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Mayonnaise herb spatchcocked turkey this afternoon. Tasted awesome. Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.
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The Boulder Co. fire ban has been lifted and the iceberg on my deck had melted. Got some pork butts and ribs that may be going into the smoker this week. [Dinner][WooHoo]
That ban includes burning for cooking or heating in an appliance? That blows.
For as dry as it's been, in of all places Boulder, it's not worth it.Quote:
Originally Posted by yz9890
BTW: The chicken looks good. What's your opinion of mayonnaise now that you've used it?
Mayonnaise was great. The legs and thighs had crispy skin. The breast wasn't quite crispy but it wasn't rubbery either. Probably because I rubbed some of the mayo mixture inter the skin on the breast. I also tented it for about 30min while it rested and maybe that affected the crispness as well. Thanks for the advice.Quote:
Originally Posted by Great-Kazoo
On Sunday I did a lamb roast my neighbor gave me. Did it just like a pork shoulder but made a different rub using rosemary, pepper, garlic, and onion powder. Smoked it on mesquite at 225 until it stalled at around 155 internal, cranked the grill up to 275 until it stalled again, then wrapped in foil until it got to 200. Came out perfect with nice bark, bright red smoke ring, and still juicy interior. Edit: my wife saved me one serving's worth so I took a pic of the leftovers.
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I love spatchcocking specifically for that reason.Quote:
Originally Posted by yz9890
Started an 8lb pork shoulder this morning.
Light layer of mustard, rubbed with one of Mrs bo's KC concoctions. Approx 6 hrs on smoke, couple hours in foil. 200-225°, apple/pecan smoke.
If you're unarmed, you are a victim
Love a smoked pork shoulder mmmm Been using peach wood from a neighbors tree pruning !!Quote:
Originally Posted by buffalobo
My favorite is still a large beef tri-tip with a light dry rub to about 140. Cut up cross grain to keep it nice and moist.
Pretty much our favorite. Especially for the price. Been stocking up at $1.79/lb.Quote:
Originally Posted by StagLefty
Promised 15lbs of pulled pork for family function the 20th of this month.
If you're unarmed, you are a victim
Address ?????? [ROFL2]Quote:
Originally Posted by buffalobo
Keenesberg VFW, I think lunch serves at noon. Pulled pork, fried chicken and the rest of summer time picnic food.
Rednecks from NE, KS, WY, CO will be there. BBQ, kids and cold ones.
If you're unarmed, you are a victim
Quote:
Originally Posted by buffalobo
BYOU?
I have a salt and pepper rubbed beef tri tip and a butt roast on the smoker. Hickory. A couple more hours to go.
Yep.Quote:
Originally Posted by Great-Kazoo
If you're unarmed, you are a victim
Attachment 70457
Just prepping for lunches at work. Smoked fresh brats and chicken thighs. The chicken thighs were coated with Mrs. Dash Fiesta Lime and then bagged overnight. At $0.58/lb, it was cheaper and easier to work with than a whole chicken.
Put some cashews and almonds on the Yoder @150 for 2-3hrs
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Now I understand.
It was a splurge purchase a few months ago, based on this thread. Still dialing in recipes on my CampChef DLX but when it's good, it's awesome.
Tonight: Prime New York strip, 1.25" thick. Smoked at about 170F until it hit 110F internal. Tossed on the blazing hot sear grill for a few minutes until a nice char.
I've been to a lot of high-end steak houses. This easily equals the best of them. Thanks guys!
Attachment 70793
Last of the beef ribs from the Christmas Safeway & Kings, Prime rib buy
Brats & dogs tonight.
Hell to the yeah!Quote:
Originally Posted by Mtneer
I still haven't found a better way to do steak and I'm SO glad summertime is back so I can go back to preparing them this way. Don't get me wrong, the Anova Precision Cooker cooks an amazing steak. Perfectly medium rare every time. What it can't do is add that touch of smoke that enhances the overall flavor that this method does. I haven't found anything that beats it for flavor.
While were in Mexico (Cabo San Lucas) a couple of days ago my buddy commented on how he was able to prepare the best steak ever. When I heard his method (minus some "secret ingredients" mind you) I knew I could easily come in over the top so I called him out. I proposed a 'Steak off' and said we would take turns preparing dinner for each other to see who's steak was best. A moment later he recalled out loud about how much food porn I post on fecesbook and I think he quickly learned the err of his ways by calling me out. He will lose and he will lose big time. lol That being said we will ALL win because we'll be grilling/smoking/eating steak so does anyone ever truly lose?
Smoke on friends!
Someone mention a cook off [Lick]
I tried the reverse sear method on some ribeyes. Smoked for about an hour and then seared, finished with a little butter. Didn't care for it at all. I found the smoke taste overwhelmed the steak. I prefer just a little salt & pepper so I can actually taste the steak.
What wood was used, was it a light or heavy smoke?? Using Hickory or mesquite by them self is overpowering.Quote:
Originally Posted by Gman
This. I use a hint of smoke & it's incredible. I salt/pepper plus a little butter & it's unreal. I too prefer the flavor of the meat so I go light on the extras. If you do this method properly it's second to none.Quote:
Originally Posted by Great-Kazoo
Canola oil-kosher salt-hot grill about 5 minutes a side and better than any steakhouse IMHO
Maple/Hickory/Cherry blend. I don't use mesquite for smoking. It'll turn just about everything bitter. Mesquite for a quick hot sear on a grill is another matter.Quote:
Originally Posted by Great-Kazoo
If I have to go to something as light as alder, why bother?
My usual 'go-to' is a cast iron skillet for steaks, a.k.a. the Alton Brown method.
Had a pork shoulder on all day, longest stall I've ever experienced. 5 hours to go from 150 to 160...
Yesterday was 3 tri tips and a london broil. Texas style, salt, pepper and garlic. Smoked over hickory for 3 hours at 225. Internal temp at done was 140. Came out great!
Ornery piece of meat. But I bet it was extra juicy! 5 hours isn't abnormal if you don't wrap it or turn up the heat.Quote:
Originally Posted by TAR31
Was that your first pork shoulder?
I like oak for steaks. Gives it a little spice without being as overpowering as Mesquite. But I have to admit it still changes the flavor quite a bit. Maybe sous vide-ing your steaks would be better?Quote:
Originally Posted by Gman
It wouldn't shock me a bit if our higher elevation creates a tendency for longer stall times. It makes sense to me since water evaporates at a lower temperature.
Steak kabobs and Mexican street corn. Two cultural appropriations in one pellet grill.
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I would think the stall would occur at a lower temperature but be shorter due to the lower pressure.Quote:
Originally Posted by Gman
Was asked to make brisket and pulled pork for a buddies wedding rehearsal dinner. Firing up both the Treager and the GMG in about an hour.
Did a HUGE pork shoulder for pulled pork yesterday.
Brined it for about 6 hours the day before then let it soak in the rub overnight.
5 hours on the smoker (hickory), then about 2.5 hours in the oven, pulled at 195 and let it set for 30 minutes.
Moist with awesome flavor.
Rub is paprika based, then coat with yellow mustard just before popping it in the smoker.
The young ones do not complain about it being spicy
Costco in Parker had $4 off for a 3 pack of St. Louis cut spare ribs today. 3 slabs (approx 9lbs) of ribs for about $22. I haven't shopped around for them in a while so I'm not sure how much of a deal that is. I bought bunch for the weekend and for the freezer though. I think they're on sale through the weekend or until they're out.
I usually mix my own rubs or buy online but the Aurora based Savory Spice company makes some great rubs. Not cheap but also not super expensive. Give them a try if you have a chance. The store I went to was at Southlands mall. I think they have a few more stores around town though. They sell by the oz or by the bottle. As much or as little as you want. Rubs as well as individual spices and salts (including curing salts). This poultry rub was $8.80 after tax for 8oz. I smoked an awesome turkey with it last week so I went back for more.
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Since you're a SS shopper. Try the Capitol Hill and the Cape Hatteras seasonings. .Quote:
Originally Posted by yz9890
Both make excellent salad dressings, the C,Hill good rub for lamb. The C,Hatteras is also a good rub for pork.
Smoked stuffed cheeseburgers in the Pit Barrel Cooker tonight....I dunno what all the wife put in the hamburger, but the cheese inside was extra sharp cheddar and blue cheese.
Topped them off with cole slaw...yum