Recent content by Chris in Louisiana


 
  1. Chris in Louisiana

    Pulled Beef (Chuck Roasts)

    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...
  2. Chris in Louisiana

    Tried a new Bear Mountain blend

    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...
  3. Chris in Louisiana

    Orange maple whisky glazed ham

    Beautiful. I like the sound of that glaze recipe!
  4. Chris in Louisiana

    Paella on the Smokefire EX4

    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...
  5. Chris in Louisiana

    Pulled Beef (Chuck Roasts)

    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...
  6. Chris in Louisiana

    2nd Pizza cook on the WSK

    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...
  7. Chris in Louisiana

    Short Ribs

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

    Two racks of lamb with side of Brussels

    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.
  9. Chris in Louisiana

    Searwood 600: St. Louis and Baby Backs

    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...
  10. Chris in Louisiana

    Swiss army knife comes to mind!

    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.
  11. Chris in Louisiana

    Have Ribs on my Pellet Grill today

    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?
  12. Chris in Louisiana

    Roma, Italia

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

    Salmon on the kettle

    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...
  14. Chris in Louisiana

    Searwood 600: Buttermilk brined chicken halves

    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...

 

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