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Fellers Ranch in Minnesota has AWESOME PRODUCTS. I bought four eight ounce Wagyu Filet Mignons and they were WONDERFUL.
I also bought a tri-tip and a coupe of flat irons that I have yet to cook but they look beautiful. You can see the marbling through the package. They shipped frozen with dry ice. Also they have GREAT communication. I had a couple of questions about their products and a cooking methods. Wrote right back. Even hooked me up with a BBQ pro they sponsor who gave me some advice on cooking the tri-tip. Gonna try it out this weekend. www.fellersranch.comComment
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I think maybe you meant to post here instead? https://pitmaster.amazingribs.com/fo...cher/others-aa
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Burgers, with Kimchi and Tabasco
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My son in-law loves lamb and it's his birthday so we threw down with some lolipops, potato salad, and asparagus. My granddaughter gave her seal of approval.
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Just some cooks from last 3 days. First a breakfast sammy that looked better than it tasted, I thought the combo would rock, but it ended up just OK (OK enough I ate it all), a pork loin roast with Hank’s Pork and Chicken rub, bacon wrapped Prime Sirloin Filet with some pan roasted veggies cooked on the gasser.Attached FilesComment
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Results of my first brisket: could not be happier. Exhaustive levels of detail starting here in my Staycation thread, including a followup on the recipe I used for the roasted taters we had as a side, which I highly recommend.
15.5 hours at about 225-250F/107-121C with a foil boat for the last several hours until probe tender. Rested in Cambro for five more hours, serving temp 125F/52C. Super juicy & tender, fall-apart & melt in the mouth all the way. Time, a good hunk of meat, dry brine overnight, pepper an hour before, and that's it. I don't think I could ask for more much more than this on any brisket I could make, let alone my first one, so I'm a happy camper tonight. The total food coma doesn't hurt either, just sayin'.
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Crawfish Monica with some Tasso added. Oh, I also threw in a couple of Hatch chilies.
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My Almost Neapolitan Pizza. Artisan Italian Sausage from a one Awesome Mom and Pop Italian Deli. But wait there's more: This Wonderful Deli had the Dough, 3 different kind of Mushrooms, and Homemade Fresh Mozzarella. I made the sauce.
Was Delicioso!
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A quick and easy Thai (ish) Coconut Curry Shrimp. Used only what was on hand in my Freezer, Fridge and Pantry. I have to say this Recipe is a Keeper for after work Monday night.
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Well, not Q, just scrapped together pork lettuce wraps and pot stickers. A long way from our pit, making due! 😁 bonus pic: guessAttached FilesComment
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Inaugural cook on my just delivered Little Griddle for my Weber gasser.
Perfect fit on my Genesis E330.
Onions & shrooms on the right, warming side after cooking. Squash and zucchini on the hot side.
All in. Red onions, shrooms, squash, zucchini, sweet red peppers, corn and asparagus.
Overall, I think it went well and it’s a great investment in a new tool.Comment
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Given that I did burgers last night, let's do something a little healthier tonight: seared ahi tuna. Ahi tuna steaks marinated for 90 minutes in soy sauce, avocado oil, and lime juice. Covered with black and white sesame seeds, then seared quickly -- two minutes a side. The seeds toast as you cook imparting a lovely nutty flavor.
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Another flank steak with corn and peppers on the Arteflame. Used the last of my Carne Crosta by Oakridge BBQ. A good dinner for a Monday night! 🔥🔥🔥â¤ï¸ðŸ¿Attached FilesLast edited by MsTwiggy; August 8, 2022, 09:45 PM.Comment
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Attjack, i have been struggling with rust a little from using my grill rescue "sponge". It cleaned it really well and then rust started to develop. But i keep cooking with it and oiling it in hopes that it will go away eventually. It's so thick I'm not too worried about it for now.
hoovarmin thank you! I'm always impressed with your cooks too!! 🔥🔥🔥â¤ï¸ðŸ¿
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Bacon wrapped pork loin and corn. Was an interesting flavor. Sadly, not one of my favorite meals so far. Was a bit dry inside and the bacon was not crisp.Attached FilesComment
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FleetingSmoke I used to have the same issue. Then it was suggested to me to pull the loin a bit early and finish in a large cast iron skillet. Problem solved! Hope this helps.
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