Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Haven’t posted here in a while but this one I had to share.
Tonight’s Pizza. Hot cherry peppers, onions, pepperoni, ham, bacon and extra cheese. Cooked in the Koda 2 Pro. Took about 3 minutes at 900*. Mmmm Mmmm good.
At 6am I found myself paging through Vitamina T and decided today was Al Pastor day. It was good, not great, but they were all things I could do better and/or personal preference, and not intrinsic to the recipe. The recipe itself is a winner and the salsa roja is 👌🏼
This was also my first time with the white corn masienda masa and I had to add a lot more masa (1T?) to get these to the right consistency, but they were great as usual.
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
And continuing my way through Vitamina T - three more to add with this one…and oh my…I’ve never cooked with lard and after this, that’s gotta change!
so new cooks here - salsa chile de arbol, tacos de suadero and tacos camphechanos. How can you go wrong with brisket and chorizo cooked in a hot tub of lard goodness!
This was a fun cook - all the components, synergistically added to the overall bite!
Brisket cooking away, just added in the green onion (couldn’t find spring onions) as well as the chorizo (Spanish, not longaniza).
And after 3.5 hours of hot tub time
then you start to add in the components - cilantro, onion, radish, and cucumber, along with the salsa chile de arbol and salsa taquera.
and the white corn tortillas keeping warm
and finally…the chorizo (near) and the suadero/brisket (far). Mix these up to get campechano and that chorizo provides a really great flavor to the brisket!
and I can’t say how many of these I actually ate…but…..who’s counting!
Wanted to make chili, my lady is away so me and chewie ( my dog ) eating chili tonight.
Browned ground beef and Italian sausage
Then sauted onions and green bell peppers, and minced garlic, then added black beans, tomato sauce, and 1 big can of Rotel diced tomatoes and green chilies,.and at the end added a block of cream cheese.
Chili is so simple but people go so crazy over their recipes..it's fun to see what and how people make it.
Working my way through my first delivery box from the Goodchop online retailer with this here rack of SLCs. It came already cleft in twain, so I used two rubs after dry brining overnight: Jenni In A Bottle on one, and No Shit on the other.
Standard procedure, SnS kettle running B&B coals and a couple of pecan chunks for a target grate temp around 250/120. Foil boat a few hours in as usual.
They came out great, really tasty, and I hit the "tug off the bone" target. Plated with zucchini and McCain's onion rings. Yum!
Picanha! Smoked at 275 on the offset until 115 and then seared over lump charcoal on the Yak until 128. Seasoned with arnietex beef rub recipe (salt, pepper, garlic powder, chili powder).
Covered in Tony chachere's and black pepper. Threw in the Jalapeño and leftover bell peppers from my Mexican Restaurant fajitas. Will be used for rice and gravy.
Spare ribs with Meat Church rub, smoked at 250 for 6 hrs with cherry and hickory. Kinders apple bourbon sauce for last 30 minutes. Corn on the cob for a side.
I think trisket has become my second favorite bbq. It ain’t passing beef plate ribs, but I love this. First time trying Franklin’s sauce. Very interesting I would describe like it has a steak sauce base versus ketchup.
Last day of National Barbeque Month I fired up the Weber Searwood for some Beef Short Ribs. Dry brined for a couple hours with kosher salt then seasoned with Meathead's Big Bad Beef Rub...
Pork Butt smoked 12 hours on the Bronco over Cowboy Briquets and B&B Char Logs with 3 chunks of apple wood. Rested 50 minutes then pulled and dinner. Bronco was a 12 hour champ on 1 load.
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