Hard to beat a good steak!
Looks like you did a great job! Beans are a nice added touch.Steve Videtich said:
Here's my shot at the chagrined pork sandwiches with a side of homemade ranch style beans.
Steve Videtich said:
Here's my shot at the chagrined pork sandwiches with a side of homemade ranch style beans.
BTG...their grill cooks some really delicious food. Their cheese biscuits are those Cat-Head biscuits and they are outstanding! All of their meats are delicious to me. The varieties of sausage are numerous...pattie pork sausage, link pork, pattie chicken sausage, link chicken, link smoked sausages, the red hot sausage links, the air dried sausage, too. They raise their own hogs right down the road, they process down the road and also at the Meat Farm store/grill. IMO, their link sausage is as good as you will ever eat, and this comes from someone whose Grandfather used to raise his own hogs and make his own sausage and that was delicious. (And our family farm is just about 12-14 minutes from Acre Station, in the Slatestone community of Beaufort County).Bell Tower Grey said:
Tootie, I've seen you mention Acre Station Meat Farm in the past, and just now took time to look it up. Thanks for posting about it because now I feel a road trip coming up before too long.
Noticed that they also have a grill. One imagines they use their own proteins when cooking. How's their grub? I'm a sucker for a great burger.
Steve Videtich said:
Here's my shot at the chagrined pork sandwiches with a side of homemade ranch style beans.
Civilized said:Steve Videtich said:
Here's my shot at the chagrined pork sandwiches with a side of homemade ranch style beans.
Steve Videtich said:Civilized said:Steve Videtich said:
Here's my shot at the chagrined pork sandwiches with a side of homemade ranch style beans.
Is that a positive or a negative, lol!
My first smoker was also a grill smoke box. Still have it somewhere in the garage. My next smoker purchase was the best $20 I may have ever spent, especially for someone like me (and possibly you) that has become more interested in smoking. I bought this smoker tube that uses pellets a couple of years ago at Grillbillies, and highly recommend it.wilmwolf80 said:
Been smoking a rib end pork roast since about 11 today using Blanton's barrel wood chips. I don't have a smoker, just a box for the grill, but it gets the job done the rare times I decide to smoke something. I don't know if the wood chips are actually from a Blanton's barrel, which they say they are, or just some other random bourbon barrel, but they definitely have a good bourbon flavor.
Bell Tower Grey said:My first smoker was also a grill smoke box. Still have it somewhere in the garage. My next smoker purchase was the best $20 I may have ever spent, especially for someone like me (and possibly you) that has become more interested in smoking. I bought this smoker tube that uses pellets a couple of years ago at Grillbillies, and highly recommend it.wilmwolf80 said:
Been smoking a rib end pork roast since about 11 today using Blanton's barrel wood chips. I don't have a smoker, just a box for the grill, but it gets the job done the rare times I decide to smoke something. I don't know if the wood chips are actually from a Blanton's barrel, which they say they are, or just some other random bourbon barrel, but they definitely have a good bourbon flavor.
https://amazenproducts.com/
JocoPack said:
Going to try these this weekend at some point
packgrad said:JocoPack said:
Going to try these this weekend at some point
Just bought some of his rub and sauce at Grillbillies. I've typically made my own rubs over the years but if ever there was a time to start trying new things....
Steve Videtich said:packgrad said:JocoPack said:
Going to try these this weekend at some point
Just bought some of his rub and sauce at Grillbillies. I've typically made my own rubs over the years but if ever there was a time to start trying new things....
Made these again last night, as I found some good pork loins at Costco. A double thumbs up from my neighbor who got to try them as well!
Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
Burnt ends can be food for the gods when cooked properly. I've had them a couple of times and they were barely edible.Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
Bell Tower Grey said:Burnt ends can be food for the gods when cooked properly. I've had them a couple of times and they were barely edible.Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
Oftentimes,when bbq joints fix them they are brisket pieces. Most of the times I've cooked them they have turned out good to very good, but one time, brother, it was ugly.
I've never tried to smoke a slab bacon for burnt ends, so I'm looking forward to it.
The next time you're back in Raleigh, go over to Big Mike's Brew & Que in Apex. They have them on Wednesday and Saturday. Good stuff. Their dry rubbed smoked wings are worth a visit alone.
2045 Creekside Landing Dr. Apex NC
open SUN-THU at 11:00am to 9:00pm
FRI & SAT at 11:00am to 10:00pm
(919) 338-2591
This is a pretty good site to look over when you have a little time:Steve Videtich said:Bell Tower Grey said:Burnt ends can be food for the gods when cooked properly. I've had them a couple of times and they were barely edible.Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
Oftentimes,when bbq joints fix them they are brisket pieces. Most of the times I've cooked them they have turned out good to very good, but one time, brother, it was ugly.
I've never tried to smoke a slab bacon for burnt ends, so I'm looking forward to it.
The next time you're back in Raleigh, go over to Big Mike's Brew & Que in Apex. They have them on Wednesday and Saturday. Good stuff. Their dry rubbed smoked wings are worth a visit alone.
2045 Creekside Landing Dr. Apex NC
open SUN-THU at 11:00am to 9:00pm
FRI & SAT at 11:00am to 10:00pm
(919) 338-2591
Sounds like a plan! I've been looking to give the burnt ends a try, just haven't found a good source of info to do it.
Bell Tower Grey said:This is a pretty good site to look over when you have a little time:Steve Videtich said:Bell Tower Grey said:Burnt ends can be food for the gods when cooked properly. I've had them a couple of times and they were barely edible.Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
Oftentimes,when bbq joints fix them they are brisket pieces. Most of the times I've cooked them they have turned out good to very good, but one time, brother, it was ugly.
I've never tried to smoke a slab bacon for burnt ends, so I'm looking forward to it.
The next time you're back in Raleigh, go over to Big Mike's Brew & Que in Apex. They have them on Wednesday and Saturday. Good stuff. Their dry rubbed smoked wings are worth a visit alone.
2045 Creekside Landing Dr. Apex NC
open SUN-THU at 11:00am to 9:00pm
FRI & SAT at 11:00am to 10:00pm
(919) 338-2591
Sounds like a plan! I've been looking to give the burnt ends a try, just haven't found a good source of info to do it.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style
Also, look on youtube for videos on how to cook brisket. Hopefully, you find something worth trying.
Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
Steve Videtich said:packgrad said:JocoPack said:
Going to try these this weekend at some point
Just bought some of his rub and sauce at Grillbillies. I've typically made my own rubs over the years but if ever there was a time to start trying new things....
Made these again last night, as I found some good pork loins at Costco. A double thumbs up from my neighbor who got to try them as well!
packgrad said:Steve Videtich said:packgrad said:JocoPack said:
Going to try these this weekend at some point
Just bought some of his rub and sauce at Grillbillies. I've typically made my own rubs over the years but if ever there was a time to start trying new things....
Made these again last night, as I found some good pork loins at Costco. A double thumbs up from my neighbor who got to try them as well!
Made them tonight for the fam. Rave reviews. I used his rub and sauce. Liked both a lot. I thought it was great, but in my OCD opinion, something was a smidge off. Could have been the kosher dill pickle chips or the potato rolls we used. Still was very good. The good part is starting out at great means for some good meals while searching for that little bump of improvement.
The idea sounds awesome.packgrad said:Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
There is nothing better in this world than smoked burnt ends. I make my entire point of a brisket into burnt ends.
Pacfanweb said:The idea sounds awesome.packgrad said:Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
There is nothing better in this world than smoked burnt ends. I make my entire point of a brisket into burnt ends.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
Bell Tower Grey said:
This is the chicken (2 whole, split) right before I took it off the charcoal. Was cooked in the Weber with the vortex inverted; temp held at a steady 265. Was brined for about 3 hours. Put on coals at 5 pm, took them off about 7:45. Sauced every 10 min for last 30 or so.
I've been cooking chicken for about 46 years and thought I cooked good bird.....however, I picked up a cooking tip last week from a great friend that's cooked chicken for as long as I have been. My game just got upped. First time I've eaten an entire half chicken since I was at Keaton's last - which was at least 2 years ago.
Was paired with baked sweet potatoes, sliced cukes in vinegar, salt & pepper, and texas toast.