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BBQ is better with a vape

Spanish Cod In Fried Tomato Sauce in Fried Tomato Sauce, with Potato Bravas. Cooked at at 450F. Straight from the grill to outside table, good eating in lovely warm conditions is what it’s all about.

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Did a Top Sirloin In Chimichurri Rub for tea, so did this for lunch before putting the meat on. All cooked in a skillet at 375F on the Smokefire, I used Gruyere and Cheddar for the cheese fillings and Red instead of Yellow onion. Nice and crispy, tasty and filling.

Graduated Grilled Cheese Sandwich recipe here If interested

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Chicken turned out juicy with a a nice crispy bite from the batter. Recipe here

Cooked the chicken pieces at 180F for 1 hour to get some smokiness to the chicken first before adding batter mix (but not that necessary can be fried straight away) Fried it using a block of 250g Trex Vegetable Fat in the skillet and let it get up to a temperature of 380F, which allowed the fat to bubble but not burn the chicken whilst cooking, it was turned once and had approx 10 minutes each side and was cooked through thoroughly…

Will experiment with some herbs and spices in the flour next time as think that will improve it even more, if I can find the right mix.

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You NEVER cease to amaze @bluenose63. I compare what you’ve posted, to some schleppy fast food KFC fried chicken, and I’m just shaking my head. WORLDS apart Sir, worlds…

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I don’t know about that, but it’s a good start for a crispy batter, just to need to tinker with some herbs and spices to flavour the batter, in future

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Taco Al Pastor and a Chocolate Chip Gooey Cookie (batter all mixed and folded in, on the skillet, before cooking).

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Going through a Mexican Food Phase at the moment :grinning:

Chicken Grilled for 25 minutes at 450F till just above 165F ITand rested for 5 minutes, super juicy. The Pico, Guacomole and Spiked Sour Cream were all made from fresh

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I’m really beginning to hate you @bluenose63:laughing:

Your grilling… Man, I swear.

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This Smokefire has opened a whole new world of outdoor cooking to me, it used to be lo&slo cooked meats maybe once a week on my bullet smoker mostly.

Grilling, lo&slo, cast iron cooking 4 or 5 times a week at the moment on the pellet grill. Loving it and food usually comes out pretty decent tbh, for very little effort.

Doing Portugese Sardines tonight, going to eat them with a French Stick loaf, simple, but hopefully tasty.

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Well, just so it’s on record… Don’t be surprised if you get a bill for either dry cleaning (drool out of my shirts) or a new phone screen. Because every time you fucking start popping pictures up, my mouth goes on ‘high alert’.
And then, straight to disappointment (for getting all worked up and nothing to show for it)! LMAO

You’re worse than most cooking shows man! :rofl:

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What about me, I am starting to get a little paunch stomach, that will just get bigger with all this food :grinning:

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Athletic, healthy people die every day. Personally, on my final breath, I want to look like I lived :wink:

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Wish you were my neighbor @bluenose63.

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I’m going to attempt a rack of Lamb Ribs tomorrow on the Weber gas grill, I’m thinking a dry rub with barbecue seasoning, indirect heat at 350 deg F. for 20 min. each side, and then high direct heat for 3 - 4 minutes with barbecue sauce,
Any tips / suggestions :man_shrugging:
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Mmmm @Rocky02852 I don’t cook lamb often, but the rule was always leaner = hotter, fattier = lower, with a finished internal of 120F for medium rare. The fat content and weight (duh) will dictate your cook times. Don’t be afraid to make some slits, and push some garlic in there before grilling. Also let it get to room temp before starting, and rest it for at least 15-20 minutes afterwards.

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Just picked up 10lbs just browsing through the pics here. Some damn good looking bbq!

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Rocky’s Rack of Lamb results :sunglasses:
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Dry rub first with Old Bay and Grill Masters Barbecue


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Pre heating the Weber

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Don’t laugh, ran out of Propane :crazy_face:

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Ok, set my timer, 3 beers on the first side, then 3 beers on side 2 , indirect heat at 350 deg. F

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Smothered with Sweet Baby Ray’s BBQ sauce and then High direct heat for 5 min. Each side:

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Let rest for 1 beer, thanks @SessionDrummer for that tip :ok_hand:

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Came out Amazing :tada: Medium rare!

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Looking pretty tasty @Rocky02852.

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First time doing Lamb, and boy is this good! Had some baked beans and momma’s homemade coleslaw, secret recipe (better than KFC :ok_hand:)

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