What's for Dinner?

[mainshipfred]

Got an I-Kamand 2 for Christmas but it was for a Classic rather than a Big Joe. The only difference is the mounting bracket which I had to order to fit the Big Joe. Put a pork shoulder in at 5:00 this morning and hung around till 8:00 to make sure everything was working OK . Now I'm monitoring everything from my phone at my shop while making labels for the 2019 wines.

 

[Boatboy24]

...while making labels for the 2019 wines.

Must be something in the air today. I just designed and ordered my 2018's this morning.

 

[ibglowin]

You know the rules here!

Got an I-Kamand 2 for Christmas but it was for a Classic rather than a Big Joe. The only difference is the mounting bracket which I had to order to fit the Big Joe. Put a pork shoulder in at 5:00 this morning and hung around till 8:00 to make sure everything was working OK .

 

[mainshipfred]

Must be something in the air today. I just designed and ordered my 2018's this morning.

I think I offered before but I can print them for you.

 

[mainshipfred]

You know the rules here!

When it's done, don't want to open it now.

 

[Boatboy24]

I think I offered before but I can print them for you.

Thanks Fred! Appreciate that.

 

[CDrew]

I know many of you are “seasoned” brisket veterans. I never have cooked one.

 

[CDrew]

Trying a Primitivo braised brisket with onions.

 

[CDrew]

 

[CDrew]

I’ll let you know in 6 hours how it is.

 

[ibglowin]

Went freezer diving and found a half beef tenderloin that was a WooHoo special a few months back. Fired up the Weber and served it with smashed taters with fresh sautéed shrooms and some fresh asparagus.

Back to Lean Cuisine and salad tomorrow!

 

[GreenEnvy22]

Grocery store had pork shoulder on sale again, this time for $0.99 a pound. I have no freezer space left, so just grabbed one and made some pulled pork today. It was on the smoker for about 5 hours, then finished it in the oven. Went with slaw and beans to go with it.

 

[Boatboy24]

Freezer diving here as well. A prime NY Strip for me, filet for the wife, and a teriyaki boneless skinless chicken breast for the kiddos. Baby red taters in the oven and grilled 'gus that was marinated in EVOO, red wine vinegar, S&P, oregano, parsley and thyme.

 

[geek]

Thanks for the quick recipe Mike.
Bake Cod fillet, baked potatoes and organic spring salad topped with EVOO.

 

[Boatboy24]

Looks great, @geek !

 

[mainshipfred]

You know the rules here!

Guess what, I forgot to take pics. Oh well, probably was lying about it so here's what I'll make up:

6.5 lb shoulder smoked at an average of 230 for 11 hours with apple and cherry chunks. Got it to 190 but the charcoal starting to die. Should probably have left it a little longer, it tasted good just a little tough.

 

[ibglowin]

So Pork Butt is a cut that turns out really well still at higher cook temps. Next time crank it up to 275 which will cut your cook time way down and make sure to leave it till it reaches at least 200-205F IT.

Guess what, I forgot to take pics. Oh well, probably was lying about it so here's what I'll make up:

6.5 lb shoulder smoked at an average of 230 for 11 hours with apple and cherry chunks. Got it to 190 but the charcoal starting to die. Should probably have left it a little longer, it tasted good just a little tough.

 

[geek]

Looks great, @geek !

I think it came out great. Next time I will cut down a bit on the lemon juice knowing the fish would sweat a bit. Good flavor and have left over for lunch today

 

[GreginND]

This was pho real. Pho is all about the broth and it can be made vegan and delicious. It takes a bit of work but it is so worth it. I made a big batch of broth so I can keep some in the freezer for a quicker meal in the future.

 

[geek]

Baked some left over cod fillet