I’ve always loved blackened foods like catfish, ribeyes and pork chops. Something I’ve been thinking about for a while is blackened…….hamburgers?! 😳 Yep. I thought, why not? I mean, blackened foods are just seared in butter with seasonings, like a lot of other things. Anyway, I did it tonight and it won’t be the last time! It turned out really good! So here we go, a blackened double meat mushroom, onion and bacon burger. Served with some potatoes O’Brien.
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 made CCV in anticipation of doing those breakfast enchiladas I put up in the other thread. Not the best pic, but yummy nonetheless. A dash of Texas Dave’s kicked it up just right. This batch was all hatch, as opposed to the mix of poblano, Anaheim, Serrano.
next time, I think I will add some RG Mayacobas…..
Just got back into town so cooked inside. Fusilli with nduja, eggplant, fresh cherry tomatoes from the garden. Finished with ricotta salada and parsley. Kind of a Calabrese/Sicilian mash-up.
HawkerXP the Troutman recipe is the only way I do them now. It is one of those recipes I follow very closely. The only differences are I use red wine, and sometimes I just use dried herbs instead of tying up fresh ones.
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.
klflowers speaking of mashed potatoes and green peas, that was included with my dinner. Except Nancy made her annual fall batch of stuffed cabbage yesterday. So, I can't have the cabbage without mashed potatoes and peas. Delicious.
Draznnl it’s true, no plated photos, but that’s because there were several Webers with racks of ribs, and ciabattas, beans, and pizza being picked up last night.when it came time to eat ours, it was time to eat. 😂
Fortunate to have friends trust me.
Last edited by Richard Chrz; September 17, 2025, 08:34 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
klflowers + Thanks! It is delicious. For had gotten away expensive around here though. I might not be making it again anytime soon. I think I posted the recipe I use around here somewhere. I used the instant pot version. It takes way less time.
I just had a most satisfying yet utterly unhealthy lunch. Some fried catfish nuggets with tartar sauce (not shown) and then this over-the-top thing:
One of my last homemade Texas Hot Guts sausages. So good, need to make more soon. It is really fascinating to me that these things are similar to smoked cheese. When I made them back in May, I was slightly disappointed at the somewhat acrid smoke flavor, but now they are perfect and the smoke is a delightful background note.
(Also, Michael, do you like mustard on your sausages? Why yes, whatever gave you that idea?)
Andrrr They are very good. They are usually 100% brisket, often with cheddar cheese, mustard powder, paprika, black pepper, cayenne (but not too much). Always cured. They are basically a spicier version of a traditional central-Texas-style sausage.
Perfect, that's what I'm looking for. Last night I watched the video and got it all entered into Paprika. I might actually do this! Where do you get your casings from btw?
I don't have any brisket on hand but I have all sorts of chuck roasts and short rib from my steer. Think that would work?
Andrrr I'm still a beginner at sausage making, but I think chuck roast and short rib would still work quite well....not that dissimilar to brisket for this purpose. I get my casings locally from Cabela's (PS Seasoning brand) as they are effectively next door.
Late lunch of tacos made from stuff bought during my 1st shopping trip to the nearest HEB to me, about 18 miles away. This store was packed with people at 11:15 am today.
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 posted a chucky that I cut in half and smoked with 2 different rubs on this page , (post # 730). I made tacos from one piece, and here's the other piece. It was very nicely marbled.
I sliced it very thin, (Thanks for the knives from my SS Panhead John ). The meat was just out of the fridge and still cold.
I made a plain sammy after warming the beef in the microwave.
It turned out really good! So here we go, a blackened double meat mushroom, onion and bacon burger. Served with some potatoes O’Brien. 
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