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  1. heavymoose

    Ground Beef Jerky

    I recently made a few batches of ground meat jerky. I have used ground beef, bison and venison (the below is beef). All of them turned out pretty good. I have been using Owens BBQ jerky seasonings. All their flavors have been great.
  2. heavymoose

    Crab Cakes at the beach

    My grandmother always made crab cakes when we would go to beach for a week in SC. It was my favorite meal. We still make them each year. The below is from a winter trip to the beach a while ago. They just have lump crab, egg white, flour, pepper, Old Bay and capers. Then pan fried to...
  3. heavymoose

    Small Pork Butt

    My in-laws have a meat share, they are getting more than they can use and keep hooking us up. This is a 2.4# pork butt. Looks like the butcher just cut the butt up into thirds. This is perfect for today since it will just be the two of us eating. I trimmed it up and then seasoned with Killer...
  4. heavymoose

    Ribs in the Electric Smoker

    My in-laws visited a couple of weekends ago and brought us a rack of ribs from one of their local farmers. I put some rub on them and then into the smoker for 2 hours at 275. This is hotter than I have done in the past, but I like what I am seeing so far. I wrapped them up with butter, apple...
  5. heavymoose

    Reversed Grilled Porterhouses and Mexican Corn

    We had 4 great porterhouses from my good friend Josh in the freezer and it was time to grill them. We also grilled some corn and made it Mexican street style with some butter, mayo, feta, paprika, and cilantro. Everything turned out great! We grilled the steaks for 20 minutes indirect; we had...
  6. heavymoose

    ABTs and Sausage

    Decided to do a quick smoke yesterday, ABTs and sausage.  ABTs had cream cheese, scallions and rub.  My wife grew the jalapenos and they were HOT.  Check out the pictures. The first picture is of a tomato we got from the local farmer.  
  7. heavymoose

    Reverse Sear on a Couple Porterhouses

    This is my third time trying to reverse sear steaks.  I am getting better, but not perfect.  The steaks come from my buddy's farm.   I started with a chimney full of lump charcoal.  Went 6:30 per side on the indirect side, 10:00 minute rest and then 1:00 per side over direct heat. They tasted...
  8. heavymoose

    Burgers on the Grill

    We made some perfect burgers on the Weber today! Used 90 - 10 ground beef, made very lightly packed balls, put them on the flat top and then smashed them.  Best burgers I have ever eaten by far!  We are also dehydrating some apples today and started the New Year with breakfast sandwiches...
  9. heavymoose

    Second Batch of Jerky

    Last weekend I made my first batch of jerky in my new dehydrator.  1.13#s of finished product did not last 7 days, so this weekend I am making some more.  This time I am using the LEM Backwoods original jerky seasoning, but I did add 2 teaspoons of cayenne pepper and 8 tablespoons of Cincinnati...
  10. heavymoose

    First Batch of Jerky on the new Dehydrator

    I recently received a dehydrator as a gift and decided to try it out this weekend.  I started with a 3.03# London Broil.  After cutting it into strips and removing any fat I was left with 2# 13 oz of meat.  I used the Hi Mountain Cajun Seasoning and Cure.  I did not add any other liquids or...
  11. heavymoose

    Cheese steaks on the Weber

    I decided to try some cheese steaks on the Weber using the griddle.  They turned out very good for the first time trying them.  Next time I think I will cut the steak up a lot thinner.   I got the rolls from the local Italian deli.  They call them Pappy rolls.    I ended up eating two of them...
  12. heavymoose

    Burgers on the new flat top

    I just got a ballistic griddle for the Weber and tried it out with some basic burgers.  They were the best burger I have ever made!  The beef was from my buddies farm, which made them even better.  I burned the onions a little bit, but they were still very good.    I see cheese steaks in our...
  13. heavymoose

    Reverse Sear Porterhouses

    I am trying to get better at reverse searing my steaks and I did better this time.  I had them on the indirect side for 7.5 minutes per side.  Then took them off for 10 minutes, then back on the hot side for 1.5 minutes per side.  They turned out great.  
  14. heavymoose

    Chicken Wings

    We decided to throw some wings on the grill this afternoon.  They turned our great!  I cooked them indirect for about 50 minutes and then 2 minutes directly over the coals.  We put Franks Wing Sauce and BW3 Spicy Garlic on them.  The girl loved the Franks and slept upside down after eating them...
  15. heavymoose

    First Attempt at Reverse Sear Steaks

    Decided to cook these nice looking porterhouses using the reverse sear method, which I have never tried.  These steaks are not very thick and the last time I cooked these same steaks over direct heat I over cooked them.  This time I put them on the indirect side of the grill for 20 minutes (10...
  16. heavymoose

    Steaks on the Grill

    My friend and co-worker has a farm with a bunch of cattle.  I have been buying all my beef products from him and cooked some of his steaks today.  This was my first time using lump charcoal and I did not realize how hot it got, so I over cooked the steaks a little, but they were still great.  ...
  17. heavymoose

    Wings on my new Cast Iron Grates

    I just replaced the grates in my Weber with new cast iron grates.  I did not realize how heavy they would be, but they are nice.  The trick will be keeping them maintained, it seems like is is going to be a lot of work.   I am getting ready to throw some chicken wings on the Weber to try the...
  18. heavymoose

    Cooking Sausages with the Sun

    I bought some good Baltimore sausages today and decided to cook them with my solar cooker.  They turned out great; check out the pictures!
  19. heavymoose

    Chicken Wings Using Micah's Method

    This is the second time I have used Micah's from Grilling and Smoking method for wings.  It works great, but I am still trying to get better at it.   For the sauce we used Frank's normal wing sauce.  We cooked them for 30 minutes then flipped and cooked for another 20 minutes.  Micah cooks them...
  20. heavymoose

    Pulled Chicken (Breasts and Thighs)

    We are going to a graduation next week and wanted to make some pulled chicken for the party.  We are using half breasts and half thighs.  Here are some pictures of the process.       Chicken rubbed with Spicy Big Time Rub (Ray Lampe's Recipe) In the smoker  All good so far After about...
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