Mark Robson is my guest this week. We discussed various topics, including extreme weather patterns in Canada, grilling and cast iron cooking techniques, barbecue techniques and ingredients, and culinary creativity and experimentation. Mark shared his experiences and insights on using high-quality charcoal, proper airflow, and experimentation to find the right cooking methods for individual preferences. Mark emphasized the importance of trying new things and experimenting with different techniques to improve one’s skills in these areas. Thanks for listening!

Full show notes, transcriptions (available on request), audio and video at http://theAverageGuy.tv/hgg616

Join Jim Collison / @jcollison for show #616 of Home Gadget Geeks, brought to you by the Average Guy Network.

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Links

Ooni Karu 12G Multi-Fuel Outdoor Pizza Oven 

Products mentioned:
– Nesco Deluxe VS 12 Vacuum Sealer: https://www.nesco.com/product/deluxe-vacuum-sealer/
– Ooni Wood-Fired Pizza Oven: Ooni Store on Amazon
– Weber Kettle Grill: https://www.weber.com/US/en/grills/charcoal-grills/original-kettle-series/
– Kamado Big Joe Grill: https://biggreenegg.com/kamado-grills/
– Acorn Grill: Char-Griller Amazon Store

Show Segments

Health updates, including prostate surgery and cancer. [0:00]

Jim and a guest discuss extreme weather patterns in Canada, including flooding and tornadoes.

They also mention fires in northern Canada and the impact of smoke on the region.

Jim shares his health update after prostate surgery, including reduced PSA numbers and good news from his urologist.

 encourages men to get regular physicals and PSA checks, especially if they’re in the age range for prostate issues.

Jim reflects on the 4-year anniversary of Mike Howard’s death and the good news of no cancer diagnosis since then.

Ken mentions the term “whippersnipper,” which is a British/Canadian term, and Jim appreciates the reminder.

Outdoor cooking and pizza ovens. [8:15]

Mark refers to weed-cutting tools as “Whipper Snippers” or “weed whackers.”

Jim remembers Mike Howard, a former CFO of Waffle House, who passed away and made significant contributions to their show.

Jim and Mark discuss a portable wood-fired pizza oven, with Mark sharing details about its design, functionality, and price range.

Mark provides tips for using the pizza oven on an acorn grill, including raising the pizza stone with interlock bricks to achieve proper temperature and cooking time.

Pizza oven and its use for smoking meat. [12:54]

Mark makes pizza in a unique way, using a $50 oven.

Mark found a pizza oven for $50 on Kijiji, which was previously listed for $400.

Mark and Jim discuss the price and functionality of the pizza oven, with Mark expressing skepticism about its use for pizza making.

Jim and Mark discuss the use of an acorn grill for smoking meat, with Mark sharing tips and tricks for using the grill.

Mark explains how to use the grill for indirect cooking and smoking, and how to achieve a good sear on the meat.

Grilling steak with internal temperature probes and smoker. [19:27]

Jim and Mark discuss grilling steak, with Jim mentioning the importance of internal temperature and Mark sharing their method for achieving a medium-rare steak.

Mark demonstrates how to grill steak by placing it on hot charcoal and cooking it for 3-5 minutes, with the help of a string to keep it together.

Mark smoked prime rib for an hour at 225°F, using probes to monitor temperature.

Mark pulled the prime rib off the smoker when the internal temperature reached 128°F, close to medium rare.

Grilling steaks with lump charcoal and cast iron. [25:10]

Jim and Mark discuss grilling steaks and vegetables for six meals.

Jim and Mark discuss different methods for cooking prime rib on a grill, including using cast iron and lump charcoal.

Mark prefers using a Kamado Big Joe grill for its insulation and ability to get 30 hours of use out of the charcoal.

Grilling and smoking techniques for meats, including pork butt and ribs. [29:41]

Mark recommends using a Weber kettle for low and slow cooking, and then adding a chimney for high heat.

Jim prefers using pellet grills for vegetables, as they impart a beef jerky flavor through silicone frog mats.

Jim and Mark discuss using a smoker for bacon-wrapped chicken thighs and pork butt, respectively, to avoid flare-ups and retain juices.

Jim adds processed ham to his pulled pork for added flavor, keeping the fat in the pan for better results.

Barbecue pork shoulder and butt, fat rendering, and freezing for later use. [34:29]

Mark found that pork shoulder is juicier than pork butt.

Mark lets fat render into meat for more juiciness and flavor.

 and Mark share tips for easy and efficient barbecue preparation.

Pulled pork cooking methods and sauces. [38:08]

Mark shares their method for slow cooking pulled pork, including using a cooler to keep it warm.

Jim learns the technique and considers using it for future events.

Mark recommends freezing vacuum-sealed bags for later use.

Jim and Mark discuss barbecue sauce preferences and methods for reheating it.

Mark recommends using a crock pot to reheat sauce and capturing its own juices for added flavor.

Smoking cheese, making jalapeno poppers, and experimenting with barbecue sauces. [43:49]

Mark made smoked cream cheese using a store-bought rub and smoked it for an hour at 300 degrees.

Mark wrapped the cream cheese in foil and refrigerated it before microwaving it to warm it up at their destination.

Experimenting with shotgun shells and jalapeno poppers for a charcuterie board.

Mark shared a recipe for over-the-top chili, including making meatballs the size of a bowling ball and smoking them until done.

The group discussed the best way to serve cream cheese stuffed portobello mushrooms, including using bacon-wrapped cream cheese from Costco or borsin for a herb and garlic soft cheese.

Cooking methods, recipes, and food safety. [50:17]

Jim and Mark discuss smoking meat, including portabella mushrooms, and the importance of food safety.

Mark shares a recipe for bacon-wrapped portabella mushrooms, and Jim suggests using a thermometer to ensure proper cooking temperature.

Mark made pork belly skewers with pineapple and grilled them for a pool party, experimenting with spicy and non-spicy versions.

Mark added shredded carrots and cabbage to the pork belly with rice wine vinegar, creating a crunchy and savory Korean-inspired wrap.

Jim and his family have stopped using HelloFresh and now prep meals themselves using recipe cards from the service.

 praises Mark for broadening his grilling methodology and encouraging him to try new things.

Smoking and grilling techniques, including using baking powder to extinguish grease fires. [57:26]

Mark has had 4-5 grease fires on their pellet grill over the past 10 years, despite taking precautions.

Jim has had regular grill catch fire frequently, due to using a burner and rock on top.

Jim shares his method for making beef jerky, including marinating, freezing, and smoking the meat.

 has found that cutting the brisket in a specific way can help create the perfect jerky, as suggested by a previous conversation with an unknown Mark.

How to prepare brisket for jerky and burgers, including trimming, freezing, and grinding. [1:02:40]

Mark explains how to cut a brisket into jerky and burgers, using a flat and point cut.

Mark recommends a 7030 fat-to-meat ratio for good burgers and cutting them into thirds after freezing.

Butchers can separate brisket into lean and fatty cuts for optimal cooking.

 and Mark discuss grinder use for sausage making, emphasizing cold meat for easier grinding.

Food, including burgers, bacon, blue cheese, and maple syrup. [1:08:24]

Jim and Mark discuss the perfect burger, including blue cheese, pickles, and maple syrup.

Jim recommends using dark amber maple syrup for added flavor.

Jim and Mark discuss brisket and bacon, with Mark sharing a recipe for pan-fried brisket slices that resemble bacon.

They also discuss the idea of making brisket gravy, using beef tallow as a base, and Mark mentions finding a grinder for grinding the brisket meat.

Smoking cheese and meat, vacuum sealing, and farmers markets. [1:14:09]

Jim and Mark discuss grinding meat for jerky, with Mark sharing tips for successful jerky-making.

They also discuss the benefits of pre-planning meals and prepping ingredients in advance for enjoyable cooking.

Mark discusses their experience with a Nesco Deluxe vs 12 vacuum sealer, sharing tips for storing smoked cheese and pork.

Mark’s wife found cheese from 2022 that was still good to eat, demonstrating the effectiveness of vacuum sealing for long-term storage.

Mark discusses their preference for smoking local cheese and buying fresh corn directly from a nearby farm.

Farming, food preparation, and cooking techniques. [1:20:31]

Jim and Mark discuss various farming practices, including using manure and plastic wrap to speed up corn growth.

They emphasize the importance of supporting local farmers and buying fresh produce at farmers markets.

Jim and Mark discuss the dry brine method for making juicy chicken, which involves using a third of a teaspoon of salt per pound of chicken and letting it sit in the fridge overnight.

The dry brine doesn’t make the chicken more salty, so it can be seasoned with lemon pepper or other seasonings before cooking.

Mark suggests brining chicken to see if it makes a difference in taste.

Grilling and smoking pork belly, with tips and recipe ideas shared by the Mark. [1:27:26]

Mark shares their favorite summer recipe, quick pickling cucumbers and onions, and smoking pork belly strips for an Asian salad.

Mark freezes and slices pork belly, then rubs it with spices and smokes it for 6-7 hours before pan-frying and serving it with noodles and peanut sauce.

Jim and Mark discuss smoking bacon at home, sharing tips and techniques.

They emphasize the importance of experimentation and trying new things in barbecue cooking.

Mark shares a humorous anecdote about their spouse’s cooking skills, revealing their own limitations in the kitchen.

Mark and their guest, Jim, discuss the importance of experimentation and trying new things in cooking, with  emphasizing the value of getting out of one’s comfort zone.

Peanut sauce recipe and cooking techniques with a focus on experimentation and self-taught learning. [1:36:01]

Mark creates peanut sauce by mixing ingredients without measuring, aiming for a balance of sweet, sour, salty, and umami flavors.

Mark enjoys sharing homemade food with friends and family, finding joy in their pleasure and appreciation.

Jim and Mark are discussing smoking cheese and other foods on a grill.

Mark shares pictures of his grilling and smoking adventures, and Jim encourages listeners to try new things.

Jim discusses hosting plans from Maple Grove partners, with prices starting at $10/month.

Jim invites listeners to share their favorite recipes for consideration in the show notes.

More from Chat GPT

The conversation between Jim Collison and Mark Robson covers a wide range of topics related to outdoor cooking, grilling, and smoking. They discuss the extreme weather patterns in Canada, including flooding and tornadoes, and Jim provides an update on his recent prostate surgery and health progress. The two also reminisce about their late friend and co-host, Mike Howard, who was a significant contributor to their barbecue-focused shows.

A significant portion of the conversation focuses on various cooking techniques and equipment. Jim and Mark delve into the details of using a portable wood-fired pizza oven, grilling steak with internal temperature probes, and smoking prime rib to achieve the perfect medium-rare doneness. They also explore the differences between pork shoulder and pork butt, the art of rendering fat, and the best methods for preparing and freezing pulled pork.

Throughout the discussion, Jim and Mark share their experiences with smoking cheese, making jalapeno poppers, and experimenting with unique recipes like over-the-top chili. They also touch on the importance of food safety, dealing with grease fires, and the process of making beef jerky and brisket burgers. The conversation emphasizes the value of experimentation and trying new things in the kitchen, with both Jim and Mark sharing their successes and failures in the pursuit of culinary excellence.

Action Items from Otter

Experiment with making brisket burgers and brisket jerky.

Try smoking cheeses like cheddar and Gouda in the fall or early spring.

Make peanut sauce for an Asian salad using lime juice, rice wine vinegar, peanut butter, ginger, garlic, maple syrup.

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Popular Tags: Podcast, Home Gadget Geeks, Jim Collison, Mark Robson, Grilling, Smoking, Barbecue, Outdoor cooking, Pizza oven, Steak, Prime rib, Pork shoulder, Pork butt, Pulled pork, Smoked cheese, Jerky, Brisket, Burgers, Peanut sauce, Cooking experimentation, Cooking techniques, Food preparation, Vacuum sealing, Farmers markets