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decided to make smoked potatoes as a side for thanksgiving. forgot to take before pic.

I have been reading a book that teaches you the four essential things needed to have great tasting food, so I tried something, marinated the chicken legs a chardonnay and paprika. had them marinating for about 4 hours. and done. they came out pretty well, could have used more paprika...

Some time ago someone on here posted or made a comment that made me want to try this, used a Japanese 7 spice ham and Swiss cheese of curse, It came out pretty good, was a little dry, probably cooked it to long at a too high a temperature. did it at 250 for three hours two would have probably...

So i was a BJ's wholesale club to do my regular supply run, bought some chicken thighs and legs, and a few other things I was walking by one of the fridges and saw the Dino ribs. they told me to buy them, how could I say no. looked up a pork rub. did a quick smoke just 3 hours. didn't turn...

so decided to move the griddle next to the grill in the "L" pattern. kept flipping on this or putting them in an "I". the "L" allows the table to be placed so no one is sitting to close to them when their hot. what do you think. forgot to post this at first. here is the view I get to enjoy...

this year i think i'm going to start getting meats from there to throw in the smoker, might start with kangaroo.

Brined this whole chicken of a 1 cup salt 1 cup brown sugar and 1/2 cup lemon juice. for about 8 hours sorry I didn't get a picture of that. after seasoning with thyme under and on top of skin, and paprika on skin only. fresh out of the smoker

with today being a really nice day warm. i decided to male some stir fry on my Blackstone griddle. the prep full disclosure i bought it pre cut. added dark soy sauce sesame oil and Chinese's five spice. just put on griddle and finished.

here we go chicken thigh's and corn on the cab smoked with cherry chips corn brushed with olive oil and cardamom chicken with season all all

a topic on another thread the person was worried that a roast they were resting got into the danger zone, but i know that smoking meat kills a lot of the bacteria so it can last longer. i tried googeling it got answers that said it can last 4 days to a week with refrigeration, but i have kept...

here the pork but with rub I posted in recipes.

I originally made this for red meats, game and others. trying it on a pork butt. 2 TBSP ground coffee 2 tsp flake salt 1.5 tsp red pepper flakes 1 TBSP thyme 2 TBSP onion flakes 2 TBSP garlic powder 2 tsp smoked paprika.

I recently bought more probes for my ink bird. because i was cooking a couple things at the same time, this is the obvious use. what i was wondering is if you have a large piece of meat do you use more than one in it. like with turkey where you should put one in the breast and one near the leg...

so i picked up a small pork but 4.5 pounds about a month ago looking forward to smoking session. on my next day off either Thursday or Saturday, depends on when it gets defrosted. what i can't decide is should i use a coffee rub i made or make one better suited for pork. I feel coffee rubs are...

this was the first time i smoked a turkey breast. was in smoker for about 4 hours in the smoker using apple,maple chips. then finished in oven at 400 for 30 minutes. the pick is after the oven.

i was at the store when i saw the price for whole chickens 99 cents a pound a price i wave not seen in almost a year. i couldn't resist put 3 in the freezer and started brineing one to smoke tomorrow, brine consists of salt,apple cider vinegar, brown sugar, and orange peal.

I mentioned this sauce in my stir fry post, and since no one asked here it is 113g sesame oil 113g ginger paste 43g rice vinegar 105g soy sauce so their you go, nice and simple and great tasting

So i have had my blackstone for about a week, and today i finally truly broke it in, with stir fry. end result while i was prepping i started the rice. done in a pan. i cheated a little, bought frozen peppers and onions, i cut the mushrooms and chicken thigh. on go the black stone. used...

So the burners on my gaser are not working well, the rest of it is in pretty good condition, normally I would just replace them. but i have been considering buying a flat top. I could probably change it to a wood/charcoal grill. so i came here for opinions, one more bit of info I've used...

so as promised here is the bbq sauce for my pork shoulder. it came out a little runner than i would have liked but has good flavor, forgot to take some picks put started with fresh tomatoes, pureed with boat motor. cooked for a while added some onion chips, garlic powder, worcestershire...