Working out the kinks in teriyaki
Did a sort of reverse sear, smoked the meat til it had a little bit of a pellicle then put it on a grate directly over the coals in the firebox to sear. After that, I brushed some sauce on and put it back in the smoker side to finish
Looks great.
Just a bunch of wild berries I found while hiking.
Red huckleberry, blueberry, blackberry, raspberry, salmonberry, and thimbleberry.
Pink blueberries? Always a nice bonus to find some fresh berries. The small wild blueberries are delicious.
Those are red huckleberries. I just edited the post with the rest as well. The small blueberries may actually be mountain huckleberries.
Kaioken getting ready for this coming weekend 
Anyone around the tricity area should stop by the shop on the 11th and 12th for a lil partayyy
The menu:
Smokey Brautwurst poached in Johnson City Brewing “Pretzel Beer” ($15.00)
Comes with either side:
Spaetzle, sauerkraut and grainy mustard
Or
German potato salad with bacon bits and green onions.
Other entree is:
Spaetzle with smoky Southern Spore Farms mushrooms in stroganoff gravy, amazake crème fraiche and green onions ($12)
Side of German Potato salad without bacon is ($3) for vegans
Beef roast from my friends angus that he grows out. At 128 rn, smoking til 170 unwrapped and then wrap and smoke til 205. Using apple pellets.
He does gras fed until the last 2 months and then grain finishes. Never had grain finished beef (that I know of), so we will see if I can taste the difference!
Update, at 155 now
I’m stuffed. Going to do roast beef style sandwiches tomorrow with the leftovers.
Got a pork butt brining that I’m going to throw on the smoker tomorrow morning.
Pics to cum…
Brined In a mix of water, apple cider vinegar, brown sugar, regular sugar, Worcester sauce, salt, little onion powder and a little garlic powder. Next time I will add some apple cider to that, but I didn’t have any on hand so I just went with what I had. Coated with mustard and then threw the rub over that. Going to cook uncovered til 170 and then wrap til it hits 205.
bro you have got to have so much fucking smoked meat sitting around your house lol I swear you’re smoking something new every other day 
I have a few kids who all loved the smoked stuff, so it doesn’t stay around very long. We have been so busy the last couple weeks I haven’t gotten to use the smoker as much as I like tbh. My oldest son even said something today lol.
Typical dinner / next day breakfast combo probably twice a week. Swapping bacons between turkey, Canadian, beef, and thick pork slices.
Last night was ribeyes fries pineapple carne asada
Today was Canadian bacon / turkey bacon / carne asada / cheesy eggs / fries
Topped off with some blackberry vanilla hash mead
Other days are french toast / pancakes / breakfast burritos
With fried chicken / Mac / pulled pork / other chicken skillets with rice like Chicken piccata
you should be a caterer, im a great cook and live in richville, i should offer some meals on facebook. If they love dogs and weed them im getting paid. we have a great stove here but the knob got broken off in a fight. It has wi fi. but wook doesnt want to link it because hes dumb enough to think people will turn it on and off to mess with him. Who wants the password?
XD I cater enough as is. Turning that into a profession doesn’t sound as rewarding
can you cook in wooks house for me remotely? password is basic bitch 123 I have this nice stove but its in limp mode I gotta take my contacts out to read this damn code to connect the wifi. its a 6 burner thermador with an infrared broiler. On topic I made a 7lb pork shouder a couple days ago. Nothing special, hormel meat and some rub and then we only had a bit of bbq sauce. I cooked it 8 hours low in the slow cooker and its ok. really i did too much to it, there was some soy and worchestershire and apple cider and sliced pineapple. Its still not sauced but the flavors are all over the place.
Sweet corn fritters, sesame rice noodles & a Velvet Hammer at Loro Asian Smokehouse in Addison, TX.
Ninniku tonkotsu ramen & chashudon garlic fried rice with a Fancy Dance IPA at Tamashii in OKC.
Steak I tricked @Medicine.grower and @Pattypan01 into paying for after I accidentally didn’t bring enough money to dinner
im guessing/judging it as a bms score 5 or 6 . What's the "right" kind of marbling? — Fuller Consulting Im picky with beef but bought it because it looks good. Last one i had was a ribeye and with this nice stove and exhaust hood I can cook the shit out of it on hot cast iron and its still rare on the inside In my hotel I set off teh fire alarm trying that on the electric range. I pulled all my money out of tesla and now it crashed so I gotta celebrate.
