Fathers Day

I actually cooked these Saturday. Pinzones was running a special on cowboy cut ribeyes. Picked up two for the family and two for my dad. Each steak is about 2.5 pounds and about two inches thick.

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Rubbed them with oil then seasoned with salt and pepper. Cooked them indirect on the grill until internal temp was about 110.

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Now add some more lump and get the temps up a bit for the sear.

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Few minutes each side flipping a few times because the fire was indeed hot.

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And done. Let them rest for a bit.


Garden update

With all the rain lately the garden is really coming along. Should have tomatoes and pickles in a couple weeks. Although it is also in bad need of weeding.

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Found a listing on craigslist for a supplier out of Parma that offered a full cord of wood with free delivery within 10 miles for $180. Called yesterday and he dropped it off last night. Will be stacking it today.



Stacked the new wood and moved my old pile to the backyard to make room.



New stack


Pepper Stout Beef

This is a pretty popular item on http://www.bbq-brethren.com/ although it was my first time making it.

Chuck Roast rubbed with Oakridge BBQ Black Ops rub (http://www.oakridgebbq.com/shop/signature-edition-black-ops-brisket-rub/#axzz3cUYgEfZj). Smoked for about 3 hours till bark was good. Internal temp was 150 at this point. Then placed into a pan of onions, green peppers, garlic, mushrooms, a few dashes of worcestershire sauce, and then a can of Guiness. Cover with foil and continue to cook till fall apart. This one was 207 internal temp when I took it off.

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Shred and serve on a bun, wrap, whatever.

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Who does not like ribs?

Baby backs with a simple rub (brown sugar, salt, pepper, paprika, garlic, cayenne, and onion powder) smoked unwrapped for about 5 hours. Brushed a bit of sauce on them. Pretty simple.

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Salsa making

I make salsa all the time and this is pretty much my standard recipe.

  • 1 can chopped/diced tomatoes
  • half a red onion
  • cilantro
  • 1 green bell pepper
  • 3-4 jalepenos
  • juice from one lime
  • salt and pepper to taste
  • a few dashes of hot sauce

Roughly cut up the ingredients and add them all to a food processor. Pulse several times to desired consistency. Taste and add salt or pepper as needed. Let sit in the fridge for an hour.

Carne Asada Pork

This was from my first long smoke in the new smoker. Carne Asada pork butt. First I made a paste using oil, worcestershire sauce, store bought carne asada seasoning, some steak and burger seasoning, and some whisky.

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Poured it all over the pork and wrapped it up for a bit. In the fridge overnight. Then onto the smoker for about 12 hours.

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Turned out great

New smoker

So my char-griller offset was looking a little ragged after the winter. Still works okay so I will probably recondition it and maybe find it a new home. However I have been looking for a new smoker/grill for a bit and decided to go look at some new grills. Went to three different Walmarts to see if any of them had the Oklahoma Joe Highland smoker on display so I could see it in person. None did. Went to Home Depot to check out the Brinkman Trailmaster Limited Edition. The displayed version of the Brinkman looked ok from what I could tell but they had it on an elevated display so I could not reach th elid and feel the wait and check the lid fit. Like I said, none of the Walmarts had a display unit for the Oklahoma Joe but one did have a partially opened box so at least I got to knock on the metal to kind of judge its thickness. Checking reviews each had their drawbacks in design but in person the Brinkman’s burn chamber seemed a bit smaller. So I decided to go pick up the Oklahoma Joe Highland.


Overall, I think it is not  a bad grill/smoker. Did a test burn and seasoning and temps ranged from 50 degrees off to almost 100 at full open. The more you reduce the intake the lower the difference between right to left. I am thinking I will just ad some tuning plates to help with the heat difference after a few cooks. The main smoker/grill area is solid, welds although not pretty in all spots are fully sealed and the lid fits proper. The bolts for the burn chamber to the smoker went together well and I noticed no leaks between the two chambers. However, the design of the offset/burn chamber is not great. It comes in two seperate section and bolts with 4 bolts. There is quite a gap on the front and back that is noticeable. Some high temp gasket could fix this or I may weld it. I don’t think it affected the function that much. I could pretty easily control the temps using the intake damper and was happy with the range.


The temperature gauge is in the wrong location and I do not like. The thread was pretty rough and if you are like me, you just over tightened it and screwed up your gauge. Not a huge deal though since it is not a very good spot for watching your cooking temps.

After the test burn, there was paint on one spot of the firebox that bubbled. This was partially due to the hot coals and wood touching that side. I did not see any other issues with paint.


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2015 first brisket

First brisket of 2015. Picked up at Walmart.


Trimmed it up.

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And build the rub. Fresh cracked pepper, salt, garlic salt, and spicy montreal steak seasoning.

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And rubbed on the meat.


Ready to hit the grill.

About an hour in. Temps running 325-350 range.



About 3 hours in, internal temp is 160.




At the 4 hour mark hit a stall. 5 hours in and it is at 185.




Got a bit darker than I would have liked. Total cooking time was about 5:40. Probed tender and internal temp was running north of 200 in various sections. Smells really good.

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