Recent content by Chris in Louisiana

I snagged two more at Kroger the other day on sale and put them in the freezer. "Just" $5.97 per lb., so a little better than the $7.57 at Sam's. In defense of Sam's, their meat (especially steaks) often looks way better than what I see at our local grocery stores, so I'm sometimes willing...

Have you noticed much difference in flavor of the food with different pellets? I'm brand new to pellets and have only used two kinds (Weber blend and Traeger blend) so far. I didn't notice a flavor difference. I suppose they may be like charcoal brands. Not much difference in the taste of the...

Beautiful. I like the sound of that glaze recipe!

That looks good, and it is a great idea for me to experiment with on my new Searwood. Almost every culture has some chicken and rice dish. Arroz con pollo in Mexico, Paella in Spain, Jambalaya in Louisiana (where I live), etc. They're all good. I confess that I had to look up crevettes to...

This was my Labor Day cook, but I'm just getting around to posting. 2 chuck roasts from Sam’s. 7.53 lbs. total, $7.57 per lb., for price of $57. Ouch. Night before: Rubbed with Kosher salt plus Memphis Meat Dust; put in zipper bag. Filled the WSM with The Good Charcoal (Lowes) and chunks of...

Looks like you share my struggle with shaping the dough. I've watched several videos from Italian pros and regular Joes looking for tips. Letting the dough age at room temp for at least an hour or two before shaping helps, but I still struggle. Chris Kimball said in an article that getting...

Those look delicious. Unfortunately, I rarely see a good version of those in the meat counters around here. One day!

That looks great. I've cooked racks of lamb on my Kettle many times. Cherry wood gives them good flavor and color. I just got a Searwood pellet grill, and I look forward to trying lamb on it.

My third cook on the Searwood was a rack each of St. Louis and Baby-back Ribs. The baby backs were fairly large at 3.84 lbs. The St. Louis were only 3.67 lbs. Hit the baby backs with the relatively sweet Memphis Meat Dust (recipe at Amazing Ribs). The St. Louis got a more savory/spicy blend...

That's a beautiful crust.

As a new owner of a Searwood, I'm jealous of those sweet casters/tires. Looks like they could add a trailer hitch option so you could pull it down the highway.

They look good. I've never cut them up before cooking. Is this sort of like the "party ribs" approach I've seen on YouTube?

Beautiful pics. We plan to head that way soon for a lengthy visit. Maybe next year about this time.

That looks great. I enjoy salmon, but I've never eaten a truly fresh wild one. One of these days. I follow a YouTube couple, Holdfast Alaska is their channel, and they have a subsistence license that allows them to take 500 salmon per season. They caught close to the limit this summer using...

My second cook on the Searwood stuck to chicken, which is safer/cheaper when getting used to a new cooker. I split a chicken in half and brined it overnight (15 hours) in the buttermilk brine recipe (buttermilk, salt, brown sugar, Old Bay, H2O) from Gary Wiviott’s "Low and Slow" book. I had not...