One of the better rack of ribs I've smoked. It wasn't fatty and I removed it from the smoker at the perfect time. It was done to perfection and very tasty. sometimes the stars align. 
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
BrickHouse
Android Expert
Not quite grill'n ... Buuuuttt
I'll share this for a smooth/rich hot chocolate. I've developed this for my children, not they share it with theirs. My eldest grandson hooked his wife with this recipe.
For those who like hot cocoa now and then ... and especially for those who like to treat the young'ns. I'll share my recipe.
Warning: this product is rich as all get up.
Average cook time: 45 - 60 minutes.
1 wheel Abuelita® chocolate, adjust amount to taste. More can be used for stronger chocolate taste.
¼ pound butter (1 cube)
1 pint heavy cream (commonly used for whipping)
1 quart half and half
1 gallon milk
(1% is good enough. The heavier/ fattier ingredients are used to "carry/ float" the chocolate)
1 good pinch salt. (3 or 4 fingers against the thumb)
Over low heat stirring constantly; slowly melt the butter and chocolate together. Increase heat slightly. Then add the heavy cream. After this is thoroughly heated, gradually add the half and half. Once this is warm increase the heat to a medium heat and begin gradually incorporating the milk, while stirring frequently. Stir in salt and serve hot.
For an added boost, stir 1 - 3 drops (natural) butterscotch concentrate in with 8 - 12 ounces. You'll have a liquid candy bar.
Larger batches require more cook time. IE: 10 gal batch will need about 2 - 3 hours cook time.
I'll share this for a smooth/rich hot chocolate. I've developed this for my children, not they share it with theirs. My eldest grandson hooked his wife with this recipe.
For those who like hot cocoa now and then ... and especially for those who like to treat the young'ns. I'll share my recipe.
Warning: this product is rich as all get up.
Average cook time: 45 - 60 minutes.
1 wheel Abuelita® chocolate, adjust amount to taste. More can be used for stronger chocolate taste.
¼ pound butter (1 cube)
1 pint heavy cream (commonly used for whipping)
1 quart half and half
1 gallon milk
(1% is good enough. The heavier/ fattier ingredients are used to "carry/ float" the chocolate)
1 good pinch salt. (3 or 4 fingers against the thumb)
Over low heat stirring constantly; slowly melt the butter and chocolate together. Increase heat slightly. Then add the heavy cream. After this is thoroughly heated, gradually add the half and half. Once this is warm increase the heat to a medium heat and begin gradually incorporating the milk, while stirring frequently. Stir in salt and serve hot.
For an added boost, stir 1 - 3 drops (natural) butterscotch concentrate in with 8 - 12 ounces. You'll have a liquid candy bar.
Larger batches require more cook time. IE: 10 gal batch will need about 2 - 3 hours cook time.
I wanted to smoke out a flatiron or a chuck roast tomorrow. I went to the local grocery store hoping to find a beautiful cut of one or the other. They had zero chuck roasts for sale but they had a large stack of flatirons to choose from. However, they were priced higher than I've ever seen. $11.99 a pound was the price making a typical size cut run thirty five bucks. I'll check on that pile in a few days. They won't sell at that price and will have to be marked down to get them out of the store. I bought flatirons years back for six or seven dollars a package.
I came home with a package of boneless skinless chicken breasts marked down to six bucks for six breasts. It wasn't a great deal but decent. I vac sealed half and have the other three breasts in the fridge marinating. I'll smoke the breasts tomorrow for dinner. I'll thaw and slice the other breasts, decreasing their thickness by half. I'll then pound them out with a meat hammer and season with butter, garlic salt, coarse pepper, and smoked paprika. I'll griddle them on the Blackstone. The seasoned tenderized breasts make great sandwiches.
I came home with a package of boneless skinless chicken breasts marked down to six bucks for six breasts. It wasn't a great deal but decent. I vac sealed half and have the other three breasts in the fridge marinating. I'll smoke the breasts tomorrow for dinner. I'll thaw and slice the other breasts, decreasing their thickness by half. I'll then pound them out with a meat hammer and season with butter, garlic salt, coarse pepper, and smoked paprika. I'll griddle them on the Blackstone. The seasoned tenderized breasts make great sandwiches.
i just started to cold smoke some salmon and halibut. i cured it with a teriyaki marinade overnight. i dried it and i just now put them in my ninja woodfire grill. i'll probably smoke it for a few hours.
The flatirons I mentioned earlier this month went up a buck a pound and have held steady since. Today I find them marked down to $8.99 a pound. That's not a great deal but considerably cheaper. I bought a couple and will check in a day or two if the remaining stock is marked down some more. I have one flatiron on the smoker now that was rubbed with oil and seasoned with coarse salt and pepper. I'm baking some potatoes and fixing some sweet peas in sweet basil for dinner.
I came home after shopping without a turkey, As much as I hate shopping the super size market of the same name as where I always shop, I knew they would have a better assortment of birds. I came home with my bird and I also bought another flatiron that had that special look about it. One on the smoker and two in the freezer works for me. If they lower the price, I'll buy more.
I came home after shopping without a turkey, As much as I hate shopping the super size market of the same name as where I always shop, I knew they would have a better assortment of birds. I came home with my bird and I also bought another flatiron that had that special look about it. One on the smoker and two in the freezer works for me. If they lower the price, I'll buy more.
My bird is thawing. I'm going to brine it, spatchcock it, then smoke it for Thanksgiving.
I will brine mine as well. Poultry cries out for a brine. The wife wants to bake our turkey. She wants all of the drippings for her noodles, dressing, and gravy.
Whatever... but brining is the key to moist white meat.
Whatever... but brining is the key to moist white meat.