Recent content by muebe

Started with a frozen Tri-Tip seasoned with Instant Gourmet Original... Put the PID on the PTG in manual mode at 10% power. That resulted in a 180F temp range and constant output of smoke... I put the Tri-Tip on while frozen. I had to bump up the PID up to 12% power to maintain the same...

So now it is time to put the new PID I installed in the PTG to the test ;) Started with a couple hens... Now on a side note the vacuum tumbler I just bought is a cheap one that uses a hand operated pump for creating vacuum in the canister. So I made up a little adapter using parts I found in...

Start with a couple of boneless Costco butts... Slathered in Molasses then a liberal coating of Big Poppa's Jallelujah Bacon Jalapeno Rub was applied... Onto the Memphis last night at 8 P.M. at setpoint of 220F and the A-MAZE-N tube smoker loaded with Maple pellets... Both butts...

Started with two dry-aged rib eyes that were seasoned with Salt, Pepper, Parsley, Garlic and Onion... Onto the Big Easy with a SRG grill installed for a quick sear... After 8 minutes they are done... Now onto the topping. Start with mushrooms in a pan with olive oil and Penzey's Muriel...

Thanks BP!

Started with chicken legs... Legs went into the vacuum tumbler with Carolina Treet and a cup of water... Went for 20 minutes of tumbling... Meanwhile I took out some frozen ravioli stuffed with chestnuts, prosciutto, and apple. Each one wrapped with bacon and coated with Big Poppa's...

What we got? My new vacuum marinator/tumbler! Thanks Todd at A-Maze-N ;)

I got a box today... Very well packaged... Came fully assembled out of the box. Just had to install the handle... continued...

I was looking through BP's selection of slicing knives. I am looking for one that would work best at making paper thin slices in Lox for example. What knife would you suggest is the best choice? I sure did butcher my last batch of Lox due to not having a proper slicing knife.

Just got done carving a couple pumpkins. Oogie boogie... And my daughter wanted a unicorn...

Started with a whole chicken... Spatched and a heavy coating of Big Poppas Money Rub... Onto the Memphis set at 325F... Now for the peppers... Fire roasted on the top burner. This brings out another flavor profile and tenderizes the flesh... Now slice open along the vein and...

Crab cake, bacon, and cheese omelette with scalloped hash browns & onion cooked in a little bacon grease ;)

Started with gold potatoes and jalapenos... Now core a hole into the potato... Open a jalapeno up and remove the insides... Now add some cheese... Then shove the pepper into the tater... Repeat three more times. Then spray the outside of the taters with cooking spray and...

Local store had Keta Salmon on sale so I could not pass it up... Removed the bones and butterflied. Then coated with Big Poppa's desert Gold Seasoning and some Soileau's... Into the pre-heated Infuser on the gas grill side burner on medium flame. Dropped some Maple pellets in there...

Started with two frozen chops seasoned with M-2... Slice them for stuffing. And now for some pulled pork corn bread stuffing.. Then add some grated Parmesan and Penzy's Apple Pie seasoning... Fill em' up... Then topped with some more M-2, Big Poppa's Little Louie Garlic Seasoned...