You live that close to AppleJack and can't reliably find a Black Lager? Blasphemy.Quote:
Originally Posted by MarkCO
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You live that close to AppleJack and can't reliably find a Black Lager? Blasphemy.Quote:
Originally Posted by MarkCO
You guys are the best. I'll give one of these a try. Thanks again!
Turkey smoking on the Pit Barrel Cooker....
Happy Thanksgiving smokers!
Smoke-roasting a 15 lb Turkey on the new Pellet Grill using GMG Golden Blend pellets.
Practiced a week or two ago using the Turkey Cannon, but the bigger Turkey does not fit on the Cannon.
Adapt, Overcome, Improvise!
You doing the total cooking on the smoker, or smoke 2-3 hrs than finish off in oven? We're out with friends. This weekend i'll do smoke then finish in oven.Quote:
Originally Posted by BladesNBarrels
Yeah, smoked turkey and also ham is good, especially if you salt it for a while first.
Attachment 68105
18lb turkey over apple and pecan wood.
2 more hours to go..
4 1/2hrs...
Attachment 68110
We're doing Thanksgiving dinner tomorrow with friends and family. 23 lb. bird goes in beer brine tonight and in the Traeger in the morning. I just bake it in the Traeger like I do in the oven. Great flavor and doesn't take a long time.
ETA: The bird is a swimmin'
I did mine using the beer brine recipe from their site and the english brown ale homebrews. Came out awesome even though I forgot to turn on the audible alarm on my probe so by the time I checked it the breast meat was up to 164* F.Quote:
Originally Posted by Gman
Total smoke-roasting done in the Pellet Grill.Quote:
Originally Posted by Great-Kazoo
Butter under the skin of the breast and thighs, rubbed with olive oil. Internal thermometer in the breast parallel to the length.
Started at 9:00 am at 325 degrees and it was ready to be covered with aluminum foil and sit at noon with an internal temperature of 165 degrees.
I grilled extra Turkey thighs for the dark-meat lovers on the gas grill. Everything was moist with great flavors.
Guests arrived at noon and we started eating around 12:30.
Early dinner for those that don't like to drive after dark.
Most of the sides - stuffing, sweet potatoes, mashed potatoes and gravy, green bean casserole (with the secret ingredient of bacon), rolls, salad, cranberries, pecan and pumpkin pie, etc. were brought by friends and family.
Great dinner, very brief discussion of politics mostly acknowledging the unexpected results, and good company.
Most of the left-overs were packed to be delivered to my niece's work place for those that had the duty.
One of the good Thanksgiving days to be remembered.
The feast tonight went spectacularly well. The turkey was awesome, so moist and flavorful.
Before;
http://i263.photobucket.com/albums/i...nry/before.jpg
After 4 hours 15 minutes at 325;
http://i263.photobucket.com/albums/i...enry/after.jpg
Or anywhere in Colorado for that matter.Quote:
Originally Posted by Irving
About 2.5hrs on apple smoke then finished on the grill/rotisserie.
http://uploads.tapatalk-cdn.com/2016...d70068d230.jpg
What a great thread this is! I just bought a Masterbuilt smoker & did a disappointing brisket Saturday. I'm really getting an education reading this. My wife says I have to try again this weekend. We'll see what the weather is like & go from there.
Louisiana pellets on sale $16 amz prime (free ship) for 40lb bags:
https://www.ar-15.co/threads/159828-...31#post2033431
Try a pork butt (shoulder)..... Very tasty, and very hard to screw up.Quote:
Originally Posted by Drewline
For info on how to smoke pretty much anything, head over to http://amazingribs.com/. Their info has never steered me wrong. I don't follow their instructions exactly, but they until you get more practice, it's a great place to start and learn.
Thanks for the heads up. I'll check it out.Quote:
Originally Posted by DenverGP
Yep, Ditto DenverGPs post. That is exactly what I did and I am having a great time with it.
Went in 2 liquor stores today, neither had black lagers. I sometimes forget about AppleJack. :(Quote:
Originally Posted by Graves
I can always find Michelob AmberBock at King Soopers.Quote:
Originally Posted by MarkCO
https://i5.walmartimages.com/asr/e36...0&odnBg=FFFFFF
Brisket can be a real finicky bitch. Really no such thing as cooking it for x number of hours at whatever temp. Brisket is done when it is done. Test by sticking a bbq skewer in it and test by the feel. Resistance means it's not done. I struggle with Brisket and don't do it often because of that. Every brisket I have done has taken a different time to finish.Quote:
Originally Posted by Drewline
2 racks of baby backs .... red cutting board kind of washes out the color of the ribs themselves but the meat is falling off the bone ...
Attachment 68338
Kinda new to the smoking thing. This was a first attempt at salmon. Yes...it was as good as it looks. Maybe the best salmon I've ever had. Wife did a dry brine and then air dried it for several hours. I did the smoking part. Brushed it with maple syrup about a half hour before taking it out. Cooked much quicker than I thought. We did about 3 pounds. After seeing how well it turned out we're gonna load that sucker up with about 10 pounds next weekend.
http://i625.photobucket.com/albums/t...ps0usvrwqe.jpg
Smoked Salmon is wonderful.
Try some apricot jam on the smoked salmon instead of the maple syrup.
I'm going to try this! Thanks!
That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?Quote:
Originally Posted by Bailey Guns
BG is getting some of that NW salmon. Lucky bastidge.
I just used some alder chips and set the temp at 200. The outside is just slightly firm...inside is moist and flaky. Only left it in the smoker for about 2.5 hours. Smoke for first hour or maybe just a little longer.Quote:
Originally Posted by Rumline
Yeah...it's a pretty nice perk to living up here.Quote:
Originally Posted by Gman
http://i1161.photobucket.com/albums/...ogger/ribs.jpg
Country style ribs for dinner...
This thread makes me hungry.
Are any of you guys familiar with the Green Mountain Davey Crockett? It's just me, my wife and a kid. So we have a pretty small family and we're pretty anti-social, so no big parties. I like the idea of being able to take it camping. Have any go you guys used this model? So far, I haven't been able to actually see one. I don't want to make a mistake and get it if it's too small.
Thanks.
Enjoy the read. SW still had the GM in store sale, take another 5% for .mil or LE.Quote:
Originally Posted by ColoWyo
https://www.ar-15.co/threads/106325-...untain+smokers
Ah jeez. Thanks man. My search fu was weak.Quote:
Originally Posted by Great-Kazoo
I have the Davy Crockett and love it. I can smoke 2-3 racks of ribs or an 8 lb shoulder with no problems (which is more than I usually need but still enough for me to contribute to a large pot-luck or a Scout outing). Its ability to run off 12V makes it really nice for camping.Quote:
Originally Posted by ColoWyo
Daniel Boone FTW! ;-)
Sounds perfect. Thanks man. That's exactly the kind of info I was looking for.Quote:
Originally Posted by Aloha_Shooter
This is on my to try list. Nothing like a good smoked brick o cheese.
http://www.traegergrills.com/recipes...-smoked-cheese
Finally had the opportunity to grab a Traeger as they were at the local Costco this past weekend. Got a Texas Elite 34 put together and seasoned per the instructions. Got plans for elk loin steak tomorrow to put on there.