Recent content by NeedsWork

That grill makes a mean steak. Cooked 225 until it hit 115 ish. Then 4 minutes a side open flame - just missed medium rare. Finished with wague tallow instead of butter.

That looks fantastic. Spicy mustard, toasted bread, fire in the fire pit, some wine....

Pork was a hit at the party. Even got a compliment from another bbq guy. The grill made it possible. Put it on in the morning. Checked at lunch. Took it off after work. I let it rest for the 30 minute drive to the party and shredded it just before serving. I got the controller hooked...

Caught a Camp Chef wifi PID controller on sale for $100 + $15 for the matching temp probe. Couldn't say no since they are usually $200-$250 range. Do we call it a Camp Boss or a Pit Chef? I'm going to try to model and 3D print an adaptor plate so I can switch the controller back to stock if...

$25/40lb bag of Bear Mountain is a great price. I paid $34 on amazon. I'll have to check Tractor Supply for Lumber Jack. Thanks for the tip! Thanks! It took my dad getting a pellet grill to convince me to try one. Still not 100% in one camp or the other. Going to try a few things to see...

Great insight - so I'm not crazy! Even thought I have much less exp than you with a stick burner - I can already appreciate the simplicity you mention of the pellet grill. Glad to know I'm not the only one who has switched over. :D:cheers:

Cook 2 weekday warrior testing: I wanted to test the open flame cooking before dinner depended on it. A local supermarket called Martins has these bomb pre-made "pub burgers" and marinated chicken breast that's perfect when you forget to prep dinner. or have unexpected guests. Normally...

First cook part 2: I had to leave with my wife during the cook to take care of some errands. (Something I couldn't do with my stick burner.) We ended up being gone 5 hours. Came back and the smoker was still hovering 250-260F. The shoulder was fine with those temps for that long. The ribs...

Backstory: I've been using my $25 used offset stick burner for a few seasons. (https://thehotpepper.com/threads/smoked-pork-butt.65342/page-9) Had a chance to cook some 3-2-1 ribs on my dad's camp chef over the holiday weekend. Some of the best ribs I've done. And I didn't have to manage a...

The minced onion was too big to go through my injector (duh!) so I injected apple juice instead of my usual mix with rub.     I had a great fire all of this morning up until about 7am.  The meat was just over 150F at the four hour mark.  Then my fire started to get hot and I struggled to keep it...

A bit delayed but started the cook at 12:30.  My injection was plugging my injector so I switched to just apple juice.    

Rub before I forget it.  I'm cooking for a diverse audience so less heat than usual.  The rub is very sweet forward and medium heat on the back end.  It might be my new favorite to taste raw.    1 cup turbinado sugar  1/2 cup granulated white baking sugar 1/4 cup sea salt   2T dried minced...

;)  Same brine as my last one for a cook on the stick burner early Saturday.  (Edit: except apple juice instead of hard apple cider)  

The next night was pork tacos paired with a single malt blend   

Fire started at 5am.  A little later than usual.  I ran 100% apple that I picked up locally.  12 hour cook.  Was at 150 internal by the bone at the 4 hour mark.   Injected hard cider + a bottle of Italian dressing + rub   Used a vinegar base mop sauce. 2.5 cups white vinegar 1/2 cup ketchup 2...