It makes a very, very good brisket. Sous vide for a day, finish on the pellet smoker. Very, very good pork butt and amazing pork belly. The best biscuits & breads too. It's the go to oven unless it needs a clean flavor like baking macarons which is a fucking hard cookie to perfect.
freeze dried American made beef
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Anyone have a Kamado ?
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Dragon?
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No the Kamado Grills - like Big Green Egg but apparently better.
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Parents had one, seemed to like it.
Heavy though, don’t plan to move it much.
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Ace hardware sells those egg things. Very impressive. I can see one in my future.
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Priced one a few weeks back while shopping for a range hood.
$2400.
I’ll just stick with my camp chef woodwind.
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Oh, and you’ll need a crane to move it.
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Priced one a few weeks back while shopping for a range hood.
$2400.
I’ll just stick with my camp chef woodwind.
had to replace the fireboard probe... though this thing gets used daily.
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Just bought a 6 burner gas range for our new kitchen. I still won’t use it more than I do the blackstone griddle and camp chef pellet smoker.
When I replace the deck out back I will incorporate an area with a cover just for those two appliances.
I have a spice blend that I’m thinking about selling. I’ve been asked for the recipe many times but never gave out the ratios, only the ingredients. Only thing on the way now is the fact that it packs after sitting for a few days. I do not want to add an anticaking agent, only the good stuff goes in. Right now it has a 9mm jacketed round for a mixer ball, which works ok but I can’t sell it that way.
Still working on it, you know, in my spare time.
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You’re gonna need some OT for that.
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I’ve been asked for the recipe many times but never gave out the ratios, only the ingredients.
Ingredient list please?
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Dont forget the ratio this time!!!
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Ingredient list please?
lol
Garlic
Onion
Celtic Salt
Butter
Chicken and Turkey blend.
Add black pepper for beef.
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try this on fried chicken when you get bored, and pressure fry it. it's a close replica of marion kay's 99-x seasoning, which is colonel sander's original mix.
- Salt: 2 tablespoons
- Thyme: 1/2 teaspoon
- Basil: 1/2 teaspoon
- Oregano: 1/2 teaspoon
- Celery salt: 1 teaspoon
- Black pepper: 1 tablespoon
- Dried mustard: 1 teaspoon
- Paprika: 2 teaspoons
- Garlic salt: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- White pepper: 1 teaspoon
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Too much for me, I like to taste the meat, especially when I smoke it.
Sent it to my wife, she’s the fryer, I’ll let you know.
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A good rub is the most overlooked part of smoking something IMHO.