https://i.imgur.com/3Ezq9AGb.jpg
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I bought a Green Mountain Grill Davy Crockett Friday. Very cool little grill. Wifi controlled, which I thought was a gimmick but the interface is pretty nice. I can control the temperature and set steps for up and down- two hours at 185 then bump it up to 225 for two more, etc. I can set alarms for food temperature as well. It comes with one probe. I am going to try some chicken thighs tonight. Something else easy and cheap tomorrow and the Monday I am going for my favorite- Beef Short Ribs.
defrosting a rack of pork spare ribs and one of baby back, for tomorrow.
I've got a pork shoulder going right now. A brisket is going in on Monday for a family get together.
ETA: Picture added
Attachment 78074
I had to stay up until 3am Sunday for this pork shoulder to get to temp. It was so worth it. Ended up being my best to date.
With new fence section stained and finished can move smoker and rest of equip back to patio.
Pork country ribs and some home made brats later this morning. Short, light smoke and finish on grill.
Practice run today to see if all the equipment will fit with room for 2 people to work.
Have a rack of ribs seasoning up for this afternoon.
I've had one for a while now and it's kind of perfect. Does everything I need, gets hotter than the Traegers so I can grill with it. Small enough to take with me or put away easily. Did a tri-tip last week that came out fantastic.Quote:
Originally Posted by eddiememphis
New York from King Doops.
https://photos.smugmug.com/Other/Q/i...D50312F5-M.jpg
It's small but it's a heavy lil sucker. I am on the third floor and can't have charcoal or a real propane bottle, so it will work great for me (hopefully).Quote:
Originally Posted by ChadAmberg
The grill size is 12x17, almost identical to my current grill. Plenty big enough for a few racks of baby backs. I saw a full size brisket in the store for $45. If I cut it in thirds, each will fit no problem.
The biggest problem so far is my ferocious guard dog is terrified of it.
https://photos.smugmug.com/Other/Pop...6E904979-L.jpg
Reverse seared. Smoked at 230˚ until internal temperature was 130˚. Rest for ten minutes and drop in a hot oiled pan for a minute and a half per side. Pretty tasty.
https://photos.smugmug.com/Other/Q/i...redImage-M.jpg
http://imgur.com/a/ICROT5m
http://imgur.com/a/ICROT5m
Memphis style loin backs, jalape?o poppers, cornbread
I did my first poor mans brisket on the Traeger; smoked chuck roast.
Cooks basically identically to a brisket and turned out awesome.
I’d share a photo, but I suck at posting pics to this website from my iPad.
Food turned out great, space is too small for original plan.
Grilling, smoking, general meal prep ok. Canning configuration too tight.
Swapping out smoker and grill for unit that will do both helps but during canning season will have to expand to surrounding patio.
Before:
https://i.imgur.com/Xd7MnD4.jpg?1
After rub:
https://i.imgur.com/0enVAT3.jpg?1
Finished Product:
https://i.imgur.com/2MqZOwQ.jpg?1
"I want my baby back, baby back, baby back..."
I take it your smoker is a bit shorter than those racks? ;-)
I hope they tasted as good as they look!
My brisket turned out pretty good yesterday. Took longer than expected to get to final temp, so we ate later than expected, but it tasted great. Was busy entertaining family so I wasn't able to grab a picture.
I need to go back to the 'midnight' method and let the smoker do the work overnight.
You can use something like this, when there's more ribs than room on the grateQuote:
Originally Posted by Gman
https://www.amazon.com/Weston-Chrome...ateway&sr=8-18
I have a vertical rack for my Traeger Lil' Tex Elite. I can get 3 full racks on the grill, then 2 above that, and another 2 above that.
https://www.traegergrills.com/access...-tex-22-series
Access is a bit difficult, but it gets the job done without having to get a bigger boat.
Yup, was using an 18" round "egg" style setup. Used a rack similar to the one Kazoo linked. Normally I use my long offset smoker, but the egg is so much easier, holds a much more stable temp.Quote:
Originally Posted by Gman
And they came out awesome. My best ribs so far.
Recently added this to my Egg smoker (mine is a Vision Pro S) to greatly improve temperature control / stability.
https://tiptoptemp.com/products/tip-top-temp
https://cdn.shopify.com/s/files/1/11...age_grande.jpg
Meat pyramidQuote:
Originally Posted by Gman
Awesome.
Can get 8 racks of ribs hanging in the pit barrel Cooker...need racks to get more than 4 in the pellet grill
And a chicken in the middle [Beer]Quote:
Originally Posted by wyome
I've had the bones fall out of my rib racks before. I'm concerned I'd be picking up ribs from the bottom of a pit barrel cooker.
I've had the pit barrel for a few years now and never had that happen. I was concerned about that when I first got it but it's proven to not be a concern.Quote:
Originally Posted by Gman
Hook goes in 3rd rib from the end, with the small ribs down. Never an issue.Quote:
Originally Posted by Gman
OK, thanks for the info.Quote:
Originally Posted by TFOGGER
8 lb prime rib roast yesterday. I decided to do this using the low smoke setting, till i pulled @ 110 and let sit, approx 6 hrs total
. Instead of smoke X time then up temp to the 225-350 mark. I misplaced the camera for a few pics of the finished product. However the folks who came over for dinner enjoyed the meal.
This was on low smoke with a clove or 2 of garlic soaked on olive oil, the potatoes were rubbed with oil and sprinkled with sea salt. I finished the potatoes off for a nice crisp skin as well as some corn on the grill.
https://i.imgur.com/2ZexN2Mh.jpg
Just did a prime rib tonight for the daughter-in-law's birthday.
Smoker around 225F, pulled from smoker at 120F + some carry over.
https://i.imgur.com/b3cbIrK.jpg?1
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Last thing we smoked:
https://photos.app.goo.gl/N7PxySZN18NowirS9
Did this on a charcoal grill with a A-MAZE-N smoker thing. Only did 8-9 hours, but it did the trick. I believe we used maple, hickory and pecan. 14lb, pre-cook.
Went over to a friend's house last weekend and smoked a brisket. Turned out pretty fantastic.
After the brisket was done, I threw a bunch of chicken breasts on just to see what would happen.
What happened was the most delicious chicken I've ever made.
How well does that thing work?Quote:
Originally Posted by 00tec
I've been thinking of getting one of these for my buddy. I want to try smoking salmon and cheese, but he said he can't get his smoker cold enough for that, and from what I've seen, the A-MAZE-N smoker can be used to cold smoke stuff.
Another pork shoulder
Attachment 78297
I use a smoke tube, only, for cold smoking. Been thinking of doing the cold smoking on the grill so i have room to do more at the same time.Quote:
Originally Posted by Justin
Do you just tube the smoke from your smoker into your grill Kazoo?
No, i use one of these. Cold smoked cheese, salts, tomatoes and onions for salsa. You can use a smoker or grill without needing to have ice trays to keep temps down. Unless it's like it's been here the last few day, of high 90's .Quote:
Originally Posted by Irving
Place smoker tube on bottom of grill or smoker. If you want a heavier smoke keep tube on main or top rack of grill. It works best using a propane torch to get the pellets going. Or a cotton ball soaked in alcohol.
https://www.amazon.com/MAZE-N-OET-00...s%2C250&sr=8-4
For the record, I hot smoke my salsa ingredients (tomatoes, onions, garlic, and peppers) and haven't had any issues. I've even actually grown to prefer the taste of salsa hot off the grill as opposed to chilled salsa.
Do you actually smoke them, or do you char them?
Both actually. First I char each side on a hot, but dry, skillet. Makes your kitchen smell amazing. Then I pile them all up into a metal strainer and put them into the smoker for 1.5 hours at around 200-250 degrees. From there I pour the whole thing into a blender and add water, salt, sugar, lemon/lime juice, and cilantro and blend it all together. Everything seems to hold up well and comes out of the smoker in pretty much the same shape as when I put it in.
I stole the recipe from Eduardo Garcia on a Meat Eater episode and I really like it. If you're interested, I'll look up the exact episode so you can check it out (they smoke a bunch of game/fish meat as well). Meat Eater is on Netflix. It is Steven Rinella's hunting show and each season he has one or two episodes completely dedicated to cooking or prepping game meat.
Very interesting. I have Netflix. I'll see if I can find it.
Season 6, episode 13 Smoked Meats with Eduardo Garcia: Cooking Special