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Something simple but scrumptious.

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Comments

  • Hotch
    Hotch Posts: 3,564

    @SGH Once again my friend, nicely done.

    So what are you doing with Unit1?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Ragtop99
    Ragtop99 Posts: 1,570
    Good looking meal.  
    Cooking on an XL and Medium in Bethesda, MD.
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Awesome cook! I do pork steak using reverse sear. In the past when I go direct for the entire cook, they end up tough. Reverse sear for this caveman! Hey, we use the same plates!
    Flint, Michigan
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  • SGH
    SGH Posts: 28,989
    edited November 2014
    @Phatchris‌ @piney‌ @Mickey‌ @lkapigian‌
    Thank yall for the kind words my friends. It's very much appreciated.
    @Sea2Ski‌
    I did the ones above a little different than I usually do. But the above was cooked raised direct at 250 degrees. I gave them 25 minutes on each side and then panned with a little butter until they were super tender. Once I panned them I bumped the smoker up to 285 degress and they were done in just a little over a hour. They turned out pretty good. I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KiterTodd
    KiterTodd Posts: 2,466
    Looks fantastic.  You certainly know how to cook for a family and a crowd and have the equipment to do so.

    Custom cut SGH sign is sharp!
    LBGE/Maryland
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  • SGH
    SGH Posts: 28,989
    @KiterTodd‌
    Thank you for the very kind words my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EggPlant
    EggPlant Posts: 70

    I'm having another gout attack just looking at these pics.  Looks good brother.

    Mundelein, IL
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    SGH said:
     @Sea2Ski‌ I did the ones above a little different than I usually do. But the above was cooked raised direct at 250 degrees. I gave them 25 minutes on each side and then panned with a little butter until they were super tender. Once I panned them I bumped the smoker up to 285 degress and they were done in just a little over a hour. They turned out pretty good. I hope this helps my friend.
    Yes it does!!  Thank you!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • blind99
    blind99 Posts: 4,974
    Phatchris said:
    Very nice! I'm intrigued by the red hots...sausage or red hot dogs?
    Speaking of red hots, anyone every eaten white hots?  they're native to western new york, buffalo/rochester area.  it's filled with uncured, unsmoked pork.  very mild, and delicious.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,989
    @blind99‌
    I have not even heard of the white hots. I would love to try them though. They sound incredible. I'm pretty fond of all pork. It's one of my very favorites. If you ever have the opportunity will you post the white hots? I would love to see them brother blind. Thanks in advance.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @Phatchris‌
    The red hots are real similar to a spicy Bologna. Not exact but very similar. Brother Phat, if you don't have access to red hots, PM me your address and I will ship you some. All heavyweight eaters should try them at least once. It's a must my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,974
    SGH said:

    @blind99‌
    I have not even heard of the white hots. I would love to try them though. They sound incredible. I'm pretty fond of all pork. It's one of my very favorites. If you ever have the opportunity will you post the white hots? I would love to see them brother blind. Thanks in advance.

    @sgh I will try to post some in a few weeks. They are great. I think they're the official "hotdog" of the bills and Sabres.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Phatchris
    Phatchris Posts: 1,726
    SGH said:

    @Phatchris‌
    The red hots are real similar to a spicy Bologna. Not exact but very similar. Brother Phat, if you don't have access to red hots, PM me your address and I will ship you some. All heavyweight eaters should try them at least once. It's a must my friend.

    Cool man, we have red Jordan hot dogs, not sure if they're similar.
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  • SGH
    SGH Posts: 28,989
    @Phatchris‌
    No sir. They are not the same. There are red hotdogs and they are not the same as the red hots.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Phatchris
    Phatchris Posts: 1,726
    edited November 2014
    Gotcha.... Now I need to try red and white hots :-\"
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  • SGH
    SGH Posts: 28,989
    @Phatchris‌
    Me too brother. I have honestly never even heard of the white hots until he mentioned them above. I have a BOLO out on them now though. It's just a matter of time brother Phat.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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