Weekday cooks

[abmet]

Doubled up yesterday, smoked some turkey breasts Franklin style for lunches then some meatball subs for dinner.

 

[abmet]

Wtf when did you get an ooni? Santa dropped that at the wrong house. I’m sure I missed but please do a write up on it. I want one, wife doesn’t. Need help.

Got it back in September. I love it, though has taken few tries to figure out techniques that work best for me. Really liked making pizzas in SmokeFire on stone but the Ooni takes it to next level. Even at running SF at 600 it never was hot enough on top to put any char on toppings. This thing gets the stone up over 900. I went with the Fyra since it uses pellets, though I might look at adding the Koda 16 in future.

 

[Bruno]

Got it back in September. I love it, though has taken few tries to figure out techniques that work best for me. Really liked making pizzas in SmokeFire on stone but the Ooni takes it to next level. Even at running SF at 600 it never was hot enough on top to put any char on toppings. This thing gets the stone up over 900. I went with the Fyra since it uses pellets, though I might look at adding the Koda 16 in future.

Awesome, I have a Million questions, let me do a little research and I will shoot you a message.
Thanks

 

[abmet]

Awesome, I have a Million questions, let me do a little research and I will shoot you a message.
Thanks

Fire away anytime.

 

[bbqking]

This wasn’t done on the SmokeFire, but I thought I’d share pics. Spatchcocked chicken and sausage going in a big pot of gumbo for Christmas Day dinner.

 

[abmet]

This wasn’t done on the SmokeFire, but I thought I’d share pics. Spatchcocked chicken and sausage going in a big pot of gumbo for Christmas Day dinner.

Sounds great, save me some.

 

[abmet]

 

[MojoBones]

First time cooking a no bean chili. Smoky Chipotle Chili Con Carne. Used Ancho & New Mexico Chili powders, 4lb chuck roast, 8 oz Smoked Bacon, Chiles in Adobe Sauce, onion, garlic, cumin, Mexican Oregano, lime juice, and thickened with masa harina instead of cornstarch. Pretty decent result. Smoked chuck roast from cold to set temp of 25 then for 20-minute then seared on all sides, cooled, and chopped into 1-inch cubes. 4-hour simmer. Next time I think I'll add 3 or 4 smoked and pickled jalapenos to up the heat and acid a bit. Sorry about the watermark, I finally found the setting to turn it off after snapping this. Note to self: need to also do some prep pictures as reference for future cooks. Question: is a Mexican Chocolate a good add to create more depth of flavor to the dish?

 

[JpsBBQ]

First time cooking a no bean chili. Smoky Chipotle Chili Con Carne. Used Ancho & New Mexico Chili powders, 4lb chuck roast, 8 oz Smoked Bacon, Chiles in Adobe Sauce, onion, garlic, cumin, Mexican Oregano, lime juice, and thickened with masa harina instead of cornstarch. Pretty decent result. Smoked chuck roast from cold to set temp of 25 then for 20-minute then seared on all sides, cooled, and chopped into 1-inch cubes. 4-hour simmer. Next time I think I'll add 3 or 4 smoked and pickled jalapenos to up the heat and acid a bit. Sorry about the watermark, I finally found the setting to turn it off after snapping this. Note to self: need to also do some prep pictures as reference for future cooks. Question: is a Mexican Chocolate a good add to create more depth of flavor to the dish?
View attachment 4913

This sounds and looks quite good. Nice!

 

[MojoBones]

This sounds and looks quite good. Nice!

Thanks, yeah it was definitely tasty. I am more used to ground beef / pork used in chilis, but I really enjoyed the bigger bite of the cubed chuck and thick cut smoked bacon. I was surprised how much the chuck broke down during the simmer. The cubes went from 1 inch to about 3/4 or maybe a bit smaller after simmering. The wife ate 3 bowls even though she said she wasn't hungry which I take to be a pretty good indicator of a successful cook at least.

 

[whoareya]

Happy new year everyone, Cooked these outside in a T-shirt in December today, weather has gone mad here in the UK

Sticky Maple & Bourbon Wings very sweeeet but delicious

 

[AlexJ]

Happy new year everyone, Cooked these outside in a T-shirt in December today, weather has gone mad here in the UK

Sticky Maple & Bourbon Wings very sweeeet but delicious

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In the Uk! What? All my family who are there were moaning! You must be lucky! That said, I was cooking outside, by the pool and swimming! Ahhhh the joys of moving to Florida

 

[JpsBBQ]

Lunch

 

[PatrickE]

Monday cook, I had the day off…
Did my first brisket, 3 1/2 lbs at 6 hours (225). The probe read was off and I think I may have pulled it maybe 30-40 minutes too soon. Also could have let it rest another 15 to 20 minutes longer, but peeps were hungry.

Also did some stuffed shashito peppers ABT style that came out amazing. Just about an hour in at 275 until the bacon looked done.

 

[bbqking]

How was the brisket? It looks good. Nice smoke ring. Looks like a nice crust/bark too.