OCD’S: SMOKE, FIRE, & FRY

Chuck here. Chile enthusiast. Amateur cook. I enjoy cooking and eating good food.

I own multiple smokers.
3 Weber Smokey Mountains and an accessorized Oklahoma Joe that I need to tune up. By tune up, I mean cut the old smoke stack out and relocate it at grill level. It sucks.
I prefer the WSM over anything else though. I also cook with Disco’s. Nothing like being outdoor and cooking.

So here we go…

Corned beef heavily seasoned with black pepper. Smoked low and slow until stall and wrapped with butchers paper. I was at 10hrs with this one. Let my heat drop for a second. Like I said, I’m an Amateur.

Babybacks are seasoned with wet mustard, GoatWeed pepper flakes, Blue Agave nectar powdered pineapple, ginger, garlic seasoning. Cooked for 2 hours. Sprayed every 30min with pineapple juice. Wrapped in butchers paper for 1 hour, unwrapped and smoked for a remaining 40 min.

I’m on a diet so no sides.

 

[Downriver]

Good looking corned beef Chuck. And those ribs look bangin! Love my WSM 22 as well.

Questions:

1. Is pineapple powder a commercial thing, or is that something you made yourself? I've never seen it, but I've never thought to look for it either. I can definitely think of some uses for it though.

2. Are these "historical" pics, or did to just cook this? I ask because isn't it like COLD in CO right now, lol?

 

[OCD Chilehead]

Good looking corned beef Chuck. And those ribs look bangin! Love my WSM 22 as well.

Questions:

1. Is pineapple powder a commercial thing, or is that something you made yourself? I've never seen it, but I've never thought to look for it either. I can definitely think of some uses for it though.

2. Are these "historical" pics, or did to just cook this? I ask because isn't it like COLD in CO right now, lol?

Hey Rick. The powder I used is commercial. I’ve made my own in the past. I’m out of pineapple powder right now. I’ll buy more as the season gets warmer. I like to make my own stuff. I found some of this at the store. And it’s good! It has no salt. I use mrs dash as well. No salt. I like to add salt if needed to dishes. I think most spice mixes are way to salty.

As far as the Smoking goes, I Smoke and BBQ all year. I’ve run that smoker in 20* weather, no jacket and with no issues. I’ve done overnight Pork Butt in 30 degree weather. I can usually get 10-12 hours out of my smoker on a bag of briquettes. Depending on the brand.

And these are real-time pics. Just cooked. Lol

Th and for stopping by!

 

[OCD Chilehead]

Lunch egg white omelette. Serrano, Sadabahar peppers, green onion, Chihuahua mexican cheese and smoked Bratwurst. Home made salsa.

 

[Downriver]

The omelette looks great Chuck. So does that Sunshine seasoning. I like the ingredients in it. I'll look for it the next time I'm out. Thanks for the tip.

 

[OCD Chilehead]

SWEET, SPICY & SOUR CHICKEN WINGS

Marinate wings in Dark Soy, Agave nectar, fish sauce, lemon, spices, and homemade Chile oil.

Pressure cooked in Instant Pot using pot in pot method. 5 minutes. (Need to save the liquid)

Placed wings on wire rack and in the oven for 10min.

Take juice and spices from pot. Strain and sauté in the Instant Pot to reduce. Add brown sugar, Ginger, Lemon juice and Basil. Reduce and add chicken wings from oven. Slowly add a little corn starch mix to thicken sauce. Done. The sauce will not run off the chicken.

Pictures don’t do it justice. Nice heat, with sweet and sour taste. Reminds me of a Tamarind. Very sticky like the consistency of honey.

 

[OCD Chilehead]

PIZZA!

Sorry, no pics of the process. Was to hungry. Lol. I cheated and got some fresh flat bread from local independent bakery. She is amazing at what she does. A true artist. Plus she’s cute and has tattoos. Lol

Managed to get a pic of the eats before it was all devoured. Tastes way better when you shred your cheese versus buying the pre-shredded. Made the sauce as well as fresh orange bell.

 

[Ratatouille]

That looks amazing!

(I just recently learned that grated cheese from the store isn't just only grated cheese. That's why it tastes better when you shred it yourself.)