Search results

  1. M

    Chuck Eye Steak, it's whats for dinner!

    Vortex is hot and ready! ----- A couple of Tatonka Dust seasoned chuck eye steaks and shrimp with Mango preserves in cast iron cooking. ----- Chuck eye steaks getting a good sear while the shrimp and garlic toast cooks indirect. ----- Served medium rare with blue cheese...
  2. M

    New Products!

    Yes, the can koozies are there also. Thanks!
  3. M

    New Products!

    Everything mentioned or listed in the above post is there with the exception of the cookbooks.
  4. M

    New Products!

    New products from OwensBBQ.com! - Italian Sausage and also German Bologna were added to the sausage seasoning selection. - Cure for brat or other fresh sausage projects you may want to smoke. - Encapsulated Citric Acid is also available if you want to add a little tang to your meat mixes. - A...
  5. M

    Steak Quesadillas

    Wife and I grilled some flour tortillas that were filled with steak, green & red peppers, onions and Colby Monterey jack cheese. ----- On a foil wrapped pizza stone grilling ----- Plated ----- Topped with sour cream and salsa... We really need to make quesadillas more often...
  6. M

    SV'nSear Rib Roast

    Never checked the temp after the sear but the temp should have held at 130º, the sear was just hot and fast that I am guessing shouldn't have changed the internal meat temp. This meal was finished on a XL BGE, we also have a large BGE. Ceramic grills are excellent year around, even in North...
  7. M

    SV'nSear Rib Roast

    Ha! I am very interested but first would like to see a picture of the boat... :) Not really, but thanks. I don't post my mistakes, I eat them!
  8. M

    SV'nSear Rib Roast

    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. ----- ----- Seasoned the roast with Tatonka Dust. ----- Set the roast directly over the Vortex for a fast sear on all...
  9. M

    Honey BBQ Venison Meat Sticks

    Did a small batch of Honey BBQ meat sticks made with 5 pounds of venison and 1.25 pounds of lean pork, then smoked with beech... this is a meat stick full of flavor that should please all! Second grind using a 4.5mm plate with the seasoning and cure in the sausage. -----...
  10. M

    Mushroom Swiss Buffalo Melt & Curly Fries

    Started with a couple buffalo burger patties seasoned with Tatonka Dust and some Ore-Ida Golden Twirls in a cast iron pan all cooking indirect around the Vortex. ----- When burgers were done assembled the sandwich using Texas toast, mushroom sauce and Swiss cheese. Then with the curly...
  11. M

    Clucking Jerky

    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! ----- 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...
  12. M

    Ground up goose jerky

    I find liquid smoke to be overpowering in small amounts as it is a concentrate. Everyone has their own taste preferences but I would suggest using very little and if doing a few different batches you can always add a little more to the second batch to get an idea of what you prefer. If you...
  13. M

    Not a recipe

    I have done 65 days and felt the additional loss of meat was not worth it, right around 40 days in a UMAi bag is about right in my opinion.
  14. M

    Venison Backstrap Jerky

    It was my wife's uncle's backstraps from an old buck, he was going to turn it into sausage and we told him nonsense, we will make you jerky with it... We have plenty of our own venison but did not want to see this go to sausage, when he picked it up and tasted tested he was very happy!
  15. M

    Venison Backstrap Jerky

    I replaced the link, should be good to go now! ......... I guess not, I don't get it....
  16. M

    Venison Backstrap Jerky

    It is called the Bull Rack System - http://www.earthworkssupply.com/categories/BBQ-Products/Bull-Rack/
  17. M

    Venison Backstrap Jerky

    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. ----- About 4 hours in a few slices were looking about right to take off and...
  18. M

    Ground and formed sausage idea??

    Haven't tried it yet, but have a customer that stuffs the Ground & Formed Bacon into a 61mm (2 3/8") x 24" summer sausage casing and then after it has been smoked, then slices for thin patties to be later fried. This works for a nice size to put on a English muffin with egg and cheese for a...
  19. M

    Wing Night!

    They were cooking in the 450º range.
  20. M

    Wing Night!

    Chicken wings & drummies with Buffalo Wing seasoning around the Vortex cooking indirect with cherry wood on the grate for smoke. ----- They were spritzed with apple cider vinegar/water mix while cooking, here is just before pulling off the grill. ----- Excellent flavor, juicy on the...

Recent Posts

Friends of NDA

Top Bottom