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I flavor brine cured pork tenderloins with rosemary, thyme and garlic. Here they are after a rinse and 3 hours of fridge drying time with some white pepper sprinkled on: After about 16 hours of 150ºF the tenderloins looked, felt and smelled done. The only issue was that at that low of a temp...

A while ago I bought some cured smoked beef tenderloin from a butcher shop that does in house curing and smoking so I decided to try and make my own. You can see the store bought stuff here in this brat hot tub cook pic: Here are my results after a 15 day equilibrium brine cure and smoking...

I tried something new with wings last night and they turned out great! You know how it's hard to season wings on the grill, spice falls off and lots just goes into the fire and the seasoning that does stick can burn? Instead I put my seasoning in a bowl and threw the wings in a few at a time...

This idea turned out great! The burger was honey garlic pork sausage meat (skins removed) mixed with ginger, garlic, leeks, a Thai seasoning with cloves and a bit of egg and bread crumbs to make it stick. Topped the grilled burger with sweet Thai Red Chili Sauce. The crunch comes from two...

Cooked this on my keg but I thought I'd share here. Really good. I woke up just before 8 and went shopping this morning. On my way home from the market I came up with this idea. Browned pork sausage meat (skins removed), browned hashbrowns, eggs, tomato, parsley, jalapeno jack and garlic...

I went to see it tonight and I really enjoyed it! We drove an hour to the city to see it in a decent theater. Before I go any further, if you are a fan of the series I suggest going to see it ASAP. It's going to be hard to live in a bubble and not have major plot spoilers cross your path. I'm...

I fired up my Weber bullet for a cheese smoke. Ambient temp was around 30ºF and I smoke cheese below 100ºF for a couple hours. After an hour and I had awesome smoke and was holding 70ºF at the dome. Water in the water pan covered by foil, I came up with this idea to help retain water in the...

Been a few weeks but I'm back to pizza on my keg. I used my NY style dough 50/50 WW, tried a 5 day cold ferment instead of 10 day this time and made two 16" pizzas. One of the pies I made was a Smoked Chicken Taco Pizza, really good. Picante sauce and fresh cilantro topped with cheese, 1 head...

A while ago I posted about a WW version of Bryan S NY Style pizza dough http://tvwbb.com/showthread.php?60651-WW-version-of-Bryan-S-NY-Pizza-Dough-2-16-quot-Pies-on-my-Kamado-Pic-Heavy I recently tried it again at 50% WW. I liked the dough better, it handled and performed more like it should be...

A number of years ago Bryan S posted a NY style pizza dough recipe and helped me get it working for me. I made it regularly for over a year in my oven .. then quit. Now I have a kamado and this was my first attempt of the recipe on my keg .. but I couldn't make it easy on myself, this was also...

These guys: What a great piece of steak on sale for $7/lb. It's dense dark red meat with good flavor, little to no gristle, and awesome hard white fat. At noon blotted them, hit them with some woos, oil then Montreal Steak seasoning ... back in the fridge. 3PM: on the counter. 5:30PM: 7...

I made this for a local contest on my Napoleon Mirage charcoal grill (M605RBCSS). It's essentially a 600 square inch SS gasser design that uses charcoal instead. The rotisserie 'burner' hangs at the back and you load lit charcoal in it. It is sort of an inverse Santa Maria grill ... instead of...

Flavor brined this bird, skinned it, put my Cajun dust on it now it's smoking with cherry. Left skin on the wings and tied them to the body but left the legs lay out. Cooking at 275ºF on my Big Steel Keg, it'll be done in a couple hours. This turkey has bark. It was very good, cooked for...

145ºF for 16 Hours - Double Diffuser Smoked CuredBeef Hi all! I'm cooking mostly on my Big Steel Keg these days .. haven't used my WSM for perhaps 3 years now, but I fired it up to smoke some beef I cured. I managed to run it at 140ºF to 150ºF for 16 hours on a load of briqs by doing a double...

Hi All! Long time, no post! Love the new board so far!! I'm back to enjoying BBQ as a hobby instead of a career and hope to be spending more time here. For four years I was working for a company selling charcoal smokers and grills (WSMs, Eggs, Kegs, Char-Grillers, kettles etc), Bradley...

Hi all! Pretty fired up about my new charcoal grill, the Napoleon M605RBCSS! I first laid eyes on this three years ago and I bought it this year. Guessing they aren't selling well for Napoleon ... my ser# is 676. Broke it in tonight with a burger cook followed up by wings. Had to get it...

Fired up the WSM last night for the first time since I bought my Keg a year ago! I even broke out the Guru Smoking Jacket, didn't bother with the ET-73. Set my vents, waited an hour to be sure it didnt go out then went to bed. I used a full ring of the Maple Leaf briquettes and didn't have to...

So I think I found pomegranate molasses. I need 5 batches for the recipe for a rib cook I'm doing ... can't mess this one up. Couple of concerns ... the recipe says in brackets concentrated juice. Look at how thick this stuff is .... ? The bottles were dusty and the stuff is brown, not red...

Got my hands on a Bradley digital electric smoker to try out for a while. I think the first thing I want to make is jerky, want to try it this week. Found this recipe by David Lohrentz and I think the brine cure with salt and pink salt is the way I want to go. It states 24-48 hours soak ...

Cooked some more mock tenderloins today over Jack Daniels Charcoal (briquettes and oak barrel chunks). Really nice smoke, oh yeah! I dumped into a chimney, removed the wood chunks, then dumped lit chimney in keg. The briqs, imho, appear to be infused with JD barrel sawdust. Took maybe 10 minutes...