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.
Bacon wrapped homemade sausage fatty stuffed with eggs and cheese. Topped with bbq sauce and then served with a side of sausage gravy with roasted seranos and fresh sage from the garden. I liked this cook.
Life is good working at home with a well-stocked fridge and all the right cooking gear Just a simple little high-protein lunch (carbs make me too sleepy in the afternoon).
Bacon wrapped petite filet (aka. teres major) seared very hot in the Ooni pizza oven. Turned out closer to medium than medium-rare, but still super tender and juicy. A perfect lunch-size portion with 3 small steaks - about 8 - 9 oz. total. And amazing flavor with the grassfed beef from Sonrise Ranch in San Diego.
2 colleagues I talked to, one was having yogurt for lunch (?) and the other was having ramen noodles. They hate me now.
Edit: messed up the math on that. 8-9 oz would have been 2 of them. Was 12+ for 3.
SheilaAnn I like it but with a caveat. I bought some of their steaks in the past and was very dissatisfied with the way they cut them. Now I bought a whole cow and told them to leave the roasts whole as much as possible for me to cut myself. I’m loving it.
I have the basic model of Ooni that uses pellets, so there's really no temperature control - when it's going, it's going. It typically gets north of 700F, so it will sear in a hurry. Since these were petite filets and wrapped in bacon, I didn't precook them at all. I wouldn't say this is an ideal way to cook steak most of the time. For sous vide, searing with direct flame works better. But I like to experiment, even if not every one turns out perfect. If you try variations, let me know.
Inspired by "The Flat Top King", I decided to split a chicken, cover it in rotel, half an onion, a can of chipotle in adobo, and plenty of Blackstone Tequila Lime seasoning. Smoked it in the pan for about 30 minutes, foiled it to let it braise until the breast read 165 (mine actually read 170, oops - still good).
Pulled the chicken and added back in the strained tomatoes and onions (I pulled the chipotle since my wife doesn't enjoy too much heat), put it on the flat top, toasted a tortilla, and added plenty of cheese. First batch the griddle wasn't hot enough, but the next one I made got nicely toasted! Pizza wheel worked great to cut them, very much recommend that over the bench scraper I tried first.
Was really happy with it for being something I kinda just threw together on a whim. Had a nice level of smoke flavor since the liquid soaked up a good amount, but it wasn't overpowering, either. Quite pleased with the results!
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
It was a rib kind of day here. So the STL Spares went on the Recteq at about 10:00 this morning. Pulled at 4:15 and sliced for service after about a 15 minute rest. That Blues Hog Raspberry Chipotle sauce is the bomb on ribs! Pairs perfectly with my favorite rub shown. Yum.
SammyJ This is their site https://blueshog.com/ but it is available at local BBQ shops and some sauces are on Amazon. Sorry I missed you wanted the link to the rub.
SammyJ the best I could do on the rub is a link to the bbq store here where I get it. They have an online store so you could order it. Barbeque Supply Company, Greendale, WI.
Not the best picture but mine typically never are...but a huge shout out to Troutman here. I wasnt familiar with Heart Brand Beef until his post in the brisket cook off. Holy cow (haha) the flavor on the beef is exceptional. Some of the best i have ever tasted. Simple stir fry in the cast iron with roasted broccoli. Didnt stir fry them together mostly because my kids wouldnt eat it if it was mixed.
Andrrr dude i cant even put into words. with me being keto, my wife not, and my kids being picky little (insert loving curse word here) sometimes it feels like im cooking 3 meals 3 times a day, lol
I give you a recipe that will soon be taking the country by storm….chicken and Tasso stir fry!….. I had some Tasso I wanted to use and thought I’d mix it with some chicken for a stir fry. Came out pretty good, but Tasso isn’t really made for stir frys. I don’t regret trying it, but I couldn’t really taste the Tasso that much.
Just a simple little high-protein lunch (carbs make me too sleepy in the afternoon).
I had some Tasso I wanted to use and thought I’d mix it with some chicken for a stir fry. Came out pretty good, but Tasso isn’t really made for stir frys. I don’t regret trying it, but I couldn’t really taste the Tasso that much. 
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