johnsbrewhouse

This is our shelter. Picture was taken probably 4 years ago, the first Traeger we had is there. Wife and I are designing a “summer kitchen” hopefully we’ll get it dried in before winter. I already have a commercial hood, mini split air conditioner, 6 ft stainless sink, and some other stuff for it. Putting in floor radiant heat under the slab and an outhouse in it. It will essentially be a 24x24 foot extension of the garage with the same 10’ “overhang” in the picture. And no, I ain’t rich, I just happen to be in the right line of work to acquire this kind of stuff .

Thank you to everyone for the welcome!

Maybe a little about my hobby (or as the wife calls it, my problem)
Currently have a collection of grills and smokers that consist of:

3 Phoenix gassers (2 stainless) from back in the day when they still made decent grills

A TEC infrared from 1988 that I picked up on a curb for free. Still works great

Weber 22" kettle

A 4’ x 2’ dia. offset stick burner I built 20 years ago

Upright gas smoker from C*****s

Blackstone 3 burner flat top

Aussie mini gasser

Bayou Classic 3 basket fryer

A bunch more that I have stashed in the back shed

And the one that crowns it all, a Yoder YS640S that I took delivery on in June.
What a machine. Haven’t dialed it in yet, but let’s say that it’s a promising project.

Ribs on Sunday. Turned out so-so. Tender but a little on the dry side. Typical of my ribs. Brisket or butt are super, but my ribs, not so much.

processhead

After the smoking I convert it back to the original solid state and let it swim in Pendleton Director’s Reserve.

The ice ball and I both are delighted

Just rolled in from Iowa

A change of pace, since it seems we’re having a good time this afternoon and nobody has a real job.

I give you pickled green tomatoes.

They pair well with beer.

ND Mike Enjoying it so far. I’m acting like a fat kid in a candy store, kinda all over the place

Bob Stehlik

Thank you!
The Yoder is truly an amazing smoker, the Fireboard controller is dead on as far as temperature, but I have yet to try and build a program for a cook. That’ll happen down the road. I’m still working on playing with the damper. My thoughts in case anybody cares, don’t buy one unless you’re prepared to spend the extra for the competition cart and the solid shelves. I did get the searing grates also. It’s an investment that I believe will never pay a single dividend other than the quality that comes off of it every time you use it.

Plus it looks cool

Ok, so this was almost 4 years ago, but its still relevant.

Burgers grilled literally during a blizzard. Actual NWS warning and all.

If that ain’t hard core grilling, I’m not sure what is.

And yes, I won the bet

edited to add: sometimes you have to wait until spring to clean the grill because it’s froze down and you can’t get it to the shop

Maybe I should just stick to water that’s had all the latent heat removed.

A bearcat to wrap after awhile, but a solid finished product. Pun intended

FYI

Technology seems to be getting the better of me tonight

Denny O
In beautiful downtown south east Iowa we have brat patties everywhere you look. The wife and I made up 20# of patties and 80# linked, along with 40# of breakfast links. Busy weekend and gave almost all of it to the kids for Christmas. Getting tired of brats! We made and cased 20# of beef summer sausage this past Saturday. But dang it, I want some seasoned pork patties for a change.

I’m too proud to go to the locker and ask for their recipe.

In beautiful downtown south east Iowa we have brat patties everywhere you look. The wife and I made up 20# of patties and 80# linked, along with 40# of breakfast links. Busy weekend and gave almost all of it to the kids for Christmas. Getting tired of brats! We made and cased 20# of beef summer sausage this past Saturday. But dang it, I want some seasoned pork patties for a change.

I’m too proud to go to the locker and ask for their recipe.

Anyone have a go-to or favorite seasoning recipe for pork patties? Thinking I’d like to brew up 10# and vac pack to have around for lazy supper nights.

Thanks

zbigjeff
Thank you

Denny O
What part of our wonderful state?

johnsbrewhouse

This is our shelter. Picture was taken probably 4 years ago, the first Traeger we had is there. Wife and I are designing a “summer kitchen” hopefully we’ll get it dried in before winter. I already have a commercial hood, mini split air conditioner, 6 ft stainless sink, and some other stuff for it. Putting in floor radiant heat under the slab and an outhouse in it. It will essentially be a 24x24 foot extension of the garage with the same 10’ “overhang” in the picture. And no, I ain’t rich, I just happen to be in the right line of work to acquire this kind of stuff .

twilliams
That looks amazing!

mrobisr
It took an hour to dig to it and even worse it’s 3 feet from the patio door. That was froze shut…

ND Mike Enjoying it so far. I’m acting like a fat kid in a candy store, kinda all over the place