smokers

just realized I also ordered the Nashville Hot Chicken. I'm a fucking nerd, you wouldn't believe how excited I am about this. :pound:
 
DonkeyKilla said:
just realized I also ordered the Nashville Hot Chicken. I'm a fucking nerd, you wouldn't believe how excited I am about this. :pound:
Click to expand...
The Nashville hot is a staple in the spice drawer. You are going to like it my friend. B4 you cook, throw some in your palm and taste it to get a feel for the kick. You struck gold bra.

:bong:
 
TIBERIUS said:
The Nashville hot is a staple in the spice drawer. You are going to like it my friend. B4 you cook, throw some in your palm and taste it to get a feel for the kick. You struck gold bra.

:bong:
Click to expand...
Yeah I like the Nashville hot, perfect amount of kick. All the new flavors zi got I’m happy with.
 
Took a corn beef brisket out of the freezer ..going to throw it on the pellet 2morrow. We are in the final weekend of nice temps B4 the cold and rain arrives.

The I hibernate for the next 5 months.

Got this a couple months ago.

www.napoleon.com

TravelQ PRO285 - PRO285-BK | Napoleon

Napoleon's TravelQ™ PRO285 Portable Propane Gas Grill can grill up to 20 hamburgers at once on the 285 square inches of cooking area. The stylish all-black finish with chrome details will match any ou...
www.napoleon.com www.napoleon.com

I always have a small propane grill in between my dual garage doors since my driveway faces due south. Always warm during winter. Have that and my fry Grand pappy ready to go.

Got these to run it.

Refillable Propane Tank | Fuel Keg

Refillable propane tanks to save you time and money. Reusable propane cylinders. Refill yourself.
fuelkegrefillablepropanetank.com fuelkegrefillablepropanetank.com

Just refill them from my 20.
 
I made the first recipe from Tyler Florence cookbook and it was really tasty. Basically it's an oil to add to your steak, you also salt with flaky salt.
3cups Olive Oil
1/2 bunch thyme
1/2 bunch rosemary
1/2 cup garlic smashed and peeled
zest 1/2 lemon
1 by leaf

bring up to 250 degrees slowly on the cooktop and then cover and let it cool. Strain when cooled.

I used it on some prime new york strips. Those I did on the big green egg- 400 degrees with a hot and cool zone, get a direct cook for 4-5 minutes a side and then put on the indirect heat zone and bring up to 120 degrees.
Slice the steak against the grain, drizzle with the oil (liberally) and then hit it with the flaky salt.
 
This Texas butter works really well too. You don't need any steak sauce.

  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • 1 tablespoon coarse Dijon Mustard
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons fresh thyme,
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon crushed red pepper flakes
Combine all the ingredients with the softened butter and put on plastic wrap and roll into a log. Refrigerate and take and cut in slices on top of cooked meat.
 
Madturk said:
This Texas butter works really well too. You don't need any steak sauce.

  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • 1 tablespoon coarse Dijon Mustard
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons fresh thyme,
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon crushed red pepper flakes
Combine all the ingredients with the softened butter and put on plastic wrap and roll into a log. Refrigerate and take and cut in slices on top of cooked meat.
Click to expand...
that sounds amazing, will try!
 
Marinade and compound butter sound bomb.

But at the risk of being that Internet Chef. 120° seems a bit under. Still pretty red no?
 
JohnQ said:
Marinade and compound butter sound bomb.

But at the risk of being that Internet Chef. 120° seems a bit under. Still pretty red no?
Click to expand...
If you remove it at 120 it will end up at 130 or so, perfect medium rare. These are thicker steaks.
 
DonkeyKilla said:
If you remove it at 120 it will end up at 130 or so, perfect medium rare. These are thicker steaks.
Click to expand...
Yup it will continue to cook, and rest.... and redistribute the juices while continuing to tenderize.
 
JohnQ said:
Marinade and compound butter sound bomb.

But at the risk of being that Internet Chef. 120° seems a bit under. Still pretty red no?
Click to expand...
That is not at all a dumb question....I still seek answers after all these years... Cooking is ever evolving. I love trying things.....I have a pound and a half of Salmon I'll be turning into candy.

Fall is a great time to smoke and cryo wrap for the long winter months.



:bong:
 
Well @DonkeyKilla had said a NY strip. So I thought a whole strip would still be pretty red. Steaks obviously cook quicker.

My comment was referring to the whole Internet Expert situation. I see a lot of cool videos on IG. Beautiful porkettas. Steaks. Ribs whatever. No matter what. Especially talking about rare meat. Man the "experts " go crazy. About it's still alive. It's raw. Fucking pussies. Annoying as fuck.

What is salmon candy pray tell? Smoked ? Lot of (brown ) sugar? Do tell.

I'm too lazy. I say I will try to make something but usually don't.
 
JohnQ said:
Well @DonkeyKilla had said a NY strip. So I thought a whole strip would still be pretty red. Steaks obviously cook quicker.

My comment was referring to the whole Internet Expert situation. I see a lot of cool videos on IG. Beautiful porkettas. Steaks. Ribs whatever. No matter what. Especially talking about rare meat. Man the "experts " go crazy. About it's still alive. It's raw. Fucking pussies. Annoying as fuck.

What is salmon candy pray tell? Smoked ? Lot of (brown ) sugar? Do tell.

I'm too lazy. I say I will try to make something but usually don't.
Click to expand...
 
Made Tyler Florence’s Santa Maria Tri Tip with chimichurri the other night, it was fantastic. Can post recipe if anyone wants.
 
raiderfreak7 said:
I'm always looking for a good chimichurri recipe.
Click to expand...
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1/2 teaspoon chili flakes
2 tablespoons distilled white vinegar
1 jalapeño minced
3/4 bunch fresh oregano leaves minced
1/2 bunch parsley leaves minced
1/2 cup extra virgin olive oil
kosher salt and pepper to taste
 
DonkeyKilla said:
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1/2 teaspoon chili flakes
2 tablespoons distilled white vinegar
1 jalapeño minced
3/4 bunch fresh oregano leaves minced
1/2 bunch parsley leaves minced
1/2 cup extra virgin olive oil
kosher salt and pepper to taste
Click to expand...
I'll give it a try next time I make a tri tip!
 
You must log in or register to reply here.
Back
Top