What to put in the smoker this weekend?

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Originally Posted by Dave

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]

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You making jerky? I toss mine on for 2 min per side to take the chill out.

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Originally Posted by Great-Kazoo

You making jerky? I toss mine on for 2 min per side to take the chill out.

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I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

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Originally Posted by TFOGGER

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

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Lol

I had a batch of Omaha ribeyes that were so thin I resorted to let sit an hour on the counter, throw it in a cold cast iron and sear both sides with a blow torch till it looked right.

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Originally Posted by Dave

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]

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You'll like the flavor of Pecan, another good one is Pacific Alder too.

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Originally Posted by Great-Kazoo

You making jerky? I toss mine on for 2 min per side to take the chill out.

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Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

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Originally Posted by Great-Kazoo

You leave my Ballantine & Rhinegold out of this , whippersnapper .

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And I'll raise you a Knickerbocker !! [Beer]

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Originally Posted by StagLefty

And I'll raise you a Knickerbocker !! [Beer]

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https://www.youtube.com/watch?v=GqZDXCy_RZE

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Originally Posted by Dave

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

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A solid medium rare gets my vote as well.

Second smoke with the new smoker. The local grocer had a 15lb+ pork butt package @ $1.59 a pound. The bird is "normal" sized free range. No Tyson here.

Two pork butts 7-8lb each and a chicken.

The butts:
My own dry rub sat over night.
Traeger hickory and applewood pellets.
7hrs @ 225˚ & 3hrs @ 250˚.

Chicken:
Canola oil.
Salt, pepper and garlic powder right before it went into the grill.
6hrs @225.

Farking nom!

@ 6hrs
http://pic100.picturetrail.com/VOL59.../411317937.jpg
10hrs and 1hr cooling in foil.
http://pic100.picturetrail.com/VOL59.../411317936.jpg