Quote:
Originally Posted by wyome
You do a bacon weave around it or just the loaf?
What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste EnjoyQuote:
Originally Posted by BladesNBarrels
Printable View
Quote:
Originally Posted by wyome
You do a bacon weave around it or just the loaf?
What wood used? Cherry really sets off the flavor, or an apple with hint of hickory, depending on taste EnjoyQuote:
Originally Posted by BladesNBarrels
Used the Gold Blend from Green Mountain Grill mixed with about 1/4 left over Mesquite.Quote:
Originally Posted by Great-Kazoo
Forgot to share with the neighbors.
They mentioned how great it smelled the next morning. We thought it tasted great, too!
Oops.
Smoked Poblano and Adoba chili beef pot roast
2 hr smoke using a hickory / cherry mix
https://i.imgur.com/6bsCNS4h.jpg
then in to the crockpot with veggies and more chilies
https://i.imgur.com/1BSyTlNh.jpg
letting it rest while skimming liquid to make gravy
https://i.imgur.com/wpwj3B9h.jpg
Shred for dinner time.
https://i.imgur.com/cmG1M21h.jpg
Will try the cherry next time.Quote:
Originally Posted by Great-Kazoo
My wife thought the lamb was not quite as good as in the past.
Not sure why, other than a different source of the lamb or I froze it for about 3 weeks.
We have lamb in the freezer from 8-9 months ago. Locally raised lamb?Quote:
Originally Posted by BladesNBarrels
Costco boneless leg of lamb.Quote:
Originally Posted by Great-Kazoo
Cut it in half and froze one of the halfs.
The first half met with her delight.
The second half about 3 weeks later, not so much.
Nothing personal but that packaged lamb is crap. You're using a product that was slaughtered and processed on the 1st of the month, in NZ or Australia. Packaged on who knows what day after butchered, then vacuum sealed, loaded on a truck. Shipped to the US then sent to retail outlets.Quote:
Originally Posted by BladesNBarrels
So from actual slaughter time to you cooking it can be a month or more, easy.
Find someone local who raises lamb, or call a few packing places. This gives you a locally sourced product that was slaughtered then delivered to you within a week, tops. The flavor difference even the smell is noticeable.
^^^THIS! Fresh meat is really the only choice for my dinner table. Sure, it costs more, but the difference is absolutely noticeable and it's better for you.Quote:
Originally Posted by Great-Kazoo
When it comes to lamb, it's cheaper in the long . We're paying an average of $5- $6.75 lb for processed, wrapped, ready to cook when i buy a live / whole one.Quote:
Originally Posted by Squeeze
For beef & pork, sure a bit more costly, but... you know where it comes from. I thought the beef prices at the farmers market were on the high side . Till i looked at beef in Krogers (kings) and safeway. Average of $6-9 lb at the store! TFM
Used to split a lamb with a friend at the Elizabeth Locker Plant. He always ordered and then would call me.
He doesn't like leg of lamb, so he had them take that off the order.
I ended up getting a lot of cuts I didn't use and would donate them.
I hate wasting food, so I quit ordering with him.
Just kind of drifted away.
https://i.imgur.com/PyNuh19.jpg
Attachment 77820
Got some bacon wrapped chicken, and sausage going in the Pit Barrel Cooker tonight...
heads up
Lowes has Pit Boss and Bear Mountain pellets for $9.99 per #20 bag. Basically 1/2 price, depending where you shop.
one of the ribs sections from the dec $3-4 lb Prime Rib Roast whole packer sales.
The light doesn't show the actual coloring of the meat. However a tug on them cleaned it off the bone
5 hrs, low smoke and hour or so in foil. Usually use mustard and worchestire sauce. as the base before dry seasonings. Today i used mustard and some.........green chili olive oil BAM!
https://i.imgur.com/MzTbFl8l.jpg https://i.imgur.com/KpRBLr0l.jpg
https://i.imgur.com/DZkwPj0l.jpg https://i.imgur.com/ulJwkaGl.jpg
Attachment 77862
Away we go!
Just bought a offset stick burner yesterday. Trying to figure out what Im gonna smoke today. Most likely something cheap. It may not turn out being my first time.
Lets pray for light blue smoke.
Happy Easter
Happy Easter!
Post some pictures if you think of it.
Good Luck and enjoy the journey.
Ribs on at 250. At least where that gauge is.
Attachment 77864
Before there was a chance of me going wrong
People i bought this smoker said they had used it a few times. Figured it was burned in.
Paint is burning off the fire box really bad.
Hope the ribs dont taste like paint.
Attachment 77866
Two hours in I flipped them over just to see what was going on down there.
Put the water and apple cider in there because Im affaid they could get dry.
If you asked for a battery out of one of my optics for a meat thermometer last weekend Id have laughed in your face.
Guy I work with is always raving about putting on a tri-tip on his smoker for a few hours, might have to try that next week.
If it was on smoke and not temp (225+) you could spritz them every hour with apple juice. Then when you feel like it, rap in foil for 2.Quote:
Originally Posted by CapLock
People usually do a 3 (hr smoke) 2 (hr wrap in foil) 1 unwrapped. bbq sauce or not.
I use to do a 3-2-1. Then decided to just smoke them (pork) for 4-6 hrs on low smoke (150 ish temp range) Wrap in foil for an hour with table spoon or so of either pineapple or apple juice. Then pull. Smoking food is always an experiment to find what works best for you.
Those look good.
Finally getting patio put back together after addition and new fence. Section of fence along side of patio is 6" wide pickets almost 6' tall to act as wind break for grills and smoker.
Mrs bo wants to expand our outdoor cooking capabilities with a flat grill, another turkey fryer stand for canning, pellet smoker(so she can use vert smoker as oven) and roof over it all.
Had to mitigate the wind first.
Looking forward to pulling the grills and smoker out of storage and getting back to smoking and grilling.
https://uploads.tapatalk-cdn.com/201...bb9e86b9db.jpg
Nice. I just had a patio and fence project wrap-up on Friday. I'm looking forward to doing a lot more grilling and smoking this year.
Attachment 77867
Looks great. Like the ramp.
Thanks. As I've gotten older, and my body has begun to betray me, I have a new appreciation for ramps. It makes the backyard much more accessible and enjoyable. This is the first big step into executing a multi-year full landscape design.
Attachment 77880Quote:
Originally Posted by electronman1729
Attachment 77881
Yum! Nice work.Quote:
Originally Posted by electronman1729
Attachment 77893
Going for another attempt.
Bought a wireless temp gauge and there is a huge difference in temp between the lid temp gauge and what temp at the grill really is.
I was smoking those ribs at 200 or less for 7 hours. Whoops.
Sorry those birds were naked.
This is better.Attachment 77894
Results? New temp gauge GTG?
Made a teriyaki, pineapple, bacon meatloaf tonight in the pellet grill...even snowed, but the pellet grill dont care
Attachment 77902
Attachment 77903
Recipe? Looks good.Quote:
Originally Posted by wyome
Cooked the chicken halves until the breast was 165 degrees.
Turned out a little dry on the breasts but just right on the dark meat.
Next time Ill seperate the breast from the legs so the breast can come off sooner.
Gave a chicken to the neighbors. Wont do that anymore till I get better at this.
The new Maverrick digital wireless temp gauge works great. The second temp gauge that I installed in the lid to the smoker is worthless. I see why one doesnt come there from the factory. Hell I dont even know why they weld a bung in that spot. To get 300 where the chicken was placed it would be 500 maxed out on that gauge nearest the fire. Im worried that could break it.
Serving for 1? Id eat that meat loaf all by myself. [Dinner]
https://i.imgur.com/glJFzPyb.jpg
https://i.imgur.com/scBdbvcb.jpg
https://i.imgur.com/MSDppnUb.jpg
Just pulled from smoker, resting now.
?Quote:
Originally Posted by ChadAmberg