jeffshoaf

I ordered the finamill a while back and have put it to use. I got a bundle with 3 pods and I'm using them for my most used items - salt, pepper, and granulated garlic. While I had hoped it would be a big more powerful (it occasionally sounds like it's in pain as it sold down while grinding), I'm liking it. I've been using manual grinders that require two hands for salt and pepper and it was a struggle keeping them clean while applying and turning meat over to get all sides prepped; that struggle has gone away now since i can use one hand to handle the food and one to handle the finamill. The relatively long grip and smooth grip is also easier to clean than my old grinders. They're working on a rechargable one but i haven't found an ETA for it or whether it will be more powerful than the current unit that's powered by 3 AA cells.

Arizona barbeque Outfitters: http://www.azbbqgrills.com/ They make to order and are pretty busy - I ordered back in February and beat a price increase due to their materials cost going up.

My Santa Maria from Arizona barbeque was delivered during a storm on Friday and i got it uncrated and moved into position Saturday with my brother's help. I definitely needed the help since it weighs almost 800 lbs and we had to move it through an area landscaped with brick chips. It'll be later in the week before i can season the grates and do some grilling but i think I'm gonna like it!

Be prepared for sticker shock... Plywood and other construction materials prices are ridiculous right now.

For me, the killer ingredient for baked beans is molasses.

Looking at all the good eats posted in this thread makes me think the thread is mis-named - none of these are "everyday" cooks!

Overnight Boston butt with smoke from hickory chunks in the big msr pot. My inventory of lump was pretty bad - ended up using the bigger pieces of jealous devil and royal oak with one piece of coco char. Now i have a few pounds of jealous devil and royal oak smalls and 2 or 3 pieces of coco char left. Regardless, the butt was tasty! So tender it feel apart when i picked it up.

I wish they would put "Dodge" on the front instead of "Ram" - much more appropriate for incoming traffic!

My first bone-in dry age is a short loin that's in the SteakAger now; the meat market where I got it will slice it for free when it's ready. Some folks on the SteakAger FaceBook page are using a Sawz-all with a stainless steel blade - I bought a Dewalt with a battery operated drill and their version of a Sawz-all a while back so I may try this since my back issues may it painful and numbing to do much hack saw work.

Stumbled across this newish item today - looks interesting: https://www.finamill.com/ Anybody have one?

Turkey breast over pecan in the big MSR smoke pot.

Thanks! I'm thinking my next attempt will be grilled over wood using the Weber kettle whilst waiting on the pending Santa Maria grill.

16oz ribeye, dry aged for 32 days, roasted with mesquite and reverse seared. I used a small MSR smoke pot for the mesquite (I'll use the bigger MSR for long cooks - the small one would probably be sufficient for those too but i have to justify having both!). Storms were rolling thru the area so i rushed the roasting part of the cook and didn't get as much mesquite flavor as i had hoped. Also planned on grilling the veggies as well but did them in the vermicular kamado due to the storms.

I'm waiting for my Santa Maria to be built and delivered so i don't have any experience yet, but i can tell you why i went with brick-lined with brassero. Of course, i could be totally wrong about any or all of these points! o Brick-lined should be more efficient for longer cooks since it will radiate back the heat it has absorbed. With a mesh bed, any heat radiating down will be lost. You'll also be heating up the metal that makes up the firebox and losing some of that heat as it radiates thru the metal. While the cooking methodology is different, i considered this as similar to how a ceramic cooker like our kk's differs from a drum or thin metal smoker like a Smokey Joe. o The added airflow from underneath should let you build a hotter fire, i decided that this is offset by the big benefit of the Santa Maria design - if you need more heat, lower the cooking surface! That extra heat from extra airflow will come at the cost of much higher fuel consumption. The fall-thru ash is a nice feature though. o I decided that i wanted a brassero because i think it will be handy for longer cooks - i initially thought about just having a wheelbarrow as a burn barrel but i really don't want to be shoveling hot coals from a one area to the grill, especially when there are others standing around. My back also doesn't like me doing a lot of shoveling; of course, there will most likely be some post - cook ash shoveling. Mine will have the brassero in the back instead of at the side of the firebox - although that will make it a bit more difficult to load it, the wood burning in the brassero will be adding to the cooking heat, especially if i decide to add a rotisserie later. Like most of my acquisitions, I blew my budget on mine:

Did you find some place in the USA to get it or order it from abroad? Shipping from Europe is as much as the brick!

That's very nice, but at my house it would be a constant struggle to keep the wasp, mud dauber, and birds nests out of it!

Just finished my second dry aged ribeye from the Steakager - very happy with this result. It was a one pounder, reverse seared after slow roasting for an hour on the gas grill. Needed just a bit more sear but very tender and tasty. Next one will be over charcoal.

SteakAger is running a St. Patrick's Day sale with 10% off everything: https://steakager.com/

i just leave mine out on the deck and let the rain help clean them...

i have a cyberQ for this very reason. It has some quirks but it works; the quirks are aggravating but no so much that I'm willing to spend the money on something else - the biggest one is that i haven't found an app to control and monitor it so alerts are via email and/or text and you have to log into a web app to control and monitor. I'd much prefer a direct notification from an app. If i were looking for a replacement, i'd start with ThermoWorks - i don't know how week it works or if it has similar issue as the cyberQ but given the quality of their other stuff, if be prepared to be impressed.

I was a little disappointed - it was dry and over seasoned, but i think that was my fault. I salted and peppered before grilling on my gas grill and seared longer than i usually do ( grill has a "Sear station" with an extra burner tube between the regular tubes) and i think the pepper burnt and was bitter. I then used indirect heat to go to medium per the Meater and it drifted up to the high side of medium well during resting. Next time, I'll wait until after cooking before seasoning, only go the medium rare, and maybe baste with butter while grilling. I'll most likely use the gas grill again next round to have a more controlled experiment. It'll be next week before that happens since meals for the next few days are already set. I'll probably dry age a short loin next - i was concerned with cutting thru the bone but my semi-local meat market said they'd cut it for free if i take it back after aging.

Any concern about pellets blocking the smoke holes? I guess if they did, they'd burn out at some point.

Those are in the freezer now - the 14 Oz one that'll be consumed today is in a ziplock in the fridge!

1st 31 day ribeye is out of the Steakager!

Those of you using a Meater, do you leave it in during searing? I see the specs say the maximum temp for the ambient sensor is 527° F and that's easy to exceed near the coals when searing, but does that mean bit temps could kill it or just that it can't measure higher temps? I've only had mine for a short time and I've used it twice - for one cook, i forward seared, and for the second, i didn't sear. I'd think that for a reverse sear, it would be nice to be able to monitor the internal temp during the sear and also during the rest. I'm doing a pork loin this afternoon and I'm trying to decide which grill and forward or reverse sear to use. Thanks!