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  1. M

    First PBC Brisket

    Pretty impressed all in all with the hanging method of smoking a packer brisket! About 9 pounds trimmed and seasoned with Steak & Brisket seasoning. ----- Pulled at 160º to wrap in foil. ----- ----- At 201º pulled and cooler rested for an hour. Very Tasty! Thanks for looking!
  2. M

    Cinco de Mayo Burgers

    Buns were mini flour tortillas with a spicy shredded cheese blend and some pico de gallo. ----- Vortex wide side up, with Badass Beef Boost seasoned burgers and the tortilla "buns" on the Griddle Grate. ----- Added roasted red pepper Monterey jack cheese slices to the burgers. -----...
  3. M

    Venison Jerky

    Five pound batch of venison jerky smoked with beech. ----- I do believe I could live on a jerky diet! Thanks for looking!
  4. M

    Chuck Eye's, Twice Bakes Potatoes & Garlic Canadian Rye Toast

    Cold smoked a few chuck eye's with pecan for about an hour. ----- Then cooked the steaks indirect around the Vortex with a few twice baked potatoes. ----- When it came time to sear the steaks also added some garlic bread to the grill to toast. ----- Plated and ready... ----- Good...
  5. M

    Brisket Sandwich

    Sautéedsome onions in a cast iron pan over a Vortex on the grill. ----- Added the brisket slices with the onions and potato wedges in another pan. ----- When everything appeared close to ready the buns went on the grill to toast. ----- Sandwich in the making... ----- Brisket...
  6. M

    Ground & Formed Bacon - Loaves and Cased

    Normally just make the ground & formed bacon (venison/pork mix here) in loaves for bacon slices, but decided to stuff some of this batch in casings so we could have round slices for sandwiches. Smoked this batch with a blend of maple, hickory and cherry and when it was done fridged for the...
  7. M

    Teriyaki Venison Meat Sticks

    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. ----- ----- ----- ----- Here is a finished shot showing the...
  8. M

    Last Weekend's Ribs

    Only picture (cell phone pic with a dirty lens) my wife and I got of last weekend's ribs, here they are on the grill about a 1/2 hour from slicing time. ----- This was our third year participating in this local event, but first time we placed in judges or people's choice... sure was fun...
  9. M

    Reuben Venison Brats 'n Onion Rings

    Took some reuben venison brats my wife and I had made up out of the freezer and boiled them in beer in a cast iron pan on the grill while onion rings cooks indirect. ----- Cooking both indirect. ----- Plated with sautéed onions and some thousand island dressing. Thanks for looking!
  10. M

    Beer Can Buffalo Burger

    Forming the buffalo burger. ----- Bacon bits in the bottom with green olives and chunks of green olive cheese. ----- Added some more bacon bits, sliced green olive cheese and wrapped in bacon. ----- Potato wedges in a cast iron pan and beer can buffalo burgers indirect around the Vortex...
  11. M

    Four Pepper Venison Kabobs

    Cubed up a venison roast, marinated in BEER:30 Four Pepper marinade for a 1/2 hour and made up kabobs on Firewire skewers with the green, red, orange and yellow peppers, onions and the venison. ----- Cooked indirect on the grill. Removed the plate setter for a quick sear. ----- These...
  12. M

    Grilled Pulled Beef Melt 'n Onion Rings

    Had some leftover oak smoked/Tatonka Dust seasoned pulled beef from a chuck roast that we added some sautéed onions, red, orange and yellow peppers. ----- Sandwiched all together in Texas toast with slices of American Swiss cheese in between the fillings and the bread on both sides. Grilled...
  13. M

    Triple Dipped, Beer Battered "Fried' Chicken, off the grill?

    Saw a post of triple dipped, beer battered "fried' chicken off the grill using a Vortex and a Weber kettle and knew we had to try the recipe following it to a "T" on a kamado grill smoking with a chunk of apple wood and chicken thighs. ----- ----- Well I'll be danged... it was...
  14. M

    Bacon Wrapped Hotdogs

    Bacon wrapped hotdogs on the grill. ----- Bacon wrapped hotdog on a toasted bun with sautéed red, yellow and green peppers and shredded/melted colby jack cheese. Thanks for looking!
  15. M

    Venison Brats and Potato Grillers

    Bacon blue-cheeseburger venison brats with potato grillers on the grill cooking indirect around the Vortex. ----- When the brats were almost done they went into a simmering cast iron pan of sautéed onions, sauerkraut, butter, and beer. ----- This meal hit the spot! ----- Here...
  16. M

    Buffalo Burger Patty Melt 'n Fries

    Cold smoked a couple of Tatonka Dust seasoned buffalo burgers with oak for about an hour. ----- Cooked the burgers indirect around the Vortex, then gave the burgers a final sear over the coals while french fries cooked indirect. ----- ----- Grilled the patty melts directly over the...
  17. M

    40 pounds of Chicken Wings!

    So we had 40 pounds of chicken wings to make up for my wife's relatives graduation party. Here is the 22.5 Weber kettle, large BGE, XL BGE and a Weber Jumbo Joe all fitted with Vortex's just before firing them up. ----- Here we are plugging away... ----- 22.5 kettle of wings ----- Here...
  18. M

    Steak, Shrimp and Garlic Toast

    Last evening my wife and I cold smoked a couple of rib-eye steaks with oak. ----- Gave them a quick sear while cooking some shrimp. ----- ----- As the steaks were resting tossed on some garlic toast. ----- Oak smoked Tatonka Dusted rib-eye, Buffalo Wing seasoned shrimp and garlic...
  19. M

    Pork Chops, Stuffed Mushrooms and Bacon Wrapped Asparagus

    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. ----- Getting some smoke from a chunk of apple wood. The bacon wrapped asparagus was moved over...
  20. M

    Smoked 'n Sous Vide Venison Summer Sausage

    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...

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