Not really in the smoker, but grilled over mesquite
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Not really in the smoker, but grilled over mesquite
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Dang those burgers look good.
I smoked the first ribs of the summer late last week before it got all rainy, but didn't get any pics. Man I'm looking forward to summer this year!
The ribs were awesome, they disappeared fast.
Sure wish the price of meat wasn't so high this year.
I did Sriracha Barbecue wings in the Pit Barrel yesterday... Yummy!
WE purchased a lamb which filled 1/3 of the freezer. King Soopers has Pork shoulder on sale $1.99 lb 2 of those gave us 4 - 4lb sections after halving then freezing. Poultry is high on our food list. Buying in bulk or splitting livestock pays off in the long run.Quote:
Originally Posted by Gman
WE buy from local processing places which gives us a better quality / cut of meat for pennies more than the supermarkets do.
Last year I bought 2 pork shoulders at Sam's for $1.69 and loin ribs 3 racks to a pack for over a buck less/pound than this year. Even untrimmed whole beef brisket is ridiculous this year. $3.89 for 90/10 ground beef...it's too bad the stuff isn't made from gasoline.
Did some Baby Backs Saturday and a Prime Rib for Sunday
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Quote:
Originally Posted by Buff
Prime rib on the smoker is something everyone needs to experience . Going to try a log o lamb tomorrow, making a marinade for it later.
Along with the lamb will be some wild boar / texas pig brats graciously donated for the cause.
My cousin does a mean leg o lamb, but anything run through a smoker is good......Quote:
Originally Posted by Great-Kazoo
Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.
I've used this one, then afterwards like other recipes we try different rubs and brines, like pineapple juice & soy sauce with red pepper flakes.Quote:
Originally Posted by DenverGP
you have to wade through the authors pimping of his products, SO scroll down about 1/4 where the recipe starts.
http://www.smoking-meat.com/may-16-2...ps-extra-thick
We've used these from traegar recipe files.
- 1/4 cup fresh lime juice
- 2 tablespoons fresh orange juice
- 2 teaspoons honey
- 1 clove garlic, finely minced
- 1/2 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley or cilantro
- 6 pork chops, each at least 1/2-inch thick
- lemon, garlic seasoning & or salt and pepper
Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with Salt & pepper . We like to do an olive oil rub then dry seasonings.
Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.
- 1 1/2 " Thick Pork Chops
- olive oil
- red wine
- rosemary leaves (chopped)
- dry seasoning of choice. preferably something that accents the pork
Marinate Pork Chops in mixture of ingredients for 2 hours. Start your grill on smoke or bring to temp of 375 - 425. Place chops on grill and cook for 30 minutes Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!
make sure pork is cooked to temp , checking with a good temp probe.
I've been doing chops with Granulated Garlic, Crushed Red Peppers for about an hour on the smoker, then cover the topside with brown sugar, grill them for about 12-15min per side. When you flip them over cover the topside with brown sugar again. The brown sugar and fat caramelizes and the chops are moist and have a nice smoke flavor. I've been on a Pacific Alder kick and it gives off a great flavor.Quote:
Originally Posted by DenverGP
Started my pork shoulder at 6 this evening. Will probably pull it out of the smoker after 12am and let it finish in the oven.
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Got asked to smoke some meat for a graduation party. Pork shoulder and beef chuck roast. Put it on at 9pm last night.
Sold the pellet grill and got a weber smokey mountain. So glad I made the switch, the taste is much different.
I think it is in the wood that is available for the different units. I am just learning about the Bradly I got for free. Have smoked one shoulder so far and while we like it I need to try some other woods on it.Quote:
Originally Posted by hghclsswhitetrsh
Oh I agree. I made excellent food with my pellet grill.Quote:
Originally Posted by jerrymrc
I had my traeger for a year, needed to upgrade for extra cooking space. I started looking at $1500 pellet grills to suit my needs. After hours and hours of research I decided on a WSM the food does taste different. I'm no expert but the fuel for cooking makes the taste difference.
Quote:
Originally Posted by hghclsswhitetrsh
Along with the prep and cooking of food. Doesn't matter how great the ribs were. A dried out brisket is still dried out. The up side is one learns from the last mistake.
For sure. Brisket is the most challenging thing to smoke. I've ruined a couple and made a couple awesome briskets. Very unforgiving.
I've got a 17.5 pound turkey on the Smokey Mountain.
Got a few pork tenderloins ready to go for today, and a few burgers n dogs for tomorrow
Pork chops, white wine and herb marinade, along with salt and fresh ground pepper, smoked over peach chips... these didn't last more than a few minutes after this pic was taken. Yum!
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Turkey tomorrow.
Sent from my tin foil coated mind reading device.
I made my holiday ribs for the neighbors get together. I took four racks of ribs and had my darling rub her dry rub on my meat. Then we let them marinate for a couple of hours at room temp. I then put them in my smoker with a mix of hickory and peach chips. The smoker I used is electric(I have several smokers) so I smoked with one pan of chips for 40 minutes at 275 degrees. I then put them on my grill long enough to cook a little more and get the grill char. Then I put them in the oven at 225 for several hours. I had three pans of ribs, one I put in the oven plain, just rub, another pan I used a sweet BBQ sauce and the third pan I used a vinegar based BBQ. Very savory and they were a hit.
And yeah I made that Freudian slip about my meat on purpose......
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Sorry, I saw the two threads next to each other and the sicko thought of merging them came to me ...
Pineapple glaze?Quote:
Originally Posted by Aloha_Shooter
Kitty sweet sorta thing?
Will be done in an hour or so. Taken @ noon.[Flower]Attachment 58536
My best compliment (from my wife) "Can we NOT go out tomorrow (Memorial Day)? Just make your ribs and sauce. "
St. Louis Ribs (2 racks), apple wood, and N. Carolina-style sauce.
Went 12 hrs at 170F and 4 hrs at 190F.
...no complaints.
Did you catch that - No complaints (from my WIFE).
...I think I've made it to the promised land.
I live in an apartment, so unfortunately I'm not permitted to do any smoking. This is what I threw on the grill....
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Unfortunately right after I took the pic, chaos insued within the apartment (2 boys both under two), and the steaks got over cooked, oh well you get used to it.
Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.
CSF's grill pack is very nice if you have the freezer space.
Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.
In my experience this method works better on VERY thick cuts of steak & w/o the bone. Oven @ 275deg for 45min or so (cook to temp) then seared on a cast iron pan.Quote:
Originally Posted by Aloha_Shooter
what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.Quote:
Originally Posted by Aloha_Shooter
Next time, drop a slice [ ] of butter on top once you turn it over.Quote:
Originally Posted by Jer
There's more to beer than Schlitz and Pabst, gramps. Too bad your palate's long gone, otherwise you'd know better. [Coffee]Quote:
Originally Posted by Great-Kazoo
I can't describe the taste difference but there is one. I really like using coarse Hawaiian sea salt for my roasts and steaks but there's a tendency for it to fall off when on the grill so it sometimes need a post-grill finisher. In this case, I decided on a whim to finish it with some finely ground Greek sea salt which I usually use for veggies or eggs because I didn't want to have large salt crystals affecting the flavor of the steak slices.Quote:
Originally Posted by Great-Kazoo
You leave my Ballantine & Rhinegold out of this , whippersnapper .Quote:
Originally Posted by Graves
I have been known to add a pat of butter to my steaks before resting from time to time. I'm embarrassed to admit that.Quote:
Originally Posted by Great-Kazoo
Also, not sure where I missed the salt conversation but sea salt doesn't have as much salt taste as Kosher salt, if that makes sense. When I do a large cut of meat I can sea salt it all day long and it won't taste over salted. (I'm more sensitive to salt than most people) Kosher salt will stay put better in most cases but you need a LOT less to get the salt flavor to come through. It's a more delicate line between enhancing the flavor, this needs salt & my god is that salty.
I use butter when I cast iron sear a steak. Helps it to brown nicely...and butter makes everything better.
10 pounds of pork belly turned into the most amazing bacon I've ever had.
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Did a dry brine for 6 days, then about 5 hours on the smoker until it hit 150. Once it cooled down, it'll rest wrapped in the fridge for a day, then we slice it.
I did carve off a couple slices and throw them onto the grill for a few minutes.
I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.Quote:
Originally Posted by Jer
This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]