Recent content by Chris in Louisiana


 
  1. 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.
  2. 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?
  3. Chris in Louisiana

    Roma, Italia

    Beautiful pics. We plan to head that way soon for a lengthy visit. Maybe next year about this time.
  4. 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...
  5. 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...
  6. Chris in Louisiana

    40 hour dry brine bone out prime rib

    Very nice! I'd want some horseradish sauce to go with mine.
  7. Chris in Louisiana

    Extra Meaty Baby Backs

    They were pretty good. My first ribs on the Searwood. It took them forever to get ready at just 225 (I was following a recipe). Next time, I'll go with higher heat.
  8. Chris in Louisiana

    Hello from NYC

    That’s a sweet looking little Chicago balcony. Staten Island is the only borough I’ve not hit. Next time I’m up that way, I need to check it out.
  9. Chris in Louisiana

    Saving old Webers one Genesis at a time

    Welcome. I appreciate the dedication and talent of the folks who restore the old grills, but I’m happy to just be able to keep mine running. I’ve probably installed a replacement of every significant part of my Genesis at one time or another, but tackling a whole one at once would be daunting.
  10. Chris in Louisiana

    Hello from Vancouver Island Canada!

    Welcome to the board. What are the popular BBQ items in your area?
  11. Chris in Louisiana

    Kettle Fried Chicken

    There is some good looking chicken in this thread! I recall doing KFC many years ago when it was a bit of a craze on here. I may try doing it on the Searwood pellet grill; it should get plenty hot enough.
  12. Chris in Louisiana

    BBRs and St. Louis together?

    How did they turn out? I’ve got a rack of each on the smoker now and, oddly, the baby backs outweighed the St. Louis.
  13. Chris in Louisiana

    Extra Meaty Baby Backs

    I’m in the middle of a cook right now of a rack of baby backs and a rack of St. Louis cut. Both from Kroger. The St. Louis weighed 3.67 lbs. The baby backs went 3.84. Not so baby.
  14. Chris in Louisiana

    Got a New 22" Premium Kettle Coming

    That’s a good way to boost employee morale. I like them. I mainly cook with a slow n sear, and I use the flaps to add small pieces of wood during the cook.

 

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