Search results

I haven't been around for a bit so I may have missed this but does anyone know when the stainless steel grates skyrocketed in price ? After a 9 month hibernation I fired up my SS Performer at the lake house this weekend and notice the grates weren't in the best of shape. Every spring I say I...

Just got the email, $12.88 / 40 lbs (2x 20#) = $0.32. Not as good as previous and my ad says limit 10 packs per customer. Guess I will have to go twice. Valid 8/29 - 9/4

Just got the email my local Lowe's will have the 2x20# for $12.99 for their Labor Day sale and it's running early. Not the greatest deal @ $0.325/lb. I think Sam's club usually has KB for that. Home Depot usually comes in at $0.25/lb or less. That and Lowe's usually has a limit. Hopefully the...

I needed some pork in my freezer and for some ABTs for Sunday so I went to Sams to grab a 2 pack on Friday…. And they were out. Well they had 6 left and the lady in front of me had asked for all of them & offered me a pack, but I said I could find something else. Looked through the pile of...

Been cooking a lot lately, just haven't had time to posting anything. So here's a compilation, in no particular order. Cooked 10 butts for a local church and my own freezer. 35 lbs for the church Herb rubbed pork loin, half sliced thick for dinners the other a little thinner for sandwiches...

I have read a little bit on making your own extracts. Would like to know if anyone on here has a good process or recipe. In particular I am looking to make a pecan extract. Thanks!

We got tasked to cook a whole hog for a party with about 50 guests. I was going to do a 75-80 lb hog but found out it would be cheaper to do a 100 lb hog, and they get to keep the leftovers. This was our first whole hog on the Lang 84 and my first whole hog cook. Hog showed up at 120 lbs, so...

This is my first year with a garden, and I am not sure I can ever go back to store bought tomatoes. So for dinner I needed to use some tomatoes, but wanted something I hadn’t made in awhile. Setup: These heirlooms are pink Berkeley tie dye. They are the best tomato I have ever eaten...

Awhile back my brother in law was given a deer hind leg and did not have room in his freezer, so it came to my house. I looked at a few different ways to cook it, but most I found were to either stew or braise. Many thanks to some advice from Kevin and he also pointed me to this thread here...

I haven’t made pizza in awhile, but did find 2 frozen balls of dough, from Rita’s Dough Recipe. I set them out Wednesday night in the fridge to thaw overnight, then in bowls to proof while I was at work. I picked some basil & tomatoes from the garden and the mozzarella from the local market...

I am trying to use up all my swiss chard out of the garden, it’s not liking the heat we are getting. Pulled some ribeyes out of the freezer. I cut my wife’s in half, she isn’t a big eater. Off to rest for a few Time for the chard Plated Thanks for looking

Last couple of years we have started a tradition for father’s day. I cook up 3 racks of ribs, get some good beer, and make a couple of easy sides for my dad & brother and watch the open. So here’s this year. Some spares cut to STL On the smoker at 275° with pecan and hickory...

A couple weeks back I cooked a case of butts for someone to portion and freeze for use later. Ended up with a 70# case of 8 butts. Final yield after pulling was right at 35 lbs. Headed up to the lake house on Friday afternoon and got them cooking.. My uncle made some jerk wings and pork...

No, I didn't find one. I know that is why you clicked this. I am however going to design one for myself. I have access to my BIL's family metal shop. I have 2 reasons for doing this. One, the legs on the new 26 are awfully weak and I was going to replace them with something stronger. Two, it's...

I have never really trimmed anything off a pork butt. When I first started doing them I did a little bit, but now it just seems like a waste of time. It will cook off or be pulled out later. I have cooked hundreds of lbs of butts this way and it works for me. However, if I did want more bark...

This is a little combo post. A couple Fridays ago my sister came by and we did shrimp & flat iron tacos. Wife was gone for the evening, so when she came home and heard what we had, it was required to be made the following week. I have been extremely lazy with the camera lately, so here are a few...

Got some inspiration for last night’s meal from Jime Lampe Roasted some baby yukons and put some kielbasa on. Veggies in waiting Keilbasa topped with peppers & onion, grilled zuch & squash, and spicy aioli on top of the yukons.

A family member picked up some heritage pork from a local farm and brought me the tenderloin. They raise Tamworth and Tamworth – Berkshire cross breeds. It was frozen so I let it thaw in the fridge for a couple days and cooked it on Monday night. For the tenderloin I started with S&P and...

I am pretty burned out on lot of the rubs I have been using and I am going to start using some new ones this year. Does anyone have a good ratio to go by as far sweet, heat, and savory spices and flavors ? Obviously heat will vary depending on the pepper used, but for my first new rub I am...

My weekly fish intake: Striped bass fillet & squash with olive oil, s&p Topped the bass with a little chive butter. This is my first year with a garden and I love having the herbs right there. A little more chive butter while it rest. Squash Plated Not...