I had the kettle fired up in the early morning hours to get some pork belly going for shore lunch up at Vermillion. What a great day, had to float in the lake for an hour to help it all digest. 
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Wonderful looking food. Excellent photoshop skills to boot! -
Thanks! I feel like when you are making pork belly, it kinda does all the work. radshop Towering Inferno
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Beef short ribs.
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Frozen Burgers tonight.
Beef, steak, Montreal steak on burgers
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Wife saw a commercial in which some guy fired up his grill to grill ONE hot dog. She asked, "Would you ever do that - fire up your grill to cook one hot dog?" My answer was, "Nope. Remember, we buy our hot dogs and similar tubular meats in bulk, and I wrap and freeze them on twos, threes and fours. NO WAY I'm going to cook and eat just one even if i used the stove."
That night, we had "grillers" which are 1/4 pound sausage-style dogs I buy by the dozen at a local "Dutch Market" that travels down from Lancaster PA three days a week. Here's what they look like with home made tomato pie.
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First attempt at smoked Bison Meatloaf
By far, not my most successful cook. Smoker temp at food surface seemed to lag by 75-100F from set point on controller. So, the bake took slightly more than 2 hours, resulting in a dryer than anticipated meatloaf. Bison taste was good, but was subdued by the lack of moisture. Also, during mixing, when I cut up 1/2 of a yellow and orange pepper, it just didn’t look like enough so I added the remaining pepper. It was a bit too much. Notes taken, lesson learned. It was an educational experience.Comment
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As soon as I read bison meatloaf, I am intrigued. When we use bison, it’s always from frozen and leaches out so much liquid. So I am immediately thinking, "brilliant!, I can use bison and the meatloaf will stay super moist."
But it was dry huh from a long than expected cook? (Taking mental notes). -
SheilaAnn Exactly. I started the smoker out at 300F to try to get some good smoke in the meat and I should have just set it at 350F. It ended up cooking for just over 2 hours. It was also due to irregular shaping - one end was more tapered than the other so got more dried out. It certainly wasn’t cardboard texture and the middle and fatter end were more moist. One end finished at 175F and one at 160F. I’ll definitely cook it again.
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30 day dry aged NY strip from Creekstone Farms. Cooked in a cast iron skillet with ghee, rosemary, Thai chilies, and garlic. Little shot of Four Roses Small Batch for the cook during the process (thanks CaptainMike for introducing me to this and Panhead John for giving me this bottle).
Extra S&P for serving. For all you know I looked just like Salt Bae when I finished these: ponytail and sunglasses and all
Gettin' started
Enter the star of the show
Baste and flip a few times
And here we are! Served with the BBQ Baked Bean recipe posted by SnS Grills and Russ Jones of Smokey Ribs BBQ last week featuring Meathead 's BBQ sauce.
Last edited by 58limited; July 18, 2022, 07:35 PM.Comment
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I made rolls Saturday for our family reunion Sunday. There were some left and I gave them to my brother. Today I made a loaf of bread and more rolls for us.
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I think I may have the cooks of all cooks with this one……
Nothing like bike packing/camping and cooking it up after a long day pedaling! Went on a fun trip this weekend and our food was top notch! My buddy with the chili mac and me with the tuna and cilantro lime rice! And….then a bit of cooked up coffee the next morning to start the day!
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I fired up the new griddle for the second time today. Homemade gyros with hash browns. Found the recipe for the meat online. It was a Food Network recipe. It eas ground lamb with a bunch of Greek style splices. It turned out very tasty but I overcooked the meat. 👎. Clearly I am still learning how to cook on the griddle. The potatoes were great though! 🤣
I took a photo of the plated gyro but it looked like a real mess so I didn’t post it. 🤦Last edited by Jfrosty27; July 20, 2022, 06:08 AM.Comment
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