Thick Bark BBQ

Beef Chuck Roast

Soon, I think I'll make (smoke) this pasta pie again.
(Tap to watch vid)

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Coffee dry rub chicken breast with homemade Chimichurri.
Just a simple lunch.

Mac and Cheese with Kielbasa smoked with Cherry. Chocolate Chip Cookies also smoked/baked with Cherry.

A version of Mac & Cheese going on Akorn tomorrow.

I'll be back on pits this weekend but we are going back to family gathering roots. Hot and Fast.
Brats, Burgers and Dogs.

Bringing out the 2 Burner Flatiron for breakfast also, is a very strong potability. 😉

Did a test in the oven seen my back was not up to -6 temps outside. Came out good so it will be a smoker cook in spring. 3 layer, stuffed, BBQ sauce and bacon weave wrapped, meatloaf.
String cheese, onion and bell pepper layers. Meat between each layer.

Today do to physical condition and below zero temps. I'll be doing my planed meal/cook in the house instead of on Akorn. 😟

Tammy picked me up a few new toys tonight.

My squeeze bottle Special Sauce

Pasta Pie:
you will need:
1 spring form pan (has to be spring form)
1 box of Rigatoni and 1 small box for filler.
1 big jar spaghetti sauce
1 pound Mozzarella cheese
1 jar of Parmesan cheese

Pre cook pasta to EL Dante (3/4 done).

Pre heat your grill/smoker to 350-400 F. . (Cook indirect.)
Use charcoal and wood to taste. I used B&B lump and Mesquite wood chunks.

Stack pasta in pan. (Don't crush it so sauce can fill tubes)
Spread all the sauce over top.
Cover with all the pound of Mozzarella then sprinkle a layer of Parmesan over that.

Loosely wrap in foil. and put on for 30 min.
Pull foil off and put back on for 20 min or until cheese is golden.

Pull and remove the spring form and let cool.

Enjoy.

I’ll post the recipe for the pasta pie tomorrow

Not meat but smoked with B&B lump charcoal and Masquite wood chunks. Pasta pie and fresh salsa.

Charcoal make the a difference?

I have used a few brands and typed through the years. I'm no charcoal guru but I know what I like.
Been using Kingsford for years because everyone carries it. Great budget use charcoal. I still keep a bag as fuel for lighting wood and keep my lump for doing cooks. When I started digging deeper into outdoor cooking fuel. I learned so much from others. Everything from heat, flavor, time it lasts to ash buildup.
These all very by your personal needs and goal.

I have learned lump burns cleaner and hotter than briquettes for one, and a LOT less ash build up.
I have a few ways I use charcoal. My XD smoker? I use briquettes or lump to get my wood going then all wood but maybe a lump now and then to help with heat.
Akorns I use lump and chunks of wood for flavors.

Were am I going with this? I have used a few budget brands of lump and here is my thoughts.
Cowboy lump on sale is a good buy if you keep in mind you may get a bag with a lot of small chips. So it's give and take deal.
Royal Oak lump is better that Cowboy from what I have had. Good budget buy. Once again keep in mind you may get small chips but the lump are better than Cowboy.
B&B lump shocked me. UNREAL budget buy. My lumps have been huge and consistently no smaller than baseball.
Max bang for buck budget lump charcoal. Food has great flavor. Mixing in wood chunks for flavor, is smooth and well excepted. Lasts super long. Burns HOT and cost is average less than $1.00 a pound. So if your on a budget or not. Check out B&B. It's not as expensive as you think for this quality product.

Thick Bark BBQ's cover photo

My prep station.

BBQ is so much more than just throwing meat on a grill.
Everything here was done on my Akorn but the salads and glasses.

I make my own "Special Sauce". Will never buy it from a store again.

Mating a Mortar and Pestle.

https://www.instagram.com/p/CJ_990shmkj/?igshid=1g7uo19d1fspi

Salsa in my new mortar.

This weekend will be Pasta Pie and garlic bread on the Akorn. (Sunday 17, 2021)

Side of home made fresh salsa made with smoked veggies and done in my Mortar

My smokers, grills and griddles.

Char-Grillers are my units of choice.

I run a
Grand Champ XD
Akorn
Akorn Jr.
2 Burner FlatIron

Each has its use and specialty use.

My 2021 meals and cooks.

some of my 2020 cooks.

Welcome everyone. My name is Rich Knapp. I'm an Ambassador for Char-Griller and I love outdoor cooking. I'm just a common every day guy. I find the best bang for the buck, and I like to pass on my findings.
Like it and use it? Cool. Don't agree or like it? Throw it in the trash I don't care. We all have our likes and dislikes, that's what makes the world go around.

Come follow my trip through new flavors and cooks. Maybe you will see something you would like to try.

Please "Like" and "Follow" please invite friends to join us on the trip.

"BBQ'ing is so much more than just throwing a burger or chunk of meat on a grill or smoker. It's a art and talent."

Rich's Thick Bark BBQ

Bark like a big dog!

Thick Bark BBQ