Happy Memorial Day. I want to say Thank you to the brave men and women who have made the ultimate sacrifice. Going to over to see family today. They asked me to make hotdog chili. If you are interested in the recipe send me a pm.

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Thanks for the heads up Vid- just grabbed some today price still good til 6/01

If you want to try the foolproofness of pellet smoker grill, without spending $$$$, the Expert Atlas is on sale for $197 reg $400 (some local stores have it on clearance for $80 )

Made by the same company that makes Pitboss, Smokehaus and Louisiana Grills - all the same parts are swappable

Comes with meat temp probe, but has jacks for a second.

1000 square inches of cooking area, get your wife's permission.

Check for your local store for clearance pricing:

https://brickseek.com/walmart-inventory-checker?sku=808216815

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https://www.walmart.com/ip/Expert-Grill-Atlas-Pellet-Grill-and-Smoker/808216815

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Apple cinnamon country ribs

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With Ciabatta garlic bread, corn
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Smoked until 165*, then put in foil pan with apples, cinnamon, brown sugar, cooked covered until 195*, then back on grill @ 450 to put a bark on it

I assume these are bootleg (like most of amazon products)

But assuming they are real, sale $10 ThermoPro Instant Read therm is a must for BBQ

It's got the magnet to stick to the side of your grill/stove/fridge

https://www.amazon.com/gp/product/B07Y51PCW7
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I have one and it works great

Some thighs and Mac n cheese in the smoker yesterday. Been adding roasted hatch chilies to the Mac n cheese. Just adds more depth in flavor! Also some cornbread in the other pan

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Anova Precision Oven for only $407 (that's less than the Black Friday price, usually $600)

https://anovaculinary.com/anova-precision-oven (its on sale, then use code - DAD20 )

Anova was the company that popularized sous vide cooking at home, and now they have an oven that lets you sous vied without the bag.

The trick is they raise the humidity to 100% in the oven, and cook at a super low temp. You then sear at the end (or put on the grill, like real men do)

Does all that air frying, dehydrating, dough proofing stuff too.

It's way bigger than it looks, make sure you have room for it
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IMG_20220607_202500031 (resized).jpgIMG_20220607_200106029 (resized).jpgIMG_20220607_194110620 (resized).jpgSpeaking of SV. Did candied carrots w/ califlower, taters (Japanese sweet and Yukon Gold), plus pork loin.

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Local pork butt, 10 hours on the Weber Kettle with a Slow ‘n Sear.

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Legs and thighs. Legs were from Costco already seasoned with a garlic rub. Thighs I hit with some Honey Bacon BBQ rub. Both were excellent, but definitely doing the thighs again.

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Thighs are just so good on the smoker!

Slow and Sear for almost everything

Another round of pulled pork smoking. Accidentally bought boneless pork shoulder from Costco! Yikes!

Glad I had some cooking rope to hold this puppy together.

Let the long slow cooking begin…. 16 hours and counting (at least that is how long I’m giving myself to cook 17.7 lbs).

Cool thing bout boneless is I decided to add whole garlic cloves in before binding together… hope that is a nice twist.

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Ready to go on for 7 hours

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So, Al Pastor.. Check.

What the heck is that you layered on top of the pineapple?? Is it a piece of chicken??

The fat cap from the shoulder. Dripping goodness of flavor cascading down the sides as it cooks

Nice idea that I’m gonna steal for my next run

The finished product. I am actually a fan of the boneless pork shoulder given I seasoned and added whole garlic cloves inside before wrapping with cooking rope.

16 hours cook and 2 hours in the cooler = yummy pulled pork.

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Finished product

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Nice spread for taco night. Yummy…

I should consider Al pastor next time.

Did you have the butcher slice your pork or you did it yourself?

Al pastor is my favorite. Would you be willing to share your recipe and process?

I sliced it up myself. Knife needs to be very sharp and pork partially frozen so you can get the thin slices. Here’s the recipe for it. Smoker for 7 hours around 250.

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Jumbo chicken wings.
$1.92 a lb at Restaurant Depot sold in 40 lb box.

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Couple slabs that tasted better than they look.

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dang!!! That is a good deal. The bigger wings allow you to stuff them if you have lots of time in your hands.

Kicks it up a level.

I've found that an electric knife is just the 60's throwback that I need for super-thin slicing without having to freeze the meat!

I tried your chili recipe,We all loved it.Thanks

So many restaurants and deli have gone under due to covid, don't overlook that CL is flooded with meat slicers.

You can get a Hobart or Berkel for ~$100 that will last forever

Freshly sliced pepperoni on a wood fired pizza can not be beat, let alone watching your guests drool as you slice smoked pastrami

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Do I NEED one? Absolutely.
Will I be allowed to keep it in my hope? ...I've been told "no."

Hmong spicy sausages and St. Louis style spareribs.
sausages are done spareribs need a bit more time.

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Packer brisket. Didn’t get a great smoke ring, but it was delicious. Burnt ends were a bonus, they melt in your mouth. Yum yum.

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Interesting I’ve never separated the two mussels before cooking a packer brisket. I imagine you’re doing it that way to make the burnt ends. I haven’t made burnt ends for a long time I may have to give this a try next time.
On my last post the Hmong sausages I cooked on a pellet grill at 270 for about an hour and a half were amazing. The sausages have large chunks of fat inside and it rendered down beautifully! They turned out better than the ribs!

The fat in the point renders the same way. It literally melts away into tasty goodness in your mouth.

Separating the point and flat is a work of art. Hard to get it perfect, but close enough.

Since just the wife and I eat the brisket, we vacuum seal and freeze most of the finished product. Except the burnt ends, they are completely consumed. ☺️

Your welcome I enjoy cooking and sharing recipes. When I was younger I had no interest in cooking but when my mother passed away I started reading some of recipes she had in a book.

Smoked a nice Tri-tip today, then finished it on my cast iron grill, medium 145 degree finish. True Texas flavor, Salt n Pepper, touch of Garlic. Served in a pretzel bun

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Did a boneless lamb leg for something different. I made a red sauce to put on it that I didn't picture.

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I love doing that, but my wife f'n hates it. Anyways, I like plain old grilled steak too. I just need some version of rare....

My old grill went kaput and already rebuilt it previously, as well as my cheapo electric smoker that was a gift. I've been waiting since Christmas to get back in the grilling game and bought this beast for Father's Day. I'm stoked!

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nice

You are the only person I know who actually owns a texas trio

Full report is necessary!

Well Vid, here is my take on it so far. I knew I wanted a multi fuel grill with at least propane and some type of smoker box, and I didn't need a "luxury" grill. I've been reading a few reviews and saw some favorable ones so we went out to take a look. It appears heavy duty. Putting it together took me about 2 casual hours, not the 45 minutes in the manual with a little lifting assistance to get it up on its legs.

This weekend I really only had time to assemble and season the grill. The propane side gets real hot very quickly when you turn on all three burners. The charcoal side appears satisfactory, I have not grilled over charcoal in many years. I started a wood chunk fire in the offset box and practiced balancing the smoke and heat using the side and chimney vents. I did have some time last night to fire up a couple of nice burgers and a pan of sauteed mushrooms on the side burner. That's all I can say right now until I get some more experience with it.

Did two 4.5 lb beef rump roast today. I cook like it's brisket. Came out really good

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Grilled Crotchfish sandwiches

There is an abandoned quarry and adjoining mine-shafts that are now on state land backing up to my property.

Everything has flooded a zillion feet deep so the state has fenced it off as off-limits.

Deep in the water are a bunch of 1/2 meter long Crotchfish. Everyone thinks they are toxic to eat, or that they are full of human flesh from all the drunk teens who try to dive into the rocky waters and disappear.

My next door neighbor, the sheriff, says they are safe to eat. He caught a few of them and we grilled them up.

I marinated them overnight in fattoush dressing, then put a little breadcrumbs and black pepper on them.

I used a silicone grill mat because I worried that the fish was too mushy to lay directly on the grates.

Used Oak lump charcoal, with a handful of apple chips just before the fish hit the grill.

Fish became nicely flaky and firmed up in 5 minutes.

Finished with a squirt of lemon

Nobody got sick, so it's safe to say Crotchfish are non-toxic to eat.

Super tasty!

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I made garlic parm chicken legs using the offset grilling method. So much better than setting them on fire with direct grilling, which would happen occasionally if I wasn't keeping a close eye on them.

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https://www.amazon.com/dp/B01NAYWNDV

If you have an older grill or pellet smoker that requires you to vac out all the ash (the new ones all have trap doors @ the bottom), Ash Master is on sale for $39

Prevents you from stinking up your normal Shopvac, and has metal vac attachments for grill /fireplace

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Everyone should Google crotch fish. Testacle eating fish with teeth! Also searching crotchfish is something entirely different.

LOL

Not sure what the scientific species name of the fish is.

Freshwater, jet black, deepwater, almost 2ft in length with gristle teeth

Locals absolutely do not eat them for fear of toxic flesh; same with freshwater dogfish - not eaten ever.

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