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landscaper

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  1. Like
    landscaper got a reaction from JeffieBoy in Boston Butt stalled temp. Help!!   
    Relax and drink a beer. Its normal. 
  2. Like
    landscaper reacted to 1indy500 in low temp cook   
    Thanks , temps stabilized nicely after a while, tossed on the ribs and had a few cold beers
     
  3. Like
    landscaper got a reaction from ckreef in Boston Butt stalled temp. Help!!   
    Bump the temp to 300 and like ckreef said wrap it now.
  4. Like
    landscaper got a reaction from fotomatt1 in Boston Butt stalled temp. Help!!   
    Relax and drink a beer. Its normal. 
  5. Like
    landscaper reacted to cmiller in Blackstone Griddles (or any propane griddle)   
    I bought a camp chef expedition 3 a little over a year ago to use at our RV (which we take to a seasonal spot in the Blue Ridge Mountains from April to October)  It has a griddle that covers two of the three burners and I broke it in on our screened back porch before camping season started last year.  By the time we moved it to camp I was hooked.  I loved it so much I bought a Blackstone 28" to replace it on the porch.  After a couple months, Amazon put the 36" Blackstone on sale so I decided to pass the 28" down to my daughter and son-in-law and go for the 36".  The main reason I did this was to stop my son-in-law's drooling over the 28" griddle every time he came over, plus the price on the 36" one was right.  To be honest, I think I could still be getting by with the 28" version.  In fact, I did smash burgers for over a dozen people on it with no issues.  Go with the one you are comfortable spending the money for.  Plenty of youtube videos posted to show you the ropes.  Neither of my griddles are the stainless versions and I have been more than pleased with how they are looking.  I do keep mine covered, even though it's on a porch.  Buy stock in a paper towel company though. lol
  6. Like
    landscaper reacted to wallawu in Blackstone Griddles (or any propane griddle)   
    Thanks, gents!  I went ahead and pulled the trigger.  She wasn't hard to convince once I used the word "breakfast" and not being tied to the kitchen.  After she gave me the green light she started looking up all the different things you can cook (fried rice w/ beef and broccoli, quesadillas, skirt steak fajitas) and started getting excited about it.  I went ahead and got the 36" stainless steel Blackstone because it was less than the regular with that sale.  I got $30 off with the $10 for every $50 you spend up to $150, and a $15 oversized shipping credit.  It was on sale for $249 and those brought it down to $244 after shipping.  Add on the taxes and it'll be here next week.  I'm excited to have a one-stop shop for meals, especially after work or when it's raining.  Thanks for all of your input!
  7. Like
    landscaper reacted to gotzero in Blackstone Griddles (or any propane griddle)   
    I love our Blackstones. They make weeknight and weekend breakfast cooks almost too easy, and they are fantastic for entertaining or bulk cooks. I think it is one of the best values in outdoor cooking, and I struggle to understand why they do not outsell gas grills. The only dislikes are the stand on the 36" is not solid (this is fixed in the "Pro" series) and you will likely have issue with the front drain (resolved by a quick weld near the drain hole or adding an aftermarket part if you have issues). There are newer models with rear grease traps, and while that solved the drainage issue for me, the 360 lip does make it tougher to get under delicate foods near the edge. 
     
    The 36" Blackstone is our most used outdoor cooker, and I have to prevent myself from buying the Pro series every time I go to Walmart. I ended up getting the 22" with the portable stand, and it is fantastic for any time we are away from the house. Enjoy!
  8. Like
    landscaper reacted to ckreef in Blackstone Griddles (or any propane griddle)   
    Just thought I would mention tonight's protein - pork loin medallions in a zesty herb marinade cooked on the outdoor griddle. Mrs skreef is fixing sides inside. 
     

     
     
  9. Like
    landscaper got a reaction from wallawu in Blackstone Griddles (or any propane griddle)   
    One word ......Teppanyaki.
  10. Like
    landscaper got a reaction from Ron5850 in Just a plain sausage pie   
    Me three.  
     
    Looks perfect to me. Now I want pizza.  
  11. Like
    landscaper reacted to BrewBQ in Brisket dilemma   
    Update:
     
    Brisket was a winner! Threw the meat on at 6:15 this morning. The thicker piece hit a pesky stall around 160 and sat there. In the interest of time I wrapped it in butcher paper and both pieces finished an hour before we left for my parents. Three hour rest and thoroughly enjoyed by all. The wrapped brisket didn’t get much of a bark but still had excellent flavor. The other flat though.. man oh man.. probably my best cook yet. Juicy, a nice bark, and tremendous flavor. 



  12. Like
    landscaper reacted to BrewBQ in Brisket dilemma   
    I really appreciate everyone’s input. I’m going to fire the Kamado up early and shoot for 300. Thinking I’ll put the bigger one at grate level and the smaller brisket on the expander rack I just bought. Will take pictures and let everyone know how it goes!
  13. Like
    landscaper got a reaction from BrewBQ in Brisket dilemma   
    Yes
  14. Thanks
    landscaper got a reaction from BrewBQ in Brisket dilemma   
    I would put them on about 6 am and run at 275 to 300. When probe tender take off and wrap and put in a cooler. No problem. One more thing. I would put them in a foil pan inside the cooler. 
  15. Like
    landscaper got a reaction from ckreef in She Wanted Me To Throw It On The Grill   
    Those suckers love my garage. 
  16. Like
    landscaper got a reaction from WoodyT in Brisket dilemma   
    I would put them on about 6 am and run at 275 to 300. When probe tender take off and wrap and put in a cooler. No problem. One more thing. I would put them in a foil pan inside the cooler. 
  17. Like
    landscaper got a reaction from mike echo in Are you afraid to let your grill run overnight without a controller?   
    Nope! Ran mine all the time without a controller. The FB I have is just convenient.
  18. Like
    landscaper got a reaction from K'man in Best way to store leftovers, how long can they be stored & how to best reuse/reheat the sored meat?   
    Vacuum seal and freeze. Reheat in microwave or sous vide or water bath in pot. Frozen for a year or more. 
  19. Haha
    landscaper reacted to John Setzler in Cheap Chinese Chamber Vacuum Sealer   
    Yes.. it was just a test of the vacuum sealer.  I did not intend to keep it that way.. I should have known better.. lol
     
  20. Like
    landscaper got a reaction from retfr8flyr in Vacuum sealer tips and tricks?   
    I too bought a VacMaster. Best decision I made. We have a foodsaver but hardly used it over the years due to it being so fussy and horrible on liquids. The Vacmaster is a breeze to use and does a fantastic job. I bought a SS table and put wheels on it and have the VacMaster setup on it. Sucker weighs 85 lbs. so you have to have a dedicated spot for it. But man is it worth it. Bags are cheap too. 
     
    I use it several times a week. OP If you can swing a Vacmaster you won't regret it.  
  21. Like
    landscaper got a reaction from John Setzler in Man Cave Meals Rubs   
    Pretty cool John!
     
     
  22. Like
    landscaper got a reaction from keeperovdeflame in Need Peal tips and suggestions   
    Couple tips. 
     
    Stretch the dough to the size you want...actually a little bigger as it will shrink a little...before putting it on the peel. Dust the peel with some flour before putting on the peel. Only leave the dough on the peel long enough to dress the pie. The longer it sits the more its going to stick as it transfers moisture to the peel. 
     
    Lastly....pick up one end of the dough and blow under the dough. Give it a little shake and launch. 
     
    Blowing under the dough is a tip that has helped me. Works like a charm. One more thing. In the beginning I was using too much flour mixed with Semolina flour.....problem is it burns and you can taste it in the final pie. Cut back on both flours and started to blow underneath before launch and the results are much better.  One one more thing....rub the flour into the peel. You don't need much at all. 
     
    I have a peel similar to this I got at RD. https://www.webstaurantstore.com/american-metalcraft-2414-15-1-2-x-13-7-8-wood-pizza-peel-with-8-handle/1242414.html
  23. Like
    landscaper got a reaction from John Setzler in Man Cave Mojo   
    Tease!
  24. Like
    landscaper got a reaction from keeperovdeflame in Fig, Prosciutto, Goat Cheese, Pie   
    Outstanding! 
     
    Makes me just want to take a bite! 
     
    A little salty, savory and sweet....whats not to love!
     
     
  25. Like
    landscaper got a reaction from dirty6 in Sous Vide vs. reverse sear   
    coo coo cach-oo!
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