***BBQ Redux Redux thread - All outdoor cooking except whole hog***

I usually sous vide my pellets for a few hours to bring them up to temp while keeping them tender before smoking them

 

I make burnt end pellets and traegers are the tastiest

 

Meat Church Holy Voodoo pellets

 

Guys, have you tried marinating your pellets in a 24 hour brine of equal parts kerosene, Dale’s, and ocean water? Chef’s kiss.

 

Where’s the liquid smoke

 

Sonic ocean water or actual water from the ocean? Going to do this next weekend.

 

I’ve done this and use actual ocean water so the salt seasons the meat

 

I use lighter fluid on my pellets to enhance the taste before throwing them directly on the steak for an ultra-sear.

 

I just walk the woods around my house and find piles of animal shit pellets to use

 

Guga Foods did that a few months ago. Dry aged em in Peri Peri sauce and mayo. Let me try to find the video.

 

Bean and cheese, and bacon sausages stuffed and ready for my dry aged pellets

 

That first pic almost looks like an Eathan Edwards pic

 

Spent yesterday afternoon cleaning out the war wagon
Pretty sure it's the cleanest it's been since I built it about 17 years ago
Two buckets full of shit scraped out of her

Coated the whole interior and exterior with a good coating or oil last night, burned a fire in her
Then lit another fire in her this morning, been burning it all day, all to soak up the oil

Threw a chicken on her to have for dinner

 

Ohh, and i picked up this little guy yesterday

Excited to break it in next weekend for my wife's birthday fish fry

 

I forget how much I like using a stick burner

 

I’ve got a freezer full of meat plus a Costco sized container of Lawry’s waiting for my offset (which should be ready in about a month). I haven’t cooked any big bbq cuts in 2022 to build up the appetite. To say I’m hyped is an understatement.

 

Some snausages on the war wagon to finish

 

Some snausages that went through a water bath, and are now going in the freezer for future use

 

Holy shit these are good

 

17 years to clean the grates... wow.

 

Youve never owned a real pit, have you?

 

This man scrubs his cast iron skillet with soap and water after every use

 

some loaf and fries.

 

I wish to see more pictures of said war wagon. how big is it?

 

There are pics on here, in fact someone from this board gave her the name "war wagon", cause they said it looked like something from mad max

I'll see if I can remember to get full pics this evening
It's a 16' long trailer with a reverse flow smoker & gas grill, plus storage and space to park my motorcycle or golf cart.
Cooking chamber on the smoker is like 30" x 7'
Gas is 18" x 2.5 or 3'

It started out all nice and black and red. But it sits outside in the elements so it's been pretty rust colored for a while now

 

I was trying to figure out who it was that suggested the war wagon name (to give them their credit), but I'm afraid it may have been lost in the great pig scare of 2018

 

Interesting on the fries how did they turn out.

 

Always excellent, I think russets are key IMO. Still experimenting, but here are my results thus far.

Oil base, I've used EVOO and duck fat. EVOO seems to produce better flavor overall. Any spice you throw on needs to be smaller, preferably powdery, otherwise it shakes off. I like Lawry's for salt and prefer Chipotle or Cayenne for some heat.

Time's vary depending on how you slice the fries and/or how hot your fire is.

 

Probably once a month or two on average nowadays that I have added several smaller backyard sized outdoor cooking items over the years

 

sounds like you need to just pass it along to someone who would use it more often. someone with a combination Lando Calrissian/Prince avatar, perhaps.

 

That's a no from me dog

 

ur mean

 

Finally no more having to mess with the grill/smoker all day!

 

BBQ flavored charcoal. Nice.

 

This looks delicious
https://fb.watch/bYYqw3FLLr/

 

wtf... phone went fucko.

anyway, doing Pepper Stout Beef and some Sichuan Beef Jerky

 

What should I make today about to head to the store I’m thinking ribs

 

And a tall glass of curly fry vodka

 

holy shit at this jerky. it's fantastic. I used only a tablespoon of sichuan peppercorns in the marinade and my tongue is buzzing.

I got them from Mala Market and they are super potent. https://themalamarket.com/collectio...ducts/hanyuan-sichuan-pepper-hanyuan-hua-jiao

 

Reverse seared a ribeye and made smoked mushrooms last night. Delightful.

 

that is a beautiful, glistening steak.

Apologies, I am hungry. Also drunk.

 

I buy/use roasted Szechuan salt and pepper from Penzey’s just to watch my kids get confused about eating. I have them convinced that sautéed green beans are what is making their mouths feel funny.

 

currently, my mouth is on fire. If you've ever had Trader Joe's Bomba sauce (fermented calabrian chili paste in oil) - I made my own version from the leftover pepper mash from my last batch of lacto-fermented hot sauce. It tastes dead-on balls accurate (watched My Cousin Vinny last night) but is at least 20x hotter.