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Offline JR

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Re: whats for dinner tonight
« Reply #1150 on: September 04, 2017, 10:40:32 PM »
BBQ burgers, dogs and brats last night, was great. No pics though.
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Online Flyin6

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Re: whats for dinner tonight
« Reply #1151 on: September 06, 2017, 10:46:14 AM »
Smoked pastrami burgers with guacamole and pepper jack cheese


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That looks flippin great

This would have a shot to the head if I was still veganin'

Do we need a favorite burger recipe thread?
So if we do this, the rule will be you can't post it up unless you show the BTB (building of the burger process...process is silent in this case...) As in pics. And if you don't post up pics, moderators need to remove the post immediately, admonish the offender privately, and say something girly like about him in public!
Note: Girls get a pass here, because they are girls, and the girly comment would not serve to berate them, and on this site we honor womenese! So sayeth the big old guy!
Who wants to start it...On another thread...?
Takers??
« Last Edit: September 06, 2017, 10:47:21 AM by Flyin6 »
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Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1152 on: September 06, 2017, 12:53:22 PM »
Let me think on this and see what i can come up with
Nate

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Offline wyorunner

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Re: whats for dinner tonight
« Reply #1153 on: September 06, 2017, 01:05:08 PM »
Let me think on this and see what i can come up with

Start with a stuffed burger!!!!

Offline BobbyB

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Re: whats for dinner tonight
« Reply #1154 on: September 06, 2017, 01:11:14 PM »
Smoked pastrami burgers with guacamole and pepper jack cheese

You have my attention.
So, Bobby...being the calculating trained warrior NCO that you are.  Take the appropriate action, Execute!

Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1155 on: September 06, 2017, 04:08:09 PM »
Don suggested it so I thinkest he owns it....


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Offline Bigdave_185

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whats for dinner tonight
« Reply #1156 on: September 06, 2017, 04:17:23 PM »
Don suggested it so I thinkest he owns it....


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Agreed but Don just comes to this thread to drool.  No one wants to see photos of that

I also don't use a recipe when mixing my meats usually.   I follow a recipe once than I make it up from there the second third fourth time

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« Last Edit: September 06, 2017, 04:18:08 PM by Bigdave_185 »

Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1157 on: September 07, 2017, 08:27:14 PM »
Since Don hasn't started the burger thread I thought I'd post what my daughters call the "best burger yet"

80/20 ground beef
Thin slices onions
Normal fixins


Press patties, place a pile of shredded cheese in the middle. Cover with another thin patty. Seal the edges and form.

Heat the flat top and toss a pile of onions on the flat top and then press the burger into them. Slow cook until onions are carmelized and So is the meat. Flip once and finish.

Butter buns and griddle.

Serve with lettuce tomato pickle mustard and miracle whip.

Cheese oozing

Carmelized onions and meat on the flat top make ALL the difference. Not sure I'll ever grill burgers over charcoal again.






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Offline Wilbur

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Re: whats for dinner tonight
« Reply #1158 on: September 07, 2017, 10:03:34 PM »
TRN I've been looking at a Blackstone flat top Grille and also the Camp Chef...with the flat top. I like the flexibility...all meals from eggs (breakfast) to steaks (dinner....well...or breakfast! Ha)  what do you have for a flat top?

Offline JR

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Re: whats for dinner tonight
« Reply #1159 on: September 07, 2017, 10:09:42 PM »
Can you imagine if Don tried to stay a vegan!!!  :facepalm:
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1160 on: September 07, 2017, 10:29:26 PM »
Wilbur I have the 3 burner camp chef stove with the heavy steel flat top.  That way I can pull it and use pots and pans if I need to. If you want a dedicated flat top the blackstone is hard to beat. I have a friend that has one and I've cooked on it. I would say that it heats more evenly because of the 3 U burners instead of the 3 round burners.


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1161 on: September 08, 2017, 04:40:01 PM »
I also have the campchief and while I enjoy the flat top I would agree it is really hard to regulate the temps and hot spots.  I have never shopped another brand to compare. But my camp chief works for all of our canning needs also.   

I do use the cast double sided griddle on my Weber and get much of the same affect as a flat top.   


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1162 on: September 09, 2017, 08:20:56 PM »
Oh the things to put on a smoker



Went and made smoked Chex mix,

1/2 cup butter
1 cup brown sugar
1/4 cup light carol syrup
1/4 cup of chalula and franks red hot (I ran out of chalula)
1/4 teaspoon baking soda

2 cup Chex mix
2 cups cheddar bugles
1 cup cheese-its. White cheddar

Make sure to use enough cracker ish things to not make the sauce to thick

I bubbled my sauce for 1 min, smoked on 185 for two hours ish until they were hard candy like



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Offline Wilbur

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Re: whats for dinner tonight
« Reply #1163 on: September 11, 2017, 08:23:43 AM »
Thanks TRN and Dave. I had decided on the Camp Chef but recently saw a Blackstone and it looked nice. But yeah I want the flexibility to use pots or a flat top. Maybe a thicker flat top than Camp Chef's version would smooth out some of the hot spots better.

Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1164 on: September 11, 2017, 09:11:28 AM »
Its more of a design issue than a thickness issue wilbur.  The camp chefs have 2 or 3 (depending on which size) circular burners, where as the blackstones have 4 straight burners.

I have both, and they each get used for different things
« Last Edit: September 11, 2017, 09:12:24 AM by nmeyer414 »
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Offline Wilbur

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Re: whats for dinner tonight
« Reply #1165 on: September 11, 2017, 10:44:32 AM »
Thanks Nate- yeah I saw that comment. So I think one way "around that" if using a Camp Chef (I too want the flexibility to use pots etc. ) is with a thicker gauge flat top....it would spread the heat better no? I tried to find the gauge of the CampChef one but it doesn't say, but basing on the weight and size it appears the Camp Chef version is around 3 gauge (almost 1/4"- a 16"x24" griddle weighs 28 lbs.). The Blackstone one is lighter (7 gauge) but that lighter metal probably still works due to the difference in the burners?

I'm probably overthinking this anyway (shocker I know!  :rolleyes:  :laugh:) I do want the ability to use pots/pans so the camp chef still seems like the best way to go. 

Offline cudakidd53

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Re: whats for dinner tonight
« Reply #1166 on: September 11, 2017, 02:24:49 PM »
Last evening this was off the Weber with light hickory smoke; finger licking chicken in an hour!
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Online EL TATE

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Re: whats for dinner tonight
« Reply #1167 on: September 11, 2017, 05:31:57 PM »
Oh the things to put on a smoker



Went and made smoked Chex mix,

1/2 cup butter
1 cup brown sugar
1/4 cup light carol syrup
1/4 cup of chalula and franks red hot (I ran out of chalula)
1/4 teaspoon baking soda

2 cup Chex mix
2 cups cheddar bugles
1 cup cheese-its. White cheddar

Make sure to use enough cracker ish things to not make the sauce to thick

I bubbled my sauce for 1 min, smoked on 185 for two hours ish until they were hard candy like



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Smoked Chex mix brittle, genius!
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1168 on: September 11, 2017, 09:25:28 PM »
Thanks Nate- yeah I saw that comment. So I think one way "around that" if using a Camp Chef (I too want the flexibility to use pots etc. ) is with a thicker gauge flat top....it would spread the heat better no? I tried to find the gauge of the CampChef one but it doesn't say, but basing on the weight and size it appears the Camp Chef version is around 3 gauge (almost 1/4"- a 16"x24" griddle weighs 28 lbs.). The Blackstone one is lighter (7 gauge) but that lighter metal probably still works due to the difference in the burners?

I'm probably overthinking this anyway (shocker I know!  :rolleyes:  :laugh:) I do want the ability to use pots/pans so the camp chef still seems like the best way to go. 

Wil, the camp chef will do you solid.  The thick top distributes heat well but you will notice at the very bottom in particular that there is a heat differential.  You can use that to your benefit.  Overall about 75-80 percent of the surface stays pretty consistent.
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Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1169 on: September 17, 2017, 02:34:16 PM »
chili with leftover smoked brisket, home canned tomato sauce and about a gallon of home grown tomatoes.......

Nate

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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1170 on: September 22, 2017, 12:09:49 AM »
Pictures for later but brace for impact. Next week seven smokers, I think nine briskets, nine pork shoulders, and an undetermined amount of chicken for 130 people at work.  Prep will begin Saturday with a five gallon bucket and mixing a low sodium seasoning, than Tuesday is meat pick up, rub and wrap chill overnight and start smoking on Wednesday 6am till Thursday after night shift has been fed also


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Re: whats for dinner tonight
« Reply #1171 on: September 22, 2017, 10:36:25 AM »
Salivating now... i'll need my own bucket
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1172 on: September 26, 2017, 10:04:32 PM »
Let's start with a five pound bag of a low sodium dry rub of our own creation.
$400 bucks, 9 briskets, 9 boneless pork shoulders, 40 pounds of chicken legs


We trimmed, cut in half, rubbed and wrapped them to sit overnight in the coolers
We start smokers tomorrow 6:00Am for night shift at dinner time about 6:00pm. 

More photos to come


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Online Flyin6

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Re: whats for dinner tonight
« Reply #1173 on: September 26, 2017, 10:52:24 PM »
Holy Tamole!
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Offline JR

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Re: whats for dinner tonight
« Reply #1174 on: September 26, 2017, 11:27:18 PM »
Guess that is not just for you?
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1175 on: September 26, 2017, 11:42:43 PM »
Well it started a few years ago as a work party, than it turned into a organization party, so from sixty people to eight to now 140 and I'll bet closer to 150 show up.  Nope definitely not just for me.  But I'll eat it for three days in a row


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Offline Wilbur

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Re: whats for dinner tonight
« Reply #1176 on: September 27, 2017, 09:04:25 AM »
So be there at 6 you say? We need a drool emoticon! That looks great. Great price too- $400 for all that?

Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1177 on: September 27, 2017, 10:05:50 AM »
Picked it up on base at the commissary, about 25 bucks give or take for each brisket and I don't recall the shoulder cost.  Most briskets at Winnco or Costco are 40+




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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1178 on: September 27, 2017, 10:38:24 AM »



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Re: whats for dinner tonight
« Reply #1179 on: September 27, 2017, 11:02:30 AM »
cool pic, reminds me of the last supper painting, just need a couple more smokers :grin:
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1180 on: September 27, 2017, 09:44:01 PM »
Well night shift was satisfied. 



Them folks ate good plus all of he side dishes


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Offline Bigdave_185

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whats for dinner tonight
« Reply #1181 on: September 28, 2017, 12:28:41 PM »
Back on the smoke today early.  Added some cheese and some fresh chicken, sliced some brisket, shredded some pork



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« Last Edit: September 28, 2017, 03:51:42 PM by Bigdave_185 »

Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1182 on: October 08, 2017, 12:25:28 PM »
2 grain fed nebraska chuck roasts and 2 bone in pork butts...........
Nate

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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1183 on: October 09, 2017, 07:08:53 AM »
Nate tell me about the chuck roasts?  I've never seen them done on a smoker.


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1184 on: October 09, 2017, 08:48:36 AM »
Also, what's is all yous alls experiences of differences on bone in or boneless pork shoulders?  Couple of coworkers been having a debate about  it.  What say ye?


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Offline Farmer Jon

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Re: whats for dinner tonight
« Reply #1185 on: October 09, 2017, 01:06:07 PM »
I don't purposely choose bone in or bone out. I just grab what ever is in the freezer. I've done both and really couldn't tell a difference. We take live hogs to the local locker. All the meat is wrapped in white paper with a stamp saying what it is. I don't know if it has a bone or not until it thaws some and I unwrap it. We have been using a new guy lately that vaccum packs everything. So I can pick and choose a little better.

Back to the point I prefer bone out just because I dont have a bone to deal with when I cut it up.


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Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1186 on: October 10, 2017, 09:15:25 AM »
Nate tell me about the chuck roasts?  I've never seen them done on a smoker.


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here is how I do my chucks on the smoker TRN:

- rub with a little olive oil and coat with what ever flavor seasoning suits your fancy

- place in a smoker around 300deg for 4-6 hours

- if you want some drippings then put some boiling water in the bottom of the pan and wrap maybe about the last 2ish hours (sort of like braising)

- when meat reaches about your desired tenderness level, pull - rest - prepare - serve.

I took mine up to almost a pulled/shredded beef consistence, and served it like I would pulled pork. 

its doing the same thing as a crockpot roast just minus all of the (boiling) juice/water, but that's why you add a little water to the pan about 1/2 - 3/4 way thru so that you can get some good concentrated drippings for a gravey or to add back into the meat once it has been de-fatted.

Also, what's is all yous alls experiences of differences on bone in or boneless pork shoulders?  Couple of coworkers been having a debate about  it.  What say ye?


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honestly dave, there really is no real difference between a bone-in and de-boned.

1. when you buy bone-in you are paying for the weight of the bone still left in the meat (con), but on the back side you don't have to tie it back together (pro) (a solid piece of meat cooks more evenly than one that is not solid).

2. when you buy de-boned, you are paying for the meat and not the bone (pro), but then you are going to pay a little more on the price, because a human had to manually cut that bone out of there (con, and you still have to tie it back together as stated above).

(example) the next time you go to the grocery store or where ever you get your meat from, look at the brisket prices.  a full packer is almost $1 - $1.50 less than just the flat (which had to be manually cut from the point and there for is no longer the full packer). 





Nate

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Offline Superwhdm

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Re: whats for dinner tonight
« Reply #1187 on: October 10, 2017, 10:30:26 AM »
This whole thread makes me smile!  And now Im hungry for some reason.  I smoked some wings Sunday using only charred hardwood briquettes.  They were the best wings I have ever had! I keep looking at electric smokers for the whole low maintenance thing but I love the smell of real charcoal.  Keep up the good work fellas!
« Last Edit: October 10, 2017, 10:31:32 AM by Superwhdm »
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Offline nmeyer414

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Re: whats for dinner tonight
« Reply #1188 on: October 10, 2017, 02:16:15 PM »
This whole thread makes me smile!  And now Im hungry for some reason.  I smoked some wings Sunday using only charred hardwood briquettes.  They were the best wings I have ever had! I keep looking at electric smokers for the whole low maintenance thing but I love the smell of real charcoal.  Keep up the good work fellas!

try coating your wings in corn starch before you smoke them, and them after they have had their fill of smoke put a finishing char ion them from direct flame - coat  - and serve
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Offline Superwhdm

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Re: whats for dinner tonight
« Reply #1189 on: October 10, 2017, 08:00:46 PM »
Will do!  I have to try that. I love the char. On these I used a spicy rub, a bit of olive oil and straight yellow mustard. They smoked up incredibly!
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Offline cudakidd53

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Re: whats for dinner tonight
« Reply #1190 on: October 14, 2017, 02:08:09 PM »
?Build the Wall Nachos?

Sloppy Joe dumped atop a pile of potato chips!
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1191 on: October 15, 2017, 12:49:19 PM »
Where did you come up with that name?  Needs cheese!

We smoked cream cheese filled mushrooms

Smoking a meatloaf today


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Online Flyin6

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Re: whats for dinner tonight
« Reply #1192 on: October 15, 2017, 06:29:01 PM »
^^^^ Very interesting!
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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1193 on: October 15, 2017, 07:52:12 PM »
Meat loaf turned out tasty.  Added some jalape?o cheese curds with my usual BBQ mix of junk left in the fridge


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Offline JR

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Re: whats for dinner tonight
« Reply #1194 on: October 15, 2017, 08:53:19 PM »
Hmmm,,,,,,
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Offline TexasRedNeck

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Re: whats for dinner tonight
« Reply #1195 on: October 15, 2017, 09:01:59 PM »
I?ve done blue cheese but never cream cheese. Have to try that


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Offline Bigdave_185

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Re: whats for dinner tonight
« Reply #1196 on: October 15, 2017, 11:14:03 PM »
Add some chives or something to break up the cream cheese. Green onion or bacon bits Tex


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Re: whats for dinner tonight
« Reply #1197 on: October 16, 2017, 11:07:22 AM »
Did a little winter crabbing this weekend and this was the first pull. not easy to see from the pics but they are all 8-9" across! Made a low carb crab salad for the wife's diet, then proceeded to eat half a loaf of garlic bread with it :rolleyes:
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Online Flyin6

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Re: whats for dinner tonight
« Reply #1198 on: October 16, 2017, 07:19:20 PM »
Nice!
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Re: whats for dinner tonight
« Reply #1199 on: October 17, 2017, 10:13:34 AM »
Winter crabbing has been very plentiful. we're not getting our pots poached like summer, and last night I pulled 3 monsters that gave up 2lbs of picked meat. Now only if it weren't mid 30's I'd be happy as a pig in ...
Husband, Father, Gear guy, Patriot.