Pellet grill roasted bird:
Attachment 79513
Happy Thanksgiving!
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Pellet grill roasted bird:
Attachment 79513
Happy Thanksgiving!
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Another pork shoulder on its way...
Attachment 79640
^That doesn't look like the traditional dry-rub bark you normally see from a pork shoulder. Is that honey-glazed or something?
That was after I gave it a spray. If your basting liquid contains sugar, like apple juice, you end up with a bit of a glaze on the outside.
That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.
Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.
Define "quick."
That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.Quote:
Originally Posted by Jer
I tried that and didn't like it. The smoke was so dominant I missed the taste of the steak itself. I prefer steak either over hot charcoal or seared in a cast iron skillet.Quote:
Originally Posted by Great-Kazoo
Sauerbraten!
https://photos.smugmug.com/Other/Q/i...D741BCDE-S.jpg
Two pound roast. Add spices, red wine and vinegar.
https://photos.smugmug.com/Other/Q/i...IMG_1698-S.jpg
Let it marinade for 3-5 days. I'll smoke it tomorrow or Sunday.
2 min per side for a tad over rare, depending on thickness. I cut my prime rib packer down to a 3 bone roast and 7- 1.5" ish steaks .Quote:
Originally Posted by Irving
A 115 internal temp on the smoker with that 2 min per get you a med rare finished product. I do a light mustard / worschestire , garlic powder base with a light coating of montreal steak seasoning to top it off. Had good results with adoba chili powder on there too. As always ,season all meats to taste
There's a couple of meals in there...
Attachment 79647
That's why I prefer the bark as it sticks to some pieces and adds lots of flavor when you get those little bits. It's my wife's favorite part.Quote:
Originally Posted by Gman
Rain falling today, snow visible in the hills, neighbors over for dinner. 5+ lb rib roast, high smoke 4 hours finished @ 350 for 45 min till it hit 110.
https://i.imgur.com/aai6c63m.jpg
We smoked a strip roast Sunday. A rib roast will find itself in the turkey fryer tomorrow.Quote:
Originally Posted by Great-Kazoo
Got a 7 lb rib roast going in the Pit Barrel tomorrow...
Kings and Safeway both have whole rib roasts (25ish pounds) for 4.47 a pound...
It's $3.97 down here. They did the $4.47ish over thanksgiving.Quote:
Originally Posted by TFOGGER
Yesterday, I fired up the Weber Smokey Mountain Cooker to do an 8.5 lb. herb crusted rib roast, smoking with charcoal and apple wood chunks from our orchard. It was my first use of the ThermoPro dual probe thermometer that Santa brought. I'm a novice at smoking meats on a charcoal grill but was pleased that the roast turned out perfectly. The smoker is a game changer for us and I've never prepared roast quite like it. Truly awesome flavor.
I've learned that using the smoker in winter with high winds and below 20F temps that maintaining cooker temps above 200F requires insulating the smoker. I'm using a large welding blanket, doubled and wrapped around the smoker, leaving openings for the air intake and outlet ports. It's not very neat but it worked well and I was able to keep temps between 325 and 360F. I'll have to tinker with it, maybe do some custom sewing. The ThermoPro works neat and was accurate but the transmitter range was too short and would cut off readings at the receiver @20 feet after a few minutes. I'll have to tinker with that too and see if I can get it to work right....
My mouth is watering for leftovers today.
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Attachment 79818
Dayummmmm
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Nice
Kings had a nice sale on pork shoulders so I'll be smoking one of those soon
5 eight pound butts on Apple and hickory...6 hrs in...
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I think the wife and I would be good for pulled pork for the rest of the year with those. [Coffee]
Looks tasty.
Same amount of wood and time to cook one or five...freezes well
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yes they do. Smoked pork makes a killer green chili. Enjoy.Quote:
Originally Posted by Mykidsdad
I don't have that kind of freezer space. I still have some pulled pork in there from my last pork shoulder. It's cheap and sooo tasty.
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Pulled pork pizza with aged Tillamook cheddar!
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Made some dr pepper spare ribs today wow they were good
https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/
While not smoker specific, here's some things to browse through. The author wanted to share his older books with other like minded people, enjoy.
https://outlaw28.wordpress.com/?fbcl...VxNIKUsVI0VW0Q
https://tailgateraceday.wordpress.co...r5zDbxB2PouVAk
Just got done stuffing my face with a brisket. It was a nice day to fire up the smoker and piddle around the garage while it cooked.
Any face stuffing with brisket day is a nice day.
It was a nice day all around.
Made Mrs bo very happy with smoked trout this evening. First time smoking trout, very pleased with result. Glad we have more in freezer from last season.
About 1 1/2 hours 185-190. Used toothpicks to prop them open.
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That looks good. What kind of wood did you use?
The closest I've come to that was a 5lb. Cutbow on the Weber kettle with offset heat and wood chips many moons ago.
Cherry this time. Apple or Peach next time.
Mondays dinner
https://i.imgur.com/72gfHdil.jpg
Pecan works well with fish if you want to try something other than the fruit woods.Quote:
Originally Posted by buffalobo
So does Alder.