Flynnster 10:37 AM 05-23-2015
Got a couple small chickens on sale today. $3 each. In a salt brine now. Will get hit with some rub before going on with some apple wood.
Now to decide what cigar to smoke with them!
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Chainsaw13 04:15 PM 06-03-2015
Couple stuffed venison burgers. One stuffed with nduja (homemade spicy cured salami) and chipotle cheese. The other with sautéed onions/shrooms, morel/leek cheese and another homemade cured salami flavored with fennel/orange.
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Chainsaw13 02:42 PM 06-06-2015
Smoking a smallish brisket, maybe 8.5-9lbs after trimming. Using the hot and fast method. 1.5 hours in, it was ready to foil. Unreal. It hit an IT of 200° in just under 4 hours. Point was removed, re seasoned and put back on to turn into burnt ends. Flat was FTC'ed and is waiting for dinner time. Loving this pellet grill.
This pic is before foiling.
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Chainsaw13 02:43 PM 06-06-2015
Point after another hour in the smoker.
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Chainsaw13 02:45 PM 06-06-2015
Cutting up the point, to put in a pan with some of the saved juices, and back in the smoker.
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badbriar 07:56 PM 06-06-2015
Tommyboy TbM 04:00 AM 06-07-2015
I brined a pork sholder then smoked it 16 hours. I believe it was the best to date. I used a basic recipe from Meathead and threw in some of my own pickeling spices. WOW
http://amazingribs.com/meathead/
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mosesbotbol 07:05 AM 06-07-2015
Originally Posted by Chainsaw13:
Point after another hour in the smoker.
Looking good. Point cut briskets are like hen's teeth around here. I wish I could buy them easily.
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Chainsaw13 07:35 AM 06-07-2015
Originally Posted by mosesbotbol:
Looking good. Point cut briskets are like hen's teeth around here. I wish I could buy them easily.
You and me both. Can find flats all day.
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jonumberone 06:06 AM 06-08-2015
Cooked some hangar steaks on the santa maria grill on Saturday after a few hours of burning some logs to finish curing and degass the paint.
Did pulled pork on the CC last night, came out quite well. First time for pulled pork in that cooker, so I wasn't sure how it would turn out. No real bark, but I guess that's the nature of pellet cookers, but super even cooking.
No photos, had my hands full.
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I've wanted a smoker for a bit and finally pulled the trigger on a little one today.... Pretty excited to start trying some different things!
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Not using my Weber 22.5" that much since I bought the santa maria pit, so I decided to turn it into a WFO. No way I'm paying $120 + another $200 drop in sheet metal, extra grates and stones that I already have lying around. So, $17 later plus some stones I bought last year at end of season clearance for $5 each, I have an 800+F degree WFO.
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Porch Dweller 02:44 PM 06-21-2015
:-) That's what I call recycling!
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Steve 05:43 PM 06-21-2015
jonumberone 07:42 AM 06-22-2015
Adam, that looks like something OLS would be proud of.
:-)
You are the MacGyver of smokers.
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Chainsaw13 04:09 PM 06-28-2015
Thawed out a couple small chickens that spent too much time in the freezer. Threw on the CampChef pellet grill. Apple wood smoke, 350° for about 75-80 mins (were still partially frozen when they went on). Still moist and juicy. Should make for some good dinners all week. Thinking a chicken gumbo one day.
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BlkDrew 05:53 PM 06-28-2015
Picked up some St. Louis style ribs at Costco today. 4 hours later, they were a tasty treat.
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