Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Attjack ah! I forgot you had the dedicated pizza oven.
I'm liking the results I get with the kamado, but if I ever get into turning out pizza faster without the hour wait on the kamado to heat up, I'll probably look at one of the Ooni ovens, since Blackstone doesn't seem to make theirs anymore.
jfmorris The Blackstone reaches 900f in 10 minutes and there's no down time between pizzas. The double stone (top and bottom) ensures even cooking from top to bottom. The old model has been discontinued but they have said a new one is in the works. However, seeing is believing.
Man I’d stuff my face with that! Love me some lamb. I serve it with pita bread and tzatiki sauce to fill the family up so there’s more lamb left over for me!
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
This was my inaugural cook on the new Smokin Brothers 36†Premier Plus pellet smoker. Two 10 lb Boston Butts. Used Hickory and Cherry pellet mixture for some great smoke flavor.
zero_credit I wanted a larger pellet smoker because I wanted the convenience and we have a large family and for large gatherings. It is well made and well insulated so it's pretty efficient on pellets. Very even temps at lower temps (not so much higher). Fit nine racks of ribs with room for one more now with extra top rack. Overall very happy with smoke output at 200 deg. I like it a lot. not so happy with customer service from Smoking' Brothers though. Not responsive on email inquiries.
i saw pkadare post his queso on the 560.
and thought man i havent made that in some time..so for the neighbors i did..
i used weber aluminum pans
browned some hamburger meat with taco spice
diced a onion
diced a tomatoe
can rotel
can of mushroom soup
juice of a lime
chared 2 jalapenos dice..seeds removed
chared hatch chill..diced seeds removed
1/3 cup diced cilantro
cubed cheddar cheese
cubed velveeta mexican cheese
cubed cream cheese
1 pack of shredded mexican cheese
1/4 cup sour cream last 3 minutes
1 4 cup diced green onions last 3 minutes
2 strips crispy bacon crumbled
cook 1 hour
stir..after 20 minutes stirt ever 5
till u have the mix and texture u wish for
You are correct about the soup..but ive always added it to this method...make it a couple different methods also..this is by far the easiest...i have found after i added a vent control to my 560..i can really control the smoke i wish to add to what is on the pit...this dip was really smoky..salts and fish can made super smokey
Bio
Name: John Hall
Occupation: Pharmacist, Independent Retail Pharmacist.
Location: West Columbia, Texas
Age:48
Marriage Status: Divorced 2013
Interest: Motorcycle, Cooking Outdoors for friends and family. And LSU football GEAUX TIGERS baby.
Pits:
Large Big Green Egg
Accessories for BGE
-Ceramic Grill Store Adjustable Grill Grate with deflector stone
-Woo and deflector stone
-Grill extender
-BGE Cover
-Future built table
Pit Barrel Cooker
Accessories for PBC
-Hinged Grill Grate
-Attachable ash pan
-Cover
Ole Smokey
Accessories for Old Smokey
-three 2.5 foot sections of 2" Galvanized pipe as leg extenders
-Ice chest full of beer
After a short day at work, smoked chicken leg quarters on the Hasty-Bake. I cleaned the window with some Melamagic. And it was magic I tell ya. Haha. Dusted the leg quarters with some Ken Rollins Original Rub. Post Oak chunks for flavor. The brevage of choice is Homebrew Strong Scottish Ale and a Homebrew Amber Ale I'm just about out of.
A pretzel bun was home for a "Hot German" brat from my butcher which was not hot, but it was good. I served it alongside a grilled corn salad and some beverages.
Last edited by Attjack; August 11, 2021, 09:12 PM.
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