Smoked some pork belly to make bacon today
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Smoked some pork belly to make bacon today
You grab some of their hotdogs, if they were available?Quote:
Originally Posted by 00tec
2 packs. Along with some summer sausage and a bit of cheeseQuote:
Originally Posted by Great-Kazoo
I ended up getting my brisket on the pellet grill last night (technically, just after midnight) instead of yesterday morning. Every time I woke up, I was wondering if there were enough pellets and if the grill was still going. Was distracting.
I've had it since before WiFi was a *thing* on pellet grills.
This morning, there were still plenty of pellets left. Next time, WiFi for the peace of mind with overnight smokes.
Last few days been using the pellet grill on about 450 to cook sirloins for dinner. About 9 minutes and they come out just perfect.
I did just order a blackman griddle (22" size) to expand the outdoor options, so that'll be great when it arrives.
Pork butt went on the pellet smoker at 9am...backyard smells great
Brisket on just after 6:30 this morning. Mouth is already watering.
Here's a plug for Camp Chef: We've used their little pizza oven that sits over the gas burner on the side of the smoker several times now. Little thing is amazing. There's a bit of a learning curve to figuring out how to get the pizza into the oven but once you figure that out, it's really a great way to go. It's small, so pizza size is limited and the top is a bit of a chore to remove. Those are the only downsides. Other than that I can't recommend it highly enough. And, boy, does it get hot. You can have the oven to over 800? in no time if you're not careful. You have to turn the burner to just a hair above low to keep it in the 600? to 650? sweet spot.
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Flank steak from Doops, grey meat section, I mean "Manager's Special".
Marinade- red wine vinegar, soy sauce, honey, garlic.
https://photos.smugmug.com/Other/Q/i...IMG_0838-L.jpg
Smoker for two hours at 225?. Brought the meat up to 110? internal.
Fired up the chimney and set a cast iron grate over it. Seared the meat until 135?. Wrapped it in foil until I couldn't wait any longer.
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Cooking outdoors is great when the weather is hot, keep the heat outside.Quote:
Originally Posted by ChadAmberg
It's our annual party. I'll have 3 20+ pound turkeys, 20 lb of tri tip, 10 lb London broil and some various turkey legs/thighs on the smoker in the morning. Mesquite and hickory.
I don't know how to break this to you...but somebody drove over your pig.
5 doz meatballs ,smoked in apple. Bagged & tagged. Don't see me making meatballs for at least another 3 months.
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3 months? At my house those might be gone before they even needed to go to the freezer. [Beer]
Well there were 6 doz. it's only the spouse and myself with 2 freezers full of meat, fish & veggies. I have another lamb that's suppose to be here mid - end of october.Quote:
Originally Posted by Gman
DESSERT !
Mexican chocolate chip fudge brownies.
https://i.imgur.com/nm9vxMAl.jpg
That looks delicious.
From this past weekend, but I got too drunk too early and didn't get final photos.
Pork Belly Burnt Ends
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Friday Evening:
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This morning:
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When's dinner? We'll be right over. [Coffee]
Looks amazing!
You made your turkey a plaid coat!
As someone who is not a fan of turkey in general, I'm interested in trying a properly smoked, or deep fried, turkey.
neither are we. I've done full birds, but found spatchcock style is better. It's easier and less time consuming, this way if you do screw it up only a small portion of the bird is either over or under cookedQuote:
Originally Posted by Irving
IF i had the space for another cooking item, i'd go with a deep frier. Nothing like a deep fried turkey.
Pot roast last night, chicken legs with a finish seared on the grill friday.
I just so happen to have a brand new turkey frier set-up sitting in my garage that I need to get rid of.Quote:
Originally Posted by Great-Kazoo
Irving, looks like we are not going to use fryer for Thanksgiving this year. You are welcome to use it to fry one up.
Never mind.
Quote:
Originally Posted by Gman
Of course bacon wrapped turkey, but with a side of mashed potatoes and broccoli
https://i.imgur.com/SVMzTjql.jpg
Quote:
Originally Posted by electronman1729
That amazing and looks delicious! I'm curious, do you keep a thermometer plugged into the meat throughout the smoking process?
Two weeks ago I used the new Weber Smoky Mountain Smoker to cook a pork shoulder. I smoked with charcoal and apple wood chunks. It turned out great but took 11 hours and all 12 lbs. of charcoal. With the very cold temps and wind that day I struggled to keep the smoker temp above 200 degrees. On the advice of a friend I got a welding blanket to cover the smoker for our next batch. That should tame the heat loss.
The smoker will hold a lot more than a single shoulder so for Thanksgiving I plan to smoke a 20 lb. turkey, a pork shoulder, a moose brisket and a batch of moose salami. I'll probably partially wrap the moose brisket with bacon as I usually do with venison steaks.
Attachment 79427
Using a remote thermometer is a good idea for a smoker since you're mostly cooking to temp, not time. I just have a basic model with a transmitter and a receiver; not convinced on the bluetooth/wifi gizmos that cost a bunch.
Agree spatchcock is the way to go for chicken and makes even more sense for turkey.
SPATCHCOCK SMOKE ROASTED TURKEY
https://heygrillhey.com/spatchcock-s...oasted-turkey/
I'm planning to try this one soon, should appease the turkey haters.
BACON WRAPPED TURKEY BREAST ROULADE
https://heygrillhey.com/bacon-wrapped-turkey-roulade/
I put it in after a few hours and let it ride through until competition. Did you use real charcoal? When I use the green egg I use the lump charcoal from Ruffs BBQ shop. The stuff from Kingsford burns too quick and does not get hot enough. I would definitely use a blanket during the cold temps, as the smoker my not be trapping enough heat. The other problem might be not enough air as it looks like you are at a higher altitude. Might want to try a cheap fan to blow some more air in, and then adjust the vents and intake. The key is trial and error.Quote:
Originally Posted by Hummer
I do turkey on the pellet grill at 325-350 (based on turkey producer's instructions) and follow the guidance on the turkey label of time/pound. Just like oven roasting but tastes so much better. Also frees up the ovens indoors for side dishes.
My recipes for pork shoulder call for about 5 hours of temps about 225 and then wrapping in foil with liquid and upping temp to 250. I just put it in a roasting pan tightly covered with foil in a 250 oven at that point. The meat is sealed up, why should I continue to burn pellets to keep it cooking?
Really. Now if there was some way of it making it's way down here. MmmmmmmmQuote:
Originally Posted by Irving
I'd use it more for fish fry's than once in a while poultry. I know some of the neighbors would never leave, if i started doing deep fried twinkies.
Bought a prime rib at Sprouts.
Dry brined today. Will rub with pepper, onion and garlic and toss in the smoker tomorrow.
Got an all natural turkey to beer brine and put on the pellet grill for turkey day.
Since just Mrs bo and I this year, gonna put a couple Cornish hens in the smoker.
I'll be making brisket for Thanksgiving take about 14 hour
Happy thanksgiving!
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