Sorry fellas and ladies. I have not fired up a grill in like 6 weeks! Wrapping up things quickly in the homestead now and in crunch mode. All I had on the list for this weekend was install an exterior door. So as luck would have it!
Oh to pick the beast...
The usual reverse sear for this 4 pounder...
The usual sear...
Texas Strong my arse! I could not even finish a fourth of this thing!
Where's the HEB, in Kemah? We don't have them here, Costco has them but their's are like roasts on a stick, too big. Was thinking about making a run to Seabrook to get some jumbo shrimp for the barbie. Perhaps we can meet up one of these weekends, I've never been to the new Tookies.
Way to Represent! looks fantastic!!! what rub/seasoning? Dalmation?
B$B Lump brother, Peach wood for smoke. (Odd I know but I have come to love it!) After a good brining, a dab of Malcom Reed's AP rub, and Heaven Made That's Incredible. Been my go-to combo lately. Dang good!
I am a huge fan of Heaven Made products. Their It's Incredible texastweeter reminds me of a beefed up Morton's Nature's Seasons- garlic, onion, s &p, umami. Great on just about everything from fries to eggs to steak & chicken. lonnie mac I find peach smoke really accentuates anything Asian or jerk like char siu or jerk chicken. Have you ever noticed that?
lonnie mac I find myself going back to old school mesquite/oak more often, was doing hickory exclusively. In fact, thinking about getting a cord of jusf plain mesquite, going way back to the old days !!!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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