyY5J72Q__XT-wPkJJpg77eeT-QhQmzOuRqP48WlLiasHqaLIIKt_y3XHbNXdCdtqtUFZiK/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6586%204%20x%205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The wings smelled so good at this point that I wanted to lick them right on the grill.....<br />I DIDN'T, but I wanted to.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzozxtjL6fSax_q9dEctW6VjUY0a1rYXqI_V1uF65Q-aYY5pKNdbbhDa4t2131x_JX6ZYHsXzOzX4q85dhs7Zp1RPB67J_Rylg_UH0ekgqU9GG4kiVHq-oMQ5JtywaW0PVLXVGtjP13_BQyPaW4TUB4T0p31kDNxmR-OXttb4FPRlqZcPf8GybbVRm/s625/Teriyaki%20Shaoxing%20Wings%20DSC_6601.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Teryiaki Shaoxing Wings on the Big Green Egg kamado grill" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzozxtjL6fSax_q9dEctW6VjUY0a1rYXqI_V1uF65Q-aYY5pKNdbbhDa4t2131x_JX6ZYHsXzOzX4q85dhs7Zp1RPB67J_Rylg_UH0ekgqU9GG4kiVHq-oMQ5JtywaW0PVLXVGtjP13_BQyPaW4TUB4T0p31kDNxmR-OXttb4FPRlqZcPf8GybbVRm/s16000/Teriyaki%20Shaoxing%20Wings%20DSC_6601.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Teriyaki Shaoxing wings are sweet, richly flavored, and slightly smoky.<br />We served ours with a tasty Cilantro-Lime-Coconut Rice</td></tr></tbody></table><p><br /></p><div class="separator" style="clear: both; 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margin-right: auto;"><img border="0" data-original-height="125" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YzAfaf-CHaAXhdyF7quXWqvZC3eCkKPJkAWZ9oomtx_KNWGHWsnGJ_VO-SxD62mP5z0upZqIlT6iQwVSEy0LAwuh-BLg3UqXBhyaKvY2MYnd2gYFKvsG5nzOEB1NB88tERJnFir8YD_nA5kKZibUjctx6bKAM7eh1JcgE0EPoBSvto_ZNrRU2G63/s16000/NMT%20Social%20Media%20icons%20500%20pixels.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Please follow me on </span><a href="https://www.instagram.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration-line: none;">Instagram</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">, </span><a href="https://twitter.com/NibbleMeThis" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration-line: none;">Twitter</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">, </span><a href="https://www.facebook.com/NibbleMeThis2/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration-line: none;">Facebook</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">, and </span><a href="https://www.pinterest.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration-line: none;">Pinterest</a>.</td></tr></tbody></table><p><br /></p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-82213927267942761072022-09-01T14:36:00.004-04:002022-09-01T14:38:19.983-04:00Fire-Roasted Gochujang Glazed Salmon<p>[FTC Standard Disclaimer] We received no compensation for this post. We tag any link that may earn us a commission with the tag [Affiliate Link].</p><p style="text-align: justify;">Fire-roasted salmon gets an upgrade with a spicy, spicy, and tangy glaze in this dish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHbdSy7WghYXJjHAgRZORf3S7svT3xzWPS1Gg80NLrvovIC5yueCGigI2UCxFrU6gJ0B7YqKmbb6UlxqWrVTd0K9Gb6Jq0rbhY7_CzGqIgMSjX0IvBK-HiCIc3YIwDiXJKDRjPsj39FiO3XDd22OhCp3Mcoy-ywSrYu_Sl4PYPDUI3uai5pieNWNV/s500/Gochujang%20Glazed%20Salmon%20DSC_6984.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHbdSy7WghYXJjHAgRZORf3S7svT3xzWPS1Gg80NLrvovIC5yueCGigI2UCxFrU6gJ0B7YqKmbb6UlxqWrVTd0K9Gb6Jq0rbhY7_CzGqIgMSjX0IvBK-HiCIc3YIwDiXJKDRjPsj39FiO3XDd22OhCp3Mcoy-ywSrYu_Sl4PYPDUI3uai5pieNWNV/s16000/Gochujang%20Glazed%20Salmon%20DSC_6984.jpg" /></a></div><br /><p style="text-align: justify;">This is really <a href="https://www.eatingwell.com/recipe/7944667/gochujang-glazed-salmon-with-garlic-spinach/">Eating Well's Gochujang Glazed Salmon with Garlic Spinach</a> that I modified for the grill. I served it with teriyaki broccoli and red pepper orzo. We've made it a few times and each time every bite has disappeared.</p><h3 style="text-align: left;">Gochu-what?<span><a name='more'></a></span></h3><p style="text-align: justify;">Gochuchang is a Korean chile paste similar to sriracha, sambal olek, or garlic-chili paste. It is made with red chiles, sticky rice, and fermented soybeans. </p><p style="text-align: justify;"></p><ul><li style="text-align: justify;">It has a more complex taste than most "hot sauces". Chef Edwin Lee describes it as deeper in flavor with elements of "umami and a fermented, garlicky tang". [<a href="https://www.epicurious.com/ingredients/ed-lee-gochujang-grilled-cheese-recipes-article">Epicurious</a>]</li><li style="text-align: justify;">It has a thicker body than most vinegar-based hot sauces. I'd say it's most similar to garlic-chili paste in consistency and flavor.</li><li style="text-align: justify;">It is more of an ingredient than a condiment. Senior Food Editor for Bon Appétit, Christina Chaey, explains its spicy, sweet, salty, and funky profile may be too audacious as aof condiment and is better suited used in cooking to complement the flavors of rich meat dishes. [<a href="https://www.bonappetit.com/story/what-is-gochujang">Bon Appétit</a>]</li></ul><div>Here's the recipe I used and how the cook went.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkXwar7s8TIx4oWyXZh-UqZfIJM8M4vGuZQieHg4UA8WSJ-iS2AkTdE26IbIo4rquJxDXPh6juLdztuA0xrwMZtog6POciH-2ZnqNiOL1n0ySh3Sdi_QyjDsVFKyMTHRNOKNLMKNpOM-vj4rnChTGSkshQbKqO_HI4g_0nbJb6r-9DTPwcgVSUl3P/s500/Gochujang%20Glazed%20Salmon%20DSC_6988.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkXwar7s8TIx4oWyXZh-UqZfIJM8M4vGuZQieHg4UA8WSJ-iS2AkTdE26IbIo4rquJxDXPh6juLdztuA0xrwMZtog6POciH-2ZnqNiOL1n0ySh3Sdi_QyjDsVFKyMTHRNOKNLMKNpOM-vj4rnChTGSkshQbKqO_HI4g_0nbJb6r-9DTPwcgVSUl3P/s16000/Gochujang%20Glazed%20Salmon%20DSC_6988.jpg" /></a></div><br /><div><br /></div><h2 style="text-align: left;">Fire-Roasted Gochujang Glazed Salmon</h2><div><div class="hrecipe">
<p>Adapted from <a href="https://www.eatingwell.com/recipe/7944667/gochujang-glazed-salmon-with-garlic-spinach/">Eating Well</a></p>
<p>Published 09/01/2022 <a href="https://www.bigoven.com/recipe/gochujang-glazed-salmon/2933670">Printable Version</a></p>
<p class="summary"><span style="text-align: justify;">Fire-roasted salmon gets an upgrade with a spicy, spicy, and tangy Asian glaze in this dish. </span></p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">20 ounces King Salmon, cut into 5 ounce portions</li><li class="ingredient">1 ounce peanut oil or other high-temperature cooking oil</li><li class="ingredient">2 tablespoons gochujang</li><li class="ingredient">1 tablespoon mirin</li><li class="ingredient">1 tablespoon tamari soy sauce</li><li class="ingredient">1 tablespoon honey</li><li class="ingredient">1 tablespoon lemon juice</li><li class="ingredient">1/2 teaspoon sesame oil</li><li class="ingredient">1 clove garlic, peeled and minced</li><li class="ingredient">2 teaspoons fresh ginger, peeled and finely grated</li><li class="ingredient">8 slices lemon</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions">Preheat a charcoal grill to 400°f (medium-high heat) and set it up for indirect heat. I used a Big Green Egg kamado grill that I set up with a heat diffuser between the fire and the food. </li><li class="instructions">Make the glaze. In a medium bowl, whisk together the gochujang, mirin, tamari, honey, lemon juice, sesame oil, garlic, and ginger.</li><li class="instructions">Fire roast the salmon. Pat the salmon dry and lightly coat it with the peanut oil. Place it on a wire rack and sheet pan combination (Optional but makes handling and cooking easier). Place it in the grill with the lid closed for 5 minutes.</li><li class="instructions">Glaze the salmon. Brush some of the glaze on the salmon and repeat every few minutes until the salmon reaches an internal temperature of 130°f, about another 15-20 minutes depending on the size and shape of your filets. Then place 2 slices of lemon on each filet and let cook until the internal temperature reaches 135°f, about 5 more minutes.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 4 servings</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 30 mins. </span></div></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 30 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 30 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>seafood, Asian</span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNz8l56F_UXpeSWGI599DvOMzg7unOOY-FVRPKlwx8IdsYFbMobRTo0LdDfgeR8_FokIHRfbYdUyWhLHkYR0hgg-jkA8Q2pY9yjKniKEA_LVhaL62HLvJA4PAzneGfJrOXKM6K-aUMyV-0ylkAYUeY21y26db0m9ds5QHhiWAhgVnlsFkdPdcGjce/s593/Gochujang%20Glazed%20Salmon%20DSC_6955.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" border="0" data-original-height="593" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNz8l56F_UXpeSWGI599DvOMzg7unOOY-FVRPKlwx8IdsYFbMobRTo0LdDfgeR8_FokIHRfbYdUyWhLHkYR0hgg-jkA8Q2pY9yjKniKEA_LVhaL62HLvJA4PAzneGfJrOXKM6K-aUMyV-0ylkAYUeY21y26db0m9ds5QHhiWAhgVnlsFkdPdcGjce/s16000/Gochujang%20Glazed%20Salmon%20DSC_6955.jpg" title="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My setup for a large Big Green Egg kamado grill was: Kick Ash basket full of Jealous Devil lump charcoal, a cast-iron plate setter (heat diffuser), and cast-iron grates from Craycort. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6En5HofGhxqtzSa2Hmxim9U2vKPb-i5dVeKFQWzWIv8CRjguc6BsS_tWfNVAAAYAHUFvo1HGghNYHADjoGL8GpGonDH_Zj3LDfByAKRzcMxs-WFZ4onVsDBSaT3UgZEj0ZRyjs3BQm26D_UeFOSe_rFmu4lsQ3OE3GBX6cgGPMMbueb1ZzH9jieTC/s755/Gochujang%20Glazed%20Salmon%20DSC_6966%20IG%20Story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6En5HofGhxqtzSa2Hmxim9U2vKPb-i5dVeKFQWzWIv8CRjguc6BsS_tWfNVAAAYAHUFvo1HGghNYHADjoGL8GpGonDH_Zj3LDfByAKRzcMxs-WFZ4onVsDBSaT3UgZEj0ZRyjs3BQm26D_UeFOSe_rFmu4lsQ3OE3GBX6cgGPMMbueb1ZzH9jieTC/s16000/Gochujang%20Glazed%20Salmon%20DSC_6966%20IG%20Story.jpg" title="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I use the rack and sheet pan to keep the sweet glaze from making a sticky mess of the grill - totally optional.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVbNkhGotMLKSOos2urNH0PzkLhRg4f9uEy78VxZxSheImFb5ZzusMXpz2i2cINDFyL8AB1z1NszVnr_sXd1W6zs_2bmakdc-NAqN1oKMxxjOxX1QtO3lw_R9irQJnqLapS5qLLyGjYRzYJfuwtlwHN7NCbX6oMDLeu-CFDsDBi69ZmJRLJCBN62K/s500/Gochujang%20Glazed%20Salmon%20DSC_6662%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVbNkhGotMLKSOos2urNH0PzkLhRg4f9uEy78VxZxSheImFb5ZzusMXpz2i2cINDFyL8AB1z1NszVnr_sXd1W6zs_2bmakdc-NAqN1oKMxxjOxX1QtO3lw_R9irQJnqLapS5qLLyGjYRzYJfuwtlwHN7NCbX6oMDLeu-CFDsDBi69ZmJRLJCBN62K/s16000/Gochujang%20Glazed%20Salmon%20DSC_6662%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first time I made this, I used limes instead of lemons - both work really well.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0e34vY__VwwZ-b3Z6ZsYpUjYAlf2JayIfAoz778oIXXyOKGb6ZHwpksrL1r9tUTmJftGqC3Q3jDQ9b8QEpTaSUdjx99Aa4UrMtrm_-VEY9lsFYU1tE16wcEzxFq20xgsjFuFF8OH8KmM2afLlJj7i8QR2RQLv6NXWCTphdLyn7bIobY0Fn6yjLxv/s500/Gochujang%20Glazed%20Salmon%20DSC_6982.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0e34vY__VwwZ-b3Z6ZsYpUjYAlf2JayIfAoz778oIXXyOKGb6ZHwpksrL1r9tUTmJftGqC3Q3jDQ9b8QEpTaSUdjx99Aa4UrMtrm_-VEY9lsFYU1tE16wcEzxFq20xgsjFuFF8OH8KmM2afLlJj7i8QR2RQLv6NXWCTphdLyn7bIobY0Fn6yjLxv/s16000/Gochujang%20Glazed%20Salmon%20DSC_6982.jpg" title="Fire-Roasted Gochujang Glazed Salmon cooked on the Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The glaze cooks on like a dream.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv3RcSM7qFkHMy1JVny1pbeovEZqA3SUuA1tr0TamZ-9Im4Z2lEby9nXmkizNlhhkGZLXVoyqOd1EehJSQ9g1CcQZNuDSMSkxZlqpy192R8nJ-o5zASX5hgrwxgeQu0pf1AGV6tR8iUgRIGy9ykQqNBKowCPvVfw_ysu9RfSX3Q2FciB_FsDkCOmr/s755/Gochujang%20Glazed%20Salmon%20DSC_6995%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Fire-Roasted Gochujang Glazed Salmon with teriyaki orzo" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOv3RcSM7qFkHMy1JVny1pbeovEZqA3SUuA1tr0TamZ-9Im4Z2lEby9nXmkizNlhhkGZLXVoyqOd1EehJSQ9g1CcQZNuDSMSkxZlqpy192R8nJ-o5zASX5hgrwxgeQu0pf1AGV6tR8iUgRIGy9ykQqNBKowCPvVfw_ysu9RfSX3Q2FciB_FsDkCOmr/s16000/Gochujang%20Glazed%20Salmon%20DSC_6995%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fire-Roasted Gochujang Glazed Salmon with teriyaki orzo.</td></tr></tbody></table><br /><div>For the orzo, I boiled orzo and in the last 2-3 minutes, I added a little fresh-cut broccoli and diced red bell pepper. Once done, I whisked together some quality teriyaki sauce, soy sauce, sesame oil, and rice wine vinegar and tossed the orzo mix in the teriyaki mixture. </div><p></p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-50613201469409922632022-08-24T19:02:00.000-04:002022-08-24T19:02:04.969-04:00How I Blacken Chicken on the Grill (or fish, scallops, etc) <div style="text-align: justify;">[FTC Standard Disclosure] We received no compensation for this post. Any links which may earn us a commission will be tagged [Affiliate Link].</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I recently had this dish at Lakeside Tavern in Knoxville and liked it so much that I decided to recreate it at home. It is blackened chicken breast, and andouille sausage smothered in their signature creole sauce with red and green bell peppers, served on a bed of jasmine rice. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here’s how mine turned out...</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvY4NeJ8jX3h8KOmbwQcEhpuPeTjeVDl4fS__d2Upkwkx994v1dMJ1p_sUtAY6Or35m4O229RIAYEJinLtm4rXeFe-Nn6H_B_CtC_cfKMyIeS46rfV4333ujPtaMPtdaRRfNz7y4BArHVINWtx_dG7f3vxMlwFiZVSnt4ver_dmvqmshgKVQLtvWfe/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6486.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Plate of blackened chicken, double smoked sausage, peppers, dirty rice, and Voodoo cream sauce" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvY4NeJ8jX3h8KOmbwQcEhpuPeTjeVDl4fS__d2Upkwkx994v1dMJ1p_sUtAY6Or35m4O229RIAYEJinLtm4rXeFe-Nn6H_B_CtC_cfKMyIeS46rfV4333ujPtaMPtdaRRfNz7y4BArHVINWtx_dG7f3vxMlwFiZVSnt4ver_dmvqmshgKVQLtvWfe/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6486.jpg" title="How I blacken chicken, fish, scallops, shrimp or other foods on the grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My version features double-smoked sausage, blackened chicken thighs, pepper melange, Voodoo cream sauce, and dirty rice.</td></tr></tbody></table><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Before I get into that recipe, let’s talk about blackened food. I think most people’s experience with blackened food is seeing BURNT food and joking that it’s “blackened.” That couldn’t be further from the truth.</div><h3 style="text-align: left;">What is Blackened Food? </h3><div style="text-align: justify;">Blackening is a technique pioneered by Chef Paul Prudhomme. It involves cooking food over high heat with butter and a flavorful seasoning to create a dark-as-night crust that is NOT BURNT. The food should be tangy and spicy, not acrid and ashy.</div><div style="text-align: justify;"><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi6QAuhwElJTe-Mn6bT7SALl4ijQYz-LMEZKdC8DJqSYqZmoX0VIpkS5OFt4qbqxXabo1op2eOXPft5wWwnv8kLzCowfMX8OE5cu037nSq86Dh5fVU2n4OceqjKKOYwxwZnsSJfnprUIo-wyh8TzPBajJ5ZLPM7k2JO53zOD5Vz0g52V-nEGNvjaY/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6459.jpg" style="margin-left: auto; margin-right: auto;"><img alt="blackening chicken in a cast iron skillet on the grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi6QAuhwElJTe-Mn6bT7SALl4ijQYz-LMEZKdC8DJqSYqZmoX0VIpkS5OFt4qbqxXabo1op2eOXPft5wWwnv8kLzCowfMX8OE5cu037nSq86Dh5fVU2n4OceqjKKOYwxwZnsSJfnprUIo-wyh8TzPBajJ5ZLPM7k2JO53zOD5Vz0g52V-nEGNvjaY/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6459.jpg" title="Lakeside Tavern Style Cajun Chicken and Sausage" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The black part of blackened foods comes from the seasoning and milk fats in the butter cooked over high temperatures. <br /></td></tr></tbody></table><br /> <br /><h3 style="text-align: left;">How to Blacken Fish, Chicken, and Other Foods </h3><div style="text-align: justify;">In my experience, there are 3 main elements for blackening food. Paul Prudhomme’s technique involves dredging food in butter and through his blackening seasoning, then cooking it over high heat.</div><div style="text-align: justify;"><ul><li><b>Butter</b> – Butter is the key because half of the “blackening” comes from the milk fats in the butter cooking over high heat. You will not get that from cooking oil, pork fat, tallow, or even clarified butter. You dredge the food through melted (NOT CLARIFIED) butter and season it heavily. I also use butter in the skillet as well.</li><li><b>Seasoning </b>– The seasoning should be herbal, garlicky, and have the Cajun pepper power trio of black, red, and white ground pepper. Paul Prudhomme’s recipe is online, or you can use your favorite recipe. My go-to is Meat Church Holy Voodoo, which is not billed as a blackening seasoning but works as one.</li><li><b>Hot Cast Iron </b>– The technique's creator used cast iron skillets for a reason – you need complete contact between food, butter, and hot metal. So, I like to use a skillet or griddle on the grill. Grilling chicken seasoned with blackening seasoning is not blackened chicken in the same way that chicken baked in an oven and slathered with BBQ sauce is not BBQ chicken.</li></ul></div>Let's take a look at these elements in practice...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kSFNQXffPHoClln6Oo1uZKyf3X8Qz0JG7-QvI1HV2wiN1YsYW1AQqNiBqhIY5AQzT9yx3fpY2XUlKL1HnDYrn8bUwDqK5_RkC-1GmPRbrknF-uCr-CgaPidP0FC89MpOhx59dfrePPTHTYqhGZiJ8oicv4RgoDrfJt0bJg0VBQIjipih6FhBtv83/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6479.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="blackened chicken thighs, smoked sausage, and peppers with creole sauce and dirty rice" border="0" data-original-height="345" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_kSFNQXffPHoClln6Oo1uZKyf3X8Qz0JG7-QvI1HV2wiN1YsYW1AQqNiBqhIY5AQzT9yx3fpY2XUlKL1HnDYrn8bUwDqK5_RkC-1GmPRbrknF-uCr-CgaPidP0FC89MpOhx59dfrePPTHTYqhGZiJ8oicv4RgoDrfJt0bJg0VBQIjipih6FhBtv83/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6479.jpg" title="Lakeside Tavern Style Cajun Chicken and Sausage" /></a></div><br /><div><br /><div class="hrecipe">
<h1 class="fn">Lakeside Tavern Style Cajun Chicken and Sausage</h1>
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">08/05/2022</span></p>
<p class="summary">Blackened chicken, spicy smoked sausage, grilled peppers and onions, Voodoo cream sauce, and dirty rice.<span></span></p><a name='more'></a><p></p>
<h2>Ingredients</h2>
<ul style="text-align: left;">
<li class="ingredient">12 ounces Conecuh Cajun sausage</li><li class="ingredient">6 boneless, skinless chicken thighs</li><li class="ingredient">1/4 cup butter, melted</li><li class="ingredient"><a href="https://www.meatchurch.com/products/holy-voodoo-seasoning">Meat Church Holy Voodoo</a> Seasoning</li><li class="ingredient">1 red bell pepper, seeded and sliced</li><li class="ingredient">1 green bell pepper, seeded and sliced</li><li class="ingredient">1 sweet onion, peeled and sliced</li><li class="ingredient">1 tablespoon peanut or other high temp cooking oil</li><li class="ingredient">1 recipe Dirty Rice</li><li class="ingredient">garnish: finely minced parsley</li>
</ul><div>For the Voodoo Cream Sauce</div><div><ul style="text-align: left;"><li>3 tablespoons butter</li><li>3 tablespoons flour</li><li>1.5 cups half and half</li><li>2-3 tablespoons Meat Church Holy Voodoo (or other Cajun seasoning)</li><li>1 tablespoon paprika</li><li>1 ounce fresh lemon juice</li><li>salt to taste about 1/2 to 1 teaspoon</li></ul></div>
<h2>Instructions</h2>
<ol style="text-align: left;"><li class="instructions" style="text-align: justify;"><b>Smoke the Sausage</b>. Place the sausage in a smoker running at 225°f until browned on the outside, and it reaches an internal temp of 165°f, about 1 hour. Remove from heat and keep warm.</li><li class="instructions" style="text-align: justify;"><b>Make the Voodoo Cream Sauce</b>. Melt the butter in a heavy-bottomed skillet, whisk in flour and continue whisking until the mixture turns light brown, about 10 minutes. Whisk in the cream, lemon juice, Holy Voodoo, and paprika. Bring to a light simmer until thickened. Add salt to taste, and remove from heat.</li><li class="instructions" style="text-align: justify;"><b>Preheat the skillet</b> or griddle plate for at least 10 minutes before cooking the chicken.</li><li class="instructions" style="text-align: justify;"><b>Grill the Veggies.</b> Toss the peppers and onions in a tablespoon of oil. Place in a grilling basket over medium-high heat until tender and slightly charred on the edges, about 5-7 minutes.</li><li class="instructions" style="text-align: justify;"><b>Prep the chicken.</b> Trim off any excess fat or gristle. Brush or dip the chicken in the melted butter and season liberally with Holy Voodoo. I didn't measure, I just went for a moderate to a heavy coat, probably about 2 tablespoons total, but that's a guess. </li><li class="instructions" style="text-align: justify;"><b>Blacken the chicken</b>. I use a non-contact thermometer to make sure my skillet is rocket hot, at least at 500°f. Carefully pour the leftover butter into the skillet; it will put on a smoke show. Add the chicken and cook for 5 minutes on the first side until the first side is dark. Flip and cook until the chicken thighs reach 165-170°f, about 3 to 5 minutes on the second side. Remove from heat.</li><li class="instructions" style="text-align: justify;"><b>Plate the dish. </b>Place the dirty rice in a small bowl and invert it on the plate to form a small timbale (see pics). Spoon sauce onto the plate around the rice. Top with sliced sausage, sliced chicken, and pepper mix. Garnish with finely minced parsley. </li></ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 4 servings</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT30M"></span> 30 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT30M"></span> 30 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT60M"></span> 60 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span class="tag">blackened</span>,<span class="tag"> Cajun</span>,<span class="tag"> skillet</span>,<span class="tag"> chicken</span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryqWPg-nyaRb3vjqvSOEZiOLV-PY7T1DyAALz_u54mLKNlpXAoVl4GaXu6AMmW4kUGfb87NPeleeVgA_BU1h-elHBXTsG-RGlYHAGKTGx5RbLW3lc4DdeNulhfgpEgWIiO-fk3bSIr46rWP5LBE6csl3vKPfcJiw5vRbu0UpNpseCR0iUZ1c4fcHl/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%2020220630_194128.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lakeside Tavern's Cajun Chicken and Sausage" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryqWPg-nyaRb3vjqvSOEZiOLV-PY7T1DyAALz_u54mLKNlpXAoVl4GaXu6AMmW4kUGfb87NPeleeVgA_BU1h-elHBXTsG-RGlYHAGKTGx5RbLW3lc4DdeNulhfgpEgWIiO-fk3bSIr46rWP5LBE6csl3vKPfcJiw5vRbu0UpNpseCR0iUZ1c4fcHl/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%2020220630_194128.jpg" title="Lakeside Tavern's Cajun Chicken and Sausage" /></a><br /></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's the actual dish that inspired my recipe. It tasted way better than it looks in this picture. I came home and wrote two full paragraphs about the dish and how I'd recreate it.<br /></td></tr></tbody></table><br />Here is what I did differently than theirs:</div><div><ul style="text-align: left;"><li>I double-smoked the sausage and used Conecuh instead of Andouille.</li><li>I used chicken thighs instead of breasts.</li><li>I served mine with dirty rice instead of Jasmine rice.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiW2wJkg0-qB1k8_u-ON7STMpuV_2nrC5NLqBrX6JYdDC8-mx5DxC09aiY_ULN0umv0_q5uiJt2jRbDPmx8gaqDYIvRWQ-eMMUekZ7xgkmTMwvdDv6kFCZh5UMQ5vgBSnoTUh0y7N2AJDqBQRS74XF4lErA_lKAp-Na7c9Y2vWz2AhNI4JR7ge6XH/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6353.jpg" style="margin-left: auto; margin-right: auto;"><img alt="The Oklahoma Joe's Rider makes it easy to switch between direct and indirect heat" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiW2wJkg0-qB1k8_u-ON7STMpuV_2nrC5NLqBrX6JYdDC8-mx5DxC09aiY_ULN0umv0_q5uiJt2jRbDPmx8gaqDYIvRWQ-eMMUekZ7xgkmTMwvdDv6kFCZh5UMQ5vgBSnoTUh0y7N2AJDqBQRS74XF4lErA_lKAp-Na7c9Y2vWz2AhNI4JR7ge6XH/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6353.jpg" title="Cooking on the Oklahoma Joe's Rider" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used the Oklahoma Joe's Rider DLX pellet grill for this one because I needed a good bit of working room and I wanted to easily switch between direct and indirect heat. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OvtEamoCwXgGDoJ5fJxVDkDLvNTp-RUX6_6c7zffhE_HO1IzhWBYT-wJngm8uYCGJEoDKMdvLTtQg9PmGeE8qTmu2rmOhADnP25c3Tdqtdrjzb9lF9QLG373MXsoRJZr1EDkp8OZSJAyRIGSmg0cwSojqCUJ_9BUzsvqTPPm1wUPD6Y3Lb63PlZm/s566/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0329.jpg" style="margin-left: auto; margin-right: auto;"><img alt="I have been using the Kingsford hickory, oak, and cherry pellets a good bit this summer." border="0" data-original-height="566" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OvtEamoCwXgGDoJ5fJxVDkDLvNTp-RUX6_6c7zffhE_HO1IzhWBYT-wJngm8uYCGJEoDKMdvLTtQg9PmGeE8qTmu2rmOhADnP25c3Tdqtdrjzb9lF9QLG373MXsoRJZr1EDkp8OZSJAyRIGSmg0cwSojqCUJ_9BUzsvqTPPm1wUPD6Y3Lb63PlZm/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0329.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I have been using the Kingsford hickory, oak, and cherry pellets a good bit this summer. My typical go to on wood smokers is a hickory-cherry blend so this just makes sense. I also like Grilla's oak-hickory-cherry blend.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sh04JV5GnjDuVmQxGPN5KjP0f-tvXtUUeLnvCUsi0XcDXCGX3JpaZIft_hrT2e_LyUWeGsWvZ2toxFepagNPa4hMt49T5oGcHcQqOg7b1CyM7fVGFX_M-TSixqVP8wzdUIYXTl5ZW4qV4-lHU7czKxwmyu3wvgACovILE0TjCJl92XFlopIGbfRY/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0521.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Double smoked cajun sausage on the Oklahoma Joe's Rider dlx" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sh04JV5GnjDuVmQxGPN5KjP0f-tvXtUUeLnvCUsi0XcDXCGX3JpaZIft_hrT2e_LyUWeGsWvZ2toxFepagNPa4hMt49T5oGcHcQqOg7b1CyM7fVGFX_M-TSixqVP8wzdUIYXTl5ZW4qV4-lHU7czKxwmyu3wvgACovILE0TjCJl92XFlopIGbfRY/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0521.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First I gave the smoked Cajun sausage a second smoke, just for good measure.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQluFg4OGqsmxgLMUEQN6Casi04-vUCZ_AT5QxqlvpAroU2VWyFB8qkh3kvtwn6jsE6MC49sYFnyzaJDcIl5fARukvy7MoV3GTNcL7f1w8kNnbksARxn6SzWtGiP3OnD5ep02wq7SRnUHbJG80yAeABQgRveVTgw2YZAOwAnb8BmXqVoI2d_afBUg/s536/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0321.jpg" style="margin-left: auto; margin-right: auto;"><img alt="My go-to for smoked sausage is Conechuh Cajun Smoked Sausage." border="0" data-original-height="536" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQluFg4OGqsmxgLMUEQN6Casi04-vUCZ_AT5QxqlvpAroU2VWyFB8qkh3kvtwn6jsE6MC49sYFnyzaJDcIl5fARukvy7MoV3GTNcL7f1w8kNnbksARxn6SzWtGiP3OnD5ep02wq7SRnUHbJG80yAeABQgRveVTgw2YZAOwAnb8BmXqVoI2d_afBUg/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0321.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My go-to for smoked sausage is Conechuh Cajun Smoked Sausage.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i-9wCq2AFPXrtpBdvz8XlE7bod2VnH4K9Oh-2szR8P4vQbpJq0GPZKytEE0NF9efZ7Y0LhrI-9yFCqlvr1qrkK6TWjG4BFM6OncaI_AXGRJdELbR9A5sdmhpJfmsjCa2qPI7XtHtdbiMM2Ie0ZEv78CijJMd0xHGK0EQ_JG0TuwNvHgemHU0WYrP/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0522.jpg" style="margin-left: auto; margin-right: auto;"><img alt="While the sausage was smoking, I took advantage of the Rider's bountiful room. I preheated the skillet for the chicken, the veggie wok, and melted the butter." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8i-9wCq2AFPXrtpBdvz8XlE7bod2VnH4K9Oh-2szR8P4vQbpJq0GPZKytEE0NF9efZ7Y0LhrI-9yFCqlvr1qrkK6TWjG4BFM6OncaI_AXGRJdELbR9A5sdmhpJfmsjCa2qPI7XtHtdbiMM2Ie0ZEv78CijJMd0xHGK0EQ_JG0TuwNvHgemHU0WYrP/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0522.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">While the sausage was smoking, I took advantage of the Rider's bountiful room. I preheated the skillet for the chicken, the veggie wok, and melted the butter.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a31wVDgTXIGlU2X-oQsUZXOFpnR_eoMk3Hy-UWu66p3RolF-pB9XDMmL_1r593wPGsXaOQbYJr2mHSuiWHydtq-dPZx7JQRhLSsy74qsiIY37LP4UQVh-_-rF1JS0xT9o2e4LuS50dlsvLHQJue3tzWHp-GaGyapzRiR-prZIHKLS_QSJ4UI7rjR/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6435.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0a31wVDgTXIGlU2X-oQsUZXOFpnR_eoMk3Hy-UWu66p3RolF-pB9XDMmL_1r593wPGsXaOQbYJr2mHSuiWHydtq-dPZx7JQRhLSsy74qsiIY37LP4UQVh-_-rF1JS0xT9o2e4LuS50dlsvLHQJue3tzWHp-GaGyapzRiR-prZIHKLS_QSJ4UI7rjR/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6435.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I cooked the peppers and onions until they were tender and had a bit of char on the edges. Lakeside just used peppers but I liked the idea of using onions too.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAJC9fdEmY7qjj2ERmVaVCbQA2XFlvnc9OizfTEtdSNuTf1yLv47G8Igp62B3OsvVXCY_qbxAzXZHxiax74A8iQWjhvv3fbU6KafgmtnbD-UhNxHfJP4uuiQFjsxnqwYU79C_tCEdn2xVe_BtkoOxXauYfqhrU0YgdcyAEUHiEKK9Uu1YMIgWiq2s/s600/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6451.jpg" style="margin-left: auto; margin-right: auto;"><img alt="The thermapen IR can give readings for both internal food and surfaces." border="0" data-original-height="600" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAJC9fdEmY7qjj2ERmVaVCbQA2XFlvnc9OizfTEtdSNuTf1yLv47G8Igp62B3OsvVXCY_qbxAzXZHxiax74A8iQWjhvv3fbU6KafgmtnbD-UhNxHfJP4uuiQFjsxnqwYU79C_tCEdn2xVe_BtkoOxXauYfqhrU0YgdcyAEUHiEKK9Uu1YMIgWiq2s/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6451.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">High heat is key to blackening food so give your cast iron plenty of time to preheat. I make sure my skillet is ready by using the non-contact thermometer on my Thermapen-IR. This Thermapen gives both super-fast internal temperature readings and surface temperature readings; it is indispensable if you use a griddle or skillets often.<br /><a href="https://www.thermoworks.com/thermapen-ir/?tw=NIBBLEMETHIS">Thermoworks Thermapen-IR [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk_o3eOlnILPzhZdSW46i8BzdG7BDhJ-DQSMOtmzoymXLDAH95xF8fWUgicTX_R2y5bqdZf9XqSy6sSnmUhl44u4TLRmscqjN1D6JMU5mrdKmuaHZ53TDTnSwmM8dmRJwrPW17mtUfrclfgxsfgXWDteZNgkKCnWWXga99sGCw13xalVHwYnGGdLb/s556/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6329.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lodge melting pot is great for sauces and butter" border="0" data-original-height="556" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk_o3eOlnILPzhZdSW46i8BzdG7BDhJ-DQSMOtmzoymXLDAH95xF8fWUgicTX_R2y5bqdZf9XqSy6sSnmUhl44u4TLRmscqjN1D6JMU5mrdKmuaHZ53TDTnSwmM8dmRJwrPW17mtUfrclfgxsfgXWDteZNgkKCnWWXga99sGCw13xalVHwYnGGdLb/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6329.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our friend and partner-in-crime, Kim from It's All So Yummy Cafe gave me this killer Lodge small pot. It's perfect for warming sauces or in this case, melting butter on the grill.<br /><a href="https://amzn.to/3Kj4KMU">Lodge Cast Iron Melting Pot [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSbA4cJk6EfwcPYqDj3uGwnl_FhYmGG-kntlUaw2kQOSgfV1SQkD1E8jZF_EvGjv0lqiQifrL2_HEHkKJZFt1zN9AVjTGRJV55qYPr3tExYmy0XMcXlDXM0i9Vj7GKVnpY5csUy55RRiir_U-Rvh1WFe7MMqdJuw5DbQntzkMZxONsWIyRSTjtn6P/s721/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6425.jpg" style="margin-left: auto; margin-right: auto;"><img alt="You want the milk fats and solids so don't clarify the butter." border="0" data-original-height="721" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSbA4cJk6EfwcPYqDj3uGwnl_FhYmGG-kntlUaw2kQOSgfV1SQkD1E8jZF_EvGjv0lqiQifrL2_HEHkKJZFt1zN9AVjTGRJV55qYPr3tExYmy0XMcXlDXM0i9Vj7GKVnpY5csUy55RRiir_U-Rvh1WFe7MMqdJuw5DbQntzkMZxONsWIyRSTjtn6P/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6425.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Typically when I melt butter, I clarify it by skimming off the fat and solids but not in this case. You WANT the fats and solids for blackening.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ACcE8XwSekKlExawbt7tWO09DNQIRmhND7ddzkMIzeOJXzbimL_pHJB59U8jpcWM0iXLJjmNDugyXUoWKQ9IlBh8D79dRMc-9U_MTX20BJxW8OfmZu8nVLfs3mSonmlnON-3SzN6vvL_jZv9eK_VvhIrUKMDeMpBKfcfydSd42ATxsRggxHqi4HG/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6342.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ACcE8XwSekKlExawbt7tWO09DNQIRmhND7ddzkMIzeOJXzbimL_pHJB59U8jpcWM0iXLJjmNDugyXUoWKQ9IlBh8D79dRMc-9U_MTX20BJxW8OfmZu8nVLfs3mSonmlnON-3SzN6vvL_jZv9eK_VvhIrUKMDeMpBKfcfydSd42ATxsRggxHqi4HG/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6342.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Meat Church Holy Voodoo isn't a blackening seasoning per se, but it absolutely works as one.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6ymHwUgz5JXOkeFew1v1xeRtq_l_iLiSCmQ0DbV6l8KsUcP3sPsmUCpIc7au195bHUaz3YYjNwSPraPo1iwsnBTz2vf0j_G3X63l4mx6bpm_KJw_DPzoHh3at1AjN0a7Pwl5jg0PkgoaSrXaL2YsbOUn1lRCEA5rbrnr9o2C9q6U5DxfPaWWXyzl/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0340.jpg" style="margin-left: auto; margin-right: auto;"><img alt="After tying the recipe both ways, I decided that boneless skinless chicken thighs were a better option than BLSL breast halves. They have more flavor and handle the high heat better." border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6ymHwUgz5JXOkeFew1v1xeRtq_l_iLiSCmQ0DbV6l8KsUcP3sPsmUCpIc7au195bHUaz3YYjNwSPraPo1iwsnBTz2vf0j_G3X63l4mx6bpm_KJw_DPzoHh3at1AjN0a7Pwl5jg0PkgoaSrXaL2YsbOUn1lRCEA5rbrnr9o2C9q6U5DxfPaWWXyzl/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0340.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After tying the recipe both ways, I decided that boneless skinless chicken thighs were a better option than BLSL breast halves. They have more flavor and handle the high heat better. I pat them dry and then brush them with melted butter for the binder and oil.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUPXKIFnkF6tcPWx5JMEmwUYkjp9IxUpegtU2qpcdD6a3yGeBNlgXHRDo7Zue3HYxeWOMic1y41FI0Di9rb8vtWPH0QJU8map4HRUFSDGAGM7i0AKjxijZJOr-7-OaeQFyge1kcGyEZfxtxRI5Nb-WPzBt_qZuYrxThL2NZo5XQpRmqwUD_eWwMyI/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6441.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUPXKIFnkF6tcPWx5JMEmwUYkjp9IxUpegtU2qpcdD6a3yGeBNlgXHRDo7Zue3HYxeWOMic1y41FI0Di9rb8vtWPH0QJU8map4HRUFSDGAGM7i0AKjxijZJOr-7-OaeQFyge1kcGyEZfxtxRI5Nb-WPzBt_qZuYrxThL2NZo5XQpRmqwUD_eWwMyI/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6441.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I didn't measure but I did lay down a heavy coat of the seasoning. This with the butter is what will form your crust.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxwCi1a2QiPrLKukh_SyA4uEm47TttU3FzGUvZcJTTcdQMPz18QCCg3WiRcG5CR-6RBuTpzJwMBY0n2IKHbVL3miR_Sfte_oi59S9vZJ-Hrs4ZcZ8c8ZV4FrtkySUKjXpp_vpVmfbKhMJueojBAnw11k3AIEWBKq12xvdcIa8aUrSkM7olg4EnrYd/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0531.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxwCi1a2QiPrLKukh_SyA4uEm47TttU3FzGUvZcJTTcdQMPz18QCCg3WiRcG5CR-6RBuTpzJwMBY0n2IKHbVL3miR_Sfte_oi59S9vZJ-Hrs4ZcZ8c8ZV4FrtkySUKjXpp_vpVmfbKhMJueojBAnw11k3AIEWBKq12xvdcIa8aUrSkM7olg4EnrYd/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0531.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blackening food SHOULD throw off a lot of smoke, which is a primary reason a lot of people cook it outside. If cooking it inside, you might want to temporarily disarm your smoke alarms. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tcu0vVT12725LJhJ8QD9OXFe-KgPcUWO19O6IcYrWZXqHKbb6LoK6F-FEmZeqmqpzUoyZ91ozRWbmR8XpxmOFPKYbY27RTZ75zs6q25BBNc5k4rDDN_OtDcN84QbhWJ2dthZxRyPze5sK65tuIW8k1QogKLzMtnBgXBW2WJycCD4c0CyLjcQcVp4/s630/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6362.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="630" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tcu0vVT12725LJhJ8QD9OXFe-KgPcUWO19O6IcYrWZXqHKbb6LoK6F-FEmZeqmqpzUoyZ91ozRWbmR8XpxmOFPKYbY27RTZ75zs6q25BBNc5k4rDDN_OtDcN84QbhWJ2dthZxRyPze5sK65tuIW8k1QogKLzMtnBgXBW2WJycCD4c0CyLjcQcVp4/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6362.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Like I said, I have tried this dish with chicken breasts. It was still good; thighs are just more forgiving.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3RjxAhDKP8d0l_ZW7S_JAl5G5H5sd3nu-TLcizpPutoNBpNQa3wzQ-KRQMBaxrvn7Z8RidPtNkF69RdYD7xU2GMDqGchNJEYp-fOO7HsI5knxoSSzA7Di59tipdluBCP4Wmusfslau-an8x66FrBbCZ5tEW8hImXVi-LxmuhNuehtlsxFn2nIi5G/s755/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6466%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Blackened chicken on the grill" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3RjxAhDKP8d0l_ZW7S_JAl5G5H5sd3nu-TLcizpPutoNBpNQa3wzQ-KRQMBaxrvn7Z8RidPtNkF69RdYD7xU2GMDqGchNJEYp-fOO7HsI5knxoSSzA7Di59tipdluBCP4Wmusfslau-an8x66FrBbCZ5tEW8hImXVi-LxmuhNuehtlsxFn2nIi5G/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6466%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I'm crushing that crust! That's the black gold you want. Not burned but absolutely dark.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sIU4sbAO8Nz5Tm2zwPRZphdkcLMVTKVZxI08VDd0HOnRiiDEGZ0hWRP0e9C2SyEMmg2WwXsJQj-pzo79MpcJOv30Nu5hDUOOHQ7QLyp_7yJGLxbKOSGqTIyIxTIjsRpo4HbEPcVJgcKHHvkTmafxwW25yeYPTMxy9KTuGSRdSpXfg8b1lraI372M/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6464.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sIU4sbAO8Nz5Tm2zwPRZphdkcLMVTKVZxI08VDd0HOnRiiDEGZ0hWRP0e9C2SyEMmg2WwXsJQj-pzo79MpcJOv30Nu5hDUOOHQ7QLyp_7yJGLxbKOSGqTIyIxTIjsRpo4HbEPcVJgcKHHvkTmafxwW25yeYPTMxy9KTuGSRdSpXfg8b1lraI372M/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6464.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These thighs also make amazing blackened chicken sliders.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmfSVDyuUocQ6wCaFWe4-yhA5qKtUrMrfHmOgNX1eHe_kKbe3BNGaC-H3BmpT8-hVBEVtpm5ecfrfMKnSlL3-RJ86PAY-qeCXKz8Wc5usFzYuw2HQzib-T6LSwFm2x6XXEc8NYMvU_I9pD1u4-_WKBeR9FF0HG0DYyHtiBZBknkW4fdCghIyAsEUW/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0556.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Checking the internal temp using my Thermapen IR" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmfSVDyuUocQ6wCaFWe4-yhA5qKtUrMrfHmOgNX1eHe_kKbe3BNGaC-H3BmpT8-hVBEVtpm5ecfrfMKnSlL3-RJ86PAY-qeCXKz8Wc5usFzYuw2HQzib-T6LSwFm2x6XXEc8NYMvU_I9pD1u4-_WKBeR9FF0HG0DYyHtiBZBknkW4fdCghIyAsEUW/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0556.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I pull my thighs at a much higher temp than I do for breasts. I aim for 170 for thighs whereas I do 160f for chicken breasts. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJPs7KpfTUJElcueEdnhyCClm5G38MZ8F6_WCBoUh8aYFQMabKXir2C8wv9wBAJ07rYShdROaOvoqA988cCa0lm2qDpllVoynWbs2gIZ2KEx9sh_DgLVnZA7wznmpTNdnKN5wAzNZ0o1pvUsReCy-KilUzW75vq5Ij9LQ6HtVlyOoghKR9bmHJJQV/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0396.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJPs7KpfTUJElcueEdnhyCClm5G38MZ8F6_WCBoUh8aYFQMabKXir2C8wv9wBAJ07rYShdROaOvoqA988cCa0lm2qDpllVoynWbs2gIZ2KEx9sh_DgLVnZA7wznmpTNdnKN5wAzNZ0o1pvUsReCy-KilUzW75vq5Ij9LQ6HtVlyOoghKR9bmHJJQV/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0396.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">As the smaller thighs got done first, I would shuffle them to the upper rack to stay warm.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0-RwYD21j-e8Xu_9ge73ApYo_tpoGIRTceqCJXS8eTdcZcXyl7AKLnNC90_BqK68SjMmiWYD5UpeoKcV3-5wbjfE9XWPam_JdJgs0gKuMWy3rTUc7lxS6YFGhzCICvuVO05bdzqxRlpJiOVrGvfKtQSkQ7opKqEVaqwnE2ang6ZkzxRKF3wlowgn/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6396.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="366" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0-RwYD21j-e8Xu_9ge73ApYo_tpoGIRTceqCJXS8eTdcZcXyl7AKLnNC90_BqK68SjMmiWYD5UpeoKcV3-5wbjfE9XWPam_JdJgs0gKuMWy3rTUc7lxS6YFGhzCICvuVO05bdzqxRlpJiOVrGvfKtQSkQ7opKqEVaqwnE2ang6ZkzxRKF3wlowgn/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6396.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's the dish that I made the first time, using chicken breasts...</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_OQs5yhP3ZbTzh3Z1tFlEskjKUVV1PFQSwoO3QLxuNs7At7BcoZsW6gpLnZ3Iu5YfwWHZB4DBPkDJsZzj6T-5VnqqAd_3Iq65Xv6wX8B78Vji09gk30Yb9-HhSrFVFB_9KRBfO7aZlPZ4wjp2Rs70UIKtjgB1BjvUuc6DqGfIbNizNZb1z3mfOCM/s500/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0422.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_OQs5yhP3ZbTzh3Z1tFlEskjKUVV1PFQSwoO3QLxuNs7At7BcoZsW6gpLnZ3Iu5YfwWHZB4DBPkDJsZzj6T-5VnqqAd_3Iq65Xv6wX8B78Vji09gk30Yb9-HhSrFVFB_9KRBfO7aZlPZ4wjp2Rs70UIKtjgB1BjvUuc6DqGfIbNizNZb1z3mfOCM/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_0422.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">...and thighs. We definitely liked the thighs better. I also didn't develop my roux long enough so my cream sauce was woefully pale on the first attempt.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeCIln_oRHfCBAMYXCdIVmoUJAhH-931UqTYUkdr-pFSXvefqKkpMTX9CUpm73sP6c9yWoRJun_WTd5jeaEy8_Ku3kL2N6Z_o0ia8SDGdI6yVb23l9PHF2pq63vAcNz8sTcgfhYgDvSlgJq-yTwo4NdyMQBl6hyG5v3Gwx6eK37Thf8Smu0R2zKTE/s544/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6488.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="544" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeCIln_oRHfCBAMYXCdIVmoUJAhH-931UqTYUkdr-pFSXvefqKkpMTX9CUpm73sP6c9yWoRJun_WTd5jeaEy8_Ku3kL2N6Z_o0ia8SDGdI6yVb23l9PHF2pq63vAcNz8sTcgfhYgDvSlgJq-yTwo4NdyMQBl6hyG5v3Gwx6eK37Thf8Smu0R2zKTE/s16000/Lakeside%20Tavern%20Blackened%20Chicken%20and%20Sausage%20DSC_6488.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The final result was a home run, one of the best meals I have made this year. So much flavor, a building heat, diverse textures, and the Voodoo cream sauce was "George Takei Oh My" good.</td></tr></tbody></table><p><br /></p></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comKnoxville, TN, USA35.9606384 -83.92073927.6504045638211551 -119.0769892 64.270872236178846 -48.7644892tag:blogger.com,1999:blog-2058183008078317465.post-43260730637452220852022-08-10T19:22:00.000-04:002022-08-10T19:22:00.776-04:00My Low Effort Brisket Cook<p style="text-align: justify;">[FTC Standard Disclosure] We received no compensation for this post. Any links that may earn us a commission will be tagged as [Affiliate Link].</p><p style="text-align: justify;">This isn't a tutorial, just notes from my latest brisket cook which was a lazy but tasty effort.<br /></p><p style="text-align: justify;">Several weeks ago, Kroger had USDA Choice whole beef briskets on sale for $1.99 a pound. I'll always jump on brisket at that price. If I do nothing but grind it into ground beef, I'm still getting about half off. I picked out a nicely shaped one and I was thrilled when I flipped it over and saw the <a href="https://www.certifiedangusbeef.com/">Certified Angus Beef® Brand</a> logo.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCM5_PxIkNvKacN_2dG3n-eXmzdIWk1rTfQzf9wvYbFF1lXPNUghMSp9frVfLzw141swWJ9gY1PaQJ6BoOZLgPc3Ps4MFq3GbrfRwB-Wu5n3OAy4cSG4O-c6_biQIMpqrjTLSX-D6DSnkp83mH7bwrf6kxirW281zIpI2Bgy36d5qpa7cmW-oEZIp/s500/Smoked%20Brisket%2008062022%2020220805_215534.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCM5_PxIkNvKacN_2dG3n-eXmzdIWk1rTfQzf9wvYbFF1lXPNUghMSp9frVfLzw141swWJ9gY1PaQJ6BoOZLgPc3Ps4MFq3GbrfRwB-Wu5n3OAy4cSG4O-c6_biQIMpqrjTLSX-D6DSnkp83mH7bwrf6kxirW281zIpI2Bgy36d5qpa7cmW-oEZIp/s16000/Smoked%20Brisket%2008062022%2020220805_215534.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;">CAB brisket for $1.99? That's like reserving an economy rental car and getting to the rental place and they give you a convertible sports car or SUV upgrade.</span></td></tr></tbody></table><p style="text-align: justify;">I wasn't in a hurry to cook it so I wet-aged it at 33-36°f for 30 days. It's not as good as dry aging but it is much easier and that was the theme of this brisket.....minimal effort. </p><h3 style="text-align: justify;">Brisket Prep</h3><p style="text-align: justify;">Again, I took the easy road at every turn on this cook. I have been extremely busy at work this summer and barely have time to come up for air. </p><p style="text-align: justify;"></p><ul style="text-align: left;"><li style="text-align: justify;"><b>Trimming</b> - I normally like to split my brisket into the point and flat, competition style. I do this because it shortens the cook, lets a big brisket fit in a Large Big Green Egg, and provides maximum surface area for bark development. Not this time, though. I trimmed the silverskin off of the flat and a little bit of fat here and there but not much, not even enough for the tallow pile.</li><li><b>Injection</b> - None. </li><li><b>Seasoning </b>- I did a base layer of Obie-Cue's <a href="https://www.bigpoppasmokers.com/obie-cue-garlic-pepper?gclid=Cj0KCQjwrs2XBhDjARIsAHVymmS2jx4TBPPDhFY__2gOTbulVLcqrZhT9B2MZAXivK2-fyIg97ElCa4aAnF1EALw_wcB">Double Strength Garlic Pepper</a> and then a moderate coat of <a href="https://www.bigpoppasmokers.com/obie-cue-big-bulls-brisket-rub">Obie-Cue's Big Bull's Texas Brisket seasoning</a>. <br /></li><li><b>Dry Brine - </b>After seasoning, I wrapped it loosely in a large food bag and put it in the fridge overnight to let the magic of dry brining take place.<span><a name='more'></a></span></li></ul><h3>The Smoker</h3><div style="text-align: justify;">I was going to cook this on one of my Big Green Eggs but the brisket was a tad long to fit and my charcoal supply was limited. Keeping with my theme of minimal effort, I rolled out Trevor's <a href="https://www.oklahomajoes.com/rider-pellet-grills">Oklahoma Joe's Rider DLX pellet cooker</a>. I started with post oak pellets and when those ran out, I switched to Kingsford's Oak/Hickory/Cherry blend, one of my favorite combos. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHPH2lkDcrHE1tX5K7eYBMwAgxnTvzPwfaQTmHsZN7Wq5ywBFzXTb0SKIgA94yCqqxf3MU0S9tM21bmfUyXcolvdij_Nv_kBStzgsOmGCci46z0o3vAmaRCtnLsRVG0uwPadNqbebbD5cAR7SFo0t2jX8YFQmQC8-K_cs1B_Lm4b1OaeBvtFe8Q88/s2992/20220703_144508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHPH2lkDcrHE1tX5K7eYBMwAgxnTvzPwfaQTmHsZN7Wq5ywBFzXTb0SKIgA94yCqqxf3MU0S9tM21bmfUyXcolvdij_Nv_kBStzgsOmGCci46z0o3vAmaRCtnLsRVG0uwPadNqbebbD5cAR7SFo0t2jX8YFQmQC8-K_cs1B_Lm4b1OaeBvtFe8Q88/w400-h400/20220703_144508.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;">The Cook</h3><div style="text-align: justify;">I reluctantly rolled out of bed at 5:30am, pressed a button on the Rider DLX, turned a dial to 225°f and went back to bed for more zzzz's. At 6:30am, I put the brisket in the cooker.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvgtWIv6SAgP3Huk1A1kIGj_IlI-cQtA9s0P3toXn5KTE0A_ug-UlqrJDGhmOcClROkzgmgYZjav4girK7Q5MVYIUXGDDOQ9ACw91sWpUTatA8eC1U76eGAY1kqdgKP-JltwSdWHPK85ATLpqWrv1M6yKDOnVaU86NEkKP1HP0ODHNzozCGlSFF_r/s500/Smoked%20Brisket%2008062022%2020220806_064205.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvgtWIv6SAgP3Huk1A1kIGj_IlI-cQtA9s0P3toXn5KTE0A_ug-UlqrJDGhmOcClROkzgmgYZjav4girK7Q5MVYIUXGDDOQ9ACw91sWpUTatA8eC1U76eGAY1kqdgKP-JltwSdWHPK85ATLpqWrv1M6yKDOnVaU86NEkKP1HP0ODHNzozCGlSFF_r/s16000/Smoked%20Brisket%2008062022%2020220806_064205.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I put the brisket on the top rack and have a sheet pan underneath to keep it from making a complete mess of the smoker. <br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtH6ha4LSkl6s_Nb2XgV36xhuMngTDwiHcfIkx-anJxa5xrGoGbBHFUCJ2BS2JUWFPwAVbnm2fPIi5ED0Q3hpB3IXuPSKYWLgAZSILM0KaRuVya2eXv2K3b1QboCJXz1dhA0aeSvXTllo50q2cRS4A3vY4MtTlN1DTDAu5RwjV04QvT2f9r9cwj-O/s500/20220806_064156.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtH6ha4LSkl6s_Nb2XgV36xhuMngTDwiHcfIkx-anJxa5xrGoGbBHFUCJ2BS2JUWFPwAVbnm2fPIi5ED0Q3hpB3IXuPSKYWLgAZSILM0KaRuVya2eXv2K3b1QboCJXz1dhA0aeSvXTllo50q2cRS4A3vY4MtTlN1DTDAu5RwjV04QvT2f9r9cwj-O/s16000/20220806_064156.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used the <a href="https://www.thermoworks.com/smoke/">Thermoworks Smoke</a> to track the internal temps of the brisket. I put one probe in the middle of the flat and the other in the center of the point. </td></tr></tbody></table><br /><div style="text-align: justify;">My plan was simple.</div><p></p><div style="text-align: justify;"><ul><li>Smoke it at 225°f until it reached an internal temperature of 165°f AND had a nice dark crust forming.</li><li>Spritz it every hour with quality apple juice.</li><li>When it hits 165°f, wrap it in foil with a bit of beef stock and dried onion, then back on the smoker to braise tender until it hits north of 203°f and is probe tender</li><li>Rest it in the Cambro UPC300 (a hot box like caterers use) for an hour or two.</li><li>Put it back on the smoker for 15 minutes just to reset the crust, which gets a bit soft sitting in the steamy hot box. <br /></li></ul><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSXps5CFINpbG8zYyznOxIm3gpu3jcZ4mFdYQ8ZsYlrZgN3kKTeyqnxsaQFzpX_nzXSmLvWcZomL0YiWoQkcvhS2W61T5AGc2-TcZaL2brE_-2HGdsPEFryhCz0-P2WLe3dc4bXLUFjazqBBViFYdi_PI0M-Hh0383i2igfUEQD87pWLaXPybFGh9/s16000/Smoked%20Brisket%2008062022%20DSC_0596.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr><tr><td class="tr-caption" style="text-align: center;">When it hit 165f, it looked good but I thought that it needed some more color. I wanted that black gold. So I let it ride.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjJCs6fpzlQd-PFhCAcXa9Y8o-lb8bFNO61-hsseUOphnUiHi0XH6_D3lBY9UKmVQfIvtySkr6hwkicFWJPt5vBbyb2BEQekt33VOag_B4EMNk2_pdWlqkOFIdddfCxmMvb9v1hs9p9evCxQ_Vfg0pD710gpq5WO-lp5eMaH_VdnJxBr3XDXsvSyY/s500/DSC_0595.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjJCs6fpzlQd-PFhCAcXa9Y8o-lb8bFNO61-hsseUOphnUiHi0XH6_D3lBY9UKmVQfIvtySkr6hwkicFWJPt5vBbyb2BEQekt33VOag_B4EMNk2_pdWlqkOFIdddfCxmMvb9v1hs9p9evCxQ_Vfg0pD710gpq5WO-lp5eMaH_VdnJxBr3XDXsvSyY/s16000/DSC_0595.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thirty minutes later, it was getting closer...but let it ride some more.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"> <br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaSltP7EQuSgGjPFfPe0mkNQ_KAe5k0yr0dWbry2ptrxQNxwwi0Ui_mg4AUu18uwFoD60iACJEQs3ebwroFIJfDQ44AtSeVZ1GLMvDABVtmTub0j26jAODsqZq8Ooi2aLcAuTVFMEoKxATc3WQR-e93nVlP72I6Z6e_BKXSk8r1ubjsRziiGSwshe/s500/Smoked%20Brisket%2008062022%20DSC_0604.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaSltP7EQuSgGjPFfPe0mkNQ_KAe5k0yr0dWbry2ptrxQNxwwi0Ui_mg4AUu18uwFoD60iACJEQs3ebwroFIJfDQ44AtSeVZ1GLMvDABVtmTub0j26jAODsqZq8Ooi2aLcAuTVFMEoKxATc3WQR-e93nVlP72I6Z6e_BKXSk8r1ubjsRziiGSwshe/s16000/Smoked%20Brisket%2008062022%20DSC_0604.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That's what I'm talking about!<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-8qSWOJ8LrhFbhQLOxhFlTjc6nRbS0C-JFocIePrAxZC6jZM7Iunuw3uQ0jeJygJWWsKLyyp5IMuc77bsHuly5QB1sWe__t2jLOYSdZi1LavXhmNGD00E-2IpPGCBxUjxNQ1Lmck9YXzhYRv5DEso107lfJuhWsoSWTnWlRcAXU9Rh5UCQluHIXw/s750/Smoked%20Brisket%2008062022%20DSC_0605%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-8qSWOJ8LrhFbhQLOxhFlTjc6nRbS0C-JFocIePrAxZC6jZM7Iunuw3uQ0jeJygJWWsKLyyp5IMuc77bsHuly5QB1sWe__t2jLOYSdZi1LavXhmNGD00E-2IpPGCBxUjxNQ1Lmck9YXzhYRv5DEso107lfJuhWsoSWTnWlRcAXU9Rh5UCQluHIXw/s16000/Smoked%20Brisket%2008062022%20DSC_0605%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yep, that's looking perfect. That's Alexis handling the brisket, she's a bad ass brisket cooker herself. She can do it all, from picking out the right brisket to building the turn in box for a competition.<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUy55Eyu1WHXFFBZsNaRZyY4xFjGMCdrbvZcDCNgIMpIOzcR2OaoOHOHscQNEdbwHRS8FCJBv_nDsEbV9GOUlReIn1ukH3ydyadBqUukuwpgejgrqbqNizPQaYvfd-USkfVTHa-HTwaNpV2z-V7YSzj-BoPbglKLcIulMTqd1t5vfMwdcFnrC1liV/s500/Smoked%20Brisket%2008062022%20DSC_6503.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUy55Eyu1WHXFFBZsNaRZyY4xFjGMCdrbvZcDCNgIMpIOzcR2OaoOHOHscQNEdbwHRS8FCJBv_nDsEbV9GOUlReIn1ukH3ydyadBqUukuwpgejgrqbqNizPQaYvfd-USkfVTHa-HTwaNpV2z-V7YSzj-BoPbglKLcIulMTqd1t5vfMwdcFnrC1liV/s16000/Smoked%20Brisket%2008062022%20DSC_6503.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With my normal process, I'm wrapping 6 hours in. But this way, it was 3:30 (9 hours in) when we wrapped.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjcoFdVnNsdq_e0q6EEJfcsauuBEXYeSj2yU9e5e2ATDGBNpas1cQSTysx6VpkBrLUSweUqCEXw-TeiBHOsKmx3-T8gDAQJxhU5ToeNAT0TaxfmYWYQU59LSZ3UptwHDZwYZ2bWMd_NqRdTOr0dY_TQNXdcSdDbnJu6rUmBu3PGltpTs1vk5IWIyu/s500/Smoked%20Brisket%2008062022%20DSC_6522.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjcoFdVnNsdq_e0q6EEJfcsauuBEXYeSj2yU9e5e2ATDGBNpas1cQSTysx6VpkBrLUSweUqCEXw-TeiBHOsKmx3-T8gDAQJxhU5ToeNAT0TaxfmYWYQU59LSZ3UptwHDZwYZ2bWMd_NqRdTOr0dY_TQNXdcSdDbnJu6rUmBu3PGltpTs1vk5IWIyu/s16000/Smoked%20Brisket%2008062022%20DSC_6522.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black gold! It looks like a meteorite but it's perfection.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPG0PiDLslJy-2sRvzfIBJzYuiPXXLqRCAKMAJLlk4IJu5sjEiuIuVdi0uM_WcgGkC3cp2rm65lWnPKSjpAjYnUV706S730n4DRAKMfe_f9Xz8D1soAw54kyH4pkFx7l_lt1l0XxxHmLssOb8LcvI3mX1-E9puaozcf8dwRmQ-KmFqbndRIPJ2D_JX/s500/Smoked%20Brisket%2008062022%20DSC_6524.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPG0PiDLslJy-2sRvzfIBJzYuiPXXLqRCAKMAJLlk4IJu5sjEiuIuVdi0uM_WcgGkC3cp2rm65lWnPKSjpAjYnUV706S730n4DRAKMfe_f9Xz8D1soAw54kyH4pkFx7l_lt1l0XxxHmLssOb8LcvI3mX1-E9puaozcf8dwRmQ-KmFqbndRIPJ2D_JX/s16000/Smoked%20Brisket%2008062022%20DSC_6524.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was juicy, wiggly, tender, beefy, peppery, smoky, and delicious!<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK5hVvMug-G8w7GJx3HwYTyZ8sjdVz2690ymQcfHLwL09kBU0dhxqYE9lAuntkrVPg7BSaklbCMEVtX0JvwUPGilm-6_hfpXZxEzxID9W6pAfZH8rYx5TZ35R7g8G9Hhkpwg-lbGEUhacZguqGulKXMuTmJwpODxPOeQ7I8Gze-mdD3siBPEzKNpi/s500/Smoked%20Brisket%2008062022%20DSC_6528.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK5hVvMug-G8w7GJx3HwYTyZ8sjdVz2690ymQcfHLwL09kBU0dhxqYE9lAuntkrVPg7BSaklbCMEVtX0JvwUPGilm-6_hfpXZxEzxID9W6pAfZH8rYx5TZ35R7g8G9Hhkpwg-lbGEUhacZguqGulKXMuTmJwpODxPOeQ7I8Gze-mdD3siBPEzKNpi/s16000/Smoked%20Brisket%2008062022%20DSC_6528.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The pictures don't do it justice but that's what happens when you take pictures in the harsh lights of your garage at night. My usual process has the brisket finished at 1:30pm but Lazy Chris had a different process.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Mkfa98EVUwFF6KJAvygg5b14j9yjl-Cok4PyvNLWr9D7my6Qe-MrXvPUsCUCapTQb_t6kNXuj2tlnoeURG_NBCmeLNDSdy2wthneUnNryw7A0VJaKRzLzsMcqvAKHmuWWL9WbgJ8Qv2wPfEG4Qhlxl06aff8KznZEFBoAlIwRJENXhyiQwfy9eS1/s630/Smoked%20Brisket%2008062022%20DSC_6542.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="630" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Mkfa98EVUwFF6KJAvygg5b14j9yjl-Cok4PyvNLWr9D7my6Qe-MrXvPUsCUCapTQb_t6kNXuj2tlnoeURG_NBCmeLNDSdy2wthneUnNryw7A0VJaKRzLzsMcqvAKHmuWWL9WbgJ8Qv2wPfEG4Qhlxl06aff8KznZEFBoAlIwRJENXhyiQwfy9eS1/s16000/Smoked%20Brisket%2008062022%20DSC_6542.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">To finish it all off, we poured off the juices from the foil wrap into a fat separator and strained the beef jus onto the brisket to boost flavor and keep it juicy when we reheat it. </td></tr></tbody></table></div><p></p><p></p><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: justify;">Easy, peasy, nice and beefy!<br /></td></tr></tbody></table></div><p></p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-42764467639668433852022-07-23T12:00:00.001-04:002022-07-23T12:00:00.186-04:00How to Set Up a Two-Zone Fire in a Kamado Grill<p class="MsoNormal">[FTC Standard Disclosure] We received no compensation for this post. We mark any links that may earn us a commission as [Affiliate Link]</p><p class="MsoNormal" style="text-align: justify;">“I think this is the best chicken I've ever had,” my youngest son's girlfriend said as we finished eating this Bacon Caprese Chicken. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdNEDjYQXaAYftVBcMY_jkLrAdRV6Fue_4ZAfcdHVo9iYdouimm2jMVVNykpFUH0CQIwdtbhnRT5k0ETbbXDEZlkdNarq_VSiJ1GX5oFvJIiQuLeaDKMLFtY7TI9Iv8cuUjrqvRWVPG77DTtw9_rGgmu_r2nZg7-lsEzYujtp6flI2LA3QOnqylLv/s500/Bacon%20Caprese%20Chicken%20DSC_0309%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Bacon Caprese Chicken on the Big Green Egg kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdNEDjYQXaAYftVBcMY_jkLrAdRV6Fue_4ZAfcdHVo9iYdouimm2jMVVNykpFUH0CQIwdtbhnRT5k0ETbbXDEZlkdNarq_VSiJ1GX5oFvJIiQuLeaDKMLFtY7TI9Iv8cuUjrqvRWVPG77DTtw9_rGgmu_r2nZg7-lsEzYujtp6flI2LA3QOnqylLv/s16000/Bacon%20Caprese%20Chicken%20DSC_0309%20sq.jpg" title="Bacon Caprese Chicken on the Big Green Egg kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacon Caprese Chicken with Rice Pilaf</td></tr></tbody></table><br /><p class="MsoNormal" style="text-align: justify;">It is grilled chicken adorned with a thick, garlicky balsamic glaze and topped with double-smoked bacon, mozzarella, and an herbed slice of tomato.</p><p class="MsoNormal" style="text-align: justify;">This is just a variation of Eating Well's <a href="https://www.eatingwell.com/recipe/7901437/grilled-caprese-chicken/">Tomato and Mozzarella Smothered Grilled Chicken</a> (June 2021), so I won't post the recipe, just what we did differently....like adding double-smoked sweet bacon. Since I was grilling mine, I chose a two-zone fire to avoid burning the balsamic glaze.</p><h2 style="text-align: left;">Two-Zone Fires</h2><h3 style="text-align: left;">So what is a Two-Zone Fire and when do you use it?</h3><p class="MsoNormal" style="text-align: justify;">Renown grilling expert Steven Raichlen writes in <a href="https://amzn.to/3PelaIg">The Barbecue Bible</a>, <i>“In a two-zone fire, you spread the coals out in a single layer over about two-thirds of the bottom grill grate, leaving one third of the grate coal free. The zone with the coals is your cooking area – use it for grilling simple foods for a small number of people. The coal-free zone is your cool or safety zone. To control the exposure to the heat, move the food closer to or farther away from the lit coals.”</i> (Raichlen 18)</p><p class="MsoNormal" style="text-align: justify;">It is important to note that a<i style="font-weight: bold;"> two-zone fire involves a heat gradient;</i> it's not an on/off type of direct and indirect heat. <span></span></p><a name='more'></a><p></p><h3 style="text-align: left;">Setting up a Two-Zone Fire on a Kamado Grill</h3><p class="MsoNormal" style="text-align: justify;">With a kettle grill, it's easy to set up a Two-Zone Fire as Raichlen describes. But the design of a kamado grill like a Big Green Egg or Kamado Joe presents unique challenges. Typically, the indirect setup of a kamado requires placing a heat deflector (heat stone, ConvEGGtor, etc.) between the fire and food. </p><h4 style="text-align: left;">Option 1 – Inserting or removing a heat deflector</h4><p class="MsoNormal" style="text-align: justify;">When I first started cooking on an Egg, this was our only option. To switch from direct to indirect, you'd have to glove up, remove hot metal components and insert a heat deflector. To change from indirect to direct, you'd do the opposite, having to handle and find a place to put a hot heat deflector. This requires a lot of handling and is a pain to switch back and forth, especially if doing it more than once. This method doesn't provide the transition area between direct and indirect - it's all or nothing.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudnzSsKg6mnNXgNBUbpVPFR8ciIBuV3AgHAQmUI0E0vAkIff3XvWfbxZc1yUMLesVcwTk2rqgql_LCwfgInIYD8L44jKoKTEVh_iHpZsMqs0nrg9MAK-mNpRyl3n5sroKV_TVcw9S7-ZAN4bbqtLA4c6Nw-t6NtZYu_iFUg_T0rwakzChcxD6Q4qQ/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0172.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Putting a cast iron plate setter onto a big green egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudnzSsKg6mnNXgNBUbpVPFR8ciIBuV3AgHAQmUI0E0vAkIff3XvWfbxZc1yUMLesVcwTk2rqgql_LCwfgInIYD8L44jKoKTEVh_iHpZsMqs0nrg9MAK-mNpRyl3n5sroKV_TVcw9S7-ZAN4bbqtLA4c6Nw-t6NtZYu_iFUg_T0rwakzChcxD6Q4qQ/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0172.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding or removing a heat deflector isn't too bad to do once during a cook. A good example would be slow smoking a thick steak and then removing the deflector to sear the steak directly for a reverse flow. But you certainly wouldn't want to have to switch it back and forth several times.</td></tr></tbody></table><h4 style="text-align: left;">Option 2 – Using a half-moon heat deflector</h4><p class="MsoNormal" style="text-align: justify;">When multi-tier racks and half moon stones appeared on the scene, they changed the game. You can set up a rack with a half-moon heat deflector to shield just one side of the grill. So one side has direct heat, and the other side indirect heat.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0m_mSJUVjEAhduHt8sG63bMkSBwXoG2D4cKYFYPbJNzArM2taKNVI0sKCiR1jQvnwPaYA1AfwATPyguMvc-y-VyHxGjN3JMkch51WnbxtNW7c1EIqSBZtsFM6T66AcLkLZOUXhl4AdZOUdvH7IKuh0FU6sXFlhyAmaZfwELJcGcfJBbz4Nwymdhv/s500/Bacon%20Caprese%20Chicken%20DSC_0519.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Using a half-moon piece to set up a two-zone fire on a kamado grill Big Green Egg" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0m_mSJUVjEAhduHt8sG63bMkSBwXoG2D4cKYFYPbJNzArM2taKNVI0sKCiR1jQvnwPaYA1AfwATPyguMvc-y-VyHxGjN3JMkch51WnbxtNW7c1EIqSBZtsFM6T66AcLkLZOUXhl4AdZOUdvH7IKuh0FU6sXFlhyAmaZfwELJcGcfJBbz4Nwymdhv/s16000/Bacon%20Caprese%20Chicken%20DSC_0519.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Using a half-moon to set up a two-zone fire: direct grilling on the left, indirect on the right.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;">Option 3 – Using a fire-bowl divider</h4><p class="MsoNormal" style="text-align: justify;">This is my preferred method because it more closely resembles doing what Raichlen says. In the first two options, the food is blocked from the direct heat. When using a fire-bowl divider, the “indirect” side is more of a heat gradient because the food isn't blocked from the direct heat; it is just moved away from it. </p><p class="MsoNormal">Primo Grills was one of the first kamado grills that I recall seeing use a fire-bowl divider. Not saying they were the first, just the first that I noticed. </p><p class="MsoNormal"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBchNx-uRpj-7L6XX4vTgw72W5ij42hJg5mqflMi-eomDfvfPOG03W5V-hOdejm7w9iliAtIZ1bXwBwOoorzKxthf0r6DF85e24o6O-aQxe5lLxEudUMKJBQn-pxWMRUULaF5hCM4utwaN4LqNQH2kHYJv-S-Tzb647ZR8cQGHrZatDob1tbpktkDG/s500/41WConv9XXL._AC_.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="343" data-original-width="500" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBchNx-uRpj-7L6XX4vTgw72W5ij42hJg5mqflMi-eomDfvfPOG03W5V-hOdejm7w9iliAtIZ1bXwBwOoorzKxthf0r6DF85e24o6O-aQxe5lLxEudUMKJBQn-pxWMRUULaF5hCM4utwaN4LqNQH2kHYJv-S-Tzb647ZR8cQGHrZatDob1tbpktkDG/w400-h275/41WConv9XXL._AC_.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Divider plate for the Primo ceramic grill.<br />Primo Fire Divider <a href="https://amzn.to/3PelaIg">[Affiliate Link]</a></td></tr></tbody></table><br /><p class="MsoNormal">For my kamados, I like to use a Kick Ash Basket with a Coal Separator, which I used for this recipe.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaruvFXfTd5lS0xMvnhT1Di5omoO7WsuWiE8oYunIexTn6kpmKZSVKpPwck8J3Uxf9-b1sjwVzSR82Dz2iZkxPmxg7kMr_kUd6_xMcW60b6xqfGkYINEc2Ew_H3xbX_eUqtFtH-eEqlFZZt8QtaJpuXVH1Gl0BbBI8dWfAwLxK40HC4hP_e2yCDPzQ/s500/Bacon%20Caprese%20Chicken%20DSC_0283.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Using a Kick Ash Basket and adjustable divider to create a two zone fire in a kamado grill." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaruvFXfTd5lS0xMvnhT1Di5omoO7WsuWiE8oYunIexTn6kpmKZSVKpPwck8J3Uxf9-b1sjwVzSR82Dz2iZkxPmxg7kMr_kUd6_xMcW60b6xqfGkYINEc2Ew_H3xbX_eUqtFtH-eEqlFZZt8QtaJpuXVH1Gl0BbBI8dWfAwLxK40HC4hP_e2yCDPzQ/s16000/Bacon%20Caprese%20Chicken%20DSC_0283.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kick Ash Basket with an <a href="https://www.kickashbasket.com/Adjustable-Divider--Large_p_67.html">Adjustable Divider</a>.</td></tr></tbody></table><br /><p class="MsoNormal">Speaking of this recipe, let's get back to that cook.</p><h3 style="text-align: left;">Bacon Caprese Chicken</h3><p class="MsoNormal" style="text-align: justify;">After looking at the original recipe, I thought adding some bacon would be a good idea. I fired up the Oklahoma Joe's Rider DLX pellet grill to double-smoke some bacon I had dusted with brown sugar. I smoked them at 300f with cherry-oak-hickory pellets until the bacon was crispy.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VNQ5QzefXDQQncirgSW5qiASJMdYfIWcT0q6lgfB6bQivPQ-GVjp-8S6ewuRkMlkP0r8UuBWNH7z4XLTZF4vQQ4YMNLUpQX-Mz9fFIiusAwKOqYDdQb5M-vmrMtgSeFEjJIu9BohdnD3gVePuEMd2I0c6u_Zmv8t8mAnle3ETKwp1vuCCuMt5LDe/s500/Bacon%20Caprese%20Chicken%2020220708_192950.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VNQ5QzefXDQQncirgSW5qiASJMdYfIWcT0q6lgfB6bQivPQ-GVjp-8S6ewuRkMlkP0r8UuBWNH7z4XLTZF4vQQ4YMNLUpQX-Mz9fFIiusAwKOqYDdQb5M-vmrMtgSeFEjJIu9BohdnD3gVePuEMd2I0c6u_Zmv8t8mAnle3ETKwp1vuCCuMt5LDe/s16000/Bacon%20Caprese%20Chicken%2020220708_192950.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used Trevor's Oklahoma Joe's Rider to smoke the bacon. I used a light sprinkling of brown sugar, not the typical "candied bacon." I wanted the sweetness to be subtle.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXOh0ztQyuCWWFO2IkY9xfvd2Q6xQZZYebKttwHZXNW7XETW9T9l_3nEquoP8mhopHU9ugjVlLYo4Q7uRLg7XcphZ5G1pVuaEp31VCXhkba4szkvJ4FT89Co6crvxIDX94TJ6-jrHuhYMQdlwp9cSzB5FFbFLcio8ZzpHC9K6tdjh1fs7KGr_5Kw7/s500/Bacon%20Caprese%20Chicken%20DSC_0285.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Girl Carnivore's Over Easy Seasoning is amazing stuff. it rocks on eggs, chicken, homemade ranch, and more." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXOh0ztQyuCWWFO2IkY9xfvd2Q6xQZZYebKttwHZXNW7XETW9T9l_3nEquoP8mhopHU9ugjVlLYo4Q7uRLg7XcphZ5G1pVuaEp31VCXhkba4szkvJ4FT89Co6crvxIDX94TJ6-jrHuhYMQdlwp9cSzB5FFbFLcio8ZzpHC9K6tdjh1fs7KGr_5Kw7/s16000/Bacon%20Caprese%20Chicken%20DSC_0285.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The tomatoes have been lackluster so far this summer. I seasoned them with Kita's <a href="https://spiceology.com/products/girl-carnivore-over-easy-egg-everything-glass-jar/">Over Easy Seasoning</a> to give them a flavor boost. It is fantastic on eggs, chicken, and in homemade ranch dressing. It takes tomatoes to another level.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHpmCV8orbdU-j2lM9ILtrGaAlT2pLW89YmpbnDXm4oHwXL-LI736xVx-fvqL6tB5t8Ol0UFUK_ZDCulZ0rDCuqerXUBi8kMAu5XwrX1WcPKt5KoPjNy8fS8B0P1n72MfD-Csebw49PIScNOsnp0NXVBp1vGjiC2zA0whnIa1fkSroWFbPH3IXipd/s500/Bacon%20Caprese%20Chicken%20DSC_0288.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHpmCV8orbdU-j2lM9ILtrGaAlT2pLW89YmpbnDXm4oHwXL-LI736xVx-fvqL6tB5t8Ol0UFUK_ZDCulZ0rDCuqerXUBi8kMAu5XwrX1WcPKt5KoPjNy8fS8B0P1n72MfD-Csebw49PIScNOsnp0NXVBp1vGjiC2zA0whnIa1fkSroWFbPH3IXipd/s16000/Bacon%20Caprese%20Chicken%20DSC_0288.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Instead of just boneless skinless chicken breast halves, I like to get trimmed chicken breast fillets. The packer removes the side meat and tenderloin, so you get uniform-sized breasts.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWIGPbfQDvAS7cMP4zk3wVlmr00bCKOKCyIljuOA4TdXTPHaTrh7LLPsdrVKW2SeA0oSnw4C9J8-JZeJrq-Kyn7Zwb3Q7Oa_ghwg1EkATeKCP4y-6dwk0GZV5ulYgXTKd1EcKiSZER_Efd_SL9xB50pZoixDUBgt_IcK7Pq3l-oUt4xxMsb5RDVxG/s500/Bacon%20Caprese%20Chicken%20DSC_6240.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWIGPbfQDvAS7cMP4zk3wVlmr00bCKOKCyIljuOA4TdXTPHaTrh7LLPsdrVKW2SeA0oSnw4C9J8-JZeJrq-Kyn7Zwb3Q7Oa_ghwg1EkATeKCP4y-6dwk0GZV5ulYgXTKd1EcKiSZER_Efd_SL9xB50pZoixDUBgt_IcK7Pq3l-oUt4xxMsb5RDVxG/s16000/Bacon%20Caprese%20Chicken%20DSC_6240.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The recipe didn't call for seasoning the chicken other than the glaze. I gave the breasts a good dose of Kinder's Garlic and Herb anyway. I believe we picked this up at Wally World.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGqTGUXX9d03t2-jpGvCRzHq9wbpumFe8aJ_oX3E8mA1Zw58uzqtz8UB0gvJDCMaZVWdCWvqq_FlcVTXfHBmQJ5Dvr60QJlP8IfQe2KwRFJcPeK3x2gygUQwIWqtQKYd3pfjemV47zklNZZmh5RgdT238J7GlMxyGe48kJPChsCnZzi5DIy5GmUeO/s500/Bacon%20Caprese%20Chicken%20DSC_6254.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGqTGUXX9d03t2-jpGvCRzHq9wbpumFe8aJ_oX3E8mA1Zw58uzqtz8UB0gvJDCMaZVWdCWvqq_FlcVTXfHBmQJ5Dvr60QJlP8IfQe2KwRFJcPeK3x2gygUQwIWqtQKYd3pfjemV47zklNZZmh5RgdT238J7GlMxyGe48kJPChsCnZzi5DIy5GmUeO/s16000/Bacon%20Caprese%20Chicken%20DSC_6254.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The <a href="https://www.chainoflakeseggfest.com/">Chain of Lakes Eggfest in Winterhaven, Florida</a>, is one of our favorites. I have had this engraved Rhinehardt knife for a year and a half and just now noticed that the logo is wearing a facemask 😆😆</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGqcK5JepQ2lhx7Vcp4aI3HoXxYjCbc4d_TsnhfG7-ZZD-cBMSlRZxRjXWBCEt65kYj_w4Seo44EfweC1gpUXB7HK4ygaftTEupS-Z-89o_HxaYRUZ5aO4KvgKrBak0NBaN-5CgueegGkVSDV5Kl_59iZ5M-Dqk4_s5fho7iyh6qFg9hJP2CsTgzi/s558/Bacon%20Caprese%20Chicken%20DSC_0294.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Grilling chicken on a Big Green Egg" border="0" data-original-height="558" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGqcK5JepQ2lhx7Vcp4aI3HoXxYjCbc4d_TsnhfG7-ZZD-cBMSlRZxRjXWBCEt65kYj_w4Seo44EfweC1gpUXB7HK4ygaftTEupS-Z-89o_HxaYRUZ5aO4KvgKrBak0NBaN-5CgueegGkVSDV5Kl_59iZ5M-Dqk4_s5fho7iyh6qFg9hJP2CsTgzi/s16000/Bacon%20Caprese%20Chicken%20DSC_0294.jpg" title="Bacon caprese chicken on the Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I started by searing the breast over the coals for 6 minutes...</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFUPtdaFaEDczLcpoosKBSaETZ_qrHoPyRf3DmbD3STQIR3wP7YErJbVgslMdbihGaMzzIbMTa2hy6dEYkzM-RWW6Q1cNS7st2i6SbQfGDfpGzowKJhVomAOBZ9z240JIU1UYyye8HpZ1CpaIgmb8GiuUBUOjiNK8kL4V6R1_cu5DriVY8E1-6lVT/s500/Bacon%20Caprese%20Chicken%20DSC_6258.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFUPtdaFaEDczLcpoosKBSaETZ_qrHoPyRf3DmbD3STQIR3wP7YErJbVgslMdbihGaMzzIbMTa2hy6dEYkzM-RWW6Q1cNS7st2i6SbQfGDfpGzowKJhVomAOBZ9z240JIU1UYyye8HpZ1CpaIgmb8GiuUBUOjiNK8kL4V6R1_cu5DriVY8E1-6lVT/s16000/Bacon%20Caprese%20Chicken%20DSC_6258.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Then I flipped the breast and gave them three more minutes.<br /><a href="https://www.cast-iron-grate.com/">Cast iron grate from Craycort</a>. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bkRwUKTAQmyLrejz9GTrDm10usH6EF6Vx182ULhxaXCMcP7-FZ8kZCRZ8LU-aqwYKg3FXwh7N_4FTURcM91iAQ5f6v5ZVeBXE9aDl3hkLOT5wGKy538YG0sLw252QBgz7gkkTiGyQQRj0lHxsHgaIfXG_Z9yQOQRcouFU5sdS7KqGQtjLl9sTwZG/s500/Bacon%20Caprese%20Chicken%20DSC_0298.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bkRwUKTAQmyLrejz9GTrDm10usH6EF6Vx182ULhxaXCMcP7-FZ8kZCRZ8LU-aqwYKg3FXwh7N_4FTURcM91iAQ5f6v5ZVeBXE9aDl3hkLOT5wGKy538YG0sLw252QBgz7gkkTiGyQQRj0lHxsHgaIfXG_Z9yQOQRcouFU5sdS7KqGQtjLl9sTwZG/s16000/Bacon%20Caprese%20Chicken%20DSC_0298.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can see how thick and sweet the glaze was. I was concerned it would burn on the grill, which is why I waited to glaze, used a lower grilling temp of 400f, and used the two-zone fire.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06SMBgQOzGmyMGQqTUFuxq1uxf16U8CDn81mLSUlMsrlVUF_ElYXeIdStnwi_XiBBC6beiFqxwZE4RdCVfCSYUPwl9F4YZrXG_MaQxvCRMpEPQulFhFiSGdHlgepszmqNTOQwCGiX31wU03N8SPNCJaKaorymwmC-XXjczCqrTMEf0FBru2yxInJp/s500/Bacon%20Caprese%20Chicken%20DSC_6261%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="glazing Bacon Caprese Chicken" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06SMBgQOzGmyMGQqTUFuxq1uxf16U8CDn81mLSUlMsrlVUF_ElYXeIdStnwi_XiBBC6beiFqxwZE4RdCVfCSYUPwl9F4YZrXG_MaQxvCRMpEPQulFhFiSGdHlgepszmqNTOQwCGiX31wU03N8SPNCJaKaorymwmC-XXjczCqrTMEf0FBru2yxInJp/s16000/Bacon%20Caprese%20Chicken%20DSC_6261%20sq.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After a total of 9 minutes, I applied the glaze...</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVrPuHpICwiBM-XWtysfnPjYu42lfBuJNqs6NhLaQaBQC3L-0TkcsfaRqcQH5KTmgqwqjGqj5JCpoaMIq9l0W7xwYcy11BPpLZ6jDa8PR8n_NAhQvFPqSpoSFyeTOWEIsYvXzIZh0AVGT2zA-WVa6F3lBU441uH_GWFWtkSFevSqTGLY1U5mzkVm9/s755/Bacon%20Caprese%20Chicken%20DSC_6264.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Bacon caprese chicken on the Big Green Egg" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVrPuHpICwiBM-XWtysfnPjYu42lfBuJNqs6NhLaQaBQC3L-0TkcsfaRqcQH5KTmgqwqjGqj5JCpoaMIq9l0W7xwYcy11BPpLZ6jDa8PR8n_NAhQvFPqSpoSFyeTOWEIsYvXzIZh0AVGT2zA-WVa6F3lBU441uH_GWFWtkSFevSqTGLY1U5mzkVm9/s16000/Bacon%20Caprese%20Chicken%20DSC_6264.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Glazed and infused - alright, alright, alright.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislYByvqxVWUNaXqyj2JMjW9S6lgtyuN7tKvzsIAqYrHAh0zpD3zwBy8bPQt1eYKmgBFPWQaN49q-uGcxx2P8F8t-oRso4cLf1z5y4PLTEUVNZuJNS-IUWqwB_gdiikqwBoTD-63Xm_hjTUgU_8bn__FSeWbp_ngLX7kH-LL0njSAhvU5eQO_tbyNS/s500/Bacon%20Caprese%20Chicken%20DSC_6270.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislYByvqxVWUNaXqyj2JMjW9S6lgtyuN7tKvzsIAqYrHAh0zpD3zwBy8bPQt1eYKmgBFPWQaN49q-uGcxx2P8F8t-oRso4cLf1z5y4PLTEUVNZuJNS-IUWqwB_gdiikqwBoTD-63Xm_hjTUgU_8bn__FSeWbp_ngLX7kH-LL0njSAhvU5eQO_tbyNS/s16000/Bacon%20Caprese%20Chicken%20DSC_6270.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After glazing 9 minutes in, I shifted the chicken to the indirect side and topped them with some mozzarella.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWASjUN4PN1zQ8Uk7V5RIxhIhimN3J76CU-WpNOwvYOfqUD8-NWChCpZ7bQYpgjPdk2blEZgdl0YXQoBZS-oMug1CIrA-ZkBFpRtx-12R4Gzo3e14WJb3Y7XFhW3md1aL8QOg_YkMPkGHg-QKmJTgQhP7K4anrZEm9upuwnqZuIMpGS3N9fIMNn1i0/s500/Bacon%20Caprese%20Chicken%20DSC_0299.jpg" style="margin-left: auto; margin-right: auto;"><img alt="bacon caprese chicken on a kamado grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWASjUN4PN1zQ8Uk7V5RIxhIhimN3J76CU-WpNOwvYOfqUD8-NWChCpZ7bQYpgjPdk2blEZgdl0YXQoBZS-oMug1CIrA-ZkBFpRtx-12R4Gzo3e14WJb3Y7XFhW3md1aL8QOg_YkMPkGHg-QKmJTgQhP7K4anrZEm9upuwnqZuIMpGS3N9fIMNn1i0/s16000/Bacon%20Caprese%20Chicken%20DSC_0299.jpg" title="How to set up a two zone fire in a kamado grill" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In this picture, you can see how the chicken is over the void or indirect side. I purposely put the tapered end of the chicken breasts facing away from the hot coals. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5H3codVbZ83-wcPjr17PGqfy9VvRAvd3uLeritFX1sxVb0aA95hk7F9ZbZ-pJT6XMqxgLk2nMdfHttjREQvJBwsxNjHSUTkogNqp0T4xlbRglMYsILQgV5R8RoHFNV9m7WCXX7o2oxia4LfTB8ul1p0QyRRkMlEIUS_rrVA3n32OWBQY3W05aV3ot/s625/Bacon%20Caprese%20Chicken%20DSC_6272.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5H3codVbZ83-wcPjr17PGqfy9VvRAvd3uLeritFX1sxVb0aA95hk7F9ZbZ-pJT6XMqxgLk2nMdfHttjREQvJBwsxNjHSUTkogNqp0T4xlbRglMYsILQgV5R8RoHFNV9m7WCXX7o2oxia4LfTB8ul1p0QyRRkMlEIUS_rrVA3n32OWBQY3W05aV3ot/s16000/Bacon%20Caprese%20Chicken%20DSC_6272.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Of course, the lid is to be closed; I just had it open for the pictures.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqPptfFFxTRLPL6gmKn0SfmKgV0EucUgfbwitAQymiQSzeYezq4SrEL3dt9DSedqzjxH8MkRGNm_gN1PyRP7DI-HljLqCGtizZoY9D9wD-RfHbmgMptDgKOIND3JgcfI5Lpe1RpcHR9YaEmOGp_Xkn7fN0gLAORl5MsawXNgKN7BHiKEhsRkui6hm/s625/Bacon%20Caprese%20Chicken%20DSC_6278.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqPptfFFxTRLPL6gmKn0SfmKgV0EucUgfbwitAQymiQSzeYezq4SrEL3dt9DSedqzjxH8MkRGNm_gN1PyRP7DI-HljLqCGtizZoY9D9wD-RfHbmgMptDgKOIND3JgcfI5Lpe1RpcHR9YaEmOGp_Xkn7fN0gLAORl5MsawXNgKN7BHiKEhsRkui6hm/s16000/Bacon%20Caprese%20Chicken%20DSC_6278.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Then more bacon and more cheese, because we need more good in the world.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbg1VcKH6BHkE_ZtzSfiQnetJiiZoSX0NVRWARezO_ow5wSf1SwTEHxwJZGUpJFTZIsZ7u1sexSIJxsjIXjaCL7Tkcb3beG9N2EgIvKCDeTG_Gck3Eara7hIQCIv7vrj5Or_QxATj_O3IlqF74MWx1jIgdVgUVdN0OfW74aL_STZCpvTg4uTlkXkY/s500/Bacon%20Caprese%20Chicken%20DSC_6284.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="331" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbg1VcKH6BHkE_ZtzSfiQnetJiiZoSX0NVRWARezO_ow5wSf1SwTEHxwJZGUpJFTZIsZ7u1sexSIJxsjIXjaCL7Tkcb3beG9N2EgIvKCDeTG_Gck3Eara7hIQCIv7vrj5Or_QxATj_O3IlqF74MWx1jIgdVgUVdN0OfW74aL_STZCpvTg4uTlkXkY/s16000/Bacon%20Caprese%20Chicken%20DSC_6284.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used my trusty Thermopen IR to check the internal temps. I would typically pull these about 160f, but tbh, I got distracted. It didn't make a lick of difference in this case.<br /><a href="https://www.thermoworks.com/thermapen-ir/?tw=NIBBLEMETHIS">Thermoworks IR [Affiliate Link]</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9r3Oqz9smB0Q8LTC94uLSrsHjQ0YpMx-UZwhPjHs3KWUEnVlEiXDO-z4sSNHuDGCEZIOwHpkgO_MrmsJhATzSj0QDORU_QkD8pcqg4gFOZVGdTw6s9ruU-vENYbFkDdptxwiej0JkfqFnT56WKxZWCGH5c416Fyl_6Buk8zaGnL5uGSYcys2ASLJ/s500/Bacon%20Caprese%20Chicken%20DSC_6285.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9r3Oqz9smB0Q8LTC94uLSrsHjQ0YpMx-UZwhPjHs3KWUEnVlEiXDO-z4sSNHuDGCEZIOwHpkgO_MrmsJhATzSj0QDORU_QkD8pcqg4gFOZVGdTw6s9ruU-vENYbFkDdptxwiej0JkfqFnT56WKxZWCGH5c416Fyl_6Buk8zaGnL5uGSYcys2ASLJ/s16000/Bacon%20Caprese%20Chicken%20DSC_6285.jpg" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQN7N-jpzgCspqrvgCjy0FwbbB_mycZFQSRjk3OXRaZy3Oymuhrd0jrdnd-zKVqYuJnki_dCec7doH19-DJI2HlT62DYVHE5a3iW0Ghxqn5kTW9Kr9tWlPvG6IWZuoNPH01dI77ZGShjpZd5Ntr_qvVQ7-v3viOdsza2TE4oojppbVToY7zDvwpRE/s500/Bacon%20Caprese%20Chicken%20DSC_6290%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQN7N-jpzgCspqrvgCjy0FwbbB_mycZFQSRjk3OXRaZy3Oymuhrd0jrdnd-zKVqYuJnki_dCec7doH19-DJI2HlT62DYVHE5a3iW0Ghxqn5kTW9Kr9tWlPvG6IWZuoNPH01dI77ZGShjpZd5Ntr_qvVQ7-v3viOdsza2TE4oojppbVToY7zDvwpRE/s16000/Bacon%20Caprese%20Chicken%20DSC_6290%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I rained a little fresh basil over it all to finish.</td></tr></tbody></table><br /><p class="MsoNormal">Definitely a 10/10 chicken experience. The acidic, herby bite of the tomato, the gooey cheese, smoky bacon, and juicy chicken was amazing. The glaze was perfectly cooked on; it didn't burn at all.</p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-83262796847193073642022-07-15T15:08:00.001-04:002022-07-15T15:08:18.574-04:00Oklahoma Joe's Rider DLX aka "The Survivor"<p> [FTC Standard Disclosure] We received no compensation for this post. </p><p>My smoker has come home from college! </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwy93NW9M_-xGaEehrDgWXAy8ddt2aixqpi7eha21noJ58-Xhvb9P_g3DGV9ZXPBIz1mUv-CxUQNfEmcf4NlFaFyBNLbvL8pMS_QZ5oBpoYDK4rkfVOFe3zrlNCrpRz0isQwrXx4BdcCMdl-Mv0ewE7ZBykkl1Q5m0lcHUych_3cKbRjDRxtjggQK/s500/The%20Survivor%2020220701_181326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwy93NW9M_-xGaEehrDgWXAy8ddt2aixqpi7eha21noJ58-Xhvb9P_g3DGV9ZXPBIz1mUv-CxUQNfEmcf4NlFaFyBNLbvL8pMS_QZ5oBpoYDK4rkfVOFe3zrlNCrpRz0isQwrXx4BdcCMdl-Mv0ewE7ZBykkl1Q5m0lcHUych_3cKbRjDRxtjggQK/s16000/The%20Survivor%2020220701_181326.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I don't nickname many of my grills but after 2 years of service at a house with 9 college students, I've nicknamed this one "The Survivor".</td></tr></tbody></table><br /><p style="text-align: justify;">When our youngest son moved out of the fraternity house and into a house in "The Fort" 2 years ago, I let him have his pick of all my grills and smokers to take with him. He didn't hesitate to pick my <a href="https://www.oklahomajoes.com/rider-pellet-grills">Oklahoma Joe's Rider DLX</a> because he loved the convenience and the ability to switch between smoking and grilling. </p><p style="text-align: justify;">I felt bad about sending this smoker/grill to be the only grill for a house of 9 young men attending the Univerity of Tennessee. I mean....<i><b>I remember the stupid stuff I did in college</b></i> and could only imagine what that poor grill was enduring. Words like abuse, neglect, and mistreatment came to mind.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LhN3SbaB63TjGyc9c5TdEjWRjUmnEyZK0cpFEYhAkxoStPW2YC_6Qr04GrAmGOL2vrlXSUCPjJZhaVtPQg4JJ5mO1hBGNcA25GSSAm4BoRXU5PY0a4_aSsuhp_ta6Fc00-CPwms0-YS8yXjeFpprXzGfunETn_uvyRsG4wbe5ITpUBKwV2LfJZKb/s500/20200923_202529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LhN3SbaB63TjGyc9c5TdEjWRjUmnEyZK0cpFEYhAkxoStPW2YC_6Qr04GrAmGOL2vrlXSUCPjJZhaVtPQg4JJ5mO1hBGNcA25GSSAm4BoRXU5PY0a4_aSsuhp_ta6Fc00-CPwms0-YS8yXjeFpprXzGfunETn_uvyRsG4wbe5ITpUBKwV2LfJZKb/s16000/20200923_202529.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Look at that poor smoker. Yes, it is literally <b>chained up</b> outside! <br />[Cue Sarah McLachlan's Angel]</td></tr></tbody></table><h3 style="text-align: justify;">Damage Assessment</h3><p style="text-align: justify;">But now that our youngest has graduated and the Oklahoma Joe's Rider DLX returned home a few weeks ago, I was pleasantly surprised. </p><p style="text-align: justify;"></p><ul><li>Sure it had been used heavily and the interior had a lot of build-up. </li><li>The bottom tray had fallen off and we only had one of the nuts/bolts left.</li><li>The bolt that secures the upper lid was missing.<span><a name='more'></a></span></li><li>The pellet tube was jammed.</li><li>Someone had stolen the grill cover, so the exterior was a little weathered**. </li><li>Someone had stolen the pellet caddy that fits the bottom of the hopper.</li></ul><p></p><h3 style="text-align: justify;">Grill Rehab</h3><p style="text-align: justify;">I spent about an hour rehabbing the grill.</p><p style="text-align: justify;"></p><ul><li><b>Jammed feed tube </b>- This happens when pellets are left in the tube for a prolonged time, get wet, and swell. I removed the control panel, took off the hopper (total of 7 bolts), and removed the auger to clear the tube.</li><li><b>Dirty interior</b> - I removed the fire pot housing and used a 6" putty knife to scrape out the bottom. I used a nylon brush to remove the encrusted crud from the cast iron grates.</li><li><b>Bottom tray</b> - I went to Elder's Ace Hardware and their always helpful staff helped us find exactly the parts that we needed to re-install the tray.</li><li>'<b>Tis the Season to Reseason</b> - I wiped the grill down with a light coat of oil, fired it up to 250°f for 1 hour and then bumped it up to 300°f for a second hour. </li></ul><h3>Back to Action</h3><div>So after 2 years of college life at a house with 9 fraternity brothers, the Oklahoma Joe's Rider DLX only took an hour of service to get back in shape.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcthaulr0KxsVxtNOT5LCEreElG8M0j89j6HctRO3X5ApTT5PwubMf6I1ezo3X7sXz4UcZIRJp9gWXOgr8d4z9-VvAzPiuwcK3wzYXAMvg96AycKsRIBs1nulxEXy90ZRInLeIybPQh60z9KeScU9z16QNaJD-QVu_xs1n5jYFBAqmo-bJ6udycfW/s500/The%20Survivor%2020220703_144522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="473" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcthaulr0KxsVxtNOT5LCEreElG8M0j89j6HctRO3X5ApTT5PwubMf6I1ezo3X7sXz4UcZIRJp9gWXOgr8d4z9-VvAzPiuwcK3wzYXAMvg96AycKsRIBs1nulxEXy90ZRInLeIybPQh60z9KeScU9z16QNaJD-QVu_xs1n5jYFBAqmo-bJ6udycfW/s16000/The%20Survivor%2020220703_144522.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Reseasoned and happy to be home!</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSh7CXbNpDe6zWgt4rAsNG0NIBz3jBLL8U7RRiCox6pP46gZxyPozNAVA_7-GEI-EhB7xbENPzUFqt2aaouIwBiaiOxYQ-6_NjGaoJQnWkvX2yhy_YeZFVaU6CpeOtdgH2Ek4nY6wVTUbrGm5dabUXeJ4UD0vyoe17yQABRc7lTRzY4tCkVguQHXG/s500/The%20Survivor%20DSC_0331.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSh7CXbNpDe6zWgt4rAsNG0NIBz3jBLL8U7RRiCox6pP46gZxyPozNAVA_7-GEI-EhB7xbENPzUFqt2aaouIwBiaiOxYQ-6_NjGaoJQnWkvX2yhy_YeZFVaU6CpeOtdgH2Ek4nY6wVTUbrGm5dabUXeJ4UD0vyoe17yQABRc7lTRzY4tCkVguQHXG/s16000/The%20Survivor%20DSC_0331.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The only thing I still have to fix is the retaining bolt that holds the lid in place. I just need to take the one from my other Rider to Ace so I can match up a replacement. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrGEkt5nBvs2XNv2CeTh0Flobdc1XwcUkG0daakTH04Ge2w-CLqvs_gBAuMAAmfsNN68ID0b9M0p5xbk8utKUHVlfA46XxGngWdLvMbihTvBtH20Ny-GYMxV6DM7nSESzsA1aEnpZp1Qdvzn3_FyBLm0Ru4-NqqerA2mBkUA83fIqevBSjClvEJ4G/s582/The%20Survivor%20DSC_0338.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="582" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrGEkt5nBvs2XNv2CeTh0Flobdc1XwcUkG0daakTH04Ge2w-CLqvs_gBAuMAAmfsNN68ID0b9M0p5xbk8utKUHVlfA46XxGngWdLvMbihTvBtH20Ny-GYMxV6DM7nSESzsA1aEnpZp1Qdvzn3_FyBLm0Ru4-NqqerA2mBkUA83fIqevBSjClvEJ4G/s16000/The%20Survivor%20DSC_0338.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The best thing you can do for a grill is to use it frequently so I've been using this Rider a lot in the past 2 weeks instead of Rider #2 in the backyard.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfSNXbVlMkXUESik9JhHJDf7cPUx16o65522Drh7HS_JOomjuOEXHVCTqErPHkN1YQ0KgHJ0RFzcrH0v4-7AcNu80YBG10dtITx5-qXso99Ee3M6SjWM4rJMllDObjZfksmhCh3YkLy2YB3IKykGyB32Q5BGJPZRmTQG6kMCOJwBP50SN1LDrQrQ_/s750/The%20Survivor%20DSC_0355.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfSNXbVlMkXUESik9JhHJDf7cPUx16o65522Drh7HS_JOomjuOEXHVCTqErPHkN1YQ0KgHJ0RFzcrH0v4-7AcNu80YBG10dtITx5-qXso99Ee3M6SjWM4rJMllDObjZfksmhCh3YkLy2YB3IKykGyB32Q5BGJPZRmTQG6kMCOJwBP50SN1LDrQrQ_/s16000/The%20Survivor%20DSC_0355.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Making blackened chicken and sausage for an upcoming recipe post.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqsR3em40q8KLRCSGyb1c-zER2zs4AkkWdMog1lterPOE3iiA3_l6o2xsDHnKWVfyevAz06rXP7SR9vqXtO1U6BSysuZUMPuTnpHWVROEtToRetEM7_snPA0Kq_UqWssacFdNkpbCbyRRMqdRcgo2TC06EDChksB_5ivcnzuhM8QaIGgna5AO-goQ/s500/The%20Survivor%20DSC_0434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqsR3em40q8KLRCSGyb1c-zER2zs4AkkWdMog1lterPOE3iiA3_l6o2xsDHnKWVfyevAz06rXP7SR9vqXtO1U6BSysuZUMPuTnpHWVROEtToRetEM7_snPA0Kq_UqWssacFdNkpbCbyRRMqdRcgo2TC06EDChksB_5ivcnzuhM8QaIGgna5AO-goQ/s16000/The%20Survivor%20DSC_0434.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><br /></div><div>Yes sir, this grill has definitely earned the title of "The Survivor"! </div><div><br /></div><h3>Addendum</h3><div><b>**WHY</b> <i>would someone just steal a grill cover or pellet caddy</i>? The Fort Sanders area (aka "The Fort") is where most of the students live off-campus and is renowned for property crimes. There are car break-ins and stuff like that. But this is more like a mischievous crime - someone was probably drunk walking down the street and thought it would be funny. I picture them walking down the alleyway with the cover wrapped around them and the bucket on their head, claiming to be <a href="https://www.youtube.com/watch?v=ZmInkxbvlCs">"The Black Night"</a> from The Holy Grail and shouting NONE SHALL PASS! </div><p></p>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-35182849536613596302022-07-10T13:14:00.001-04:002022-07-10T13:19:54.992-04:00Grilled Garlic and Herb Chicken with Red Pepper Pesto Pasta On the Char-Broil Cruise<div style="text-align: justify;"><i><b>[FTC standard disclaimer]</b> We received no compensation for this post. Any links that may earn us a commission are tagged [Affiliate link]. </i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Alexis and I whipped up this dish for a no-fuss weeknight meal using only things we had in the fridge. To be fair, our refrigerator is pretty well stocked. We used store-bought pasta, prepackaged pesto, and a gas grill to make everything the lowest-effort possible. But low-effort can be delicious as the evidence shows.....</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tmh7GLh9EsAVY489MF9twYFWoFfy1Fjp4EAS5An-Bkxd0BmbmbIqVfB6VP6Z05XmNS1lA12tYu0ixWM-4xiumzqO3LqO7toDZ--KNpLvrPVmInfpyUx0AyD5p985oESpAzz4TPAaTYpyW7DQNEwLCNnqmBIDcm-93BlcN_M_zekaULo33LfoHSng/s500/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_185544.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Garlic and Herb Chicken with Red Pepper Pesto Pasta On the Char-Broil Cruise" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tmh7GLh9EsAVY489MF9twYFWoFfy1Fjp4EAS5An-Bkxd0BmbmbIqVfB6VP6Z05XmNS1lA12tYu0ixWM-4xiumzqO3LqO7toDZ--KNpLvrPVmInfpyUx0AyD5p985oESpAzz4TPAaTYpyW7DQNEwLCNnqmBIDcm-93BlcN_M_zekaULo33LfoHSng/s16000/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_185544.jpg" /></a></div><div><br /></div><div style="text-align: justify;">The pre-made pesto already has a warm spice level and the black pepper gives the pasta sauce a surprising kick of heat. Nothing strident, but it is a building heat and lets you know it's there.</div><h3 style="text-align: left;">For the Grilled Garlic and Herb Chicken<span><a name='more'></a></span></h3><div>This was as simple as you can get. I set the <a href="https://www.charbroil.com/cruise-gas-grill">CharBroil Cruise</a> to 500°f and ignored it while I got my stuff ready. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaLl5CRNkD2K7ctJKI6aAocGYwVfWXOuL4ii96x4NLOKz8NFvyJrayfLaCPXJkp8TZghvmdfSFEVYe95R7GqNmcW0aQWC-TBK8denIEZ1MvaoFUJz7b_XI1YsQY9t4JcotBtuVBRS4dMIR8M0-8yapqWLpVfEJW0weLSFR_PInEMEi3PEyBe-IcSn/s750/CharBroil%20Cruise%20Grill%20Review%20DSC_0287.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaLl5CRNkD2K7ctJKI6aAocGYwVfWXOuL4ii96x4NLOKz8NFvyJrayfLaCPXJkp8TZghvmdfSFEVYe95R7GqNmcW0aQWC-TBK8denIEZ1MvaoFUJz7b_XI1YsQY9t4JcotBtuVBRS4dMIR8M0-8yapqWLpVfEJW0weLSFR_PInEMEi3PEyBe-IcSn/s16000/CharBroil%20Cruise%20Grill%20Review%20DSC_0287.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">This grill has Cruise Control technology so I can set it and know it will be the temp I want when I come back out. No more guessing what low, medium, or high is on the typically vague gas grill control knobs. </span></td></tr></tbody></table><br /><div style="text-align: justify;">I patted the boneless, skinless chicken breasts dry and then spritzed them with peanut oil. Then I seasoned them heavily with <a href="https://amzn.to/3nTJ9Ac">Kinders Buttery Garlic and Herb</a> [Amazon Affiliate Link]. I grilled them until they hit an internal temperature of 160°f, which took about 6 minutes per side. </div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wTvDyIy-2uuVWv_otkNOFE9Wkd-KlBYzXRsUYeX8hGjqD29mkBA4VYaGGRvg5MHDn4wwlbZuLkz2ZS3Mb-BexCcH972tvXW-LRexmxriyo6z9vGvzPazDDmkqYWvNSLi2yR-NkY_V2chRHWORr_jef3Qw7kN91v9UUXOtWiZD7yQwFFHRkZ-V34w/s500/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_182854.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Grilled Garlic and Herb Chicken with Red Pepper Pesto Pasta On the Char-Broil Cruise" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wTvDyIy-2uuVWv_otkNOFE9Wkd-KlBYzXRsUYeX8hGjqD29mkBA4VYaGGRvg5MHDn4wwlbZuLkz2ZS3Mb-BexCcH972tvXW-LRexmxriyo6z9vGvzPazDDmkqYWvNSLi2yR-NkY_V2chRHWORr_jef3Qw7kN91v9UUXOtWiZD7yQwFFHRkZ-V34w/s16000/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_182854.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You don't see flames because the Cruise uses CharBroil's Amplifire system (fka TRU Infrared), which has an emitter plate between the flames and grate. That emitter plate converts the drying, arid heat of a gas flame into infrared heat which is more like glowing coals. That results in food that is juicier. I've been a fan of this cooking system for years.</td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7-ZmcBM7fz_aG7ySIeTtweBwU8WwllaEeYhlWsAMzC6k6N7Y9vUqtJSbKVBhuP8CfS37Tu4mzviMH_nBgd9R-WabwUsJvxWrV9v-QE5lTubJ6nALqqwQb1iEGxRAr25QMvNQjKdr1NMmSBttJTFf0YN7DDp7EEREFrEK6Qj9rkFR9TAS-pGhEsAS/s500/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_183840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Grilled Garlic and Herb Chicken with Red Pepper Pesto Pasta On the Char-Broil Cruise" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7-ZmcBM7fz_aG7ySIeTtweBwU8WwllaEeYhlWsAMzC6k6N7Y9vUqtJSbKVBhuP8CfS37Tu4mzviMH_nBgd9R-WabwUsJvxWrV9v-QE5lTubJ6nALqqwQb1iEGxRAr25QMvNQjKdr1NMmSBttJTFf0YN7DDp7EEREFrEK6Qj9rkFR9TAS-pGhEsAS/s16000/Chicken%20Red%20Pepper%20Pesto%20Pasta%2020220705_183840.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These chicken breasts are juicy and smell fantastic when they come off of the grill.</td></tr></tbody></table><br /><div><br /></div><h1 style="text-align: left;">Red Pepper Pesto Pasta</h1><div><div class="hrecipe">
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">07/10/2022</span></p>
<p class="summary">This is one of our go-to pasta dishes because it is quick, easy, and flexible. It is good as a side or we add chicken or grilled shrimp to make it a main dish.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient">9 oz package Buitoni spaghetti, cooked according to directions</li><li class="ingredient">1/2 cup reserved pasta water </li>
<li class="ingredient">1 tablespoon canola oil</li><li class="ingredient">1/2 cup red bell pepper, seeded and diced</li><li class="ingredient">1/4 cup red onion, peeled and diced</li><li class="ingredient">2 tablespoons finely chopped garlic</li><li class="ingredient">1 medium tomato, diced and seeded</li><li class="ingredient">3/4 teaspoon black pepper</li><li class="ingredient">1 teaspoon dried basil</li><li class="ingredient">7 oz package <a href="https://www.buitoni.com/pasta-products/spicy-red-pepper-pesto-7-oz/">Buitoni Spicy Red Pepper Pesto</a></li><li class="ingredient">1/4 cup shredded parmesan cheese</li><li class="ingredient">kosher salt to taste, about 1 teaspoon</li><li class="ingredient">for garnish: green onion and more parmesan</li>
</ul>
<h2>Instructions</h2>
<ol>
<li class="instructions">Preheat a cast-iron skillet over the fire.</li><li class="instructions">Saute the veggies. Add oil to the skillet and once shimmery, add the bell pepper and onion and saute for 4 minutes, stirring frequently. Add the tomato, garlic, black pepper, and basil and cook until the tomato starts to break down about 3 minutes. </li><li class="instructions">Stir in the pesto, parmesan cheese, and enough of pasta-water to get a sauce-like consistency. Taste and season with salt.</li><li class="instructions">Stir in the pasta and toss to coat the pasta.</li><li class="instructions">Garnish with green onion and more shredded parmesan cheese.</li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 4 side-dish servings or 2 main servings.</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 10 mins. </span></div></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 15 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 25 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span class="tag">pasta</span>,<span class="tag"> sauce</span><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/AbKM8xqHVQY" width="320" youtube-src-id="AbKM8xqHVQY"></iframe></div><br /><div><br /></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-47502199222391034272022-07-03T12:45:00.001-04:002022-07-03T12:45:53.925-04:00Fourth of July Briskets Cook<p>[FTC Standard Disclaimer] We received no compensation for this post. Any links that may earn us a commission will be tagged as [Affiliate Link]. </p><p style="text-align: justify;">We smoked a trio of briskets for the holiday weekend, overnight Friday through Saturday afternoon. Here are notes and thoughts about the cook. (If you're looking for a how-to post, check out <a href="https://www.nibblemethis.com/2018/06/competition-style-brisket-on-kamado.html">Competition Style Brisket on a Kamado</a> or <a href="https://www.nibblemethis.com/2020/05/smoked-green-chile-brisket.html">Smoked Green Chile Brisket.</a>)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXz7HduKe84smK5klGejfpVb5O7YkD5GNWIMx72MVgH3tBbN1Vx4eJesbbAZONw1_rLeUfkK60-snSOYBb5rQ3lCdg8rbR5sERqX0YPXANOwpGhIKcvGz8LKLOppOLQvKUPLtfEXHhXYsBiNDg31ysVPJ1Jh6qrpnNp3V9eSpJBNZMoGKDXH11jrf/s500/Fourth%20of%20July%20Brisket%20DSC_0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXz7HduKe84smK5klGejfpVb5O7YkD5GNWIMx72MVgH3tBbN1Vx4eJesbbAZONw1_rLeUfkK60-snSOYBb5rQ3lCdg8rbR5sERqX0YPXANOwpGhIKcvGz8LKLOppOLQvKUPLtfEXHhXYsBiNDg31ysVPJ1Jh6qrpnNp3V9eSpJBNZMoGKDXH11jrf/s16000/Fourth%20of%20July%20Brisket%20DSC_0297.jpg" /></a></div><br /><p style="text-align: justify;">We had three briskets and were cooking each one slightly differently.</p><p style="text-align: justify;"></p><ul><li>Our brisket - BBQ brisket, all for slicing.</li><li>Brett's brisket - green chile brisket, all for slicing</li><li>Kim's brisket - BBQ brisket, sliced flat, point for burnt ends</li></ul><h3>The Prep<span><a name='more'></a></span></h3><div>A successful brisket cook starts in the prep, right? These briskets were on the smaller side, 13 and 14 pounds but they were all about the same size, which makes cooking easier.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBu3vr-ZQ4lzwhd9svaSBaoqoWaViJR7BLd8k7YukTGBz1WpGz4RI94N7u_GSPcTjPSz3M_0SgqHeRYw1Ewu8Qq2E1kCO73rTv6bwNKbOEaHnxKiiwfQpiQGIHnwEv1SMfwHMHV_ZCmc4uN_APnDMhhpkuQbxq0ue8o0fkOPzov2cqhJ4mYjTL0ZL/s500/Fourth%20of%20July%20Brisket%20DSC_0247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBu3vr-ZQ4lzwhd9svaSBaoqoWaViJR7BLd8k7YukTGBz1WpGz4RI94N7u_GSPcTjPSz3M_0SgqHeRYw1Ewu8Qq2E1kCO73rTv6bwNKbOEaHnxKiiwfQpiQGIHnwEv1SMfwHMHV_ZCmc4uN_APnDMhhpkuQbxq0ue8o0fkOPzov2cqhJ4mYjTL0ZL/s16000/Fourth%20of%20July%20Brisket%20DSC_0247.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">I have to admit that availability and cost have impacted my brisket selection. I used to always look for USDA Prime, Certified Angus Beef® Brand, or wagyu but with beef costs going up so much, I find that I'm more willing to "settle". These were $1.99 per pound USDA Choice.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWXwAoDLUAvynJyLtp5wXQD7wQV2wlb91LVnwpisFZTMpAJ7xN5YhtMLB1KgWmu-PyDypFhqoykaotrpbwIzVR9-8PVAQk8K955DbRZNtgUfjvdo3Bf367Pi-a66xYCrcCZH2GIqPQNwmk1JOHxHKea3Zmzevdb9bc93PDxRYhX2hBZSoJ9F_pi_/s500/Fourth%20of%20July%20Brisket%20DSC_0249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="484" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpWXwAoDLUAvynJyLtp5wXQD7wQV2wlb91LVnwpisFZTMpAJ7xN5YhtMLB1KgWmu-PyDypFhqoykaotrpbwIzVR9-8PVAQk8K955DbRZNtgUfjvdo3Bf367Pi-a66xYCrcCZH2GIqPQNwmk1JOHxHKea3Zmzevdb9bc93PDxRYhX2hBZSoJ9F_pi_/s16000/Fourth%20of%20July%20Brisket%20DSC_0249.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This was my oldest son's first time doing brisket so it was the perfect opportunity. He got to watch me do one brisket, then he would do his along with me when I did another brisket.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gvdxiBHxTqvfdPoJ1nMqPhh0tKPf7UP26BJbr3fRD7qLuxqUqC6nGisFJvTfXMxt3BhEqJprtfKE4S59isT5IKHUBtgFbSG8WhujGu-RxKHFtRyJLFDYygXAw4x_lS_fnKfNefJ8qdYjkw6dGEtafgGw-HnFWU4GvKEohDToJAN_9HK46f3MDeg0/s750/Fourth%20of%20July%20Brisket%20DSC_0250%20ig%20story.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gvdxiBHxTqvfdPoJ1nMqPhh0tKPf7UP26BJbr3fRD7qLuxqUqC6nGisFJvTfXMxt3BhEqJprtfKE4S59isT5IKHUBtgFbSG8WhujGu-RxKHFtRyJLFDYygXAw4x_lS_fnKfNefJ8qdYjkw6dGEtafgGw-HnFWU4GvKEohDToJAN_9HK46f3MDeg0/s16000/Fourth%20of%20July%20Brisket%20DSC_0250%20ig%20story.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We did a competition-style trim on all 3 briskets - separating the point and flat. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSV-A-7xLz4fXFwG9gJO-Z6zgv5bdehuEhGSGiiktzin_JFw9zjhIiu12y5HzhxU5V10gD36OFlS1ZkpvXvbTJZTAyVkd5I9vSennSaDE5y86V4zzE1kJr-pOYhoD5qkNs6y3C-B6I8ZV3GyFqNfXdddFww0hWi2fSXcQU7jdrk2K2l0ahoJmqjqn/s586/Fourth%20of%20July%20Brisket%20DSC_0252.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="586" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSV-A-7xLz4fXFwG9gJO-Z6zgv5bdehuEhGSGiiktzin_JFw9zjhIiu12y5HzhxU5V10gD36OFlS1ZkpvXvbTJZTAyVkd5I9vSennSaDE5y86V4zzE1kJr-pOYhoD5qkNs6y3C-B6I8ZV3GyFqNfXdddFww0hWi2fSXcQU7jdrk2K2l0ahoJmqjqn/s16000/Fourth%20of%20July%20Brisket%20DSC_0252.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Putting briskets on the rack and tray setups like this makes handling them so much easier, start to finish. Plus it keeps the rub on the bottom of the brisket instead of sticking to a surface.</td></tr></tbody></table><br /><div style="text-align: justify;">Injection - This step is optional for me but we did inject these briskets using a 3:1 mix of <a href="https://amzn.to/3OFL07L">Butcher's Original Brisket Injection [Affiliate Link]</a> and <a href="https://amzn.to/3R4sU0B">Butcher's Prime Dust [Affiliate Link]</a>. </div><div style="text-align: left;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihE3BtAwVTm3DA6DUSSBj04Ct5FKloNWjtc4LxNawn1mZPelToIwWlQswKnrq6MpUZCWPc1LJUMgP0Q3EuNFi3rEtUkd67Huu7ilHVUXzlrWOha_zJ0L-lDAk_npTNJhKHQc7TGKg8C7YwSf288DwVnm7u9U475CVQdu7Rk7mhASgN9CE8ByYHtAlD/s625/Fourth%20of%20July%20Brisket%20DSC_0255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihE3BtAwVTm3DA6DUSSBj04Ct5FKloNWjtc4LxNawn1mZPelToIwWlQswKnrq6MpUZCWPc1LJUMgP0Q3EuNFi3rEtUkd67Huu7ilHVUXzlrWOha_zJ0L-lDAk_npTNJhKHQc7TGKg8C7YwSf288DwVnm7u9U475CVQdu7Rk7mhASgN9CE8ByYHtAlD/s16000/Fourth%20of%20July%20Brisket%20DSC_0255.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brett seasoning the briskets. For his brisket, he used a heavy amount of <a href="https://www.albukirkyseasonings.com/collections/rubs-spice-blends/products/green-chile-rub">Albukirky Seasonings Green Chilie rub.</a> For the two BBQ briskets, we used a moderate coat of <a href="https://amzn.to/3OI13lg">ObiCue's Double Garlic Pepper</a> [Affiliate Link] and a heavier coating of <a href="https://amzn.to/3Anzr0n">Moe Cason's Brisket Rub</a> [Affiliate Link]. </td></tr></tbody></table><br /><div>PS: The gloves on the bottle in the picture above are not trying to hide anything. They are so you can pick up the bottles with dirty hands. </div><div><br /><h3>The Smoker</h3></div><div style="text-align: justify;">I picked the Deep South Smoker to use for this cook. It was an obvious choice for capacity reasons alone but I also love the fire management and humid cooking environment. It cooks like a Big Green Egg in those aspects. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My setup was:</div><div style="text-align: justify;"><ul><li>Deep South Smokers GC36 </li><li>Thermoworks Signals for monitoring the cooking temp and internal temps of the three brisket flats as well as controlling the Billows fan.</li><li>Billows fan for stoking the fire.</li><li>Jealous Devil Chunx XL lump charcoal</li><li>Post oak and pecan wood chunks</li></ul></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFpNxAcArTR-7x8moK7KC_T7N76ZMyOq6blUJoDFVnKCkQ2KdGPPabg5Do0ZetRADjeH2UYbv9Os-7AgkRDuRYhYt3WDqMlgXnGFlHT_uqwGHqNhMCwRxrCFp09iMs0M3-_bdvJ7bUNkuYolLRa4au_nUP4bH-jr9P_43exQDi6F6APlJ5qntKqJV/s500/Fourth%20of%20July%20Brisket%20DSC_0261.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFpNxAcArTR-7x8moK7KC_T7N76ZMyOq6blUJoDFVnKCkQ2KdGPPabg5Do0ZetRADjeH2UYbv9Os-7AgkRDuRYhYt3WDqMlgXnGFlHT_uqwGHqNhMCwRxrCFp09iMs0M3-_bdvJ7bUNkuYolLRa4au_nUP4bH-jr9P_43exQDi6F6APlJ5qntKqJV/s16000/Fourth%20of%20July%20Brisket%20DSC_0261.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Deep South Smoker is a gravity-fed, double-insulated cabinet smoker. There is a chute on the right side that fills with coal and feeds down into the firebox on the lower right side. <br />I made a special trip to get the <a href="https://jealousdevil.com/product/xl-lump/">Jealous Devil Chux XL</a> charcoal, I get better heat recovery and longer burn times with it in the DSS.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/mPFHMj7vnDA" width="320" youtube-src-id="mPFHMj7vnDA"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX4SaAyUgEwSoZpMca3onPaQe9VInt7637vI9IyHR9reUQHWuF8DvEY9L1qrwSKx2eTuR8wz2EDsYhJjjKGO_TNLI1c1M0nc3tltAQ8R4EYgS0hR51ZN6KPTInWGcQKLI4HPbAdgK70M_MM5rs-FKTjrJJY9fAzX9dow-DMXOYHChXnSfY-n_lxDY/s500/Fourth%20of%20July%20Brisket%2020220701_184251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixX4SaAyUgEwSoZpMca3onPaQe9VInt7637vI9IyHR9reUQHWuF8DvEY9L1qrwSKx2eTuR8wz2EDsYhJjjKGO_TNLI1c1M0nc3tltAQ8R4EYgS0hR51ZN6KPTInWGcQKLI4HPbAdgK70M_MM5rs-FKTjrJJY9fAzX9dow-DMXOYHChXnSfY-n_lxDY/s16000/Fourth%20of%20July%20Brisket%2020220701_184251.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Looking down into the coal chute.<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5jnsnX5vdormQUbzkxeOazpmQ1BFk1ZDCglJNH9SAL_rqFJmXvayxLheTpmlYQcq0O2CHbJxJLupZSxGAVHLfwyQF8ShMrKdhMxbB2ZpImK4KdFQVndnrLVYbFcbpbNILWZtQ1Kj6nIoMTgjHFuYal5lIpeaFjDEwlAnQRPFTEsmLQzzEdijsfjl/s646/Fourth%20of%20July%20Brisket%20DSC_0266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="646" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5jnsnX5vdormQUbzkxeOazpmQ1BFk1ZDCglJNH9SAL_rqFJmXvayxLheTpmlYQcq0O2CHbJxJLupZSxGAVHLfwyQF8ShMrKdhMxbB2ZpImK4KdFQVndnrLVYbFcbpbNILWZtQ1Kj6nIoMTgjHFuYal5lIpeaFjDEwlAnQRPFTEsmLQzzEdijsfjl/s16000/Fourth%20of%20July%20Brisket%20DSC_0266.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The firebox for the DSS isn't large so I need to cut down post oak logs into large chunks.<br />I use a two-prong strategy for dosing the smoke. I mixed smaller chunks of post oak and pecan into the coal in the chute so that wood will be dosed throughout the cook. I use the larger chunks to add directly to the firebox about every 45 to 60 minutes.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwZSqYGTA5dzUoJY8LtkRsubmNjBiLjnmx0o7pNo-sW1zWLAQxWTRSSdrruRKp4orWjiWgCZpmnOPt6KxqLbawwbbAUsLYO4SYGBXBlX7RidsEQrQxoDqk2DWYlrtkLTEIqkRpkTwvsSWwUzZGZJuaIngKPUL-581JA-5v0xgrQIRzSTAYZEM5OsO/s608/Fourth%20of%20July%20Brisket%20DSC_0271.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="608" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwZSqYGTA5dzUoJY8LtkRsubmNjBiLjnmx0o7pNo-sW1zWLAQxWTRSSdrruRKp4orWjiWgCZpmnOPt6KxqLbawwbbAUsLYO4SYGBXBlX7RidsEQrQxoDqk2DWYlrtkLTEIqkRpkTwvsSWwUzZGZJuaIngKPUL-581JA-5v0xgrQIRzSTAYZEM5OsO/s16000/Fourth%20of%20July%20Brisket%20DSC_0271.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It was a typical hot, humid summer day which means potential for thunderstorms and gusty winds, so I put up a canopy with 5-gallon buckets of water on each leg. You guessed it, because I planned for foul weather, it never rained at our house. Had I taken the chance and not put the tent up, you know it would have poured down at 3am, right?</td></tr></tbody></table><h3><br />The Cook</h3><div>The cook went quite smoothly. </div><div><ul style="text-align: left;"><li>Midnight: Started the pit at 275°f </li><li>2am: Put the flats on</li><li>3am: Put the points on</li><li>3-7am: Spritzed with apple juice, dosed chunks of wood about once an hour</li><li>5am: Briskets were going too fast and I didn't feel like wrapping until daylight so I dropped the cooking temp to 250°f for a bit.</li><li>7 am: Wrapped the briskets - BBQ ones with dried onion and beef stock, the green chile one with green chile and beef stock.</li><li>9:30 to 11am: Pulled off the parts as they hit north of 205°f and were probe tender, keeping them in preheated <a href="https://amzn.to/3R5eQUK">Cambro UPC 300</a> hot boxes. I preheat them with a pan of boiling water.</li><li>11:30: Put burnt ends back on the smoker, fresh wood block.</li><li>12:50: Removed briskets from their wrap and put them back on the smoker to reset the crust and give them one last kiss of smoke. Reserve the jus from the wrap into a fat separator. </li><li>1:00: Sauced burnt ends and back onto the smoker. Reserved the jus.</li><li>1:15: Pulled briskets and burnts ends.</li><li>Sliced brisket flats and the 2 remaining points and packaged them into 6 half steam pans. </li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ZNdP-wf0c90" width="320" youtube-src-id="ZNdP-wf0c90"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dasGp1QLFJmUUVZi-wfT4WBXw4HBg-xIFDeSLAv2Xwr5rI3agipXoIhZYIPzUlO0l_ojWLzegrgBv84SPfc5AJWw5sqhWUMNjBeUWMKfHRM2VGb6PSXSspk_IG-Ub1esyob7PUVnA4tB0Xi0CHpqAKInzEt8hr3GLebStSUjZOcVrdPKzXb9BYAb/s500/Fourth%20of%20July%20Brisket%20DSC_0279.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="green chile brisket" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dasGp1QLFJmUUVZi-wfT4WBXw4HBg-xIFDeSLAv2Xwr5rI3agipXoIhZYIPzUlO0l_ojWLzegrgBv84SPfc5AJWw5sqhWUMNjBeUWMKfHRM2VGb6PSXSspk_IG-Ub1esyob7PUVnA4tB0Xi0CHpqAKInzEt8hr3GLebStSUjZOcVrdPKzXb9BYAb/s16000/Fourth%20of%20July%20Brisket%20DSC_0279.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brett wrapping his flat with green chiles (beef stock not added yet). </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo-PuXIvIK9TAX4mu8KuCntkGEmsxWzR3WSFOpp7zRKE-WGjuUGYbhy16BQ2cku1BI3V9Y_d8xT5QSyf80cWBA2JeWbqxHk8bTZHpYxjQjG9oL0OlmZ8jQ7tQmxIyvKJRmFpSZIeWkhHsZUcqoV-hs1tHOrll2KoHi2_CSS2SXi-57rzKzVxJKk-d/s500/Fourth%20of%20July%20Brisket%2020220702_072204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Thermoworks Signals and billows" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqo-PuXIvIK9TAX4mu8KuCntkGEmsxWzR3WSFOpp7zRKE-WGjuUGYbhy16BQ2cku1BI3V9Y_d8xT5QSyf80cWBA2JeWbqxHk8bTZHpYxjQjG9oL0OlmZ8jQ7tQmxIyvKJRmFpSZIeWkhHsZUcqoV-hs1tHOrll2KoHi2_CSS2SXi-57rzKzVxJKk-d/s16000/Fourth%20of%20July%20Brisket%2020220702_072204.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Signals excels at maintaining the cooking temperature. Notice that I have each brisket named for who it belonged to. That is such a cool feature of the Signals and Thermoworks app. <br /><a href="https://www.thermoworks.com/signals/?tw=NIBBLEMETHIS">Thermoworks Signals [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjD3O0eZbTyfJ1zfRCuRafqzWgB76Cfq_7jNG0fsbZF9OXVauqa72fiDuHfDWrTJ11cKQxI-vzTXdZlIQxSOUpeygjnpVpXTfHFhRx8SCSx1_1PEZnXMFSiAKBAKAJHrdk3V63uEGz9PAAyunz8q39GvzyUE2kA83FisD2ff5mKFDVBI7XgqePlq9L/s500/Fourth%20of%20July%20Brisket%2020220702_072215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Thermoworks Smoke" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjD3O0eZbTyfJ1zfRCuRafqzWgB76Cfq_7jNG0fsbZF9OXVauqa72fiDuHfDWrTJ11cKQxI-vzTXdZlIQxSOUpeygjnpVpXTfHFhRx8SCSx1_1PEZnXMFSiAKBAKAJHrdk3V63uEGz9PAAyunz8q39GvzyUE2kA83FisD2ff5mKFDVBI7XgqePlq9L/s16000/Fourth%20of%20July%20Brisket%2020220702_072215.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For the points, I used my Thermoworks Smoke for tracking their internal temperatures.<br /><a href="https://www.thermoworks.com/smoke/?tw=NIBBLEMETHIS">Thermoworks Smoke [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3X1Z0D57xWbkGVI9bR3gEzm5mRyWeuarD8uexur5Oq9plPBf_QarKjC_uPWEHTDJzi1gJ67LllxAwfVklLdWXhkPRC3TiJjxgQy1jRLU2gT8IIk1xqecZa0XN5mNMko0W95_5vPeqx2UgZRvqY8Vayj4gQQy0qo-7TwIjkyNAzIHpMef6cXCpgCq/s583/Fourth%20of%20July%20Brisket%20Screenshot_20220703-092729.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3X1Z0D57xWbkGVI9bR3gEzm5mRyWeuarD8uexur5Oq9plPBf_QarKjC_uPWEHTDJzi1gJ67LllxAwfVklLdWXhkPRC3TiJjxgQy1jRLU2gT8IIk1xqecZa0XN5mNMko0W95_5vPeqx2UgZRvqY8Vayj4gQQy0qo-7TwIjkyNAzIHpMef6cXCpgCq/s16000/Fourth%20of%20July%20Brisket%20Screenshot_20220703-092729.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here is the graph from the Thermoworks app showing how the three flats cooked. Notice how after the wrap, Brett's (yellow) and Kim's (red) temps diverged. I noticed that too so I swapped them around with Brett's closer to the warmer part of the cooking chamber right next to the charcoal chute on the right middle side.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzONkDti6F2Q7t3bDZ7T6mEztHtK-xnv2OjwaVuaF1j5C23eGUmOKz8tRGS8FqaDxJtubI6EhI_7gOfs1aG07svpM3h7S0CVFkIRNbiceWev4gBs4gDT4VK9nLrMFsVO0hyM9Vp8QwIp_eL59Bcjhi465Uj28ZZdVGGjByk8veRFSMddCsaSHfKjl/s500/Fourth%20of%20July%20Brisket%20DSC_0282.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzONkDti6F2Q7t3bDZ7T6mEztHtK-xnv2OjwaVuaF1j5C23eGUmOKz8tRGS8FqaDxJtubI6EhI_7gOfs1aG07svpM3h7S0CVFkIRNbiceWev4gBs4gDT4VK9nLrMFsVO0hyM9Vp8QwIp_eL59Bcjhi465Uj28ZZdVGGjByk8veRFSMddCsaSHfKjl/s16000/Fourth%20of%20July%20Brisket%20DSC_0282.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's my brisket flat after the wrap.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwD2SfJgXhC1f9LbhB8VCgnwzYaschTiFiGQ0luXopUovKKzV-BWaTDtYjzHCieCdnK0CEV9gMvMgt7UQZCbJ13mtDdcxnZVveGJqflO0kSDfpxBzllpw08aOc5BjrKuTVxFPrX40RasmGf7v8ah8g8GNyNOMH6XNBeR6w7i9oJEqlrAtXnAv8_Nh/s500/Fourth%20of%20July%20Brisket%20DSC_0295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwD2SfJgXhC1f9LbhB8VCgnwzYaschTiFiGQ0luXopUovKKzV-BWaTDtYjzHCieCdnK0CEV9gMvMgt7UQZCbJ13mtDdcxnZVveGJqflO0kSDfpxBzllpw08aOc5BjrKuTVxFPrX40RasmGf7v8ah8g8GNyNOMH6XNBeR6w7i9oJEqlrAtXnAv8_Nh/s16000/Fourth%20of%20July%20Brisket%20DSC_0295.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kim's flat when it came out of the smoker and was ready to slice.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05lqhigiGHCr-gQeXtZZJ_hDURemu-ocQCln4A5alZOBVcHJIPqKc3g5O6mOTwoNjEWs4rIQzokTrpHSPnA01I_QWaOcdyPBfmSurn8rtMMsMPCwYvi_iSAjrzk7QgAY-GPCPM8rjJcR57BuX1exI4hOBRPX1KdRfpTeJyzptS8LK0RrPp_TCfDVM/s640/Fourth%20of%20July%20Brisket%20DSC_0289.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="640" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05lqhigiGHCr-gQeXtZZJ_hDURemu-ocQCln4A5alZOBVcHJIPqKc3g5O6mOTwoNjEWs4rIQzokTrpHSPnA01I_QWaOcdyPBfmSurn8rtMMsMPCwYvi_iSAjrzk7QgAY-GPCPM8rjJcR57BuX1exI4hOBRPX1KdRfpTeJyzptS8LK0RrPp_TCfDVM/w500-h640/Fourth%20of%20July%20Brisket%20DSC_0289.jpg" title="Fourth of July brisket cook on the Deep South Smoker" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brett slicing up his first brisket.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaJkT3CTf407d66XilZiJCfUsmPE0lMj9FZSaFLrFoe9hl-BS3zZfBQYxeFO6mgiVMb48bmDFpzNMwDe3ET_UkyGhOVBGLriTrGhxTSzlgdyVM_X-MQ_ORTiW5RVB5GO6fzHLEXiS3eE2RQkV3cJIYYo4ZHgG9PVJAqdio9g-jUTnT1g6MdzqHA6Q/s590/DSC_0296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fourth of July brisket cook on the Deep South Smoker" border="0" data-original-height="590" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaJkT3CTf407d66XilZiJCfUsmPE0lMj9FZSaFLrFoe9hl-BS3zZfBQYxeFO6mgiVMb48bmDFpzNMwDe3ET_UkyGhOVBGLriTrGhxTSzlgdyVM_X-MQ_ORTiW5RVB5GO6fzHLEXiS3eE2RQkV3cJIYYo4ZHgG9PVJAqdio9g-jUTnT1g6MdzqHA6Q/s16000/DSC_0296.jpg" title="Fourth of July brisket cook on the Deep South Smoker" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My sliced flat - nice bark, good smoke ring, and was super tender.</td></tr></tbody></table><br /></div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsi2csx29esSpQ3isCg93MU_ZAQciharyzyoKfUy7oYC-FaZ8xW_u4EOCz8fIsYTiMbHL5MgqOrz8epdMDYuKhPgTx0OzZmIejcOEl6kmhOPhAIlWPnwPZTJwszHiW63PvTUuj9q2BpToWP8PuUf7IGVQOI_qK_Hjr5UPfjtD2P19nii7nz76b_8j/s500/NMT%20Social%20Media%20icons%20500%20pixels.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="125" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsi2csx29esSpQ3isCg93MU_ZAQciharyzyoKfUy7oYC-FaZ8xW_u4EOCz8fIsYTiMbHL5MgqOrz8epdMDYuKhPgTx0OzZmIejcOEl6kmhOPhAIlWPnwPZTJwszHiW63PvTUuj9q2BpToWP8PuUf7IGVQOI_qK_Hjr5UPfjtD2P19nii7nz76b_8j/s16000/NMT%20Social%20Media%20icons%20500%20pixels.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">Please follow me on </span><a href="https://www.instagram.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Instagram</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, </span><a href="https://twitter.com/NibbleMeThis" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Twitter</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, </span><a href="https://www.facebook.com/NibbleMeThis2/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Facebook</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, and </span><a href="https://www.pinterest.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Pinterest</a><br /><br /></td></tr></tbody></table><div style="text-align: left;"><p></p></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-75130768963800869132022-06-25T09:24:00.000-04:002022-06-25T09:24:34.147-04:00Afghan-Style Game Hens with Harissa Yogurt Sauce on the Big Green Egg<p>[FTC Standard Disclsoure] We received no compensation for this post. If I use any links that may earn compensation, I will tag them with [Affiliate Link]. </p><p style="text-align: justify;">I have 70+ grilling-related cookbooks on my shelves, but there are only about a dozen that I go back to time after time. Steven Raichlen's classic <a href="https://amzn.to/3bsj60f">Barbecue! Bible [Amazon Affiliate Link]</a> is one of those. It has over 500 tried and true recipes with influences from around the world. I recently made the book's recipe for Afghan-Style Game Hens, which was phenomenal.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdhreqtChu5avQnhIQBKU-7nP5m5oGsSxF6VmGCSNUAjlalQU-ALeDaJtkp4SNKd7AJ2LQkQZQi6MnxSRNOHWgk-31cx_zO-X20I467IRNu0Xs_midNzwZbHDbOxsRMQ5_P2SrN1uISRGA8B1srLZhD2fbhxKATrVdTZf6X_F-Od31tNyoFi2z63J/s529/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0236.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="529" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdhreqtChu5avQnhIQBKU-7nP5m5oGsSxF6VmGCSNUAjlalQU-ALeDaJtkp4SNKd7AJ2LQkQZQi6MnxSRNOHWgk-31cx_zO-X20I467IRNu0Xs_midNzwZbHDbOxsRMQ5_P2SrN1uISRGA8B1srLZhD2fbhxKATrVdTZf6X_F-Od31tNyoFi2z63J/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0236.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Afghan-Style Game Hens with Harissa Yogurt Sauce</td></tr></tbody></table><p style="text-align: justify;">The recipe has you marinate split game hens in a blend of yogurt, lemon juice, olive oil, herbs, and spices, and then grill to perfection. The marinade results in vivid orange color, tangy flavor, and juicy meat. He suggests using a rotisserie or two-zone fire. I was using a Big Green Egg and decided to use the raised direct method to get a crispy crust.</p><h2 style="text-align: justify;">Raised-Direct Grilling</h2><h3 style="text-align: justify;">Benefits of Raised-Direct Grilling<span><a name='more'></a></span></h3><p style="text-align: justify;">Raised-direct grilling is a time-tested technique, especially on kamado grills. Why do I like raised-direct grilling so much?</p><p style="text-align: justify;"></p><ul><li>It combines the roasting aspects of indirect grilling and the radiant heat of direct grilling, only slightly tamed. </li><li>It is more forgiving. Because your food is further from the coals, it is less likely to mess up your food from flame-ups and hot spots. </li><li>It takes maximum advantage of the heat reflected downward by the ceramic dome lid of a kamado grill.</li><li>It provides a no-flip method for grilling whole spatchcocked chickens and game hens. You can flip in the last 5 minutes if you want to, but it isn't necessary.</li></ul><p></p><h3 style="text-align: justify;">How to Grill Raised-Direct</h3><p style="text-align: justify;">Raised-direct grilling involves using a rig to raise the grill grate from the typical 3-5 inches above the coals to 8 to 12 inches above the heat source. That rig can be </p><p style="text-align: justify;"></p><ul><li>a store-bought multitiered rig (<a href="https://ceramicgrillstore.com/collections/large-adjustable-rig">Adjustable Rig</a>, <a href="https://amzn.to/3yiI5Mt">Eggspander</a> [Affiliate link]), </li><li>a <a href="http://www.nakedwhiz.com/raisedgrid.htm">homemade raised grate</a>, </li><li>or just a few fire bricks between your fire ring and grate.</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OsbzOrNObe8h5kRWmLVaEO8ePvf_wOWFclPhhs9C2EeJQw4cD3tUMobPKKXJUj0gyZDZ4Kuy708uo5npYIABPvPDbqZz7u-lqeB-j8VATiqOYcH_7fVYPqVXfBZDa48MblFXjNHnIzIDf8mFB7wZkEJWG6Pd346walJw9uwrcnMsLXkwXhYyBmdn/s624/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0207%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="How to grill raised-direct on the Big Green Egg" border="0" data-original-height="624" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OsbzOrNObe8h5kRWmLVaEO8ePvf_wOWFclPhhs9C2EeJQw4cD3tUMobPKKXJUj0gyZDZ4Kuy708uo5npYIABPvPDbqZz7u-lqeB-j8VATiqOYcH_7fVYPqVXfBZDa48MblFXjNHnIzIDf8mFB7wZkEJWG6Pd346walJw9uwrcnMsLXkwXhYyBmdn/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0207%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used an Adjustable Rig from the Ceramic Grill Store for this cook. You can see I have a moderate fire going below in the Kick Ash Basket, no heat diffuser (thus the direct part), and I have my grate on the uppermost setting, about 10-12 inches from the coals.</td></tr></tbody></table><br /><div>Since this is a combination of direct and indirect, it should be no surprise that I like to use a medium heat fire for raised-direct grilling, somewhere between 350f and 425f.</div><p></p><p style="text-align: justify;">My goal is to reach an equilibrium of heat by moving away from the intense heat of the coals and closer to the heat radiating off the ceramic dome lid. That's why you don't even have to flip the chicken. </p><h2 style="text-align: justify;">How the Cook Went</h2><p style="text-align: justify;">I guess you can tell from my social media that I have been swamped and haven't had much time to cook, even less time to post about it. So this cook was therapeutic for me. I needed this. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNDWkXse_nCumCcF3ovQS516sejmDLed1_cSKqIpy_1KFgechfvr-j_a-NfSvBjJKfZupZquf45uLHcfmwjTQEdeRTkrc33UiuhvgMepAOZ44h4aF2M_QEg5sSxvnwjgmh0GCZBkPvyC0_tFXZe8e7FeB9sD0bl9uqK6gRotdEAPd-RhvDoUQs19E/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0215.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Two tables for the Big Green Egg" border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNDWkXse_nCumCcF3ovQS516sejmDLed1_cSKqIpy_1KFgechfvr-j_a-NfSvBjJKfZupZquf45uLHcfmwjTQEdeRTkrc33UiuhvgMepAOZ44h4aF2M_QEg5sSxvnwjgmh0GCZBkPvyC0_tFXZe8e7FeB9sD0bl9uqK6gRotdEAPd-RhvDoUQs19E/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0215.jpg" title="Big Green Egg in tables" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used my two large Eggs for this cook because I was also skillet roasting some potatoes. The table on the left is a <a href="https://biggreenegg.com/product-category/modular-nest-system/">Big Green Egg Modular Nest</a>, and the one on the right is <a href="https://challengerdesignsllc.com/">Challenger Designs</a>. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><div style="text-align: justify;"><span style="text-align: center;">Note: There are several configurations in which I could have cooked both dishes on one large Egg. I just felt like using both grills on this day.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3ayu3ijArAFKePbu9JwxGnLXoLUEcfxn0SMC9K4kB19hy1ZK9Bo8kirPv3KMKypWYZdGjuiukkrdhbCSoHfvnRp_wzFp6o6CdXxstsYnrR7KaeGYssoz4mHlxuR_6KaF6v-PmcT1nuKhGEEedmqIyVi3KwGOmJE-I8haYihWi0mftnXrzlvURIj-/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0172.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Putting a cast iron plate setter ConvEGGtor in a big green egg for indirect grilling" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3ayu3ijArAFKePbu9JwxGnLXoLUEcfxn0SMC9K4kB19hy1ZK9Bo8kirPv3KMKypWYZdGjuiukkrdhbCSoHfvnRp_wzFp6o6CdXxstsYnrR7KaeGYssoz4mHlxuR_6KaF6v-PmcT1nuKhGEEedmqIyVi3KwGOmJE-I8haYihWi0mftnXrzlvURIj-/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0172.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For my potatoes, I went with indirect heat at 425°f, so I used a <a href="https://amzn.to/3QIxWjg">cast-iron plate setter</a> (aka ConvEGGtor) and a drip pan. Why cast iron? I don't think it cooks any better than the ceramic BGE ConvEGGtor. But both of my ceramic plate setters broke within a few years, and I have had this cast-iron one since 2015. Here's my <a href="https://www.nibblemethis.com/2015/02/product-review-cast-iron-plate-setter.html">full review of the cast-iron plate setter</a> from back then.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cFVfcsQzK_svJ9hOXcdhTIC1emAV2Wmn8YXOJrs3pSMv3kBr4vyD23Ft1qTsREj1Ptwj5CWgnoJDzq9ZKmF1Ok3Y2DRXvOcOyABORuFMBmDyKzvYDZRNltPAGgIvjFi34Au2YKPnAE1Zx1O3IaoXpe9y7gfgz_hjEjezF2m1dAaVQ-QU8PhGZhSD/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0164.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Big Green Egg set up for Indirect cooking with a Craycort cast iron grate and cast iron plate setter" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cFVfcsQzK_svJ9hOXcdhTIC1emAV2Wmn8YXOJrs3pSMv3kBr4vyD23Ft1qTsREj1Ptwj5CWgnoJDzq9ZKmF1Ok3Y2DRXvOcOyABORuFMBmDyKzvYDZRNltPAGgIvjFi34Au2YKPnAE1Zx1O3IaoXpe9y7gfgz_hjEjezF2m1dAaVQ-QU8PhGZhSD/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0164.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">To finish the setup, I used a <a href="https://www.cast-iron-grate.com/">modular cast iron grate from Craycort</a>. Any grate would work for this cook. I just like to use cast iron because 1) the extra thermal mass helps regulate heat, and 2) the best thing you can do for cast iron to keep it in good shape is frequent use.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBDt34TxsUBhcNTJi_Wp97jY6Rt7exdoGB2fVHtfJiuG7LcF-oarJA7nO2sQfTCiG-HbDSUw-bm37QsLj13Lq2zT8TVx4FKrn_idI96N-IYQJ3WJZ8wUoX3ta2baX1MDLWdkMyAPwgBfnqVyJw-yKPp3AdwJFU-S3RAM8HQAxGkLicI5c4X2yI6DX/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0187.jpg" style="margin-left: auto; margin-right: auto;"><img alt="I use a Thermoworks Square Dot for monitoring cooking temperatures" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBDt34TxsUBhcNTJi_Wp97jY6Rt7exdoGB2fVHtfJiuG7LcF-oarJA7nO2sQfTCiG-HbDSUw-bm37QsLj13Lq2zT8TVx4FKrn_idI96N-IYQJ3WJZ8wUoX3ta2baX1MDLWdkMyAPwgBfnqVyJw-yKPp3AdwJFU-S3RAM8HQAxGkLicI5c4X2yI6DX/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0187.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used the <a href="https://www.thermoworks.com/square-dot/?tw=NIBBLEMETHIS">Thermoworks Square Dot [Affiliate Link]</a> to monitor my cooking temps because my BGE dome thermometer is shot and won't hold calibration anymore. I need to buy a couple new dome thermometers. I just haven't gotten around to it.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci-k1YcAgxANrGvKu_vNI3NulFsPbuVQs__CGULdIVwAwTmk_EGFFfnkYl3roevXmmMg19uYliAb4ogD_ZEdy7DaeO_OtdllpXcpLF_aYSEK2CL0hkWP4CgQPFlgmn6i3ltcKV_le9n2GYTtG_tIDLai4VS1Xv7u2t3WMPShwFqp3w1p33ue6QAYb/s682/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0189.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Griswold #8 skillet full of potatoes on a big green egg" border="0" data-original-height="682" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci-k1YcAgxANrGvKu_vNI3NulFsPbuVQs__CGULdIVwAwTmk_EGFFfnkYl3roevXmmMg19uYliAb4ogD_ZEdy7DaeO_OtdllpXcpLF_aYSEK2CL0hkWP4CgQPFlgmn6i3ltcKV_le9n2GYTtG_tIDLai4VS1Xv7u2t3WMPShwFqp3w1p33ue6QAYb/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0189.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I cut up some Yukon gold potatoes, tossed them with oil, salt, pepper, and garlic, and put them in my preheated 1930's era Griswold skillet. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ3uurlISum1p547sGnhdgYcmLwkKaLrCKLvDCTPhULaLiOb_VAmCxILkccJAbVItxceZKT1SLxttDWnHRMSDP-AJbmlrWxTDgLUzj-l6DOOw-jxswcdjjQAgsgLnkwBIvlcEAljcJiEKTqg0dvlySurpusQG0ZIDICr-1jBoOKGK35BaSgsBeAs9/s625/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0213.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Middle eastern roasted skillet potatoes on a Big Green Egg" border="0" data-original-height="625" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ3uurlISum1p547sGnhdgYcmLwkKaLrCKLvDCTPhULaLiOb_VAmCxILkccJAbVItxceZKT1SLxttDWnHRMSDP-AJbmlrWxTDgLUzj-l6DOOw-jxswcdjjQAgsgLnkwBIvlcEAljcJiEKTqg0dvlySurpusQG0ZIDICr-1jBoOKGK35BaSgsBeAs9/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0213.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I roasted them for about 20 minutes and then flipped them around. Then I cooked them, flipping every 10 minutes until they were golden, crispy, and fork-tender, about 40-50 minutes.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfY8_KoinOS-KmnajXqUibKV_BJtHnay8ceFyCFE1YFXQyIwEte7GaeRSOaAUN6vLW7Iqt_6U95ZKkeqVKIX5rMJ3fOibQK9ohnFw8lZiwEXPqC_mJd5ZUjtDp08ShomQQznLAG-DNygjrVd3UuuP1kuyJB9VMrtvXMUj4dFIRkX1eZJx1B-dfgCou/s638/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0210.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Skillet roasted potatoes on the grill" border="0" data-original-height="638" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfY8_KoinOS-KmnajXqUibKV_BJtHnay8ceFyCFE1YFXQyIwEte7GaeRSOaAUN6vLW7Iqt_6U95ZKkeqVKIX5rMJ3fOibQK9ohnFw8lZiwEXPqC_mJd5ZUjtDp08ShomQQznLAG-DNygjrVd3UuuP1kuyJB9VMrtvXMUj4dFIRkX1eZJx1B-dfgCou/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0210.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When almost done, I gave the potatoes a fairly heavy shake of dried oregano.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzYyE7HKwoNUSNLGcKFzt76RYGDeSmkEofl1LjBTvtSF2To2uWTyCXrbgGrxY6Nl7I8e6kU-naWPUIS9sQv1zLTEw8g9-UgLrChbnk5PYx8CqL1dghuaCbu3oWiikClmlK3MvF-tLswE49R9EptuMOLddGsgTJwEUhXsvzWg41hsTZV5vNMgigzoP/s750/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0219%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Big Green Egg skillet potatoes" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzYyE7HKwoNUSNLGcKFzt76RYGDeSmkEofl1LjBTvtSF2To2uWTyCXrbgGrxY6Nl7I8e6kU-naWPUIS9sQv1zLTEw8g9-UgLrChbnk5PYx8CqL1dghuaCbu3oWiikClmlK3MvF-tLswE49R9EptuMOLddGsgTJwEUhXsvzWg41hsTZV5vNMgigzoP/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0219%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Skillet potatoes side well with so many things from the grill!<br /><br /><br /></td></tr></tbody></table>Now back to the game hens...<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkwdBjNDE20QhyHSCCjIpPQ7KNpJIFtzqaOelQFcq5Fyi7xxtRM_YZiSowC04141e3axyGa-WtTIjzPH-C_XaBQhlxP3tuKrPh47ms-BNjOgFIV0yKN7FtvZqnXn43ELz8GnH4efZgRLNdCrZK2mYB_brw6CNODbb-sptSbIf4mUsfP9IZ758AjH3/s650/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0162.jpg" style="margin-left: auto; margin-right: auto;"><img alt="How I cook raised direct on a big green egg kamado grill" border="0" data-original-height="650" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkwdBjNDE20QhyHSCCjIpPQ7KNpJIFtzqaOelQFcq5Fyi7xxtRM_YZiSowC04141e3axyGa-WtTIjzPH-C_XaBQhlxP3tuKrPh47ms-BNjOgFIV0yKN7FtvZqnXn43ELz8GnH4efZgRLNdCrZK2mYB_brw6CNODbb-sptSbIf4mUsfP9IZ758AjH3/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0162.jpg" title="raised direct grilling" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here's a shot of my setup, but like I said, there are plenty of options to pull this off. I used an Adjustable Rig with the grill grate on the tallest setting. In this picture, you can also see that I placed my temperature probe at the same level where my chickens will be. That placement lets you know precisely at what temps your chicken is cooking.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A1jbpGLAeNaNDlekYzM1jZxcS8rpPH54RHL90KNVy4Wkz-IqCxNASPWjE5bTYj8_IFfXdASj9cMGKnCxrB59ZBXOE7-EPJMzM6YFCfclUupfsJzjs9w53ZsbxTiKNXPSSFm7hgnP2JmfV6yWKaZLCvWqHX-EZdjMgYbO0LpCBbSv52asUTVDHyaV/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0185.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Using my Thermoworks Smoke to monitor the cooking temp of the grill and the internal temperature of the chicken" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9A1jbpGLAeNaNDlekYzM1jZxcS8rpPH54RHL90KNVy4Wkz-IqCxNASPWjE5bTYj8_IFfXdASj9cMGKnCxrB59ZBXOE7-EPJMzM6YFCfclUupfsJzjs9w53ZsbxTiKNXPSSFm7hgnP2JmfV6yWKaZLCvWqHX-EZdjMgYbO0LpCBbSv52asUTVDHyaV/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0185.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used my Thermoworks Smoke for this grill. The bottom probe was connected to the air temp probe and the upper probe was in the larger of the two chickens. <br /><a href="https://www.thermoworks.com/smoke/">Thermoworks Smoke [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEaOwsICYoDsdyA-yTWngUnNt2PT6y5EdV3ecqHQGuXUzejD2cuHVn45pF-lljx4AJl4TL47rqCY-boXKu-wpvb8tX4EM_g-GhAcHvGmKacgr72x-nOhjHnop-IEBzjOJR316fRdZ5Z6b7eEAyHy2byM839DB6s5J7t3S3FBRWZIh4OT8sqPpjMki/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0191.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Yogurt marinade for chicken on the Big Green Egg grill" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEaOwsICYoDsdyA-yTWngUnNt2PT6y5EdV3ecqHQGuXUzejD2cuHVn45pF-lljx4AJl4TL47rqCY-boXKu-wpvb8tX4EM_g-GhAcHvGmKacgr72x-nOhjHnop-IEBzjOJR316fRdZ5Z6b7eEAyHy2byM839DB6s5J7t3S3FBRWZIh4OT8sqPpjMki/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0191.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gallon zip-top bags are such a valuable tool for marinating your food. It lets you flip it back and forth and get the marinade into the nooks and crannies. We let it go for 18 hours which was fantastic.</td></tr></tbody></table><br />I didn't exactly follow Raichlen's recipe for the marinade, primarily because of what I had on hand. Here's the recipe I used, but I'm putting that for my purposes.</div><div><br /></div><div><ul style="text-align: left;"><li>1 cup Greek yogurt</li><li>1/3 cup lemon juice</li><li>3 tablespoons fresh minced garlic</li><li>1 tablespoon paprika</li><li>2 teaspoons kosher salt</li><li>1 teaspoon black pepper</li><li>1 teaspoon cumin</li><li>1/4 to 1/2 teaspoon <a href="https://oldevirdens.com/">Olde Virden's Red Hot Sprinkle</a></li><li>3/4 cup olive oil</li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxR-wJ7DNqJZZEwhh1Cy2cnIgxTb-XPuEjr0tylJrwo0IWO68eEaLzXpo4IfzMQ-7AbXOyrwAucViLd0Y3QjxHHyMEPlfpJByfxm3GjeR_SufpY3Elk04-4GD6QK10xnKPKqeQUHMHHwL6S1agIr2whA6bGRyk0j-REvhTbY2gHKKA8IPP_qb_Ot5/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0197.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxR-wJ7DNqJZZEwhh1Cy2cnIgxTb-XPuEjr0tylJrwo0IWO68eEaLzXpo4IfzMQ-7AbXOyrwAucViLd0Y3QjxHHyMEPlfpJByfxm3GjeR_SufpY3Elk04-4GD6QK10xnKPKqeQUHMHHwL6S1agIr2whA6bGRyk0j-REvhTbY2gHKKA8IPP_qb_Ot5/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0197.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I shook off most of the excess marinade. Too much will make it hard to form a crispy crust. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0DyhsG4aA76RC6tvmphudGkRSZYIT9hBy2j0IuQrQDrXwnNSb-RWobKPCq1HElPR4xw3ed0b68zZLpN2ESvLXyEIS8m1razvvnVuXJJn57HmDGra7p8DIiRULrhKDIgW8sJS1YPVb-RIuKtVEiIkB-gp_ypQn_m2TzPZhw8qoKFDGUeLf54isZDc/s628/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0202.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="628" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0DyhsG4aA76RC6tvmphudGkRSZYIT9hBy2j0IuQrQDrXwnNSb-RWobKPCq1HElPR4xw3ed0b68zZLpN2ESvLXyEIS8m1razvvnVuXJJn57HmDGra7p8DIiRULrhKDIgW8sJS1YPVb-RIuKtVEiIkB-gp_ypQn_m2TzPZhw8qoKFDGUeLf54isZDc/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0202.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Laying the birds out in the "tanning booth" for a bit.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixthajmw8X-vSy3Gpl4zcjQDytqdkuKH-s8_PnK4zzvreWLYMKJc-uczSUW5CA8IuimVHMGRZ6BoCk3EOY26DjgcqIIgumYsFIVKroTZbQC3g-8S4m2UEVaB1F9JmmxuoCOmNp5zL63_XOrBBRLBzRrCRv-JmOZe0pduHMjCSxqwSR_pLrF6vRpdrP/s637/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_6143.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="637" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixthajmw8X-vSy3Gpl4zcjQDytqdkuKH-s8_PnK4zzvreWLYMKJc-uczSUW5CA8IuimVHMGRZ6BoCk3EOY26DjgcqIIgumYsFIVKroTZbQC3g-8S4m2UEVaB1F9JmmxuoCOmNp5zL63_XOrBBRLBzRrCRv-JmOZe0pduHMjCSxqwSR_pLrF6vRpdrP/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_6143.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I had the Egg running about 350°f, and at this temp, I was expecting 30 minutes, but it was more like 45-50 minutes. A whole chicken usually takes about an hour.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqNZpqbCQ5gmo340H6BQrrtwxQvNX2N8f_aMQJGqfnexkUoIXCDxaXxGthiZ3t8DMF9mWH3F03ptFvTWDNnkf0QFNvft9FjF38W5SbYdcYcuRRE8sJpNvOj71x0BPyRyHfqZwwA2Q-ihh3dRNd9oiuq10DG1HgLtr_fH6nWek59PkF6D5DxmHlFpI/s750/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0234%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="750" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqNZpqbCQ5gmo340H6BQrrtwxQvNX2N8f_aMQJGqfnexkUoIXCDxaXxGthiZ3t8DMF9mWH3F03ptFvTWDNnkf0QFNvft9FjF38W5SbYdcYcuRRE8sJpNvOj71x0BPyRyHfqZwwA2Q-ihh3dRNd9oiuq10DG1HgLtr_fH6nWek59PkF6D5DxmHlFpI/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0234%20IG%20story.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce on the Big Green Egg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When I cook spatchcocked chickens indirectly, I tuck their wingtips behind them. But for raised direct with the most intense heat below the food, I leave the wings untucked and on top of the bird. A subtle difference but one that I practice.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY7zUx2Noa2e-ARjsv813agCSK3ot4UN78lhSfoyWoJ7Ua3B60t7wwUHv6bEN_MCnlhgj27k9dDDNWsqDoJDzHlcJeuJNYGOR52rsQdbPoAK_r1A4kokyPXxFQnpRn_r-TOIDroeG151NnYbu6kUHhN8XI9QcE_PZkpHHwEE7qf9j9lCk_YlPoBN-/s755/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6191%20IG%20story.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY7zUx2Noa2e-ARjsv813agCSK3ot4UN78lhSfoyWoJ7Ua3B60t7wwUHv6bEN_MCnlhgj27k9dDDNWsqDoJDzHlcJeuJNYGOR52rsQdbPoAK_r1A4kokyPXxFQnpRn_r-TOIDroeG151NnYbu6kUHhN8XI9QcE_PZkpHHwEE7qf9j9lCk_YlPoBN-/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6191%20IG%20story.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The yogurt marinade cooks onto the chicken and gives it a crust bursting with bright flavors and color.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV2WK69xp2Y_BdCDXwJAM92NVWQjbnmgiSsGjlfq58-WrfqHl5nv-C-Bcm6rdE6aro-GHwrVDQ6tX2QLOYOOcDPoORzFpQlAwUx1GyDNjEymYRDhW_ovwJV3sm4JVrCefX9QJvcds0vw5JCWeMnH4u2P7t8Gsbb4XYUPcr3-nwwyXGCY-OHglo1fi/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0228%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV2WK69xp2Y_BdCDXwJAM92NVWQjbnmgiSsGjlfq58-WrfqHl5nv-C-Bcm6rdE6aro-GHwrVDQ6tX2QLOYOOcDPoORzFpQlAwUx1GyDNjEymYRDhW_ovwJV3sm4JVrCefX9QJvcds0vw5JCWeMnH4u2P7t8Gsbb4XYUPcr3-nwwyXGCY-OHglo1fi/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20sauce%20DSC_0228%20sq.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I double-check the birds for doneness once the breast hits an internal temperature of 160°f. I give the leg quarters a twist to see if the joints are relaxed and have play in them. I use a Thermopen to verify internal temps of at least 160°f in the breasts and 175°f in the thighs. I pulled these right at 165°f, and they were perfect; the breast was juicy, and the leg quarters were amazing.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-65_JpOY3zFe-jTp6pekSCfMMRe6AnLjpd778xdBx_zG_8XOyBTQlSapXnRXFK9sZcm0IREZZQ7gwhK6FFuMMZ8MKRJwP0WHZjxQcLJBjDg8rPHWPpnXhNfyC5B3uLSci4TWPVwsDXrcDxFGwlH7NMbZjMFpA8Kov-Xvt2XzW7ccgLEwLr3l3yR9Z/s500/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6199.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-65_JpOY3zFe-jTp6pekSCfMMRe6AnLjpd778xdBx_zG_8XOyBTQlSapXnRXFK9sZcm0IREZZQ7gwhK6FFuMMZ8MKRJwP0WHZjxQcLJBjDg8rPHWPpnXhNfyC5B3uLSci4TWPVwsDXrcDxFGwlH7NMbZjMFpA8Kov-Xvt2XzW7ccgLEwLr3l3yR9Z/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6199.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I wanted to add a second pop of flavor, so right after I put the birds on the grill, I whipped up a quick harissa-yogurt sauce that went exceedingly well with the hens. Sure the chicken is from Afghanistan and the sauce from Africa but the flavors rocked together.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Harissa Yogurt Sauce</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1 cup Greek yogurt</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons Morrocan harissa</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon lemon juice</div><div class="separator" style="clear: both; text-align: center;">kosher salt to taste, about 1/2 teaspoon</div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8yH8dUci7MG4guRR4vNMbNIOyEzwSIJMyUVvLybIXn5BvcU177kg-sWLb02zOqqhudh2LKb_Z1Qy4qLm_oxolnxKJD3P56rSNddyuMGRfq3-FyHpmXOnkh_MxIBL6xRmoZOFLe0wEKPHFsI9bVvB51EuDV8YjaCDZU7TPd1PW-P_5X5qK9tuMqQJ/s755/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6205.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Afghan-Style Game Hens with Harissa Yogurt Sauce" border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8yH8dUci7MG4guRR4vNMbNIOyEzwSIJMyUVvLybIXn5BvcU177kg-sWLb02zOqqhudh2LKb_Z1Qy4qLm_oxolnxKJD3P56rSNddyuMGRfq3-FyHpmXOnkh_MxIBL6xRmoZOFLe0wEKPHFsI9bVvB51EuDV8YjaCDZU7TPd1PW-P_5X5qK9tuMqQJ/s16000/Afghan%20Style%20Game%20Hens%20with%20Harissa%20Yogurt%20Sauce%20DSC_6205.jpg" title="Afghan-Style Game Hens with Harissa Yogurt Sauce" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">While we are mixing cultures, I made an Iranian Shirazi salad as a side. It all came together for a fantastic meal that I wouldn't hesitate to serve guests.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kZVAF-gTcZzwuxm_m_n0r4v6_-5kg5HvWVW76j52ZyOE32YTH83ZNSdPClWf_AhXfJYdjCIIOgN4tnz-FrpvP8AL8ej1jbCv91Fa2tKLB9HzT-5vI9Wn7Vk6xTJBueyBbR52dmIYfCCd8tgxpEz6Bcm7LCsV5g8HIybQHc4-WLtxxI5PAHZWzRZB/s500/NMT%20Social%20Media%20icons%20500%20pixels.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="125" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kZVAF-gTcZzwuxm_m_n0r4v6_-5kg5HvWVW76j52ZyOE32YTH83ZNSdPClWf_AhXfJYdjCIIOgN4tnz-FrpvP8AL8ej1jbCv91Fa2tKLB9HzT-5vI9Wn7Vk6xTJBueyBbR52dmIYfCCd8tgxpEz6Bcm7LCsV5g8HIybQHc4-WLtxxI5PAHZWzRZB/s16000/NMT%20Social%20Media%20icons%20500%20pixels.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-weight: 700;">Please follow me on </span><a href="https://www.instagram.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Instagram</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-weight: 700;">, </span><a href="https://twitter.com/NibbleMeThis" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Twitter</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-weight: 700;">, </span><a href="https://www.facebook.com/NibbleMeThis2/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Facebook</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-weight: 700;">, and </span><a href="https://www.pinterest.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Pinterest</a></span></td></tr></tbody></table><br /><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2058183008078317465.post-81629635255305599652022-06-04T13:00:00.001-04:002022-06-04T13:00:00.192-04:00Steak and Shirazi <p>[FTC Standard Disclaimer] We received no compensation for this post. If I post any links that may generate compensation for me, I will tag them as [Affiliate link].</p><p>This wrap's bright and bold flavors make my mouth do a happy dance. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9x073xgCu2lxJog6xun6kvXH5Cm2gZj7PM3gBMqTIZW8Zt5SneJWrkismjyDjx7C2Xw5qWH6HCTn98K2JlBcMTQhklOUTmoSyQKDp2KrbjrBVGyzs7ZpDVs5yUO1hgwDWcbuwiGRxWk7HF-jYXdJAHPnIuPGjWoVCrevlR9NOHLi7zGkpL-j_BX/s500/Steak%20and%20Shirazi%20DSC_6022%20sq.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled flank steak and shirazi salad wraps featuring Certified Angus Beef Brand" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9x073xgCu2lxJog6xun6kvXH5Cm2gZj7PM3gBMqTIZW8Zt5SneJWrkismjyDjx7C2Xw5qWH6HCTn98K2JlBcMTQhklOUTmoSyQKDp2KrbjrBVGyzs7ZpDVs5yUO1hgwDWcbuwiGRxWk7HF-jYXdJAHPnIuPGjWoVCrevlR9NOHLi7zGkpL-j_BX/s16000/Steak%20and%20Shirazi%20DSC_6022%20sq.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></div><br /><p>It starts with thinly sliced Greek seasoned flank steak that we top with a sultry tahini sauce. Next, we add a Shirazi salad bursting with Middle Eastern flavors and finally sprinkle on some crumbled feta. We wrap all of that up in a warm, soft piece of naan bread, and it is oh so fantastic! </p><h4 style="text-align: left;">Shirazi Salad</h4><p>Shirazi is named after the region from whence it hails, Iran. We like to call it Middle-Eastern pico de gallo. It is a salad with tomatoes, Persian cucumber, onion, herbs, and an acidic dressing. We can't always get Persian cukes, but English cukes work. Like pico, we find it is best served about an hour or two after making it.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrX7mMEir17HfVFnOcWlLfQ4gnK3KB4qzs2rDA_zIoc6PIpNyfVu6T7u7bOi0YbkpFn2Usaio7mYIrdfpbys7UkLll7yUa0s8qQ4MmQpki1zyVrij_nu4QpFfIFwSIwrrl4NQB1TCZQr2L_mgohQkHxbvn-42kbkCjyJfG4TfWnfaDr8fp4A0ktW5f/s500/Steak%20and%20Shirazi%20DSC_5990.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Grilled flank steak and shirazi salad wraps" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrX7mMEir17HfVFnOcWlLfQ4gnK3KB4qzs2rDA_zIoc6PIpNyfVu6T7u7bOi0YbkpFn2Usaio7mYIrdfpbys7UkLll7yUa0s8qQ4MmQpki1zyVrij_nu4QpFfIFwSIwrrl4NQB1TCZQr2L_mgohQkHxbvn-42kbkCjyJfG4TfWnfaDr8fp4A0ktW5f/s16000/Steak%20and%20Shirazi%20DSC_5990.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shirazi salad is brightly flavored and is fantastic with grilled chicken, steak, or by itself.</td></tr></tbody></table><br /><p>Here's the recipe for the whole shebang, with pictures and tips following the recipe.<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ndL8kgUQazB_T52TmAOpbEFHHGYWPyxHSA3J8eRnkUbFcFK2qm4CziXawWAOdHZfRdJaclR1FcKLTur2p1MV0ku72cfo9lp6NHRO-a5Ayb3cGtZ7f1MAh-F2IEU39jAoBRYJRYtTgDiK6TnZ9udOi4sxgGvdLdM20d6Tv4QYMB4I8cW0seE_on_S/s500/Steak%20and%20Shirazi%20DSC_6005.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled flank steak and shirazi salad wraps featuring Certified Angus Beef brand" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ndL8kgUQazB_T52TmAOpbEFHHGYWPyxHSA3J8eRnkUbFcFK2qm4CziXawWAOdHZfRdJaclR1FcKLTur2p1MV0ku72cfo9lp6NHRO-a5Ayb3cGtZ7f1MAh-F2IEU39jAoBRYJRYtTgDiK6TnZ9udOi4sxgGvdLdM20d6Tv4QYMB4I8cW0seE_on_S/s16000/Steak%20and%20Shirazi%20DSC_6005.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></div><div class="hrecipe">
<h1 class="fn">Steak and Shirazi</h1>
<p><label>By </label><span class="author">www.nibblemethis.com</span></p>
<p>Published <span class="published">06/03/2022</span></p>
<p class="summary">Thin-sliced Greek flank steak, tahini sauce, brilliantly flavored Shirazi salad and crumbled feta on naan.</p>
<h2>Ingredients</h2>
<ul>
<li class="ingredient"><a href="https://www.certifiedangusbeef.com/">Certified Angus Beef®</a> Brand flank steak</li><li class="ingredient">1 tablespoon peanut or other high-temperature cooking oil</li><li class="ingredient">1 tablespoon <a href="https://amzn.to/3NA2Rwp">Cavendar's Greek Seasoning [Amazon Affiliate link]</a></li><li class="ingredient">1 teaspoon dried oregano, crumbled</li><li class="ingredient">1 teaspoon dried mint, crumbled</li><li class="ingredient">4 pieces naan bread (depending on size)</li><li class="ingredient">4 ounces crumbled feta cheese</li>
</ul><div>For the Shirazi Salad</div><div><ul style="text-align: left;"><li>2 cups diced tomato</li><li>1 cup English cucumber, seeded and diced</li><li>1/2 cup diced red onion</li><li>1/4 cup chopped parsley</li><li>1/4 cup chopped cilantro</li><li>1 tablespoon lemon juice</li><li>1 tablespoon red wine vinegar</li><li>1 ounce olive oil</li><li>1/2 teaspoon ground black pepper</li><li>1/4 teaspoon dried mint</li><li>1/4 teaspoon dried oregano</li><li>1/4 teaspoon granulated garlic</li><li>salt to taste, about 1 teaspoon</li></ul><div>For the Tahini Sauce</div></div><div><ul style="text-align: left;"><li>1/2 cup tahini </li><li>4 cloves garlic, peeled and very finely minced</li><li>juice from 1 grilled lemon (about 1 ounce)</li><li>chicken stock (about 1/4 cup)</li><li>salt to taste (about 1/2 teaspoon)</li><li>1 teaspoon finely chopped flat-leaf parsley</li></ul></div>
<h2>Instructions</h2>
<ol>
<li class="instructions" style="text-align: justify;"><b>Dry brine the flank steak. </b>Score the steak on both sides by lightly dragging a very sharp knife across the steak in a criss-cross pattern. Wipe the steak with the oil and season it with the Cavendar's, mint, and oregano. Roll it up, place it in a bag and refrigerate it for 8 to 24 hours. Take it out of refrigeration 1 hour before cooking.</li><li class="instructions" style="text-align: justify;"><b>Make the tahini sauce.</b> Whisk the tahini, garlic, parsley, and lemon juice together. Whisk in chicken stock until you get a thick sauce-like texture. The amount of stock depends on the thickness of your tahini since it varies from brand to brand, but we used about a quarter cup. Finally, season it to taste with salt.</li><li class="instructions" style="text-align: justify;"><b>Make the Shirazi salad.</b> Place the tomatoes, cuke, onion, parsley, and cilantro in a medium-sized bowl. Whisk together the lemon juice, red wine vinegar, olive oil, pepper, mint, oregano, and salt to taste together to make a vinaigrette. Pour the vinaigrette over the veggies and toss. Refrigerate until ready to serve.</li><li class="instructions" style="text-align: justify;"><b>Grill the flank steak.</b> Preheat your grill to 500°f. Grill the steak 4 minutes per side for medium-rare. It is always best to cook according to internal temperature, but 4 minutes at 500°f is pretty consistent for us for flank steak. This one was 131°f when I pulled it off the grill.</li><li class="instructions" style="text-align: justify;"><b>Rest the steak</b>. I'm always a proponent of resting steak on a resting rack. In this case, I like to do it over the cutting board where I have drizzled a little oil, lemon juice, oregano, and mint. Any drippings will mix in to make an excellent board dressing that will amplify flavors. </li><li class="instructions" style="text-align: justify;"><b>Grill the naan.</b> You can do it directly on regular grill grates, but it is even better to use a griddle plate. </li><li class="instructions" style="text-align: justify;"><b>Slice the steak thinly across the grain.</b> You can see how the fibers run lengthwise through the steak; you want to cut perpendicular. You can use the slices just like that, or we like to chop it up further for the wrap.</li><li class="instructions" style="text-align: justify;"><b>Build the wraps.</b> Lay a naan bread and top it with 3 to 4 ounces of steak. Drizzle the tahini sauce over that. Top that with a hefty spoonful of Shirazi and about an ounce of feta cheese. Fold the naan over and secure it with a toothpick. We find they are easier to eat if you wrap the lower half with a foil sheet. </li>
</ol>
<p><span style="font-weight: bold;">Yield:</span><span class="yield"> 4 hearty servings</span></p>
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"><span class="value-title" title="PT00H05M"></span> 00 hrs. 25 mins. </span></div>
<p><span style="font-weight: bold;">Cook time:</span><span class="cooktime"><span class="value-title" title="PT00H15M"></span> 00 hrs. 15 mins. </span></p>
<p><span style="font-weight: bold;">Total time:</span><span class="duration"><span class="value-title" title="PT20M"></span> 40 mins. </span></p>
<span style="font-weight: bold;">Tags: </span><span>Greek, steak, Middle Eastern</span><div><br /><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICdbSH77AcXehSGdfn94zV-BC8glrnVtnaBnwojezZHE6ne94Z9SatOYLg5Soxpeknqy-NESKtlL_gkxqiiTKG368MLnXXEjEWa1Pl9JCyKo7QssGH2G7ZrDOAvDUaB5iHpY96ZVMoP0C_qJYuLdoWaaflXVob1Iio5-0YQZpfAByaRxe97_H0Flr/s500/Steak%20and%20Shirazi%20DSC_0044.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Why do you score a steak." border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICdbSH77AcXehSGdfn94zV-BC8glrnVtnaBnwojezZHE6ne94Z9SatOYLg5Soxpeknqy-NESKtlL_gkxqiiTKG368MLnXXEjEWa1Pl9JCyKo7QssGH2G7ZrDOAvDUaB5iHpY96ZVMoP0C_qJYuLdoWaaflXVob1Iio5-0YQZpfAByaRxe97_H0Flr/s16000/Steak%20and%20Shirazi%20DSC_0044.jpg" title="How do you score a steak." /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scoring the flank steak with a knife like this does two things. First, it maximizes the surface area that comes in contact with the seasoning. Second, the edges of the cuts get crispy during cooking, giving you a different texture and more flavor.</td></tr></tbody></table><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASto_AdSIuVEOyRShEoLZ84E1y5LN0BWmrkKS8py_Pl3hbDAmdDgBh4ZWIXG1yzB4cA_rTUKWaV844Nh2tpxIRIyTQL5mXDV6JCNy8PvjF5rqQF-37xgi5n5y1buq4Lyj8ovNMqbJ5pv3d18BihpbxvluRUORFkH7yAq7W64uwRNK9rcXOAWBTHgC/s552/Steak%20and%20Shirazi%20DSC_0083.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Large Big Green Egg with Craycort grates" border="0" data-original-height="552" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASto_AdSIuVEOyRShEoLZ84E1y5LN0BWmrkKS8py_Pl3hbDAmdDgBh4ZWIXG1yzB4cA_rTUKWaV844Nh2tpxIRIyTQL5mXDV6JCNy8PvjF5rqQF-37xgi5n5y1buq4Lyj8ovNMqbJ5pv3d18BihpbxvluRUORFkH7yAq7W64uwRNK9rcXOAWBTHgC/s16000/Steak%20and%20Shirazi%20DSC_0083.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My weapon of choice for this cook was a large Big Green Egg because I planned to swap out one of the grate modules with a griddle plate for toasting the naan bread. Ha! I just noticed I have a modular grill grate in an Egg in a <a href="https://biggreenegg.com/product-category/modular-nest-system/">BGE Modular Nest (table)</a>. Totally modular, dude. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuc_eOKLoN-BGvS4S5rrMu50v0Yz9q-PJyebMLIzNIifnlfS_uMMSvGZ5zuLx1lO4fjJRHw1FpwAgM2OTFlLFH8dH2GOR7w2XHIW74a7Av-7qeFBGgPFVaHzwPv4PTW9n1o-gLdmIq-eewFpBXOW_sRHZF_qR4TXOdiht5FXfUwMtzrVdK_E8vARhb/s592/Steak%20and%20Shirazi%20DSC_0076.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Grilled flank steak and shirazi salad wraps" border="0" data-original-height="592" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuc_eOKLoN-BGvS4S5rrMu50v0Yz9q-PJyebMLIzNIifnlfS_uMMSvGZ5zuLx1lO4fjJRHw1FpwAgM2OTFlLFH8dH2GOR7w2XHIW74a7Av-7qeFBGgPFVaHzwPv4PTW9n1o-gLdmIq-eewFpBXOW_sRHZF_qR4TXOdiht5FXfUwMtzrVdK_E8vARhb/s16000/Steak%20and%20Shirazi%20DSC_0076.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Most of the finer seasonings will absorb into the steak or seem to disappear during the dry-brine period. Feel free to freshen it up with some more seasoning after brining. I do.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH76xwk6n3Dfrh1862HXRw0ibHzl7vLeS3LmoeyncEsYV97p8lxQdlxEAI3kL8EWJwqHRP7etDT6WDG_KbbyTb1uTqeWAl9uyit0AWjE5dvsykQ_cphqME09VbsBbx7PT5BHH_6zEOI9d_tAsOd9id3pUD3f_9xfudvrX4xXWt308i5GzxlbW8ehnO/s500/Steak%20and%20Shirazi%20DSC_5954.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH76xwk6n3Dfrh1862HXRw0ibHzl7vLeS3LmoeyncEsYV97p8lxQdlxEAI3kL8EWJwqHRP7etDT6WDG_KbbyTb1uTqeWAl9uyit0AWjE5dvsykQ_cphqME09VbsBbx7PT5BHH_6zEOI9d_tAsOd9id3pUD3f_9xfudvrX4xXWt308i5GzxlbW8ehnO/s16000/Steak%20and%20Shirazi%20DSC_5954.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I grill the lemon because I think it adds a hint of smokiness to the tahini sauce.</td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy-sGCU19GwQPvPxJud81T2oIE8pZQGJgZdDQdQ0nLgc3JivfyY-KZf2KjzKhUQ22TFsABjwQHBoDTQEwJpr00yhMo7LQRqQKKZ5__8UlAVN0NI9Tva13UMhBQ85KYWjZj5xpQqf9JkAkehK9WvYFHZZ8_yBMcr6jXue_F49OXOEdxhbVSLu30U_3/s500/DSC_5959.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy-sGCU19GwQPvPxJud81T2oIE8pZQGJgZdDQdQ0nLgc3JivfyY-KZf2KjzKhUQ22TFsABjwQHBoDTQEwJpr00yhMo7LQRqQKKZ5__8UlAVN0NI9Tva13UMhBQ85KYWjZj5xpQqf9JkAkehK9WvYFHZZ8_yBMcr6jXue_F49OXOEdxhbVSLu30U_3/s16000/DSC_5959.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The tahini sauce might not look much, but she's got it where it counts, kid.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mpVJlb1KupBssnxeMBgwrzWmRzzxSpY_sxBlzsvyaEmjAmqD0MrIVy4FFyq_wYeoLwERPZK6ZCoypS1iFfdXVLaXSqE8PZxeRYdmoA-bV9h0KIGHv98xOTkFKbnpnFFVs2UauBspea0fXNNM1Zt1Yle9-b5Hvj_-NtwhAltSA_JyPk0DJnYuC704/s500/Steak%20and%20Shirazi%20DSC_0118.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Shirazi salad pops with color as much as it does with flavor." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mpVJlb1KupBssnxeMBgwrzWmRzzxSpY_sxBlzsvyaEmjAmqD0MrIVy4FFyq_wYeoLwERPZK6ZCoypS1iFfdXVLaXSqE8PZxeRYdmoA-bV9h0KIGHv98xOTkFKbnpnFFVs2UauBspea0fXNNM1Zt1Yle9-b5Hvj_-NtwhAltSA_JyPk0DJnYuC704/s16000/Steak%20and%20Shirazi%20DSC_0118.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Shirazi Salad pops with color as much as it does with flavor. It's also fantastic by itself with pita chips.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9KWInd0HxPuJ0K9G7dayWQJ3MKVD4ktun8rHcsZX0YOxUlZryc6er38lPcIAqQb6oU32WGi6yjY5yJnFQImqQHVZS4IWJjqf64vn8F2vDuYb_ZDCqDjuHpDA4IXyGyHwgw-NvJn0d5xFxP7oDSD6Xu_wu0vPLS8ljfkPbq_7J0MMRDGzPD9G9DrA/s755/Steak%20and%20Shirazi%20DSC_5971.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="755" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9KWInd0HxPuJ0K9G7dayWQJ3MKVD4ktun8rHcsZX0YOxUlZryc6er38lPcIAqQb6oU32WGi6yjY5yJnFQImqQHVZS4IWJjqf64vn8F2vDuYb_ZDCqDjuHpDA4IXyGyHwgw-NvJn0d5xFxP7oDSD6Xu_wu0vPLS8ljfkPbq_7J0MMRDGzPD9G9DrA/s16000/Steak%20and%20Shirazi%20DSC_5971.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Does flank steak remind you of a beaver flap tail? It does me.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJoMcDbgEu0k06ZahLOfWzme4lHB-nhGsqCl1zDKwRMRutFM_mE2Oj9ZdaYAJbhZcSHcHFa-xag8kqJpf4cyepikMHFM7wqhdCGpFcYP1em-Zakmd6f2Mq3pOcv5mpyN9I33IB2jIn2wl9TqjsqJnGXQzXRIPoiAbtUV2cc8_n7FNvvSyahjsXEU4/s500/Steak%20and%20Shirazi%20DSC_0093.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Big Green Egg modular nest" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJoMcDbgEu0k06ZahLOfWzme4lHB-nhGsqCl1zDKwRMRutFM_mE2Oj9ZdaYAJbhZcSHcHFa-xag8kqJpf4cyepikMHFM7wqhdCGpFcYP1em-Zakmd6f2Mq3pOcv5mpyN9I33IB2jIn2wl9TqjsqJnGXQzXRIPoiAbtUV2cc8_n7FNvvSyahjsXEU4/s16000/Steak%20and%20Shirazi%20DSC_0093.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whenever I am cooking on my grills, I have a TimeStick and Thermapen within arm's reach. <br /><a href="https://www.thermoworks.com/timestick/?tw=NIBBLEMETHIS">Time Stick [Affiliate Link]</a> <a href="https://www.thermoworks.com/thermapen-one/?tw=NIBBLEMETHIS">Thermapen [Affiliate Link]</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yX-9bWNPvGwg4fx0P-yJrBor0nJEuJs87BSweg6zhKgTaFCBTyAT8bFb--KIuILGnCDjyNcOj8jiSnaCh0t5a6FehFyQ_I_2xdvje4ifaNxYu0um3mZWSG3aZKVnDLb2Cb59pOywbyg96VY6MgG6Bf5wm5xnDX6h9vEmAe3isWqXqOKy46o0Y6K5/s582/Steak%20and%20Shirazi%20DSC_0097.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Craycort cast iron grates in a Big Green Egg" border="0" data-original-height="582" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yX-9bWNPvGwg4fx0P-yJrBor0nJEuJs87BSweg6zhKgTaFCBTyAT8bFb--KIuILGnCDjyNcOj8jiSnaCh0t5a6FehFyQ_I_2xdvje4ifaNxYu0um3mZWSG3aZKVnDLb2Cb59pOywbyg96VY6MgG6Bf5wm5xnDX6h9vEmAe3isWqXqOKy46o0Y6K5/s16000/Steak%20and%20Shirazi%20DSC_0097.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here, you can see that I have removed one of the grate sections and dropped in the griddle plate. This system from <a href="https://www.cast-iron-grate.com/">Craycort</a> has options like the griddle plate, veggie wok, and a chicken throne.<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixchcN_RD9wiy8tKsKGDP9_3-8NiU57lRydU5BMu6L4caCAxXjwDNuprv4gudgikHMsESBTOtn-oyXphiVyz7foRKNbNzxq9llXXMY7Mw2pCDNMs1eDJU2HpIY7Y1v5e0UTVYUCOT4ty3mkHooqiOybtoB-FjUfbSoGdtbSxWYSoIGdhZb6Bhb200U/s500/Steak%20and%20Shirazi%20DSC_0102%20sq.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Big Green Egg with flank steak and naan bread" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixchcN_RD9wiy8tKsKGDP9_3-8NiU57lRydU5BMu6L4caCAxXjwDNuprv4gudgikHMsESBTOtn-oyXphiVyz7foRKNbNzxq9llXXMY7Mw2pCDNMs1eDJU2HpIY7Y1v5e0UTVYUCOT4ty3mkHooqiOybtoB-FjUfbSoGdtbSxWYSoIGdhZb6Bhb200U/s16000/Steak%20and%20Shirazi%20DSC_0102%20sq.jpg" title="Grilled flank steak and shirazi salad wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The griddle does a better job with naan than just toasting it on the regular grates because you get complete surface contact. We probably did the naan for about 20 seconds a side. They are pre-cooked, so you only need long enough to heat them up.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReJm8XbIeCd1ECIvnxlWfTOtbky3Wu30iK5Ift65Ka4C8gcbgtasIWbM7Gls_J8oPL3soh8dfHCf-nvPB3hzAE-DIZISAJ5UZw1GquHqQtkX4ouqILAz_jMftF39isP17t7Ihm-QTHoLq4iEsLvlL6E_j-7X6h4jBpu3cABGccWnM9-3fICRgW7gR/s500/Steak%20and%20Shirazi%20DSC_5979.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Certified Angus Beef Brand Greek Seasoned Flank Steak" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReJm8XbIeCd1ECIvnxlWfTOtbky3Wu30iK5Ift65Ka4C8gcbgtasIWbM7Gls_J8oPL3soh8dfHCf-nvPB3hzAE-DIZISAJ5UZw1GquHqQtkX4ouqILAz_jMftF39isP17t7Ihm-QTHoLq4iEsLvlL6E_j-7X6h4jBpu3cABGccWnM9-3fICRgW7gR/s16000/Steak%20and%20Shirazi%20DSC_5979.jpg" title="Flank steak wraps" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Resting the steak on a resting rack minimizes moisture loss. If you put it on a flat surface, you are trapping the heat. That will steam the bottom of the meat, which creates excessive moisture loss. <br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ56WUAWObh3lxRbg7Mt0-UTH3_lCxCDFqRvm5Kit-mQ1TjgOdRwWSpEUKKXeWZOrE1-8AgMQfM_SRaGXjV98H4hAB2qbjAZG56GnpnJW_6n0eWYF0rjqNO_ShnDt0lXw1paEXIGK03OC3dhjXFlJQfxEm7p9xLUa9erq-IBnLgkKpI6rrd4dV7aLj/s500/Steak%20and%20Shirazi%20DSC_0113.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Greek seasoned grilled flank steak featuring certified angus beef brand" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ56WUAWObh3lxRbg7Mt0-UTH3_lCxCDFqRvm5Kit-mQ1TjgOdRwWSpEUKKXeWZOrE1-8AgMQfM_SRaGXjV98H4hAB2qbjAZG56GnpnJW_6n0eWYF0rjqNO_ShnDt0lXw1paEXIGK03OC3dhjXFlJQfxEm7p9xLUa9erq-IBnLgkKpI6rrd4dV7aLj/s16000/Steak%20and%20Shirazi%20DSC_0113.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can put them in the wrap just like this, but I like to chop them up.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIitFKZawPR2iuOuNrEokd70jv6MCJeqX5Z1HHWXwK3mcarw6ultQUYNPQXx_VGk5ypTqOUk1B0r87JYUOAcuh8g_BEN6NhdAdjtJtqB8ezzABPnKtSQRKqrQU8HVg7yxbT-6BKFGdck9TNLIctqLc3-dYjWAso42wMapf0mE3_pAcWtdWoRWGum8/s500/Steak%20and%20Shirazi%20DSC_6008.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Grilled flank steak and shirazi salad" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIitFKZawPR2iuOuNrEokd70jv6MCJeqX5Z1HHWXwK3mcarw6ultQUYNPQXx_VGk5ypTqOUk1B0r87JYUOAcuh8g_BEN6NhdAdjtJtqB8ezzABPnKtSQRKqrQU8HVg7yxbT-6BKFGdck9TNLIctqLc3-dYjWAso42wMapf0mE3_pAcWtdWoRWGum8/s16000/Steak%20and%20Shirazi%20DSC_6008.jpg" title="Grilled flank steak and shirazi salad" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Big-time flavor. We've already made these twice this month because we like them so much.</td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAnh7EmxD46RfEmOKNmfRLM1L5g1EAIDL5C1LWR8AJEzUbZ-mkZuGPNzSpr26vlCE5SDJMzcg0aZ04DxB-wtDy3BC0Vo1q3JFJDaCPpO0WSvs6pYkvOamWtr0ax9BxCiq1WkHfsyQp8Rn-andGPTGMofvecptpPz6TQ9afpD4u4Ga8vSwn1eILrnb/s500/NMT%20Social%20Media%20icons%20500%20pixels.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="125" data-original-width="500" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAnh7EmxD46RfEmOKNmfRLM1L5g1EAIDL5C1LWR8AJEzUbZ-mkZuGPNzSpr26vlCE5SDJMzcg0aZ04DxB-wtDy3BC0Vo1q3JFJDaCPpO0WSvs6pYkvOamWtr0ax9BxCiq1WkHfsyQp8Rn-andGPTGMofvecptpPz6TQ9afpD4u4Ga8vSwn1eILrnb/s320/NMT%20Social%20Media%20icons%20500%20pixels.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">Follow me on </span><a href="https://www.instagram.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Instagram</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, </span><a href="https://twitter.com/NibbleMeThis" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Twitter</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, </span><a href="https://www.facebook.com/NibbleMeThis2/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Facebook</a><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;">, and </span><a href="https://www.pinterest.com/nibblemethis/" style="background-color: white; color: #b99121; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700; text-decoration-line: none;">Pinterest</a></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Chrishttp://www.blogger.com/profile/14861482393432330011noreply@blogger.com