What to put in the smoker this weekend?

[TFOGGER]

I am going to attempt at Smoking a turkey this year. Probably around 12lbs.

do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?

https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe-ultimate-turkey-easily-adapted-cooking


Takes. After defrosting, preparation takes about 1 hour, and cooking a typical 18 pound bird will take about 3 hours at 325?F, more than enough for 8 people

[BigDee]

I am going to attempt at Smoking a turkey this year. Probably around 12lbs.

do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?

I smoke a bird every year in addition to my fried bird.


Brine your bird for at least 12 hours. 24 hours is ideal. If you don?t brine the bird it will be extremely dry. After you brine your bird rinse it very well inside and out. This is crucial, if you don?t rinse it thoroughly it?s going to be extremely salty.

I cook my birds at 350 in the smoker. I don?t cook by time I cook to temperature and use a leave in thermometer to monitor the temp throughout the cook. Use a light wood like Cherry or Apple. Mesquite will ruin it and Hickory is even a bit heavy for Turkey.

Spatchcock your bird. You can lookup the process online. When I first smoked a turkey I didn?t spatchcock it and could never get it to cook evenly. By the time the dark meat was cooked the white meat was extremely over cooked and dried out. When I learned to spatchcock it changed everything and my birds now cook very evenly.

If you like crispy skin rub the bird down with a mix of butter and vegetable before you put the rub on. I usually rub a mix of dry rub and butter under the skin as well. I?ve tried injecting my smoked birds and haven?t seen much of a benefit to it personally.


Sent from my iPhone using Tapatalk

[Great-Kazoo]

I smoke a bird every year in addition to my fried bird.


Brine your bird for at least 12 hours. 24 hours is ideal. If you don?t brine the bird it will be extremely dry. After you brine your bird rinse it very well inside and out. This is crucial, if you don?t rinse it thoroughly it?s going to be extremely salty.

I cook my birds at 350 in the smoker. I don?t cook by time I cook to temperature and use a leave in thermometer to monitor the temp throughout the cook. Use a light wood like Cherry or Apple. Mesquite will ruin it and Hickory is even a bit heavy for Turkey.

Spatchcock your bird. You can lookup the process online. When I first smoked a turkey I didn?t spatchcock it and could never get it to cook evenly. By the time the dark meat was cooked the white meat was extremely over cooked and dried out. When I learned to spatchcock it changed everything and my birds now cook very evenly.

If you like crispy skin rub the bird down with a mix of butter and vegetable before you put the rub on. I usually rub a mix of dry rub and butter under the skin as well. I?ve tried injecting my smoked birds and haven?t seen much of a benefit to it personally.


Sent from my iPhone using Tapatalk

The only suggestion i'd change from his very good one is, try mayo instead of butter. You'll get a slightly crispier skin that doesn't get rubbery a day or two after. That's if there's any skin left ;)

[lllRorlll]

reverse searing steaks!, gonna go find a foot thick tbone, and throw it on the WSM.

[BigDee]

The only suggestion i'd change from his very good one is, try mayo instead of butter. You'll get a slightly crispier skin that doesn't get rubbery a day or two after. That's if there's any skin left ;)

I?ve heard this from many people but I loathe mayo so I refuse to do it.


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[Great-Kazoo]

I?ve heard this from many people but I loathe mayo so I refuse to do it.


Sent from my iPhone using Tapatalk

Not only do i loathe mayo, mustard falls under the same banner. BUT......................A well versed / experienced chef said go ahead try it and tell me what you think.
The mayo like mustard as a base works very well for that binder to adhere your dry seasonings. When it's ready to serve one would not believe, unless you mentioned it, you used mayo to get that crisp skin. Same for mustard on say ribs, brisket etc. That mayo or mustard flavor for some reason doesn't exist on the finished product.




Speaking of i threw a slab of st loius style pork ribs on around 11. finally foil wrapped about 45 min ago. Will open and sauce around 5:30

[wyome]

Time for 5lbs of drum sticks to get theirs in the Pit Barrel Cooker...

[Mykidsdad]

http://i64.tinypic.com/rmqjpj.jpg

Pork butts and collards

[wyome]

^nice

[wyome]

Did some kielbasa and loaded potato skins on my new Blaz'n Grill Works pellet smoker... came out delish

[Grant H.]

Test run for Thanksgiving is in the fridge brining...

Goes into the smoker tomorrow afternoon...

We shall see...

https://farm5.staticflickr.com/4830/45851926672_eef8954461_c.jpg (https://flic.kr/p/2cRM7kS)20181115_201632[1] (https://flic.kr/p/2cRM7kS) by ARNEWB (https://www.flickr.com/photos/61071044@N08/), on Flickr

[Grant H.]

Onto the smoker it goes...

https://farm5.staticflickr.com/4863/44100089780_ee8e7da8b8_c.jpg (https://flic.kr/p/2abYugw)20181116_172745[1] (https://flic.kr/p/2abYugw) by ARNEWB (https://www.flickr.com/photos/61071044@N08/), on Flickr



And 3 hours later...

https://farm5.staticflickr.com/4811/45003820005_d86c20c4c4_c.jpg (https://flic.kr/p/2byQkM8)20181116_202733[1] (https://flic.kr/p/2byQkM8) by ARNEWB (https://www.flickr.com/photos/61071044@N08/), on Flickr

[blacklabel]

Smoker question - does anyone have any experience with the Members Mark pellet smoker from Sam's? I've got an ugly drum smoker down and would like to step up my game, primarily ease of use.

https://www.samsclub.com/sams/members-mark-28in-pellet-smoker-grill/prod22370756.ip

[Great-Kazoo]

Smoker question - does anyone have any experience with the Members Mark pellet smoker from Sam's? I've got an ugly drum smoker down and would like to step up my game, primarily ease of use.

https://www.samsclub.com/sams/members-mark-28in-pellet-smoker-grill/prod22370756.ip

Just seeing where the exit is for the grease, i'd pass. Take a look at the Greem mtn, traeger and camp chef to see how they have the drip pan angled down in to a drip rail, that goes out in to a bucket. That sam's one looks like it goes from the large drip tray to the bottom of the smoker.

I'm a major fan of the camp chef smoker for the ash pan under the unit to remove spent pellets. Not having to clean it out from the inside, along with a separate chute to drop unused pellets .
However for the price SW is offering the Daniel Boone pellet smoker. I'd suggest that as a very well priced unit @ $399, wayyy better that the sam's one..

https://www.sportsmanswarehouse.com/sportsmans/Green-Mountain-Grills-Daniel-Boone-Pellet-Grill-Non-Wifi-Edition/productDetail/Grills-/prod99999041036/cat138955


Or spend $200 more for the CC Pro DLX ;)
https://www.sportsmanswarehouse.com/sportsmans/Camp-Chef-SmokePro-DLX-Pellet-Grill/productDetail/Grills-/prod999901367282/cat138955

[blacklabel]

I'll check both of those out. Thanks Kazoo.

[Grant H.]

And done...

Came out nice and juicy, with a great flavor!

https://farm5.staticflickr.com/4804/45194273734_d498889e20_c.jpg (https://flic.kr/p/2bREt37)20181116_234435[1] (https://flic.kr/p/2bREt37) by ARNEWB (https://www.flickr.com/photos/61071044@N08/), on Flickr

[Irving]

I'm always interested in "juicy" turkey. If all turkey tasted like turkey legs, it'd be one of my favorite foods.

[ray1970]

I'm always interested in "juicy" turkey. If all turkey tasted like turkey legs, it'd be one of my favorite foods.

That?s why I went to deep frying them years ago. For the jucieness.

[ChickNorris]

I've never had the opportunity to try a deep fried turkey.

[ChickNorris]

Or a whole smoked one.

[ChickNorris]

Ehem

[SideShow Bob]

I've never had the opportunity to try a deep fried turkey.

Go to Arby?s, but you need to hurry, for a limited time only......

[Irving]

I'm just going to come out and say it. I've never had a Thanksgiving turkey that I thought was great. People are always like, "Oh you've got to try the way I cook turkey, it comes out perfect and juicy and blah blah blah." Then I try it and it tastes like every other turkey I've ever had. I've just decided that there is nothing wrong with people's cooking, I just must not like turkey. People talk about cold turkey sandwich left overs and I'd rather eat spaghettos right out of the can.

[vossman]

Got a question for you guys. I’ve been doing briskets for several years on a traeger pellet smoker, usually large 14-16 lbs before trimming. I’ve been doing them at 225 till the temp in the middle is 190ish, after wrapping in butcher paper after about 5 hrs. Problem I have is the the thin end of the flat burns to a pretty hard crisp and so does the bottom of the brisket. Still edible but the meat drys out. Anyone else experience this? I thought about putting a fireplace brick on top of the firebox cover to maybe disperse the heat a bit more. Any thoughts?

[ChickNorris]

Irving you're weird. Ravioli is better.

[wyome]

Vossman most folks who wrap usually wrap at 160.... then cook till 200-205
Or try wrapping in foil, and putting a half cup of beer, or juice or beef broth with the brisket in the foil... and then take to finished temp...

[Jer]

Got a question for you guys. I’ve been doing briskets for several years on a traeger pellet smoker, usually large 14-16 lbs before trimming. I’ve been doing them at 225 till the temp in the middle is 190ish, after wrapping in butcher paper after about 5 hrs. Problem I have is the the thin end of the flat burns to a pretty hard crisp and so does the bottom of the brisket. Still edible but the meat drys out. Anyone else experience this? I thought about putting a fireplace brick on top of the firebox cover to maybe disperse the heat a bit more. Any thoughts?

This could be a case of incorrect temperature readings. What are you using to get your temperature of 225 degrees?

[Great-Kazoo]

I'm just going to come out and say it. I've never had a Thanksgiving turkey that I thought was great. People are always like, "Oh you've got to try the way I cook turkey, it comes out perfect and juicy and blah blah blah." Then I try it and it tastes like every other turkey I've ever had. I've just decided that there is nothing wrong with people's cooking, I just must not like turkey. People talk about cold turkey sandwich left overs and I'd rather eat spaghettos right out of the can.

You're not alone, we don't do turkey as a meal. Especially for t-giving.

[thedave1164]

I tried turkey in the smoker, not a fan, went back to brining and roasting, turns out so well I even eat the white meat and I never did before.

[vossman]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it’s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don’t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?

[drew890]

Meh, not a huge fan of turkey either.
Since it’s just the wife and I a whole turkey is kind of a waste anyway.
I’ll smoke a large meatloaf with all the traditional thanksgiving side dishes instead.

[Jer]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it?s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don?t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?

A few things....

For brisket I personally don't use any liquids inside of the smoker and I don't have issues with dryness. Salt, pepper then smoke and patience. No other ingredients required if you use good cuts of meat. In fact, with most of my smokes I really don't use any liquid at all save for some cuts of meat getting slathered in cheap yellow mustard to adhere the dry rub better for a nice bark when completed. The mustard taste completely cooks off during the smoke so don't let that scare you. Other than that... no liquids at all. No injections, no brines, nothing in the smoker. No liquids. Done properly your meat will be tender & juicy w/o the need for a lot of extra curricular activities.

For the temp I would put some more effort into investigating this in detail. For starters, how have you calibrated your thermostats to know that they're exactly what they state? Most are calibrated for sea-level which, using the boiling water method, would be 212 deg. At my elevation this same method requires a temp setting of about 10deg colder which can make a difference over longer smokes. Also, your smoker might read 225deg but that's at one point. It's not unusual for some smokers to vary significantly (almost 100deg) from one side of the smoker to the other. I'm guessing that these could both be your issue but the latter has more potential for larger differences obviously. If you set your smoker to 225deg and one side (where your probe is for instance) is 200deg and the other side of the smoker is 295 degrees you can see how this could mean more cooking on that side of your brisket which would dry it out.

These same variances can apply to your meat probe as well. Has it been calibrated? Where are you probing? When are you probing? Etc.

Does your smoker have heat shields? With long term smoking you don't want direct heat as it could overcook that side of your meat. Some put the fat cap down to protect the meat but if your smoker is setup properly and functioning properly this really shouldn't matter.

I also tend to wrap at 160 degrees on most whole-muscle meats like Boston Butt or Brisket. I use heavy duty foil and I do several layers making sure it's very tightly wrapped.

[Great-Kazoo]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it?s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don?t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?



Don't bother, get away from oil and try mustard as your base. If anything a dry rub the night before then wrap in saran / plastic wrap over night. Before going on smoker, mustard then another layer of your dry rub. I wrap brisket @ 160ish, but put on low smoke for 2-3 hours, then bring up to 225. Wrap @ 160ish till a 200ish reading.


Everyone does their smoking differently with good results. The best thing is try 1 or 2 ways to see what works best for you.

Try this temp probe, great customer svc.
https://www.amazon.com/Thermometer-Bluetooth-WEINAS-6-Probe-Ports-Stainless/dp/B072PQ1HB3/ref=sr_1_fkmr1_2?ie=UTF8&qid=1542501022&sr=8-2-fkmr1&keywords=weinas+chugod

[vossman]

Great info to consider Jer, thank you. Kazoo, I will pick this thermo up and put Jer’s info to the test. With 6 probes I should be able test several areas.

[wyome]

Smoked meatloaf off the Blaz'n Grill Works pellet smoker, let the Pit Barrel Cooker have the night off

76619
76620

[buffalobo]

Blasphemers!

#smokedturkeymatters

#spatchcockdatbitch

While we don't always smoke turkey for Thanksgiving, we always fry at least one and serve some kind of smoked meat.

[Irving]

That smoked meatloaf sounds great. Did anyone try that smoked salsa recipe I posted by any chance?

[Great-Kazoo]

That smoked meatloaf sounds great. Did anyone try that smoked salsa recipe I posted by any chance?

Try smoking a few tomatoes or tomatillas then make the salsa. For fruits & veggies a milder (apple) smoke produces a better flavor.
The fruit or veggie's flavor is up front with the smoke a subtle background. With fruits & veggies trial and error will give you great results or something that tastes like it was in a fire

[meatman]

This past weekend, we picked the last of the jalepeno peppers in the greenhouse. They were different varieties of jalepeno, but I lumped them all together, sliced them in half, and smoked them with pecan chips in the electric smoker at 180 degrees until they were dried. Then I ground them up with a coffee grinder tonight to make chipotle powder. Just in time for chili season.


76640

76641

76642

76643

[Great-Kazoo]

This past weekend, we picked the last of the jalepeno peppers in the greenhouse. They were different varieties of jalepeno, but I lumped them all together, sliced them in half, and smoked them with pecan chips in the electric smoker at 180 degrees until they were dried. Then I ground them up with a coffee grinder tonight to make chipotle powder. Just in time for chili season.


76640

76641

76642

76643

How do you like the results from pecan, if you use it for any other food? I've had mixed results, not sure what's going on.

[meatman]

How do you like the results from pecan, if you use it for any other food? I've had mixed results, not sure what's going on.

I typically use it on the peppers, but I did a test turkey in the Big Green Egg on Sunday using pecan and had good results. I'll be using it again tomorrow. I did it as more of a flavoring smoke at the beginning of the cook and it put really good flavor into the turkey skin and the carrots and onions in the drip pan.

[Great-Kazoo]

I typically use it on the peppers, but I did a test turkey in the Big Green Egg on Sunday using pecan and had good results. I'll be using it again tomorrow. I did it as more of a flavoring smoke at the beginning of the cook and it put really good flavor into the turkey skin and the carrots and onions in the drip pan.

Thanks.

[Mtneer]

Put a pork shoulder on an hour ago.

FWIW Oakridgebbq.com offers excellent rubs. Use BLACKCYBER18 on checkout for 20% off through Monday, with free shipping over $35. No affiliation, just a happy customer.

Beware that the Habanero Death Dust lives up to its name; I like serious heat but it's too much for me. Even the Jamaican Jerk can be overpowering.

[TFOGGER]

I have an 8 lb prime rib roast set to go on the Pit Barrel Thursday. My wife doesn't care for turkey, and I'm not crazy about it. Gonna use cherry for flavor.

[TFOGGER]

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.net/v/t1.0-9/46510470_10215361057274179_7974593734148882432_o.j pg?_nc_cat=102&_nc_ht=scontent.fapa1-2.fna&oh=294a043907092515d0096faa479e10b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.net/v/t1.0-9/46495735_10215361062834318_6996551920466788352_o.j pg?_nc_cat=110&_nc_ht=scontent.fapa1-1.fna&oh=22fbc79ec46c63d6e8907fd5a91f4f51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....

[Great-Kazoo]

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.net/v/t1.0-9/46510470_10215361057274179_7974593734148882432_o.j pg?_nc_cat=102&_nc_ht=scontent.fapa1-2.fna&oh=294a043907092515d0096faa479e10b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.net/v/t1.0-9/46495735_10215361062834318_6996551920466788352_o.j pg?_nc_cat=110&_nc_ht=scontent.fapa1-1.fna&oh=22fbc79ec46c63d6e8907fd5a91f4f51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....

Bueno.

[wyome]

Pre-smoke...

http://scontent.fapa1-2.fna.fbcdn.net/v/t1.0-9/46510470_10215361057274179_7974593734148882432_o.j pg?_nc_cat=102&_nc_ht=scontent.fapa1-2.fna&oh=294a043907092515d0096faa479e10b9&oe=5C7EA479

3 1/2 hours later, pulled at 120 degrees center temp

http://scontent.fapa1-1.fna.fbcdn.net/v/t1.0-9/46495735_10215361062834318_6996551920466788352_o.j pg?_nc_cat=110&_nc_ht=scontent.fapa1-1.fna&oh=22fbc79ec46c63d6e8907fd5a91f4f51&oe=5CAB5EE5

Yes it tasted even better than it looks. Rare/Medium rare and pretty much made a knife pointless....

I recognize them hooks.... hello PBC goodness

[Irving]

I have the round version of those plates.

[TFOGGER]

I have the round version of those plates.

Yeah, the plates are round, the serving dishes are square...oddly enough

[Mykidsdad]

http://i64.tinypic.com/24b269k.jpg

Red wine barrel staves. I have some for sale in non firearms classifieds.

[wyome]

76716
A small pork shoulder for pulled pork nachos tonight, and a small chuck roast for chili later this week

[Great-Kazoo]

76716
A small pork shoulder for pulled pork nachos tonight, and a small chuck roast for chili later this week

Nothing like smoked beef for chili.

[Irving]

MIL gave us a cherry tree out of her yard when she moved. It didn't make it so now I have some more stuff to smoke with. This amount would last most of your a week, but it'll last me a year I bet.

https://lh3.googleusercontent.com/qTN-emF_eGWslL2zAt7e1x53gzriYqBTnX4CqR9JqGZPNn3bDLdTMc CFQZtJ5GS9z2STCQUuDNkCI9khxkMVRRrAmat7LCUai-cj3IY8_Ct5v7MxT84PZpWlg5pMttd4GKgWqgaXsCCKPCwmOHBf _aXjLvOpMQPMFOCt7u5OU_EUwMVRXrcq-Z2XJBwvtaoWewd15Iw-uqMIDLrE2faektu2QW1OVvjl48Y-T-Oj0H-zPnQwgboW5G9sWrFN2sWvLvGd4wnK2H8Mbv_A5jfuHfZl14Z6X sBiGMGvfnghwi7-sPiCUX3G41QZJ1LSzqijJ2uWBOlrY0cW0F0vP7WWe9Wzszv0i3 k1Ug8lK2iuHevnUzDGj49X1UkLIF98EMgqZ8Wqa_cjE7b_dUjR nsig2-w6agAsOvJdkUv-2P2hivIWbO0_EhKnF98W1CoIFhgwzQq4_WzEIPSHayMtG5eM0N S1XbPRUC-np3psQ60wWr0ZFS9cQtvU8i3XUD6E_r7rYbYA-zrHXIuUQ2GaLoMWnQrEMqc4PMx5wta7vdy4oW-g7Nv9xrby24xEvlSMbX2b_zhQ9KHzA3aCcbwLLlLgrvkvQtcUg nOUjG7aOCpx2Ym1pMv5MbV6fbVbUzi5wGuWfPUO_GoRWtOfJWC bIBze46EMgOM5xBkKfvptuGvlZVMJinKXkm9AsxHy9BkeNgTk4 xgSpeQM9K4x2SojCKk=w1113-h626-no

[vossman]

Any deals on prime rib out there? Usually there are a few posts by now.

[DenverGP]

yeah, i've been waiting for the sales as well.

[Irving]

Probably going to make that smoked habanero salsa again for my party this weekend.

[Great-Kazoo]

Any deals on prime rib out there? Usually there are a few posts by now.


yeah, i've been waiting for the sales as well.

Safeway and Kings usually do whole packers the week before Christmas. Down here they offered it before Thanksgiving, i'm hoping they do it starting wed the 21st.

[BladesNBarrels]

Waiting here too!

[drew890]

Insider info for King Soopers:
This Sunday’s ad will feature beef ribs whole in the bag for $4.77 lbs and cut rib roast from the service case for $5.77 lbs.
Limit 1 of each kind per customer.

[vossman]

I found rib roast at the base commissary but it was select grade. Seems like a waste.

[vossman]

Insider info for King Soopers:
This Sunday’s ad will feature beef ribs whole in the bag for $4.77 lbs and cut rib roast from the service case for $5.77 lbs.
Limit 1 of each kind per customer.

Thx for the heads up.

[Great-Kazoo]

I found rib roast at the base commissary but it was select grade. Seems like a waste.

Perfect for the smoker.

'
Pulled a 5lb rib roast off the smoker bout 30 min ago. Fu%^&* safeway "butcher" cut it from the steak not ribeye side. Little lean, but we'll soldier on.

[Great-Kazoo]

Remains of last night diner all ready for the peppers, onions & garlic. Unfortunately it was a tad overcooked last night.

http://i65.tinypic.com/2r2q4hi.jpgand blurry

[Duman]

Went to a Christmas party last night, over 90-lbs. of smoked meat. The piece de resistance was the seared pork belly tips.... I've never tasted anything like that. Amazing.

[drew890]

https://farm5.staticflickr.com/4835/45622705664_25bd6438a8_k.jpg (https://flic.kr/p/2cvwhVw)D6AA82B4-80D0-48A8-950E-E8438F19D924 (https://flic.kr/p/2cvwhVw) by Drew White (https://www.flickr.com/photos/157367850@N05/), on Flickr
Thanks to King Soopers there?s a new 11 pound bone in prime rib in the dry age fridge now.
Sharing the fridge with a 30 day old roommate.

[iego]

That's like the epitome of delayed gratification. Age it 30+ days, smoke it low and slow (I assume. Or does it become steaks?) Congratulations, you win at life! Looks fantastic! I remember when the now defunct Brook's Steakhouse used to offer a dry aged bone in rib eye. Just incredible.

-John

[Great-Kazoo]

https://farm5.staticflickr.com/4835/45622705664_25bd6438a8_k.jpg (https://flic.kr/p/2cvwhVw)D6AA82B4-80D0-48A8-950E-E8438F19D924 (https://flic.kr/p/2cvwhVw) by Drew White (https://www.flickr.com/photos/157367850@N05/), on Flickr
Thanks to King Soopers there?s a new 11 pound bone in prime rib in the dry age fridge now.
Sharing the fridge with a 30 day old roommate.


Have you been to this website?
https://umaidry.com/

[drew890]

Have you been to this website?
https://umaidry.com/
I have read about their aging bags. I have a dedicated dry aging fridge where I can control the temperature and humidity, so I haven’t had a need to try their bags yet. I am getting a very nice consistent aging with my current setup. I have not experienced any mold, funky spots, or rot on my meat. Just a nice aged leathery mummy like aging.
And yes, I do miss Brook’s Steakhouse, especially their oysters Rockefeller appetizer.

[DenverGP]

https://i.imgur.com/Tf1KzFn.jpg

[Jer]

https://i.imgur.com/Tf1KzFn.jpg

Good timing. I just picked up about a sixteen pounder myself that I'm going to dry-age for 35 days. My UMAi bags will be here next week and then it's on! Can't wait!

[drew890]

Jer, let us know how well the umai bags work. I?m curious to hear actual first hand experiences with them.

[Jer]

Jer, let us know how well the umai bags work. I?m curious to hear actual first hand experiences with them.

Me too. I've never used them but have heard good things. I'll report back.

[SideShow Bob]

I have a question for all you amateur chefs, I picked up a pre seasoned carnitas pork roast. What is the best way to cook it ? Crock pot on low all day or oven cook on 275* for a few hours ?

I will be serving with pan sauteed fajita vegetables with a few Serrano peppers to kick it up a notch & warmed flour tortillas.

[SideShow Bob]

I know I didn’t give very much time for answers, I went with the crock pot. We shall see how it turns out.

[ChickNorris]

Excellent choice!

[Great-Kazoo]

I know I didn’t give very much time for answers, I went with the crock pot. We shall see how it turns out.


Excellent choice!

Agree, less hassle and worry when it needs to be pulled from the oven.

[SideShow Bob]

Fresh out of the crock pot.

https://uploads.tapatalk-cdn.com/20181223/3f1f429d93987697bb7b508bcc9de47b.jpg

And yes, I like to pull my pork.....

https://uploads.tapatalk-cdn.com/20181223/807a924e6197df31e7e6331b50de275e.jpg

[ChickNorris]

Bet you pull pigtails too. ; )

[wyome]

Pork loin, sausage and potatoes... they were in the smoker today...
76899

[Great-Kazoo]

prepping a 5lb leg of lamb for tomorrow afternoon. Usual suspects for the dry rub with a splash of chipolte olive oil.

[Jer]

Me too. I've never used them but have heard good things. I'll report back.

I wanted to come back to report that I'm not sure if I'll smoke these so I may not post the details here to keep from taking this thread off-topic. I just may create a new thread for the wonders of dry aging for those interested as it's a pretty complex conversation with fantastic results worthy of it's own conversation.

[Jer]

I wanted to come back to report that I'm not sure if I'll smoke these so I may not post the details here to keep from taking this thread off-topic. I just may create a new thread for the wonders of dry aging for those interested as it's a pretty complex conversation with fantastic results worthy of it's own conversation.

Actually, I went ahead and started a new thread here (https://www.ar-15.co/threads/171951-Dry-Aged-Meat-Who-Here-Does-It-(Official-Dry-Age-Conversation-Thread)?p=2181666#post2181666) to discuss the new topic.

[Great-Kazoo]

Actually, I went ahead and started a new thread here (https://www.ar-15.co/threads/171951-Dry-Aged-Meat-Who-Here-Does-It-(Official-Dry-Age-Conversation-Thread)?p=2181666#post2181666) to discuss the new topic.

3 post in a row, your keyboard stuttering, or just nervous?

[Jer]

3 post in a row, your keyboard stuttering, or just nervous?

3 posts? I see two. Did it triple post and a mod cleaned it up already or something?

[electronman1729]

76958

76959

76960

76961

76962

[Great-Kazoo]

76958

76959

76960

76961

76962

Rare, that is a perfectly cooked rib roast. Well done ;)

[Great-Kazoo]

This is going till end of business day. $4.99 per 20 lb bag


http://www.bomgaars.com/bargains-and-specials/weekly-flyer/

[Jer]

This is going till end of business day. $4.99 per 20 lb bag


http://www.bomgaars.com/bargains-and-specials/weekly-flyer/

Killer deal on some good quality pellets. Looks like we're headed out to Bomgaars today!

[wyome]

Too far from castle Rock... I'll make do with smokehouse pellets from Sam's club

[DenverGP]

went by the Costco business center today, picked up some nice bone-in pork butts, $1.19 per pound. Also picked up a prime packer brisket, $3.19 per pound.

[Great-Kazoo]

beef ribs cut off one of the whole prime rib packers

https://i.imgur.com/avGbyHpm.jpg

https://i.imgur.com/iFtKzdhm.jpg




and some chicken

https://i.imgur.com/s2HZipIm.jpg

[OtterbatHellcat]

Dude, you suck.

Would you consider employment as my chef?

[Great-Kazoo]

Dude, you suck.

Would you consider employment as my chef?

I do a decent shrimp kabob and prime rib roast. I'm going to try a sourdough baguette next week, or the week after.

[DenverGP]

Three racks of babybacks from costco.

https://i.imgur.com/vEapEUV.jpg?1

https://i.imgur.com/iEFczk7.jpg?1

https://i.imgur.com/XwZxbQB.jpg?1

[Great-Kazoo]

Nice.

[Gman]

Yep. I think I can smell them from here. Nice job with those.

[Mykidsdad]

16 pounds of country ribs for on oak, apple and hickory.

5 degrees and snowing here.....brrrrrr

http://i63.tinypic.com/2najgue.jpg
http://i66.tinypic.com/1pwm02.jpg
http://i65.tinypic.com/34e99c3.jpg

[Mykidsdad]

Done!

CSR's and Cornbread. Didn't get a pic of the Collards.

http://i64.tinypic.com/14wqa9c.jpg
http://i66.tinypic.com/i2o7yb.jpg

[Gman]

Brings a new meaning to the term "cold smoked". Your efforts to heat things up outside are appreciated.

Looks tasty!

[dorsum]

Done!

CSR's and Cornbread. Didn't get a pic of the Collards.

http://i64.tinypic.com/14wqa9c.jpg
http://i66.tinypic.com/i2o7yb.jpg

Looks great! Will have to get the smoker fired up soon.

[Gman]

Brings a new meaning to the term "cold smoked". Your efforts to heat things up outside are appreciated. You are braver than I. Stuck to making chili indoors tonight.

Looks tasty!

[wyome]

Stick burner in this weather...way to go!

[Mykidsdad]

Stick burner in this weather...way to go!

Up here we are under fire-ban so much of year. Winter is smoking season!

[Great-Kazoo]

Up here we are under fire-ban so much of year. Winter is smoking season!

Nice job. How long you do those Country ribs, rub used, etc. Not sure why i haven't tried doing them. Cornbread looks on the money too. Have you done or tried pizza in those skillets in the smoker, yet?

[Mykidsdad]

Cornbread was cooked in the oven. It is a sweeter recipe and I am not a fan of doing it in the pit. Hot fast white dough like pizza is awesome with some smoke. There is dairy in the cornbread...gets funky in the pit.

The CSR's went in the pit for about2.5 hours at 225 +/-. Then put them in a foil pan covered with foil with some sauce (my own KC style) and a bit of cola for 2 hours at 225. My own rub with most of the spice cabinet in there. Fire had about died so I brought them inside and carmelized the sauce under the broiler.

They were like a medium steak. A bit longer in the foiled pan and they would have been fall apart tender. Because they are only about 1.5 inches thick, they take a deep smoke. Solid meal with a ton left over. Gonna chop up the remainder for fried rice, pizza, and tacos.

[wyome]

Meatloaf in the pellet smoker! Backyard smells amazeballs now...

[BladesNBarrels]

Got a leg of lamb going!
The neighbors are waving.

[wyome]

Got a pack of chicken thighs getting comfy on the pellet grill...yay me77569

[meatman]

Burnt ends and tater tots on the Big Green Egg now.

77570

[Great-Kazoo]

Meatloaf in the pellet smoker! Backyard smells amazeballs now...


You do a bacon weave around it or just the loaf?


Got a leg of lamb going!
The neighbors are waving.

What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste Enjoy

[BladesNBarrels]

What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste Enjoy

Used the Gold Blend from Green Mountain Grill mixed with about 1/4 left over Mesquite.
Forgot to share with the neighbors.
They mentioned how great it smelled the next morning. We thought it tasted great, too!
Oops.

[Great-Kazoo]

Smoked Poblano and Adoba chili beef pot roast

2 hr smoke using a hickory / cherry mix
https://i.imgur.com/6bsCNS4h.jpg


then in to the crockpot with veggies and more chilies
https://i.imgur.com/1BSyTlNh.jpg

letting it rest while skimming liquid to make gravy

https://i.imgur.com/wpwj3B9h.jpg

Shred for dinner time.
https://i.imgur.com/cmG1M21h.jpg

[BladesNBarrels]

What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste Enjoy

Will try the cherry next time.
My wife thought the lamb was not quite as good as in the past.
Not sure why, other than a different source of the lamb or I froze it for about 3 weeks.

[Great-Kazoo]

Will try the cherry next time.
My wife thought the lamb was not quite as good as in the past.
Not sure why, other than a different source of the lamb or I froze it for about 3 weeks.

We have lamb in the freezer from 8-9 months ago. Locally raised lamb?

[BladesNBarrels]

We have lamb in the freezer from 8-9 months ago. Locally raised lamb?

Costco boneless leg of lamb.
Cut it in half and froze one of the halfs.
The first half met with her delight.
The second half about 3 weeks later, not so much.

[Great-Kazoo]

Costco boneless leg of lamb.
Cut it in half and froze one of the halfs.
The first half met with her delight.
The second half about 3 weeks later, not so much.

Nothing personal but that packaged lamb is crap. You're using a product that was slaughtered and processed on the 1st of the month, in NZ or Australia. Packaged on who knows what day after butchered, then vacuum sealed, loaded on a truck. Shipped to the US then sent to retail outlets.
So from actual slaughter time to you cooking it can be a month or more, easy.

Find someone local who raises lamb, or call a few packing places. This gives you a locally sourced product that was slaughtered then delivered to you within a week, tops. The flavor difference even the smell is noticeable.

[Squeeze]

Nothing personal but that packaged lamb is crap. You're using a product that was slaughtered and processed on the 1st of the month, in NZ or Australia. Packaged on who knows what day after butchered, then vacuum sealed, loaded on a truck. Shipped to the US then sent to retail outlets.
So from actual slaughter time to you cooking it can be a month or more, easy.

Find someone local who raises lamb, or call a few packing places. This gives you a locally sourced product that was slaughtered then delivered to you within a week, tops. The flavor difference even the smell is noticeable.

^^^THIS! Fresh meat is really the only choice for my dinner table. Sure, it costs more, but the difference is absolutely noticeable and it's better for you.

[Great-Kazoo]

^^^THIS! Fresh meat is really the only choice for my dinner table. Sure, it costs more, but the difference is absolutely noticeable and it's better for you.

When it comes to lamb, it's cheaper in the long . We're paying an average of $5- $6.75 lb for processed, wrapped, ready to cook when i buy a live / whole one.
For beef & pork, sure a bit more costly, but... you know where it comes from. I thought the beef prices at the farmers market were on the high side . Till i looked at beef in Krogers (kings) and safeway. Average of $6-9 lb at the store! TFM

[BladesNBarrels]

Used to split a lamb with a friend at the Elizabeth Locker Plant. He always ordered and then would call me.
He doesn't like leg of lamb, so he had them take that off the order.
I ended up getting a lot of cuts I didn't use and would donate them.
I hate wasting food, so I quit ordering with him.
Just kind of drifted away.

https://i.imgur.com/PyNuh19.jpg

[wyome]

77820

Got some bacon wrapped chicken, and sausage going in the Pit Barrel Cooker tonight...

[Great-Kazoo]

heads up

Lowes has Pit Boss and Bear Mountain pellets for $9.99 per #20 bag. Basically 1/2 price, depending where you shop.

[Great-Kazoo]

one of the ribs sections from the dec $3-4 lb Prime Rib Roast whole packer sales.

The light doesn't show the actual coloring of the meat. However a tug on them cleaned it off the bone
5 hrs, low smoke and hour or so in foil. Usually use mustard and worchestire sauce. as the base before dry seasonings. Today i used mustard and some.........green chili olive oil BAM!
https://i.imgur.com/MzTbFl8l.jpg https://i.imgur.com/KpRBLr0l.jpg

https://i.imgur.com/DZkwPj0l.jpg https://i.imgur.com/ulJwkaGl.jpg

[electronman1729]

77862
Away we go!

[CapLock]

Just bought a offset stick burner yesterday. Trying to figure out what Im gonna smoke today. Most likely something cheap. It may not turn out being my first time.
Lets pray for light blue smoke.
Happy Easter

[BladesNBarrels]

Happy Easter!
Post some pictures if you think of it.
Good Luck and enjoy the journey.

[CapLock]

Ribs on at 250. At least where that gauge is.

[CapLock]

77864
Before there was a chance of me going wrong

[CapLock]

77865

[CapLock]

People i bought this smoker said they had used it a few times. Figured it was burned in.

Paint is burning off the fire box really bad.

Hope the ribs dont taste like paint.

[CapLock]

77866

Two hours in I flipped them over just to see what was going on down there.

[CapLock]

Put the water and apple cider in there because Im affaid they could get dry.

[CapLock]

If you asked for a battery out of one of my optics for a meat thermometer last weekend Id have laughed in your face.

[ChadAmberg]

Guy I work with is always raving about putting on a tri-tip on his smoker for a few hours, might have to try that next week.

[Great-Kazoo]

Put the water and apple cider in there because Im affaid they could get dry.

If it was on smoke and not temp (225+) you could spritz them every hour with apple juice. Then when you feel like it, rap in foil for 2.

People usually do a 3 (hr smoke) 2 (hr wrap in foil) 1 unwrapped. bbq sauce or not.

I use to do a 3-2-1. Then decided to just smoke them (pork) for 4-6 hrs on low smoke (150 ish temp range) Wrap in foil for an hour with table spoon or so of either pineapple or apple juice. Then pull. Smoking food is always an experiment to find what works best for you.

Those look good.

[buffalobo]

Finally getting patio put back together after addition and new fence. Section of fence along side of patio is 6" wide pickets almost 6' tall to act as wind break for grills and smoker.

Mrs bo wants to expand our outdoor cooking capabilities with a flat grill, another turkey fryer stand for canning, pellet smoker(so she can use vert smoker as oven) and roof over it all.

Had to mitigate the wind first.

Looking forward to pulling the grills and smoker out of storage and getting back to smoking and grilling.


https://uploads.tapatalk-cdn.com/20190421/73aa0f70d6c0ae1cd62e66bb9e86b9db.jpg

[Gman]

Nice. I just had a patio and fence project wrap-up on Friday. I'm looking forward to doing a lot more grilling and smoking this year.
77867

[buffalobo]

Looks great. Like the ramp.

[Gman]

Thanks. As I've gotten older, and my body has begun to betray me, I have a new appreciation for ramps. It makes the backyard much more accessible and enjoyable. This is the first big step into executing a multi-year full landscape design.

[electronman1729]

77862
Away we go!

77880

77881

[Gman]

77880

77881
Yum! Nice work.

[CapLock]

77893
Going for another attempt.
Bought a wireless temp gauge and there is a huge difference in temp between the lid temp gauge and what temp at the grill really is.
I was smoking those ribs at 200 or less for 7 hours. Whoops.

[CapLock]

Sorry those birds were naked.
This is better.77894

[buffalobo]

Results? New temp gauge GTG?

[wyome]

Made a teriyaki, pineapple, bacon meatloaf tonight in the pellet grill...even snowed, but the pellet grill dont care
77902
77903

[Great-Kazoo]

Made a teriyaki, pineapple, bacon meatloaf tonight in the pellet grill...even snowed, but the pellet grill dont care
77902
77903

Recipe? Looks good.

[CapLock]

Cooked the chicken halves until the breast was 165 degrees.
Turned out a little dry on the breasts but just right on the dark meat.
Next time Ill seperate the breast from the legs so the breast can come off sooner.
Gave a chicken to the neighbors. Wont do that anymore till I get better at this.

The new Maverrick digital wireless temp gauge works great. The second temp gauge that I installed in the lid to the smoker is worthless. I see why one doesnt come there from the factory. Hell I dont even know why they weld a bung in that spot. To get 300 where the chicken was placed it would be 500 maxed out on that gauge nearest the fire. Im worried that could break it.

[CapLock]

Serving for 1? Id eat that meat loaf all by myself. [Dinner]

[electronman1729]

https://i.imgur.com/glJFzPyb.jpg



https://i.imgur.com/scBdbvcb.jpg

https://i.imgur.com/MSDppnUb.jpg

Just pulled from smoker, resting now.

[ChickNorris]

Guy I work with is always raving about putting on a tri-tip on his smoker for a few hours, might have to try that next week.

?

[electronman1729]

https://i.imgur.com/3Ezq9AGb.jpg

https://i.imgur.com/hcx26g8b.jpg

https://i.imgur.com/aw22eb2b.jpg

[eddiememphis]

I bought a Green Mountain Grill Davy Crockett Friday. Very cool little grill. Wifi controlled, which I thought was a gimmick but the interface is pretty nice. I can control the temperature and set steps for up and down- two hours at 185 then bump it up to 225 for two more, etc. I can set alarms for food temperature as well. It comes with one probe. I am going to try some chicken thighs tonight. Something else easy and cheap tomorrow and the Monday I am going for my favorite- Beef Short Ribs.

[Great-Kazoo]

defrosting a rack of pork spare ribs and one of baby back, for tomorrow.

[Gman]

I've got a pork shoulder going right now. A brisket is going in on Monday for a family get together.
ETA: Picture added
78074

I had to stay up until 3am Sunday for this pork shoulder to get to temp. It was so worth it. Ended up being my best to date.

[buffalobo]

With new fence section stained and finished can move smoker and rest of equip back to patio.

Pork country ribs and some home made brats later this morning. Short, light smoke and finish on grill.

Practice run today to see if all the equipment will fit with room for 2 people to work.

[StagLefty]

Have a rack of ribs seasoning up for this afternoon.

[ChadAmberg]

I bought a Green Mountain Grill Davy Crockett Friday. Very cool little grill. Wifi controlled, which I thought was a gimmick but the interface is pretty nice. I can control the temperature and set steps for up and down- two hours at 185 then bump it up to 225 for two more, etc. I can set alarms for food temperature as well. It comes with one probe. I am going to try some chicken thighs tonight. Something else easy and cheap tomorrow and the Monday I am going for my favorite- Beef Short Ribs.

I've had one for a while now and it's kind of perfect. Does everything I need, gets hotter than the Traegers so I can grill with it. Small enough to take with me or put away easily. Did a tri-tip last week that came out fantastic.

[eddiememphis]

New York from King Doops.

https://photos.smugmug.com/Other/Q/i-NFHLDws/0/2441c264/M/58059758130__8983FAEB-EE15-483D-8044-1FEBD50312F5-M.jpg

[eddiememphis]

I've had one for a while now and it's kind of perfect. Does everything I need, gets hotter than the Traegers so I can grill with it. Small enough to take with me or put away easily. Did a tri-tip last week that came out fantastic.

It's small but it's a heavy lil sucker. I am on the third floor and can't have charcoal or a real propane bottle, so it will work great for me (hopefully).

The grill size is 12x17, almost identical to my current grill. Plenty big enough for a few racks of baby backs. I saw a full size brisket in the store for $45. If I cut it in thirds, each will fit no problem.

The biggest problem so far is my ferocious guard dog is terrified of it.

https://photos.smugmug.com/Other/Popcorn/i-8mVMkPN/0/78f89e59/L/57616854076__3C965913-4282-4906-9122-BA7E6E904979-L.jpg

[eddiememphis]

Reverse seared. Smoked at 230˚ until internal temperature was 130˚. Rest for ten minutes and drop in a hot oiled pan for a minute and a half per side. Pretty tasty.

https://photos.smugmug.com/Other/Q/i-2TZp4W2/0/6f109a45/M/RenderedImage-M.jpg

[Mykidsdad]

http://imgur.com/a/ICROT5m
http://imgur.com/a/ICROT5m


Memphis style loin backs, jalape?o poppers, cornbread

[wyome]

Ribs!
78092
78093

[drew890]

I did my first poor mans brisket on the Traeger; smoked chuck roast.
Cooks basically identically to a brisket and turned out awesome.
I’d share a photo, but I suck at posting pics to this website from my iPad.

[buffalobo]

Food turned out great, space is too small for original plan.

Grilling, smoking, general meal prep ok. Canning configuration too tight.

Swapping out smoker and grill for unit that will do both helps but during canning season will have to expand to surrounding patio.

[DenverGP]

Before:
https://i.imgur.com/Xd7MnD4.jpg?1

After rub:
https://i.imgur.com/0enVAT3.jpg?1

Finished Product:
https://i.imgur.com/2MqZOwQ.jpg?1

[Gman]

"I want my baby back, baby back, baby back..."

I take it your smoker is a bit shorter than those racks? ;-)

I hope they tasted as good as they look!

My brisket turned out pretty good yesterday. Took longer than expected to get to final temp, so we ate later than expected, but it tasted great. Was busy entertaining family so I wasn't able to grab a picture.

I need to go back to the 'midnight' method and let the smoker do the work overnight.

[Great-Kazoo]

"I want my baby back, baby back, baby back..."

I take it your smoker is a bit shorter than those racks? ;-)

I hope they tasted as good as they look!

My brisket turned out pretty good yesterday. Took longer than expected to get to final temp, so we ate later than expected, but it tasted great. Was busy entertaining family so I wasn't able to grab a picture.

I need to go back to the 'midnight' method and let the smoker do the work overnight.

You can use something like this, when there's more ribs than room on the grate

https://www.amazon.com/Weston-Chrome-42-0101-W-Potatos-Dishwasher/dp/B007A0F936/ref=sr_1_18?keywords=rib+racks+for+smoker&qid=1559070881&s=gateway&sr=8-18

[Gman]

I have a vertical rack for my Traeger Lil' Tex Elite. I can get 3 full racks on the grill, then 2 above that, and another 2 above that.

https://www.traegergrills.com/accessories/smoke-shelf-lil-tex-22-series

Access is a bit difficult, but it gets the job done without having to get a bigger boat.

[DenverGP]

"I want my baby back, baby back, baby back..."

I take it your smoker is a bit shorter than those racks? ;-)

I hope they tasted as good as they look!


Yup, was using an 18" round "egg" style setup. Used a rack similar to the one Kazoo linked. Normally I use my long offset smoker, but the egg is so much easier, holds a much more stable temp.

And they came out awesome. My best ribs so far.

Recently added this to my Egg smoker (mine is a Vision Pro S) to greatly improve temperature control / stability.
https://tiptoptemp.com/products/tip-top-temp
https://cdn.shopify.com/s/files/1/1102/6678/products/TipTopTemp_Stock_image_grande.jpg

[ChickNorris]

I have a vertical rack for my Traeger Lil' Tex Elite. I can get 3 full racks on the grill, then 2 above that, and another 2 above that.

https://www.traegergrills.com/accessories/smoke-shelf-lil-tex-22-series

Access is a bit difficult, but it gets the job done without having to get a bigger boat.

Meat pyramid

Awesome.

[wyome]

Can get 8 racks of ribs hanging in the pit barrel Cooker...need racks to get more than 4 in the pellet grill

[StagLefty]

Can get 8 racks of ribs hanging in the pit barrel Cooker...need racks to get more than 4 in the pellet grill

And a chicken in the middle [Beer]

[Gman]

I've had the bones fall out of my rib racks before. I'm concerned I'd be picking up ribs from the bottom of a pit barrel cooker.

[StagLefty]

I've had the bones fall out of my rib racks before. I'm concerned I'd be picking up ribs from the bottom of a pit barrel cooker.

I've had the pit barrel for a few years now and never had that happen. I was concerned about that when I first got it but it's proven to not be a concern.

[TFOGGER]

I've had the bones fall out of my rib racks before. I'm concerned I'd be picking up ribs from the bottom of a pit barrel cooker.

Hook goes in 3rd rib from the end, with the small ribs down. Never an issue.

[Gman]

Hook goes in 3rd rib from the end, with the small ribs down. Never an issue.

OK, thanks for the info.

[Great-Kazoo]

8 lb prime rib roast yesterday. I decided to do this using the low smoke setting, till i pulled @ 110 and let sit, approx 6 hrs total
. Instead of smoke X time then up temp to the 225-350 mark. I misplaced the camera for a few pics of the finished product. However the folks who came over for dinner enjoyed the meal.

This was on low smoke with a clove or 2 of garlic soaked on olive oil, the potatoes were rubbed with oil and sprinkled with sea salt. I finished the potatoes off for a nice crisp skin as well as some corn on the grill.

https://i.imgur.com/2ZexN2Mh.jpg

[DenverGP]

Just did a prime rib tonight for the daughter-in-law's birthday.

Smoker around 225F, pulled from smoker at 120F + some carry over.

https://i.imgur.com/b3cbIrK.jpg?1

https://i.imgur.com/vxGLY4r.jpg?1

[00tec]

Last thing we smoked:
https://photos.app.goo.gl/N7PxySZN18NowirS9

Did this on a charcoal grill with a A-MAZE-N smoker thing. Only did 8-9 hours, but it did the trick. I believe we used maple, hickory and pecan. 14lb, pre-cook.

[Justin]

Went over to a friend's house last weekend and smoked a brisket. Turned out pretty fantastic.

After the brisket was done, I threw a bunch of chicken breasts on just to see what would happen.

What happened was the most delicious chicken I've ever made.

[Justin]

Last thing we smoked:
https://photos.app.goo.gl/N7PxySZN18NowirS9

Did this on a charcoal grill with a A-MAZE-N smoker thing. Only did 8-9 hours, but it did the trick. I believe we used maple, hickory and pecan. 14lb, pre-cook.

How well does that thing work?

I've been thinking of getting one of these for my buddy. I want to try smoking salmon and cheese, but he said he can't get his smoker cold enough for that, and from what I've seen, the A-MAZE-N smoker can be used to cold smoke stuff.

[Gman]

Another pork shoulder

78297

[Great-Kazoo]

How well does that thing work?

I've been thinking of getting one of these for my buddy. I want to try smoking salmon and cheese, but he said he can't get his smoker cold enough for that, and from what I've seen, the A-MAZE-N smoker can be used to cold smoke stuff.

I use a smoke tube, only, for cold smoking. Been thinking of doing the cold smoking on the grill so i have room to do more at the same time.

[Irving]

Do you just tube the smoke from your smoker into your grill Kazoo?

[Great-Kazoo]

Do you just tube the smoke from your smoker into your grill Kazoo?

No, i use one of these. Cold smoked cheese, salts, tomatoes and onions for salsa. You can use a smoker or grill without needing to have ice trays to keep temps down. Unless it's like it's been here the last few day, of high 90's .

Place smoker tube on bottom of grill or smoker. If you want a heavier smoke keep tube on main or top rack of grill. It works best using a propane torch to get the pellets going. Or a cotton ball soaked in alcohol.

https://www.amazon.com/MAZE-N-OET-0002-Expanding-Smoker-Silver/dp/B00QMJPBDY/ref=sr_1_4?crid=BKTFIOTF6I5Y&keywords=expandable+smoke+tube+for+pellet+grill&qid=1562182571&s=gateway&sprefix=expandable+smoke+tube%2Caps%2C250&sr=8-4

[Irving]

For the record, I hot smoke my salsa ingredients (tomatoes, onions, garlic, and peppers) and haven't had any issues. I've even actually grown to prefer the taste of salsa hot off the grill as opposed to chilled salsa.

[Gman]

Do you actually smoke them, or do you char them?

[Irving]

Both actually. First I char each side on a hot, but dry, skillet. Makes your kitchen smell amazing. Then I pile them all up into a metal strainer and put them into the smoker for 1.5 hours at around 200-250 degrees. From there I pour the whole thing into a blender and add water, salt, sugar, lemon/lime juice, and cilantro and blend it all together. Everything seems to hold up well and comes out of the smoker in pretty much the same shape as when I put it in.

I stole the recipe from Eduardo Garcia on a Meat Eater episode and I really like it. If you're interested, I'll look up the exact episode so you can check it out (they smoke a bunch of game/fish meat as well). Meat Eater is on Netflix. It is Steven Rinella's hunting show and each season he has one or two episodes completely dedicated to cooking or prepping game meat.

[Gman]

Very interesting. I have Netflix. I'll see if I can find it.

[Irving]

Season 6, episode 13 Smoked Meats with Eduardo Garcia: Cooking Special

[Irving]

I'm positive I've posted about this particular recipe before. Here is a visual of making your kitchen smell amazing.

https://lh3.googleusercontent.com/9FLRuCSr-hMiuHYzk2wD-CyN0R4qK9mpSBlDda1WnIhM4VRLnV3vpLghA9uMa67PS6GhUeL jHP6y9B5ZbHR5SfRtdLT3RYLHSQLikp5zZocERZCbEO9Jfafkv H7OcvPsvkDgWJvXbsOHIXXWJy1MIigOAeNNaxSdd-aeLrZV3SDAFZe16VX2WIm5VnQJsbxR8RAhtpIaTkp0MNMN5ujm PrPBmt2dOKESsLQAh1so3iHJLK2cT71_7Dk9wbHCFJ0lHRaGLW XGAwTKlYYvpXrbdDHAV1DGubYEtqaAfujpZcLqC-ZZqYshj2yZcqoNSV6U8FVuZHkXqc49hrcRrlBBywTfU2SfpbzX x2ohwZC7bOgV29AC2-OsKrzo82QH18wD-ACsE9z2hb7Wp5KANcLCnFeP-VKpnzQy5CNaGZ-HnPj1hzCmw5WTymymLSCb6SmxxWz2w3zZIT8XzUUlK5Fh2iIh3 wE-heaqgGiUiGg9tSOnaIBQg8Zal2FJM3wIgg8Vp1fCGWpjQIt68A Y29fMWzBtToyMrmbjHyYDcf7VFGFoIugGOkNXaKSuFGZsIMAJi 0aq8pwM8huVlfS_m7DkjqNSXN9uKbRV-dIVeJtdRknbRD5q3bhGz8Ii53N1p9OOXwKL1dmdSqOVhX8aySi j1eQwWaoQX4JEfzsxUk9p5TbjfR835E3sKBUQ6QOe0tsHwMFIl Dd_A49DnjjzedAts5d3ofQ=w1112-h625-no

[wyome]

Smoked some burgers on the Blaz'n Grillworks pellet grill tonight.
250 for 2 hours covered in McCormick's Brazilian Steakhouse seasoning.
Best damn burgers I've ever had...78300
78301
78302

[TFOGGER]

Ribs from the Pit Barrel...
78303

[Bailey Guns]

Got carnitas on the smoker right now. Mac n cheese to follow. This pellet grill is making me want to cook. And I hate to cook.

[Hummer]

Isn't summer grilling great? We grill outdoors year around but several times a week in summer.

Here's some simple pork chops with homemade rhubarb BBQ sauce. Mesquite chips add a bit of smoke.


78321

[wyome]

78322

Mac n cheese and kielbasa from last night on the pellet grill

[thedave1164]

Made 2 racks of ribs yesterday, salt pepper and garlic powder, smoked over cherry and apple wood, 3-2-1 method.
Everyone happy

[Gman]

Got carnitas on the smoker right now. Mac n cheese to follow. This pellet grill is making me want to cook. And I hate to cook.
They're just too damned convenient. [Beer]

I whipped up some carnitas in the skillet from the shoulder I made on the 3rd. Now that my pellet grill is more accessible, I have to debate between *which* protein we're using for each meal.

[Bailey Guns]

They're just too damned convenient. [Beer]

The dealer I got my grill from gave me a Camp Chef BBQ Box and Pizza Oven attachments. I can't wait to try a pizza in it. The grill in the BBQ box will heat up to over 800?. Should work great for searing a steak.

Watch for me soon on "My 600 Lb Life"!

[Great-Kazoo]

The dealer I got my grill from gave me a Camp Chef BBQ Box and Pizza Oven attachments. I can't wait to try a pizza in it. The grill in the BBQ box will heat up to over 800?. Should work great for searing a steak.

Watch for me soon on "My 600 Lb Life"!

Explains why you put in for a desk job, and a government one at that.

[Bailey Guns]

I'm a forward thinker...

[wyome]

78556

Country style ribs and sweet corn in the Pit Barrel Cooker

[Great-Kazoo]

I did a lamb curry with left over smoked leg o lamb.

[DenverGP]

Brisket from this weekend.

https://i.imgur.com/zHvcnXK.jpg?2

https://i.imgur.com/b4jtRz6.jpg?1

[Great-Kazoo]

4 lbs of Kalua Pork

https://i.imgur.com/PP70eCkl.jpg

[Mtneer]

Just enjoyed a smoked, reverse-seared ribeye #ohsogood. It would have cost at least 4X at a high-end steakhouse for equal quality. I've tried same technique with sous vide but just doesn't deliver the great flavor.

[TFOGGER]

I did a beer can chicken on the pit barrel yesterday. Creole seasoning as a base, then Savory Spice Shop's Team Sweet Mama chicken rub. 2 hours at medium high heat over a touch of mesquite left a very juicy bird with a crisp, tasty skin. Yum!

[ChickNorris]

I did a beer can chicken on the pit barrel yesterday. Creole seasoning as a base, then Savory Spice Shop's Team Sweet Mama chicken rub. 2 hours at medium high heat over a touch of mesquite left a very juicy bird with a crisp, tasty skin. Yum!

Matthew McConaughey calls it butt chicken. Heard him say it 20 yrs ago & it still makes me laugh.

[fj605]

Didn't take a picture of it but I did a brisket yesterday. Not my best but plenty tasty all the same.

[Great-Kazoo]

A few bacon wrapped meatloaves and rice, with a chocolate mousse for dessert. Semi - official monthly brunch i started doing for some of the neighbors


Sept will be a sausage, shrimp and veggie kabob deal.

[Gman]

Matthew McConaughey calls it butt chicken. Heard him say it 20 yrs ago & it still makes me laugh.

My family calls it 'beer butt chicken'.

[Great-Kazoo]

My family calls it 'beer butt chicken'.

I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.



There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.

Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.

YMMV

[eddiememphis]

Labor Day Weekend. I have seen good ole' Kingsford Blue on sale everywhere. My Weber kettle is sitting in storage, waiting for me to buy a house since I can't burn charcoal in a condo.

My GMG Crockett is clean and ready, King Doops has baby backs on sale, although I really love a beef short rib...

Three days, maybe salmon tonight, pork on Saturday, beef on Sunday, emergency stent Monday!

[00tec]

Finishing up a 12lb brisket and 15lbs of pork butt

[Gman]

It's a good weekend for a brisket. Trim and rub tonight, and goes into the Traeger in the morning.

[eddiememphis]

It's a good weekend for a brisket. Trim and rub tonight, and goes into the Traeger in the morning.

Where do you get a brisket? I have seen them in rarely in Doops and haven't delved too deeply into the local meat stores.

Do you buy the whole thing or sections? Flat has less fat so a couple pounds of point is better for a low and slow?

I'm new to the smoking world- forgive my child-like questions.

[Gman]

We bought a whole packer at Sam's about a month ago. I pulled it out of the freezer yesterday. I'll trim it up and cook the whole thing. The flat is the more 'premium' part of the brisket. The point can handle more cooking. The last point I had was chopped up and slow cooked with some BBQ sauce to make sammiches.

[00tec]

I get my briskets from Shamrock Foodservice Warehouse

[eddiememphis]

What did you pay for it? Where does Sam's Club get their meat?

[eddiememphis]

I get my briskets from Shamrock Foodservice Warehouse

Colorado has a lot of cows. Is there a local guy that I can buy from?

And to further muddle up a thread, how much is brisket per pound?

[DenverGP]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

[brutal]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

I don't do any smoking and pretty much just lurk in this thread, but would add that we buy the bulk of our meat from Costco and it's always amazing. I buy their pre-seasoned (gasp) beef ribs. We instant pot pre-cook them, then finish on the grille. Sometimes sauced, sometime not. Just about the only ribs I'll enjoy as they're super meaty. We always get a bunch and cook them up to vacuum seal and freeze for a quick n easy meal on the grille.

[Gman]

I looked at a whole Prime packer at Sam's yesterday and it was $3.59/lb. The brisket I thawed overnight is Choice. Last I heard, Sam's gets their meat from the same supplier that Tony's Meats uses.

I've also used Costco Prime packers.

[00tec]

Shamrock was $3.35/lb for choice brisket.

If you wanted some close to farm meats, head up to Hudson Locker.

[buffalobo]

I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.



There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.

Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.

YMMV^^^This.

We still do occasional beer can chicken but spatchcock is the norm.

[Great-Kazoo]

Shamrock was $3.35/lb for choice brisket.

If you wanted some close to farm meats, head up to Hudson Locker.

[Beer] FYI: you're doing yourself an injustice when there. If you don't buy some of their hot dogs The smoked flavor with natural casings are amazing.
There are some things we miss about CO. H/lockers is one of them.

[00tec]

[Beer] FYI: you're doing yourself an injustice when there. If you don't buy some of their hot dogs The smoked flavor with natural casings are amazing.
There are some things we miss about CO. H/lockers is one of them.

I'll be there tomorrow. A buddy has to pick up 1/2 hog that he ordered.

[xjtwo]

https://uploads.tapatalk-cdn.com/20190831/128ebaeeaf540893f94726825297aaf4.jpg
https://uploads.tapatalk-cdn.com/20190831/09d5f64057507c44522a03beb295c097.jpg


Sent from my iPhone using Tapatalk

[00tec]

Just left Hudson Lockers. Choice brisket is $4.49/lb

[whitewalrus]

Costco sells really nice Prime whole-packer briskets, and it's cheaper per pound than I see at most grocery stores for "choice" grade.

I always do whole brisket. Never seem to have much trouble using up the left-overs. Flat can be done ok low and slow, but you've got to be careful to avoid drying it out too much.

I just smoked one from there earlier this week. Great quality and it was about $3/lb

[whitewalrus]

Smoked some pork belly to make bacon today

[Great-Kazoo]

Just left Hudson Lockers. Choice brisket is $4.49/lb

You grab some of their hotdogs, if they were available?

[00tec]

You grab some of their hotdogs, if they were available?

2 packs. Along with some summer sausage and a bit of cheese

[Gman]

I ended up getting my brisket on the pellet grill last night (technically, just after midnight) instead of yesterday morning. Every time I woke up, I was wondering if there were enough pellets and if the grill was still going. Was distracting.

I've had it since before WiFi was a *thing* on pellet grills.

This morning, there were still plenty of pellets left. Next time, WiFi for the peace of mind with overnight smokes.

[ChadAmberg]

Last few days been using the pellet grill on about 450 to cook sirloins for dinner. About 9 minutes and they come out just perfect.

I did just order a blackman griddle (22" size) to expand the outdoor options, so that'll be great when it arrives.

[wyome]

Pork butt went on the pellet smoker at 9am...backyard smells great

[Bailey Guns]

Brisket on just after 6:30 this morning. Mouth is already watering.

Here's a plug for Camp Chef: We've used their little pizza oven that sits over the gas burner on the side of the smoker several times now. Little thing is amazing. There's a bit of a learning curve to figuring out how to get the pizza into the oven but once you figure that out, it's really a great way to go. It's small, so pizza size is limited and the top is a bit of a chore to remove. Those are the only downsides. Other than that I can't recommend it highly enough. And, boy, does it get hot. You can have the oven to over 800? in no time if you're not careful. You have to turn the burner to just a hair above low to keep it in the 600? to 650? sweet spot.

[eddiememphis]

https://photos.smugmug.com/Other/Q/i-j5nPTQN/0/bc4aff3c/L/IMG_0837-L.jpg

Flank steak from Doops, grey meat section, I mean "Manager's Special".

Marinade- red wine vinegar, soy sauce, honey, garlic.

https://photos.smugmug.com/Other/Q/i-4XHJ47N/0/4ccc3450/L/IMG_0838-L.jpg

Smoker for two hours at 225?. Brought the meat up to 110? internal.
Fired up the chimney and set a cast iron grate over it. Seared the meat until 135?. Wrapped it in foil until I couldn't wait any longer.

https://photos.smugmug.com/Other/Q/i-t9R7sHH/0/9a91da75/L/IMG_0843-L.jpg

https://photos.smugmug.com/Other/Q/i-pBzs2zr/0/688043be/L/IMG_0844-L.jpghttps://photos.smugmug.com/Other/Q/i-DHcQcfr/0/84ea2df5/L/IMG_0848-L.jpg

[whitewalrus]

Last few days been using the pellet grill on about 450 to cook sirloins for dinner. About 9 minutes and they come out just perfect.

I did just order a blackman griddle (22" size) to expand the outdoor options, so that'll be great when it arrives.

Cooking outdoors is great when the weather is hot, keep the heat outside.

[scratchy]

It's our annual party. I'll have 3 20+ pound turkeys, 20 lb of tri tip, 10 lb London broil and some various turkey legs/thighs on the smoker in the morning. Mesquite and hickory.

[electronman1729]

https://i.imgur.com/fmqVaCyl.jpg

https://i.imgur.com/RNLxOsUl.jpg

https://i.imgur.com/n149C9hl.jpg


https://i.imgur.com/3fbgp6yl.jpg

[asystejs]

https://i.postimg.cc/XqQYXWrn/pig.jpg

[Gman]

I don't know how to break this to you...but somebody drove over your pig.

[Great-Kazoo]

5 doz meatballs ,smoked in apple. Bagged & tagged. Don't see me making meatballs for at least another 3 months.

https://i.imgur.com/iUWjooel.jpg

https://i.imgur.com/qgdG9twl.jpg

[Gman]

3 months? At my house those might be gone before they even needed to go to the freezer. [Beer]

[Great-Kazoo]

3 months? At my house those might be gone before they even needed to go to the freezer. [Beer]

Well there were 6 doz. it's only the spouse and myself with 2 freezers full of meat, fish & veggies. I have another lamb that's suppose to be here mid - end of october.

[electronman1729]

https://i.imgur.com/hUt6B8kl.jpg

https://i.imgur.com/aWWilDxl.jpg


https://i.imgur.com/Y7lfiRQl.jpg

[Great-Kazoo]

DESSERT !

Mexican chocolate chip fudge brownies.

https://i.imgur.com/nm9vxMAl.jpg

[Irving]

That looks delicious.

[electronman1729]

From this past weekend, but I got too drunk too early and didn't get final photos.

Pork Belly Burnt Ends

https://i.imgur.com/6MX9AkVl.jpg

https://i.imgur.com/prcsPGUl.jpg

[electronman1729]

Friday Evening:
https://i.imgur.com/xoD9Ax1l.jpg

This morning:

https://i.imgur.com/oUjgiGrl.jpg

https://i.imgur.com/A4TqyqRl.jpg

https://i.imgur.com/7E0l5wEl.jpg