Any fellow smokers here?
- Thread starter DirtyDesertRat
- Start date
I split it down the middle and pack it full of jalapeños. Then tie it all together real tight and cook. After it comes out slice it like a loaf of bread and put my favorite sauces on it. It’s a bit dry so you’ve got to add a condiment.
I'm gonna have to ask Chris to block me from this thread ugh I don't have money for another hobby
especially with the price of beef, just paid $19/lb for some filet mignons.
AOSJ
TJ Enthusiast
I gotcha, makes sense - I am not a smoker so I forgot not everything is in there all day like a brisket or pork shoulder
oh I do, just wanted to have some on hand.
The wife loves to smoke burgers. Highly recommend it. Usually takes less than an hour at 245°.
I don't know why I have yet to do this. Nice that @Mrs.Apparition uses the MAK, my wife won't even use the BBQ.
I still have a 36" Lynx gasser, connected to house gas. It's old but it works just fine. Don't use it often. Rotisserie for sure.. can't beat never running out of gas. Maybe if I am in rush. Not much more. For years I chased the perfect sear on that gasser but it just doesn't get hot enough. Switched to lump coal and found my Nirvana.
I have a few Webers left. The Kamado, a Smokey Joe, a Jumbo Joe and a Slate griddle. Also have two Magma stainless grills (one gas and one charcoal). Either can attach to the side of a stainless cooking cart so if the cook is really small or I just don't want to setup any of the larger grills, I can roll the cart right outside the back door and have at it.
I did not realize that Weber called their griddle a slate, where did you get here? I have a blackstone and camp chef griddle. The only down side to having my grill hooked up to the house is a couple times I got distracted and forgot to shut it off. You won't run out of NG so it keeps going...lol
BTDT.. Maybe twice if I am telling the truth.
I had resisted the griddle for a long time due to concerns with rust. I live on the open bay and salt air is an everyday thing. Spent a few days with family and there were a few griddles. They made breakfast, lunch and dinner on the Blackstone. Got my attention. Then Weber came out with the "rust resistant" griddle. I've been using it often enough that it hasn't had time to rust. But I was sold by the hype and don't regret it. Purchased this past summer from local Weber dealer. Though I would NEVER give up an 8oz burger seared over lump coal, I do enjoy smash burgers. Lots of good griddle recipes out there. And it's fun plating everything right from griddle to table.
Cooking on griddles makes cooking on pans look and feel like shit
She smoked the $3.44 brisket a couple weeks ago 100% by herself. She did a great job.
The Weber Slate was also recommended to me over a Blackstone, for corrosion and build quality purposes, if we ever choose to go down the outdoor griddle path.
Fit and Finish on the Slate is far better than any of the Blackstone griddles I have seen. The only regret I have is not getting the four burner. Not that I need four zones for a family of three, but why not.
I'd rather have it and not need it than need it and not have it.