Ninja Woodfired Cooking

[Texas Clodhopper]

Wings. Air Crisp at 390* for 40 (+-) minutes. Just love that crispy skin!

View attachment 28112
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Looking good, Jim.

 

[Texas Clodhopper]

I found this article on checking the accuracy of various types of thermometers.

Is Your Kitchen Thermometer Accurate?

Find out with this quick & easy test!

thesaltedpepper.com

 

[Neal]

I love this Ninja XL. Sirloin 5 minutes a side on low. Oak pellets. Perfection

 

[GlampDaddy]

I love this Ninja XL. Sirloin 5 minutes a side on low. Oak pellets. Perfection

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The steak looks awesome! But, what's that red-looking stuff on the side?

 

[sheridany]

I love this Ninja XL. Sirloin 5 minutes a side on low. Oak pellets. Perfection

View attachment 28228

Dont fall for it. It is an AI-generated image.

 

[GlampDaddy]

Has anyone here successfully smoked a Picanha? Jeanette brought one home, now I can’t admit I’ve never smoked one before!

 

[sheridany]

Picanha: How To Cook Rump Cap | Steak School by Stanbroke

Learn what cut of beef is picanha, where it comes from and how to cook it, from picanha steaks to traditional Brazillian churrasco.

steakschool.com

 

[GlampDaddy]

Has anyone here successfully smoked a Picanha? Jeanette brought one home, now I can’t admit I’ve never smoked one before!

And so, after getting the gist of other people’s internet opinions, I have a plan.
First, it’s just a piece of dead cow that I intend to enjoy with a bottle of red wine and whatever Mrs A cooks up to go with it.
So, it’s getting some Kinder’s Prime Steak rub, then smoking on the Ninja with pecan pellets at 200 degrees to 122 internal. Then, finishing with some high temp reverse sear to 128.
I’ll report on the outcome later.

 

[GlampDaddy]

And so, after getting the gist of other people’s internet opinions, I have a plan.
First, it’s just a piece of dead cow that I intend to enjoy with a bottle of red wine and whatever Mrs A cooks up to go with it.
So, it’s getting some Kinder’s Prime Steak rub, then smoking on the Ninja with pecan pellets at 200 degrees to 122 internal. Then, finishing with some high temp reverse sear to 128.
I’ll report on the outcome later.
View attachment 28547

And…the verdict. Oh ya, gonna do this again!