We going out for the day tomorrow. Lunch will involve fish & chips. Which calls for a lightish dinner - lamb chops cooked under the grill & green beans, followed by British cherries (first of the season last time we were at the supermarket)
3 Likes
Mrs. P enhanced last night’s creamy corn pasta leftovers by adding pan seared shrimp that went perfectly with the sweet corn 
14 Likes
The Smoke Tex is a Cookshack knock off. Biggest difference is the shack is US made and the Tex is not. Essentially the same design
I’ve heard it is like the Smokin’ It as well.
300 for the Smoke Tex is still excellent
1 Like
Also a knock off.
1 Like
It was $335 on Amazon in November 2016. Wait…what were we talking about?
Not that there is anything wrong with that in the short term. I have friends with both but most went for the shack. All those smokers weigh a ton. Not sure I couldn’t get that out of the SUV without a few guys to help. Same with TEC. Heavy !!!
1 Like
Quick to put together, longer to cook…a crustless quiche with roasted broccoli, onion, red bell pepper and goat cheese.
Wine.
15 Likes
Scuba, what are you currently smoking with now? That looks like a pretty decent price and I think they could probably take a lower offer.
1 Like
I have a Mak 1 Grill, happy with it.
The Mak 2 is $1000 more at 2800. I think the difference is that it has a flame zone. but since I have the infrared rassmusen ceramic next to it, I really did not need the flame zone. Anyway, never needed that except for smoke ribs. Amazing ribs suggest to give it a quick sear over the grill after brush BBQ sauce before serving but the last time I cook ribs, it was not really needed bec it came out pretty nice and brown.
Really really love to own a Grillwork 36" Asador but price tag ion $7800 s too hefty for me esp now that I cannot eat red meat. http://www.grillworksusa.com/products/
1 Like
21 Likes
We need some details on this!
2 Likes
Looks fantastic!
1 Like
DUDE!!! Thst looks amazing!
1 Like
Well, I’ll do my best. This is my humble experience, and I realize that I still have a lot to learn.
over half a pound ground beef.
course sea salt on one side ( a lot).
cook in butter or bacon fat in cast iron skillet or griddle. when you barely start to see blood forming on top, flip and turn heat off. add mushrooms, onions, cheese etc… let cook to desired done-ness.
the bun is super important but a personal choice. seasoning the bun with salt and pepper is a good thing, but grill the bun first using butter. so much better grilled than cold.
I like mayonnaise on one bun, grey poupon on the other. leaf lettuce and pickles.
I find that bacon detracts from a really great burger. I like bacon… a lot, but better elsewhere.
10 Likes
A Masterbuilt Electric Smoker. I’ve had it a long time. When I bought it some folks were having electrical issues so after I bought it I put all new wring in with a bit bigger gauge. I never expected this smoker to last this long. Cookshack are killer smokers. US made, holds heat well, good insulation, a little wood goes along way and built like a tank and stainless.
2 Likes
