Whats on the Grill or Smoker?

[Lnk]

She doesn’t see the problem. I enjoy a roast in the winter in the crockpot but as burnt ends in the summer it’s great. I’ll get a half a cow this fall to replace my summer adventures. We are doing to do some sirloin tip roast this winter for roast beef sandwiches at our gtg. A good friend has a recipe and will do the cooking for us. Plus he has the slicer to get use thin shaved beef for the sandwiches

My meat supplier retired and sold off his herd. Now his son is trying his hand, and not doing well. Bought 10 red Angus back in January in KY and many got pneumonia on the ride home. Only has 3 left, and they won't be making babies for a while. Will find another place, maybe the Amish would sell me a cow. I like to buy a whole, still eating on the last one. Won't eat store beef. I just won't.

 

[srb08]

My meat supplier retired and sold off his herd. Now his son is trying his hand, and not doing well. Bought 10 red Angus back in January in KY and many got pneumonia on the ride home. Only has 3 left, and they won't be making babies for a while. Will find another place, maybe the Amish would sell me a cow. I like to buy a whole, still eating on the last one. Won't eat store beef. I just won't.

I’m with you on the beef. Since we bought our first 1/2 beef, we haven’t bought any from the store.
There is a difference!

 

[srb08]

Tried triple smash burgers on the Blackstone tonight. One patty too many. They were great but a bit of a mess to eat.

 

[stihl livin]

Tried triple smash burgers on the Blackstone tonight. One patty too many. They were great but a bit of a mess to eat.
View attachment 383140

Leave the cheese out then.

 

[srb08]

Leave the cheese out then

I’d lose The bun before the cheese.
The doubles were excellent, not messy and still plenty of meat.

 

[stihl livin]

I’ll agree with the bun but I don’t ruin good homemade burgers with cheese. Little mustard and some onion if I have any.

 

[jakethesnake]

I want cheese on mine. Just more delicious

 

[nbbt]

Mushroom and swiss brats and that slab of meat. Yummy.

 

[Ryan Browne]

Some teriyaki chicken skewers. These little Weber go-anywhere grills are like a skewer-grilling machine. Super cheap, super fun, only takes like 12 briquettes. I usually balance mine on the railing of my deck, but I keep meaning to actually go-somewhere with one and grill "on location".

 

[jakethesnake]

Some teriyaki chicken skewers. These little Weber go-anywhere grills are like a skewer-grilling machine. Super cheap, super fun, only takes like 12 briquettes. I usually balance mine on the railing of my deck, but I keep meaning to actually go-somewhere with one and grill "on location".

View attachment 383241

Thanks for sharing. Ima use this idea.

 

[srb08]

The start of Chicken Fajitas.
I’m loving this griddle.

 

[jakethesnake]

 

[srb08]

View attachment 383552View attachment 383553View attachment 383554

I’d eat that!

 

[jakethesnake]

The start of Chicken Fajitas.
I’m loving this griddle.
View attachment 383549

I’d damn sure eat that too!

 

[stihl livin]

Going to do another round of country style ribs after work tomorrow. Dads not been eating the best with mom in the hospital so we have been trying have him over for dinner. Last night we did bacon wrapped steaks and he was very grateful and full when he left.

 

[stihl livin]

Couple racks of ribs for the family today. Then I’ll go see mom this afternoon. Dad has been grateful for the good meals we have made him this week with mom still recovering. Like I need a reason to fire up the smoker though

 

[stihl livin]

Took one rack to my in-laws and this is what was left. Apparently I did something right.

 

[jakethesnake]

View attachment 383947Took one rack to my in-laws and this is what was left. Apparently I did something right.

I love it when people destroy my food. Makes me feel like I did right also

 

[jakethesnake]

^^ looks very good

 

[stihl livin]

I love it when people destroy my food. Makes me feel like I did right also

Like I told my wife tonight. It’s not so much my cooking as it is the rub I use. I’ve been using the near church holy voodoo on pork with a mustard binder and letting them smoke. I did these at 230 for 4.5-5 hours. Unfortunately I didn’t eat any fresh of the smoker like normal but when I got home I warmed a few up and was happy.