Yes. I did mine in enamaled cast iron Dutch oven. You can also do it in a smoker for more of a pastrami finish. When I want a sandwich, I slice some from the roast, heat it on a flat iron along with some sauerkraut, stack it up and put some Swiss cheese on it until the cheese starts to melt. Then I transfer it to some good deli rye bread that has thousand island dressing on it and grill the sandwich on both sides.
Heck yeah thank you! Maybe I will smoke the next one but I’m going to stick to the plan and just crock pot it with a thin layer of water to temp. The recipe even says to leave the lid slightly cracked… I absolutely can’t wait another day!!!
They're pretty standard around here and always good. If you ever in El reno go to Sids best one in the state and supposedly first.
Man that's perfect, what temp did you pull it at?
I cooked it double indirect at 220 to a very careful 118…rest for 30m for the Kamado to come up to temp (650+) and then manage the most gentle reverse sear…final served temp was not measured but I’d venture the guess at 120.
What's double indirect?
On a kamado “single” indirect using one heat deflector. Double Indirect uses a second heat deflector about 1.5” higher than the first deflector.
Do you use the slo-roller for smoking on the kamado?On a kamado “single” indirect using one heat deflector. Double Indirect uses a second heat deflector about 1.5” higher than the first deflector.
It adds an extra layer of heat management to prevent burning the meat when raising the delicate temps. The idea is to try and hold a completely firm fixed temp (220) for the initial cooking.
Once the meat comes to temp (118 for this cook) both heat deflectors come out and I crank it to 650+ on direct flames to give a sear. Normally takes about 20-30m for the Kamado to get into afterburner mode. That particular sear was maybe 90 seconds total - just a soft rolling action on the grill, moving a full 360 on the meat.
It was worth it.
What do you call a shore lunch for birds when you just go to get a bird quick for lunch? Dog was happy, I was happy. Good little trip for lunch better than going into town for something.
I feel like I should load my dogs up, grab a nice bottle of wine and simply invite myself over.My company just closed and I have been taking the last couple weeks to hunt, fish, honeydo etc. Trying to utilize the time wisely, give thanks and count my blessings. I decided to run to a little known tiny public spot near my house that tends to hold grouse and huns on it. Only shot one this time. Nursing one dog back with a strained tendon so today was just a short trip for lunch. Forgot to even bring a vest. At least I remembered the gun, ammo, and some blaze orange. Found out my belt loop is the perfect grouse holder.
I normally make something we call pheasant pinwheels which is a piece of bacon stretched really thin, a pheasant breast sliced the long way into 3 pieces and laid out on top of the bacon end to end, top with tamed jalapenos, roll up into a pin wheel patty with tooth picks holding it together and then top with a little italian dressing. Then grill. Well, I get home and no italian dressing and no jalapenos, it starts raining and sleeting so I had to improvise.
Cut the grouse breasts into chunks, seasoned with italian seasoning, oregano and a few red pepper flakes. Added in banana peppers with some of the juice and some olive oil. Mixed it up well. Got cast iron skillet hot and added bacon grease we save mostly for cooking eggs. Will cook an egg with this next time. Cooked the whole mixture in the pan for 5-10 minutes is all. It was GREAT! Really surprised as I kind of just "winged" it!
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. That looks amazing!
