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lunchman last won the day on July 11 2019

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    Goldens' Cast Iron Cooker

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  1. It's almost embarrassing to post this, but this thread made me take a good long look at my kamado and realize it was well past its time for a good cleaning. The dome of the Goldens' was caked with creosote so I took a flexible putty knife to it and here's only some of what I scraped off. The first pic is with the lid open and the crud sitting at the bottom, waiting to be brushed out - Yeah, I'd say it needed a cleaning. I brushed it afterwards with a brass bristle brush, did the same to the inner body which wasn't near as bad. No pics of the dome beforehan
  2. Looks great from here and quite delicious. Sometimes our plans don't always work out and I've also found that cooking a meatloaf in a pan can be problematic. After a very similar and somewhat greasy failure I now either cook it right on the grate or a rack on a pan.
  3. Thanks, folks. Researching history of this dish, recipe variations, etc. reminded me of a coworker many years ago who hailed from either Kentucky or Tennessee and tried to introduce me to the virtues of Burgoo. Back then I wasn't at all into cooking and politely listened. These days I'd be picking his brain for the recipe. Brunswick Stew, Burgoo, Hobo Stew, Mulligan Stew, Irish Stew.... I guess it all comes down to whatever you got, throw it in the pot. It's all good. I enjoy reading about the regional variations and will be giving them a try once in a while. -Dom
  4. I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else! A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer
  5. Thanks. And thanks for confirming my suspicion that these were short ribs. I usually scout out the meats in my local grocery, checking for beef ribs since I've been wanting to give them a try. But they're normally $9 to $11/lb and I wasn't in the mood for experimenting that much, especially when they didn't look all that great (and most times they're back ribs). I even asked the butcher one day what a rack would cost and it was near $100, much more than I was willing to spend. These were only $4.49/lb so I snatched two packages. Definitely a bargain, now that I know what I grabbed
  6. This is the first time I've ever made these in all the years I've been grilling. Either my grocery store had very little on hand or the price was more than I was willing to pay, but last week I picked up two packages of Beef Back Ribs. My understanding is that Beef Short Ribs have much of the meat on top of the bone, which these did so perhaps they were mislabeled. Doesn't matter, they still turned out great despite this being a first time for me. My hat's off to Chef Tom from atbbq.com for his excellent videos re: trimming techniques which I used. I've actually been binge watching
  7. Awesome job on the bread and the open faced sandwich looks delicious.
  8. I was thinking blueberries over cream cheese, then did some searches on Galettes and found many that just use fruit by itself. So an apple pie filling, peaches, etc would be great in this. I think the trick is not to load it with filling. I'm definitely making this again with some sort of fruit.
  9. Thanks all ! Loads of fun to make, but I found that griddled bananas don't keep well in the fridge for serving the next day. Bummer. But the bacon keeps REALLY well. I may have to make pig candy a bit more often.
  10. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg wa
  11. Nice job on the dome. I bought a smallish round one, been wanting something a bit larger and yours is a great idea.
  12. I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix -
  13. That's the fun part of making pastrami, when you taste it and know you nailed it. The problem for me is I want to make more! My wife then asks how much pastrami we're expected to eat. Of course, to compensate and use it all the sandwiches get thicker and thicker, like on the order of 3 to 4 inches. Not a bad thing I suppose.
  14. Nicely done, looks amazing. But I've gotta agree with @Kamado Tom that this has become so much easier since buying the Blackstone. A super impressive looking meal and my hat's off to you for all the work preparing it. Two thumbs up!
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