King Brisket

This last weekend I broke rank and did not smoke a pork butt, but the mighty beef brisket. I saw on here recently Capt Kingsford posted his brisket, so that got me thinking brisket it is. My confidential source at McCormick's gave me the yet to be released "Cowboy Rub". I have to tell you after tasting it, all you would need would be a set of chaps and a Stetson(Saunders has a set of chaps for you) and you'd feel right at home on the range. Seriously, it was good tasting shit.

Note: The custom engineered cutting board. I saw a guy on triple DDD that had one like this, and it looked like a must have.

First at bat...

I have been plotting on the time to jump in and show the goods. The problem is if I wait til I have comparable cooking accessories I will sit in the backseat for a few years and let some great chunks of meat go by without due attention. Charcoal is King around here and that is how I smoked this bad bitch. This was a 9 lb brisket rubbed with honey mustard and some goodness I have been working on for awhile.




I smoked with mesquite wood (normally I use apple), in my battle field tested barrel smoker for about 15 hrs. Upon it's completion I wrapped it in tin foil and let it sit for an hour or so. This is what perfection looks like.





Check out that smoke ring! I am an amateur when it comes to blogging, so I don't have a presentation picture with the whole spread, I will be sure to hone in my skills for the follow up!

Pizza from a trailer? WTF

This dude came in for service last week. The rear of his Denali couldn't keep up with the tonque weight of his trailer. I told him to bring in the vehicle and trailer for inspection.....
This is what he showed up with.
Turns out, this is his business. He gets hired to show up to parties and events and make f-ing pizza. How cool. This oven gets up to 800 degrees and can make a large pizza in 90 seconds.
I know where this guy lives. He better make sure this thing is locked down.

American Made

Notice anything different on the face of my grill? Yes indeed. A new placard.
Read it carefully......Any of you have your own line of grills? Don't think so. jk.
I have been wanting to put a temp indicator on my grill, but needed a real good reason to drill holes in the lid of a 2K grill.
This placard was fabricated in Colorado Springs by the fabrication leg of Team Hardcore. Its of the finest quality CNC aluminum, and I am proud to have it mounted on my pride and joy.
Thank you Mark!


If my BBQ skills are ever questioned, I am gonna refer you back to these pictures.

Steak Alaska AKA "Panty Remover"

Yes. Infared.

I cant think of a better meal. And, if you would like to impress a date, this combination is guaranteed to deliver. The beauty part is that you will be working off the calories immediately after.....if you know what i mean.

12oz Ribeye. Bone or not. Does matter
4 King Crab legs. Remove all meat.
Holandaise sauce-Use powder package.
4 Large Carrots-sliced and sauteed in cast iron pan.
Garlic Bread. Home made if possible.
*You can substitute Corn on the cob in place of carrots.

Pile the cold crab on top of the steak and drizzle sauce over everything. Crack a beer or glass of wine and enjoy.

Camping on the coast.

Lake trophy trout* caught the same day in a pristine fresh lake* near Bodega bay right on the coast. We fished all day, grilled them just like you see them (soy sauce, butter, garlic and other misc items such as sierra nevada). We had 16 in total and they went fast.

And yes, you do see pork ribs and potstickers in the background.

We don't f- around.


* Trophy trout = 10 inches max. haha
*Pristine Fresh Lake = Trout farm.

InfaRed Ribeye Sear

If this doesn't put a smile on your face, I just feel sorry for you!

The infared area of the grill makes grilling awesome steaks look easy.
Bring it bloggers!

Phase II. Outdoor bar with canopy

A while back I had decided in order to complete my dream outdoor kitchen, it would require the presence of a bar to top it off. So now that Phase I is done (Smoker, pizza oven, sink, island w/refer, and a roof) it was time to complete this already over the top project. The bar is 14' long, and is five blocks high. The bar top itself is oak planking that came from the floor of a semi trailer. With some sanding, routering and sealing it promises to hold dozens if not hundreds of bottles and cans of whatever the adult flavor of the day might be. For this project I plan to do a technique I have never done, and that is to stucco the bar front and sides. With the kitchen assembly and island veneered with brick, this time out I wanted to push the edge of my creative being. So, we will see how that one turns out.

Footnote: Since I have not posted much lately, I will just say that we have utilized every aspect of the kitchen. be it a pizza night...or beef briskets...pork butts... or my newest fave think to do is grilled chicken over wood fired coals. Suffice to say my bills and the butcher shop have gone through the roof.