Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
Did a quick, no thinking involved, Sous Vide choice tri-tip. Spur of the moment. A long moment, about 9 hours. Did a quick sear in an iron skillet with wagyu tallow and clarified butter. Seasoned with Santa Maria seasoning from recipe found at the New York Times. They do have a great food section there. Had corn on the cob and slightly smashed and fried little red potatoes. Sorry for not having a plating shot.
To continue with the grill and game day. Sourdough flat bread on the kettle. Topped with sauce,purple onion, fresh oregano from garden, mozz, and grated parm.
Last edited by Richard Chrz; September 17, 2022, 04:52 PM.
ItsAllGoneToTheDogs After finding out about the red dogs of NC from I knew that there was no choice but to have red dogs for dinner! Luckily for me we have what I thought was the only red dog around….
I give you the famous Fairbury Hotdog. Dyed red all the way thru with the lord knows what. The official hotdog of Memorial Stadium and Nebraska in general. I thought in honor of the Huskers new roll as the Sooners practice team why not?! I like mine charred, the Mrs not so much. Enjoy.
GO BIG RED!!!
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Last edited by CHNeal; September 17, 2022, 06:24 PM.
Supposedly, at least the ones here, use the same dye as velvet cake. Just don't look up why they are dyed, ALL hot dogs in North America used to be red for a nefarious reason.
I don't think I've ever had a red hotdog. I've seen them in movie theaters when I was young. Coney Island uses Kayem hotdogs. Never red.
Maybe several chili cheese with onion sounds good...
Last night I decided to do the last two rock lobster tails I got on sale a few weeks ago. I did this a little differently than I did my first two. First, I opted for much higher heat. Before I "smoked" them at 250 F on the Chimp. Research has show that while this will turn out good, it is better to use higher heat to firm it up a bit more.
So I cooked them at 400 F on the Chimp. I used used Hey Grill Hey's (Susie Bulloch) seafood seasoning, which turned out fantastic on these lobster tails. I basted every five minutes with some lemon-garlic-butter sauce I made.
Here they are just after being seasoned. I did a much better job of getting the meat out of the shell than I did a few week ago.
On the grill about halfway through. Amazing how those shells change color!
I've never had an issue smoking lobster at lower temps, especially in that presentation. It's all about the IT I'll do 225-350 depending on the wood type and whatever else I'm cooking, high or low turns out fine for me. All I know is that with tails like that, it's REALLY hard to take a second for a pic.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Jalapeño popper turkey meatloaf wrapped in bacon. All inspired by peppers from the garden. Enjoyed this!
Panhead John it's the same process as a BBQ "fatty" and there are a lot of videos out there on how to do the bacon weave. Basically you roll up the loaf and then roll it up in the weave of bacon.
Last edited by mrteddyprincess; September 18, 2022, 07:39 AM.
Thunder77 the base layer was EVOO and parmesan reggiano, then came the strips of mortadella enough to cover the whole pie, the mozzarella, and finally the chopped pistachios dressed in EVOO.
Reverse seared an American Wagyu tri tip from Snake River today. Seasoned it with the SRF Santa Maria rub and cooked in on my SNS Kettle.
The more I cook tri tip the more I like it cooked to 135-140 and even beyond that with a well marbled one. With enough marbling it still stays juicy and tender and I think I prefer the texture at medium-well even than medium rare. Still love most other cuts medium rare though.
SheilaAnn - their prawns are fantastic. Fresh and tasty. Ours were harvested the day before we picked them up. Love that you can get head-on. We're blessed with so much local seafood in SoCal, but not really shrimp. This fills the bill nicely.
You have to order on-line and then pick up. Friday and Saturday pick-ups at the "farm" in Downey. Looks like they have pick-ups on Sunday at the Long Beach Marina farmers market on Sunday.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
After a 16 day journey, from brisket to corned beef, to pastrami, to a pastrami rueben, well worth the time and effort. I was planning on making a loaf of marbled rye bread for the sandwich but apparently no one in Bobcaygeon bakes with rye flour. I did make the Russian dressing and saurkraut from scratch however. So good and lots of pastrami to slice and freeze!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Two racks of baby backs on the Primo XL. It was feeling neglected since I hadn’t used it in a while. Used Charlie Vergo’s Rendezvous Rub. Really tasty! My wife said she really loved the flavors. We all did! Used a little bit of apple for smoke.
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Last edited by Thunder77; September 18, 2022, 11:49 AM.
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