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
I should try that.
My daughter went through a phase with everything bagel seasoning.
Oooh, let's get the jumbo container from Costco.
Well, you know how phases go. They can stop as quickly as they start. I probably have a pound of that stuff sitting in the pantry looking for something to be sprinkled on... 🙄
I gave a bottle of that seasoning in the cabinet looking for a way to be used! I also have a rack of prime beef plate ribs in the freezer. I see a marriage coming.
that's not really THAT bad considering there's some brands that cost 29 bucks for 20lb. I'd try 'em and if they're good I'd splurge on a bag or two per year for a special cook.
I have a bottle of that still... those pellets intrigue me though. If there wasn't a significant use for the shells before now, pellets is a fantastic way to ensure the whole nut is used
I love everything bagels and I have a few shakers of the everything mix to add to plain bagels when I cannot get everything bagels. I like the idea of adding it to meat!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Uh, my recent bake. Now why not on any piece of beef? I don't see it on pork or chicken.
I have to grind a 3 # chuckie tomorrow for burgers. I was planning on this for dinner. I will do the everything season on it and provide feedback with pictures.
bbqLuv, the review will have to wait. I decided on a pizza burger. I don't the that seasoning will work with a pizza burger. I for sure will give my input but it won't be this week. There a good chance it will get used on another cook B4 the next burger.
Interesting, i also smoke on the Yoder. What i have read is that you should smoke fat side down on the pellet grill top shelf. Well this will change my mind, great cook. Not sure about the seasoning for us, we have to watch our salt, but I'm sure it tastes great. You never stop learning around here.
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