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Candy smoke salmon bites on a GMG with alder pellets.
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Huskee bites cook better. Its clean there, but it's been used and abused for sure.
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Steak and Eggs,
The eggs are sourced from a local farm.
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I hadn’t posted in quite a while. Heck I haven’t even cooked outdoors in quite a while. I guess winter got the better of me this year.
I peaked ahead at the weather forecast last week and saw that they were predicting unusually warm temperatures this week so I gambled and took a couple Prime grade strip steaks from Wild Fork out of the freezer.
And so for once they were right. Today we had a high temperature of 73 degrees! In March!!! Really rare.
So I hit the steaks with kosher salt this morning. POG just before grilling. Fired up the Smokey Joe and got ‘er done! I went hot and fast with the keep flipping method. Turned out great. Served with bakers, shrooms, and pickled asparagus.
Washed it all down with Moon Man American Pale Ale from our own New Glarus Brewing here in WI. Yum
Oh, and take a close look at the steak knife. 😉Comment
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I did for the 1st time Meathead's Pulled Beef Chuck Roast. Good to get the Kettle woken up its winter sleep. Verbatim from the recipe. So, can I say WTF was I waiting for? Tender like butter. I had a beef broth that I added the juice from the meat, delicious..I'm sorry as the only picture I took was when I put it on. Pulling the beef was a PIA. I was hungry. I have plenty to eat so I'll get a shot. I had it on a plate with a grilled baked potato which I scrapped out of the shell and mixed it with the beef.Mesquite for wood.
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I should have mentioned 6 hours on Kettle and about half hour in oven till I was ready to eat. Off Kettle 200. Close to 205 when pulled. The Cowboy Charcoal got me through a 6 hours plus another 40 minutes for a potato without any problem.
Last edited by RichieB; March 14, 2025, 06:26 PM.Comment
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My neighbor, Bill, is the best fisherman I've ever met in my life. I've fished with him and watched him haul in fish after fish, while I stood just feet away from him and been skunked. he brought me some Whiting filets from his catch today and I panko-crusted and fried them. These were caught at the end of our street in the mighty Atlantic Ocean. Served with a white Miso soup with silken tofu and Wakame seaweed. Delicious.
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Panhead John stumbled upon these not too long ago, so I decided to pick up a pack of these Hempler's Uncured American Wagyu Beef Franks at my local HEB.
I decided to go ahead and grill them as if I am spending $8 on hot dogs, I am going to use $8 of charcoal. (Wait, that sounded better in my head earlier.....lol)
Here we are getting started. I threw in two small chunks of pecan, because why not?
Getting some color....
I arguably could have dispensed with the charcoal as it seem the pecan chunks were the only thing doing the cooking; the charcoal was much lower down on the bottom grate as I only used half a standard chimney of it. I really need to get one of those Smokey Joe's like what Jfrosty27 used in a few posts above.
Once I had gotten a decent amount of char (and the casings were threatening to burst), I moved them to the indirect side to hang out while I toasted some buns.
Speaking of toasting buns.....I got an air fryer for Christmas and I've really enjoyed finding uses for this thing. I never thought I'd want one, after all, "I already have an oven," but this thing cooks many things faster, better, and more conveniently than my conventional oven....including toasting hot dog buns! I preheated it for two minutes at 350 F, sprayed the buns with some butter spray, and two minutes in the air fryer and they were perfect.
Here are the franks sitting in the buns. Big things.
And, as I am typically a minimalist with hot dogs, just a bit of Whataburger mustard (because Texas).
These were good....certainly not Oscar Meyer! Beefy, with some sausage-like flavorings. The packaging describes them as having a European bent. The listed seasonings are honey, celery salt, and garlic. The flavoring is not strong; it isn't like a sausage or braut. The casing mildly snaps and the emulsified texture is quite nice.
I'd probably buy these again. As I mentioned, they are quite large, which I liked, almost the perfect size between a brat and a typical American hot dog. They are a bit expensive...."organic" and "all natural" is all over the ingredient list, so one is assuredly paying for those words.
There was a Nathan's (I think) I had awhile back that I found quite beefy. I need to compare those to these.Comment
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Wow those look good! I know this may sound a bit off but grilled hotdogs are wonderful with a light coating of a good rub on them. I use my steak and hamburger rub but I’m sure others would be good too.Comment
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I’ve been a bit remiss…..
comfort food alert! Meatloaf, mashed and peas. Fresh peas from TJs. Red skinned mashed potatoes. The butter pool has yet to be formed.
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Uhm, that just made my mouth water...You're doing something right!
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mrteddyprincess and esteemed Pitmasters…. Please note that there is NOT ketchup on the meatloaf. I baked with strips of bacon, then glazed with bbq sauce to finish.
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And it’s been a minute since I put up a pizza
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Well, I can say it’s been quite a few days (maybe weeks) since I cooked anything, especially outside.
We had a beautiful super warm spring day yesterday before the crap weather rolled in and woke me up at 3AM with the weather radio going off. So I took advantage to feed myself and my beautiful bride, who is nursing a case of the flu on top of other things, with the first grilled meal in a while.
Steak - NY strips seasoned with Chris’s steak seasoning, artichokes, baked potatoes and sautéed mushrooms. With my favorite on-tap beer or three…
The Genesis got the nod tonight for expediency, and when you head to the grill you gotta be prepared… extra seasoning, beer and oil!
I don't cook for more than 2 much these days on the big ole Genesis 4 burner, so have it setup to grill 3 ways - stock cast iron grate, Grillgrate rails, and Grillgrate flats! Thought I would do this cook on the cast iron grate...
At the first flip, I realized this was sub-par, and moved to the flat panels! This is the result from the cast iron:
Then after 1-2 minutes on that flat metal! MUCH BETTER!
I let the steaks sizzle on the flats, flipping every 2 minutes, to get some color, then moved over to the center panels to close the lid and wait until they were done....
Inside, plated. We had a salad but I got lazy and didn't open the bag...
And... I could only finish half. Showing my age here!
All in all this was a great piece of beef, aside from an overly thick strip of fat on the one edge. I cut the steaks myself from a NY strip loin I purchased whole at The Fresh Market back in October, when it was on sale for something like $7.99 a pound for choice grade.
The biggest reward was my wife, who you know has other health issues and was struck down by the flu the past few days, THANKING me for making the steak and artichokes for her!
Now I've been up for almost 3 hours slapping the alarm on the weather radio and watching the storms roll in. Everyone stay safe out there!Comment
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More salmon! Hopefully get some once the season starts. This year is a pink salmon year.
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Hot dog redux.
So I was thinking about those hot dogs and their supposed European slant.....well, I decided to lean into that this morning for breakfast. (Hot dogs for breakfast? Yes, please!)
Friends, this is the move.....
Those all-beef hot dogs with melted Gruyere cheese and a side of stone-ground Dijon mustard. Yum!
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