HomieCast 18 with Craig Kimberley, Rick Doucette, Eric Lorden, BJ Mohan, Alecia and Stan Mauer and Joey C Taped 7/11/16

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HomieCast 18 with Craig Kimberley, Rick Doucette, Eric Lorden, BJ Mohan, Alecia and Stan Mauer and Joey C Taped 7/11/16

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Topics Include:

HomieCast 18 Feast- Eric’s King Salmon, Pork Tenderloin and Raviolis From New Local Pasta Maker, Pastaio via Corta (see Craig’s video here)

Eric watering his tiered garden with rainwater barrels details.

Weber Kettle Club– Rescue-Restore-Respect

The Pimping Of Craig’s Grill Custom Handle & New Style Lid Bale He Got At Foster’s Grill Store On His Older Performer

Foster’s Grill Store Potential Local Weber BBQ Event With Joey’s www.northeastbbq.com

Gifted Kettle With Custom Wood Handle

New England Revolution To South Boston?

Hanna’s Sweet Cornhole Present To Craig

Horribles Parade Recap and Why It’s Important To Support The Horrible’s Parade

Eric’s 50th Pirate Party Booze Cruise

The Mauers Arrive From Iowa

Jeep/Ski Mobile/Motorcycle/Boat

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Guy Grub: Stupid Easy Stir-Fry On The @STOKGrills Charcoal Drum Using The Wok Insert

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Stupid Easy- Stupid Quick-Super Stir Fry On The Grill Using The STOK Charcoal Drum with yet another one of their winning grill inserts.  This grill is so versatile with the different inserts that you can use.  Tonight I literally pulled the wok insert out of the box , noted the non-stick surface fired up the charcoal and while the coals were heating up I put the ingredients together. 

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Sesame oil (one turn around the wok)

Medium sized onion diced up

Cup of frozen veggies

A Bag of Uncle Ben’s Ready Rice (heated up in the mic for 90 seconds)

4 Tablespoons of Soy sauce

8 or 9 cooked shrimp

1 Egg

 

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Fire up the grill and take out the cast iron center grate where you will place the wok insert.  Move your coals around the outer sides of the drum so there’s plenty of heat but not directly under the wok.

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Once the wok insert is heated up put in your sesame oil and toss in the onions , stir till they soften.

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Then add the frozen veggies and warm them through, constantly stirring.

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Once the veggies are warmed up make a little space and crack an egg and scramble it up. Toss in the rest of the ingredients and keep tossing til the shrimp are slightly browned

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Done!  Literally 5 minutes of prep and not much more cook time.

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Live Smoking Play By Play : Beef Short Ribs This Morning At www.thehomiecast.com

Check Back All Morning Long At www.thehomiecast.com For Updates Every Hour.

Setting up for a low and slow smoke looking for 275 smoker temp.  Rubbed three sections of the short ribs with Paul Prudhomme Seasoning and one with coarse salt and crushed black pepper after coating with olive oil.

The smoker set up using the minion method :
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imageShort Ribs Hit The Smoker At 6:15AM

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Three hours in oozing goooooood –
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Four and a half hours in, pull em and wrap em-
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After an hour wrapped it was time…
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Epic Bacon Bomb, Atomic Buffalo Turd and Grilled Potato Wedge Dinner On The @STOKGrills Charcoal Drum

The official Grill Of TheHomieCast came up big once again!

First Kate softened up some thin strips of onion and peppers-

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Next laid them down the middle of a hamburger patty

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Added some Mexican cheese blend and whatever rub you have laying around

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Fold the burger patty over and form into a bomb pinching all the edges together

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Wrap in bacon.  MMMMM bacon

Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.

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Cut Russet potatos into wedges and boil the wedges for about 7 minutes with a generous amount of sea salt in the water.  Take poatatos out and pat dry and then coat the white cut sides with a mixture of black pepper, salt and olive oil.

Place them on the grill white side down for 5 minutes or until golden brown, then turn to the other side to brown it and reapply the olive oil/pepper/salt.  The potatoes when finished are so unbeleievably light and fluffy inside and crispy on the outside.  you won’t want to eat them any other way.  serve with sour cream and bacon crumbles and thinly chopped green onion to dip in.

On the grill-

Prepare grill to offset cook the bacon bombs with indirect heat You want the grill temps to be around 350 so adjust your vents accordingly.

The potato wedges will cook in about ten minutes.  Once they are done you can put them on a foiled cookie sheet and keep them warmed in the oven (or just plan to start them later in the cook)  the bacon bombs took about 30 minutes at 350 using indirect covered heat.

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Here are the finished potato wedges.  AWESOME!

 

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The bacon bombs on the STOK Charcoal Drum’s cast iron grates-

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Finished Bacon Bombs

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The potato recipe came from YouTube and can be found here Made by the YouTube Channel Toni Fiore TotallyVegetarian website- http://delicioustv.com/

The Bacon Bomb was my take on several different bacon bomb recipes.

Live Pork Butt Smoke Down at the Dock

My Boy Enrico Palazzo (Eric Lorden) grabbed a couple of Pork Butts and Head Chef Jeremy at Passports rubbed em down with the love rub, they sat overnight in the love letting the rub marry up with the pork.

 

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5:00AM 8/30/15 set up the smoker using the minion method.  Filled up the charcoal basket after placing four chucks of cherry in equal distances apart around the circle.  then took out the middle lump charcoal , got it going in the chimney and then once they were burning red I dumped them back into the center.  The idea is that the charcoal will slowly burn from the center outwards for a long low and slow session.

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5:26AM The two butts go on.

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Two hours in at 7:25AM

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After I opened to check on the butt at the two hour mark the temperature in the smoker spiked to over 300 degrees.  I’ve been struggling to keep the temps down and have three of the vents chocked down 2/3 of the way and got the smoker temp down to 250, onward we go.

8:38AM nearly 3 hours in and the grill is at 248 and internal temp of the butt is 144.

10:53AM Update :
FIVE HOURS IN TO OUR SMOKE smoker temp 252 internal temp 151.
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12:53 Update  She’s looking great and some people say to pull it off now that it’s hit 160 degrees internally and wrap it in foil but I’m going to let it roll on the smoker to develop more bark.

Smoker temp 249  Internal pork temp 163

 

2:00 PM

smoker temp215 Internal 163.

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3:45PM Update

So she stalled out and wouldn’t break over 163 for three hours.  I pulled it off and wrapped them in foil and bam she busted out! at 3:45PM after ten hours on she broke 163 and is at 167 and climbing. 

Foiled-

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Sweet Baby Jesus, When I Pulled It Off To Wrap It In Foil A Burnt End Fell Off.  My Lord if That’s Not The Best Thing I’ve Ever Eaten!!!

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