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I’ve had one for a few months. It’s actually a great little machine. Smoked wings in 15-20 mins. Great for searing steaks after sous vide. Smoked a brisket flat which turned out awesome. It’s very convenient. I use competition pellets, the ones that come with it are not very good.
I finally switched from a gas grill back to charcoal. I’ve never smoked in a kettle, so I had to try it. I used the snake method with cherry wood. 8 hour smoke which stayed right about 250°. I made some of my usual rub but with some heat. After 4 hours I wrapped it. I took it to 203° IT...
I bought some silicone gloves with a fabric inside. They hold up well for handling hot meats. Easy to clean. They’ve held up the last 4 years and show zero wear.
Kids wanted burgers. I wanted some brats. So we made that along with some dogs.
I’ve missed cooking with charcoal. Kind of brings me back to my younger days of grilling 1” thick pork steaks growing up in St. Louis. I grabbed a 22” Weber the other day and christened it. I used...
I’ve been hearing about this lately. I’m going to have to try this this summer. I hear it doesn’t taste like grilled watermelon or ham, but something completely different. Has anyone tried the recipe? Has anyone heard of this? I need more info. Lol.
Here is the link to the recipe...
I’m about 2-3 weeks into this (new to me) hydroponic garden here in central FL. We’ve had tons of cool days and nights lately. I’ve got a total of 73 plants currently using the “Kratky” method. I upgraded the lights, timers, have a webcam setup so I can watch them grow while I’m at work...
Grabbed a 3.5 lb loin the other day at the local butcher. Had it dry age in the fridge for 2 days. Seasoned it with SPOG. Into a hot bath. 133° for a little over 2 hours. Dried it off and into the fridge for 5-10 mins. Seared it on the black stone as hot as I could get it. It was like...