I smoked Presa Iberico in my reverse flow offset smoker. Turned out mighty fine! I seared it caveman style in the firebox then sprinkled some blue cheese on top. Dang good!
The raw meat, before applying my Signature Steak Rub
i know this is off subject ive been away for a while can someone please tell me how to post a new thread........i want to know if stick burners put out a better product then pellet smokers?tahanks,cookinjack
I can save you some time. Most people will answer yes, for long and slow cooks they can’t be beat. Some other types of cookers can come very close though.
If you can keep a clean fire and by better product you mean more smoke, then yes it would be hard to beat a stick burner. Pellet grills can make great food, they just don’t lay down heavy smoke. Pellets are a balance between convenience and smoke and between smoking and grilling. They probably aren’t the best at any of those, but can do them all fairly well.
Before you ask a question, you should use the search features to see if it has been asked before. If you cannot find a topic that discusses your question or concern, it's more than ok to post your question, even if you think it's a common one like "How long should my ribs take?". We will never scold you for posting a
Ground turkey breast tacos. I brown on high until almost dried out and deglaze and rehydrate with half bottle of Modelo. let it simmer off a bit then cover and let rest off heat. The key to it is the heavy saffron chicken seasoning. If you haven't had it try to get your hands on some Chulada spice. It's packaged in Burbank, CA, and you can find it at most mexican markets around SoCal. Their garlic salt mix and also their beef spece are all excellent. I didn't have time to make my own tortillas so those are store bought and forgot to take a pic of my taco before i ate it, but I think you all get the idea. Tacos taste good. eat them quickly.
Curse my electric stove-top! It came with the house. I've already run an exterior gas line from meter to just outside kitchen window. Just saving up some extra $$$$ to start kitchen remodel. Going with 6 burner Wolf range with griddle-top and dual ovens. still nearly 2 years out but looking forward to it!
We had a "celebration" dinner for the kids last night, to celebrate our 31st wedding anniversary, the new baby, my son's new job, and my daughter's promotion. Simple cook of burgers and some fixings on the flat top, which was timely, as the rain rolled in overnight in a big way. I didn't think to take any plated photos. Or any after I laid down cheese. I was too busy smashing and flipping.
I had some of these things start to break up on me - maybe I smashed them too flat, but I love love love Meathead's Diner Burger recipe (Wimpy burgers!)
5 days of curing (using Meatheads curing method), 8 hours desalinating, 1.5 days chilling in the fridge covered in pastrami rub (Meathead again). Smoked at 275 on the Grilla OG to 165 and then put it in a steam pan and threw back on the smoker covered to 203. Let it rest for 2 hours and here we are. I feel like it was a long wait to get to the end result, but it's so worth it!
Baltimorelger SRF corned beef is fantastic. I’ve done them many times. It’s a bit pricey, I saw some at the store today for $12/#, but it’s pretty well trimmed which makes it much cheaper than their brisket on their website.
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
Dr. Pepper inspired me to get the scallops out of the freezer and make a past dish tonight. My intent was to make fresh bucatini, but the day got away from me and I didn’t feel like making it. So, boxed pasta it was that broke apart a bit when soaking up the sauce.....
but these scallops and lemon butter wine sauce was excellent. Red pepper flake gave some nice heat to the dish and these just may be the best scallops I’ve cooked. Good Friday night dinner!
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
On my screen, all I could see was the beans as I was reading about the shrimp. I apologize for my thoughts on what you did to those poor defenseless shrimp. Once you see the full pic, it looks great!
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
We are visiting my parents in Florida. My mom asked what we wanted for our first meal, we said "something Floridian". She came up with cod, homemade salsa, HOMEMADE hush puppies, rice pilaf and roast cauliflower. Gotta give credit where credit is do, she’s a bomb cook!
I made some more Japanese Milk Bread as rolls today. Half are for my Brother. The last time I gave him some, he said they were the best he has had since his MIL passed years ago. I did make them smaller this time so they would last longer.
Folks, these are the real deal. They are pillow soft and very tasty - I highly recommend them:
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