Flip that till tomorrow. Had leftover meatloaf and veggies we needed to finish. I flipping love meatloaf.Doing steak and salmon on the Blackstone tonight with a salad and sliced tomato.
Flip that till tomorrow. Had leftover meatloaf and veggies we needed to finish. I flipping love meatloaf.Doing steak and salmon on the Blackstone tonight with a salad and sliced tomato.
Not exactlyGrilled chicken satay with peanut sauce, rice and veggie spring rolls dressed with sesame and soy.
Never tried that, details?Going to smoke some cheddar and pepper jack cheese for tacos/burritos tomorrow.
Subscribe to my onlyfans
That seriously would be the most "awesome-est" salad dressing!Boom - Boom Shrimp
Salad
and a deluxe BLT w/ extra bacon
Cube it for more surface area for smoke adhesion. Typically 1.5"x1.5" but just eyeball it. Take it out of the refrigerator cube it and put it back for at least thirty minutes.Never tried that, details?
That seriously would be the most "awesome-est" salad dressing!
By cold smoke, you mean indirect?Cube it for more surface area for smoke adhesion. Typically 1.5"x1.5" but just eyeball it. Take it out of the refrigerator cube it and put it back for at least thirty minutes.
Do not let the cheese get over 90-100 degrees or you'll have a catastrophic mess. I cold smoke mine. I'll take a picture of my ghetto ass setup when I get to the house if I remember.
I want a strong smoke flavor so I'll go at least three hours. After you've done it a few times you can tell by the look of the cubes when they're done. For a lighter flavor I'd recommend a hour or a hour and a half.
Hickory, mesquite and cherry are my favorite to use but I imagine alder or pecan would be good.
I have a smoke tube and a maze thing. I use whichever one I can find.
It can be eaten immediately but for best results it needs to sit wrapped tightly in whatever you have for at least a day. I use shrink wrap because it's infuriating when it sticks together and rage is good.
Subscribe to my onlyfans
Yes sir.By cold smoke, you mean indirect?
No, too hot I’m sure.Yes sir.
You can try to use the "smoke" setting on your pellet grill but mine still gets too hot and the cheese starts to melt. The smoke tube or maze is the way to go.
Subscribe to my onlyfans
Damn I can't remember the last time I had a big Mac lmfao2 Big Macs and a 10 piece Chicken McNugget.
2, damn. I haven't had anything like that in 20 years, seriously. That said, steak on the Blackstone is crazy good. First time in forever I didn't use A1 or something. Just a tad overdone, but it was my first try. I did some sauteed onions too. Loving this thing so far.2 Big Macs and a 10 piece Chicken McNugget.