First brisket on the Workhorse. Put it on at 8am, wrapped with the trimming tallow at 200 and left in the cold smoker of my Rec Tec overnight at 150 degrees for lunch the following day. Jesus Christ. Absolutely ridiculous. Spoiler
Blackstone/griddle owners: we still like these bad boys? What else do you cook on them? I have a ceramic but think a blackstone would be nice for burgers and stuff. Just curious if the craze has died down
All the time. Tacos, hash, stir fry, fried rice. I am constantly using the Blackstone to create new meals out of already cooked/smoked protiens.
Yes, all the same. At least on my 2. It just all depends on how much you intend on using it. I prefer one with 4 burners so I can have 2-3 cooking zones. The rest of it depends on if you want a tabletop version or one on a cart.
Is this a good traeger smoker to get my dad as a christmas gift? For those with adblocker on, its the Traeger Pro Series 575 Wood Pellet Grill and Smoker.
Burgers, cheesesteaks, tacos, breakfast sandwiches, pancakes. It's pretty versatile and great for quick meals rather than firing up the Kamado Joe.
I've got the 17" blackstone. It's nice...doesn't take up too much space, and as my wife has reminded me over and over again, size doesn't matter.
So we are having a bunch of ppl over for Xmas eve and we are doing 2 full standing rib roasts. 1 will be Kenji’s method which I do most years and have down pat but the old man requested the second be smoked. Never smoked a prime rib so any and all info y’all have would be greatly appreciated.
Side note, I bought some grilling gloves off Amazon back in 2020. I went to use them last week in moving the turkey around and noticed they had some cracks in them. Figured I would ask for some new ones for Xmas. Checked the page on Amazon and someone asked about their warranty and they said it was three years from purchase. I messaged the seller and asked if that was true and offered to send some pics of mine and explained they had developed some cracks. They responded (on Sunday) and said no problem, we will send you some new ones. Keep an eye out for them. Really impressed with their service and support and figured I would give a shout out. These are the gloves if anyone is interested: https://a.co/d/fg6fC4u (make sure to turn off any ad blockers.
Sad to admit but probably use my BS more than my egg. Make lots on my blackstone, mainly breakfasts, stir fry, random proteins - honestly do a lot of meal prep on the BS each week. It’s versatile too, few weeks back I used aluminum pans and fired up French fries on the BS while making smash burgers.
A disposable aluminum pan? Comments on videos I've seen are always half "that's genius" and half "enjoy the Alzheimer's".
I’m unsure how I’d use it. I do a lot of food prep but my protein is sous vided then I sear on carbon steel pan on my gas range. Or use the grill on gas range. I don’t see how BS would offer advantage. I’d use egg if I wanted a grill / smoke flavor. Don’t make breakfast and rarely make burgers.
My house has a built in Blaze gas grill I use for absolutely nothing. Considering getting a stainless steel griddle plate for it but worried it will suck in comparison. Anyone try one?
Peanut oil in pan Heat oil to 350 Drop in fries (thin sliced, soaked and dried) Fries took 15-20 minutes to get to my desired crisp level, but were edible at maybe 10 min I also did large batches which took longer
This Saturday. Pork belly breakfast tacos for USMNT at 9am followed by beef short ribs & beef shoulder clod for lunch for the Dr Pepper. Gonna be lit!
There's a camp that argues that those disposable aluminum pans are not intended for high levels of direct heat (as opposed to oven heat) and that the aluminum leeches into the food triggering health issues. My bigger concern would be a pan getting a hole in it and then you've got a whole bunch of oil all over your deck or worse, a massive grease fire.
18yo me making weed bongs out of empty Mountain Dew cans on an almost daily occasion obviously hopes a certain camp is wrong.
A dozen with habanero death dust and deez nutz (mine) and a dozen with an all purpose (kids). Will be finished in the air fryer once they hit about 175*.
I love wings Smoke em super low like 200 - 225 for an hour or so (they'll be about 130 to 145 ish) then drop em in my little outdoor fryer and pull em out the fryer at 165 to 175 and they are perfect Your putting well done wings in a 350 degree oven to "finish" them, you are literally cooking the meat off the bones
Oh my bad https://www.extraordinarybbq.com/internal-temp-of-chicken-wings/ https://barbecuefaq.com/internal-temp-of-chicken-wings/ https://blog.thermoworks.com/chicken/grilled-chicken-wings/ https://www.dinneratthezoo.com/baked-chicken-wings/ https://cravingtasty.com/how-to-bake-chicken-wings/ https://www.traeger.com/learn/grilling-chicken-wings https://jewcanque.com/chicken/grilled-chicken-wings/ If you don’t trust This Jew Can Que then that’s on you.
Well within 5 seconds of clicking your link to this jew can que, I see he is pulling them at 160 to sauce then put them back on the grill to finish Which is not only a way different temp then 175, but a completely different method of finishing wings than you are doing Kinda makes your whole argument and links worthless