Enjoyed a late lunch @calibbq today.
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Jealous devil xl lump charcoal worked like a beast over the weekend holding a steady temperature for more than 14 hours on a single load.
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Tri tip slices. How many could you eat?
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Who wants some ham fried rice?
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I'm posting this video a second time because I messed up on the first post and the video was cut short. What do you think about this smoked double seared @snakeriverfarms wagyu ribeye filet? Initial sear using @grillgrates and then smoked on @webersmokeymountain until the internal temp hit 130. Reverse sear was done over open fire on the @webergrills jumbo joe while being butter basted and final temp hit 135. This double sear method was picked up from @jesspryles and is a must try for sure! Steaks were seasoned with @howtobbqright steak seasoning and cooked using @jealousdevilcharcoal.
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Initial burn in on my new @traegergrills pro 575. I've been wanting to add a pellet grill to the mix for years now and after enough of me being a pain in the ass I finally got wifey's approval 😆. For the longest time I couldn't decide on what pellet grill I wanted. For a long time the yoder was at the top of my list. I eyed rectec for a bit and was tempted by the price of the pitboss. When the new weber smokefire was released I though that was it but then after waiting a while and seeing all the problems and potential it has with flare ups I decided I didn't want to take the chance with that one. Traeger was always in my top 3 and that's the brand I kept coming back to and honestly for the price of the pro 575 I really think it's the best bang for your buck. Very excited to have my new traeger and I cant wait to get the first cook in!
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Texas Style Turkey Breast
Have any of you ever cooked Texas style turkey breast? Simple and delicious. Seasoned with salt, a whole lotta fresh ground black pepper, garlic, a touch of celery salt, and some good ole Texas post oak wood. Follow my instagram @rubbedrightbbq if you want more content.
Who else loves bison burgers? I've been told by people that they like the flavor but they're too lean and dry. Well let me tell you when you cook them with equipment such as a griddle or a cast iron skillet in their own fat and juices you won't have that issue. These burgers were cooked well done and were still plenty juicy! A tasty burger that's generally leaner than beef and provides some omega 3's? I'll take it! Here's how I like to do it:
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First start heating up your equipment and use a good healthy high heat oil like avocado oil or grape seed oil. If possible use something that will allow you to cook over charcoal or hardwood so you can still infuse your burgers with a kiss of wood fired flavor. Next I like to roll the burgers into a 4oz ball and season them with my favorite rub. For this cook I chose @howtobbqright steak seasoning and it was fantastic! Once your grill is completely hot and oiled set your seasoned bison on the griddle or whatever your cooking on and smash them into patties. Don't have a burger iron? No worries, you can use a couple of large metal spatulas or just pre form your burgers before you season them. It really depends on how hot your grill is but for me it took about 5 minutes on the first side before it was time to flip. Once you do that give it a minute to start forming a crust in the bottom side. Then you can top it with grilled onions or whatever else you like before adding your cheese to melt over the top Pickled jalapenos go well on it too. Once the burgers are finished take the buns and toast them in the burger fat. It's delicious! After that's done build your burger and top it off with whatever your heart desires before devouring it.
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I hope you guys enjoy and please don't be shy to share your tips on bison burgers, or any burger for that matter! Take care and stay safe everybody!
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Mahi mahi and shrimp on the barbie tonight with a little bit of Cuban mojo to top it off. Grilled to perfection on the @webergrills jumbo joe with a combo of @kingsford charcoal and @cowboycharcoal. @grillgrates allow me to get some beautiful cross hatch marks even on something as delicate as fish. Hope you all had an awesome Sunday!
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Time to get that reverse sear goin on these pork chops.
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Man I'm so excited for this slab bacon and bacon burnt ends! It's my first time actually making bacon from scratch and it's a project I've looked forward to for a long time now. I cured 2 small slabs of pork belly about 3.25 pounds each in an apple, maple, bourbon wet cure and I can't wait to taste the end results. Considering it turns out as delicious as expected I'll post the recipe for those who are interested in a future post. Stay safe but keep it smokin!
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What do you think of this big hunk of meat hittin the smoker?
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