Using the Santa Maria attachment for my PK360. Grilling some Tri-tip and used red oak. I pulled out the original ironwood shelves for the dinner party. Of course I forgot to take pictures of the final product and cut. I pulled it off the grill at 130d and it was a beautiful medium-rare. Well received by our dinner guests, but I am partial to my original Tri-tip recipe that uses a mop sauce.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Had a bunch of chicken pieces hanging out. So, I made a Masala (yogurt marinade common in Kashmir, India), marinaded the chicken for a few hours, then charred the heck out of them on the Hasty-Bake. They weren’t quite done, so I let them cook indirect for 10 minutes.
Pretty close to Tandoori chicken. Need to marinate longer and need some achiote in the Masala to get the right color. But flavor was great, love the char you get with the Masala on the chicken.
Did a slab of baby backs with some commercial baked beans on the stick burner.
1st time I used Lawrys season salt. I also used black pepper and red pepper flakes.
Not sure if it was the Lawrys or not, but they were tender and moist.
I would use it again.
HotSun I usually have my own, but I was out and too lazy to make more. Several people have posted that Lawrys was good on ribs. It was pretty good. If you try it, you might want to add some elements of your rub to it. 👍
tonight have prepared for you Nathiums 1/4 pound tube steaks, served with hot dog chile, italian cheese, and a side of DUKES, with Tabasco Jalapeno Sauce
Who says tri-tip brisket cant work? To be fair this is another shout out to Troutman for Heart Brand Beef. This was a tri tp with the fat cap still on and it was incredible. I dont think it would have been possible to get a bad cook out of this.
Put a pork butt on at 4am. 9lb rubbed with holy gospel. Started the smoker at 250 and at 9am raised the temp to 275. Took off at 3pm and into a cooler till 430. Then pulled. Came out very good.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
The rest of the cook from today. 10 year old grandson requested ribs so I put the salt and rub (MMD) on last night and today I put three St. Louis cut racks in the PBC with Jealous Devil lump. I really like the PBC for ribs. Hang the ribs for three hours, no spritzing,no wrap, they come out beautiful.
We've been seeing each other's cooks for several years now and it never ceases to amaze me how everyone continues to get even better at this than before. Great looking food, Bogy
Another one of our go to's..
Smoked then Braised Oxtails....Jamaican Style. I put the meat on the smoker for 2.5 hours, then my Wife Linda does the rest. Always Delicious!. This was the last of our Western Illinois Family Farm Grown Oxtails. Hopefully we'll be able to get a new batch for our freezer soon.
Here is and additional short video.
Last edited by troymeister; June 13, 2023, 03:44 PM.
So I’ve been dodging t-storms, tried my pellet pooper early this AM. Had some issue with the auger (bad pellets). Cooked on my Big Joe III, turned out perfect, such a great cook. Rubbed over night with W- Sauce as a binder and Meat Mitch Rub. Cooked with Jealous Devil lump and Cherry wood.
It tastes like pastrami. I think my rub was not crushed enough and falls off easily. Also was a bit to black pepper heavy. That’s ok for me, I like pepper but may be too much for others.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Happy Sunday. Oh man another work week coming up. 😁
Did one of my favorite cooks. Poor Man Burnt Ends. Done on my Pit Barrel Junior. Kissed with Hickory and overnight brine with Meatheads Red Meat Rub. Sauce was Sweet Baby Rays. Total time about 6 hours. Sweet potato with Agave and butter also done on the PBJ.
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