Alright, I've been posting here a bit already, but figured I'd get the fun post up.
I've been smoking for about 4-5 years, mainly on a PBC, thanks to AR's education and recommendation. I bought a Weber 22" premium last year to do a better job on steaks and burgers as I wasn't thrilled with the PBC in that regard. Sold both the PBC and Weber a few weeks back as I bought the Masterbuilt Gravity 560, which I've reviewed on these pages. So far it is been a blast to use and I love it. I live near Chicago and it's a point of pride to smoke year around. I have my January winter cooks every year, and it's great fun.
I would say that brisket and ribs are my favorite foods to make on a regular basis, though I do more burgers and steaks now with the new grill.
Food I've made to date:
Briskets (full packer and flat cuts)
Burnt Ends (pork belly and brisket burnt ends)
Ribs (baby back and St Loius cut)
Pork butt (did not turn out well, probably didn't cook long enough)
Atomic Buffalo Turds
Armadillo Eggs
Burgers
Sausages
Steaks
Breakfast fattie (eggs, cheese, bacon, hash browns wrapped in sausage and bacon)
Doner Kebab (my latest effort - see pics posted here)
Bacon (pork belly)
Chicken Tandoori
Food I'm Planning To Make:
Pizza (wife finally signed on to this one, so I'm going to try the Detroit-style pizza). Need a recommendation on essential tools, as I have one pizza stone, so probably just going to get a steel peel.
Make my own sausage (KA attachment and casings arrived this week)
Some kind of lamb kebabs (exact recipe TBD)
Blasphemy Ribs
Looking forward to chatting and learning with y'all!
I've been smoking for about 4-5 years, mainly on a PBC, thanks to AR's education and recommendation. I bought a Weber 22" premium last year to do a better job on steaks and burgers as I wasn't thrilled with the PBC in that regard. Sold both the PBC and Weber a few weeks back as I bought the Masterbuilt Gravity 560, which I've reviewed on these pages. So far it is been a blast to use and I love it. I live near Chicago and it's a point of pride to smoke year around. I have my January winter cooks every year, and it's great fun.
I would say that brisket and ribs are my favorite foods to make on a regular basis, though I do more burgers and steaks now with the new grill.
Food I've made to date:
Briskets (full packer and flat cuts)
Burnt Ends (pork belly and brisket burnt ends)
Ribs (baby back and St Loius cut)
Pork butt (did not turn out well, probably didn't cook long enough)
Atomic Buffalo Turds
Armadillo Eggs
Burgers
Sausages
Steaks
Breakfast fattie (eggs, cheese, bacon, hash browns wrapped in sausage and bacon)
Doner Kebab (my latest effort - see pics posted here)
Bacon (pork belly)
Chicken Tandoori
Food I'm Planning To Make:
Pizza (wife finally signed on to this one, so I'm going to try the Detroit-style pizza). Need a recommendation on essential tools, as I have one pizza stone, so probably just going to get a steel peel.
Make my own sausage (KA attachment and casings arrived this week)
Some kind of lamb kebabs (exact recipe TBD)
Blasphemy Ribs
Looking forward to chatting and learning with y'all!
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