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  1. CFLJOHN512

    First smoke on the Weber kettle.

    I finally switched from a gas grill back to charcoal. I’ve never smoked in a kettle, so I had to try it. I used the snake method with cherry wood. 8 hour smoke which stayed right about 250°. I made some of my usual rub but with some heat. After 4 hours I wrapped it. I took it to 203° IT...
  2. CFLJOHN512

    Pre-Labor Day dinner.

    Kids wanted burgers. I wanted some brats. So we made that along with some dogs. I’ve missed cooking with charcoal. Kind of brings me back to my younger days of grilling 1” thick pork steaks growing up in St. Louis. I grabbed a 22” Weber the other day and christened it. I used...
  3. CFLJOHN512

    Smoked watermelon ham!

    I’ve been hearing about this lately. I’m going to have to try this this summer. I hear it doesn’t taste like grilled watermelon or ham, but something completely different. Has anyone tried the recipe? Has anyone heard of this? I need more info. Lol. Here is the link to the recipe...
  4. CFLJOHN512

    Hydro garden central FL.

    I’m about 2-3 weeks into this (new to me) hydroponic garden here in central FL. We’ve had tons of cool days and nights lately. I’ve got a total of 73 plants currently using the “Kratky” method. I upgraded the lights, timers, have a webcam setup so I can watch them grow while I’m at work...
  5. CFLJOHN512

    Beef tenderloin 133° 2 hours.

    Grabbed a 3.5 lb loin the other day at the local butcher. Had it dry age in the fridge for 2 days. Seasoned it with SPOG. Into a hot bath. 133° for a little over 2 hours. Dried it off and into the fridge for 5-10 mins. Seared it on the black stone as hot as I could get it. It was like...
  6. CFLJOHN512

    Steak and BJ day? No, Lobster and BJ.

    For those of you who know, I hope you had a great steak and side 😜. For those of you who don’t know, I’m sorry you missed out. She decided she wanted lobster instead of steak. Who am I to argue. Smoked it for 45 mins at 225° then I cranked up the broiler on my MES30. They were...
  7. CFLJOHN512

    Pastrami time!!

    Corned beef briskets are on sale so I grabbed a 5 pounder. Soaked it in ice water for about an hour. Changed the water out 3-4 times to drop the salt content. Brown mustard binder and lots of fresh cracked pepper. Then it was onto the smoker at 275° with some apple wood. Got a stall at...
  8. CFLJOHN512

    Kratky Hydroponics this year.

    The intense sun and heat in FL make certain things difficult to grow. I’m trying a completely different method of growing this year. 44 spots to plant in the “downspouts”. I’ll also be running 5 5 gallon buckets using the Kratky method. I’ve never done any hydroponics, but I’ve probably got...
  9. CFLJOHN512

    French food day! Soup and sammys.

    My girlfriend and I were having breakfast this morning and I asked her what she wanted for dinner. She said she wanted French onion soup. Well she got French onion soup and French dip sammys. I also made some of Bears soft pretzels. First time ever making either. The soup was cooking...
  10. CFLJOHN512

    Must be soft pretzel/Valentine’s Day.

    I saw a few other posts with you guys making soft pretzels so I jumped in on it too. Used Bears recipe (thank you Bear). They turned out better than I could have hoped for. Everything went smooth, except for the boiling baking soda part. I used a shallow pan and it made one hell of a...
  11. CFLJOHN512

    Super Bowl Charcuterie board.

    We started with a pregame charcuterie board, ( adult lunchables). At halftime we did some smash burgers with some smoked cheddar melted on them. I think I’m still stuffed this morning.
  12. CFLJOHN512

    Cheddar, pepper, paprika.

    Tons of Cabot seriously sharp cheddar, pepper jack, and doing some paprika. Took the cheese off after 3 and a half hours. Paprika will stay in the smoker till morning. The tray has a few more hours left to go. It’s a crisp 44° here in central FL. Perfect night to cold smoke. Cheese will...
  13. CFLJOHN512

    Help with cold smoked salmon.

    I’ve got the cold smoke figured out finally with these cold nights in FL now. I really want to do some salmon. From what I can gather it seems like the majority do a 4/1 ratio of brown sugar to salt. 12 hours in the fridge, rinse, fan dry for 3-4 hours then smoke it. I’d like to do some...
  14. CFLJOHN512

    More cheese. Salt too.

    Lazy Sunday afternoon here in FL. loving these cooler temps for cold smokes. Decided to make a run to Publix. Grabbed Havarti, pepper jack, tons of sharp cheddar, some regular jack, Irish cheddar, Vermont cheddar. The real kicker was 2lb blocks of Cabot Seriously Sharp Cheddar were 9.99...
  15. CFLJOHN512

    Just another pizza thread.

    I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis. The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated...
  16. CFLJOHN512

    First attempt at cheese!

    It’s in the 40s finally here in FL. Bought a pile of cheeses yesterday and opened them and let them relax in the fridge over night. Got the Amazin tray going with a cherry/hickory blend going. It’s hovering around 84°. It’s been going for about an hour so far. Rotating about every 20 mins...
  17. CFLJOHN512

    Venison steaks in the SV.

    2 hours at 137°. Ficus her on the black stone with garlic and butter. My girlfriend was a bit skeptical, but enjoyed it after she tried it. I think I’ve found my new favorite way to cook deer. No money shot, but perfectly tender and moist.
  18. CFLJOHN512

    Smoked/fried turkey.

    18lb bird. Injected with Louisiana hot sauce, butter, and beer mixture, rubbed outside, and under skin with Tony Cachere’s seasoning. Smoked at 235 for 2 hours, then into a hot peanut oil bath until the breasts got to 153 IT. The thighs were at about 170. This is by far the best turkey I’ve...
  19. CFLJOHN512

    Smoked, then fried turkey question.

    I used to work at Super Smokers BBQ in St Louis and the absolute best turkey I’ve ever had was smoked and then fried. This was about 25 years ago. I’m trying to figure out the best way to go about this. I’m thinking about smoking the bird for 2 hours at 225-250, then finish in the turkey...
  20. CFLJOHN512

    Which one of you guys here did this??

    Hahaha!! Love it!!!
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