What's cooking today? 🔥 Pics are necessary!

[Slimpicker]

Interesting, I have never heard that trick. Thanks for sharing.

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

 

[Hogan]

Local grocer had back ribs on sale (beat Costco by 25%) so had to smoke some ribs. First time trying this process (1 hr @ Smoke, 3 hr @ 225, 1 1/2 hr wrapped with sauce, then 30’ @275 to set the glaze.) and it worked out just fine.
Friend of mine (runs a Bradley) dropped by while I was cooking, and thought I was nuts for smoking the ribs more than 30 minutes.

 

[RayClem]

@RustyJake talked about it somewhere... it was when he made wings. There's a link to an article too.
Since I've done this on 4 batches of wings, 5 turkeys, 2 chickens, and chicken legs.

SORRY BAKING POWDER, not soda... my bad, I was half asleep when I posted that.

I am not sure if it makes any difference whether you use baking powder or baking soda. Baking powder is simply a combination of baking soda and cream of tartar (tartaric acid) so that the soda will release carbon dioxide at room temperature when mixed with water. When heated to temperatures above 80 C (176 F), baking soda will decompose anyway and release CO2. The skin of the chicken will easily exceed that temperature. So if you do not have baking powder available, try baking soda.

 

[RustyJake]

Baking soda can leave a metallic taste, so if you use it, you should definitely reduce the amount you would use as opposed to baking powder

Did some St. Louis cut side ribs yesterday.

 

[Slimpicker]

Baking soda can leave a metallic taste, so if you use it, you should definitely reduce the amount you would use as opposed to baking powder

Did some St. Louis cut side ribs yesterday.
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What were the details? time/temp/etc

 

[RustyJake]

What were the details? time/temp/etc

Kept it simple, 225°F for the first 5 hours. Did 4 hours unwrapped and an hour wrapped at the end.
They were held in a warmer for an hour or so, until close to dinner. Then uncovered, sauced and on the grill set at 300°F for maybe 30 minutes, just until the sauce set.

 

[RustyJake]

Broke out the Kamado yesterday for a picanha reverse sealed on the gasser to finish.
I need to use this grill a bit more. I forget how easy to get going and with the @Fireboard 2 drive it holds temperature better than any grill or oven I have. Clean-up is just wiping the grates. Snuff the flames and the coal bed can be re-used. With lump, there is very little ash so it only needs to be dumped out every 5-6 cooks (depending on cook times)

 

[Hogan]

Broke out the Kamado yesterday for a picanha reverse sealed on the gasser to finish.

Was that a Costco purchase or local butcher?

 

[RustyJake]

Was that a Costco purchase or local butcher?

Costco, two to a pack. This one was in the freezer.

 

[RustyJake]

Got a Hamboree going for Easter.
Started the pulled ham last night, and now it's wrapped and in the oven to finish. The spiral Ham has replaced it on the grill.
Using the Kamado again. It can maintain a pretty steady temperature with the Fireboard2 drive.
Cook is still happening, will post some pics when things are done

Sat Apr 19 Pulled Ham

Pulled ham

share.fireboard.io

 

[Slimpicker]

3lbs of wings

 

[RayClem]

I forgot to take photos (my bad), but I planned to smoke a Master Carve ham from Costco for Easter. Since I had plenty of extra room in the Ironwood 885, I also cooked 6 chicken breasts and a London Broil along with the ham.

The ham was glazed with a mixture of cane syrup and Garam Masala spice blend. Quite tasty!

The chicken breasts were marinated overnight in Stubb;s Chicken Marinade.
While cooking, I slathered the chicken in Lillies Q Ivory BBQ sauce.
The mayo in the sauce makes them golden brown and keeps them moist..

The London Broil was sprinkled liberally in McCormick's Montreal Steak seasoning.

Most of the cook was vacuum-sealed and then placed in the freezer.

 

[RustyJake]

Both types of ham turned out great.

 

[Slimpicker]

Both types of ham turned out great.
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Good job on your Fireboard Session, you are very creative and show your cooks the best IMO

Tell me you love your Pulse so far... ... cuz I gotta get me one soon

 

[RustyJake]

Good job on your Fireboard Session, you are very creative and show your cooks the best IMO

Tell me you love your Pulse so far... ... cuz I gotta get me one soon

Thanks, I have been trying to keep more information on the cooks so that i could use them to review and repeat if I wanted, or know what to change next time.
I am impressed with the pulse. The ambient probe on it gives a good indication as to what temp the surface of the protein is seeing. The temperature is definitely affected by whatever you are are cooking (within the 1"-2" range). It was nice to be able to keep using the probe from the grill right into the oven when I wrapped it. After the 14 hour cook it still had 40% battery power left, so not an issue for longer cooks either.