What's on the grill or smoker?

Right on Buzzsaw, I picked up the blackstone 36” in June. Have not used my Weber 2 burner since then. We cook everything on it. Was at Lowe’s today and they are now carrying the latest from Blackstone. Almost wish I had waited. Lol.
Good stuff.

 

That looks like what I’ve had. Do you make yours so it is crunchy or still on the softer side? Never made it so I don’t really know how it cooks up.

 

yes, absolutely. Buy one soon you will not regret it. Was talking to 2 different friends that brought a blackstone after seeing the one I got and they are so bent that it’s been too cold to griddle they are going though withdrawals

 

Indirect grilled. I’ve grilled lots of bacon. Never smoked diabetic disaster sweet bacon.

 

crunchy when cold...will soften up a little if heated......good ole dark brown sugar and a little smoke is all you need....i add chipotle powder or cayenne when i want a little spice....that jeff guy is overthinking it.

 

that is candied bacon....the flash prolly made it look lighter

 

DOOOO IT! Picked up a 22” blackstone griddle last spring for 100 bucks. I use it all the time. I have flashbacks to my pizzeria days when I used to make 50 cheesesteaks a shift! The 22” is a perfect size for most things I cook. There’s been a couple times I wished I had bought the big 36”, like when I toss on a ton of frozen cheesesteak meat or the couple times I’ve cooked for everyone at work. I just have too many other cooking devices and like the fact the 22” is a tabletop model so I don’t have something else on a cart to take up space.

 

Yeah I like some of his stuff but I think he’s a college professor chef. Give something some flavor and the right mix of flavor it usually turns out good. Everyone has different tastes so not everyone agrees on what’s good and bad but general consensus is good enough. Got to do the bacon and jalapeños and pulled pork. Some will like it and some won’t. My feelings won’t be hurt any if they don’t like it.

 

Looks good. If I zoom in I can see the moisture in it now from the sugar.

 

ill make some tomorrow and take pics

 

I have a brisket in the freezer and I only have a tiny stove top smoker. I was also thinking about pastrami...

 

How many hours are you from Portsmouth NH? I have to go there first thing in the morning and then I can head your way for a snack.

 

I saw this a while back...

 

I’m sure you may have said somewhere in this thread already, but how do you get to recreationally cook what seems like every single day?

 

I think he should have his own cooking show. Oh wait !!! Maybe he does.

 

cause im closer to the center of the universe

 

Haha, just curious. As long as your not smoking any deer that looks like that one keep on smokin’.