I bought some American wagyu from a local farm. This is a “Denver steak” that I am going to sous vide at 128 and then sear on the grill, hopefully tonight if the weather holds (looks iffy). I also got a few porterhouses.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
My take on cashew chicken. Most of my family does not like cooked bell peppers, so I used broccoli and carrots. It was delicious!
Also, if you have never tried a technique called “ “velveting” meat, you must try it. It takes even chicken breast to a whole new level!
Attached Files
Last edited by Thunder77; April 5, 2025, 08:38 AM.
Slow Steeped Veal, Pork and Beef Meatballs in a delicious Marinara Sauce. Served with Sautéed Yellow Zucchini, Roasted Cauliflower and Asparagus.
The Meatballs were unbelievably delicious. My local grocery had ground veal on sale, which I never see. So I bought 2 lbs and mixed it with grass fed ground beef and regular ground pork.
After browning, they slow cooked in the pot for about 2 hours...The Result was:
Sheet pan coconut, fluke and tomato bake w a side of kimchi and some crusty bread to sop up all the extra sauce. Definitely will make again. Very easy and delicious.
Jamaican Jerk chicken with Rice and "Peas" which in the recipe I used is beans. I've never made Jamaican jerk before, really good. Recipe called for 1 habanero, I used two. Really not that hot. I had to spice up the rice and beans with a little of my Fiery Pepper Powder though - not much flavor.
Using the SnSK with vortex. Winds are 25-35 mph with gusts over 45 mph. I find that the kamado handles this well compared to a kettle.
I've not tried the Vortex in my SNS Kamado, but probably need to. I just kinda figured all the heat would go straight up and out, since the vent is right over it.
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.
You had the best of both worlds with your bologna making day--fun trying something new and you get to eat the delicious results. How does that bologna fry up? Pretty tastily, I would imagine.
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)
Another nothing fancy dinner….but darn good! Sheet pan sausage and veggies. Hot beef and pork garlic sausage, Campari tomatoes, green beans, onion, green onions, red and green bell peppers and a hollerpeenya with lots of garlic added. Pairs great with yellow rice and a side of corn bread.
Last edited by Panhead John; April 5, 2025, 09:45 PM.
Oak Smoke and hoovarmin First time using it, it’s really good! Will go into regular rotation.
Thanks fzxdoc I’m still tired of burgers, it’ll be a few months before I have another one. 😎
Panhead John try something for me. Mix 2 tsp of Cavenders with 2 tsp each of granulated garlic and lemon pepper, add 1tsp of Lawry’s seasoned salt. Sprinkle a hot dog with that and grill it. You will get what I mean by this mixture was meant to char. It will light that hot dog up with flavor. It’s a great steak and burger rub that really blooms as it chars a bit.
I don't think this is exactly the Oklahoma onion burger recipe SheilaAnn posted, but it's the way I've made them for years. I like to vary the cheeses. This is a Jarlsberg Swiss and Gouda blend. A couple cured pork belly slices on the side.
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
Smoked salmon over rice and Nappa cabbage stir-fried with black vinegar and chilis, topped with Sichimi Togarashi for an extra kick. The salmon recipe is Meathead 's from the free side. If you haven't tried it, you owe it to yourself to do so https://amazingribs.com/tested-recip...salmon-recipe/
I did a pork shoulder for my crew. Mustard and gochujang for the binder, our own NP #2 pork rub, and pineapple juice spritz while cooking. Some one was patiently waiting.
I’m a big fan of gochujang, and never thought about using it on my smoker. Most binders are not tasted on final products, but was the gochujang evident in the final product? This has me intrigued!
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