Recent content by Rico123

2 cloves garlic chopped 1 cup roasted peanuts < I use cocktail peanuts 350F 15min, > 2 tsp cayenne pepper 1/2 tsp smoked paprika 1 tsp ground ginger 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1 tsp coarse salt blitz in food processor

Coffee-Chocolate Rub 2- 3 cardamom pods, break open & seeds to a spice grinder add 2 tablespoons shaved bittersweet 64% (cacao) chocolate add 2 tablespoons Ground Coffee add 1 teaspoon fresh grated Nutmeg Grind until powdery I rub steaks little oil, rub & grill. Very unique & wonderful

@troutman - I toasted the peanuts & mixed the other ingredients, took it for a spin in the processor. Wow! the wonderful aromas, not usual smells very unique & nice. Cut up some steak, lite coating of canola oil, & dredged in that marvelous rub. Onto skewers, with veggies. 6 minutes on...

I have two favorite pellet mixes: 1:1 pecan/cherry 2:2:1 pecan/sugar maple/black walnut Both from Candy Sue, BBQR's delight, both excellent on red meat. ______________ Other Combo pellets for pork/fish/red meat

Amaze tube, (both work well), from included manual: one 'quick fire starter packet', or 20 sec. with butane torch. The key I've found is wait 10 - 15 min w/ hood open, then add food & close the hood. The small one burns 3hrs. For burgers on the Weber, I sure do not need 3hr burn, hence...

@Chasdev - Good point!! Noted On the topic of health! It's much more healthful to eat 'GrassFed' Beef. Avoids antibiotic resistance. Note Consumer Reports, this month. Most likely recalled, green leafy veggies, is CAFO close by. Not to mention airborne antibiotic pathogens, from same...

I do have two amaze n tubes, same question applies, to tin foil pack or amaze n tube. Start up gas High, Med, Low, at clear sign of smoke, gas off, med, or low.

I made a nice little packet w 1/3 cup of hickory, one hole (small). Placed the packet on flavor bars of my Weber Genesis. Placed burgers near. One burner on, the one with the foil packet. ON High. When I saw visible smoke, I turned the flame to medium. Then fired up the burners with the...

@thirdeye Good Points! Watch out for 'double brine' as well: If you brine meat "liquid or dry" then use a rub containing salt, you've dbl brined. If (poultry or pork) have been "Plumped" injected with brine, it may say on the pkg (flavor enhanced, self basting, or basted), it's been plumped...

@Biggy1 Perhaps this will help: https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-salt Note: I disagree with authors claim's about, salt consumption. It used to be low sodium diet 1500mg daily limit, now1500mg is max for all!

& Better cheese tastes better smoked! Nam vet as well 67 to 71

@DrMarrs - Grilla https://grillagrills.com/grills/grilla-pellet-smoker-grill-2/

Hi John, Looks good, I do pretty much the same, apple pellets, 3 hrs. Now I only do Gouda, & Swiss. After vac packing, I let rest for at least a week in the frig. Aged like a fine wine.

Hi, from Texas, enjoy smoking meat on my Grilla. Enjoy the recipes from Smoking Meat