GrillFellas

Competitive Barbeque Team Meat the GrillFellas:
Mark Musso, Michael Patti, Ted Shepard, Marty Slobodnik

07/06/2024

Jack and Coke Wieners

- 2-3 lbs. of Lil’ Smokies (feel free to substitute with regular hot dogs or other sausages like kielbasa, just cut into 1/4” coins instead.)
- 1 C ketchup
- 1 C Jack Daniels or your favorite whiskey
- 2 - 12 oz Cokes (reduced to 1/2 C of syrup)
- 1/2 C brown sugar
- Disposable half size aluminum pan (9”x13”ish) or a slow cooker.

In a small pot, pour the 2 Cokes in and place over medium heat. Once boiling, reduce heat to medium low and let simmer, uncovered. Reduce the 24oz of Coke until it has reduced to 1/2 C. This may take 20-30 minutes.

Once the Coke syrup has reduced, let cool, and mix the remaining ingredients into the aluminum pan or slow cooker. Pour in the Coke syrup. Mix well.

Place pan uncovered, on a 225° smoker and let continue to cook until the sauce is thick and tacky. 2-3 hours. If you don’t have a smoker, place in slow cooker and cook covered on high until sauce begins to boil. Slightly remove the lid and let it continue to boil until sauce thickens. 3-4 hours.

Serve with toothpicks.

This recipe was adapted from the Food Lab’s whiskey wieners recipe.

06/11/2024

Dry aging experiment #2 - 12 lb. USDA Prime New York Strip. Had a 20% loss of water weight during the 35 day dry age. That was 5% more than the rib eye. After trimming, had a final yield of 6lbs of steaks. I paid $10.98/per pound, so after a 50% yield, the street value is now $21.96/ lb. In a steakhouse, this would probably be a $60-$80 steak.

Excited to cook these on Sunday for Father’s Day.

05/05/2024

About 35 days ago, Marty Slobodnik and I dry aged some ribeyes in Dryagingbags.com. The end result was worth the time. The steaks were intensely beefy and tender. The beef was choice, so my next experiment will be with a USDA Prime NY Strip subprimal.

There was a significant loss in moisture weight 15%. Then trimming off the pellicle also resulted in a lot of loss. That’s why a dry aged steak in a steak house is expensive.

I bought too many bags. If someone else wants to try this, let me know.

08/07/2022

Annual BBQ for the CSU-Pueblo ThunderWolves Football Team! Always a great time. Chris Slobodnik, Marty Slobodnik, Michael Patti, Ted Shepard

08/01/2021

Experimenting with the Smoked Cream Cheese fad. It’s great! 225° for a little over an hour. Flavors: Everything Bagel, Buffalo Blue Cheese, Old Bay, and our competition BBQ rub.

02/21/2021

Smoke-Fried Bologna today. Smoked at 225° on the Grilla Grills Chimp then seared on the Blackstone. Topped with some Carolina Gold BBQ Sauce from Hey Grill, Hey by Susie Bulloch. White American cheese, sautéed onions, pickle relish and jalapeño, lettuce and tomato. It was a sandwich experience.

09/05/2020

Who is ready for the World Slopper Eating Competition from the PB&T Bank Pavillion?!?!?! 🎉🎉🎉🎉
Make sure you check it out live today at 1PM!
Click the link below to watch ⬇️⬇️⬇️
https://www.coloradostatefair.com/

&TBank

07/28/2020

Philly Cheesesteaks and Buffalo Cheesesteaks on the Blackstone. The melted blue cheese crumbles on the chicken really was the unsung hero of the sandwich.