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  1. M

    Tacos de Lengua

    To me that is definitely different... looks excellent cooked and also plated, nice work!
  2. M

    40 pounds of Chicken Wings!

    Please do not hold the following against me, as I don't feel this compulsion makes me a bad person...:;:huh - Yoder YS640 w/comp cart - XL Big Green Egg - Large Big Green Egg - MiniMax Big Green Egg - Kamado Joe JR - Char-Griller Mini Akorn a.k.a. Little Red Kamado - Weber Smokey Joe (1987)...
  3. 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...
  4. M

    Prime Rib

    Looks very good, nice work Terry!
  5. M

    Steak, Shrimp and Garlic Toast

    If you don't eat all of your steak there is always a chance for a Rib-Eye Omelette with green & red peppers, mushrooms and cheese in your future!
  6. 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...
  7. M

    high end meats...

    I have no problem waiting till early winter, I just want to be on your contact list so I can purchase some cuts... If you do have a brisket though and want to save it for the Crik, I would love to cook it up some weekend this summer up there!
  8. M

    high end meats...

    gst, we spoke early last winter about your Aukushi beef. Have you butchered any yet? If not when do you plan on? I still am very interested in purchasing some!
  9. M

    Venison Ring Sausage

    Anything we smoke, package and freeze to be cooked later like ring, polish, brats. But anything we smoke, package and freeze with intentions of just opening the package and eating is fully cooked prior to packaging like meat sticks, summer sausage.
  10. 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...
  11. 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...
  12. M

    Sportsman Show Minot.. Anyone Going??

    Wife and I had a booth at the show for the 4th year in a row, was a good time as usual and we did get to meet a few more NoDak Anglers!
  13. M

    Buffalo Wings!

    I have seen it done that way with descent results, or putting coals to one side and having the items your cooking on the other side of the grill. Remember to keep the meatier end of the chicken pieces further away from the heat if you can. A Vortex certainly makes a hot wing cook much easier and...
  14. M

    Buffalo Wings!

    Chicken wings and drummies seasoned with the Buffalo Wing seasoning, a little vegetable oil and a couple of apple wood chunks to the top of the grate for additional smoke. XL BGE running at 400° with the Large Vortex in the center filled with lump charcoal. ----- Coming along nicely...
  15. M

    Venison Ring Sausage

    :;:thumbsup
  16. M

    Venison Ring Sausage

    Smoke tiill the ring sausage was at the color we were looking for. Great to hear your liking the Ground & Formed Bacon!
  17. M

    Venison Ring Sausage

    These were on about 4 hours and then vacuum packaged and froze to fully cook another day.
  18. M

    Venison Ring Sausage

    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...
  19. M

    Smoke Cheapo Roast

    Looks good, nice work with the roast! :;:thumbsup
  20. M

    Chuck Eye Steak, it's whats for dinner!

    Ha! With a Weber kettle I use either lump or briquettes, lump puts out more BTU's and is easier to light but if I want longevity I go with briquettes. With a BGE I go lump only. This is the story I am sticking to anyways... :;:cheers

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