Recent content by Rib-O-Lator

I found a couple of nice chuck eye steaks at Safeway and cooked them to 125 temp on the rol and then put them on the grill with corn to sear. I used Montreal steak seasoning and some Uncle Chris's steak seasoning and it tasted great.

you can't go wrong with a culotte or chuck eye.

they are big in seattle. i have never liked their meat or seafood but i thought with kobe they couldn't mess that up. however with that said about a month ago i did buy a chuck eye from them only because nobody else in town carried it or knew what it was and it was pretty good. here is a pic...

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I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325...

i would definitely eat a couple of those.

I'll get right on it!

I ground 4lb's of sirloin steak and 2 lbs of bacon, i added some seasoning before i ground it up. i made two burgers, one for my wife and i. i placed them on the rib-o-lator inside my kettle using the cajun ring and the pitmaster IQ110 for temp control. i cooked the burgers at 300-320 grill...

i have been thinking of making and selling them on my site. i'm guessing $75 ish.

I stacked a Cajun Bandit ring on top of a Weber ring and placed it on my kettle and turned into a mini WSM. I also used a Pitmaster IQ 110 to control my temps and it worked great, kept it steady at 250. I also used my new home made injector and injected the spares, this thing works great. did i...

i got a new toy the other day. it's the pitmaster IQUE 110. it controls temps in your kettle, wsm, or uds. i tried it out yesterday cooking chicken and it worked great. you can see the video i took here. it cost $139 http://www.youtube.com/watch?v=sDVT7u6Tetghttp:// this is where i bought it...

i got the suck-o-lator out of mothballs yesterday to do some chicken. the suck-o-lator pulls a vacuum to expand the meat allowing it to marinate within a few hours vs overnight. i then tossed them onto the rib-o-lator to cook. i coated the chicken with greek yogurt, ginger,garlic, and orange...

i cooked a 6lb boneless pork butt on the rib-o-lator. i split it in two and put one on each tray. i used some apple for smoke. i coated one with a spicy honey mustered sauce i made and the other with brown sugar and some seasoning. the mustard tasted the best. i cooked them on my UDS gasser at...

it should have been LAMB STEAK.

i grilled a lamp steak for myself and somethin else for the wife. i minced some garlic and cilantro and added some olive oil to it to make a past. i salt and peppered the steak then slathered the paste over it then coated it with plain yogurt. (saw the yogurt thing it on TV) it didn't look that...