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    • By Wardy
      So started my first overnight cook (two 5 1/2 pound pork shoulders) on my Weber summit kamado very early this morning. Planned for 10-12 hours at 225-250 so it could get rested and pulled for an early dinner at 4pm. We're hosting a baby shower for my sister in law so want plenty of food without me standing over the BBQ too much whilst people are here. I've been finding sourcing large pork cuts tricky here in the UK but spotted 2.5 kg pork shoulders in costco so picked a couple up.
       
      Did a basic rub of salt, sugar, paprika, garlic powder, chilli and sage. Left the cuts to sweat for a couple of hours and got the grill set up. 
       
      I had some problems getting the temperature stable in the first place, I was aiming to start the grill about 11 and get the meat on for midnight. I overshot the temp, I think because I added too much lit coal, so spent untill 1am getting the temp back down and stable. I put the meat on at about 12.30am. Not planning to look at the grill again until the morning.
       
      Got woken up by the kids so checked the temperatures at about 3 am and all was good. This morning I woke up at 8 to find the fire had gone out. Looks like either the ash from my briquettes had blocked the lower air intake or I'd set the vents too low in the first place. Think I'll try lumpwood next time and see if that's better.
       
      I've got the grill back up to temperature now (about 9.30am) and fingers crossed 4/5 more hours will do it. Internal temp has just hit 152 so I'm pretty sure it should still be fine. The dome is currently at 260 which is slightly higher than I want but probably not a bad thing all things considered.
       
      I wasn't planning to wrap the meat when it hit the stall but now am thinking it might be a good idea. I think I'll see where it's at at 11am. 
       
      Atmospheric picture of the grill being lit and the pork shoulders going on from last night:


       
      Will update with how they turn out later 
    • By DerHusker
      Wanted to try out one of my new knives so decided what better way that to make some Pico de Gallo. Sorry I didn’t get any pics as I was filming a video instead. (Video link below)
       
      https://www.youtube.com/watch?v=bpc7ojxlHUA&t=19s
       
      Thanks for watching.
       
      The recipe is in the video but not listed in writing. I shared it on this site before so if you don’t want to listen to the entire video you can hit this link instead.
       
       
    • By DerHusker
      If I had stopped at the cheap Mercer knife, I had purchased from Amazon I’d have been fine. (See previous thread) Unfortunately, there was a sale over Labor Day at Cutlery and More, so my wife is now mad at me because I purchased 3 more new knives.
       
      She suggested I have a problem  and to this I must agree.  I didn’t “need” any of these knives, but one was such a good price and the other two are, as Old Man Parker said on Christmas Story, “Indescribably Beautiful!”.  Below is a short video of the objects of my wife’s wrath.
      This first knife is a 9” Dragon Storm Chef’s knife by Apogee Cutlery. It’s made of BD1N steel with a HRC of 63. It was on Clearance with an additional 20% off for Labor Day.
       
      This next knife is an Enso SG2 7” Bunka knife. It’s made of 101 layers of stainless with a SG2 steel core with an HRC of 63. It was on sale with special price and 20% off for Labor Day.
       
      This last knife is an Miyabi Artisan 9.5” Kiritsuke knife. It’s made of 2 layers of hammered stainless with a SG2 steel core with an HRC of 63. It was offered at special introductory price for Labor Day.
       
      Here’s the video:
       
      https://www.youtube.com/watch?v=K3fkX9xlPvk
       
      I’m going to have to cook some good food using these knives to get out of the Doghouse. 
       
      Thanks for looking.
    • By DerHusker
      The last time we rented an Airbnb I vowed to buy a knife roll and bring some of my knives with me so I could have the use of sharp knives instead on the dull knives they always seem to have. (It’s not that they need to be expensive, but if they were at least sharp I wouldn’t complain)
       
      Well we just got back from spending a week in Reno at an Airbnb and you can guess how the knives were. So, I’ve made good on my vow and got myself a cheap knife roll. I also purchased this Mercer Millenia 8” chef knife to go in it.
       
      As I said they don’t need to supply expensive knives and this new Mercer knife is proof of this. (It cost me whooping $18.00) So here is a video of the new knife and roll and the different knives I’ll be taking with me when we go on our next trip like this. (An assortment of mostly Mercer and Victorinox knives)
       
      Video:
       
      Thanks for looking.
    • By DerHusker
      I picked up 2 lb. of 98% fat free ground turkey breast the other day.  I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
       
      I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.

       

       
      1 ½ Tablespoons Olive Oil
      2 lb. Pounds 98/7 Lean Ground Turkey
      ½ Yellow Onion (Diced)
      ½ Red Onion (Diced)
      I Poblano Pepper (Diced)
      1 Red Bell Pepper (Diced)
      1 ½ Teaspoons Minced Garlic
      1 6 Oz. Can Diced Green Chiles
      1 15 Oz. Can Corn
      1 15 Oz. Can Crushed Tomatoes
      1 15 Oz. Can Tomato Sauce
      1 15 Oz. Can Chili Beans
      1 15 Oz. Can Black Beans
      1 15 Oz. Can Dark Red Kidney Beans
      1 15 Oz. Cannellini Beans
      1 15 Oz. Can Chicken Broth
      2 Tbsp. Chili Power
      1 Tsp. Cumin
      ½ Tsp. Crushed Red Pepper
      ½ Tsp. Chipotle Pepper Power
      ½ Tsp. Black Pepper
      ½ Tsp. White Pepper
      ½ Tsp. Salt
      ¼ Tsp. Cinnamon
       
      While I was prepping everything our new dog Lady came in to visit.

      I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.

      I put the Turkey in once it was heated up.

      I cooked it until just slightly brown.

      Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.

      Once the veggies had softened,

      I added in the spices and rest of the ingredients.

       

       

       

      and mixed everything together.

      I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.

      Here it is after cooking.

      Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.

      This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
       
      Thanks for looking.
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