No excuses. I’ve neglected this blog and not on purpose. Call it laziness, call it whatever. I should have been posting at least once a week or once every ten days minimum, but it’s been over four months since I’ve posted anything while I still lavish my Instagram with content.
A little over a week after my last post, I bought a 36″ Blackstone griddle on sale at Wal-Mart. The hype reverberated throughout the social media walls on Instagram and curiosity got the best of me. Overall thoughts: It’s a badass cooking gadget. My mother, who is a burgers-cooked-over-charcoal fanatic, thinks smashburgers is the greatest thing ever (she might not be wrong). Being able to cook a horde of food in one fell swoop is fantastic. Using the Blackstone was my first experience bothering with using propane for cooking. If you catch it on sale, snag it!
I received the brand new limited edition red Weber kettle grill a few weeks ago, and I’m loving it. There are a couple of minor blemishes in the finish, but it’s no big deal. It’s a grill, it’s outside, it’s going to get cooked on and it’s going to get dirty. With that said, a lot of customers are receiving damaged grills. I believe they are the vocal minority, as I think most people who received grills in good shape are quiet and/or busy cooking on ’em, but it is a bit disconcerting that so many people are receiving these damaged grills which are purportedly limited edition.
It’s my first Weber kettle, so I’m just enjoying it and having a good time. Removing the ash catcher is a little strenuous, but the more I do it I guess I’ll be developing bodybuilder-esque grip strength soon enough.
All in all, since receiving it a couple weeks ago, I’ve cooked on the kettle about five times now, most recently cooking up a couple of flat iron steaks with some peppers and onions yesterday.
I love Caribeque. I’ve tried three of the seasonings/rubs so far, and none of them have let me down.
And damn, that STOK drum grill has churned out some delicious food for my family and I so far. I can’t be more satisfied with it. My only problems are, 1.) the bottom damper vents get easy stuck, and 2.) the ash pan has ash that is pretty much stuck to it! No idea what to do about that.
I’ve played around with the brand new Caribeque AP (All Purpose) rub here and there, but they were fantastic on these wings. Even more so the next day, when I mixed some cheap Louisiana hot sauce and butter and tossed it on ’em.
Like I’ve said, Kurt Halls has something special going on with Caribeque, and I’m glad to be alive in this day and time with the opportunity to try the seasonings and rubs out. They are all terrific.
My buddy Brad grilled tacos on his Weber kettle grill about a week and a half ago. The pictures made me pretty hungry, and I knew I had to try it. Tacos might be Dana’s favorite food, which is a plus. I love feeding people, so having the chance to throw something on the grill (as outdoor cookin’ is something I seem to have an affinity for) that is a favorite food of somebody I love is a plus.
Old El Paso is a highly used seasoning. Whenever I smell it, it has a blast of cumin, a scent that is well used in the southwestern region of the United States. My girlfriend and I wasted a Chili’s gift card earlier this year; I should have ordered the “Big Mouth Bites” (sliders), but I got some southwestern brisket bowl, which was plain putrid. I say that, because it tasted like all they did was throw a smidgen of an avocado, some onions and other vegetables in there and drenched it in Old El Paso seasoning… hence why I say it’s a highly used seasoning!
Anyway, that’s what I used on my ground beef yesterday when I browned it on my STOK drum grill. After draining the majority of the fat, I added a whole big onion diced fine. I added two packets of Old El Paso sauce as well as a tiny jar of medium Taco Bell sauce I had in the closet. This was my mistake. It wasn’t a mistake to mix the sauces; it was a mistake because I didn’t use enough sauce. I didn’t have enough sauce on hand to make saucy tacos. I typically use Pace picante sauce. I love that stuff and it’s a favorite in my household, but I didn’t have on hand.
The tacos were delicious in spite of what I wrote in the above paragraph, but they could have been better, which is why I say that I’m definitely going to try this again in the future but with a big, whole jar of Pace picante sauce.
Happy grillin’. Have you ever cooked tacos on the grill? What was your method? Comment below!
My family occasionally likes to poke fun at me for posting food on social media (Facebook and Instagram), but I enjoy it. I’ve delved more into Instagram than I ever have in the last few months. Ever since I finally joined the smartphone foray, I’ve occasionally posted pictures of miscellaneous stuff like VPX Bang energy drinks on there. It’s an easy way to keep up to date with news of what’s going on with VPX products (particularly their Bang line).
Their cooking, grilling and barbecue community is pretty damn cool, though.
I’ve made quite a few connections with people in the ‘Q community on Instagram since May. It’s been a fun experience. While I’ve been practicing on my picture taking skills with food, I’ve had fun browsing others’ culinary creations.
Kurt Halls from Caribeque has been nothing short of spectacular towards me on Instagram, whether it’s reposting a couple of my photos or talking it up about his kickass products through DMs/comments. He’s even inquired about the VPX Bang energy drinks.
I just decided to try out a brand new rub, as of today: Reload Rub & Seasoning’s “Fully Loaded”. The company is based out of Knoxville, TN and they just released this brand new product today. I see on Instagram that quite a few folks received early versions to test it. There’s been unanimous praise. I like to support kickass people and kickass products, so I figured I’d do something quasi-kickass myself and get some.
I’ve enjoyed making these connections over on Instagram, because it’s genuine. I’m not following or liking people’s pages and posts in an attempt to bait them into liking my posts or following me. I appreciate what they have to share, and as a food fiend, it’s pure food porn.
It’s like one big family. But nobody argues. Everybody is celebrating the taste of delicious foods and the process of cooking them in whatever method it may be. That’s the kind of movement and community I can get behind.
My girlfriend’s family came in to visit us on Friday night. A weekend of cookin’ was planned for both Saturday and Sunday. On Saturday, we grilled, and Sunday we smoked. Despite the weather calling for thunderstorms (nothing happened), we were all in.
Kurt Halls and Caribeque released the brand new rub, the “AP Rub” (All Purpose) on Father’s Day. I’d been wanting to try it and mentioned to my girlfriend’s dad, Eric, that we need to try it soon. The thing about mentioning something to Eric is, he’s going to want to do it, 100%, all in the very first time. I felt guilty after I mentioned to him, because he said, “Guess I’ll order some”. As you can see in my previous post, I’d ordered three Caribeque Spicy Calypso Kick seasonings from Caribeque. I gave one to him, as well as an extra container of McCormick’s smoked sea salt.
Yep… not only did he hook me and the little lady up with the all-new Caribeque AP Rub, he got us two more bottles of Caribeque Smack Sauce. Listen, if you haven’t tried Smack Sauce on some French fries or other potatoes, you are missing out, folks. That should be on everybody’s bucket list. That stuff is amazing. We only have a little bit left from our first bottle, but that’s only because we were trying to stretch it out and make it last! We almost finished that bottle in the first couple of days of using it. It is that good.
That morning, we went grocery shopping for the weekend feast!
That evening, I busted out my STOK drum grill for burgers and a slew of smoked sausage. We had a pack of Johnsonville jalapeno cheddar and a family pack of Johnsonville “Beddar with Cheddar”. Everybody fell in love with the “Beddar with Cheddar”. I don’t have pictures of either, but they were awesome.
The burgers, though, man oh man were they good! I was eager to try out the Caribeque AP Rub. For three burgers (for me, Eric and family friend/my quasi-brother Robert), we took a big ass amount of 73/27 ground beef and added Kraft jalapeno cheddar cheese, Mrs. Renfros ghost pepper salsa and sprinkled AP Rub inside and on the outside. To say it was incredible would be an understatement.
On Sunday, our smoke featured a variety of things. I didn’t take pictures of everything, but we smoked: trout, a pork shoulder, bologna, chicken quarter and bacon-wrapped jalapenos.
I can’t rave about the bacon-wrapped jalapenos enough.
We took another package of Kraft jalapeno cheddar cheese and stuffed it in there along with ground pork sausage. We smoked the jalapenos longer than usual to ensure the pork sausage would be done. This was all Eric’s idea, and holy hell it was good. The reason we get along so well is because we are food fiends. We appreciate damn good food, and I appreciate his ideas!
The 11 lb. pork shoulder was smoked for about five hours before we threw it in the crockpot and made a modified Mississippi roast with it, using a little bit of vinegar and pepperoncini peppers. It wasn’t ready until the next morning (for breakfast), but it was just as awesome.