Here's my yahdbyrd. Dry brined for in the fridge for two days. Then oiled it up put some salt & pepper garlic & onion powder and some of Paul Prudhomme's poultry magic. Cooked it over a full load of lump and 4 pieces of cherry wood with the heat deflectors in place. Filled an aluminum pan with carrots, onions, celery, water, and some chicken stock. Slapped the Byrd on at 350° and let it roll till the breast read 160°. Best Byrd yet!
I have not been active on here in a while because i haven't been cooking for a while too busy. yeah i know you should never be too busy to cook. I opted for something non traditional for t-day this year. we are going to families on friday and i was told that they would cook the turkey..... not sure if they doubt my skills or just dont like smoked anything?? I decided to cook for the home team this thanksgiving and do some rib therapy. ran around 250 for about 4 and 1/2 hours, rub with mustard night before and sprayed with some apple juice, cider vinegar, jim beam, and brown sugar, every 40min or so during the cook. turned in some good ribs!!!! (had some baked beans, yam patties candied, slaw, shells and cheese, and rolls to go with it) Great thanksgiving!!
300 grams (2 cups plus two tablespoons) all purpose flour (100%)
195 grams (7/8 cup) lukewarm water (65%)
6 grams (3/4 tsp) salt (2%)
6 grams (1 1/2 tsp) active dry yeast (2%)
2 tbsp melted butter
1 1/2 to 2 tsp ground cinnamon
Note: You can easily use a store-bought pizza dough for this recipe if you choose.
Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter.
Wisk the dry ingredients together in a separate mixing bowl.
After the yeast has dissolved, combine with the dry ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour.
Preheat the grill to 375°F and set up for indirect cooking on a pizza stone.
Make your glaze drizzle:
1 cup powdered sugar
2 tbsp milk
1 to 2 tsp vanilla extract
After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes.
Remove it from the grill.
Spread cream cheese frosting over the surface of the crust (See recipe below).
4 oz butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Mix together completely
Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like.
Return to the pizza stone on the grill for another 10 minutes.
After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes.
Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
Preheat grill to 250°F and add one chunk of smoking wood of your choice.
1lb ground beef
1 cup italian bread crumbs
1/2 cup finely minced onion
3/4 tsp salt
1/4 tsp black pepper
2 cloves of minced garlic
1/4 cup parsley
1/4 cup grated parmesan
1 lightly beaten egg
Mix together completely by hand and then form into individual meatballs of whatever size you like. Place on the grill over indirect heat and cook until you reach an internal temperature of about 160°F. Remove from the grill and set aside. These can be done in advance and put in the refrigerator until ready to use.
Preheat small dutch oven over medium heat.
Preheat grill to 375°F and set up for indirect cooking.
2 tablespoons olive oil
2 finely chopped onions
4 cloves minced garlic
1 28oz can crushed tomatoes
1 15oz can tomato sauce
1 1/2 tsp salt
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon garlic powder
1 tablespoon dried basil
1 tablespoon dried tarragon
1 tsp crushed red pepper flakes (OPTIONAL - makes it spicy!)
Add the olive oil and onions to the dutch oven and sautee for 8 minutes or so until the onions are softened. Add the minced garlic and stir for another minute or so.
Add the remaining ingredients and bring to a simmer. Let simmer uncovered for 10-15 minutes. Place the cover on the dutch oven and let simmer for an hour or so or until ready to use.
1 16oz box angel hair pasta (or past of your choice) cooked to instructions on packaging.
Mozzarella cheese to taste
Parmesan cheese to taste
Add the cooked pasta to a 12" cast iron skillet that has been greased. Ladle in the sauce. Place the meatballs on top of the sauce. Top with mozzarella cheese and some parmesan if desired as well.
Place pan on grill and cook at 375°F until bubbly and browned on top. Allow to cool for 10 minutes or so and serve!