stok drum grill

Grilled Tacos on the STOK Drum Grill

My buddy Brad grilled tacos on his Weber kettle grill about a week and a half ago. The pictures made me pretty hungry, and I knew I had to try it. Tacos might be Dana’s favorite food, which is a plus. I love feeding people, so having the chance to throw something on the grill (as outdoor cookin’ is something I seem to have an affinity for) that is a favorite food of somebody I love is a plus.

I can’t say it enough: I love my charcoal chimney starter.

Those taco shells tasted wonderful after taking on the grilled flavor.

My lighting with food pictures needs work, but it was more beautiful than this.

Old El Paso is a highly used seasoning. Whenever I smell it, it has a blast of cumin, a scent that is well used in the southwestern region of the United States. My girlfriend and I wasted a Chili’s gift card earlier this year; I should have ordered the “Big Mouth Bites” (sliders), but I got some southwestern brisket bowl, which was plain putrid. I say that, because it tasted like all they did was throw a smidgen of an avocado, some onions and other vegetables in there and drenched it in Old El Paso seasoning… hence why I say it’s a highly used seasoning!

Anyway, that’s what I used on my ground beef yesterday when I browned it on my STOK drum grill. After draining the majority of the fat, I added a whole big onion diced fine. I added two packets of Old El Paso sauce as well as a tiny jar of medium Taco Bell sauce I had in the closet. This was my mistake. It wasn’t a mistake to mix the sauces; it was a mistake because I didn’t use enough sauce. I didn’t have enough sauce on hand to make saucy tacos. I typically use Pace picante sauce. I love that stuff and it’s a favorite in my household, but I didn’t have on hand.

The tacos were delicious in spite of what I wrote in the above paragraph, but they could have been better, which is why I say that I’m definitely going to try this again in the future but with a big, whole jar of Pace picante sauce.

Happy grillin’. Have you ever cooked tacos on the grill? What was your method? Comment below!

Father’s Day Grilling: Pork Chops and Pork Steaks

Tell one, tell ’em all!

I drank a BANG energy drink on Sunday morning and started grilling at 11:50 AM. I threw four pork steaks on my STOK drum grill. The plan was to grill a few pork steaks for my mother and my little lady and have them for dinner.

Well, a picture was sent to the group chat with the family. Boom. A family dinner occurred.

No surprise. Nothing wrong with that. I just think it’s amusing. Tell one, tell ’em all! I can’t regurgitate that enough.

One of my family members ended up bringing a family pack of pork chops over so that I could grill them. We also had mashed potatoes, beans and macaroni and cheese.

Tony Chachere’s Creole seasoning goes well with just about anything and everything. These pork steaks were no exception to that, nor were the family pack of pork chops. They were juicy and tasty in every facet. I cooked ’em until they were almost overcooked (the majority of my family prefers them that way). The pork chops went faster than the pork steaks!

I added some applewood to the fire for extra flavor. No complaints from anyone!

Burgers on the STOK Drum Grill

I couldn’t be happier with my STOK drum grill. I mean, I’d love some “swag”/goods from STOK, the company itself, from all the free endorsement I’ve been giving them on here and on Instagram (@smutravageur is my handle), but who wouldn’t?


I grilled these burgers last Sunday (6/4). They came out pretty damn good; no complaints from anyone, at least. I posted that to Reddit, and I made a mistake by mentioning STOK’s name, and a few idiots considered it a “hail corporate!” kind of thing. I wish! Once again, I’d love to be endorsed by STOK. I give them plenty of free advertising both on here and on Instagram. The internet is cynical as hell; Reddit can be a bottom-dweller’s haven at times, with a lot of morons showing their asses through anonymity.

It’s 73/27 ground beef. A 5+ lb. batch goes for about $10 at the grocery store. Whenever I grill them, I like to form the patties and put them in the freezer for a while to let them solidify, as it makes them much easier to cook. However, my family was so damn hungry I had to be a little quick. The problem with not doing the freezer method with these is that they fall apart. It’s difficult to sear them, because they are so fatty the fat drips onto the coals and induces plenty of flare ups. It wasn’t a huge problem last night. It at least made for some nice pictures. The burgers came out delicious and juicy, with a nice crust.

I give credit to this STOK grill because I love the cast iron grates. As I’ve said before, I’m a cast iron freak. Nothing holds heat better. I also love this grill, because with the basket you can use it as a direct/indirect grill, and what I plan on using with a “vortex” method pretty soon. I’m going to get some wings and start them off on indirect heat on the grill for 7-10 minutes per side with the lid closed before crisping them up, very carefully, on direct heat. Should be some damn good eatin’! The little lady loves crispy wings (hell… so do I), so this should be worth a shot on the ol’ STOK!

Unrelated, but I graduated from high school on this day eight years ago. June 12, 2009. It’s hard to believe it’s been that long. That summer was arguably the best summer of my life so far. I miss that time period so badly.