Super Bowl menu!!

[Old Man Grills]

What is Spring Festival?

Chinese New Year, which is a big deal in Asia.

 

[JpsBBQ]

Ingredients all prepped and combined. Next stop is the SF. It’s up to @ -2 F outside now. That’s about as warm as it’s gonna get.

 

[JpsBBQ]

About an hour of smoke. Ready to give a stir.

 

[Rustytrout58]

About 2 hrs in!

 

[Bruno]

Lamb and tr-tip, SF performing flawlessly today. All my buddies want one now!!

 

[Bruno]

 

[JpsBBQ]

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Nice sear on the tri tip Bruno. Enjoy!

 

[Bruno]

 

[MemphisBBQ]

Beef tenderloin from New Years and scalloped potatoes. Neighborhood birds get hungry when the smoke starts and flock to the feeders. Got dark before I took them off the .smoker and too hungry to get a picture. I haven't cooked fowl yet while it's still light to see if the birds mind

 

[JpsBBQ]

Beef tenderloin from New Years and scalloped potatoes. Neighborhood birds get hungry when the smoke starts and flock to the feeders. Got dark before I took them off the .smoker and too hungry to get a picture. I haven't cooked fowl yet while it's still light to see if the birds mind

Awesome place you’ve got there. Enjoy!

 

[MojoBones]

About an hour of smoke. Ready to give a stir.
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First off, love this! Secondly, Since my grill is still snowbound I find myself thinking about how to use in different ways a lot. So, using a dutch oven, what would be a good temp for simmer? Is that possible or would it be better to SmokeBoost, while ingredients are cool, for an hour and then finish what is normally a 1 to 2 hour simmer on a stove top at low?

 

[JpsBBQ]

First off, love this! Secondly, Since my grill is still snowbound I find myself thinking about how to use in different ways a lot. So, using a dutch oven, what would be a good temp for simmer? Is that possible or would it be better to SmokeBoost, while ingredients are cool, for an hour and then finish what is normally a 1 to 2 hour simmer on a stove top at low?

I was right at 250. I’d might bump up to 275 if I was making chili or something like that. I’ve done chili before and it really picks up a nice smoke. I don’t think I used smoke boost, but no reason not to do so. I get plenty of smoke at 250-275 over the duration of time. Start at 225-250 and bump up if needed.

 

[MojoBones]

I was right at 250. I’d might bump up to 275 if I was making chili or something like that. I’ve done chili before and it really picks up a nice smoke. I don’t think I used smoke boost, but no reason not to do so. I get plenty of smoke at 250-275 over the duration of time. Start at 225-250 and bump up if needed.

Fantastic, thanks very much. I have been smoking, poblano, red bell, and jalapenos separately for a staple home made sloppy joe dish and then incorporating them but I like the idea of everything coming together with a good dose of smoke. Combining the two steps would cut down on the prep coordination and, I think, allow for more control of how much smoke flavoring is added.

 

[JpsBBQ]

Fantastic, thanks very much. I have been smoking, poblano, red bell, and jalapenos separately for a staple home made sloppy joe dish and then incorporating them but I like the idea of everything coming together with a good dose of smoke. Combining the two steps would cut down on the prep coordination and, I think, allow for more control of how much smoke flavoring is added.

Sounds great!

I’ve done soups and chili. It’s great for braising short rib etc.

I’m a big fan of the enameled cast iron cookware. So easy to clean up and maintain.

Enjoy.

 

[MojoBones]

Sounds great!

I’ve done soups and chili. It’s great for braising short rib etc.

I’m a big fan of the enameled cast iron cookware. So easy to clean up and maintain.

Enjoy.

I agree. I have a Cuisinart version that I use indoors quite frequently but have only brought it out on my summit a handful of times so far and never on the SF. I wish I could afford one by Le Creuset but my current one is adequate, heavy, but definitely serviceable and has lasted. I recently purchased the enamel coated cast iron grates for my SF (cleanup aspect) and I also got in the new auger etc. from weber but the SF is in desperate need of a thorough cleaning so I have to wait for some snow to melt before I can get it into a place to work on it. I really should have replaced the casters first.