Smoked some pork belly to make bacon today
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Smoked some pork belly to make bacon today
You grab some of their hotdogs, if they were available?Quote:
Originally Posted by 00tec
2 packs. Along with some summer sausage and a bit of cheeseQuote:
Originally Posted by Great-Kazoo
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.
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.
Pork butt went on the pellet smoker at 9am...backyard smells great
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.
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Flank steak from Doops, grey meat section, I mean "Manager's Special".
Marinade- red wine vinegar, soy sauce, honey, garlic.
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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.
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Cooking outdoors is great when the weather is hot, keep the heat outside.Quote:
Originally Posted by ChadAmberg
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.