wow, that looks amazing! I love pan fried brussel sprouts when they get a little blackened and caramelized, so I can just image how good deep fried ones are. Need to try that.
The Thin Blue Smoke Thread VII- BBQ at the B&B 2015
- Thread starter Jim
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wow, that looks amazing! I love pan fried brussel sprouts when they get a little blackened and caramelized, so I can just image how good deep fried ones are. Need to try that.
Bob, how did you get such a nice square cut on that top round, a table saw?
Ha! Yeah, they are kind of goofy looking roasts, huh? I bought a case of choice angus primal top round from Restaurant Depot ($3.09/lb), which was 4 individual chunks (~75 lbs). I cut these from the center of each one of the 4 chunks and them trimmed them off square saving the trimmings for grinding. Gave one of the center cuts to my neighbor who grilled it to medium rare and he said it was fantastic. I have 1 more that I'm not sure what I'm going to use it for.
Would that be a "Beef PIF"?
Thank you in advance for the use of the previously mentioned slicer!
Chops and sprouts look great.
Great PIF! I'm in!Would that be a "Beef PIF"?
Thank you sir, the cut of meat for the chops just didn't have the normal awesome flavor, wasn't very well marbled. But was still tasty in the end!
I'm a little late to the party, but I agree 100% that fruit woods are better for cheese. My first batch of smoked cheese, I used hickory and lets just say I won't be doing that again. The flavor was reminiscent of an ashtray. But, to each their own.
For Christmas last year I smoked about 30 lbs of cheese to give away as gifts. Used various fruit woods, and only had one complaint about the smoke flavor, everyone else either loved it or lied to me and said they did!
I'm a little late to the party, but I agree 100% that fruit woods are better for cheese. My first batch of smoked cheese, I used hickory and lets just say I won't be doing that again. The flavor was reminiscent of an ashtray. But, to each their own.
For Christmas last year I smoked about 30 lbs of cheese to give away as gifts. Used various fruit woods, and only had one complaint about the smoke flavor, everyone else either loved it or lied to me and said they did!
Thanks. I may go APPLE and CHERRY then...as those are the only two Fruit Woods I have. Ashtray-Cheese is no good
. We're only talking 3 bricks of cheese, so it won't be a disaster if it doesn't turn out but I plan on cutting it into hunks for Wrapping or Giving a couple samples away to family.I remember doing my first turkey, the gravy was like ashtray. That was on a Weber Kettle and one of my first ever smokes, so I had no idea what I was doing.
That looks very good...I bet it tasted even better.
It was that time again, BBQ Fried Rice. We had some leftover turkey in the fridge (I wish it had been the smoked turkey) and cooked up some rice earlier in the day. I normally do this one over gas, but decided to try it over charcoal this time.
I'm pretty sure our oldest (10) ate about 1/2 of it, he couldn't stop eating it.
Getting Ready with the Lee Valley Peasant Knife:
Heating up peppers & Onions:
Adding Rice:
Frying Eggs:
Bringing to the table:
I'm pretty sure our oldest (10) ate about 1/2 of it, he couldn't stop eating it.
Getting Ready with the Lee Valley Peasant Knife:
Heating up peppers & Onions:
Adding Rice:
Frying Eggs:
Bringing to the table:
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Looks great, as always, Bruce. How was it on the charcoal vs the gas? I'm on the verge of buying this griddle for my Weber kettle. Especially since a new PK Grill will be on its way soon.
Thanks.
I'm not sure how much the charcoal added to the flavour but it was the best rice we've had on the BBQ, so that says something.
If I was only going to buy one, I'd probably go for the kettle. Food is just always that much better on charcoal and it would make me use it more then gas.
The one drawback with the round is, you can't do both grilling and frying as it takes up the entire surface of my cooker. With the half gas size, I can grill chicken on steak on the grates and then do veggies or flat bread on the griddle.
I'm actually frying up lunch on the Gas half griddle right now. Here is lunch today using leftover steak that we had freezer wrapped and the pitas from the other day. 4 people with 3 different types of wraps/gyros...the deli meat one ow for the little guy as he didn't want Greek steak and feta etc.
You probably can't go wrong with either.
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Looks delicious, Bruce!
Thanks for the thoughts, Bruce. That fits into my master plan. The PK for the grilling and smoking and I can use the Weber for the griddle at the same time. 
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