Did a 12 1/2 pound batch of venison/pork (10 lbs/2.5 lbs) teriyaki meat sticks smoked with a combination of maple/hickory/cherry. 3 pounds of the batch added 3 ounces of dehydrated pineapple granules for an added flavor.
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Here is a finished shot showing the...
Only picture (cell phone pic with a dirty lens) my wife and I got of last weekend's ribs, here they are on the Yoder about a 1/2 hour from slicing time.
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This was our third year participating in this local event, but first time we placed in judges or people's choice... sure was fun...
Pork chops were brined, seasoned and sauced. Mushrooms were stuffed with a cream cheese/cheese ball mixture. Asparagus was seasoned and wrapped in bacon. All cooked indirectly around the Vortex.
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Getting some smoke from a chunk of apple wood. The bacon wrapped asparagus was moved over...
Had a large 10 1/2 pound rib roast that had to be cut into two pieces to fit into a Foodsaver bags for the Sous Vide machine. Placed the rib roasts into the SV for 7 1/2 hours at 130º. Had the large BGE running 350º and set up to cook indirect with a small Vortex for our lobster tails that were...
Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The...
Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at...
Vortex is hot and ready!
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A couple of Tatonka Dust seasoned chuck eye steaks and shrimp with Mango preserves in cast iron cooking.
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Chuck eye steaks getting a good sear while the shrimp and garlic toast cooks indirect.
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Served medium rare with blue cheese crumbles...
Wife and I grilled some flour tortillas that were filled with steak, green & red peppers, onions and Colby Monterey jack cheese.
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On a foil wrapped pizza stone grilling
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Plated
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Topped with sour cream and salsa... We really need to make quesadillas more often...
Sous Vide a small rib roast (4.25 lbs.) for 7 1/2 hours at 130º. First pic is of the SV'd roast vacuum sealed and the second pic is just out of the vacuum seal.
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Seasoned the roast with Tatonka Dust.
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Set the roast directly over the Vortex for a fast sear on all sides...
My wife asks me the other day "I wonder how chicken breast would be for jerky?", I reply "No idea, let's try it!". These were some good sized chicken breasts!
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So we ground up 4 1/2 pounds of chicken breast for ground jerky in the Honey BBQ flavor... and then sliced up 4 1/2 pounds of...
Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.
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About 4 hours in a few slices were looking about right to take off and all were done...
Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them...
Cold smoking with oak for just over an hour a couple of chuck eye steaks seasoned with Tatonka Dust.
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Searing the oak smoked steaks on GrillGrates and having a cold one!
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Served with brussels sprouts and Ciabatta rolls with cheese which were also prepared on the grill.
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My wife and I teamed up on this one as she made the brisket point stew after I had made the brisket. The brisket point stew was absolutely excellent flavor and I can really see us making this again!
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Thanks for looking!
9 1/2 pound packer brisket was seasoned with Tatonka Dust and turbinado sugar, and was smoked with cherry chunks and lump charcoal at 250º. Total cook time was 7 hours with a couple hour rest time before slicing.
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The point of the brisket was cubed up for burnt ends which were seasoned...
Cold smoking a couple of chuck eye steaks that were seasoned with Tatonka Dust with beech wood.
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A concoction of green beans, onions, butter and bacon bits all seasoned with Tatonka Dust in one pan and then mushrooms and sliced onions in butter sautéing in the other pan.
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While...
Cold smoked a couple of chuck eye steaks with mesquite for for about a half hour, then fired up the Vortex in the BGE setting up for indirect and direct cooking.
ABT's and lobster cooking indirect around the Vortex.
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Chuck eye steaks searing direct over the Vortex.
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Bacon...
Cold smoked a couple of thick cut, Tatonka Dust seasoned rib eye's using whiskey barrel pellets.
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Shrimp were seasoned with Tastefully Simple Seafood & Fish seasoning.
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Getting a good hot bed of lump glowing for the rib eye's...
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Rib eye's are on!
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