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About wallawu

  • Birthday 04/12/1988

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  • Gender
  • Location:
    Central Arkansas
  • Interests
    Music, good gin, the lake, wildlife, cooking, the gulf, eating, lounging.
  • Grill

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  1. Favorite cut of meat. Always a big hit. I'm diggin that apron, too! Is that custom made?
  2. Don't know exactly where to post this, but I hope there are some experts here. I have a client whose family has been in the cattle industry for a long time. Recently, he and I went in on a cow from his dad's farm. This was my first time doing so. It seemed like a great deal, $2.99/lb total. That was based on the hanging weight. The way he's always had his processed is a lot of ground beef, roasts, and steaks. No whole brisket or ribs, they grind those up in there. I was a little hesitant about that, but I figured I'd get it done the same way he does as to not complicate things this time. The hanging weight was 325 lbs for my half. I have to say I was a little let down when the meat processor wheeled out 5 medium sized boxes not as tall as the dolly they were on, loaded them in the back of my truck and said "there you go." I was with my dad, and we both asked if he was sure that was it. He said that was all. So, of course I weighed the boxes as soon as I got home, and it came up to 177 lbs. Is this normal? I know bones and extra fat must weigh a good bit, but is it almost 50% of the side? He said the ground meat was pretty lean, so I assume a lot of the roasts and sirloins got thrown in there, and excess fat was discarded. Just wanted some clarity from people who know more than I do. Somebody educate me, please!
  3. Welcome, sir! You'll really love that thing, and so will the people around you once you get the hang of it. Good luck!
  4. Dude, just looked at this thread for the first time and think I'm having a panic attack. I just got a Blackstone less than two months ago and now you've given me so many ideas, it's overwhelming! I've done breakfast sandwiches, quesadillas, burgers, sopes, and fajitas so far. This has just added dozens of cooks. Love that you've stuck with it and haven't gotten tired of it. Congrats on the engagement, too! Reading this thread today was like reading a story, and I felt a proposal coming. Thanks for all the inspiration!
  5. I already love it. Done burgers, egg/bacon/ham/cheese breakfast sandwiches, chicken quesadillas, shrimp and steak sopes. I think what my wife loves about it the most is the fact that all the ingredients are hot when they go together. No cooking this, then that. I hope you get a ton of use out of it. Have fun!
  6. I'll have to give that a shot and add some extra rosemary from our garden. I love some rosemary!
  7. I wanted to make a porchetta with a pork tenderloin and pork belly, but my local meat spot has to special order it, so I went with a pork butt and decided not to bust out the rotisserie. I minced fresh garlic and rosemary with a little thyme, course black pepper, and some fennel seeds. Also added a bit of cayenne just because. I muddle all of that up with some olive oil and the whole house smelled great. I scored the fat cap and the other side of the meat, and then took a chance and sliced the length of the meat side until it was only attached by about 2 inches of the fatty end and rubbed it all over, then tied the heck out of it. Didn't know it could look the way it did... Got really long. Chicken breast was on sale so I got a few other those, and in the middle is the garlic for the aioli @John Setzler posted on here. Thanks for that, John! The side with the diffuser that the pork is over was between 300 and 350 the whole time. Here's how it came out. I let it get to 146 throughout before I pulled it and let it rest. Sliced it up and here's how it turned out. I then buttered some of these gluten free bread and put garlic powder and italian seasoning on it, toasted that on the grill, put on John's aioli and some arugula, and everybody shut up. After all the food was gone, I told them that was gluten free bread and they were surprised. This is some of the better bread I've come across for those who have that type of diet. All in all, it was a success. Sorry for no final picture, but I may come back and add one this evening with what I have left. This was definitely a success, but I'd like to do it again with the pork belly and loin to have more surface area for the seasoning on the inside. The aioli was great, @John Setzler! Thanks for sharing!
  8. I'm with you here. I've always thought of the bottom vent as the bigger dial on a scale that moves 50 lbs at a time and the top finds the sweet spot in that range. So if someone ways 125 and you take the big dial to 200, you've overshot and can't reduce the top enough to accommodate. Not arguing with John. He makes it work, and now I may try it out. It's just how my logic has worked from the beginning. These things are hard to starve! If it starts to plummet, you can always open the vents up and get it going pretty quickly.
  9. I had this problem with the Big Joe for 6+ months before I figured out the problem: impatience. I was bringing the heat up way too quickly, and then once it held on where I wanted it to for 5-10 minutes I'd put the meat on. The heat soak period that I was skipping is important to let the coals settle. Opening the lid for anything bumped the temp way up. Part of the problem, as several have said, was lighting too many coals in the beginning. Using the cotton ball/alcohol method was just lighting too much/too hot by the time the cotton balls burned away and I could close the lid. I got a $25 propane torch from Harbor Freight for $20 with their constant 20% coupon, and now I can put in the stones and shut the lid immediately after lighting, which has made temp control much easier due to the slower rise. To truly answer your question, I haven't figured out a way to cool it down quickly with meat on it, but if you overshoot from the beginning an aluminum pain filled with ice sitting on the grate speeds up the process a little bit once you shut the bottom vent off and almost close the top.
  10. How serious are they about this? I commend you for following the rules, but that seems a bit strong.
  11. This came in yesterday and is the newer model with the rear drain for those who are interested.
  12. This ended up being the newer model with the rear drain. I've gotten lucky with this twice. Ordered the older Big Joe in 2017 for $1,200 and got the newer model with the easy-open lid, which was a slightly more pleasant surprise than this. Very happy to have this and plan on seasoning it tonight with some flaxseed oil and bacon. Thanks for the help!
  13. 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!
  14. I'm going to piggy back off of this. I was too late for this deal, but Dick's is having a one day deal of $10 off every $50 and a $15 credit to ship oversized items. https://www.dickssportinggoods.com/p/blackstone-36-stainless-steel-griddle-16bksu36nchstnlsscfp/16bksu36nchstnlsscfp?camp=CSE:DSG_92700040964079999_pla_pla-508034318577&gclid=Cj0KCQjww47nBRDlARIsAEJ34blDFs9PCfE0sLEYV8PcZfNOqfEl2kWfabrlHvRtvF3foi04TWkfXbYaAiY6EALw_wcB&gclsrc=aw.ds $249 ends up being $244 after shipping, before taxes.
  15. And is this a good deal? https://www.walmart.com/ip/Blackstone-36-Stainless-Steel-Griddle-Cooking-Station/39891206 Edit: This is better. Plus, you get $10 off every $50 you spend. Today only. Uh oh... https://www.dickssportinggoods.com/p/blackstone-36-stainless-steel-griddle-16bksu36nchstnlsscfp/16bksu36nchstnlsscfp?camp=CSE:DSG_92700040964079999_pla_pla-508034318577&gclid=Cj0KCQjww47nBRDlARIsAEJ34blDFs9PCfE0sLEYV8PcZfNOqfEl2kWfabrlHvRtvF3foi04TWkfXbYaAiY6EALw_wcB&gclsrc=aw.ds
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