- Location
- Grantsville, Utah
Delta, UT just a block north of the Maverik on the same side of the road. They sell custom meats on one side, and awesome burgers and shakes in the other.
Epic food porn
- Thread starter frieed
- Start date
Delta, UT just a block north of the Maverik on the same side of the road. They sell custom meats on one side, and awesome burgers and shakes in the other.
I went there on Thursday after meeting with the Millard County folks. I LOVE ASHTON’S!!!
DAA
Well-Known Member
- Location
- West Bountiful, UT
I'd forgotten about that place. It's awesome!
- DAA
- DAA
ID Bronco
Registered User
- Location
- Idaho Falls, ID
Halibut I caught in Alaska last fall. I didn't care for the breading we used, but it was flaky and moist. Yes we are fancy at our house. 
- Location
- Draper, UT
mmmm tater tots... 
short story here.... my Mom came back from Alaska with #25 frozen halibut in checked baggage that was lost.
"We'll get that box to you eventually, Ma'am" to which she replied.. "That you will find it I have no doubt, but if not in 12 hours, you can keep it"
short story here.... my Mom came back from Alaska with #25 frozen halibut in checked baggage that was lost.
"We'll get that box to you eventually, Ma'am" to which she replied.. "That you will find it I have no doubt, but if not in 12 hours, you can keep it"
Last edited:
- Location
- Draper, UT
Fired up the offset yesterday and put on two racks of spares and a 4# trimmed brisket.
Almost done
And on the table with baked mac & cheese and cornbread with hatch chilis and cheddar.
Almost done
And on the table with baked mac & cheese and cornbread with hatch chilis and cheddar.
DAA
Well-Known Member
- Location
- West Bountiful, UT
I want to die of meat poisoning looking at that.
- DAA
- DAA
- Location
- Grand Junction, CO
Wife made me cook dinner tonight, fired up the smoker for massive 1/2 pound burgers and the fryer for tasty wings! 😋
- Location
- Vehicular limbo
I've been wanting to make this for months, I swear it's not because of the war.
Chicken Kiev, stuffed with cream cheese, spinach, and artichoke hearts.
Chicken Kiev, stuffed with cream cheese, spinach, and artichoke hearts.
- Location
- Draper, UT
Anyone for fresh pretzels ?
- Location
- Draper, UT
and more sourdough today
- Location
- The Village of Kay
Smoked a Rib Roast for Easter. Tasty!
- Location
- Draper, UT
gave the offset a workout yesterday
left to right: 2.5lbs tri-tip, 16lb (before trimming) brisket, 16lbs of pulled pork.
Tri-tip was a bit too dry, even with added fat trimmed from the brisket.
Brisket was awesome, and the pulled pork was for a neighbor (he said it was great).
and the required brisket money shot...
left to right: 2.5lbs tri-tip, 16lb (before trimming) brisket, 16lbs of pulled pork.
Tri-tip was a bit too dry, even with added fat trimmed from the brisket.
Brisket was awesome, and the pulled pork was for a neighbor (he said it was great).
and the required brisket money shot...
- Location
- The Village of Kay
To keep my TriTip from drying out, I wrap it in foil at 120-130 degrees and then finish it to 180 degrees, then let it rest in a cooler for 20-30 min before slicing. Since doing it that way it has always been super moist and tasty.
- Location
- Draper, UT
I'll give that a try next time
- Location
- East Stabbington
I usually pull my tri tip at 130, then sear it in a hot cast iron (butter) for a minute on each side, then let it rest for 15 minutes before slicing. Seems to come out well and even with the smoker at 225 I can have it on the table in less than 2 hours.
That brisket looks incredible! I tried my first one a few weeks ago and it turned out better than I expected. I salt rubbed it the night before, then do a rub using mustard as a fixer. In hindsite, I think I wouldn't have used any salt in the second rub because it was a bit on the salty side.
Cody
That brisket looks incredible! I tried my first one a few weeks ago and it turned out better than I expected. I salt rubbed it the night before, then do a rub using mustard as a fixer. In hindsite, I think I wouldn't have used any salt in the second rub because it was a bit on the salty side.
Cody
So far I have only smoked Tri Tips in my smoker. I have enjoyed the way they have turned out, and they are fast! They smoke for 1-3 hours depending on size, and I pull them at 130, and let them rest for 5-10 mins, then slice them up. Have yet to do a seer on them, but do want to try it.
I am envious of the electric/auto pellet feeds that can do long smokes without babysitting. My 'pane/cabinet/chip style requires more babysitting, but I still have enjoyed it. Doing an overnight pork butt/brisket is kind of out of the question unless I want to be getting up every couple hours to check on it, and that is where the pellet/auto feed styles seem to really win.
I will definitely be playing with it and doing more meats this summer, but may have to upgrade at some point. But I have really enjoyed playing with it and learning.
.... I'm hungry...
I am envious of the electric/auto pellet feeds that can do long smokes without babysitting. My 'pane/cabinet/chip style requires more babysitting, but I still have enjoyed it. Doing an overnight pork butt/brisket is kind of out of the question unless I want to be getting up every couple hours to check on it, and that is where the pellet/auto feed styles seem to really win.
I will definitely be playing with it and doing more meats this summer, but may have to upgrade at some point. But I have really enjoyed playing with it and learning.
.... I'm hungry...