Secret new cooker REVEALED!!! "007"

[Fwismoker]

http://www.bbq-brethren.com/forum/showthread.php?p=3649149#post3649149

Thanks to an anonymous brethren.

 

[smoke ninja]

Let's get this back on track

But first ill say something my aunt told me

"The third a-hole you meet in a day is yourself "
Just chew on that .....or how bout chew on this cook thread.

Now i could have done chicken to really showcase the 007 and get this thing back on track.

I instead chose to cook up a rack of lamb that was getting old. I managed to overcook the last one but it was still good.

Seasoned it with Carne Crosta from Oakridge and rubbed with olive oil



I built a good raging fire. Plenty of coal bed and nice large flame. I left the lid of for the first 5 or so minutes to start a sear. Meat down to start.



Flipped half way through. Crusty goodness



Time to check the lamb. Just swing away from the heat. Very nice.



And we're done.

And i over cooked it again :doh:
Looks juicy though



Medium-ish. Next time ill foil the exposed bones, they got nuked.



Workin on my mac and cheese game



Plated



Ive had a very long week. Time for a beer, Michigan brewed

 

[tom b]

looks good to me

 

[Norm]

Looks tasty to me Steve!

 

[Cibelo]

I want some of that.

 

[TedW]

I gain weight reading this forum. I swear it

My fire tending skills are getting much better. There's a real bonding with the fire. That was unexpected and very cool. I'm very much smitten by the stick burning

 

[Fwismoker]

But first ill say something my aunt told me

"The third a-hole you meet in a day is yourself "
Just chew on that .....or how bout chew on this cook thread.

Now i could have done chicken to really showcase the 007 and get this thing back on track.

I instead chose to cook up a rack of lamb that was getting old. I managed to overcook the last one but it was still good.

Seasoned it with Carne Crosta from Oakridge and rubbed with olive oil



I built a good raging fire. Plenty of coal bed and nice large flame. I left the lid of for the first 5 or so minutes to start a sear. Meat down to start.



Flipped half way through. Crusty goodness



Time to check the lamb. Just swing away from the heat. Very nice.



And we're done.

And i over cooked it again :doh:
Looks juicy though



Medium-ish. Next time ill foil the exposed bones, they got nuked.



Workin on my mac and cheese game



Plated



Ive had a very long week. Time for a beer, Michigan brewed

Looks like when it's hot up there it's quick n easy just swing off to do things like temp...That does seem handy.

....and over cooked my arse! Dang that looks stupid good. :hungry:

 

[BBQchef33]

Ok ladies.. the bullchit drama in this thread has been addressed privately with all the players.

Only Irrelevant/superfluous banter has been scrubbed(according to forum rules) to the best of my ability without wrecking the flow too much.

No more pot stirring. So drop it, leave it alone, get back ontopic and stay there.

AND........The topic is.............. "007"
​

GO!!!!!
​

:mod:

 

[smoke ninja]

Santa maria style cook on the 007

With all the talk about what this cooker is or isn't i decided to demonstrate the versatility of it by cooking last nights dinner santa maria style. 007 can cook so many ways.


I prepped the tenderloins while the fire was getting ready. Got these buy one get one, nice deal.



Also did corn, pot of beans and some bacon wrapped asparagus.



No lid the whole cook, everything finished at the same time



I think i are a whole tenderloin to myself



Fork shot, everything is better with bacon

 

[pjtexas1]

nice work ninja! that whole meal looks good. never thought about wrapping asparagus in bacon...maybe that would make it edible. my daughter loves asparagus but i have never been a fan.

 

[TedW]

Direct flame over stick is a big deal to me now. Thanks for the inspirational shots, Steve

 

[Roguejim]

Wow! Any idea what your temp was, Steve?

 

[Norm]

Looks delicious Steve!

 

[Fwismoker]

I'm impressed ...Very, looks amazing.

 

[smoke ninja]

Wow! Any idea what your temp was, Steve?

Between 1 and 2 Mississippi :noidea:

I go by visual ques mostly now.

The tenderloins got to 140 in just under an hour for what its,worth.

 

[aawa]

For some reason the I have an overwhelming urge to put the raw tenderloins in and around my mouthal area.

 

[smoke ninja]

For some reason the I have an overwhelming urge to put the raw tenderloins in and around my mouthal area.

Open wide.

 

[TedW]

:bolt: :behindsofa: :yield:

 

[Fwismoker]

It must have been the lack of sleep lately how I missed that! :shock: :laugh: ound:

 

[Fwismoker]

This was a different type of cook using two different cooking zones. 1st was in the floating dome with a griddle for some onions and bacon, and the 2nd was on the newly installed grate an inch down from the top for the burgers (only in when not rotisserie)

Did up some patty melts.