Shrimp skewers. Was hoping to get to the cubs game today but life had other plans.
Simple homemade marinade. Not too bad but it would’ve probably tasted better in it more than the hour I gave it. But the fresh lemon 🍋 drizzled over it helped. The kids loved this. As did I.
Tuna steaks tonight. Smoked on Traeger. marinade for 20m minutes and smoked at 225"F to an internal temp of 135*F
I just find fish hard to get right. Was not but could have been a whole lot better.
Side of potato salad and corn.
They were frozen steaks perhaps that might explain it.
Any suggestion "I'm all ears".
Any tuna you purchase will have been frozen at some point. I don't really think that matters too much. I'm not sure tuna lends itself well to smoking and it's super dry when cooked over med rare.
Even the the highest quality bluefin tuna will be frozen. Don't sweat it. A lot depends on the cut and the size. Perhaps 225 was too high. For a steak I would pan sear.
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
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Undeterred by a little rain, I'm smoking some sausages. 10 lbs of pork/beef kielbasa and 20 lbs of beef hot links. It's easy to hold the lower grate of the LSG around 210-220 F, so I can do 10 lbs at a time.
Camping at the RC field today and testing out new Ninja Sizzle electric cooktop! Cooked inside so I could watch the Amp draw, didn’t want to trip the 30 amp breaker with the AC running, it’s 85° F outside 😁. Blackened some shrimp on a spinach salad with a side of snackable blueberries from the garden! The Ninja Sizzle worked great!
Last edited by smokenoob; April 26, 2025, 03:36 PM.
Had a little gathering last night with a few couples and their kids. Mexican was on the menu.
Dry brined flap meat and chicken leg meat.
Made my own citrus based marinades.
Hit the grill with Blue Hog lump. Never used it before, but it was stupid cheap at Wally World so I went for it. Cooked fine and held temps well, but the sizes are so uneven I won’t be using it again.
Came out looking reasonable.
Topped with home made salsa, pico, and store bought queso fresco. Served with rice and beans; also store bought, as I didn’t have time this week to make them from scratch.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Looks Great!!...I have been experimenting with Avocado Cream Salsa a lot lately. I'm really loving the stuff. I started with a store bought that I really liked. Im experimenting with my own now. I'll post recipe when perfected.
SVQ beef short ribs—26 hours SV @ 154°, followed by a 30 minute ice bath and 3 hours on the smoker @ 200° until they were just north of 150°. Texture was excellent—tender with a very slight tug—and the smoke ring was surprisingly good.
I ain’t that good at plating tacos for pics and these here ones kinda suck. Anyway, these were pretty darn good! I don’t make shrimp tacos very often, but these were easily the best I’ve ever done. I found a recipe online and I’ll share it if you’re interested. I didn’t have any purple cabbage and I wasn’t about to buy one, then use 1/2 a cup, put the rest in the fridge, then throw the rest of it away 6 weeks later…. Didn’t have any Sriracha sauce so I used some of 58limited ‘s hot sauce instead….👍 Otherwise I followed the recipe exactly. Served with a side of charro beans.
RecTeq RT-700 Pellet pooper
Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
Thermapen ONE
MK4 Thermapen
ThermoPop
IR Gun
2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
Troutman’s Smoked Meatloaf…used Boursin Garlic & Herb instead of cream cheese(SWMBO hates cream cheese), HC Sweet BBQ rub, beef broth instead of wine. Everyone was expecting the same old “loaf of meat”. This is now “a keeper”.
Its 1lb beef 80/20, 1lbs ground lamb, 1lbs ground pork. Panko breadcrumbs, egg, mustard. Mix of our Desert Sand, SW Steak, and Beefy D and ketchup on top.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I did a simple SVQ tri-tip. Meathead rub. Roasted radishes (because csa) and spinach stuffed mushrooms. Finished the tri-tip over red oak on KJJr And bleu cheese butter!
Didn’t have any Sriracha sauce so I used some of 
Comment