What's for dinner tonight ?

True that . Never tried one to be honest . My regular bbq is getting scraped as needs new burners and cooking grates and just not worth it for a 13 + year old bbq . So might need to find something new. The smoker is great though. Low and slow and can flame sear
You either love em or hate em. They're not easier, nor are they for the faint of heart at times. They're kind of like a new pair of underwear...
 
Chillin' like a Villain 🍻

Reverse seared a rib eye steak for supper in the new Pitt Boss. Smoked low temp till 120f internal then seared it hot on the grill side.

So delicious. Milder apple wood smoke. Thicker steak would be better so there's no chance of going over medium rare for prime rib when searing but my steaks were already pre cut frozen so took a chance with a thinner than I normally cook steak and still got a pretty great medium after the smoke and sear.'.. next one will be a thick SOB. 20250412_211607.jpg
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No Food in this post, but there will be soon!

My birthday is coming up soon.
She Who Rules surprised me today: Stop by my work for a second when you are out today.
Yep

Got there and two burly young men were waiting at the door with a rather large box which they promptly slid into the back of my SUV.
Happy Birthday they both said at once, immediately parroted by my Lady as she wandered over with a big grin.
What the hell?

Our old BarBee needs a little bit of TLC to keep it going strong.
Instead, The Missuz decided it was time for a new three burner (instead of four) heavy duty stainless replacement.
She's a BEAUT! And the BarBee ain't bad either!
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https://www.en.vermontcastingsbbq.com/products/vermont-castings-3-burner-propane-bbq-with-tempassured-technology™

There will be some fine offerings coming from this one soon methinks!

Called a buddy and told him he can simply have the older one if he wants.
Pick it up tomorrow was his reply.

Win Win!

Cheers,
Nog
My Vermont Casting BBQ is 32 years old. Original burners. I use it at least twice a week year round.
Quality machine.
 
Smoker or oven ?
The racks a game changer ?
On my Primo Charcoal Ceramic Grill. Which doubles as a smoker, and a pizza oven. The racks are great, you do need rotate things in every direction for even cooking and smoke though. You can fit up to 6 racks this way but you do get a little crowded and the bark can suffer a bit. This is my charcoal setup for a 225⁰ 4 hour smoke. Very little charcoal, I use some metal baskets to keep the charcoal in a snake formation with my wood chunks on top. After 10 years I've learned how much it burns and for how long. Doing it this way allows me to control the heat much better. There's only so much fuel to burn so it can't run away on you. The art of charcoal smoking. 20250412_094813.jpg
 
Put the new BarBee together yesterday. Bit of an effort there alright, but it's done and she looks good:

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Could not make up my mind between Lamb or Moose Tenderloin for my Birthday. The Missuz said Do Both.
So Lamb the day before then as the first meal to break in the BarBee:

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Served up with Pasta and a home made sauce, Spare Gooses and an excellent Merlot:

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Great way to start!

Moose Tenderloins tonight...

Cheers
 
Put the new BarBee together yesterday. Bit of an effort there alright, but it's done and she looks good:

7syWhdp.jpeg


Could not make up my mind between Lamb or Moose Tenderloin for my Birthday. The Missuz said Do Both.
So Lamb the day before then as the first meal to break in the BarBee:

TmSpA8N.jpeg


Served up with Pasta and a home made sauce, Spare Gooses and an excellent Merlot:

JkxweR8.jpeg


0ZXw4YE.jpeg


Great way to start!

Moose Tenderloins tonight...

Cheers
Any spare parts leftover ? 😄
 
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