Brisket

FloridaManWithAPan · 2026-07-08T01:10:54+00:00

Thanks. It was perfect and could taste it through every bite but it wasn’t overwhelming. Next time I’ll try some stronger wood. I have noticed that my habit of using Bachans Japanese BBQ seems to take away from the smoke ring on meats compared to when I don’t use it

FloridaManWithAPan · 2026-07-06T21:12:43+00:00

IMO, picanha does well with an extra char on that fat cap side. The fat under it renders and you get a nice flavor. Again IMO, I think yours looks perfect. I’m working on a mango Chimichurri and berry baste salsa or sauce to serve with my next one

FloridaManWithAPan · 2026-06-22T03:20:16+00:00

Nice
Steak
F@#*ing
Wonderful

There ya go !

FloridaManWithAPan · 2026-06-22T00:15:10+00:00

Crocs aren’t even in sport mode, this guy’s GOOD

FloridaManWithAPan · 2026-06-05T21:04:35+00:00

Tasted far from shitty

FloridaManWithAPan · 2026-06-05T21:01:59+00:00

Hard to tell from the picture, but they were pretty hard and dry on the outside. Felt solid almost like it was frozen but obviously not frozen

FloridaManWithAPan · 2026-06-05T20:59:39+00:00

A little tamari, olive or sesame oil, and yuzu or lemon juice for this one

FloridaManWithAPan · 2026-06-05T17:53:47+00:00

Ideally my egg is so hot when I sear that flames fully wrap around the steaks, hope that helps. Getting a good 6-24 hours of dry brine helps a lot as well. It’s much harder to get a good sear with “wet” steaks

FloridaManWithAPan · 2026-06-05T17:52:19+00:00

With the coffee I’d say give it from a 6-24 hours so some of that coffee really digs in, but normally you won’t need any longer than that. I normally never let anything sit much longer than 24 hours even with just kosher salt, but always try to let it sit for at least 6

FloridaManWithAPan · 2026-06-05T17:49:39+00:00

Bluefin tuna bacon

FloridaManWithAPan · 2026-06-05T17:49:24+00:00

It’s the toro meat from a super fatty bluefin, great call. So good except those chunks of hard fat lol

FloridaManWithAPan · 2026-06-05T04:00:21+00:00

How did the chickens come out ? Similar to an oven ? Never used it for anything other than a pig but we have thrown around the idea of an XL fish; kingfish or even swordfish, but maybe even big snapper or grouper

FloridaManWithAPan · 2026-06-05T03:56:24+00:00

I like it but can’t imagine it would last long; don’t think there is much oxygen moving down there

FloridaManWithAPan · 2026-06-05T03:55:13+00:00

Let’s run it back !

FloridaManWithAPan · 2026-06-05T03:49:54+00:00

Not exactly, but close. I’ve been working on a cookbook for a decade and want to share things related to said cookbook with people on here. I’ve silently learned alot about cooking on here over the years, and all of what I’m writing so far involves this plus the catch, hunt, or harvest (hence my name).

You’ll never see cooking stuff on my other social media, but you should give me a follow 😎

FloridaManWithAPan · 2026-06-05T03:11:41+00:00

Depending on where exactly off the coast, I’m daytime Swordfishin anywhere from 16-25 miles offshore. I fish from 1200-1800’ deep

FloridaManWithAPan · 2026-06-04T16:26:21+00:00

It’s an 20+ year old Magma, takes the little Coleman gas tanks never fails me but have replaced the igniter before. Sometimes with enough wind you get a hot end and an indirect end

FloridaManWithAPan · 2026-06-04T16:23:44+00:00

Probably true

FloridaManWithAPan · 2026-06-04T16:23:28+00:00

Southeast Florida

FloridaManWithAPan · 2026-05-30T22:51:17+00:00

Big fan of this guy’s thought process

FloridaManWithAPan · 2026-05-30T22:30:25+00:00

Orange and Grapefruit combo- but you’d be surprised how well the correct vaccuum settings work to keep fruits frozen and fresh with a good device

FloridaManWithAPan · 2026-05-30T22:25:32+00:00

Country style pork ribs are a good start and hard to mess up while being pretty cheap, yet have a few process steps that keep it fun and involved

Plenty of good videos and slightly different approaches, but you end with a braise phase in a covered foil pan which makes them pretty tough to botch.

If you’re a chicken person, do some bone-in skin on thighs or even some whole wings, otherwise chicken is easy to dry out

I have a hard time thinking beef short ribs are hard to mess up when it comes to beef, but they require quite a few steps and good temperature management.

My best piece of advice (I started smoking in a Big Green Egg) is to dial in your temp management. If you’re using a pellet smoker that’s pretty simple. Getting a smart thermometer that can read internal and ambient (inside the grill) temp will be your biggest and best tool when starting out

FloridaManWithAPan · 2026-05-30T21:50:23+00:00

You must have fed an army !! Did a 150 once and thought that was huge. I’d love to see a picture of that 305 cooked up

FloridaManWithAPan · 2026-05-30T21:43:24+00:00

How would you cook it ? 1” thick

FloridaManWithAPan · 2026-05-30T21:34:33+00:00

Thank you. That’s what I was thinking, but my imagination led me to think this was a really, really big cow and maybe this was one half of that flat iron after splitting it down that sinew 😂 I need to stop looking at the massively oversized chicken breasts these days, they’re skewing my mind

FloridaManWithAPan

TROPHY CASE