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PinotChio

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PinotChio last won the day on April 2

PinotChio had the most liked content!

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  • Gender
    Male
  • Location:
    Pacific NW
  • Interests
    Food. Wine. Fun.
  • Grill
    Kamado Joe

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  1. So, got a Joe Jr last weekend and have been breaking the newbie in this week. The better 3/4 has a standing request for seared red meat on Friday, so tonight’s offering was a pair of reverse seared prime ribeyes with light cherry smoke (Brazil style, salt only, for Guga), parmigiana roasted Yukon golds, and white miso creamed spinach. Add a Walla Walla Rocks District Syrah Mourvèdre blend. Outstanding. The little red dude has been spectacular. Should have done this years ago.
  2. OXO silicone roasting racks. They work great for keeping your meat elevated over dirty grates. Temp: 250 Smoke: light cherry Prep: dry brine 48 hr (covered with plastic wrap) Mix rosemary, oregano, thyme, basil, cracked black pepper and Aleppo pepper (light touch on the Aleppo) with EVO2. Generously coat at let set a bit. Spritz with mix of cider vinegar, dry white wine, brown sugar, and coconut aminos. Wrap around 165. Pull at 203-205. Rest. Pull. Eat. Made wraps with GF naan.
  3. Wrap around 165. Pull around 200-203. Rest wrapped in several heavy towels about an hour.
  4. 9” of snow, ice laden tree limbs dragging on the power lines, and a slow warming Joe. But a soft, succulent, pulled lamb shoulder shall see us through it all. Now on to the naan and yogurt sauce.
  5. 6-8 hour soak with an all purpose rub, evO2, rice vinegar, and a bit of sweet chili sauce. Slow cook on rim around 300 to set initial base. Sauce. Back on grill over direct heat up to about 350. Sauce a second time and back over direct heat.
  6. First smoke-free weekend in a long, long, long while. Time for wings!! Hasselback jumbo Yukon Gold potatoes (coated with house cured bacon), a huge pot of collard greens (with extra house cured bacon), and Eastern Washington Red Mountain Cab. Life is Good. Cheers all.
  7. Well, it’s more like coulotte because moron cut the fat cap off, but still spectacular. Salt and heat. Nothing more is needed. Cheers all.
  8. Guga says: Picanha!!!! and +1 on the skirt steak.
  9. Free range bug eater. 36 hr dry brine uncovered in the garage refer with salt and pepper. Modest sprinkling of herb de Provenance in the cavity. Spin with a hint of cherry at 375. Finish at 400. Sometimes, I impress myself. Had to fight the better 3/4’s for the salty, crispy back
  10. Left/Right. Prefer not exposing my hand and half my forearm over 600+ degree coals to finish a steak after searing.
  11. I have been looking, unsuccessfully, for a good sized capon to try a rotisserie spin on the Big Joe. Several weeks ago I brought home a pair of rather large 7.5 pound stewing hens from the local Wally World and decided to give it a try. After a 48 hour uncovered dry brine I brought big bird up to temp, applied a light dusting of a FODMAP friendly rub, and started her spinning at around 300 degrees with a bit of apple wood. Raised the temp a bit after 2 hours and began to apply some sauce. She spun for a little over 2.5 hours and here is the result. As expected, it was not tender, succulent chi
  12. Bacon, Ham, and Ham. One more ham to go.
  13. Ham, Ham, Bacon, and Ham. No Spam. Big Joe will be busy today. Two brown sugar Maple syrup sweetheart hams, a black pepper molasses cottage bacon, and bourbon, chipotle, molasses picnic.
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