Last week, we took delivery of a Cookshack Smokette Elite
After a dry burn in, and a practice run with 1 small pork butt, we did 4 for the long weekend. We put them in on Friday night at 9 after rubbing with a basic rib/pork rub (that came with the smoker). Took them out at 8am, wrapped in foil and newspaper & popped into a cooler to hold for a while (while we went to Huntington Beach for a quick travel ball game). We came back at lunchtime to this:
It pulled beautifully.
We had 4 full tupperwares, so we "dressed" each version differently - one with rub & cider vinegar, one with spicy bbq sauce & rub, and one with spicy sauce & vinegar, and one with Mo's BBQ Philty Phil's sauce (mmm... next weekend in Los Osos - Mo's in SLO!!). Perfect on hamburger buns between the remaining double headers of our tournament filled weekend.
Trying out some smoked chickens tonight, and in 2 weeks - brisket!
The Cookshack is the Juan Pierre to the new convection oven's Manny Ramirez in this house right now --- batting .400 while the convection oven waits out the hot weather. GO BLUE.
Tuesday, May 12, 2009
So, the new range is awesome. I made this paella one night for some friends, which is an adaptation of the Cook's Illustrated version. The high heat browned the chicken & sausage nicely, and the regular bake function did a good job of cooking the rice. I used regular calrose rice instead of arborio, I think I like the texture but wish I would have had more of that crispiness on the bottom. Maybe longer browning on the stovetop next time.
And....ta-da! The convection function is totally awesome, I almost forgot to snap a photo of this beautiful chicken that I roasted in only 45 minutes!!
Now, if spring baseball season would go away I could cook even more. But, it's a start! And, bread bakes beautifully.. I haven't tried convection on that.... will have to experiment.