Member for

4 years 3 months
Points
1269.00

Recent Comments

Date Title Body
11/25/2018 - 10:18pm Try waffles/syrup or…

Try waffles/syrup or biscuits and gravy next time.  The options are endless.

 

Go Blue

 

11/25/2018 - 10:17pm I love that bacon weave.  I…

I love that bacon weave.  I hope it turned out well.

 

11/08/2018 - 2:54pm Here is what I found online…

Here is what I found online.

 

https://www.gumdroplane.com/party-animal-university-of-michigan-teenyma…

 

Joe

 

11/08/2018 - 2:50pm It's actually a beverage…

It's actually a beverage holder.  There is a straw that comes out of his head.  I'll see if I can find it on the World Wide Web Machine.

11/08/2018 - 2:47pm I'd prefer to grind them…

I'd prefer to grind them myself as well.  This was more for the smoking technique than the ingredients and recipe. 

11/08/2018 - 2:46pm They are pics only.  If you…

They are pics only.  If you see something you like, feel free to send me a DM and I'll try to get you the recipe.

11/04/2018 - 10:16am I couldn’t agree more. So…

I couldn’t agree more. So much fun and very versatile. 

11/04/2018 - 10:15am Yes. I go 50/50 but it’s uo…

Yes. I go 50/50 but it’s uo to you. Worchestishire sauce is another good addition. Just a splash or 2. I like a lot of pickles in mine. I love the crunch. 

11/02/2018 - 1:04pm Both are fine. I prefer…

Both are fine. I prefer granulated as the pieces are a little larger. The powder is ground down too fine for me.

 

11/01/2018 - 6:35pm I use the Thermapen MK4 from…

I use the Thermapen MK4 from Thermoworks. It's an instant read and never fails.  Spend the $80 ish or so and do it right.

11/01/2018 - 5:00pm Sigh me up!
 

Sigh me up!

 

11/01/2018 - 4:48pm Sorry. Garlic Powder/

Sorry. Garlic Powder/

11/01/2018 - 4:47pm It will turn out dry.  I've…

It will turn out dry.  I've used 85/15 and it still wasn't nearly as good.  80/20 or 75/25 is the best way to go.

10/19/2018 - 1:10pm I use a product called…

I use a product called CRISBEE PUCK.  It's a beeswax that works great.  Once seasoned, I just rinse with warm water and paper towel to keep it seasoned. Never use a scouring pad or abrasive to clean.

Good luck

 

Joe

 

10/18/2018 - 7:12pm Just throw a hunk of meat…

Just throw a hunk of meat next to it.  Surf N Turf baby!!!!!

 

Go Blue

 

 

10/18/2018 - 7:11pm It's a time sensitive cook…

It's a time sensitive cook for sure.  I never order them in restaurants as they are too pricey.  It's a rare dinner at my house, but always a tasty and fun cook.

 

Joe

 

10/18/2018 - 7:08pm That sucks!!!!  That would…

That sucks!!!!  That would turn me off all seafood for a very long time.

 

Go Blue

 

Joe

 

10/18/2018 - 7:07pm Nice addition.  I've only…

Nice addition.  I've only run into the sandy bite once, but if you have time to do it, it cant hurt.  Thanks for the great link.

 

Go Blue

 

Joe

 

10/18/2018 - 7:05pm I do love me some shrimp…

I do love me some shrimp cooked exactly the same way.  Great call!

 

Joe

 

10/18/2018 - 7:04pm You can't go wrong with…

You can't go wrong with either cast iron or a salt block. 

 

Go Blue!

 

 

10/18/2018 - 7:03pm You're welcome.  They were…

You're welcome.  They were fun and tasty. 

 

Go Blue

 

10/12/2018 - 3:25pm Do the same thing with…

Do the same thing with mangos.  They make a great addition to salsa as well.  Let me know what you think.

 

Go Blue

 

Joe

 

10/12/2018 - 3:24pm Thanks!  I do love me some…

Thanks!  I do love me some Pickled Onions.  Great on anything and last a long time in the fridge.

 

Go Blue

 

Joe

10/12/2018 - 3:23pm I've heard great things…

I've heard great things about the Camp Chef.  I love their griddle.

 

10/12/2018 - 3:22pm I have not but I would love…

I have not but I would love to.  If I can clear some space on my patio, I may get a PB.

10/12/2018 - 3:20pm Thanks!!!  I'm already…

Thanks!!!  I'm already pumped for next week's recipe. 

 

Have a great weekend!

 

Joe

 

10/12/2018 - 3:19pm Thanks Adam.  Have you…

Thanks Adam.  Have you thought about making your own smoker?  I have build details on a great little smoker that you could do for under $100.  Let me know if you're interested.  We need to get you a smoker so you can cook some good stuff.

 

Go Blue.

 

Joe

 

10/11/2018 - 12:54pm While I LOVE my WSM and…

While I LOVE my WSM and kamado style cookers and wouldn't trade them for anything, the pellet grills are great and are very versatile. They make it easy to come home after work and fire it up.  I recommend the REC TEC or the Green Mountain. I love the Memphis Pellet Grill but they are about $2500 to start.  Let me know what you go with.

 

01/03/2018 - 12:02pm Agree!!!

I have used everything out there and just recently sold my BGE and purchased a Kamado Joe. They are really stepping up their game and are blowing things up.  Great construction and accessories.  I really think they are the best cooker out there right now.

 

01/03/2018 - 12:00pm The rest is key

I typically let my meat rest for an hour or so.  If it's a big chuck roll or brisket, I let rest for 2-4 hours.  This is so important.  Great add!

 

 

12/30/2017 - 10:54pm Instant Read thermometer

Go with the Thermapen. Spend the $80 and don’t look back. It’s my top grilling accessory.

12/30/2017 - 7:50pm Discussing it soon

We will be working on it.

12/30/2017 - 2:36pm WSM

Go with the 22 inch Weber Smokey Mtn. They run $399 or so. It’s a great smoker. The smaller 18 inch version is nice but not big enough for full racks of ribs or briskets.

12/29/2017 - 9:37pm Go fatty

You can always remove it after the cook. The fat will render throughout the cook and help keep it moist.

12/29/2017 - 6:38pm 210 degrees.

At 200-205, I typically slice my brisket. If I get to 210-215, I can pull it like pork and make pulled beef sammiches. Give it a go.

10/29/2017 - 7:52pm Switch

They are built better and have a lot more accessories. The cost is the same, so it was an easy choice.

10/29/2017 - 7:49pm KJoes

I made the switch and am very happy. They are the new big dog when it comes to Kamado style cookers.

10/29/2017 - 7:47pm Kamado Joes

I love all of accessories they offer and seem to be built better. The gasket is built to last and latch on the lid are great. Overall, it feels more solid to me.

10/20/2017 - 10:10am Brats

I may try these with brats next time.  Sounds good to me.

 

10/20/2017 - 10:08am Smokers

You cant go wrong with the Weber Smokey Mountain 22 inch smoker.  You can use it as a grill as well if you use the bottom ring only.  It will make sense once you look at it.  The pellet smokers are nice and basically an outdoor oven powered by processed wood pellets.  They are a set it and forget it style cooker.  I am not against them, but I prefer the art of using wood and charcoal. 

10/20/2017 - 10:05am I see what you did there.

Well played Sir..well played indeed.

 

10/20/2017 - 10:04am Barley Pop Pairing

Anything cold and frothy will work with these.  This time of the year, I like to go with a bock style beer.  Shiner Bock or Zeigenbock are my favorites.

 

 

10/20/2017 - 10:02am New Website about to launch

I am updating my website and will get it back up next week.  It will have most of these plus many more.

THX!!!

 

10/12/2017 - 2:55pm WSM

I agree on the Weber Smokey Mountain. Its a great smoker and easily transportable.  Go with the 22.5 inch.  It's only $100 mre and gives you the ability to cook larger hunks of meat and full racks of ribs without issue.  I have the larger and smaller and never use my smaller WSM.  You cant go wrong with this one.

 

10/12/2017 - 2:52pm Grocery Store

Look for PORK BLADE STEAKS at your grocery store.  If nothing, go to a butcher and aske them for 1 inch thick pork steaks.  They will know what you want.

 

09/22/2017 - 10:28am Working on it

Stay tuned.

09/22/2017 - 10:27am I'll be making this soon

Thanks for the link.  Looks AWESOME!!!  You know I like me some cheese on the grill.

 

09/21/2017 - 4:28pm I'm in

I'll pick up a few barley pops and head that way.

09/15/2017 - 3:34pm Sides and toppings

I love these topped with a creamy cole slaw on bread, buns or tortillas.

 

09/08/2017 - 11:14am HAHA

That's not me.  I'm in the last pic holding the Tri Tip.  NO where close to 275, but have to work at it.  THX