I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Mother bought me a 36” Blackstone outdoor griddle for my 40th on Saturday. So we’ll be firing up some backyard hibachi! Steak and scallops, hibachi veg, and fried rice. And yum yum sauce. [Reply]
Smoking (low), sous vide, and then searing a 2lb porterhouse.
I have not done this technique with a big steak but after doing so with a tri-tip, I am going to take a chance. The tri tip was sliced thin for sammies and was fantastic. [Reply]
Originally Posted by TimBone:
Was it KCUnited that made the smoked meatballs?
I'm looking for a decent recipe. I made some, and the smoke added a nice flavor, but the recipe was pretty bland.
That was me that posted them recently. Man, our meatballs are my wife's creation. I'll ask her the details but I know her key ingredient is the homemade gravy, but you could use any gravy that you think is good. We like a more savory, less sweet gravy than most of the gravy available to us commercially so we make it. The rest I believe is 75/25 ground beef/pork, bread crumbs, the gravy, parm, and oregano. I'll find out for sure though, but I know the key is the gravy. [Reply]
Originally Posted by Fire Me Boy!:
Mother bought me a 36” Blackstone outdoor griddle for my 40th on Saturday. So we’ll be firing up some backyard hibachi! Steak and scallops, hibachi veg, and fried rice. And yum yum sauce.
I used to have one ( a plate steel flat-top) in my old house's outdoor kitchen. It wasn't beautiful but it was functional. Once you use one they are addictive.
I bought it at a used equipment place in the West Bottoms. I bought a cast iron waffle iron at the same time. I was like 7 floors of restaurant equipment. [Reply]
Originally Posted by Fire Me Boy!:
Mother bought me a 36” Blackstone outdoor griddle for my 40th on Saturday. So we’ll be firing up some backyard hibachi! Steak and scallops, hibachi veg, and fried rice. And yum yum sauce.
I've tried to re-create the good yellow sauce like the restaurant and no dice yet! [Reply]
Originally Posted by KCUnited:
That was me that posted them recently. Man, our meatballs are my wife's creation. I'll ask her the details but I know her key ingredient is the homemade gravy, but you could use any gravy that you think is good. We like a more savory, less sweet gravy than most of the gravy available to us commercially so we make it. The rest I believe is 75/25 ground beef/pork, bread crumbs, the gravy, parm, and oregano. I'll find out for sure though, but I know the key is the gravy.
I've never found any commercial gravy I like [Reply]
Originally Posted by KCUnited:
That was me that posted them recently. Man, our meatballs are my wife's creation. I'll ask her the details but I know her key ingredient is the homemade gravy, but you could use any gravy that you think is good. We like a more savory, less sweet gravy than most of the gravy available to us commercially so we make it. The rest I believe is 75/25 ground beef/pork, bread crumbs, the gravy, parm, and oregano. I'll find out for sure though, but I know the key is the gravy.
Thanks, man. If it's too much of a hassle to get the details, I can surf the web for one. Definitely looking to change it up, though. [Reply]
