Quote:
Originally Posted by Aloha_Shooter
Yeah i had to reread the original post,then my reply. Last thing you want is a bacteria infused chunk of meat . Like my ex ;)
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Quote:
Originally Posted by Aloha_Shooter
Yeah i had to reread the original post,then my reply. Last thing you want is a bacteria infused chunk of meat . Like my ex ;)
Hey thanks for the link, I'll give this a try next time.Quote:
Originally Posted by Great-Kazoo
Looks like I'll be in the Springs all weekend, but Monday I'm going to do some pork back ribs with a new jamaican jerk rub recipe I found and try it with either peach or cherry wood since I'm not sure where to get pimento branches from.
One of my cheat sheets ;)
https://www.traegergrills.com/culina...aeger+Culinary
getting 1 rack of spare ribs and 1 rack of baby backs ready-spicy brown mustard,coarse garlic salt with parsley/coarse black pepper and last hour in foil with apple juice.
Got a bonus today neighbor is pruning a peach tree so I took the wood and cut it into chunks and will split it up when it dries.
Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.
Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.
https://www.traegergrills.com/recipes/vegetablesQuote:
Originally Posted by Brian
Got a 7lb rack of ribs for this afternoon. Split into 3 portions for three different rub/marinade recipes.
Wife - Memphis pit rub recipe
Uncle Val - S Carolina low country marinade
Me - Bourbon and honey marinade
Couple hours each in smoker, wrap and then finish this evening on grill with assorted homemade sauces.
Sent from my SCH-I545 using Tapatalk
Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.
At 8:30a
Attachment 67226
Ready to eat
Attachment 67227
Attachment 67228
It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......[LOL][LOL]
Did you use the juice when you served it?Quote:
Originally Posted by Buff
I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.
Last time i did a brisket I mixed it with just a little BBQ sauce after I separated the fat from it and it tasted great. I didn't poor it over the brisket but left a small dish of it next to the brisket.Quote:
Originally Posted by Buff
I generally like the brisket pretty much plain but I liked this a lot.
How much beef broth ?Quote:
Originally Posted by Buff
Awesome rack of ribs rubbed, in the fridge and ready to get smoked tomorrow. Some homemade slaw, tomato basil salad and baked potatoes as sides. Maybe some corn on the cob. Hell yeah. I refuse to let summer end, dammit.
I added a can of broth when I covered and had about 1/2cup<> left in the pan.Quote:
Originally Posted by Great-Kazoo
Tried a kirkland-marinated tritip from costco this week on my new pellet smoker. The wifi option on my GMG was pretty awesome, and made it super simple, though wifi itself seems like it's flaky and disconnects from the iphone whenever the screen locks and the app goes in the background.
Wife and daughter did not like it at all. The ends were a good medium and the middle medium rare or maybe even rare. Personally I didn't like their marinade choice too much, but the meat was still more chewy than I would have liked too. They didn't finish. My young son on the other hand ate a ton of it, no surprise there since he's a meat-eater. Not my favorite option - will probably be a while before I try tri-tip again, and I won't get pre-marinaded again. These seem pretty popular on pellet grills, is it just the price that's the most attractive?
I also picked up a couple surface thermometers, since I don't trust that I have an even cooking surface across the grill yet, and I'm pretty sure the digital thermo is a lot cooler than the therm. on top, so something is off.
My issue with store marinated is. Who knows how long said item has been sitting in the liquid. Marinades at home are controlled by you, know exactly what's been added and how long the item will marinade.Quote:
Originally Posted by Brian
Tri-tip is one of those meats i pass on. It needs to be cooked through like a pot roast. There's more options with a chuck roast for a better price point. YMMV
$0.99 lb roasters from costco.
Smoking a Pie Pan chicken right now.
Pics when it's done.
Turkey drumsticks.
http://uploads.tapatalk-cdn.com/2016...2349e21566.jpg
Still smoking?Quote:
Originally Posted by Grant H.
Did you forget chicken or pics?
Bet it was pics.
Prime Rib with cherry today.
Smoke @ 165* for 2.5hrs
Raise temp to 350* till 140* internal about 1hr 50min (~17min per pound).
Attachment 67383Attachment 67384
Did another prime rib in my Pit Barrel Cooker.
Simple and successful again.
Attachment 67386
Pork shoulder on sale at Soopers $1.79 a pound-picked up an 8 pounder for tomorrow
This.Quote:
Originally Posted by buffalobo
I got busy making the rest of dinner while it was resting, and then it got carved.
9 hrs later, 7lbs of hallal verbotton porkiness. OINKKKKKKKKKKKKKKKK
Attachment 67517 Attachment 67518
Loaded with ribs, Mesquite...makes me hungry.
bacon wrapped elk back strap Oh Yeah.
light smoke then on the grill till med-rare. Like Buttaaaaa.
Attachment 67853 Attachment 67854 Attachment 67855
Bacon wrapped elk tenderloin. Hickory with some mesquite @300* until med rare. The tapered ends did get to medium, but still were juicy.
Attachment 67907
I did wings for the game Sunday, but sadly, there wasn't time to take pics before they evaporated...
Has anyone done a turkey? I wanted to try one on Thanksgiving. I'm looking for a good recipe, times/temps, tips. Thanks.
I have done this a few times and everyone raves about it: http://www.smoking-meat.com/november...-brined-turkeyQuote:
Originally Posted by Trigger Time 23
Quote:
Originally Posted by kawiracer14
Or one of these
I'm doing a different version of this dry brined one
http://www.traegergrills.com/recipes...y-brine-turkey
http://www.traegergrills.com/recipes...sgiving-turkey
http://www.traegergrills.com/recipes...-brined-turkey
Smoked Turkey is the best. I have done several and prefer the dry and beer brines. In any event, I also prefer to smoke Spatchcocked Turkeys.
The beer brine recipe above is my favorite. Just remember that the recipe is for a turkey that hasn't been injected with salt and other things to keep it moist and tasty. I reduce the salt in the brine recipe to account for this. Temp was 350 and the timing was defined by the minutes per pound on the turkey wrapper.
Any recommendations for the beer? Says dark, so did you go with something like a dark lager or did you go with Guiness? I still have some homebrewed english brown ales in the beer fridge.
Just put on a 2lb pork butt. Marinaded it in lime juice, soy sauce, garlic, ginger, brown sugar and bay leaves. Pics this evening.
Brown Ale, Stouts are good. Last one I used a Black Lager and it was excellent. Can't always find Black Lager though.Quote:
Originally Posted by Dave
The last turkey I made I was limited in dark beer options (I usually use a stout). I was only able to find Michelob Dark Lager at the grocery store. Still tasted great.