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lunchman last won the day on July 11 2019

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About lunchman

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    Goldens' Cast Iron Cooker

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  1. It's almost embarrassing to post this, but this thread made me take a good long look at my kamado and realize it was well past its time for a good cleaning. The dome of the Goldens' was caked with creosote so I took a flexible putty knife to it and here's only some of what I scraped off. The first pic is with the lid open and the crud sitting at the bottom, waiting to be brushed out - Yeah, I'd say it needed a cleaning. I brushed it afterwards with a brass bristle brush, did the same to the inner body which wasn't near as bad. No pics of the dome beforehand, it was tough getting a decent picture with all that blackness. I gave it a high temp burn and it's ready for grilling. I'm not normally this derelict with my grills, will keep after it more often. My thanks to the OP for waking me up to a much needed chore. -Dom
  2. Looks great from here and quite delicious. Sometimes our plans don't always work out and I've also found that cooking a meatloaf in a pan can be problematic. After a very similar and somewhat greasy failure I now either cook it right on the grate or a rack on a pan.
  3. Thanks, folks. Researching history of this dish, recipe variations, etc. reminded me of a coworker many years ago who hailed from either Kentucky or Tennessee and tried to introduce me to the virtues of Burgoo. Back then I wasn't at all into cooking and politely listened. These days I'd be picking his brain for the recipe. Brunswick Stew, Burgoo, Hobo Stew, Mulligan Stew, Irish Stew.... I guess it all comes down to whatever you got, throw it in the pot. It's all good. I enjoy reading about the regional variations and will be giving them a try once in a while. -Dom
  4. I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else! A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself. Here's the Brunswick Stew after simmering for that time - I just had to make some Cornbread to serve with it - Plated for lunch - It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations. Regards, -lunchman
  5. Thanks. And thanks for confirming my suspicion that these were short ribs. I usually scout out the meats in my local grocery, checking for beef ribs since I've been wanting to give them a try. But they're normally $9 to $11/lb and I wasn't in the mood for experimenting that much, especially when they didn't look all that great (and most times they're back ribs). I even asked the butcher one day what a rack would cost and it was near $100, much more than I was willing to spend. These were only $4.49/lb so I snatched two packages. Definitely a bargain, now that I know what I grabbed. Maybe a Barbacoa next time, we'll see.
  6. This is the first time I've ever made these in all the years I've been grilling. Either my grocery store had very little on hand or the price was more than I was willing to pay, but last week I picked up two packages of Beef Back Ribs. My understanding is that Beef Short Ribs have much of the meat on top of the bone, which these did so perhaps they were mislabeled. Doesn't matter, they still turned out great despite this being a first time for me. My hat's off to Chef Tom from atbbq.com for his excellent videos re: trimming techniques which I used. I've actually been binge watching a lot of his videos over the past few weeks. Let's get to some pics. The beef ribs, some of which have been trimmed, a few remaining to have their silverskin and fat layer removed. The 3 on the right looked exactly like the one to the left prior to trimming - I finally invested in a decent boning knife, a relatively inexpensive Victorinox which did an excellent job. Cut a tab to hold onto, then trim keeping my fingers out of the way. What an excellent technique - All trimmed and ready for seasoning. I dry brined them for a few hours, then made up a batch of Big Bad Beef rub from amazingribs.com, but added a bit of Cumin to the mix - The Goldens' was set up for indirect with a grate temp around 275-300 or so. After about an hour on the grill I'm seeing some nice pullback - At about 2 hours in to the cook, there's more pullback and they're probing easier but they're not done. It's time to put on some seasoned potatoes for baking - I honestly had no idea how long these would take. 3 hours? 5 hours? They were probing quite tender at around 3 hours and ready to come off the grill - Resting - Plated with the baked potato and some oven roasted cauliflower - A definite success, meat was tender and they tasted great! I'd buy these again in a heartbeat. As always, thanks for checking out this post and Sunday dinner! Regards, -lunchman
  7. Awesome job on the bread and the open faced sandwich looks delicious.
  8. I was thinking blueberries over cream cheese, then did some searches on Galettes and found many that just use fruit by itself. So an apple pie filling, peaches, etc would be great in this. I think the trick is not to load it with filling. I'm definitely making this again with some sort of fruit.
  9. Thanks all ! Loads of fun to make, but I found that griddled bananas don't keep well in the fridge for serving the next day. Bummer. But the bacon keeps REALLY well. I may have to make pig candy a bit more often.
  10. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman
  11. Nice job on the dome. I bought a smallish round one, been wanting something a bit larger and yours is a great idea.
  12. I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix - In the meantime indoors the makings of the caramel sauce are starting. Brown sugar and Maple syrup getting warm - The bacon coated with the Brown Sugar, Cinnamon and Cayenne, needs to harden a bit - Back out on the griddle, bananas are frying away in the bacon grease - Add the Bourbon to the Caramel Sauce and flambe - Bananas are ready to be plated with the rest of the fixin's - Caramel Sauce reducing after burning off the Bourbon - Bananas & Pig Candy plated with Vanilla Ice Cream, drizzled with the Bourbon Caramel Sauce - Entry Photo - This was fun to make, I'm glad Mrs lunchman was assisting with some of the indoor prep work as I was running back and forth to the griddle. She commented that this was on the order of a 5 Star restaurant dessert and I have to agree with her. Something I'd not normally make but turned out to be fairly easy and the results well worth it. Thanks for reading this post. Regards, -lunchman
  13. That's the fun part of making pastrami, when you taste it and know you nailed it. The problem for me is I want to make more! My wife then asks how much pastrami we're expected to eat. Of course, to compensate and use it all the sandwiches get thicker and thicker, like on the order of 3 to 4 inches. Not a bad thing I suppose.
  14. Nicely done, looks amazing. But I've gotta agree with @Kamado Tom that this has become so much easier since buying the Blackstone. A super impressive looking meal and my hat's off to you for all the work preparing it. Two thumbs up!
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