It’s an early morning brew day – strike water is finished up and mash is underway for a Weizen – my first attempt at a wheat beer.
I love early morning brew days – cool, crisp air with only the sound of the burner in the background. It does freak out the neighbors a bit though when I’m out back in the dark, headlamp on, pouring water into the kettle.
Many Friday nights around our place are burger nights. Sometimes they are chicken burgers, but mostly they are beef. Personally – don’t find you need to do much to beef for a good burger some Montreal steak spice or simply salt and pepper and you are good to go. Don’t work the meat – handle it only enough to even out the spices and form into loose patties. Grill on a hot fire and top with your favorite toppings. Tonight it was pickle, onion and feta stuffed jalapenos. Delicious!
The grocery store had prepackaged chicken thighs on for $2.50 when I was there this weekend. Great deal for 8 bone-in, skin on thighs.
Quick shake with BBQ rub, and into the 350 degree kamado they go! 45 minutes later they emerge, crisp and golden. They will make a good meal one night this week!
Quickie Chicken Thighs
We recently got a kamado ceramic cooker, the Vision Classic from Costco. Loaded with sugar maple lump, a few chunks of maple and a couple of chunks of hickory, the cooker was set to go. The 12 pounds of pork picnic roasts got a generous coating of our house rub and settled in for a slow smoke.
After 13.5 hours in the heat, and another 1/2 hour rest, the pork was pulled and ready for some good eats!
I’m really impressed with the kamado for low and slow cooks. This thing held temperatures of 235 to 265 for the 13.5 hour cook and still looked like it could go for hours more. I’m looking forward to many years of service from the kamado.
After seeing posts where guys were baking cakes in their ceramic cookers, I decided to try a little dessert as well. Nothing fancy, just a few mini apple tarts.
We chopped a couple of apples and filled frozen pie shells with the chopped apples, a small pat of butter and a bit of brown sugar. They baked on the stone in the kamado for somewhere around 20 minutes at 400 degrees, turning out light and crispy.
Taking some heat in the kamado
Browning up nicely
Cooling off – almost ready to eat!