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Efincoop

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  1. One of my local butcher's also carries fresh seafood. Last night I popped in to pick up some ribs for the weekend and he had a nice thick cut piece of swordfish in the case, so I decide to pick it up and experiment. I decided since it was a "steak" I would try the reverse sear method. I seasoned it with some KBS Sunny Island blend and a little salt. I cooked it on my Weber Performer @ 250 degrees for about 25 minutes with a chunk of cherry wood, I cooked it about 115 degrees IT then seared it to finish it off basting it with a lime butter. Over all I was pleased with the outcome, but next time I would use more briquettes as I need to use my BBQ Dragon to get the coals hot enough at the end of the cook.
  2. I hope everyone enjoyed celebrating Independence Day. The extended weekend gave me the opportunity to finish my grill gazebo. Then to celebrate I smoked a turkey breast in honor of Benjamin Franklin who preferred the turkey over the American Eagle for our national bird. Sent from my SM-G920V using Tapatalk
  3. Great job! Very well thought out and executed! Sent from my SM-G920V using Tapatalk
  4. Welcome. I don't have the PartyQ, I have the Auber temp controller and use it occasionally with my Vision Classic B. I have been pleased with it so far. Sent from my SM-G920V using Tapatalk
  5. I also have a Vision Classic B and have tried various starting methods. The method i have settled on is an alcohol soaked cotton ball set into a well in the center of lump charcoal right in the firebox. I leave the lid up for about 5 minutes then close it up with top & bottom vents wide open. I prefer this method to the chimney method for the same reason you mentioned, i also tried the electric charcoal started, but still prefer the cotton ball method. If you need to speed things along you can use 2 or 3 alcohol soaked cotton balls spaced equidistant apart. Sent from my SM-G920V using Tapatalk
  6. Welcome to the Vision family! I have been very pleased with my classic B over the last 2 years. Sent from my SM-G920V using Tapatalk
  7. Every recipe I found cooked them whole. They cooked fairly quick whole. I seared the about 4 minutes a side then roasted them indirect for about 14 minutes. I pulled them when the IT of the breasts were 165. Sent from my SM-G920V using Tapatalk
  8. Thanks@K_sqrd and @keeperoftheflame! I got the duck from www.dartagnan.com so it is definitely farm raised. I'll try the boil trick and see how it goes. Perhaps i can couple that technique with the Cherry Smoked recipe@K_sqrd shared! Sent from my SM-G920V using Tapatalk
  9. I grilled up some quail that i got from www.dartagnan.com I kept semi-simple with salt, pepper, and paste of garlic, rosemary and lemon zest. While not the easiest things to eat, they were very tasty! Sent from my SM-G920V using Tapatalk
  10. I had to postpone the duck cook as I would up getting sick this weekend :( Anyway I now have a couple of ideas. I will be sure to update my post when I complete the cook.
  11. The breed is Pekin, not Penkin..... Sent from my SM-G920V using Tapatalk
  12. I am planning to cook a Penkin (not Peking) duck this weekend. Anyone want to share their favorite recipe? Sent from my SM-G920V using Tapatalk
  13. What did you use to write the contents on each container? Sent from my SM-G920V using Tapatalk
  14. Welcome aboard! This is a great community forum. Lots of information and inspiration to be found. Sent from my SM-G920V using Tapatalk
  15. I too am cooking my first (boneless) leg of lamb roast. I have done chops before but never a roast. All of the recipes I have been looking at suggest trimming as much fat off as possible, dry brining, adding the remaining rub ingredients and cooking it low & slow (reverse sear) to the temps mentioned above. Sent from my SM-G920V using Tapatalk
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