Leaderboard

Doing 6 butts tonight on my new Timberline 1300 and just got them on the grill. Five of them are for pulled pork BBQ and I am doing one with seasonings for some Carnitas. Here is a shot of them on the grill. I"ll post some more when I take them off this afternoon.

The parade of colorful Timberline output recently is going to break us. I need a bigger deck and patio...

Today is test day for fresh sausage made with chicken breast. Using German Sausage seasoning from Walton's for the test. Made 1 pound each of following: 1-Seasoning plus 1 tsp olive oil 2-Seasoning plus NFPM 3-Seasoning plus soy protein isolate emulsion 4-Seasoning plus commercial fat replacement Results to follow.

I managed to accidentally drop some hot charcoal on the plastic shelves and burned/melted them a little. I decided to make replacements out of wood and stain them to match. I think they turned out well, of course if I did it again I would do it a little better lol. I’m now jonesing to build a table.

Posted something similar before. This was an especially good version. I do this cook frequently. When I have a last minute craving for pizza but don't have the time for dough. I use personal sized Caserole dishes for this. Add a little cooked pasta in the bottom. In this case I used a Roasted Garlic and Parsley Fettuccine. Add a generous amount of homemade pizza sauce. The pasta will soak up a little bit of the liquid out of the sauce so you need a generous amount or you'll end up with a dry dish. Added cubed up fresh mozzarella and fontana cheese. Some shredded mozzarella. Sweet Italian sausage and ham. Oops I forgot a picture. Small chopped green peppers and onions and finally some pepperoni. Pepperoni always goes on last so you get nice crispy pepperoni. I put it in the Primo Oval Jr, indirect at 450* dome temperature. 35 minutes later it doesn't get much better than this. If you don't have personal sized Caserole dishes get one for every member in the family. It's an awesome way to serve certain meals. @freddyjbbq and @bosco to do this cook in my WFO I would first take the oven up to about 800*. That cleans the dome and helps heat soak the WFO. As the temperature was slowly drifting back down I would put it in the WFO at around 500*-550* and rotate/shuffle around after 15 minutes.

Looks great. I bet it smells fantastic around the grill also. Looking forward to the finished results.

A buddy and I got a 17# Gold Waygu Brisket from Huntspoint a couple weeks ago from a sale on Woot.com. We made plans to cook it up tonight. Weather is looking like we are supposed to get 5-8" of snow and 35 mph winds tonight. I will let you know how it goes!

Bro! That is some serious BBQ action! How did we season the shoulder for carnitas? Will you spritz during cooking process? Thinking of running to store this morning and giving carnitas a try tomorrow for game day. Thinking Ng I’ll need some limes & cilantro

So far so good. Was amazed at the marbling of the thing when i got to trimming it last night. I was very conservative with hacking off all the fat, but still managed probably 5lb worth. Put it on at midnight, cooked for 6 hrs and just wrapped it.

Look st all that grillestate!!! Looks awesome

Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!

Go to Lowes. Buy a 3" x 36" piece of welding steel. Use a dremel tool and cut to length. Put it in a vise and put 2 small off setting angles in the ends so it stands on end. Only cost about $10 and works great as a side heat shield. I've had this almost from the beginning of the WFO adventure and use it almost every cook. I put it in twords the end of the heat up phase a few minutes before the food goes in. Keeps the side from burning. Not the best picture but you should get the idea.

Cubeing easy enough and melts just fine. I'm becoming a serious fan of 1/2 fresh mozzarella and 1/2 fontana cheese. It's just a tasty combination.

I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here

@tomlevine1 There's a thread on here I made which has some useful information. If you have any questions free to ask there (or PM me). I won't be much help if you're talking about soldering it yourself but I might have the basics down at this point. Even if you don't end up building it, it's a pretty solid option, in my opinion, and at least worthy of consideration. The Virtual Weber Bulletin Board has its own forum dedicated to HeaterMeter and there still seems to be some activity, though I feel like its died down since years past. I copied and pasted the image address from the Facebook photo. Probably not as ideal as a Google doc but it's something. Here

Thanks my man!

Funny, I was thinking I could have gone for 5 or six of those. Similar train of thought. Different girth in all probability.

No more uni pro for Freddy!!! He is in the big leagues now with a huge upgrade!!

You're right! I didn't look deep enough into the web site. I'm sorry to see that. I'll soon need a new pit temperature probe as I've overheated mine. It's only good for 700° and I had it in a pellet grill. A grill, not a smoker. It's similar to a Weber Kettle but augers pellets into a burn pot based on set timing rather than burning charcoal. (I grilled on it twice and sold it for half price.)

Ps, the bacon was cooked on our Traeger Ranger. It is an AWESOME little grill and produces a good smack of smoke flavor! we love and use it often!

First time using the point for burnt ends, but won't be the last. After cooking I cubed the point, sprinkled some Bad Byron's, and mixed with 1/4 honey and 3/4 BBQ Sauce and put it back on the grill for about an hour at about 350. Meat candy!!!! They were awesome.

Plated. Absolutely delicious. Just a beautiful day and evening on into night. We are snowed in no plows on the street, and who cares. Love you folks.

On the kamado. Smells amazing. Probably pull it at 3 hours. All that's left to do is pick out a nice red and watch my lovely wife make her famous garlic bread. Nice Quiet New Year, for us. Happy New Year to all of you and your. May God grant you Grace and Peace during the coming year. By the way, it's still snowing and has been most of the day.

Lamb shanks are the cut between the knee and the hoof. In cooking terms they are a bit like a brisket or a pork butt, in that they are all muscle and get a lot of work when the lamb walks and runs. As such, they need a long cook to make them amazingly tender. They are truly my favorite lamb cut because of the flavor they deliver. A long braise of 2 1/2 to 3 1/2 hours works well. Along with the white beans I add a couple onions, carrots, and celery. One Quirk to the recipe I use is one onion is kept whole and pierced with a paring knife. 6 all spice berries are pressed into the slits. Why, I don't really know other than the guy I got the recipe from says his Greek Grandmother did it this way. Though I have no idea who she is just from the way she cooked, I wish I did. Therefore I do it as well, in her honor. I also add some tomato puree, 10 cloves of garlic, 2 bay leaves, some fresh rosemary and thyme, along with some dry white wine. chop the veggies and stud one onion with all spice Dice up some bacon Brown the bacon creating a fond Pull and reserve the bacon Slather the shanks in olive oil and sprinkle liberaly with coarse sea salt and cracked pepper, then roll the shanks in all purpose flour to coat them. Brown the shanks nicely in the bacon fat and a little oil, if needed, to get a nice crust Put the whole thing together and put it on the kamado at 350, checking it at 2 hrs. Tip the stuff that sticks to the bottom of the pan from the bacon and then from when you brown the shanks is pure money when it comes to flavor. The recipe says to cook this covered, but taking advantage of the fact I am cooking inside a ceramic pot already I let it cook uncovered.