So our new house has a natural gas line to the patio. Anyone hooked up a blackstone to a natural gas line? Looks like there’s an attachment that I need to put on, but just wondering if anyone has insight on how difficult that is to do
Hire someone trust me. I have the opposite problem because my house has propane and all appliances come made for natural gas and have to be converted. There are couple pieces that you need for the conversion in most cases and YT videos will tell you it’s the easiest thing in the world to do yourself. My buddy told me when I bought a new dryer don’t try and do the conversion myself because he tried to do his grill and ultimately had to hire someone to do the conversion but I didn’t listen. Well 48hrs later and frustrated as hell I had to hire someone.
Anyone have a good recipe for leftover brisket? My buddy dropped off some brisket but it's a little dry. I was thinking of turning it into a soup and tossing it in the instant pot like the below. TIA. https://mealplanaddict.com/instant-pot-leftover-brisket-soup/
I feel like I see promos from thermoworks on stuff all the time on their emails. I’ll try and keep an eye out.
Blackstone 22 inch griddle on sale. https://www.walmart.com/ip/Blacksto...did=&affiliates_ad_id=567111&campaign_id=9383
Nice. I spatchcocked a chicken last weekend and dry brined it with salt and sat it in the fridge overnight. I used Valentina hot sauce for binder and then used this Peruvian rub: https://dizzypigbbq.com/product/peruvian-ish-seasoning/ Salting the skin and letting it sit overnight was just about perfect. Skin came out nice and crispy for the most part.
Going to have to find a local guinea fowl supplier, or start ordering them online, as this one was purchased at a farmers market in western NC. Way, way better than any free range chicken I’ve had. The dark meat had an almost crimson hue to it. Very pheasant-like in taste.
https://www.walmart.com/ip/Blacksto...did=&affiliates_ad_id=566719&campaign_id=9383 Edit add on: kop'd
Didn't you go somewhere around Chattanooga? I'm excited about tailgating and camping with it. What all do I need to go with it? The must haves and whatnot.
Yeah Chester frost park just outside of Chattanooga. Just standard utensils. I bought a case for mine so that’s great that it comes with it
Stealing my thunder (likes) but I’m also interested in the accessories question, so I’ll let it slide.
Shit, my bad. Posted without viewing. Shame on me. Edit add on: actually, next time youll learn to include the pic. Taking my shame back.
I did it to mine. You buy the nat gas orifices and replace in the burners (very easy) and then the adapter kit for the griddle. Took me about 45 mins and 2 beers to switch over. It's 100% worth it, if you don't ever need to take your griddle with you. I'll snap some pics of what all I did and post tonight. I think all I had to use was a wrench, some loctite for the orifices, and some thread tape.
If you need to tap into the existing line and install new line and valves then maybe yes hire someone. If the valves are in place then no you absolutely don't need to hire someone.
Yeah I have the line and valves all in place. I’ll need to remove the old shitty grill and put in the blackstone.
If that's all there it's literally just getting a fitting or two depending on your valve size, taping the threads, and then tightening a few nuts. I had a couple of fittings I had to get to reduce down to the valve.
You’ll have no problem, if you need a hand I’ll send old Niles over, he’s dying to plumb stuff now that he’s retired.
to be 100% safe. Tape the threads. Tightened it all. Turn on gas. Then brush or pour some soapy water on the fittings. If it bubbles (gas leaking) tighten more and / or use more Teflon tape.
Making Pepper Stout Beef and realized I don't have any Guinness so I'm using a 2016 Surly Darkness from the cellar. Doubt I'll taste it the difference, but the rest of the bottle will be more fun to drink.
It’s not. This is the recipe I use, and it’s great. I doctor it a bit by adding fresh dill/parsley/chives, cutting back a bit on the mayo for Greek yogurt, and a bit of extra spice and a splash of malt vinegar, but this serves as a great base. Even though it’s not from the panhandle, it’s as similar to the smoked fish dip that I grew up on. I’m sure poor paul and wes tegg grew up on similar as well. https://www.foodandwine.com/recipes/smoked-fish-dip
This is the brine I use. Let them soak overnight, wash under cold water, pat dry, then air out uncovered on a raised rack in the fridge for at least 2-3 hours before smoking. Gotta get that pellicle. https://www.gameandfishmag.com/editorial/smoked-catfish-brine-recipe/338127
mullet roe fetches a pretty penny these days with the popularity of bottarga in the culinary world. I love all smoked fish dips, but to truly harken back to young poor paul's childhood it has to be made with mullet.
Yep, mullet is definitely the og. And it has to be super fresh - I’m not sure there’s a fish that goes south quicker. We did it a lot with Spanish and bluefish as well since we’d go out in the whaler and catch a mess of them.
bleed the mullet out as soon as they get out of the cast net and make the dip the same day. mackerels definitely #2 most used.
All this fish talk is pissing me off! That ain’t whole hog so gtfo! Spoiler that looks awesome Owsley i may be giving that a go at some point in the future