[Hawkeye]

Originally Posted by AlpineWhite_SJ

Penzey's Chicago Steak?

That comment was over 2 years ago now, but pretty sure it was just some of their cracked pepper and sea salt.

[chassis]

Ribs in the smoker now, for dinner tonight. Simple seasoning of salt, pepper, oregano and ground (dry powdered) mustard. Probably will go with no sauce. They look great already and there are hours of cooking time left.

[AlpineWhite_SJ]

Originally Posted by Hawkeye

That comment was over 2 years ago now, but pretty sure it was just some of their cracked pepper and sea salt.

Yeah, recognize it was old, but someone revived the thread. Try their Chicago steak seasoning with some salt. Best thing ever for steaks. Or, if you prefer your spices without a side of politics, The Spice House is the sister’s company and they have a similar mix.

[wrickem]

Mashed potato/caramelized onion/corn and sauce/fresh tomato/basil and sausage pizza pies. We call the first one the pierogi pie though, it's my favorite

I love BBQ chicken the pictures what uploaded here tempted me .

[chassis]

Ribs from last night with the first test with a new smoker.

Pit Boss 4 Pro Series electric vertical smoker. Ribs cooked at 225 deg F using the 3-2-1 method. Very lightly seasoned, because I wanted to focus on learning the equipment and technique. Dry rub was salt, pepper, ground mustard and oregano. Liquid during the foil step was water, a small amount of butter and freshly squeezed lemon juice.

The flavor and texture were great. The pink smoke ring gives me the impression the equipment did what it is supposed to do,
deliver smoke.

[TXSTYLE]

^ Looks good. You didn't mention How Long cooked?

[chassis]

Originally Posted by TXSTYLE

^ Looks good. You didn't mention How Long cooked?

TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.

[AlpineWhite_SJ]

Originally Posted by chassis

TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.

Will have to try this and compare to my usual 5 hrs in foil @200 + finish with sauce over charcoal/smoke to see if the extra steps yields better results.

[leopard print]

Had some A5 Wagyu not too long ago. Pretty good stuff. Sorry, no pictures after the cook.

[AreWeThereYet?]

Grilled vietnamese pork chops!!!

Best tasting pork chops we've had in our lives ........ and from my wife's marinade she saw from YouTube and my grilling!!

[roastbeef]

Made a mushroom burger the other day. Brioche bun, Gouda cheese. Mushrooms and diced onions were reduced in a butter, pepper, and rosemary. I also do a generous splash of beer in the pan with the onions and they do a great job of picking up the flavor.

[Sassicaia]

Om nom

[KenB925]

Originally Posted by Sassicaia

Om nom

Nice pies! What did you cook them in?

I have not been able to spend much time with my beloved pizza oven this summer...August will be my time!

[Sassicaia]

Originally Posted by KenB925

Nice pies! What did you cook them in?

I have not been able to spend much time with my beloved pizza oven this summer...August will be my time!

This. Put it on my BBQ and it work great!

My BBQ also has a built in smoker so I add wood and the smoke comes up through the pizza oven giving the slight wood fire pizza oven flavour. Cooks it in 2 minutes.

[KenB925]

Originally Posted by Sassicaia

This. Put it on my BBQ and it work great!

My BBQ also has a built in smoker so I add wood and the smoke comes up through the pizza oven giving the slight wood fire pizza oven flavour. Cooks it in 2 minutes.

Thats pretty cool, I just cruised their website and the have one with a propane burner that you can also use as a grill. I may have to get one of 'away' from home use.

[Sassicaia]

Originally Posted by KenB925

Thats pretty cool, I just cruised their website and the have one with a propane burner that you can also use as a grill. I may have to get one of 'away' from home use.

The prices are totally reasonable too. The basic one is like $100?!

I'd pay extra for the professional version. Sadly it's not available where I live but I tracked down a commercial version which is all stainless

Honestly it does a perfect job.

[TXSTYLE]

Originally Posted by chassis

TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.

Great method. I use it many times a year for my multiple racks.

[JP10]

Originally Posted by Sassicaia

This. Put it on my BBQ and it work great!

My BBQ also has a built in smoker so I add wood and the smoke comes up through the pizza oven giving the slight wood fire pizza oven flavour. Cooks it in 2 minutes.

Wow this is awesome, I'm about ready to pull the trigger on one haha!

[King Rudi]

Originally Posted by JP10

Wow this is awesome, I'm about ready to pull the trigger on one haha!

Same! I've never seen such a thing! I rarely eat pizza anymore, but now I want one of these.

[Sassicaia]

Just be sure you have a three burner BBQ. Takes about 30 min to heat up. I can post a doe recipe if you want as well.

Place it in and keep turning every 20 seconds or so.

I made about 12 last Saturday along for a small gathering

[m3imola]

what smokers do you goes recommend? im between a electric smoker vs a pellet grill.