Used the SRG as a grill for the first time tonight and decided to do some Salmon and bacon wrapped Asparagus. Formed a couple foil boats and sprayed them with PAM. Seasoned 2 of the Salmon with Riley’s Lemon & Pepper and one with John Henry’s Mojave Garlic Pepper Seasoning. The asparagus was drizzled with some EVOO and dusted with Fagundes Seasoning before being wrapped in some bacon.
Tossed them in a preheated SRG on HIGH and closed the lid
Took 18 minutes for the salmon to easily flake away with a fork and the asparagus was nicely done al dente. The bacon however was clearly not done but it added some great flavor to the asparagus
The money $$hot … Grilled Salmon, bacon wrapped Aparagus, and a nice little salad. Total time about 45 minutes and no cleanup!! Nothing to clean in the SRG and a wonderful low carb dinner
Got a bright idea to use my ½ rack Char-Broil SRG Chicken leg holders with Chicken Leg Quarters. If I may say so myself, it turned out to be a good idea. Once again I used my SRG basket in the Bradley Smoker (OBS) so that after 2 hours of Pecan smoke at 250ºF I could transfer the Leg Quarters right into the SRG. Nothing better than zero Carb Chicken
Here are the chicken leg quarters with a little EVOO rub and Jans Dry Rub ready to go into a preheated 250°F OBS.
Here they are in the OBS after 2 hours of Pecan smoke at 250ºF … Ready to go straight into the SRG
After ~ 35 minutes in the SRG, pulled them when the IT reached 180º
All in all, using the ½ rack SRG Chicken leg holders worked out to perfection
The money $$hot … Staying true to the Atkins lifestyle by having some scrumptious Pecan smoked chicken and some mashed cauliflower. Fortunately, I actually love cauliflower
Got me a 4.3lb Chuck Roast from my local butcher, Fagundes Meats. It was about 1.3″ thick.
Slathered it with Mustard and some Fegundes Seasoning. OBS preheated to 225º. 3 hours of Jim Beam smoke. In at 6:45AM. The Ambient temperature was 38º/Foggy/damp. IT at 54º.
9 hours later IT sitting at 163º and not climbing! Planning to have my Son’s Family over for Pulled Beef Sammies but alas no such luck. I probably screwed up big time but I pulled the Chuck Roast and am now 2 hours into FTC. Here’s what it looked like prior to FTC.
The Chuck Roast is done big time cause it sat there at 163º for hours but I doubt that it will turn out to be pulled beef once the FTC is done in another hour!
What did I do wrong? Should I have left it in the OBS till it hit 190º – 200º? I normally have patience but this time I’m not so sure waiting would have helped Should have just been patient cause it did turn out be be really good sliced roast beef, just not Pulled Beef … There’s always next time …
Invited my Son’s family over for a quick and dirty Smoked Pecan Turkey Breast dinner with all the trimmings. Took a 7.18 lb bone-in turkey breast and used some EVOO with Fagundes Seasoning. Set PID to 250ºF and used 7 Pecan bisquettes. 1st use of my new Big Green Egg Vertical Turkey Roaster. Mounted the breast on the Roaster and placed it in my SRG basket so I can transfer it directly to the SRG to finish off the breast after the Pecan smoke.
Here is the magnificent breast after 2 1/3 hours of Pecan smoke in the OBS and finished off in the SRG. I do believe that I will always finish off my poultry in the SRG from now on since they turns out so wonderful …
This will have to serve as the money $$hot cause everyone, including 3 of my Grandchildren, jumped on this like a pack a ravenous hyenas Ya gotta love smoked meats!! … Wonder what I can smoke next for them? Had some taters, turkey Stove Top Stuffing (5 minutes, you can’t beat it for simplicity), gravy, and corn to go along with the bird.
You can see how moist the turkey breast turned out by looking at the juice running off on the cutting board.
Here’s my Son auditioning to become a hand model 8->
Decided to try me some drumsticks in the Char-Broil SRG so I figured why not incorporate a small test that so many others have done. 6 of the drumsticks were rubbed with some Roasted Garlic EVOO and Fagundes Seasoning under and on the skin. The other 6 were rinsed and coated with Mies All Purpose One-Step Breading. Here you can see the difference in appearance. Give ya 3 guesses as to which was which
Using some drumstick ½ racks for the 1st time. Here they are about 40 minutes later. You can see how they’re browning differently.
The finish product. Left them in 1½ hours on High with the Lid Open. Both types look scrumptious!! Very moist and the skin was nice and crisp and quite good.
The money $$hot. 2 EVOO/seasoned drummies surrounding a Mies drummy and a nice salad.