Edit: I apologize but PhotoBucket won't resize the uploaded pictures the way that the app does for me.
So we recently invested in a DSLR and have been taking a lot of pictures. In fact, we've taken over 500 in less than 2 weeks just trying to learn the thing. I had to wade through 128 for these cooks alone, so I hope you like them. They definitely look a lot better than my usual iPhone shots while cooking!
First up: Buffalo Wings. I've had good luck doing them on the WSM with no pan, but wanted to try something else for a weeknight cook. On the gasser with the front burner on high, middle at medium, rear off. The fire you see is just some wood chips in a foil pack warming up.
Rotating from back to front.
My photographer getting a little sidetracked.
Sauce mixed up. Butter, Frank's, Sambal Oelek, garlic powder and Worcestershire. I wish I could tell you the proportions because it was my best sauce ever, but I didn't write anything down.
Wings done.
Tossing in sauce. Note that I was holding over the grass, not the deck.
All still accounted for.
Plated up with a small beer.
And the artistic version.
The wings were good and somewhat quicker than cooking in a WSM, but not quite as good. Not to mention a lot more work since you have to mess around turning them.
Fast forward to yesterday. Corned Beef soaked and then rubbed with the pickling spice and pepper.
Coals warming up.
I had originally planned to do the corned beef, cabbage and potatoes, and a roast beef all on the WSM at the same time. I just couldn't come up with a temperature that would work for all, nor did I want to mess around timing things perfectly since I knew there would be mass quantities of Guinness involved. So we started with the corned beef and some Jack Daniels oak chunks.
Erin added a self-portrait to her photo-documentary on corned beef.
Meanwhile back in the kitchen, here's a foil packet of cabbage, potatoes and onions seasoned with EVOO and K. salt and pepper. Lesson #2: the new Reynolds parchment paper/aluminum foil combo is outstanding for cooking foil packs in the grill BUT it doesn't crimp shut the way regular foil does so turn large pouches with caution.
This is before the first turn, so you can't see the cabbage and potatoes in the bottom of the grill.
If you look closely in this picture, you can see it.
Side dish done.
Slicing the beef.
Plated.
Now time for the roast beef. I wanted to try seasoning an eye of round roast with my Tri Tip seasoning and smoking it over oak, just to see if it would make roast beef that tastes like Tri Tip. Here it is after a quick searing and another dose of rub.
Cooked.
Sliced.
And the rest of the corned beef sliced waiting to become Reubens.
Thanks for looking! I promise to cut down on pictures the next time.
So we recently invested in a DSLR and have been taking a lot of pictures. In fact, we've taken over 500 in less than 2 weeks just trying to learn the thing. I had to wade through 128 for these cooks alone, so I hope you like them. They definitely look a lot better than my usual iPhone shots while cooking!
First up: Buffalo Wings. I've had good luck doing them on the WSM with no pan, but wanted to try something else for a weeknight cook. On the gasser with the front burner on high, middle at medium, rear off. The fire you see is just some wood chips in a foil pack warming up.
Rotating from back to front.
My photographer getting a little sidetracked.
Sauce mixed up. Butter, Frank's, Sambal Oelek, garlic powder and Worcestershire. I wish I could tell you the proportions because it was my best sauce ever, but I didn't write anything down.
Wings done.
Tossing in sauce. Note that I was holding over the grass, not the deck.
All still accounted for.
Plated up with a small beer.
And the artistic version.
The wings were good and somewhat quicker than cooking in a WSM, but not quite as good. Not to mention a lot more work since you have to mess around turning them.
Fast forward to yesterday. Corned Beef soaked and then rubbed with the pickling spice and pepper.
Coals warming up.
I had originally planned to do the corned beef, cabbage and potatoes, and a roast beef all on the WSM at the same time. I just couldn't come up with a temperature that would work for all, nor did I want to mess around timing things perfectly since I knew there would be mass quantities of Guinness involved. So we started with the corned beef and some Jack Daniels oak chunks.
Erin added a self-portrait to her photo-documentary on corned beef.
Meanwhile back in the kitchen, here's a foil packet of cabbage, potatoes and onions seasoned with EVOO and K. salt and pepper. Lesson #2: the new Reynolds parchment paper/aluminum foil combo is outstanding for cooking foil packs in the grill BUT it doesn't crimp shut the way regular foil does so turn large pouches with caution.
This is before the first turn, so you can't see the cabbage and potatoes in the bottom of the grill.
If you look closely in this picture, you can see it.
Side dish done.
Slicing the beef.
Plated.
Now time for the roast beef. I wanted to try seasoning an eye of round roast with my Tri Tip seasoning and smoking it over oak, just to see if it would make roast beef that tastes like Tri Tip. Here it is after a quick searing and another dose of rub.
Cooked.
Sliced.
And the rest of the corned beef sliced waiting to become Reubens.
Thanks for looking! I promise to cut down on pictures the next time.
