sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
It only took about 6 months after moving before my deep freeze, my meat fridge freezer, and my kitchen freezer were full of random vacuum sealed meat. I decided that I am going to try really hard to not buy any new meat until I put a significant dent in what I have frozen already (I just bought a new brisket yesterday, I am but a human). The weather was nice yesterday and today and I fired up the grills 2 days in a row - big deal as of late.
Fired up the Primo XL yesterday and "reverse seared" some chicken thighs. AKA 450* dome temp with the charcoal divider in, direct heat on left indirect on right. Once the thighs were just about done, I put them directly over the coals for a minute or two per side to finish things up. Oakridge BBQ Smokey Chile Lime on these. Probably could've ran the grill a bit cooler and minimized the skin pullback, but I was hungry. The thighs were super juicy.
I found a 2lb bag of 13-15 shrimp in the freezer today, thawed then onto bamboo skewers, followed by a dusting of Smokey Chile Lime again. On the gasser for a few minutes per side, probably the last cook I'll do on it before the Mak takes its place. Love Oakridge BBQ Smokey Chile Lime - Beef, pork, chicken, seafood...it does it all. I also found half a frozen baguette in the freezer and a little bit of rice left in the pantry. Random dinner concoction.
I figure I could go a solid 2-3 months just burning through my freezer stash. Most of it is cheap cuts like chicken thighs, legs, random pork butts/chops. But there's some steaks and ribs and that sort of thing in there too. I'm gonna make a game out of it. Random freezer meals.
Fired up the Primo XL yesterday and "reverse seared" some chicken thighs. AKA 450* dome temp with the charcoal divider in, direct heat on left indirect on right. Once the thighs were just about done, I put them directly over the coals for a minute or two per side to finish things up. Oakridge BBQ Smokey Chile Lime on these. Probably could've ran the grill a bit cooler and minimized the skin pullback, but I was hungry. The thighs were super juicy.
I found a 2lb bag of 13-15 shrimp in the freezer today, thawed then onto bamboo skewers, followed by a dusting of Smokey Chile Lime again. On the gasser for a few minutes per side, probably the last cook I'll do on it before the Mak takes its place. Love Oakridge BBQ Smokey Chile Lime - Beef, pork, chicken, seafood...it does it all. I also found half a frozen baguette in the freezer and a little bit of rice left in the pantry. Random dinner concoction.
I figure I could go a solid 2-3 months just burning through my freezer stash. Most of it is cheap cuts like chicken thighs, legs, random pork butts/chops. But there's some steaks and ribs and that sort of thing in there too. I'm gonna make a game out of it. Random freezer meals.
