Darn... I see them. Not sure why they don't post, but here they come on 2nd attempt. On a good note however, the hangtime issue seems to be better...
Let me know if you see pics now...
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
I’ve been craving these for about a month. I don’t know how many videos I’ve rewatched on the YT….it’s driving the crave! And then someone posted last week a cheesesteak cook and that tipped the scale!
So….New Mexican Cheese Steaks from the griddle!
Right off the griddle….ready to be wrapped up in parchment for a short steam! The parchment wrap really makes these that much better!
And the inner goods, shaved ribeye, red chile and onions.
Getting that bread and provolone all melted and steamed up from the goodness!!!
And after the steam and ready to get in muh belly!!!!
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.
My work crew are going to do a get together and do a chicken wings party. People bring wings and I'll provide the cooking tools. I have deep fryers, grills, smokers, what not. And a ton of different rubs and seasonings. I cant wait
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
Inspired by Michael_in_TX Greek American meal, I wanted to prepare it, too. I followed the recipes as posted in recipes. Tzatziki was good! The pitas stole the show…. They are ethereal! And everyone was a “first pancake”! 🤣🤣🤣
One of the benefits to living in Alaska, Yeh, I know it’s just a hamburger. But, the composition of the burger was moose and lamb, really good. Now fair is fair as my sweetheart did the cooking. Great job! Full disclosure, I only made it thru half…..
My daughter has moved from Texas so I no longer get to visit her there for our annual crawfish boil.
Thought I would adjust the tradition with a shrimp/blue crab boil this year. Checked out a few YouTube videos and was disappointed to see several guys throwing in frozen corn!!!
I used fresh corn, frozen shrimp and live blue crabs. I was pleased with the results.
Another case of “yea I know it’s just a hamburger,” but we’ve been grinding our own hamburger the last two years from prime brisket and a chuck roast. We’ll never go back to store bought ground beef. What a difference.
LIke Jules said in Pulp Fiction… “ This isss a tasty burger!”
klflowers What I especially liked about the rub is that salt is the last ingredient listed. I dry brined my steak as usual then seasoned with this rub. This rub did not make it too salty.
First try at Blasphemy Ribs, also known at Party Ribs.
7/10 a little over seasoned, a bit salty. note to self, use less seasoning
Braised in butter and sugar-free BBQ sauce.
11:45 start the cook, done at 14:20
First 1/2 hour at 225*F w/ Super smoke, then to 275*F, and braised the last hour.
Left the ribs to tack up during Traeger shut down.
Brother-in-law tried these on his pellet pooper this last Easter, but his were kinda tough. I think he probably should've let them go a bit longer, maybe less heat. Flavor was fine, but I had to find me a toothpick real quick. Those look perfect!
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