In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. MikeyB

    MikeyB

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    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.
     
  2. tree killer

    tree killer

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    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.
     
  3. MikeyB

    MikeyB

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    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
     
  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  5. tree killer

    tree killer

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

    SKEETER McCLUSKEY

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    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.
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    that is candied bacon....the flash prolly made it look lighter
     
  8. g60gti

    g60gti

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    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.

    43688E3D-D219-4750-A93C-E9DF15E25D51.jpeg 7DA6E4B7-DD6E-46A9-9908-EC79B77A3F10.jpeg A21FF18F-4DB3-48DD-BB35-73AA02F10B9A.jpeg
     
  9. tree killer

    tree killer

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    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.
     
  10. tree killer

    tree killer

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

    SKEETER McCLUSKEY

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    ill make some tomorrow and take pics
     
  12. JackHammer

    JackHammer

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

    tree killer

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    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.
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    :rofl: :lol::thumbs:
     
  15. JackHammer

    JackHammer

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  16. g60gti

    g60gti

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    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?
     
  17. mat60

    mat60

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    I think he should have his own cooking show. Oh wait !!! Maybe he does.
     
    Last edited: Mar 8, 2021
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    cause im closer to the center of the universe 14-animals-eyes-front.nocrop.w710.h2147483647.2x.jpg
     
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  20. g60gti

    g60gti

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    Haha, just curious. As long as your not smoking any deer that looks like that one keep on smokin’.
     
    Eckie, Brandon Scott, mat60 and 5 others like this.