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Yesterday I smoked a Tri Tip in the 14 WSM. I was going to do a post about it but the weather sucked so I didn’t take many photos. But to keep this smoke related here’s what I did take. Fast forward to tonight I made Cronch Wraps. Not to be confused with Taco Bell’s Crunch wraps. Windy...

I had planned on doing smoked chicken wings today but we had 20-25 mph winds and sideways snow. So instead I set up my fry station in the garage and fried up some super crispy wings. Had a packet of NOH Hawaiian Spicy chicken seasoning. I’ve never tried it before so gave it a go. I sort of...

I was out walking my dogs in the forest and found a Smokey Joe all by itself sitting by a tree. Several miles from the nearest road. Like new condition. So I felt I had to rescue it and bring it home Just to keep it foodie here’s what I’ll be cooking for Christmas dinner! It’s a roast beast!

For Thanksgiving we did the typical spread. We’ve been doing turkey breasts instead of whole turkeys the last several years. I still spatch the breast. Cooked it on the 14”WSM. I used the carcass and back bone to make a stock. I decided that with the stock I’d make Albondigas. Instead of beef...

For elk camp this year I prepped most of our food at home I smoked ribs and Scarbelly hot wings on the 14” WSM. I made egg muffins with homemade breakfast sausage. I saved one cook for camp. Did a Tri tip cooked over western juniper. Was super tasty! Broken top The Three Sisters...

Some asked about the no knead bread recipe from this post : Wing and Ribs Its a quick and easy bread to make. 10 minutes prep, two hours (minimum) rise time @ 70°f, 25-35 minutes bake time. Pretty simple to make Here's my recipe for no knead bread 170 grams of 100°f-110°f water 7 grams Yeast...

Made weekday lunch foods before the weather turns. Injected wings with Frank's and beer. Seasoned with chipotle, garlic and onion powder. Smoked with cherry and KBB. Ribs I marinated with Bachan’s Spicy Japanese BBQ sauce. Seasoned with white pepper, black pepper, onion and garlic powder. Same...

Spent a week hunting and decided to pre cook most our dinners so we could maximize our hunting time. Premade wings, Tri tip and a smoked meatloaf. Also premade sausage breakfast burritos but those ingredients I did on the Blackstone.

A friend was camped at a real campground so I went and joined him for a couple days. It was really nice. We did had two hours one day of smoke from one of the forest fires (couple hundred miles from where we were camped) one morning. After that it was all sunshine. I didn't take any photos of...

My wife is out of town so that means I get to have pork! I marinated a pork chop in shoyu, fresh ginger, minced garlic and white pepper for a couple days. Seared that off on the Blackstone and made myself a modified Loco Moco. I made pork gravy from some leftover pork bone broth I made for...

Had a large pack of boneless skinless thighs to use. Made a simple Vietnamese inspired marinade. Vac packed with the chamber packer and let sit in the fridge for three days. 325° pit temp KBB no smoke wood. Cooked until it looked right. Flipped once during the cook. Marinade: 1/4 cup soy...

Surf and Coop! Smokey hot wings and grilled Albacore tuna.

Just got back from spending 8 days in the woods. I didn't take a Weber this trip. We did all our cooking on the Solostove Bonfire with the Gabby Grill 18" Santa Maria attachment (made for the 18" Weber Kettle) and the Blackstone 22" flat top. If you have a Weber kettle and don't have the Gabby...

Maybe for some but I love having egg drop soup for breakfast. After all it has eggs right? The stock I used came from the remains of a spatchcocked chicken I cooked on the 14” WSM this week. Added a nice char flavor to the soup. Here’s the recipe: The recipe is my moms. It makes one large...

Happy Memorial Day! Thank you to all who served! Not cooking anything special today. Actually going to have last nights leftovers. Which was Tri tip that was cooked on the 14” Weber using KBB and cherry. This morning we made waffles using the cast iron waffle maker. We were supposed to have a...

Marinated a Tri tip for 24 hours then into the Sous vide all day. Finished it with a quick sear on the BabyQ. I made a gravy from the bag drippings and used the pepperoncini like a chimmichurry. The night before I made fried rice so I served the steak on top of some of the left over fried rice...

Hatch chili turkey meatloaf. This idea popped into my head a few days ago. Last minute I decided enchilada sauce would be good as a glaze. Didn’t have any homemade so had to use canned. Originally I planned doing my typical right in the grate cook but I wanted the mix to be a bit loose for...

Sous Vide Tri tip with a quick sear. Sous vide was 125°f for nine hours. Tri tip was marinated in Henderson’s relish, fish sauce, white pepper and chopped garlic for 24 hours. Baked potato and a cold cauliflower feta salad. The cauliflower is seasoned with olive oil, paprika, garlic powder...

Last summer I acquired a whole 16lb fresh caught Chinook Salmon while on a trip to the coast. I had it steaked and then I vacuum packed it. We’ve been grilling it but I throughly I’d mix it up a bit this week. With the crappy cold snowy weather I decided chowder was in order. Temps were only...

Cold, snow, hail typical weather for November but we’re getting it in March. So we had a full Turkey dinner! I bought two small turkeys at Thanksgiving and froze one. Spatched the bird. 14” WSM running 365°. Pecan wood and KBB. Of course right after I got the pit lit we were on a full blizzard...