Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Dry brining right now: three pounds of Click Akuashi sirloin flap. I separated the thin ends, the center is 1 1/4+ inches thick. I'm thinking of making this into Bistec Ranchero but I am open to other ideas, let me know your thoughts.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Korean Street Tacos - beef bulgolgi along with some homemade kkakdugi (radish kimchi) on more homemade tortillas
I’m loving this taco week! and this kkakdugi - oh my I need to make more kimchi once the temps drop a bit. I love this stuff and the food you can pair it with!
Just after being jarred
And 4.5 hours later, it was ready for tacos! I’ll leave this out over night for a longer ferment and have it for some other things later this week
That looks like the absolute real deal! My lovely bride hails from Lawn Guyland, and when we were first courting, doing the long-distance thing, we'd always stop at this little hole in the wall pizzeria near her place on the way from picking me up at the airport. The entire place, including the staff, was right out of central casting, and the pizza was stupendous - looked just like this!
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.
hoovarmin The method I've been using the last couple of years is to coat the corn with mayonnaise and parmesan cheese, and then wrap it in aluminum foil. Then it goes on whatever grill or griddle I'm using that day, for approximately 20 minutes, rotating the ears approximately every five minutes. No precooking.
When I first looked at the top picture my thought was, "How is he hanging pork butts?" Then I realized you weren't. Both the pork and chicken look great. My wife was looking over my shoulder at the chicken and said, "That looks gooood!"
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I chose the more traditional BBQ Pork Belly Burnt Ends this cook, compared to my previous. This is 1/4 of an entire pork belly from Costco - Swift Brand. I scored the fat cap then dry brined for 24+ hours. I cranked up the SNS for a low-n-slow cook using ecowper 's method using hickory chunks. I chose a target grate temp of 225F and an IT of 195-205F. Just before smoking, I heavily doused the PB with Meat Church Honey Hog Hot rub. I used my FB 2 to monitor grate and internal temps. Spritzed the PB about every 45 minutes for the first 4+ hours.
2 hours into the cook.
4 hours into the cook.
After 5+ hours, I deployed the foil hat, er, I mean boat. Love the bark on this one.
The finished product after a 7+ hour smoke. The IT was between 180F and 187F but it was probe tender.
After slicing. This PB was soooo moist!
After cubing, I hit it with more MC HHH rub, some Sweet Baby Ray's BBQ sauce and drizzled it with honey. I finished it on the gasser for an hour.
Money shot, after the finish on the gasser.
Next, it was time to grill some peaches for a salad. I soaked the peach halves in Cointreau with just a bit of mint first. This SNS grill was still rocking after 8 hours, just enough coals left to grill my peaches and pineapple rings.
Finished peaches.
Mari Jo turned the peaches into a peach and tomato salad with feta and basil, drizzled with blood orange balsamic vinegar.
Plated. This turned out to be an exceptional meal which we paired with a Riesling.
This is what's known as a Hot Pucker. Chili cheese Fritos, pulled pork, diced red hot link, cheddar cheese, diced red onion, cilantro pickles, and pickled jalapeños. Topped with a drizzle of bbq sauce. First had it at Big Dave's BBQ in Longview TX.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
have some leftover chile oil from the birria tacos I made this past weekend. So..cut up some tortillas and brushed them with the chile oil and into the oven on broil for a few minutes. These are the best dang tortilla chips I’ve ever had! My wife and I ate half the pico de gallo with these chips while I was cooking up dinner.
which happens to be more tacos Fish tacos with said pico de gallo - nothing fancy but refreshing!
and then some dessert - homemade tortilla with a smear of Nutella (ok, that’s darn near edge to edge, so more than a smear) with some granola and raspberries. Oh my this was good. Get the Nutella out of the house! 😂
I used the Click wagyu sirloin flap in my post above ( https://pitmaster.amazingribs.com/fo...00#post1459100 ). First I seared it on the grill before slicing and adding to the pot. I grilled some of the veggies and ran them through the blender with some beer to make the tomato sauce for the Bistec.
I sauteed some sliced onions and peppers over high then added the sauce and more tomatoes and some cilantro, simmered, then added the sliced beef. Seasoned with cumin, Mexican oregano, S&P. This turned out really good! Served with home made Spanish rice and refried beans laboriously spooned out of a Goya can and into a skillet to reheat
I only used half of the meat so - carne asada tacos later.
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
I am warming up for the MN State Fair with some Deep fried Uncrustables! These are amazing and not healthy at all. I need to post more pictures of the finished product but I wanted to at least get these out there. These are killer!
Will do. A guy in our office sends out a report on what is where, every year. Then he goes the first weekend and tries all the new food and the favorites of years past. Then he ranks them and sends it out. I will be sure to forward this list to you. Bogy
Thanks Spinaker We haven't been to the Minnesota fair in years. Certainly not since my sister left Minneapolis for New York. But with family there again we may head that way.
🌮 🌮 🌮 
I need to post more pictures of the finished product but I wanted to at least get these out there. These are killer!
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