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mvmac

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I did the banana leaves with the slow cooker...awesome. I haven’t tried using banana leaves in the Instapot yet. But highly recommend the Liquid Smoke.

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  • 2 weeks later...
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Wings are on for smoking.

8DB21498-793E-40DF-9511-61A9A5142580.jpeg

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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On 7/13/2020 at 8:01 PM, Vinsk said:

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

I didn't get banana leaves, but this was really easy to make and very tasty.

Steve

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1 hour ago, nevets88 said:

I didn't get banana leaves, but this was really easy to make and very tasty.

Nice! Yeah I’ve done the leaves when I slow cooked it. Pretty nice meal for being so simple and fast.

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20 hours ago, billchao said:

Wings are on for smoking.

8DB21498-793E-40DF-9511-61A9A5142580.jpeg

Pecan, applewood? I have the same set up with the Slow n Sear.

Scott

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10 hours ago, boogielicious said:

Pecan, applewood? I have the same set up with the Slow n Sear.

Pecan. The Weber Kettle with the Slow n Sear is versatile, but it could be better.

The wings came out great, though.

0C3E3EEB-8C6E-49D2-92CF-13418B94EA14.jpeg

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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1 hour ago, billchao said:

Pecan. The Weber Kettle with the Slow n Sear is versatile, but it could be better.

The wings came out great, though.

0C3E3EEB-8C6E-49D2-92CF-13418B94EA14.jpeg

I did something like that a few weeks ago. 

87CBF48D-9B84-433C-917E-A987F3A69787.jpeg
 

Do you think the Slow n Sear gives a big advantage over just stacking the coals on one side of the grill manually?

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34 minutes ago, jamo said:

I did something like that a few weeks ago. 

87CBF48D-9B84-433C-917E-A987F3A69787.jpeg
 

Do you think the Slow n Sear gives a big advantage over just stacking the coals on one side of the grill manually?

For a long cook? Absolutely. The Slow n Sear has the water well which acts as a barrier for the heat for better temperature control and an indirect heat source, and the steam from the water in the well boiling helps transfer the smoke to the meat. You just have to remember to refill the well once in a while which I usually do when I have to throw more wood on the coals.

Even for regular grilling, I like the Slow n Sear because it lets me build a stack of coals in a taller, more concentrated pile, so you can get that spot hotter which is great for searing.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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2 hours ago, billchao said:

Pecan. The Weber Kettle with the Slow n Sear is versatile, but it could be better.

The wings came out great, though.

0C3E3EEB-8C6E-49D2-92CF-13418B94EA14.jpeg

Pecan is my go to. Those look delicious!

Scott

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2 hours ago, billchao said:

Pecan. The Weber Kettle with the Slow n Sear is versatile, but it could be better.

The wings came out great, though.

0C3E3EEB-8C6E-49D2-92CF-13418B94EA14.jpeg

There are a lot of chickens out there who can no longer fly...

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3 minutes ago, Double Mocha Man said:

There are a lot of chickens out there who can no longer fly...

🤣

Scott

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Outdoor grilled seafood skewers, over angel hair pasta tonight.  Shrimp, scallops, onions, roma tomatoes, crimini mushrooms.  Labor intensive, so I only do this once or twice a summer.  Next up, peach pie in August.

skewers.jpg

seafood skewers over pasta.jpg

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31 minutes ago, Double Mocha Man said:

Outdoor grilled seafood skewers, over angel hair pasta tonight.  Shrimp, scallops, onions, roma tomatoes, crimini mushrooms.  Labor intensive, so I only do this once or twice a summer.  Next up, peach pie in August.

skewers.jpg

seafood skewers over pasta.jpg

Looks fantastic.   Ship some to Michigan? 🤪

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On 7/30/2020 at 9:08 PM, Double Mocha Man said:

Outdoor grilled seafood skewers, over angel hair pasta tonight.  Shrimp, scallops, onions, roma tomatoes, crimini mushrooms.  Labor intensive, so I only do this once or twice a summer.  Next up, peach pie in August.

skewers.jpg

seafood skewers over pasta.jpg

Seafood skewers and pasta, labor intensive?  😂

Looks great though!  :beer:
 

 

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

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2 minutes ago, David in FL said:

Seafood skewers and pasta, labor intensive?  😂

Looks great though!  :beer:

Thanks.  I get confused to what to put on the skewer next.  Though I like to start and end with a mushroom or onion to keep everything locked in.  I should make a cheat sheet.  Mushroom, Shrimp, onion, scallop, tomato... repeat.

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  • 2 weeks later...

One of my favorite seafood dishes.  Simple, versatile, and delicious.

Grouper en Papillote with seared sea scallops.  In this one I chose a mediterranean style. Tomatoes, red onion, capers, olives, garlic, olive oil, sweet peppers, and of course a splash of wine.

 

 

 

69114EAC-2307-432F-B0EA-9F7AA3F25982.jpeg

D2169FAE-B9A2-40B7-8475-A47657A15367.jpeg

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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  • 3 months later...

Just got a pellet grill/smoker delivered yesterday, I went with the RecTeq RT 340 and really like it so far. 

Made my first meal on it last night, bone in chicken thighs. They turned out amazing. I used Kosmos Q Spicy Chipotle Honey Killer Bee rub and smoked them at 225 for about 20-30 minutes then cranked the heat to 425 and flipped them once until they were at an internal temp of 165. I am making more for some friends today and I will do the same method except I will bring the heat up to 450 maybe even 475 to get the skin just a tad bit crispier.

I am also making a smoked queso dip today as well which I will share pictures of

The grill -

image.png

 

The chicken - 

image.png

Driver: :callaway: Rogue Max ST LS
Woods:  :cobra: Darkspeed LS 3Wood
Irons: :titleist: U505 (3)  :tmade: P770 (4-PW)
Wedges: :callaway: MD3 50   MD5 54 58 degree  
Putter: :odyssey:  White Hot RX #1
Ball: :titleist: ProV1x Left Dash

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