Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Mike's Pit Boss & Blackstone Cooks 2024

March 12th first steaks of the year!

Sandra's is well into the 2nd turn on low heat before mine goes on so they both come of at the same time Medium Well and mine Medium Rare.

March 24th Impromptu BBQ with Natasha and Cory!

Outstanding feed of Strip loin Steak, baked potato, Tash's crab stuffed mushrooms, and salad.

Easter weekend eats! Homemade moose sausages and fresh fish white puddings for breakfast, but the star of this show was the Red Chilli Jam from Joe's Jams & Jellies!

This was followed by awesome fish and chips at Westside Torbay Road for their annual pool for fish tournament!

Sunday Sandra and I did a quick turkey dinner, instead of a full boiled jigs dinner, we just did turnip, carrot, canned corn and mashed potato.

With Apple/Cinnamon bun desert.

Outside cooking device post winter cleanup day.

Immediately followed by the first Blackstone cook 2024 - smash burgers.

Mid April Beer Can Chicken on the Pitboss.

This time I used Frank's Hot Sauce as a binder topped with Meat Church Holy Voodoo.

This seasoning was a game changer if you like a little heat, one that I wont be straying from anytime soon, it's delicious!

End of April feed for a king! Recipe will be coming soon!

Start of a beautiful day's worth of cooking here on the Pitboss, beginning with pulled pork!

While that was going I fired up the Blackstone for breakfast.

Pulled pork done, now it was time to throw on my Spicy buffalo Mac-N-Cheese, cooked on the Pitboss to add a note of wood fired goodness.

Almost done, threw pulled pork with all the juices back on to keep warm.

Simply amazing!

In May I tried my hand at Gordon Ramsey style scrambled eggs. Starting with a cold pan you whisk eggs and butter together with a spatula and keep going on and off the heat as not to over cook the eggs. Season at the end with salt and pepper and the finished texture is creamy and delicious with all that butter!

May 24 holiday weekend sloppy snow one week early!

Wasn't gonna stop us from cooking ribs, as usual Sandra started hers in the oven, mine were done beautifully on the Smoker.

Mine

Sandra's

Cant beat the beautiful mahogany colour and flavour of wood fired ribs.

May 24th holiday weekend, Saturday supper BBQ prime rib steaks, baked potato and a dandy feed of mussels.

Sunday evening I fired up the Pitboss for another fabulous beer can chicken. I again used Franks as a binder, but ran out of Holy Voodoo, so I threw on Holy Cow instead. More coarse pepper in this one, but it was fabulous. Holy Cow, not just for Beef anymore!

Sandra threw on a Costco Lasagna to have with supper tonight.

This cook I did a little different as I had more time. I started on smoke setting for about 45 minutes then cranked to my normal 350F to finish out the cook. Came out beautiful, perfect skin, not underdone and very juicy, a perfect cook.

May 24th Monday morning breakfast.

Fried onion/hash browns, bacon and eggs.

Cheers, MIKE