John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Had another good night at the sauna last night. The Sauna was running at 195 F and the spring creek was running at 36 F, perfect combo of hot and cold! I was on the road all day and it felt good to soak and have a good salty meal after a few Sauna cycles.
The Lodge SPG is a perfect grill for it. I simply shovel some coals out of the sauna stove and let it rip. I grilled up some bone-in chops, Kielbasa and broccoli. Gott love that live fire. Dried elm works great for the sauna and grilling.
Did a mesquite grilled ham steak, rubbed with Big Moe Cason’s pork rub, and some jalapeño poppers. Turned out great. Had a side of Bob Evans Mac and cheese, which no one cares about seeing. Very complex cook, which few can accomplish. 😂
Last edited by Panhead John; January 8, 2021, 09:08 AM.
Reason: Bob Evans is good Mac and cheese. Wanted to clarify.
Jfrosty27fzxdoc Yeah, I love that B.E. Mac and Cheese and I should have been a little more clear about my statement. I should have said "Which no one cares about seeing it". It is my favorite Mac and Cheese along with Patti Labelle’s.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Katz's Deli meets Colorado Mule Deer - Having an abundance of venison in the freezer that we harvested from our land, dry aged and butchered right here at home we have the opportunity to cut & package up the meat to meet our needs. Venison roasts are OK but we decided we needed a taste of NY deli here at 8,000'. So, thanks to Meathead's Corned Beef and Pastrami recipes we put a 1.5 lb hunk of venison sirloin in the bath for 5 days then a day in plain water to desalinate then an additional 2 days chillin' in the fridge with the pastrami rub. Then onto the WSM with apple wood for a mellow smoke for about 2.5 hours to achieve an internal temp of 150. My sweetie picked up a loaf of seeded rye and made up some russian dressing... Wow, who knew venison pastrami could transport you to Lower Manhattan with a single bite. I just pulled another package out of the freezer so we can start a 2nd batch. If you are tired of the basic venison roast you gotta try making a pastrami.
I was so excited I forgot to take a picture before I took it off the smoker but I got it at the slicer.
Attached Files
Last edited by TnzoFlavr; January 8, 2021, 05:28 PM.
I make pizzas and pizza dough related foods a lot. My last stone met its demise a couple months back and I have been contemplating a steel. I got a Nerd Chef steel that's great. I must have bought it at the right time, as I paid $79 for it and it's now $99, crazy. Anyway, this thing cooked up a great pizza for its first use. The dough was a 24 hr ferment with 70% hydration. Only one photo of the pie, but it was great. This thing really puffed up the dough more than I had imagined.
SVO pork loin chop. This was stored vac packed in freezer pre-seasoned with Hank's KC Royale rub. This was my first use of KC Royale and it is a perfect blend of sweet and savory; I can't wait to try this on some pork ribs.
So, these went into the 140 degree sous vide bath completely frozen and bathed in there for about 3 hours. Then they were seared on Ooni cast iron "Grizzler" plate inside of Ooni Koda 16 pizza oven. Great way to do these!
Barbecue Recipes Here you will find a ton of recipes. Looking for a particular category? Jump directly to pork, beef, vegetarian or seafood, to name a few. Featured Content We’ve got some good stuff for you. Learn new techniques, check out DIY builds, different ways of flavoring foods. Caveman grilling, or caveman style grilling, is […]
Last edited by treesmacker; January 8, 2021, 10:03 PM.
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 grocery store had some SRF bavette on sale. I went looking for skirt steak for tacos, but couldn’t resist these. SRF bavette has gotta be one of my favorite cuts of beef! This thing practically deep fried in its own rendered fat! No pics of the tacos, just this beautiful sear .
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No pics of the tacos, just this beautiful sear 
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