Bragging Board

In Kansas we call it “Ditch Weed”. Wait, is that cilantro?

@PapaSop I’ve been in the wine industry for about 25 years (on and off) and made wine for my folks winery. When we bonded our winery we were number 65 in the valley or something like that…11 years later there was over 150!

These lamb chops turned out perfect! I made a quick marinade with balsamic, avocado oil, fresh rosemary, garlic, onion flakes, a pinch of red pepper, salt and and a generous amount of pepper. I seasoned the meat and vacuum sealed for about an hour and a half. Before grilling I patted them dry and cooked for about 30 minutes at 225 then used the sear feature to give them some color. [image: 1561564575559-lambchop.jpg]

No doubt I forgot I had been doing that. My memory is good just short.lol

@twilliams Fish can absolutely make your smoker taste like fish the next time you use it. Joe’s recommendation of the smokehouse cleaner will work well for you. If its a pellet grill just be careful not to get any in your heating box on pellets and let it run for a few minutes at least after youve cleaned it before adding any meat.

Tonight I’m making a batch of Habanero Lime Almonds finished on the Pit Boss with Pecan pellets, Demerara Cane Sugar, course ground Iodized Sea Salt and a sprinkling of ‘Tajin’ seasoning![image: 1561510341309-882fc5ef-d9c1-4a6a-b565-869ca4b7e105-resized.jpeg]

@Joe-Hell as far as family all I can say is we are probably cut from the same piece of cloth !

@Dave-R I use the tumbler for every batch of jerky and it works well! Unfortunately the one I was gifted no longer pulls a decent vacuum. I had a mishap a couple of weeks ago. That was part of the reason it was given to me. The tumbler that Walton’s offers is on my list for sure. Mine will do 5 lbs at a time and the Walton’s one will do 10.

@Jonathon great advice, keep it simple

@Joe-Hell Yep…Got to do that. Going on a Chinese pork hunt. (already have the tequila)

@Jonathon OMG… He’s in your head!! Lol. @Joe-Hell is doing some amazing stuff.

@Jonathon as of right now he has RSVP of 70 people. Its my buddies daughters graduation so he is doing the seasoning so im not sure what he is useing. I can respond back Saturday when i find out. I do know we are gonna inject it with the juice retrieved from a previous pulled pork cook.

@Jonathon i dont have the knowledge of usually what seasons to use so i just throw premade on it. See picture. Set the smoker at 225° with a 165° internal temp set on probe. It was about 2 to 2 1/2 hours. The PS seasoning was from a gift pack i got for buying the smoker from them. 20190611_191924.jpg

That looks like a great crust you got on there!

@Jonathon LOL! I know!!! The cool thing is that the ingredients (for the most part) are staples in most kitchens. The exception is the Aji Panco peppers called for in many recipes. I’m growing my own this year!

@Jonathon LOL! I can’t say I’ve ever thought about that one! With the right pumpkin grill you could cook for an army and eat part of the grill!

I am really happy with this grill thus far. Pretty pictures coming soon!!! I’m not sure I’ve ever bought anything that required assembly that was easier to put together. It took longer to unpack than to put together. 15 minutes and I was already rolling!

@macsinsac I try to make even portions as often as possible for diet purposes. I’ll use a scale or scoop often. Meatballs and sausages are super easy to keep track of and ration calories that way!

@chasm907 Nicely done! I love andouille, we will eventually get a video done on that!

@Joe-Hell nice!