Time based. You'll know when the crust is brown and cheese melted, time to eat. Or not......Quote:
Originally Posted by Irving
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Time based. You'll know when the crust is brown and cheese melted, time to eat. Or not......Quote:
Originally Posted by Irving
One of my favorite methods for cooking steaks is to smoke at 150 deg for 1-1.5hrs and then sear the outside. My steak of choice is usually bone-in ribeye but King Soopers had the NY Strips on sale for $4.99/lb so I couldn't resist. Just a little pink Himalayan sea salt, fresh crushed pepper and a little garlic powder and these puppies are set! The picture was only after 15min at 150 deg so it doesn't look like much yet but they will turn a deep mahogany red color and take on just a kiss of smoke flavor that doesn't over power the natural flavor of the meat so much as compliment it. I've got a set of GrillGrates so after the 150 deg smoke I will pull them off, plop the GrillGrates on and up the temp to 550 deg for the sear. I'll hit it for a minute or so on either side to get some epic diamond grill marks and caramelize the very outer surface for a final result that looks like it was lifted from a TV commercial and tastes even better. While I'm a big fan of the perfect done-ness of the sous vide method we're discussing in the other thread the flavor that comes from this method even if the steak isn't edge-to-edge medium rare is my personal favorite.
https://lh4.googleusercontent.com/uv...kBt-76NE=w2400
I try to hold the smoker temp steady around 500F, and the time is around 7-10 min, but that I adjust by peeking occasionally to see if the cheese is melted and check the bottom of the crust for nice color.Quote:
Originally Posted by Irving
I've a sweet story... It was late afternoon & the Butcher shop was near picked clean. So I bought a prime rib & had the butcher cut it in thirds.
When I got back home My husband said: WOW. Now those are steaks!
I held up my forefinger & thumb to represent the thickness & said: That's how much I love you.
Now I often make that gesture an just say: This much ♡
Better love story than Twilight.Quote:
Originally Posted by ChickNorris
It's kind of funny that I even asked, since my only restaurant jobs have all been pizza places and I can pretty much tell if a pizza is done just by looking at it.Quote:
Originally Posted by DenverGP
7-10 minutes is about right for those temps, do you even bother trying to get smoke going?
It's probably more like a wood fired oven type of flavor.
So over rated?Quote:
Originally Posted by Gman
I use the pizza oven attachment on my green mountain grill. EPIC pizza.
It's got just a touch of smoke flavor as I use a pellet smoker and what is some people's complain about that style (not enough smoke) is actually one of the things I like about them. Personally, I like the taste of the meat and just like complimentary flavors that enhance this. IMO if you buy good meat you don't need to mask it's flavor or lack thereof with overpowering enhancements. Salt, pepper & a kiss of smoke will make something really good just a touch better.Quote:
Originally Posted by Gman
We also picked up a thin-crust pizza from Papa Murphy's last night (Tuesday is $10 for a large pizza night) that I plan on cooking in the smoker tonight for dinner. Just follow the same directions as an oven (425deg for 10 min or whatever) and it's cooked great but with just a touch of smoke flavor. I also use apple wood or a mild blend as mesquite or similar is too powerful of a flavor profile for my personal taste. There's an adapter for my GMG smoker from GMG for pizzas that turns it into a 800 degree wood-fired pizza oven that I may have to put on the wish list for Christmas this year.
Great minds... our posts just crossed paths. Good to hear from someone first-hand though that they like it because a hundred bones is a lot to lay down just for a pizza attachment so that's why I'm hesitant. I'm sure it's better but given how infrequently we eat pizza I'm not sure if I'll recoup the value due to capital investment cost up front. Then again, it seems like just about everything for this smoker is a C-note so I was kind of surprised by the price tag when my buddies are dropping 5-8x that amount for stand-alone ovens that basically do the same thing w/o the ability to smoke.Quote:
Originally Posted by colorider
I have thought long and hard about a dedicated pizza oven. Problem is the cost and space on the patio. The gmg one has worked flawlessly. If you get one, let me know and I will give you some tips and tricks as far as temperatures. Also dough recipies if you make your own. The secret is the correct flour. Caputo 00 pizza flour is my choice. Hard to find locally if not impossible so I get it off Amazon. Other 00 bread flours are locally available but I have not tested them yet to recommend them.
i also use my pizza oven attachment to get a cast iron pan super hot for searing steaks. Totally worth it just for that. Hot as hell for the dark, crisp crust and bloody center.
I did wings on the Pit Barrel Monday(at the wife's request), but sadly, the evidence was gone before pics could be taken...[Dinner]
Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.Quote:
Originally Posted by Jer
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick ;) to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is [facepalm]
Quote:
Originally Posted by colorider
I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$
We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .
When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.Quote:
Originally Posted by Great-Kazoo
Pit barrel cooker makes some awesome wings for sureQuote:
Originally Posted by TFOGGER
I've had gluten free, and it's usually not very good...so I guess the gluten is the good part. I'll take the extra gluten.Quote:
Originally Posted by brutal
5lb brisket today. Last week a 5lb corned beef, followed by a whole chicken.
We'll be right over. ;-)
Wait a week, it's only been in the 70's during the day, low 50's at night. I suggest waiting till it's real cold in CO. This way you will appreciate the 60 deg days even more.Quote:
Originally Posted by Gman
Yesterday was salmon. Today is Canadian bacon.
Costco Prime packer brisket. Started at about 12lbs, probably closer to 10lb after trimming.
https://i.imgur.com/PX62o2y.jpg
Some slices: from the point on top, from the flat on bottom.
https://i.imgur.com/vDjnKc2.jpg
YUM. lovely.
how much per lb at costco??
Not sure the current pricing, this one had been in the freezer for about 8 months. It was marked $2.95/lb.
One of these days I’m going to make my own smoked bacon from a Costco pork belly, anyone have experience with that?
Yup, did several slabs a few months ago... I'll have to dig for recipes. Usually about 7-10 days curing in the fridge, then 4-5 hours slow smoking to about 160F.Quote:
Originally Posted by jreifsch80
There may even be a thread dedicated to DIY bacon.
mmmmm.....bacon.
I've done bacon on the Pit Barrel, using the amazingribs.com recipe. Doesn't cook up as crisp as the store bought stuff, but has a helluva lot more flavor, and is allegedly safer than cold-smoked.
That’s cool I’ll check it out, what’s unsafe about cold smoked?Quote:
Originally Posted by TFOGGER
Quote:
Originally Posted by jreifsch80
Apparent risk of botulism, although the nitrites in the cure reduce that risk substantially. Apparently, the botulinum bacteria dies off at around 140 degrees, but the toxin persists up to about 160.
Porkbutt in the Pit Barrel Cooker right now... pulled pork later tonight
Yum.
started a 5 lb pork shoulder around 8 this morning.
Yep, now I'm hungry.
Prime rib is under smoke as we speak.
Enough already. lol
I'm about to grill a sausage.
/thread
Great Kazoo and other Camp Chef owners, does your lid drip black nastiness off the front of the grill, corner nearest the chimney? I try to clean my grill a couple times a year, including scraping the inside of the lid down. But still get drips onto the deck that, shall we say, do not amuse the wife.
Could you tack some sort of drip edge, even a bead would work, higher up the inside so it drops inside the grill?