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Re: Blackstone smash burgers?
@500 I agree with @kl8ton on both counts. I have done them on a CI piece on the egg and I ran a little hot so I would stick with 350-400 dome temp. The problem with going hotter is the CI piece may …1 · -
Re: Pepper Stout Beef success
Looks perfect from here. What kind of rolls? I would take mind with pepper jack AND horseradish mayo. @500 if it helps your cause you can always strain out all the juice, use a fat separator, then ad…1 · -
Re: Last one to post in this thread wins......
https://www.google.com/search?q=INDEXDJX:.DJI&tbm=fin#scso=uid_OzpQWv2wKoGgjwT39oqAAQ_5:01 · -
Re: Favorite NYE egged Appetizers? (Finger Food / Make-Ahead or low-maintenance cook)
For burnt ends you can use a Chuck roast or short ribs. I think short ribs are better. Moinkballs are awesome and really easy to make.1 · -
Re: Smokey taste to my Christmas Beef Tenderloin
Just my $.02, but if you are shooting for 300 degrees I would light the fire in just one place in the middle. I think you will have a cleaner burning fire this way. With multiple small fires they wil…4 ·
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