So still bachin' it, and had the hankering for some smashburgers tonight. I couldn't find any 80/20 at the local market, and when I asked, the butcher replied "I don't have any 80/20, but I'm putting out some 93 soon." Umm, no.
A few other stores later, I found some 80/20, and took it home. I had already thawed out some St. Louis ribs, and was planning on them for tomorrow, but after a few beers I decided that I could take on the world, so preparing two meals at once wouldn't be a problem.
I put the ribs on the Smokefire at 200F, and let them go. Figured on about a 5 hr cook. I pulled out the Blackstone later and got the ground ready and got the buns toasted up and the onions caramelized. I make my smashburgers at 3oz, because we like to make double burgers. I keep them relatively simple, just onions, ketchup, mustard, and a little mayo. Oh, and cheese of course. Came out great. My daughter was home from one of her many jobs and had one. I didn't realize that she hadn't had them before, with being away at school. They were a big hit with her, and we're probably going to have them at her college graduation party next week since they're so quick to make.
Pretty impressed with the little 28" Blackstone so far. Only a half a dozen or so cooks in, but working great. I was planning on getting the large one, but with smashburger and quesadillas being main things that I would use it for, I didn't want to have the larger unit taking up so much patio space.
Meanwhile, the Smokefire chugs along, running it at 200F for about 2.5hrs, using Sam's Club Smokehouse pellets. I've found that with the Smokeboost setting being time-based and not temperature-based, it seems to be calibrated for the smaller Weber pellets. I have found that I get better results on Smokeboost when running Weber pellets, and when using the larger "normal-sized" pellets, just running it at 200F. When using Smokeboost on the larger pellets, the temp tends to run lower, and depending on the ambient temperature, can result in a safety shutdown. Cranked them up to 275F somewhere along the line, I checked the ribs periodically, and when about 3 hrs or so in, wrapped. Once that was done, I basted with a sauce that my daughter brought home from Safeway, Signature Select Sweet and Tangy Bourbon, and put back on for a short time to set. The sauce was outstanding. I usually make my own but this was really very good.
![20210618_185830[1].jpg](https://tvwbb.com/data/attachments/30/30594-f4404b4388fa8b431be78a62901e5613.jpg "20210618_185830[1].jpg")
Ribs came out fantastic, just right.
![20210618_182015[1].jpg](https://tvwbb.com/data/attachments/30/30595-0104a68ae4211b73e230365e8229108c.jpg "20210618_182015[1].jpg")
![20210618_182220[1].jpg](https://tvwbb.com/data/attachments/30/30596-f2761b080bdfe1c3d138c9d7c0dc7e1e.jpg "20210618_182220[1].jpg")
Also had a giant chocolate chip cookie afterwards, but no pic, I ate it too fast. Ok, feeling sleepy now. Signing off...
A few other stores later, I found some 80/20, and took it home. I had already thawed out some St. Louis ribs, and was planning on them for tomorrow, but after a few beers I decided that I could take on the world, so preparing two meals at once wouldn't be a problem.
I put the ribs on the Smokefire at 200F, and let them go. Figured on about a 5 hr cook. I pulled out the Blackstone later and got the ground ready and got the buns toasted up and the onions caramelized. I make my smashburgers at 3oz, because we like to make double burgers. I keep them relatively simple, just onions, ketchup, mustard, and a little mayo. Oh, and cheese of course. Came out great. My daughter was home from one of her many jobs and had one. I didn't realize that she hadn't had them before, with being away at school. They were a big hit with her, and we're probably going to have them at her college graduation party next week since they're so quick to make.
Pretty impressed with the little 28" Blackstone so far. Only a half a dozen or so cooks in, but working great. I was planning on getting the large one, but with smashburger and quesadillas being main things that I would use it for, I didn't want to have the larger unit taking up so much patio space.
Meanwhile, the Smokefire chugs along, running it at 200F for about 2.5hrs, using Sam's Club Smokehouse pellets. I've found that with the Smokeboost setting being time-based and not temperature-based, it seems to be calibrated for the smaller Weber pellets. I have found that I get better results on Smokeboost when running Weber pellets, and when using the larger "normal-sized" pellets, just running it at 200F. When using Smokeboost on the larger pellets, the temp tends to run lower, and depending on the ambient temperature, can result in a safety shutdown. Cranked them up to 275F somewhere along the line, I checked the ribs periodically, and when about 3 hrs or so in, wrapped. Once that was done, I basted with a sauce that my daughter brought home from Safeway, Signature Select Sweet and Tangy Bourbon, and put back on for a short time to set. The sauce was outstanding. I usually make my own but this was really very good.
Ribs came out fantastic, just right.
Also had a giant chocolate chip cookie afterwards, but no pic, I ate it too fast. Ok, feeling sleepy now. Signing off...
