07-17-2020, 04:08 PM | #1343 |
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07-18-2020, 06:14 AM | #1345 |
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I've been a self-proclaimed grill master for years and thought I had it down to a science.
Wife and I rented a cabin in the Smokey Mountains (to meet other M3 gurus for a blast around the Dragon's Tail no less). Best steak I have ever had was my wife cooking on a gas range with the cast iron we brought with us in the kitchen of some AirBnB. I was floored. Been cooking steaks forever thinking I was da bomb - damn wife comes in (having never cooked a steak before) and blows the doors off. |
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07-18-2020, 10:26 AM | #1346 |
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That comment was over 2 years ago now, but pretty sure it was just some of their cracked pepper and sea salt.
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07-18-2020, 11:54 AM | #1347 |
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Ribs in the smoker now, for dinner tonight. Simple seasoning of salt, pepper, oregano and ground (dry powdered) mustard. Probably will go with no sauce. They look great already and there are hours of cooking time left.
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07-18-2020, 01:59 PM | #1348 |
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Yeah, recognize it was old, but someone revived the thread. Try their Chicago steak seasoning with some salt. Best thing ever for steaks. Or, if you prefer your spices without a side of politics, The Spice House is the sister’s company and they have a similar mix.
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07-19-2020, 04:36 AM | #1349 |
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Mashed potato/caramelized onion/corn and sauce/fresh tomato/basil and sausage pizza pies. We call the first one the pierogi pie though, it's my favorite
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07-19-2020, 07:20 AM | #1351 |
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Ribs from last night with the first test with a new smoker.
Pit Boss 4 Pro Series electric vertical smoker. Ribs cooked at 225 deg F using the 3-2-1 method. Very lightly seasoned, because I wanted to focus on learning the equipment and technique. Dry rub was salt, pepper, ground mustard and oregano. Liquid during the foil step was water, a small amount of butter and freshly squeezed lemon juice. The flavor and texture were great. The pink smoke ring gives me the impression the equipment did what it is supposed to do, deliver smoke. Last edited by chassis; 07-19-2020 at 07:36 AM.. |
07-19-2020, 11:59 PM | #1354 |
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Will have to try this and compare to my usual 5 hrs in foil @200 + finish with sauce over charcoal/smoke to see if the extra steps yields better results.
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07-20-2020, 07:21 PM | #1356 |
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Grilled vietnamese pork chops!!!
Best tasting pork chops we've had in our lives ........ and from my wife's marinade she saw from YouTube and my grilling!! |
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07-20-2020, 08:14 PM | #1357 |
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Made a mushroom burger the other day. Brioche bun, Gouda cheese. Mushrooms and diced onions were reduced in a butter, pepper, and rosemary. I also do a generous splash of beer in the pan with the onions and they do a great job of picking up the flavor.
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07-24-2020, 09:27 AM | #1359 |
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07-24-2020, 09:42 AM | #1360 | |
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My BBQ also has a built in smoker so I add wood and the smoke comes up through the pizza oven giving the slight wood fire pizza oven flavour. Cooks it in 2 minutes. |
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07-24-2020, 10:24 AM | #1361 |
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Thats pretty cool, I just cruised their website and the have one with a propane burner that you can also use as a grill. I may have to get one of 'away' from home use.
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07-24-2020, 10:31 AM | #1362 | |
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I'd pay extra for the professional version. Sadly it's not available where I live but I tracked down a commercial version which is all stainless Honestly it does a perfect job. |
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07-24-2020, 10:56 AM | #1363 |
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Great method. I use it many times a year for my multiple racks.
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07-24-2020, 12:40 PM | #1364 |
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Wow this is awesome, I'm about ready to pull the trigger on one haha!
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