Outta da smoka ready to foil and rest. After rest into fridge. Slice right before grill tomorrow.
Family favorite. https://uploads.tapatalk-cdn.com/202...d0cb6f75f0.jpg
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Outta da smoka ready to foil and rest. After rest into fridge. Slice right before grill tomorrow.
Family favorite. https://uploads.tapatalk-cdn.com/202...d0cb6f75f0.jpg
After 3 days of 30-40+ mph winds. Looks like i'll start my pastrami, later this morning.
ETA: prepped and in the smoker.
https://i.imgur.com/WCjK3Ltm.jpg
https://i.imgur.com/58jbzZDm.jpg
Pork butt. Smoked overnight at 160. Now up to 225 to rend some fat. We?ll see.
I, personally, wouldn't risk smoking pork at that temperature for that long. Google the 40-140-4 rule which generally summarized is that you don't want pork to sit between 40deg and 140deg for 4+ hours as dangerous bacteria can grow.Quote:
Originally Posted by Jamnanc
I'm having a difficult time finding a brisket out here. I usually do brisket for Memorial Day.
there's 3 of these in your metro areaQuote:
Originally Posted by Gman
https://www.chefstore.com/
And one of these
https://www.restaurantdepot.com/
2 of these. With one off the 512, by the south hills mall.
https://www.costco.com/
AND of all places that people get their whole briskets from. The reviews from a few different smoking forums is positive for their Choice Packers .
Walmart.
310 31st Ave SE, Puyallup, WA 98374
googlemaps is your friend.
IF you want to drop some serious cash. As well as make a few connections.
Try the farmers markets. We hit a few of them up around here. Meat wise, very competitive with the safeway's, and kroger's, with better quality local meats
One down the road from your area.
https://www.puyallupmainstreet.com/
depending how far you want to drive, there's 1/2 dozen in the area.
I haven't yet made it a quest. ;-)Quote:
Originally Posted by Great-Kazoo
Already checked out the local Costco by the mall and nada. I might have to check out the business Costco up in Fife.
I've been thinking about poking my head in this shop down the street: https://www.bluemaxmeats.com/
I just left Costco and they have plenty of packer briskets in stock but be warned that it's $4.99 a pound for Choice grade. Usually Costco runs Prime grade for roughly the same price but today it was only Choice. My guess is most people shopping don't notice that but I definitely did. Big difference in meat quality.
Agree on the Prime at Costco.....
https://uploads.tapatalk-cdn.com/202...af859c66fc.jpg
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You can buy the same grade @ wally world for $1-2 dollars less.Quote:
Originally Posted by Jer
Yeah, I had my wife check Walmart when she was doing a pickup order. $3.99/lb for Choice packers.
Usually, yep. Just wanted to give a heads up in case anyone reading this was about to buy a packer from Costco and didn't realize they pulled the ol' switch-a-roo. Tough times hitting everyone hard I guess. Thanks Biden!Quote:
Originally Posted by Great-Kazoo
Just to circle back on this, I don't go below 225deg at any point when I'm smoking Boston Butts. I also don't let them sit out of the fridge either. Get the smoker pre-heating to 250deg (usually where I start out the first few hours to get it above 140deg and out of the danger zone quicker) and while that's happening I rinse, mustard coat and dry rub my meat. Then drop on the smoker and wait for the yummy. Any rendering you should be trying to do should be done on the back end as your meat temps are higher.Quote:
Originally Posted by Jer
What's left of the finished product .
https://i.imgur.com/uKBFiy4m.jpg
https://i.imgur.com/gtlSBL9m.jpg
Y'all can rest easy. I was able to get the last 2 Costco prime packers in the case at the local Costco last night. Was $.50 more per pound than Walmart choice. Since I have plenty of pellet grill to do at least 4 at a time, I'll be doing them both. Takes about the same amount of pellets to just do 1. I'll be trying a peach paper wrap for the first time, so I'm hoping it works out.
Made some Smoked Deviled Eggs this weekend. Pic doesn't show it but I ended up topping them with medium pickled Jalapenos which made them way better. If you haven't made deviled eggs on the smoker you need to try them.
I really like deviled eggs and am glad you brought this up. I'm going to give it a whirl on my new Traeger. So far, all I've really done is pork butts. I'm normally the guy who screws up frozen pizza, but I've been happy (and surprised) with the pulled pork so far.Quote:
Originally Posted by tactical_2012
The Carnitas were a success in camp. 6lbs fed at least 9 people in camp, with enough left over to feed three more when I got home.
Beef ribs. 2 sets of 2 bones each. Been on the smoker at 220F about 4 hours now, Internal temp up to 135F. Should finish in about 4 more hours
https://i.imgur.com/mKM6aJb.jpg?1
Some smoked pork butt for carnitas. Just before I took it off and wrapped it with some orange and lime for the final 2 hours or so...
Attachment 86359
Carnitas !Quote:
Originally Posted by Bailey Guns
Are you doing the method where you save all the rendered fat and juice and use that to crisp it up afterwards? If not, I highly recommend it.Quote:
Originally Posted by Bailey Guns
Almost done (another few degrees still).
https://i.imgur.com/d2dKq7c.jpg?1
and done:
https://i.imgur.com/rk6gPih.jpg?1
Yes... It's rather tasty for sure.Quote:
Originally Posted by Irving
I like that method for sure.
Smoked another brisket. This was the first time I tried wrapping it in peach paper when I hit the stall.
The results were pretty good, but the cook time was insane and I think it dried out the brisket more.
I actually just pull it apart in the pan with the juice still in it. I guess that's the same thing as what you're talking about.Quote:
Originally Posted by Irving
Attachment 86492
Mmm. Pork shoulder.
Have a pork shoulder, going as well.
I'm glad I bought my new pellet grill when I moved into this house in January. I think I paid $1100 for the Woodwind WiFi 36 with Sidekick. I was checking out the Camp Chef website this past week because I'm looking to get a Grill Box for the Sidekick. The same setup was selling for $1300. I logged in today because somebody was asking me about my rig, and the price is $1600.
...but inflation isn't a thing and there's nothing to worry about. [Kick2]
Beef ribs are my fav. Probably a good thing they aren’t available everywhere.
Quote:
Originally Posted by DenverGP
4 briskets at a time in a pellet grill? That must be huge.Quote:
Originally Posted by Gman
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I've had a project sitting around for a while that would do it.Quote:
Originally Posted by whitewalrus
Pellet hopper assembly with 35lb pellet capacity
Commercial upright stainless refrigerator. Probably 4.5' tall inside.
Once I actually get off my ass and cut the appropriate holes and attach intake/exhaust stuff, I can probably do 10 or more at once. Wouldn't call it a grill though
I think I will be going with - where to shop for it for this weekend. While doing a google search for local butchers I found Ranch Foods Direct is located in Colorado Springs.
They might have one or two things I would like to stock up on...they might not hit the smoker, but the bbq grill might have a nice workout.
For a good quality lump of red meat I still shop at CostCo; but I am willing to expand my selections esp if they come per-frozen and wrapped for 'long' term storage.
It's pretty big. This is with the 2 Costco-sized shoulders in it and there's a full upper rack not being used (collapsed back on top of each other in the photo).Quote:
Originally Posted by whitewalrus
Attachment 86505
I still have my old Weber Master Touch kettle and I've got the Sidekick propane options on the right side of the pellet grill.
I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.
- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.
Here's hoping. Looking good so far.
https://uploads.tapatalk-cdn.com/202...1c86a8d5e5.jpg
Be curious how it comes out. IMO 150 is too low, especially for fish.Quote:
Originally Posted by hollohas
I try to smoke my salmon at around 120?, cherry or peach is great wood to use. Lower temps gives you more smoke time since fish cooks pretty quick.Quote:
Originally Posted by Great-Kazoo
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Test run went absolutely perfectly! Smoked salmon is better than expected.
Putting 10lbs more into brine now. https://uploads.tapatalk-cdn.com/202...06bd2a394b.jpghttps://uploads.tapatalk-cdn.com/202...5b52f126ea.jpg
Thanks for posting about your salmon run.
I watched a few YouTube videos last fall and thought I should give it a try.
I like salmon