Welcome to ArboristSite.com! Log in or Sign up to interact with the ArboristSite community.

ArboristSite.com Sponsors
 
 


  1. Please see this post Click Here Please ask questions if you have them!! I hope this is going to be great for us all.
    Dismiss Notice

What's Hittin' the Grill or Smoker?

Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.

  1. Rudedog

    Rudedog Addicted to ArboristSite

    Joined:
    Mar 12, 2010
    Messages:
    3,267
    Likes Received:
    1,512
    Location:
    Brunswick, Maryland
    Any of you all ever tried the Orion Cooker?
     
    svk likes this.
  2. svk

    svk Firewood and Saw Collector

    Joined:
    Oct 19, 2009
    Messages:
    15,236
    Likes Received:
    31,312
    Location:
    Northern MN
    No, what is it?
     
    amberg likes this.
  3. Rudedog

    Rudedog Addicted to ArboristSite

    Joined:
    Mar 12, 2010
    Messages:
    3,267
    Likes Received:
    1,512
    Location:
    Brunswick, Maryland
    Convection cooker. Not quite as good as a good smoker but it doesn't get any easier or shorter time. I made three racks of ribs in 75 minutes cook time.
     

    Attached Files:

    amberg and svk like this.
  4. Biigg50

    Biigg50 ArboristSite Guru

    Joined:
    Dec 14, 2016
    Messages:
    799
    Likes Received:
    3,434
    Location:
    Redding
    Well just pulled a spatchcock turkey off the Traeger. Should be real smokey, it was on for 6hrs and just hit 165° internal temp.
    [​IMG]


    Sent from my iPhone using Tapatalk Pro
     
    stillhunter, amberg and svk like this.
  5. Rudedog

    Rudedog Addicted to ArboristSite

    Joined:
    Mar 12, 2010
    Messages:
    3,267
    Likes Received:
    1,512
    Location:
    Brunswick, Maryland
    How much fuel does a Traeger use? I know the upfront cost of the unit is high but that chicken looks pretty good. I like the speed and simplicity of the Orion but it is more convection than smoke and takes a whole 11.6 lbs bag of Match Light ($10) per cook.
     
  6. Biigg50

    Biigg50 ArboristSite Guru

    Joined:
    Dec 14, 2016
    Messages:
    799
    Likes Received:
    3,434
    Location:
    Redding
    Not much fuel at all. A 28# bag of pellets cost $15 and I used about 3#'s for this bird.


    Sent from my iPhone using Tapatalk Pro
     
    amberg, Rudedog and svk like this.
  7. Moneytree

    Moneytree ArboristSite Lurker

    Joined:
    Oct 17, 2016
    Messages:
    13
    Likes Received:
    15
    Location:
    Usa
    I bought my custom smoker for 25 bucks.
    Client wAnted it gone so I took it off his hands.
    Only burn live oak in it.
    Works just fine and I'm loving the taste.
    Yes I'm cheap.
    Example:
    1-Wood free
    2-Fire free
    3-All money goes to meat.
    4-Oh energy efficiency lol.
    But I do wonder which one cooks better.
    I also wonder how the neck does people use spikes in Palm tree Prune jobs.....
    Or worst.
    They ask me why can't they spike them during pruning.
     
    amberg, Biigg50 and svk like this.
  8. Rudedog

    Rudedog Addicted to ArboristSite

    Joined:
    Mar 12, 2010
    Messages:
    3,267
    Likes Received:
    1,512
    Location:
    Brunswick, Maryland
    Pics or it didn't happen.
    JoePaKnowsNothing.jpg
     
    amberg and svk like this.
  9. amberg

    amberg Addicted to ArboristSite

    Joined:
    Mar 22, 2015
    Messages:
    1,699
    Likes Received:
    3,058
    Location:
    central Va.
    Cured some venison back strap a few weeks ago to make some pastrami, after the cure it was smoked with pecan,apple, and pit masters pellets. This is one of the best smokes that I have done so far! This stuff is supper good!!
     

    Attached Files:

  10. stillhunter

    stillhunter mommicked

    Joined:
    Jan 29, 2014
    Messages:
    3,336
    Likes Received:
    5,669
    Location:
    Apex N.C.
    It looks delicious, I can only imagine how good it tastes and I have a good imagination :cheers:
     
    svk likes this.
  11. amberg

    amberg Addicted to ArboristSite

    Joined:
    Mar 22, 2015
    Messages:
    1,699
    Likes Received:
    3,058
    Location:
    central Va.
    Never had a better pastrami on rye with Swiss as of yet. I had to hide it in the bottom of the fridge to keep all the varmints, ( people ) from eating it all up!
     
    svk and Biigg50 like this.
  12. amberg

    amberg Addicted to ArboristSite

    Joined:
    Mar 22, 2015
    Messages:
    1,699
    Likes Received:
    3,058
    Location:
    central Va.
    Hmmmm, hmmmm, good!!
     

    Attached Files:

    svk and Biigg50 like this.
  13. mybowtie

    mybowtie ArboristSite Operative

    Joined:
    Oct 15, 2009
    Messages:
    332
    Likes Received:
    345
    Location:
    upstate NY
    I can't make enough of the stuff. I use the 3 muscles from the hind. Can't bring myself to make it out of backstraps.
     
    amberg and svk like this.
  14. amberg

    amberg Addicted to ArboristSite

    Joined:
    Mar 22, 2015
    Messages:
    1,699
    Likes Received:
    3,058
    Location:
    central Va.
    Found these vacuum sealed in the bottom of one of the freezers. They were two years old, so I decided to use them up. Glad I did, everybody loved it.
     
    svk likes this.
  15. bowtechmadman

    bowtechmadman Addicted to ArboristSite

    Joined:
    Mar 30, 2007
    Messages:
    2,633
    Likes Received:
    631
    Location:
    Big Rapids MI
    Okay need your brine/cure recipes for the pastrami! Time and temp when you smoked? I have been wanting to make some pastrami and I have some venison back straps that is over a year old in the freezer.
     
    svk likes this.
  16. mybowtie

    mybowtie ArboristSite Operative

    Joined:
    Oct 15, 2009
    Messages:
    332
    Likes Received:
    345
    Location:
    upstate NY
    Here's my process.
    Brine: for every gallon of water, 1/2c salt (I don't use table salt), 1/2 cup dark brown sugar.
    1 tbsp of insta cure #1, also known as Prague powder #1.
    In a sauce pan, simmer 1/3rd cup of pickling spices in a cup of water for 20 min or so. Let cool, add to brine.

    I inject brine into the roasts to aid in curing, but with backstraps, you could skip this step, but I'd add a day or two to the curing process. Rule of thumb, is 2 days for every inch of thickness, plus a day or two " just to be sure"... I like to go 10 days minimum as meat will absorb salt at a faster rate than sugar. If not left in the brine long enough, the meat won't absorb the sugar to offset the saltiness. So good notes are needed so you can adjust amounts of salt, sugar and brine times to suit your needs. You can't "over cure" ,the meat will equalize with the brine and won't absorb more of the cure. BUT, you can add too much cure to the brine, which isn't healthy.

    OK, on too the good part... after the curing process, remove meat rinse with cold water, and let dry on a rack on the counter for a hr or two. The meat will form a sticky touch called a pellical, allowing the meat to except smoke. Rub with salt, black pepper, and granulated onion and garlic powder.

    Smoke @ 200-225* until a IT (internal temp) of 125-130. Place meat in a aluminum pan on a rack add some liquid. I use apple juice, beef broth, or whatever is handy, cover tightly with foil, and bring to a IT of 155*. Pull, uncover, and let cool.
    Don't go much higher than 155* as it will dry out fast over 165*... it will climb a few *'s when pulled, so watch the temps.

    Now, the most important part...... slice and enjoy.
     
    amberg, svk and Biigg50 like this.
  17. bowtechmadman

    bowtechmadman Addicted to ArboristSite

    Joined:
    Mar 30, 2007
    Messages:
    2,633
    Likes Received:
    631
    Location:
    Big Rapids MI
    Thanks so much...I've done bacon and have been wanting to try Pastrami.
     
    svk likes this.
  18. amberg

    amberg Addicted to ArboristSite

    Joined:
    Mar 22, 2015
    Messages:
    1,699
    Likes Received:
    3,058
    Location:
    central Va.
    My brine is basically the same as myboetie's.
    1 T cure 1
    3/4 cup Morton's kosher salt
    1 cup brown sugar
    4 T pickling spices
    optional
    1 T garlic powder
    1 T onion powder
    Per gallon of water
    Leave in cure 14 days
    Rinse with cold water and let dry
    Rub with black pepper, ( onion powder garlic powder ) optional
    Place in fridge. 24 - 36 hours
    Then into smoker with your choice of pellets.
    Smoke as per myboetie's temps. and enjoy!
     
    svk and mybowtie like this.
  19. mybowtie

    mybowtie ArboristSite Operative

    Joined:
    Oct 15, 2009
    Messages:
    332
    Likes Received:
    345
    Location:
    upstate NY
    We must have gone to different high schools together..
     
    svk and amberg like this.
  20. bowtechmadman

    bowtechmadman Addicted to ArboristSite

    Joined:
    Mar 30, 2007
    Messages:
    2,633
    Likes Received:
    631
    Location:
    Big Rapids MI
    No pellets for me I run an offset stick burner...thinking cherry/maple combo for this cook.
     
    svk and amberg like this.

Share This Page