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seasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions HOW TO COOK COMPETITION STYLE PORK RIBS ON A KAMADO GRILL For each rib, place an 18 x 24 double piece of foil on a table and sprinkle lightly with light brown sugar (less than 1/4 cup), a few squirts of liquid margarine, and drizzle about 2 tablespoons of honey. Place the rib down meat side down and then top with HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial PRODUCT REVIEW: MEAT CHURCH BBQ RUBS The Honey Hog is a traditional style BBQ rub with a sweet and salty flavor profile. Meat Church boosts the typical sweet of brown sugar with honey powder. Honey powder is a great addition to rubs, we bought a pound online last year and have been experimenting with it. Honey Hog has a fine texture with visible specks of the various seasonings. NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGG We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions HOW TO COOK COMPETITION STYLE PORK RIBS ON A KAMADO GRILL For each rib, place an 18 x 24 double piece of foil on a table and sprinkle lightly with light brown sugar (less than 1/4 cup), a few squirts of liquid margarine, and drizzle about 2 tablespoons of honey. Place the rib down meat side down and then top with HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial PRODUCT REVIEW: MEAT CHURCH BBQ RUBS The Honey Hog is a traditional style BBQ rub with a sweet and salty flavor profile. Meat Church boosts the typical sweet of brown sugar with honey powder. Honey powder is a great addition to rubs, we bought a pound online last year and have been experimenting with it. Honey Hog has a fine texture with visible specks of the various seasonings. CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. BRISKET COOK ON THE DEEP SOUTH SMOKERS GRAVITY-FED BBQ PIT Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. STEAK AND CHEESE SANDWICH ON THE PK GRILL That was to protect the "hinge" of the split roll. I topped that with the steak, onion, and pepper mix. Finally, I topped that with more Provolone and seasoned it with Italian seasoning. Then I popped it back on the grill on the side with no coals and shut the lid just long enough to melt the cheese, 1 HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
GREEK STYLE DEEP DISH PIZZA 8-10 ea mint leaves, fresh, chopped. 4-5 ea marinated artichoke hearts, diced. 6 ounces feta cheese, crumbled. Instructions. Roll pizza dough out and form it into a greased 9" round dish. This will work with a cake pan but does really well with a preheated stonewarepan. Poke the
SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it PRODUCT REVIEW: MEAT CHURCH BBQ RUBS The Honey Hog is a traditional style BBQ rub with a sweet and salty flavor profile. Meat Church boosts the typical sweet of brown sugar with honey powder. Honey powder is a great addition to rubs, we bought a pound online last year and have been experimenting with it. Honey Hog has a fine texture with visible specks of the various seasonings. GRILLED VERSUS GRIDDLED STEAKS Grilled versus Griddled Steaks. Which do you like better, a steak from the grill or a steak cooked in a pan? Steak cooked on a cast iron griddle. Both have their advantages. Grilled streaks have that smoky or char flavor and it's hard not to "eat with your eyes first" when you see nice cross hatch marks. Getting to play with fire is just abonus.
HOW TO REPAIR A BROKEN BIG GREEN EGG PLATE SETTER Place the broken piece in place and press together. Any excess will ooze out. Wipe the excess away withing a few minutes using a damp rag. Clamp firmly and let cure at room temperature for 24 hours. If you don't have clamps and the break is at the leg (most common), you canjust put it
NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGG We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). BBQ PORK LOIN BACK RIBS Mop. 1/3 c apple juice. 1/3 c apple cider vinegar. 1/3 c yellow mustard. 1/3 c brown sugar. Remove the membrane from the back of the ribs. I made a quick video to show you how. Thoroughly coat both sides of the ribs with the rub. Toss them on a smoker, bone side up (or grill set up for indirect heat) at 225f grate temp. SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGG We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). BBQ PORK LOIN BACK RIBS Mop. 1/3 c apple juice. 1/3 c apple cider vinegar. 1/3 c yellow mustard. 1/3 c brown sugar. Remove the membrane from the back of the ribs. I made a quick video to show you how. Thoroughly coat both sides of the ribs with the rub. Toss them on a smoker, bone side up (or grill set up for indirect heat) at 225f grate temp. SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial JUNE 2021 - NIBBLE ME THIS Smoke Penetration - A bacon-wrap is a barrier between the smoke and the food inside of the wrap. Crust bust - The bacon-wrap keeps themeat's
GREEK STYLE DEEP DISH PIZZA 8-10 ea mint leaves, fresh, chopped. 4-5 ea marinated artichoke hearts, diced. 6 ounces feta cheese, crumbled. Instructions. Roll pizza dough out and form it into a greased 9" round dish. This will work with a cake pan but does really well with a preheated stonewarepan. Poke the
HOW TO MAKE DELI STYLE CAJUN ROAST BEEF LUNCH MEAT AT HOME Whisked in 3 cups of chicken stock and then simmered for 30 minutes. Smoothed it out an immersion blender. Then I added dried thyme leaves, some spicy mustard, and tasted for seasoning, adding a little salt and pepper. Then I added about a cup of quality Swiss cheese, stirringuntil blended.
COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions GREEN AND BLACK PORTERHOUSE ON THE BIG GREEN EGG MINI-MAX I put the steak in the water bath (sous vide) at 127°f for two hours. This slow cooks it to a perfect medium-rare and keeps it extra tender. Before searing the steak after the sous-vide, I freshened up the seasoning with some of the black salt and green peppercorns in a pepper grinder. I got the Mini-Max hot as fire and seared the steak in FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
FAIRGROUNDS ITALIAN SAUSAGE, PEPPERS, & ONIONS 1 1/4 lbs Italian sausage links. 16 oz beer (warm!) 1/2 large yellow onion, cut into 1/4" wedges. 3 ea mini sweet peppers, seeded and cut lengthwise (Sub a green bell pepper if needed) 2 hoagie rolls, sliced lengthwise. 2 Tbsp mustard. oil (see text) Preheat a cast iron pan on a 350f grill. Place the sausages in the pan and add 12 oz of the beer. PRODUCT REVIEW: OKLAHOMA JOE'S RIDER DLX PELLET GRILL The Oklahoma Joe's Rider DLX is a hoss! It boasts 1,234 square inches of cooking space making it the biggest pellet cooker that I have used. While pellet grills have been around for quite a long time, they have more recently become mainstream and now show up in big box stores and backyards across America. The allure of pellet grills is that HOW TO REPAIR A BROKEN BIG GREEN EGG PLATE SETTER Place the broken piece in place and press together. Any excess will ooze out. Wipe the excess away withing a few minutes using a damp rag. Clamp firmly and let cure at room temperature for 24 hours. If you don't have clamps and the break is at the leg (most common), you canjust put it
NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGG We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). BBQ PORK LOIN BACK RIBS Mop. 1/3 c apple juice. 1/3 c apple cider vinegar. 1/3 c yellow mustard. 1/3 c brown sugar. Remove the membrane from the back of the ribs. I made a quick video to show you how. Thoroughly coat both sides of the ribs with the rub. Toss them on a smoker, bone side up (or grill set up for indirect heat) at 225f grate temp. SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGG We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
FAQ: REPLACING THE BANDS ON A LARGE BIG GREEN EGG That kit includes all the parts you will need, including the bands, hinges, handle, spacers, and nuts/bolts. You'll need a 7/16 and 1/2 wrench or thin-wall sockets. Despite the look of the box, large pizza not included. tl;dr - Replacing the bands on your Big Green Egg. costsabout $138,
CHRIS SUSSMAN'S SMOKED SPATCHCOCKED CHICKEN WITH SPICY Chris' recipe called for cooking indirect, low and slow at 250°f. I loaded a Kick Ash Basket full of lump charcoal, and just before the chicken went on, I added a Mojobricks Mini-Qube Competition Blend flavor near where the coal was burning. GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKS 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). BBQ PORK LOIN BACK RIBS Mop. 1/3 c apple juice. 1/3 c apple cider vinegar. 1/3 c yellow mustard. 1/3 c brown sugar. Remove the membrane from the back of the ribs. I made a quick video to show you how. Thoroughly coat both sides of the ribs with the rub. Toss them on a smoker, bone side up (or grill set up for indirect heat) at 225f grate temp. SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial JUNE 2021 - NIBBLE ME THIS Smoke Penetration - A bacon-wrap is a barrier between the smoke and the food inside of the wrap. Crust bust - The bacon-wrap keeps themeat's
GREEK STYLE DEEP DISH PIZZA 8-10 ea mint leaves, fresh, chopped. 4-5 ea marinated artichoke hearts, diced. 6 ounces feta cheese, crumbled. Instructions. Roll pizza dough out and form it into a greased 9" round dish. This will work with a cake pan but does really well with a preheated stonewarepan. Poke the
HOW TO MAKE DELI STYLE CAJUN ROAST BEEF LUNCH MEAT AT HOME Whisked in 3 cups of chicken stock and then simmered for 30 minutes. Smoothed it out an immersion blender. Then I added dried thyme leaves, some spicy mustard, and tasted for seasoning, adding a little salt and pepper. Then I added about a cup of quality Swiss cheese, stirringuntil blended.
COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions GREEN AND BLACK PORTERHOUSE ON THE BIG GREEN EGG MINI-MAX I put the steak in the water bath (sous vide) at 127°f for two hours. This slow cooks it to a perfect medium-rare and keeps it extra tender. Before searing the steak after the sous-vide, I freshened up the seasoning with some of the black salt and green peppercorns in a pepper grinder. I got the Mini-Max hot as fire and seared the steak in FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
FAIRGROUNDS ITALIAN SAUSAGE, PEPPERS, & ONIONS 1 1/4 lbs Italian sausage links. 16 oz beer (warm!) 1/2 large yellow onion, cut into 1/4" wedges. 3 ea mini sweet peppers, seeded and cut lengthwise (Sub a green bell pepper if needed) 2 hoagie rolls, sliced lengthwise. 2 Tbsp mustard. oil (see text) Preheat a cast iron pan on a 350f grill. Place the sausages in the pan and add 12 oz of the beer. PRODUCT REVIEW: OKLAHOMA JOE'S RIDER DLX PELLET GRILL The Oklahoma Joe's Rider DLX is a hoss! It boasts 1,234 square inches of cooking space making it the biggest pellet cooker that I have used. While pellet grills have been around for quite a long time, they have more recently become mainstream and now show up in big box stores and backyards across America. The allure of pellet grills is that HOW TO REPAIR A BROKEN BIG GREEN EGG PLATE SETTER Place the broken piece in place and press together. Any excess will ooze out. Wipe the excess away withing a few minutes using a damp rag. Clamp firmly and let cure at room temperature for 24 hours. If you don't have clamps and the break is at the leg (most common), you canjust put it
NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGGCOOKING TOMAHAWK RIBEYE STEAK IN OVENTOMAHAWK RIBEYE STEAK PRICETOMAHAWK RIBEYE STEAK RECIPETOMAHAWK RIBEYE STEAK RECIPE OVENTOMAHAWK RIBEYE STEAK REVERSE SEARORDER TOMAHAWK STEAKS ONLINE We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKSGREEN PEPPERCORN SAUCE FOR STEAK RECIPEGREEN PEPPERCORN SAUCE FOR BEEFGREEN PEPPERCORN SAUCE RECIPEHOW TO MAKE PEPPERCORN SAUCE FOR STEAKPEPPERCORN CREAM SAUCE STEAKSTEAK WITH GREEN PEPPERCORN SAUCE 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it PRODUCT REVIEW: OKLAHOMA JOE'S RIDER DLX PELLET GRILL The Oklahoma Joe's Rider DLX is a hoss! It boasts 1,234 square inches of cooking space making it the biggest pellet cooker that I have used. While pellet grills have been around for quite a long time, they have more recently become mainstream and now show up in big box stores and backyards across America. The allure of pellet grills is that HOW TO COOK COMPETITION STYLE PORK RIBS ON A KAMADO GRILL For each rib, place an 18 x 24 double piece of foil on a table and sprinkle lightly with light brown sugar (less than 1/4 cup), a few squirts of liquid margarine, and drizzle about 2 tablespoons of honey. Place the rib down meat side down and then top with HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILLKAMADO JOE BEEF SHORT RIBSBEEF RIBS RECIPE ON THE GRILLKAMADO JOE SMOKED BEEF RIBS You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
SMOKED A FEW BEEF BRISKETS ON THE KAMADO GRILL The only thing different between this brisket and the Thanksgiving one posted earlier was that this one started off cooking at 250°F while the other was 215°F. Notice that this smoke ring is okay but not as defined as the Thanksgiving one. Warming up the leftover brisket - PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial NIBBLE ME THISCHAR-BROILBBQ RESOURCESSEPTEMBERKNOXVILLERECIPESLAMB Brisket flat - I poured the au jus from the pack into the fat separator and put the whole flat back into the smoker with the burnt ends just long enough to reset the bark, about 10-15 minutes. Slice and place into a half-sized steam pan. Add about 1 cup of the warm au-jus. Burnt ends after their final glaze and smoke. REVERSE-SEARED TOMAHAWK RIBEYE ON THE BIG GREEN EGGCOOKING TOMAHAWK RIBEYE STEAK IN OVENTOMAHAWK RIBEYE STEAK PRICETOMAHAWK RIBEYE STEAK RECIPETOMAHAWK RIBEYE STEAK RECIPE OVENTOMAHAWK RIBEYE STEAK REVERSE SEARORDER TOMAHAWK STEAKS ONLINE We started off 2021 with a thick, juicy tomahawk ribeye steak that I dry-brined and then reverse-seared on one of my large Big Green Eggs. Tomahawk ribeye steak with Worcestershire and shallot salt. Being quite thick, there is a lot of meat that doesn't get touched by seasoning during cooking, so after slicing this behemoth steak, Iseasoned it
GREEN PEPPERCORN AND BLUE CHEESE SAUCE FOR BURGERS OR STEAKSGREEN PEPPERCORN SAUCE FOR STEAK RECIPEGREEN PEPPERCORN SAUCE FOR BEEFGREEN PEPPERCORN SAUCE RECIPEHOW TO MAKE PEPPERCORN SAUCE FOR STEAKPEPPERCORN CREAM SAUCE STEAKSTEAK WITH GREEN PEPPERCORN SAUCE 1 cup half and half. 1/2 to 3/4 cup crumbled blue cheese. 1/2 tablespoon crushed green peppercorns. salt to taste, about 1/4 teaspoon for us. Instructions. Bring the half and half to a simmer in a medium sauce pan over medium heat. Be careful to maintain it at a simmer and not let it get into a full boil (see tip in notes). COMPETITION STYLE BRISKET ON A KAMADO GRILL Now re-bag the brisket point and flat and keep refrigerated until 2 in the morning. We also try to get making our turn-in boxes out of the way on Friday. We wrap green leaf lettuce in plastic wrap and slice it into 3/4 to 1" medallions. Place 5 of the medallions HAMBURGERS: SIZE MATTERS Independence Day – 40,914,710 pounds. Memorial Day – 40,783,128 pounds. Labor Day – 29,327,990 pounds. A lot of those grills will be seeing the basics like hamburgers and when it PRODUCT REVIEW: OKLAHOMA JOE'S RIDER DLX PELLET GRILL The Oklahoma Joe's Rider DLX is a hoss! It boasts 1,234 square inches of cooking space making it the biggest pellet cooker that I have used. While pellet grills have been around for quite a long time, they have more recently become mainstream and now show up in big box stores and backyards across America. The allure of pellet grills is that HOW TO COOK COMPETITION STYLE PORK RIBS ON A KAMADO GRILL For each rib, place an 18 x 24 double piece of foil on a table and sprinkle lightly with light brown sugar (less than 1/4 cup), a few squirts of liquid margarine, and drizzle about 2 tablespoons of honey. Place the rib down meat side down and then top with HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILLKAMADO JOE BEEF SHORT RIBSBEEF RIBS RECIPE ON THE GRILLKAMADO JOE SMOKED BEEF RIBS You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
SMOKED A FEW BEEF BRISKETS ON THE KAMADO GRILL The only thing different between this brisket and the Thanksgiving one posted earlier was that this one started off cooking at 250°F while the other was 215°F. Notice that this smoke ring is okay but not as defined as the Thanksgiving one. Warming up the leftover brisket - PRODUCT REVIEW: MEAT CHURCH INJECTIONS We have been using them for several weeks now and here are my thoughts on them. Meat Church Holy Cow Brisket Injection ($15.00 per pound) For brisket, when I do inject, I normally either use a popular commercial injection or a homemade mixture of stock, shallot, and liquid aminos. The Meat Church beef injection is similar to the two commercial JUNE 2021 - NIBBLE ME THIS Smoke Penetration - A bacon-wrap is a barrier between the smoke and the food inside of the wrap. Crust bust - The bacon-wrap keeps themeat's
GYROS ON THE GRILL
Preheat a grill set up for direct heat to 450°f (medium-high heat). Grill the kabobs, rotating every 1-2 minutes until they reach an internal temperature of 165°, a total of about 8 minutes. Remove from heat and serve with pita bread, tzatziki sauce, sliced tomato, and HOW I SMOKE BEEF SHORT RIBS ON A KAMADO GRILL You can do them either low and slow (200-250°F) or hot and fast (above 300°F), I just mean long and slow as in you are not going to cook these in 2 hours. Regardless of low/slow vs. hot/fast, I like to start my short ribs at a dome temperature of about 225-230°F(200-210°F at
CHEAP STEAK CHEAPSKATE (OR WHAT THE HECK IS A CHUCK TENDER enough milk to thin the sauce out. salt and pepper. Instructions. Preheat a pan over medium heat. Saute the garlic in butter until just starting to turn golden. Add the flour and stir continuously to form a light roux. Stir the cream into the dish in increments, stirring to combine each time before adding more. SMOKED TURKEY BREAST ROAST WITH HONEY MAPLE GLAZE Now sprinkle liberally with your dry rub mix, making sure to get all sides and edges. If you are using a breast like Chris did in the book, smoke for 2 1/2 hours at 250f. During that time, combine the glaze ingredients over low heat until combined. Glaze the smoked turkey at the 2 1/2 hour mark and then cook another 15 minutes. HOW TO COOK PIZZA ON A KAMADO GRILL Combine the two in a large bowl until in forms together in a ball. Move to a floured surface and knead for 5 minutes, adding more water if it gets dry and begins to break. Cover with a towel and let rize until it doubles in size, anywhere from 30 minutes to 2 hours depending on humidity, etc. PRODUCT REVIEW: MEAT CHURCH BBQ RUBS The Honey Hog is a traditional style BBQ rub with a sweet and salty flavor profile. Meat Church boosts the typical sweet of brown sugar with honey powder. Honey powder is a great addition to rubs, we bought a pound online last year and have been experimenting with it. Honey Hog has a fine texture with visible specks of the various seasonings. FIRE SEARED BEEF TENDERLOIN TIPS WITH RICE Add the rice and continue stirring until the rice just starts to turn golden and emits a nutty aroma, about 3 more minutes. Add the 1/2 cup stock, water, and salt and bring to a boil. Reduce heat, cover and simmer for 18-20 minutes. Remove from heat and let sit for 5 minutes.Fluff with a fork.
CHICKEN LOLLIPOPS OR FRENCHED CHICKEN DRUMSTICKS Frenching a chicken leg is a great way to elevate the chicken leg to something a little edgy, like a food truck might serve. It might be adult food but the kid in you will still love the handle. Frenching is a technique where tissues are cut away, exposing the bone for a fancier presentation. Usually it is simply for appearance sake, aswith
HOW TO REPAIR A BROKEN BIG GREEN EGG PLATE SETTER Place the broken piece in place and press together. Any excess will ooze out. Wipe the excess away withing a few minutes using a damp rag. Clamp firmly and let cure at room temperature for 24 hours. If you don't have clamps and the break is at the leg (most common), you canjust put it
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* Our BBQ and Grilling Books MONDAY, NOVEMBER 23, 2020 THAI PEANUT GROUND BEEF _ We received no compensation for this post. Links to products used may include Amazon Affiliate links._ Asian flavors, especially Thai, make my mouth happy. This easy Thai Peanut Ground Beef recipe is no exception. The heat and tastes that the peanut sauce brings to this recipe put a smile on my face and a song in my heart...or is that my belly? Either way, we love it so much that I've cooked it a few times in the pasttwo weeks.
The idea for this recipe came while making The Recipe Critic's popular Korean Ground Beef and Rice Bowlsrecipe.
It was delicious and super easy. But even still, I immediately knew that I wanted to make a Thai Peanut version of it. You can also make this into Thai Cashew Ground Beef by swapping out cashew butter for peanut butter. That's how we made it the first time; both renditions are lip-smacking good. These would also be fantastic as the filling for lettuce wraps. THAI PEANUT GROUND BEEF Click to expand full article » Posted by Chris at 12:15 PM0
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TUESDAY, NOVEMBER 17, 2020 FIRE-ROASTED SPINACH AND CHEESE STUFFED SHELLS _ We receive no compensation for this post._ The days are getting shorter, which means it is time for me to start turning more to comfort food. Cheese stuffed shells are something that we frequently make when we have leftover meat sauce for spaghetti. Our base recipe is a simple cheese filling, ut it is easy to experiment by adding spinach, sausage, or other ingredients to the mixture. Fire-roasted Spinach and Cheese Stuffed Shells on the Big Green Egg. Of course, you can make these in the oven but cooking them on the Big Green Egg gives them the enhanced fire-roasted flavor. Here is how we make our Fire Roasted Spinach Stuffed Shells on the Big Green Egg. One tip: If your leftover meat sauce is extra chunky or "rustic," you might want to pulse it in a food processor. I think it is easier to work with a finer texture sauce with this one. FIRE ROASTED SPINACH STUFFED SHELLS Click to expand full article » Posted by Chris at 4:45 PM0 comments
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FRIDAY, NOVEMBER 13, 2020 SHAVED STEAK TOSTADAS _ We received no compensation for thispost._
Life has been very busy in our house. Work and home improvement projects have collided to interfere with my time available for cooking so we have been doing a lot of 30-minute meals. This is one that I threw together last night - Shaved Steak Tostadas. These tostadas are loaded with skillet seared steak, peppers, onions, queso sauce, enchilada sauce, tomatoes, black olives,and green onion.
This started with a package of _Certified Angus Beef® Brand _ Shaved Steak that I bought at my Food City . They just started carrying this product but it has fast become a staple here for quick and easy dishes. The obvious use is for steak and cheese sandwiches but it is also great for Korean bulgolgi, stir fry, and Mexican beef dishes. Click to expand full article » Posted by Chris at 3:56 PM0
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SUNDAY, NOVEMBER 8, 2020BAYOU GRITS
We received no compensation for this post. These are one of the best grits I have ever had. I was in Pensacola for the Pensacola Eggfest this time last year and had breakfast at the Dog House Deli in Downtown. I went with Bayou Grits, over-easy eggs, and smoked Duroc porkbelly.
The Dog House Deli's Bayou Grits are thick, cheesy, bold, and amazing. Chef Nathan Holler and his crew saute bacon, ham, sausage, peppers, onions, garlic, and tomatoes and add them to their cheese grits with a touch of salsa. They are shut-your-mouth good! My version of the Dog House Deli's incredibly good Bayou Grits. I was smoking a pork belly this weekend and decided I would make a version of their Bayou Grits. Here is what I did, starting with thepork belly.
SMOKED PORK BELLY
I started with half of a pork belly weighing just a smidgen over 5 pounds. I patted it dry, lightly oiled it, and gave it a moderate coat of my NMT Southern Sweet rub recipe (from my second book, The Offset Smoker Cookbook ). You could substitute a general sweet BBQ rub, like Meat Church Honey Hog. I loaded my Oklahoma Joe's Rider DLXwith Kingsford
Hickory pellets and pre-heated it to 200°f. I smoked the pork belly at that temp for about 4 hours. I spritzed it with apple juice every hour or so. Then I raised the temperature to 250°f and cooked the belly until it reached an internal temperature of 200°f, about 3 more hours. Then I glazed it with a homemade cherry-bourbon BBQ sauce similar to my Honey Bourbon BBQ sauce. Click to expand full article » Posted by Chris at 11:22 AM0 comments
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FRIDAY, OCTOBER 30, 2020 HOW I RESTORE AND MAINTAIN CAST IRON SKILLETS FOR USE ON THE GRILL _ I received no compensation for this blog post. I will include Amazon Affiliate links to show a source for products that I use; however, you can likely find the same or similar products at your local kitchen or home goods store._ When I post pictures of my cast iron collection, I often get comments and questions about how I season and maintain them. As promised (ahem...months ago), here is what I do to keep my cast iron looking black, shiny, and beautiful. I'll start by saying this. MAINTAINING CAST IRON ISN'T ABOUT A MAGIC PRODUCT OR SPECIAL OIL. MAINTAINING CAST-IRON SKILLETS IS A BEHAVIOR. If you clean and spend 10 minutes reseasoning your skillets each time you use them, they will stay immaculate, non-stick, and last alifetime.
A second important point. Cast-iron is meant for use day-in, day-out. The best thing you can do to maintain your cast-iron cookware is touse it often.
RESTORATION
A good story starts at the beginning so let's start with the 1930's era Griswold #8 skillet that I restored earlier this year. When Do I Need To Restore A Skillet? Typically, when a skillet loses its seasoning or gets a little flaky, the cast-iron just needs a thorough cleaning, reseasoning, and frequent use. But when a piece of cast-iron cookware has been abused and has built-up carbon or large sections of rust, the restoration will make it as good as new. Restoration is time-consuming, but you should never have to do it again if you maintain your cast-iron in the first place. Restoring cast-iron includes: * stripping/cleaning, * establishing a base coat, and then * repeated use to build up the seasoning. This skillet definitely needed restoration. It was made over 80 years ago and had definitely seen better days. Click to expand full article » Posted by Chris at 5:53 PM2 comments
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SATURDAY, OCTOBER 24, 2020 GORGONZOLA AND BACON BURGER We received no compensation for this post. The black and blue burger, a burger topped with blue cheese, is one of the classic burgers. You either love them or hate them. I'm a lover of these pungent flavored burgers, they make my mouth water like a car hitting a fire hydrant. I did a spin on this time-honored burger for happy hour tonight. Some folks are wary of blue cheese because of the intense flavor. Instead of the typical blue cheese crumbles, a thick, creamy gorgonzola sauce graced our burgers. The milder flavor works better on a burger for me. This burger is bursting with flavor! The sharp taste of the cheese sauce, the smoky/salty bacon, and fresh ground chuck patty make this aspectacular burger.
I start off making the cheese sauce because I like to give it time to rest and thicken. That way it stays on top of the burger on the grill instead of dripping off into the flames below. NMT Gorgonzola Burger Sauce Click to expand full article » Posted by Chris at 11:16 AM0 comments
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TUESDAY, OCTOBER 13, 2020 STEAK AND CHEESE SANDWICH ON THE PK GRILL I received no compensation for this post. I haven't been posting much on here lately. That is because we have been busy on weekends doing home repairs. We are also renovating our basement patio, which we have never used much in 20 years, into an expanded grilling area. Here's a quicky that we did this past weekend when the heavy rains from Hurricane Delta's remnants kept us from working on projects. I made these super simple steak and cheese subs on the PK grill. Normally, I will do these when I break down a whole ribeye, and I save one of the ends just for steak and cheese sandwiches. I run it through my meat slicer on a near-zero thickness setting for shaved steak. I don't do that often because a whole ribeye is not inexpensive, and cleaning the slicer is a bit of a chore. Click to expand full article » Posted by Chris at 1:30 PM2 comments
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