John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Brisket Taco night for the trap shooting team! I shot 24/25 and 23/25, not a bad night. The old dogs still bust out those perfect 25's, it is amazing. They can't hear a damn thing but they can sure bust some clays.
I had the big board out with all the fixins'. I am finding it harder and harder not to use brisket for tacos, the combo is jsut so tasty. And it feeds a crowd when you need too.
I also grilled up some Elote corn. Tough to beat these plates.
Bit of a bummer here. Bought these chops yesterday, sell by date was the 16th and packaging was sound. When I popped the cellophane off I thought there was a slight smell, but I was also in the garage right before and that smells funky from cutting wet grass yesterday.
Anyway, coated them in a Jamaican rub figuring it would pair nice with my pinto beans from yesterday. Fired up the MAK and it went from off to 450 in less than 6 minutes. Debated starting them then but I wanted to run my hopper empty anyway with a week of thunderstorms ahead. So 20 minutes total and it was at 580 and we went for it.
1 min each side, twice. Then onto the top rack until 130. The bigger one got another round on the bottom rack to catch up.
Even after cooking I still kinda smelled the smell... risked a bite from an edge and it tasted off so... beans only for dinner it was
I had that happen with corned beef that I had planned for pastrami this week. Took it out of the bag and the smell was slight but definitely funky. Into the trash went that $27 hunk of meat.
Ahh, Grocery Outlet. Company motto "You'll find everything you need, as long as you don't care about the brand" Love that place, but it can be frustrating.
Well, I got the chance to cook yesterday, and decided it was time to try whole birds. First for me on the Longhorn.
Started with a couple of birds that were in the freezer (and thawed over a few days in the fridge)
Good sized, well one was and the other was standard. Got them cleaned and rubbed. Used my dogssp rub again.
Then it was on to the smoker. Since I had free space, I filled it with Italian Sausage from Costco. They'll appear in other meals later.
And then, it was time to eat!
OK, I had to try one of the sausage, right? Be sure I cooked it good and all that. Both were really good, sausage was nice and juicy, Chicken was still moist (no brine), but, downside was the skin wasn't crisp. Chances are some breast meat from at least one of the birds will make an appearance on Show us your leftovers.
Overall a success. I think next time, instead of trying to get my smoker past 275f (I kept the temps at 225f for most of the cook) I'll throw the grate over the coals and let the birds crisp up that way. I do really enjoy this smoker, and I'm getting the hang of it with each cook.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
barelfly Cooked posole (with beef as wIfe won't eat pork) and used the posole mix. I also did chili with the chili mix. The posole took like 12 hours in the slow cooker as we used 2 bags of dried white corn. I think we have way too much! Ha. All tastes wonderful.
This is the first decent-sized cook for ages as my MIL complains about everything I cook. Thankfully she is moving out 8/1 after being here since December.
Gorgeous day here so I had the smoke rolling with the Performer for some Vortex chicken thighs. The chicken machine! Wifey likes the skin crispy and a little burnt. So that’s what she gets. 🤷â€â™‚ï¸
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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