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GoodShit97 said:
Lunch time 😋😋
Nice thick half pound venison burger with some Italian seasoning 😍View attachment 40133

Edit: i did not cut any if this meat with added fat or other burger. Its straight 100% venison.
Click to expand...
Not really sure which I would like better urs or mine. ? Lmao - ignore the dirty clothes ! Lmao
 

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Smash burgers!!!

Got some ground black angus from the butcher yesterday and I was hoping to have my new flat top ready but it didn;t get here until this morning and I wasn't gonna wait.

Made the ground beef into loose packed baseball sized balls then rolled around in black pepper.
After that it's into a screaming hot skillet...4-500 degrees surface temp and smashed with a press

IMG_6354.JPG

Gave it about 3-4 minutes to get that crust then flipped

IMG_6358.JPG

After another few minutes I stick some sliced onions under it and top with 2 slices of deluxe American cheese. Pull it off when it's all melted and gooey

IMG_6353.JPG

Shoulda been done on the new flat top but this is gonna take some time seasoning it.
Going for 2 hours at 200 then raise it to 400 and apply grape seed oil every half hour until this thing is black as night

IMG_6359.JPG
 
Bandit420 said:
Smash burgers!!!

Got some ground black angus from the butcher yesterday and I was hoping to have my new flat top ready but it didn;t get here until this morning and I wasn't gonna wait.

Made the ground beef into loose packed baseball sized balls then rolled around in black pepper.
After that it's into a screaming hot skillet...4-500 degrees surface temp and smashed with a press

View attachment 40379

Gave it about 3-4 minutes to get that crust then flipped

View attachment 40380

After another few minutes I stick some sliced onions under it and top with 2 slices of deluxe American cheese. Pull it off when it's all melted and gooey

View attachment 40378

Shoulda been done on the new flat top but this is gonna take some time seasoning it.
Going for 2 hours at 200 then raise it to 400 and apply grape seed oil every half hour until this thing is black as night

View attachment 40381
Click to expand...
nod-3-1.gif
 
Stoneyluv said:
i was like this in korea.. there's only so much husky and curry one can eat before ya just don't wanna know anymore!!!!

i remember working just outside of shanghai we went to a pizza hut.. the pizza of the month was topped with fish and mustard!!! so degusting looking, just from marketing photo alone!!! and yeah it had a fried egg on top!! what is it with countries putting eggs on their pizza... not just asia either, in france, belgium, germany.. all put fried eggs on their pizza!!!

had great pizza in amsterdam though... but then again i was so high everything tasted good!!! :D
Click to expand...
I bought a Pepperoni with green bell peppers & mushrooms. Very little tomato sauce & cheese? I had to add salsa & Caso Fresco to give it a hand?? I am going to learn to make bread dough for Pizza and do a real Iron Skillet pizza! Frick em! SS Domino's "Hand Toss"
 
SSgrower said:
I bought a Pepperoni with green bell peppers & mushrooms. Very little tomato sauce & cheese? I had to add salsa & Caso Fresco to give it a hand?? I am going to learn to make bread dough for Pizza and do a real Iron Skillet pizza! Frick em! SS Domino's "Hand Toss"
Click to expand...
You are a learning animal and can have my corn bread pizza crust recipe anytime you want SS grommie
 
SSgrower said:
I bought a Pepperoni with green bell peppers & mushrooms. Very little tomato sauce & cheese? I had to add salsa & Caso Fresco to give it a hand?? I am going to learn to make bread dough for Pizza and do a real Iron Skillet pizza! Frick em! SS Domino's "Hand Toss"
Click to expand...

We make panzarotti and bake. Used to deep fry but melted the fryer years ago. 🤣
 
Nice chunk of butt from the first deer i shot.20240126_091909.jpg
Idk what im gonna do with it yet tho.

Stew or jerky? Havent decided.
Who has some ideas!
 
Bandit420 said:
Going for 2 hours at 200 then raise it to 400 and apply grape seed oil every half hour until this thing is black as night

View attachment 40381
Click to expand...

It took a total of 30 hours to season up this mutha but she's blackened up and slicker than ice now!
Cant wait to do a campfire style breakfast on this flattop as well as fajitas, stir fry, and just good ol greasy spoon diner style burgers!

IMG_6410.JPG

Up next on the seasoning agenda are these searing grates.
Not gonna turn 'em black but will get them darkend up and instead of any oil I'm using a sliced onion to season these up.

IMG_6411.JPG


Rumor has it there's a bone in cowboy ribeye slated for the sous vide today and it'll be seared on these new grates then topped with chimichurri. Just a rumor though 😋
 
GoodShit97 said:
Nice chunk of butt from the first deer i shot.View attachment 41282
Idk what im gonna do with it yet tho.

Stew or jerky? Havent decided.
Who has some ideas!
Click to expand...
Just finished up some deer jerky.we grind it into burger and shoot it through a jerky gun onto the dehydrater. 20240127_131407.jpg
 
I wrote a report on cured meats for one of my classes and the history is very interesting. Curing played a critical role in the exploration and discovery of our world before refrigeration was invented.
 
How it started

IMG_6413.JPG

How it ended

IMG_6421.JPG

I went Brazilian with this one.
Rubbed down with McCormick Brazillian Steakhouse rub then sous vide at 135 for 4 hours.
After that, seared on 500*F grilling grates and after the final flip, smothered in chimichurri.

So I'm a bit of a chimichurri freak. Love the stuff! Never buy what's in a jar...it's weird. Better made fresh at home and it's very ez and can be tweeked to taste.
I love it so much I only need about 1 cup for a steak dinner but I'll make 4 cups and use it on just about anything and everything. I'd brush my teeth with the stuff if I could.
I've been using this recipe for a few years and it's a very good one. She's anti food processor but I still use a food processor 😋
cafedelites.com

Authentic Chimichurri (Uruguay & Argentina)

Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
cafedelites.com cafedelites.com
 
Bandit420 said:
How it started

View attachment 42041

How it ended

View attachment 42042

I went Brazilian with this one.
Rubbed down with McCormick Brazillian Steakhouse rub then sous vide at 135 for 4 hours.
After that, seared on 500*F grilling grates and after the final flip, smothered in chimichurri.

So I'm a bit of a chimichurri freak. Love the stuff! Never buy what's in a jar...it's weird. Better made fresh at home and it's very ez and can be tweeked to taste.
I love it so much I only need about 1 cup for a steak dinner but I'll make 4 cups and use it on just about anything and everything. I'd brush my teeth with the stuff if I could.
I've been using this recipe for a few years and it's a very good one. She's anti food processor but I still use a food processor 😋
cafedelites.com

Authentic Chimichurri (Uruguay & Argentina)

Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
cafedelites.com cafedelites.com
Click to expand...
Probably should also use mexican oregano instead of Eyetalien. This is similar to making 'chopped' liver which does mran food processed liver. Grinding it with a hand crank is best...Haven't ever seen chimichurri -- will have to try some with beast...
 
Bandit420 said:
How it started

View attachment 42041

How it ended

View attachment 42042

I went Brazilian with this one.
Rubbed down with McCormick Brazillian Steakhouse rub then sous vide at 135 for 4 hours.
After that, seared on 500*F grilling grates and after the final flip, smothered in chimichurri.

So I'm a bit of a chimichurri freak. Love the stuff! Never buy what's in a jar...it's weird. Better made fresh at home and it's very ez and can be tweeked to taste.
I love it so much I only need about 1 cup for a steak dinner but I'll make 4 cups and use it on just about anything and everything. I'd brush my teeth with the stuff if I could.
I've been using this recipe for a few years and it's a very good one. She's anti food processor but I still use a food processor 😋
cafedelites.com

Authentic Chimichurri (Uruguay & Argentina)

Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
cafedelites.com cafedelites.com
Click to expand...
I only use chimi for beef bbq or steak. Dislike sweet sauces for fatty beef like plate ribs or brisket, it's just too much. I think you need the palette cleanse of vinegar or it gets tiresome fast. Has to be fresh made though or the herbs turn gray.
 
Final test to determine if the RecTeq Bullseye is truly the all in one BBQ it claims to be and I want it to be.
It passed BBQ with A+
Flat top griddle A+
Searing at a very high temp B
And now, can it smoke? There's only one cut to determine this...brisket. If it can smoke a brisket then it can smoke anything

How it started

IMG_6427.JPG

After 8 hours and getting past the stall

IMG_6436.JPG

How it ended. Hell yeah!

IMG_6438.JPG

So I'm really super judgy when it comes to brisket, especially my own. There's a standard I feel needs to be met with brisket and am so happy the Bullseye can meet that standard.
I can always do better IMO. Haven't perfected it yet but have come close many times and came close again with my first run on it.
Checked all the boxes on bark, smoke ring, texture, and juiciness.

The flavor is tremendous! When my wife tells me "See, this is why I love your brisket and is the only brisket I'll eat" As she proceeds to take 3 slabs and goes radio silent for the next 10 minutes with the only sounds being mmmm, I know I did a good one. She's not a brisket eater at all.

It's close for me but I'm also on a mission to change some ideas on it from Texas traditions.
Instead of post oak, I used mesquite. Instead of a multi part sweet and salty rub.... just black pepper, green chile, and garlic.
I'm trying to blend flavors of Mexico with Texas flavors and getting that real deal Tex Mex BBQ not many can pull off. Green chile is often reserved just for pork but when given a chance, can do some awesome shit to beef too!
 
Bandit420 said:
Final test to determine if the RecTeq Bullseye is truly the all in one BBQ it claims to be and I want it to be.
It passed BBQ with A+
Flat top griddle A+
Searing at a very high temp B
And now, can it smoke? There's only one cut to determine this...brisket. If it can smoke a brisket then it can smoke anything

How it started

View attachment 42508

After 8 hours and getting past the stall

View attachment 42509

How it ended. Hell yeah!

View attachment 42510

So I'm really super judgy when it comes to brisket, especially my own. There's a standard I feel needs to be met with brisket and am so happy the Bullseye can meet that standard.
I can always do better IMO. Haven't perfected it yet but have come close many times and came close again with my first run on it.
Checked all the boxes on bark, smoke ring, texture, and juiciness.

The flavor is tremendous! When my wife tells me "See, this is why I love your brisket and is the only brisket I'll eat" As she proceeds to take 3 slabs and goes radio silent for the next 10 minutes with the only sounds being mmmm, I know I did a good one. She's not a brisket eater at all.

It's close for me but I'm also on a mission to change some ideas on it from Texas traditions.
Instead of post oak, I used mesquite. Instead of a multi part sweet and salty rub.... just black pepper, green chile, and garlic.
I'm trying to blend flavors of Mexico with Texas flavors and getting that real deal Tex Mex BBQ not many can pull off. Green chile is often reserved just for pork but when given a chance, can do some awesome shit to beef too!
Click to expand...

not that it would be a deal breaker, but is there enough lid room to do a beer can yard bird?

SiamSam said:
@SSgrower this pizza dough recipe is really delish...add 2 more tablespoons flower to existing directionsView attachment 42684View attachment 42685
Click to expand...

i've made a very similar recipe.. i used self rising a couple times and it made it a little lighter...

012.JPG
 
I made Chili last night using, 1/2 lb. Whataburger sausage, 1 lb. 85/15 ground round & sliced Ribeye from cheese steak strips, not yet cooked, really decent chili, neighbor liked it. SS
 
Stoneyluv said:
not that it would be a deal breaker, but is there enough lid room to do a beer can yard bird?



i've made a very similar recipe.. i used self rising a couple times and it made it a little lighter...

View attachment 42691
Click to expand...

Nah but BCC has fallen out of favor for me lately with spatchock chicken recipes.
BCC is great for off the pit presentation but spatchcock cutting is the road to flavortown and makes a marinade possible.
Under the grates do the steam pan with either beer, water & juice, Dr.Pepper etc.
On the grate put down your peppers and onions then lay the bird donw skin side up and opened up over them.
Smoke at 225-250 for about half an hour then raise up to 300 and slow cook BBQ the rest of the way.
Before finishing, put in a pan or foil wrap and sauce it up and let the sauce get hot and gooey.
That's for low and slow BBQ spatchcock but it can also be grilled and flipped for a faster cook and you get those sear marks
 
made fresh pasta today, used an egg laid this morning from a chicken named Navy!! 🙃 drying extra leftovers,,,

014.JPG015.JPG

also made a big pot of gravy from scratch!!! it was awesome to have parsley and basil growing in the veg cabinet!!!

016.JPG
 
GoodShit97 said:
Hell yes, i keep saying i need to get me one of those
Click to expand...

what a chicken or a pasta maker? :LOL:

if i had to buy it over again i would try one of these newer style playdo makers...


they would save some serious time and effort!!! IF they work as they say??? that i have no experience with. the kind i have are pretty much bulletproof.
 
Stoneyluv said:
ahh c'mon now. cutest thing on four toes!!! :D

View attachment 43229

your kids would have a blast with the old school ones better too, they can crank the handle for ya!!!
Click to expand...
Chickens are cool, but they stink, and need to be taken care of.

I already have 2 kids, 2 cats, 2 rabbits, and a fish, im ok lol
 
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