My wife bought me a Blackstone Griddle for my 40th, anybody cooking with one of these?

Aug 19, 2022 23:00:22 GMT mikec said:

My wife bought me a Blackstone Griddle for my 40th, anybody cooking with one of these?

No but I'm uber jealous. I heard it has wonderful heat distribution which is the major drawback to using electric griddles.

Invite me over for a huge breakfast please?

I'll do dishes if I get the invite too*.

(*as long as you're using paper plates and plastic utensils.)

Aug 19, 2022 23:00:22 GMT mikec said:

My wife bought me a Blackstone Griddle for my 40th, anybody cooking with one of these?

I’m dying for one. There is one at my brothers place. That I use whenever I’m there. If i ever get one my grilling arsenal will be complete.

I'm supposed to check in with iNCY to see if he's built his daughters their dollhouse yet.

Yes this is smoker related.

Ribs are on the smoker. Already forgot to take pictures. The tradition continues.

Went to a butcher in south Edmonton that was highly recommended and got two huge racks of baby back ribs for $60. A little more than you’d pay at the grocery but not much. I’ll definitely be going back there, the ribs are massive for pork ones. Not sure how I’ll lift these off the grill without them falling apart.

Let's see dem ribs when you're done RT

Here's my little bbq corner



Vertical propane smoker with a wood chip box and water bowl. Four racks, that's nice.

Napoleon charcoal grill

Masterchef propane grill.

I got rid of my crappy offset smoker. Just wasn't worth the hassle of heat management with two young children around.

I always wanted one of those cars when I was a kid!

Rib pics (NSFW)

Almost ready to wrap. Giving them another 30-40 mins then wrapping with butter, brown sugar and honey.

Oooo maybe instead of butter I’ll use Kewpie mayo…hmmmm…

Aug 20, 2022 19:44:45 GMT RT said:

Ribs are on the smoker. Already forgot to take pictures. The tradition continues.

Went to a butcher in south Edmonton that was highly recommended and got two huge racks of baby back ribs for $60. A little more than you’d pay at the grocery but not much. I’ll definitely be going back there, the ribs are massive for pork ones. Not sure how I’ll lift these off the grill without them falling apart.

You need dad tongs and dad spatula and the steady hand only a true bbq man like you possess.

But yeah big ass spatula and big ass tongs wood work.

Here's All34LOL 's setup



He said "where the magic happens"

My setup. Keep in mind I just moved. The barrier is because Epcor found a gas leak when they turned our line on. Tried to get them to dig up the entire cement pad but they wouldn’t.

Aug 21, 2022 1:58:43 GMT RT said:

I can attest to this all being as lush of a feast as it looks. The ribs were fall off the bone delicious and the baked beans were sooooo good. Thanks for the grub and gab RT. 

I think these meat and set up pics must be what equates to man porn when you get older and love the one you’re with.

My current setup sucks. I’ve got a wraparound covered porch with the gas grill and Blackstone. Then I’ve got a charcoal grill and smoker I keep in shed and pull out when I need them. I need a concrete pad in backyard but haven’t got there yet.

But the important thing mikec is that you have a Blackstone. And a bbq. And a smoker. And a charcoal grill. We will look forward to pictures once your setup is complete.

Aug 21, 2022 23:27:36 GMT Foos said:

But the important thing mikec is that you have a Blackstone. And a bbq. And a smoker. And a charcoal grill. We will look forward to pictures once your setup is complete.

Maiden voyage tonight with some easy smash burgers. Big hit.

Aug 22, 2022 0:14:14 GMT mikec said:

Aug 21, 2022 23:27:36 GMT Foos said:

But the important thing mikec is that you have a Blackstone. And a bbq. And a smoker. And a charcoal grill. We will look forward to pictures once your setup is complete.

Maiden voyage tonight with some easy smash burgers. Big hit.

Pictures please! Me and RT are the only ones ☹️

Aug 22, 2022 0:43:09 GMT Foos said:

Aug 22, 2022 0:14:14 GMT mikec said:

Maiden voyage tonight with some easy smash burgers. Big hit.

Pictures please! Me and RT are the only ones ☹️

Sorry, I’ll do better next time.

Thank you Micheal.

Smoked some pork chops and then finished them with a reverse sear. Used the Honey Hot Hog meat church rub on them.

Smoked beef ribs again. So amazing. Probably on the smoker for about 5 hours at 250. Used the Onyx rub and the Weber original rub on them.

Also grilled some boneless skinless chicken thighs. Used a sugar free orange ginger marinade. Foos Jr digs them that way. I'll eat the leftovers in sandwiches.













Historically I've always used homemade rubs but I got a bunch for my birthday. The Onyx is quite nice. A little more peppery than I'd do myself and the charcoal gives the bark a really wonderful colour.

Yeah I make a lot of homemade rubs too. But the Weber ones are pretty good. There’s also a brand called rub some butt that’s pretty alright.


I do steaks reverse sear a lot. Smoke um real low for a little while then sear both sides on a hot ass grill. Good eating! You guys oics have made me very hungry.

All34LOL Is this what you dig?

www.cnn.com/cnn-underscored/deals/ge-profile-opal-nugget-ice-maker-sale

Aug 22, 2022 16:38:03 GMT Gyro LC said:

All34LOL Is this what you dig?

www.cnn.com/cnn-underscored/deals/ge-profile-opal-nugget-ice-maker-sale

Yes… though I’d hardly call it a sale price…



Honestly one of these ice makers is my only goal for the next couple decades. The older I get it’s really about the simple things…

Was in Murica earlier this week for four days. Man everything is so cheap here. RT you gotta stock up next time you cross the border. Grabbed a handful of rubs.



Did beef cheeks today for the first time. Smoked at 225 for about five hours. Then braised them for another 3 or so in beef broth and a chocolate cherry stout (great beer BTW).

Didn't have any tortillas so I just ate it shredded over rice. Made a sauce out of the braising liquid. Added Pepsi and garlic to it and reduced it like crazy. Then added some corn starch to thicken it up.

Certainly a different texture. Very gelatinous and full of flavour. Ridiculously tender. I think iNCY mentioned he likes beef cheeks. Anyone else? I'll do em again but have proper tacos next time.

AMERICA KNOWS BBQ AND GUNS AND JESUS

Looks, great, Foos. My friend went through a beef cheeks phase, but he would grind and sous vide them. They're really good and have the strongest beef flavor I've ever had.

Never had the beef cheeks… I’m down to try now though.


Sweet preacher rub looks interesting too.

Smoking a whole chicken today (finally). Will let you all know how it goes.

Going to try a method that will make it less smokey for Mrs RT. Essentially you just cook it on higher heat for less time. Not ideal for chicken normally but apparently on the Traeger it works pretty well without drying it out. Guess we’ll see!

Going to baste it with garlic butter & chicken stock as it cooks too and see if that does anything since I don’t have time to brine it.

Higher heat is better for chickens to get a crispy skin. Low heat will produce a moist bird of course, but rubbery skin. Good luck! Don't get too drunk and forget pics.

Sept 4, 2022 19:02:15 GMT Foos said:

Higher heat is better for chickens to get a crispy skin. Low heat will produce a moist bird of course, but rubbery skin. Good luck! Don't get too drunk and forget pics.

You’re not the boss of me!