Recent content by Kutch98

My dad got my wife and I the SI2 a few years back as a wedding gift.  Just got the Pit Boss and trying to figure it out vs the SI and how things cook. LOVE my Blackstone Griddle. I highly recommend one for everybody. Then our regular grill.  I just made the little paver section myself. It’s...

Any griddles in here?  I just picked up a Blackstone 28” a couple of months ago and love this thing!  Breakfast, hibachi, phillys, pizza, fajitas...all amazing to cook on this.  Saw a great video where they used smoked brisket to make tacos. 

Made a poor mans burnt ends today.  Got decent cut of Chuck roast, prepped with mustard and rub.  Put it in the smoker at 225 and 7 hours later she was only 154.  Was supposed to get to 165 before wrapping but I grew impatient. Wrapped in tin foil and tossed it in the grill.  In about 30 ish...

So, my wife saw this thing called an Instant Pot, https://instantpot.com/ , and has continued mentioning it over the last month or so with excitement.  We got our tax returns and I figured I would get her one since it sounded interesting enough to me as well.  Quick synopsis on the IP for...

Ive done a couple of 8lb briskets before and they have turned out pretty good, but cooking for a larger crowd so I bought a larger brisket. This will be to bring into work Tuesday morning, rewarm in a crock pot with some apple juice in the bottom. Wanted to run my timeline by the folks here to...

So last year I did just a turkey breast using DM’s brine and a few tips from another user on here.  It turned out amazing.  Followed pretty much the same steps this year, except on a full bird, and it was great once again.  It cooked a little fast, I thought, and once I sliced I put it in the...

This was my 2nd attempt at a brisket, and Ill be damned if, in my opinion, I didn't knock it out of the park!  I made a brine (Gal of water, some apple cider vinager, kosher salt, pepper, garlic powder, onion powder, cayenne pepper, and I forget what else) and I MEANT to only let it sit in there...

Just did a ribeye tonight.  I wasn't SUPER impressed the first time I did one, but I wanted to try it again. Much better this time around.  Used Anova recommended 129 degrees. Very little red/blood in the meat when done. Almost a medium finish in color.  Sat in the bath for about 90 minutes or...

Picked these up at Sprouts Farmers Market.  I think its 8.99 for 3, 1/3lb burgers.  Before going in the smoker I put some worcester sauce, salt, pepper and garlic powder on each one.  Went in the SI2 for about 45 min @ 235 with a small piece of wood (batteries dead in scale).  I had read...

So reading the forums and asking questions, I finally broke down and did my first brisket. 12lb from Albertsons. Walmart and the commissary were out. Wife's Costco card expired so couldn't get in there...which is going to be renewed very soon. Haha I couldn't find an actual brisket brine so I...

So my 2nd attempt with the Anova Precision Cooker is going on.  I bought a 2.7lb Chuck from Walmart for my first try at this.  Didn't wanna go for the good stuff and not have it work out.  haha. Marinade is: 1/4 ish cup of Worcester Sauce 2 ish Tbsp of Apple Cider Vinegar salt and pepper until...

Dad came through with an early Christmas Gift for the wife and I, an Anova Precision Cooker.  Not sure if it's wifi, but I know it has Bluetooth. Set it up and downloaded the ap last night so it should be ready to go.  Bought some ribeye today and just finished reading RG's write up.  I like the...

So thanks to DM and Kari for your inputs.  This thing came out fantastic.  Only thing I wish I had done different was cut the salt for the brine in half, could really taste it in the meat. Even still, the brine DM posted for turkey along with fresh herbs I added was great (from Kari I think) and...

Bought a small 9lb rack of baby backs from Walmart for Friday.  Redbull Rampage Downhill Mountain Bike is on so Ill be watching that all day and enjoying ribs.  Used honey and JH Apple rub on them, prob mesquite wood for the smoke. Also bought a 7lb pork butt thats in brine now.  Still trying...

So my co workers and myself just finished a 45 day class with some Air Force Security Forces members.  On our cleanup/graduation day I thought it would be cool to bring in a 7.5lb pork butt...mostly as an excuse to use my #2.  haha.  Did DM's Brine for about 10 hours, rinsed and covered and...