Rotisserie chicken. I did it with the Smart Ring. Won’t do it again. Seasoned with Oak Ridge Bird/Game rub. Good stuff!
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16 pound Black Angus briskit smooked on a Yoder for 14 hoursComment
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First time smoking a Beef Eye of Round on my WSM. Turned out pretty darn good!
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HotSun I am having trouble replying directly to your comments for some reason. The sauce is a combination of the juices from the sear, heavy cream, and a bunch of seasonings. I got the recipe from HeyGrillHey https://heygrillhey.com/smoked-eye-of-round/ . cruiseplanner1 I think it was more like prime rib, maybe a little stiffer. I need to learn to make thinner slices. Henrik this was even better being warmed up for lunch a few days later. Incredible!
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Good evening and Happy Labor Day weekend. The weather looks good. Lower humidity and no rain in the forecast. I'll be doing 3 racks of St Louis cut ribs tomorrow on the PBJ. Prepped, in fridge and ready. PBJ also ready. Oh, that's not why I'm here.
Nancy asked me to grill some chicken. She marinated with Balsamic vinegar, EVO, garlic powder and pepper. She said it was the best chicken she ever had. Certainly not my cooking but her marinade. I had to put the Spirit in grill mode taking the griddle out.
I did something I've never done before. I have sausage links both sweet and hot. I took one of each, removed from the casing. Mixed them together. Each were 3oz. One seasoned with Meatheads Pork Rub. The other Killer Hogs. I had the Killer Hog one on a toasted burger bun, painted with Dukes. A unique blend of sweet and hot. I'll certainly be doing again.
Quick update: ribs done. A little more than 5 hours. Wrapped in foil after the rest. Looking at and aroma had me drooling. Pictures tomorrow. O
Last edited by RichieB; September 4, 2026, 07:48 PM.Comment
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This is from last weekend...having trouble with my photos app...Anyhow, here are cheddar brats on the Hasty Bake. I'm learning how to use the HB for different cooks:
The grate slopes towards the center to assist with grease capture, so they roll. Ha, funny.
Served on Aldi's deli sandwich rolls, with mustard, sweet pickle relish, and saurkraut. I bought to try them out and compare again Amoroso's.
Pretty good dinner. The Aldi rolls are not as good as Amoroso's, but good enough in a pinch. Now I know for sure.
Leftovers...reserved for SUYL:
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I stopped buying lunch meat awhile back, so I make my own turkey breast lunch meat. Trader Joes sells bone in, skin on turkey breast. I buy them, remove the skin and bones, season, roll and tie them and SV them at 150 for 2.5 hours. This one has The Gospel by Meat Church and black pepper. Made a turkey "reuben" with swiss, Sauerkraut and marble rye.
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cruiseplanner1 next time i am going to smoke it at ~225 for about an hour before the SV to see how it comes out -
That sounds interesting. Should end up quite tender -
I believe a Turkey Ruben is called a Rachel sandwich
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It turns out, if you want a skillet burger at 3 pm on a Friday, no one will stop you.
1/3 ground chuck patty.....3-4 minutes a side and it's nicely at 160-165 F. Cast iron, of course.
Bun in the air fryer (2 mins at 390 F, no preheat) and it is nicely toasted. Then mayo on the bottom bun, mustard on the top. Large leaf of butter lettuce on the bottom bun (to catch the dripping fat, of course!), then patty, then sharp cheddar cheese (forgot to put this on during cooking, but it melted quickly), then some red onion, and homemade dill pickles.
THAT is a good burger. I've been on a smash burger kick when I typically do burgers recently, so it has been awhile since I've done a thick one.
I've settled in on 1/3 pound as my preferred weight. 1/2 lb is just too big and 1/4 lb is lacking. And I need to do these more often in a skillet. You get that smash burger crust! I wish I could get a smoke element in here, but once the crust is formed, the patty is done and smoking would overcook it.
(And if I had been thinking, I would have defrosted some hatch chiles....those would have taken this over the top, but I forgot alas.)Comment
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Like you I’ve decided 1/3 pound is the ideal size for us. I normally add just a bit of a savory rub and for now it’s into a CI skillet in the house. It’s too hot and humid to grill burgers outside right now. I like a crust and a thick patty. The CI takes care of the crust nicely. Enjoy your burger! -
(And totally forgot....seasoning on both sides of the patty was Meat Church Holy Cow.)
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Also, as it turns out, if you want a skillet burger twice in one day, no one will stop you.
So, I couldn't get the idea of a hatch chile burger out of my head and as I unexpectedly found myself on my own for dinner....why not??
Same process as before, but just a borderline-obscene amount of diced hatch chile instead of pickles.
Served with some air-fryer hashbrown sticks.
That hit the spot. (I'll eat like a salmon filet tomorrow or something lol.)
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surfdog Yeah...I think you're right....cheese and lettuce is still visible.
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Just one pic of this dinner from a couple nights ago. Yes, the sandwich is upside down.
Pulled hickory smoked beef with Kewpie mayo on an Aldi deli roll. The mayo is our go-to now for sandwiches, even though it is pricey....one of our splurges. Normally I eat something like with an au jus for dipping, but my DD likes hers this way and gave it a try.
Served with apples, fresh romaine, and elote seasoned corn. Delicious.Last edited by HotSun; September 5, 2026, 05:52 PM.Comment
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I'm doing pulled beef today. I actually put it on the grill straight from the freezer. Haven't done that before, but forgot to take it out of the freezer yesterday. I've been smoking it for many hours now, just wrapped it in aluminum foil, 2 layers, with 1/2 beer in it. Now running at 150° C / 300° F to get it to 203° F, then hold.
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Alright, here's a follow-up photo of the pulled beef. I did end up with a hybrid - half sliced, half pulled. Simply because it meant a nicer presentation on the plate. I served it with red beets, feta cheese, a little honey, and pickles.
I'm very happy with the final product. Very juicy, tender, and just the right bark. I used 16 mesh black pepper and kosher salt.
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This weeks Competition Ribs and Chicken practice. Came out pretty good I think. The PBC and PBX did an excellent job as always.
PBC...PBX...PBC...PBX...
Getting Started...
Ready to sauce...
Finished Product...
Finished Product...
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Those first two shots really show how large the surface area on that PBX is! -
Michael_in_TX The ribs were cooked on the PBX, the Chicken was on the PBC...
Three racks side by side on the PBX is pretty good in my book. I know it will hold a lot more if I was hanging them...
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Simple redneck dinner, air fryer style. The most difficult and time consuming part was cleaning both chambers of the unit. Gidget had water.
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SheilaAnn Gidget's number one fan! She licked my phone after seeing your comment.
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Hulagn1971 I’ll see your Redneck dinner and raise you a Hillbilly dinner! 🥸 Hillbilly Ghoulash, cornbread on the side with melted cheese on top……..
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TACOS!!!!!!!!!!!!!!! Of the flank variety this go! After a fun day at the Hatch Chile Festival, went with an easy meal that included a few things from the festival - two salsas and these dang chips! Oh man are they good! We crushed the bag too!
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