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BURGER MEISTER

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  1. Haha
    BURGER MEISTER reacted to Heuer in The random pictures thread...   
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    BURGER MEISTER reacted to Boomer in The random pictures thread...   
  3. Like
    BURGER MEISTER got a reaction from JeffieBoy in Boneless pork butt in netting   
    If you take the netting off, you will have quite a spread of meat to deal with.  I'd leave it on.  Much like the turkey breasts we buy with netting on.  Good luck.
  4. Like
    BURGER MEISTER reacted to MD_Ag in Enchiladas Suizas Leftovers   
    My parents came into town to visit their grandson, so last night was the perfect time to pull out the frozen pork and make some leftovers.  I prepped the grill for 350°F and went inside.
     
    To start out, I made the sauce that would cover the entire dish. I used a jar of salsa verde, some large scoops of sour cream, two cloves of garlic, and a handful of cilantro. I wanted to add some fresh onion, but was outvoted. Rules of hospitality demanded I go with my guests' (and wife's) preferences. I blended everything together in the processor, then added a bit more salsa and stirred to combine.

     
    Once the meat was thawed enough, I tossed it into the skillet with a scoop of duck fat. Got it nice and hot with just a hint of crisp, then transferred it into a bowl for later.

    The rest of the duck fat tub was put in the skillet to fry the corn tortillas. I think I fried up 16 and used 14 overall.
     
    For assembly, I scooped a good portion of the pork into the tortillas, rolled tightly, and arranged them as neatly as I could.  I was worried the skillet would be too hot from the tortilla frying, but it worked out. I really need a second one, though.  The sauce was poured over evenly and heaping handfuls of cheese spread on top.


     
    I took the skillet out to the grill and let it go for about 25 minutes. Once the cheese was sufficiently melted, I brought it in and topped with some more cilantro. For serving we had a couple each along with a nice little salad.


     
    I was really happy with my parents response. They aren't great fans of spicy food, but all the cream and cheese let them enjoy the flavor while avoiding most of the heat. Even better, I now have leftovers of the leftovers!
     
    Thanks for reading and happy grilling!
  5. Like
    BURGER MEISTER reacted to ICDEDTURKES in Chili   
    50 mph winds cold and rain means one thing
    So buying food trailer gonna do winter events we needed a new chili recipe. We both love our moms but wanted something different. So my fiancee mad scientist in kitchen goes to work. Took her hours lil this lil that add more of this. 
    She freakan nailed it, I've ate chili in hundreds of establishments, quite possibly best I've ever had.
     
    She goes try this  handing me a spoonful there is a hint of sweet from brown sugar on front and a hint of heat on backend. Totally correct. Gives your toungue a tingle. Perfect lil touch of heat and it's tasty and thick. I hate stewed tomatoes in my chili and this has none
     

  6. Like
    BURGER MEISTER reacted to John Setzler in Demo Video - DZ-260C Chamber Vacuum Sealer   
    I have sealed 300 bags or so since I made this video and it's still working very well.. no issues at all.
  7. Like
    BURGER MEISTER got a reaction from philpom in Chuck roast   
    We've used chuck for most everything nowadays.  Anything that round steak used to be used for we use chuck now.  Way more flavor and round steak has fallen out of favor.  Turns out so tender when cooked right.  Yours looks delicious.
  8. Haha
    BURGER MEISTER reacted to Scott Roberts in Watch this Dog show this Puppy how to sit on command   
    This is so cool!
     
    Scott
     
     
  9. Haha
    BURGER MEISTER reacted to Heuer in The random pictures thread...   
  10. Like
    BURGER MEISTER got a reaction from sawzall in Anyone make some sort of canopy or small shelter?   
    I finally got the back wall and table finished.    Fulfills my needs now.   If I do another one in the near future, it will be at least a 20x20 for an true "outdoor kitchen".  Pic looks a little askew because I cropped it to fill the frame.

  11. Like
    BURGER MEISTER reacted to keeperovdeflame in Pizza on an Autumn day   
    This post would not be complete, with out a few pics of the pies. 



    All in all, it was a truly amazing day and a celebration of the beauty of Fall.
  12. Like
    BURGER MEISTER reacted to 58limited in Today's Sourdough Baking   
    I haven't baked in months so I started feeding my neglected starters last week and got them going again. I chose the King Arthur starter for today's baking.

    I made "Walter Sand's Basic White Bread" from King Arthur's website: https://www.kingarthurflour.com/reci...e-bread-recipe

    I adjusted the recipe and used 150 grams of my levain which I started last night (I also used regular yeast but didn't give it time to activate so that the sourdough could have a little time to work as well). The levain is a 50/50 water flour mix with 1 Tbsp sourdough starter added so I calculated that I added 75 grams each water and flour and adjusted the recipe accordingly to compensate. It turned out great!

    Also in the picture is a Jalapeno Cheddar Bacon Rosemary Garlic Parmesan artisan dough. It also has onion in it. This is basically two different recipes that I came up with, combined, plus some onion. I made this once before and it was awesome so I hope this one turns out - it will make 2 boules. I will post pics when it is done tonight.
     
    I am also starting an overnight natural levain pizza dough, I will cold age it for 2 days before making pizza, I'll post pics here later this week.


  13. Like
    BURGER MEISTER reacted to ICDEDTURKES in Reverse seared chuckeye   
    Called Heather at L&J Meats had some 2.5-3 inch chuckeyes cut. Cool when a friend since kindergarten is your butcher.  Marinated in a charbonnet steak sauce over night reverse seared to 115 then seared to 128. One of the best steaks we have ever had. Veggie packet with ghost chili sauce, it's hot! Cold shrimp with the best  cocktail sauce St.Elmos
     

  14. Like
    BURGER MEISTER reacted to GiffS in Soapstone Swordfish   
    So one of my favorite fish to grill is swordfish.  Over the years I have developed a glaze that I like very much.  The glaze consists of :
     
    3 tbls melted butter
    1 freshly squeezed lemon 
    2 tsp soy sauce
    1/2 tsp wasabi powder
    Heat but don’t simmer or boil and mix well.  Obviously you should adjust the quantities based on how much fish you’re grilling and how salty (soy) and spicy (wasabi) you like.
     
    I set up my KJ Classic 3 for two zone cooking with a heat deflector in the low position and a grate in the high position on one side and my soapstone half moon on the direct side.  Brought the dome temp to 375 F and waited until the soapstone hit 480 to 500.
     
    Put a light coating of Alvacado Oil on the swordfish and some kosher salt and fresh ground pepper on both sides.  For the asparagus which was cooked on the in direct side I used olive oil and S&P.  The fish was cooked on the soapstone for about 5 minutes per side then moved to the in direct side and the glaze is brushed on.  Flip after 2 minuets and brush the again.  Pull the fish and brush again right before serving ( brush the asparagus if you have enough left).  Some fresh squeezed lemon and serve with rice or whatever you like.



  15. Like
    BURGER MEISTER reacted to Smokingdadbbq in New here - looking for advice   
    Welcome to the site.  I've owned 4 Big Green Eggs and more recently just bought my second Kamado Joe Classic III so its safe to say Ive got the Kamado bug.
     
    When it comes to picking a BBQ I will use the analogy of vehicles for a moment.  There are sports cars, coupes, sedans, trucks, vans, convertibles etc. which all serve a specific niche.  A two seater sports car won't do well bringing home construction supplies from home depot, and a cargo van might not perform well or be fun to drive at all but it has no issue with a full load of drywall.
     
    Coming back to BBQ's a pizza oven is a dedicated tool that if the only thing you will ever do is cook 8-10 pizzas than a pizza oven.  If all you will ever do is really long low & slow cooks a stick burner is probably your best bet.
     
    I love the Kamado Joe because its the sport utility vehicle of BBQ's.  It does everything well, and some things better than any other option.  I can do low and slow smoking, hot and fast for a steak, pizzas, rotisserie chicken, baking a pie, dehydrating hot peppers etc.  I've done all of those things and turned out some great food.
     
    If you're looking at a ceramic grill, the KJ is hands down the best I've used.  Sure the few times a year you need to turn out 8+ pizzas it might be not as convenient but a pie off the KJ using the DoJoe is pretty darn good. 
  16. Like
    BURGER MEISTER reacted to ICDEDTURKES in Hobo Stew   
    Last night made Hobo Stew, on the grill squash,green beans, potato, onions and smoked sausage. Grilled garlic and cheese sourdough 
     
    Found a ghost chili sauce at a local market and seasoned with that, liberally. It's hot straight outta bottle like really hot, once you cook with it, it's perfect flavor and spice

  17. Haha
    BURGER MEISTER reacted to Heuer in The random pictures thread...   
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    BURGER MEISTER reacted to ckreef in The random pictures thread...   
  19. Haha
    BURGER MEISTER got a reaction from AK-g in New here - looking for advice   
    Don't know about Neapolitan pizza, cause I just cook pizza.  I have the top vent open about half way after it reaches 500+ and shine my very good flashlight beam down the top and watch the cheese brown.  Never have to open the dome until I have just the right color.  Never have an occasion to cook 8-10 pizzas at a time.  Don't know that many people I'm that fond of.  
  20. Like
    BURGER MEISTER reacted to daninpd in New here - looking for advice   
    Actually, I don't know that many people I'd let in my house.  But I have made some really great pizzas for 4 on my Joe.
  21. Haha
    BURGER MEISTER reacted to Heuer in The random pictures thread...   
  22. Haha
    BURGER MEISTER got a reaction from lnarngr in New here - looking for advice   
    Don't know about Neapolitan pizza, cause I just cook pizza.  I have the top vent open about half way after it reaches 500+ and shine my very good flashlight beam down the top and watch the cheese brown.  Never have to open the dome until I have just the right color.  Never have an occasion to cook 8-10 pizzas at a time.  Don't know that many people I'm that fond of.  
  23. Like
    BURGER MEISTER reacted to Bgosnell151 in Solar Power   
    Awesome... thanks.  It sounds like it may end up being cheaper to have an electrician just wire it.  I can do the hard part of the conduit and entry to house.
  24. Like
    BURGER MEISTER reacted to Golf Griller in Rolled Chorizo Meatloaf   
    I was trying to think of something unique for my meatloaf. I decided to give it a Southwest/Tex-Mex/Mexican twist.
     
    The first two ingredients on the grill were:
     

     

     
    And off the grill.
     

     
    The corn was cut off the cob and the roasted peppers were pealed.
     


     
    The rest of the ingredients.

     
    Diced a couple of peppers, added the corn, smoked paprika, and ancho chili powder to the hamburger and chorizo.
     

     
    I put the meat on parchment paper and rolled it out.

     
    Then the stuffing began with strips of the remaining peppers and Queso Fresco crumbling cheese.
     


     
    I rolled it into a loaf and put it in the refrigerator to rest awhile I restarted the grill and brought it up to cooking temperature. Then it was put on the grill.
     

     
    The "gravy"for serving and the cheese to top the finished product.
     

     
    Hot off the grill and waiting to be served.
     

     
    Sliced and topped with cheese and green chili.
     

     
    View of sliced loaf.
     

     
    And the plated meal.
     

     
  25. Like
    BURGER MEISTER reacted to freddyjbbq in Kamado Joe in COLD Climates   
    Sometimes finding it can be more of a concern than cooking on it 

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