Grilled Beef and Pork Shish Kabobs

2012 Keymaster cooks and Smokes

Drying Peppers

These peppers took about 48 hours to dry at 130 degrees F. In a Dehydrator.

Summer Sausage Silent Movie

The pictures tell the story.....

Ground Beef Jerky

Made a few pounds of ground beef jerky. Started off with mixing all the spices and cure up in the magic bullet. Recipe to follow.

Then I mixed the spices and cure in with the Ground beef which was 80/20

I used a Jerky blaster to squirt the meat mixture onto my dehydrator trays.

After about 5 hours drying at 155 degrees F.

The recipe 3 LBS of 80/20 Ground Beef,- 1/2 cup of dales seasoning,- 1/2 tsp cure slightly rounded,- 3/4 tsp Garlic Powder,- 1-1/2 tsp freshly ground pepper,- 1-1/2 tsp of non iodized salt,- 1-TBSP of Brown Sugar,- 1-1/2 tsp liquid smoke.

The Sear Mark

Decided on Pork chops for dinner. If you want to get a awesome sear mark on those steaks and pork chop then you need to look into a Charbroil big easy SRG.

The chops

You can even smoke a turkey in the SRG (Smoker, Roaster and Grill)

Baby back Ribs

I had the day off and decided to fire up the primo Grill Oval XL. I decided on a Rack of Pork Baby backs for dinner.

I seasoned the ribs with Johnnys seasoning and pepper and tossed them on the grill.

This is a Primo Oval XL, really nice ceramic grill with a 20 year warranty.

Were going to go ahead and cook these ribs at 275 degrees F for 4-1/2 hours. We don't play with no foil or apple juice at keymasters house.

This is about 4 hours into the Q...

In the doghouse and ready for slicin....

I did my best job at knifework as I could and it worked out well...

Finally plated my friends and would like to thank you for lookin at my blog!!!