:clap:

looks awesome

I lived near where the Fletcher Jones dealers are on Lasalle. It was safe there in the 80's and still safe today.

Smoked a flat brisket I brined for 21 days to make some pastrami. Turned out incredible.

https://uploads.tapatalk-cdn.com/201...c9869471ea.jpg


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I’ll never quit you


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We should hang out.

Oh shit!!!!!!!!!

Top 4 list now!!!!!!!!!!!!!!!!!


!!!!

Dude. All that food looks ****ing amazing.

Made some Smoked Beer Can Chicken, it was not too bad.

We've got two 10lb butts on the bro-in-law's smoker. Using maple, so this should be awesome. https://uploads.tapatalk-cdn.com/201...3cd2b4a734.jpg

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No hickory/oak etc. to balance out the maple?

Well done sir! :clap:

Doing up some pork belly today

Yes. With the this smoker you pretty-much need to swap each load.

Is it cured, or just straight up belly? What are you doing to it?

Thank you.

Sold my XL Big Green Egg and now own a Weber Summit Charcoal.

First run with it was last weekend, did Beef Short Ribs. The Weber is sweet. Held temp very steady, no fancy electronic fan deals. Did 6 1/2 hours in range of 240-260.


So very comparable to the egg as far as a smoke unit. Will try it out on Pizza in a week or so. I have it on my new deck and need to wait till by deck pads come in for any drips or nasty issues like that

I want to do that. Any tips tricks or things to do or avoid?

OK guys, I need some help. I don’t remember where I saw it, but there’s a spice company out there making bulk spices that are labeled or named similarly to the elemental chart. So for instance, togarashi would be called To. The labels are designed to look like the elemental chart. Anyone know what I’m talking about?

Time to break out the smoker and get after some ribs.

Purchased a pitboss 7 on Wednesday. Had acouple hundred pounds of butts laying around so I deboned them and shoved 12 in that bad boy. Sold every one of em this afternoon.
First time on a electric.

If you know how to smoke a brisket, it’s very simple.

I followed this guys recipe to a tee. I didn’t change anything

https://youtu.be/NmemzAHUyWQ

Time?

It’s end of July.

Just finally getting to summer up there? :D

Uncured. Cubed them and cooked em' up like ends.

Were dang good.

You can build it yourself?
https://www.instructables.com/id/Mag...bs-and-Spices/


https://cdn.instructables.com/F4B/JY...h=800&crop=3:2

Buzz found it for me in the dinner thread. It's www.spiceology.co

Just trying to help a brother out. Real cool idea!

Yep, just not what I was looking for, but thanks!

By means of an update, the two pork butts turned out perfectly.

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Was it KCUnited that made the smoked meatballs?

I'm looking for a decent recipe. I made some, and the smoke added a nice flavor, but the recipe was pretty bland.

Mother bought me a 36” Blackstone outdoor griddle for my 40th on Saturday. So we’ll be firing up some backyard hibachi! Steak and scallops, hibachi veg, and fried rice. And yum yum sauce.

Smoking (low), sous vide, and then searing a 2lb porterhouse.

I have not done this technique with a big steak but after doing so with a tri-tip, I am going to take a chance. The tri tip was sliced thin for sammies and was fantastic.

That was me that posted them recently. Man, our meatballs are my wife's creation. I'll ask her the details but I know her key ingredient is the homemade gravy, but you could use any gravy that you think is good. We like a more savory, less sweet gravy than most of the gravy available to us commercially so we make it. The rest I believe is 75/25 ground beef/pork, bread crumbs, the gravy, parm, and oregano. I'll find out for sure though, but I know the key is the gravy.

I used to have one ( a plate steel flat-top) in my old house's outdoor kitchen. It wasn't beautiful but it was functional. Once you use one they are addictive.

I bought it at a used equipment place in the West Bottoms. I bought a cast iron waffle iron at the same time. I was like 7 floors of restaurant equipment.

I've tried to re-create the good yellow sauce like the restaurant and no dice yet!

I’m gonna try this: https://www.allrecipes.com/recipe/205616/yum-yum-sauce/

Hm interesting.

Next time I try hibachi, was looking at trying this one. http://www.geniuskitchen.com/recipe/...#activity-feed

You can purchase this at most grocers. I believe Amazon carries it as well.

Of course, nothing beats homemade though.

I've never found any commercial gravy I like

Thanks, man. If it's too much of a hassle to get the details, I can surf the web for one. Definitely looking to change it up, though.

Yeah, I know. Just gonna make it. It’s easy.

:clap::clap::clap:

Nice

I have the portable 18 in for campouts pretty versatile.

The portable Blackstone grill though is near useless in wind as its doesnt heat up as well. It takes a little wind break manipulation.

I got some rough details as she doesn't really measure stuff out for them anymore.

.5lb ground beef (80/20)
.5lb ground pork
.5 cup Parm
.5 cup breadcrumbs
1 Tbsp minced garlic (jarred) or a couple squeezes of garlic paste (tube)
Basil, dried
Oregano
S/P
1 egg
Couple spoonfuls (lol) of gravy

You'll get a more even distribution by mixing everything in a bowl first and then adding the ground beef/pork.

Not for less than $10 a jar. Jaspers used to have some great jars of gravy in the old store in Waldo.

Which makes me yearn for some of Grandma Jasper's meatloaf. That made a killer Sammie.

Cold smoking some salt. https://uploads.tapatalk-cdn.com/201...1dd4e838ed.jpg


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We're burning California. Have been for days now:


https://scontent-lax3-1.xx.fbcdn.net...51&oe=5BD2F7C8

Came across this. works perfect for a Keto diet. And even better with no diet.

<iframe width="560" height="315" src="https://www.youtube.com/embed/DHaMBCaSEPE" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>

It's on the list for the scouts to do.

Thanks...

Oh, and I got the "You must spread some rep...", so I'll get ya soon...

Welp, sold my smoker for $30 bucks, had $35 in it but made some great memories fixing it up and got atleast 4 good cooks out of it. I was going to have to replace the bottom part of the firebox, sometimes it's better to move on. Gonna wait for a labor day sale coming up and buy a new one. Still be a cheap $100 dollar smoker but I got a roof to replace in next couple of weeks.

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Not bad for a first run on the Blackstone. Everything was a little under seasoned, but live and learn. Love the griddle so far though.

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My first experience is posted just above. So far I love the thing. My mom bought it for my 40th birthday on a Prime deal. Massive amount of space on the 36".

So did you make a volcano with an onion?

Heh, no, but it doesn't seem like it'd be very difficult. I just cooked. Man it was hot outside.

I bought a single burner from Blackstone. I'll probably cook something on it someday but I really just got it to light the charcoal for the smoker. Expensive charcoal lighter.

If you're in the market for a new kettle, the original Weber is on sale today at Amazon.

http://a.co/74JafDQ

Using my new smoker for the first time. Three slabs of baby backs.

https://uploads.tapatalk-cdn.com/201...e7cf2fbd29.jpg

I have two racks of baby backs in the fridge. I gave my wife instructions for turning on the Traeger and getting them going at 2pm.

She better do it right.

I've always heard you want the meat at room temp before putting it on the grill.

I’m trying not to confuse her. I already had seven steps written down and the last one was “you’re a master chef now”.

Nah. Myth #1.

https://www.seriouseats.com/2013/06/...ing-steak.html

Mmmmm, ribs...

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Those look great dart

How’d you like them?

I made one dry and one wet. I kind of liked the wet ones better.

My wife wants her rib racks sauced to hell and back. I prefer dry ribs myself, but either is cool and good with me.

They weren't bad. I learned a few things about temperature control, so next time will be better.

I also have one of these on the way from Amazon, so that will help me get a better idea of the real temp at the grate.

https://images-na.ssl-images-amazon....L._SL1041_.jpg

Pretty good for the first run on a new smoker.

I prefer them dry too, but will brush on a light coat of sauce for appearances.

Looks awesome Dart.

What’s your new smoker?

Those look good dart.

FWIW Thermowlrks has one with a wireless gateway so you can watch it on your phone. I don’t know what the money is on the gateway and everything but I’ve thought about it every time I smoke angthing.

Put a brisket on around 6 this morning.

That's true for grilling beef and lamb, some say pork but for smoking: I ALWAYS go on a hot smoker with the protein cold.

Philly cheesesteak on the griddle for me tonight

Oklahoma Joe's by Charbroil which at that price was a deal. When the gas components shoot craps you can charcoal grill on the right side.

Smoking brisket with hickory for the first four hours. IT at 153 in the flat and 160 in the point. https://uploads.tapatalk-cdn.com/201...c0e558904a.jpg

Damn. That looks really good.

Spotted in SAUTO's backyard

https://s8.postimg.cc/7t5wvvbut/FB_I...6085360897.jpg

On a side note: he put it together in 1/2 the time it was supposed to take.ROFLROFLROFL

Sorry you are jealous of everyone.

four slabs of ribs, 8 chicken drumsticks, 2 chorizo's, 4 hen's a laying, and a partridge in a pear tree. ROFL

stubby's sticky sweet q sauce, and my own rub.

it's the youngest' 16th bday. he chose the meal :D

he must be one big boy.