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Chicken stuffed with bacon, shrimp and cheese.

13

Comments

  • SGH
    SGH Posts: 28,989
    edited September 2014
    @anton‌
    Just a note. For general butchery of primals and subprimals a excellent set of knives includes the following.
    8" Breaking Knife
    5" Semi flexible Boning knife
    3" Poultry Knife
    14" Cimeter
    With the set above there is no butchering task that can't be accomplished with ease.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @anton‌
    1 more hot and fast brisket and a pork shoulder.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anton
    anton Posts: 1,813
     @SGH Shopping list noted!! Just perusing Cimeters now.Bout time I got this stuff! Thanks again and will check in on your cook as well.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    When working hot or cold carcass, halves, splits or rough cut primals, this 14" Cimeter is a very tough act to follow. It also excels at removing very large fish heads and working sheep knuckles and shanks. It's a true all around reducing knife. I would not be without one.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549
    @SGH looked @ the ceramic cook store and my head is spinning- Woo, Woo2 Spider AR etc etc etc. Not trying to hijack this thread but what should be in the arsenal. I just have a plate setter, some bricks and a couple of grates......I would like to add but have no idea what to get
    Visalia, Ca @lkapigian
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  • JRWhitee
    JRWhitee Posts: 5,678
    Scottie you continue to amaze me, my 14" cimeter is currently being shipped, I really hope you make the Eggtoberfest.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • thetrim
    thetrim Posts: 11,387
    SGH said:
    Hamburgers going on indirect at 325 degrees to roast before the sear.image

    Close that DOME!!!!  SCOTTIE!!!!!

     

    :-)

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Please forgive my ignorance, but what is tomato gravy?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @PNWFoodie‌
    Start with oil and flour to make roux. Do not darken heavily. Add 1 can of diced tomatoes and cook until thickened. You can cut with water if it gets to thick. Down here in Dixie, we use bacon grease and or lard in place of the oil. Hope this helps sister.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @PNWFoodie‌
    Tomato gravy is akin to grits and hog head cheese. Its more of a southern thing. But excellent nonetheless. You should certainly give it a try sister. I think that you would enjoy it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
    edited September 2014
    Do you put it on the rice? Or the chicken? Or???? I know what grits are...Do I want to know what hog head cheese is? My Lithuanian grandmother used to make something called head cheese...it frightened me.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    The tomatoe gravy goes on the rice sister. It is par excellent to say the least.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @lkapigian‌
    If you already have the plate setter. Then I both use and recommend the simple Woo and spider. It's a cheap combination and it will easily cover 99.575% of your cooking needs, give or take a little. I have every egg accessory that there is. That said, the simple Woo is my go to piece 99.999% of the time. It just works and works well. For my large cooks I fire up unit 1 or unit 6. I don't even use the AR anymore. The only time that my AR saw any use this year was when brother Tex borrowed it at brisket camp. Because of my choice of drip pans, I find the Woo to be the superior choice for my set ups and needs. I'm one of the ones who really like the plate setter so it's a easy choice for me. I hope this helps brother Pen.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @lkapigian‌
    Here is my set up of choice.
    Spider
    Weber 11" cast iron sear grid.
    Plate setter
    Woo
    16x2 1/2 drip pan.
    It doesn't get any better than that. Simple, cheap and very, very affective.
    I highly recommend it my friend.
    imageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @thetrim‌
    I will not close the dome!!!! I refuse sir ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @thetrim‌
    As a matter of fact, I think that I'm going to totally remove my dome ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • thetrim
    thetrim Posts: 11,387
    @SGH‌ love it
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,989
    @thetrim‌ Dome less is the way to go brother trim ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I'm a vocal advocate for topless.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    @nolaegghead‌
    How about semi topless ;)
    imageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GQuiz
    GQuiz Posts: 703
    SGH said:
    @Biggreenpharmacist‌ It has some stretch to it but it's not really elastic. Yes you do have to tie or you can use a piece a little oversized and simply "tuck" as long as the meat is not massive. If you look at the chicken above you can see that I left both ends open or untied due to it being a small piece of meat. On butts tying is a must.

    You tie the butts? Genius. Where do find the tie big enough for an 8 lb butt? Do you FTC over the string and cut when it's time to pull and serve?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • SGH
    SGH Posts: 28,989
    @GQuiz‌
    Yes I do tie them. The net comes in 2 forms. Tube or sock type and sheet type. The sheet type is what you have to use on large cuts. The tube type is perfect for loins and such. I don't really FTC. I simply place in a covered pan and let the temp drop to a perfect 140 degrees and then pull. You can get the net from jetnet.com my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549
    SGH said:
    @lkapigian‌ Here is my set up of choice. Spider Weber 11" cast iron sear grid. Plate setter Woo 16x2 1/2 drip pan. It doesn't get any better than that. Simple, cheap and very, very affective. I highly recommend it my friend. imageimageimageimage
    Once again Thank You @ SGH
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,989
    @lkapigian‌ No problem brother Pig. I'm always glad to help my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549
    @SGH So, just the cast iron grate goes below the plate setter?  Does the lump sit on the grate?
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,989
    @lkapigian‌
    Just like this my brother. The cast iron grid sits on the spider. The spider sits 2 inches down into the fire ring. This is a great set up for steak, chops, shrimp and fish. It has many other uses as well. The Woo holding the plate setter and drip pan sits right over the spider and cast iron grid on the fire ring for a indirect set up if you will. Brother if you still have questions, I can and gladly will take pics of whatever you would like to see. Just ask my friend.
    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549

    @SGH- perfect I get it now Thank You

    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,989
    @lkapigian‌
    Here is a great use for the Woo as well. Remove the plate setter and drip pan to cook raised direct. We all have different preferences but I prefer the grid at gasket level for raised direct and the Woo holds the grid dead even at gasket level. Perfect my friend.
    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited October 2014
    @lkapigian‌
    Here is one more great use of the plate setter. Let me first say that I prefer a large propane burner for 99% of my frying and cast iron work. However as with all rules there is a exception. When doing butter based dishes for example- NOBBQ Shrimp, this is a great set up. Why? It's very hard to scorch the butter when using the mild radiant heat from the plate setter as opposed to the wicked radiant heat transferred by a flame. This is the best way that I have found to make true BBQ shrimp in the style of New Orleans. And believe me when I say I tried them all. This is the one my friend.
    I must give credit where credit is due. I was given this idea by brother Nola's wife, Fleur Delicious.

    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,549
    @SGH placing my order tomorrow
    Visalia, Ca @lkapigian
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