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

Made some commodity tenderloin on the gasser and cut the Wagyu into cubes for even searing to 125*. By far the richest beef I’ve ever eaten. Thankfully my kids ate a bunch because I couldn’t eat more than 4-5 pieces.

 

I used this last weekend

 

The Ocho pack is normally on sale for the same amount off.

 

wife is out of town for 6 days

smoked ribeye tonight, smoked chili Saturday, smoked meatloaf and mashed potatoes Sunday

gonna be a nice few days, gentlemen

 

Just wait until January 20th when all the prices go down

 

What about Friday?

 

I gotta feed the boy things he likes too lol

he wants wings Friday and he loves Panera so he's getting that Monday. Tuesday is tbd

 

Just opened and set up my new grinder, a cabelas commercial 1/2 hp
Holy shit is this thing a beast compared to my old little grinder

Gunna roll through a 16 lb packer tomorrow to make about 10 lbs of summer sausage and probably just portion up and vac seal the rest to use for burgers and such

 

Put some cheese on the cold smoke over night

 

The ribeye was delicious though I regret finishing it on the traeger at 450 instead of firing up my Weber. Just didn't have the outside crust I like

Spoiler

Prepping chili for today and meatloaf for tomorrow. Should be a decent couple days of eatin

 

Weber gas or charcoal?

When I'm finding it too much to fire up charcoal, I break out the turkey fryer burner and a big cast iron pan.
Pull the steak off the pellet smoker and directly on to a super hot cast iron with some butter in it, and you can get good crust all day

 

I have a gas grill with cast iron grates

 

Nice
That's pretty much the one thing I would like to add room for, sit it right by my pellet smoker

Well that and a cabinet smoker

And a santa Maria grill

And a curing chamber

But that's it.



Except for maybe a chud box

 

Lol. I have the Traeger and Weber


And I also have a Masterbuilt (my first smoker) that never gets used anymore unless I need to hold food at 160ish

 

Little 6lb batch of jerky on the cold smoke for the next 6 to 8 hours before going in the dehydrator

 

Brisket is actually 15 lbs
Checked and I've got enough fiberous casings, so I think I'm just gunna do it all into summer sausage

Chunked up and in the freezer to harden up for a bit

 

Toothpick = Texas Sugar
No Toothpick = Honey Hog

 

Texas Sugar is my 2nd fave for ribs after Voodoo

Also like putting Hone Hog Hot on the bottom side of the ribs

 

The chili is fantastic

 

I smoked some burgers a few months back and was very happy with the result, meatloaf will be one of my next ventures.
I did some halved baby potatoes along with the burgers but wasn't crazy with how they turned out, need to try mashed. How are you doing yours, smoking the potatoes before you mash or after?

 

My sister and Dad just got me a Blackstone for Christmas, gotta build it and season it up, then I'm going to be using the shit out of it.
My Weber is on its dying gasps so it was time to do something new, figured a change was in order.

 

peel and quarter potatoes and put in a foil pan with butter, salt, pepper, and your preferred seasoning (I used Meat Church Blanco)

foil over them and on the grill (I am typically cooking at 250). 90 minutes covered and then foil off for final 30 minutes

then into the mixer with milk, butter, salt & pepper. blend to your preference, same with amount of the other add ons. I like mine a little lumpy but lots of butter

Spoiler

 

nice, will definitely try that.. what wood are you using when you smoke them?

 

traeger gourmet pellets from costco (maple/hickory/cherry). have also done with the pro blend (oak/hickory/cherry)

 

Summer sausage all cased up now spending the night in the fridge

 

Jerky in the dehydrator for the night

 

Jerky coming off the dehydrator

 

Smoked mac and cheese on the Pellets

 

I'll dm you my address

 

Meatloaf and mashed potatoes were perfect

Spoiler

 

Love a good meatloaf, and that there looks like a good meatloaf

 

Made my famous posole that a.tramp stole from me

 

Snitches get stitches

 

I can confirm that a.tramp did steal it from devine

 

Been finishing steaks on the blackstone as hot as it goes after smoking to 130. Really good crust. Prime sirloin came out great on it.

 

First time using the Blackstone last night, made burgers (regular not smashed), overcooked them but not horrifically so, will be a learning curve for sure.
I like it though, super easy, looking forward to using it for some hibachi soon

 

Definite learning curve. I cooked breakfast and didn’t realize scrambled eggs will cook in like 5 seconds.

 

I believe it, I'm excited to try breakfast on it soon too.
I'm going to have to try smash burgers too, haven't made those since I managed a Steak N Shake back in the early oughts.

 

I need to use mine more. I've done burgers, patty melts, breakfast stuff and habachi. Need to figure out some more recipes.

 

We do burgers weekly or so for the kids, and my Camp Chef has the side burner with a griddle. I do smash burgers for mine every single time.

Also Lawnole23 make sure to give the steak a 5-10 min rest before cutting and you will hopefully lose less of the juice in the steak. That "looks" like it was cut right after it came off the grill and was still hot which is why it released so much juice. I could be 100% wrong though. I have started to let every steak I cook rest for like 10 mins before cutting into it.

 

It was 2-3 minutes. I usually rest longer but it was getting late and everyone was hungry. Sides were all on the table so I was told to cut it up.

 

It happens, looks great.

 

The first time I used mine was for scrambled eggs. I wasn’t thinking, poured them on the griddle, and watched the majority run straight to the back and down the grease drain lol. Definite learning curve.

 

I did the same thing. Luckily, I had a very large spatula and blockaded it from going down the grease trap.

 

I would 100% do this.

 

Same. Just assembled it. Can’t wait.

 

My dad has been wanting a Blackstone all year. My sisters and I got him the pizza oven for his birthday last week, and we've got the 36" griddle to give him for Christmas. I know he's going to be excited for it