Wagyu Chuck slices(country style ribs) and a tri tip today. The chuck was so good. Like perfect little pieces of smoked beef.
That's awesome. I really want to add something to my Yoder. Mainly for grilling. I've been eyeing a fe gaucho style grills. They look sick but worried it might be a bug pain burning wood to coals
The first smoke has commenced. Just wrapped it with foil. Scraped off the crust from the grates to have a taste test and literally had a foodgasm. Tasted better than anything I ever made in my pellet grill.
Diced potatoes to 1” cubes Sliced onions and peppers This was half of the brisket point I’m lazy and just microwave the potatoes until tender. Throw it all on the griddle with salt, pepper, oil to taste. Cook it to tenderness, fry some eggs, plate it up, chalula on top, and eat. My blond suburban housewife eats a ton of it. That should say it all.
I've been smoking a lot of chicken lately. Mainly legs and thighs. I'd never really had good bbq chicken before - it has always been underwhelming. But lately, I've been nailing it. Just need to get the skin a little more crispy and it'll be perfect. Aside from Alabama White, what sauces do you guys use with bbq chicken? My favorite is Blues Hog with a little cider vinegar stirred in.
I'm liking this quality. Credit to my wife for the cartoonishly large yellow bowl for easy shredding.
Marinade up to 24 hours. 3 large garlic cloves , minced (~ 3 tsp) 1 tbsp white wine vinegar (or red wine or apple cider vinegar) 3 tbsp lemon juice 1 tbsp extra virgin olive oil 3 tbsp Greek yogurt, preferably full fat 1 1/2 tbsp dried oregano 1 tsp salt Black pepper Salad topper 3 tomatoes , desseeded and diced 3 cucumbers , diced 1/2 red spanish onion , peeled and finely chopped 1/4 cup fresh parsley leaves (optional) Salt and pepper tzatziki sauce 1/2 of a large cucumber, unpeeled 1 1/2 cups plain full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tablespoons extra virgin olive oil 1 tablespoon white vinegar 1/2 teaspoon salt 1 tablespoon minced fresh dill (optional) Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping. Pitas: https://www.melskitchencafe.com/homemade-flatbread-greek-pocketless-pitas-with-a-simple-tutorial/
Haven't been able to cook or eat because I have a stomach virus, but just made this for the family and they are super happy with it. I had half a slice. First pizza on the Rec Tec and it tastes and feels restaurant quality
I unloaded ash from the bottom of my egg into a plastic dust pan. I had already lit the coals and there were some that made their way into the pan. It melted through the pan and then burned a hold through the shelf of my table.
Are any of us perfect? No, mistakes were made, but our meats are mostly FANTASTIC. Now get back out there and feed your family!
I used to use a chimney to get my WSM going. I tried using a chimney with the BGE and quickly learned that lump and a chimney don't work well together.
I still use a chimney to light lump for my BGE. Just gotta make sure that the bottom couple layers are bigger chunks.
I’m watching bbq pit masters and Myron mixon is furious that another competitor stole his idea of putting chicken in muffin pans to get the chicken to uniform size
Smoking a 7 pound turkey breast today on the Rec Tec. I brined it last night in apple juice and herbs. Again a first, so curious to see the results.
bout to put a 6 pound turkey breast on Just got some meat church voodoo and some hot honey hog rubs Help me decide which one to put on my turkey
Just put the potatoes on, sprinkled with some mix i made up using truffle salt as the main ingredient, and damn texasraider
Turkey completed at 4.5 hours. I have actually never had a smoked turkey before. I did a quick carve because I couldn't wait to sample. It's fucking delicious. The brine is absolutely perfect and the smokiness is phenomenal. I swear. This device can turn anyone into a great cook. It is so easy.
Just made this for my son with the searing grates. LOL, this steak looks tiny next to the grill, but it is a 3 pound cowboy.
making some Rendezvous Memphis style St. Louis ribs today. initial rub with salt, pepper, garlic powder for 3 hours then put Rendezvous rub all over. At an hour, mixed 1/3 part rub to 1 part cider vinegar and brushed over ribs 3 times. twice on top and once on bottom. basically every time they were dry. wrapped at 2 hours. smoked with hickory and cherry on charcoal on the weber kettle. just got the charcoal baskets, so this may just be a learning process thing.
Disagree on grates. All temp IMO. I think fancy grates are bullshit. Also I’m not mad at all that looks fantastic.