Recent content by Tony P in Florida

SmokeFire Sear+ Wood Pellet Grill looks interesting. Wonder if they fixed all the issues in previous models. Although I am very interested in the griddle insert for my Genesis II

"Hi. My name is Tony and I am a pork-aholic. Sometimes when I'm at work I am thinking about what I'm going to smoke over the weekend..." If there was such a group. That might be a line that some of us say? :). I know there are bigger pork-aholics here than me.

I stopped grilling burgers for a long time. That's probably because I was doing them wrong for many years. That changed when I started to make smash burgers. But based, in part, on this last encounter with making burgers, I have a couple of takeaways which I am going to put in my back pocket...

If I make them again we'll have to try pressing down directky. I did see a couple of YouTube videos when the meat did get stuck in the hole because when the burger was flipped and was no char in these little circle areas on the burger. I still remember the very first time I did smashburgers...

In the past I've used my Lodge cast iron 14 in Pizza Pan, but I can only make four burgers at a time. I also used my grillgrates placed upside down and I could make a whole bunch of burgers at one time. But with the grillgrates, I would just place them on the grate since I didn't want any of...

A lot of folks may have experienced this already, so I may be late to the party. The reason why I use the deflector plate for the reverse sear, as opposed to putting the charcoal either at the top position center, or top position the side, was because I get more smoke flavor using the...

Made 4 bone-in Ribeyes today. Used McCormick's Montreal steak for seasoning. Steak seasoning sat on the steaks for about 30 minutes before they went on the grill Charcoal baskets centered on the bottom grate. I was little over ambitious in terms of lighting the coals. One chunk of mesquite...

This was a nice surprise. I received the book they promised me. Plus one more that I had no idea was coming :)

Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day. I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp...

First I'll say there's no right or wrong answer. Everyone has different attributes that equate to quality means to them :) One of the things I always thought about when I was thinking about going with a Weber performer kettle (cannot recall the cost offhand in 2016) or a ceramic kamado ($400...

@Brett-EDH that scoring on the butt, much deeper than mine. Yours look better, thinking that helps the rendered fat keep butt moist! How deep were the score marks? Did you score it just until the knife just hit the pork? Looks great!!

Just following up since I did a pork butt today that I posted in another thread. I used lump and the cook was 6 hours and the temps were pretty stable. I had to teeak the vents a few times until I finally locked in on my Target Temp of 275°. So the higher temps definitely help out and...

Yes, me too. I splurged for these bear paws shredder. That were made in the usa. 13 bucks on amazon. They work well. Are they better than using two forks? Not in my opinion :) But I have them now and I might as well keep them. Might work good against the home intruder in case I can't get to...

Thank you for the kind words. I let it rest for 30 minutes before I started shredding it. I probably could have waited longer but it is very tender and flavorful. I am shredding as I go. I'm not shredding the whole thing at once. The bone came out fairly cleanly. But not like them YouTube...

The butt was bone in. I can neither agree nor disagree about the shrinkage. I'm not that experienced with pork butts :-) Pulled it off at 2:00. Internal temperature was 200° when I probed it in several areas. No resistance when I probed or very very little. Still wrapped, sitting in a deep...