What's Hittin' the Grill or Smoker?

[mybowtie]

Did some venison backstrap tonight.

Vac sealed with some marinade overnight.

Cold smoked for a hr, then set the temp to 225*.

Pulled em at 138*. Let rest for a few before slicing.

Great smoke flavor, tender and juicy.
They look very rare, but they took on the color of the marinade.

 

[bikemike]

Did some venison tenderloin tonight.

Vac sealed with some marinade overnight.
View attachment 545339
Cold smoked for a hr, then set the temp to 225*.
View attachment 545341

Pulled em at 138*. Let rest for a few before slicing.

View attachment 545342

Great smoke flavor, tender and juicy.
They look very rare, but they took on the color of the marinade.

Red n juicy that's how I like my steaks

 

[cuinrearview]

Bowtie! That looks amazing. Very well done. I just have to ask, is that tenderloin or backstrap? I mean, they're both the best cuts off a deer, I just was trying to picture the animal I'd have to reach up into to get cuts like that.

 

[mybowtie]

Bowtie! That looks amazing. Very well done. I just have to ask, is that tenderloin or backstrap? I mean, they're both the best cuts off a deer, I just was trying to picture the animal I'd have to reach up into to get cuts like that.

You know what, good catch. It was in fact back strap. Don't know why I typed tenderloin..
That would be one heck of a tenderloin wouldn't it. Lol.

Thanks for the compliment, and pointing out my error.

Edit: all fixed..

 

[cuinrearview]

We're like children here with the tenderloins, the day it's brought home and hung. Butter, diced onion, minced garlic, and the sliced up tenders in a hot pan. Salt and pepper may join the party depending on morning/night school day/weekend. We fork fight over it.

 

[mybowtie]

We're like children here with the tenderloins, the day it's brought home and hung. Butter, diced onion, minced garlic, and the sliced up tenders in a hot pan. Salt and pepper may join the party depending on morning/night school day/weekend. We fork fight over it.

There's been many a fork fight over tenderloin at our shop. Lol

One of our traditions is the one who gets the deer has to cook it. And of course, they get the first bite. And it's usually a big bite.

 

[benp]

Did some venison backstrap tonight.

Vac sealed with some marinade overnight.
View attachment 545339
Cold smoked for a hr, then set the temp to 225*.
View attachment 545341

Pulled em at 138*. Let rest for a few before slicing.

View attachment 545342

Great smoke flavor, tender and juicy.
They look very rare, but they took on the color of the marinade.

Fantastic!!!!!!!

I've heard that marinading with a vacuum sealer is the best way but I could never figure out how it doesn't suck the marinade out.

How do you like the smoke tube? I like that!!!!!!

 

[mybowtie]

Fantastic!!!!!!!

I've heard that marinading with a vacuum sealer is the best way but I could never figure out how it doesn't suck the marinade out.

How do you like the smoke tube? I like that!!!!!!

I use the gentle mode on my sealer, and stop before the liquid get to the top..

I use the tube all the time. Great tool.

 

[mybowtie]

Doing a test run on a appetizer for tomorrow evening. Think they call em monk balls.
Don't laugh at me, I didn't name em.

Anyway I forgot to snap pics of them being built.

I took jalapeño and removed the seeds. Diced em kinda fine. Added cream cheese, blu cheese, garlic powder and a pinch of BBQ rub.

Formed balls the size of large marbles, and wrapped them with breakfast sausage, covered them well with rub. Then wrapped with a thin slices of my home made bacon.

Also did the same with a chunk of pepper jack, and smoked 5yr aged cheddar.

So here they are on the pit. Planning on 2hrs @225*. Then a quick run under the broiler to crisp up the bacon.

I used different colored toothpicks so I could tell them apart.
I'll post pics of the finish goods..... Unless they suck. Lol

 

[mybowtie]

Ok, it's official. They definitely don't suck. There sinfully delicious.

After a minute or two under the broiler.

This is the cream cheese jalapeño filled one.

All three together.

Only thing I'll change is the amount of rub on the outside of the sausage. It overpowered the sausage.

All three were great, but my favorite was the cream cheese/jalapeño.
I basically made a filling for stuffed jalapeño, but instead of stuffing, I minced the peppers up and added that to the filling.

The possibilities are endless on what you could stick in there.

 

[srb08]

Ok, it's official. They definitely don't suck. There sinfully delicious.

After a minute or two under the broiler.
View attachment 545506

This is the cream cheese jalapeño filled one.
View attachment 545507

All three together. View attachment 545508

Only thing I'll change is the amount of rub on the outside of the sausage. It overpowered the sausage.

All three were great, but my favorite was the cream cheese/jalapeño.
I basically made a filling for stuffed jalapeño, but instead of stuffing, I minced the peppers up and added that to the filling.

The possibilities are endless on what you could stick in there.

Outstanding!

 

[stillhunter]

Got a new gas grill for an early Christmas present................................

burned the new off it......................

then broke it in w 2 large ribeyes, no pics of that but they were tender and delicious. Lately I've been seasoning my steaks w a healthy dose of Janes Crazy Mixed Up Salt on all sides and letting them rest in the fridge an hour or 2. This time an hour + @ room temp. The salt pulls moisture to the surface to absorb the salt and spices and later it pulls the moisture and flavors back into the meat ( that's what I read on some grilling website ) and it definately adds more flavor than seasoning minutes before they hit the grill as I've done for decades.

....edit 15 mins. to 650 a few more to 675 and I turned it down, it was cool and breezy, 48k btus I think it would make 700+ on a sunny summer day. I have to fab a shelf because the lid is about too short for beer can chicken. I'm going to make it sit just above the center burners w the tents removed, to set the upright chicken or 2 on and roast w the outside burners for tomorrows Christmas dinner.

 

[stillhunter]

Smoked chicken w/o the beer can; lemon,onion,seasoning and Newcastle in the pan. Boiled the pan and shut off the center burners to roast @ 400 for an hour and 15 mins. pic @ 15 mins. smoke just starting. It was tender,juicy and delicious.

 

[amberg]

Smoked a picnic ham yesterday for Christmas supper, put the trimmings in a pie tin with holes in the bottom to let the juices drip down on the top of the ham. Turned out pretty good so I was told.

 

[amberg]

Doing a test run on a appetizer for tomorrow evening. Think they call em monk balls.
Don't laugh at me, I didn't name em.

Anyway I forgot to snap pics of them being built.

I took jalapeño and removed the seeds. Diced em kinda fine. Added cream cheese, blu cheese, garlic powder and a pinch of BBQ rub.

Formed balls the size of large marbles, and wrapped them with breakfast sausage, covered them well with rub. Then wrapped with a thin slices of my home made bacon.

Also did the same with a chunk of pepper jack, and smoked 5yr aged cheddar.

So here they are on the pit. Planning on 2hrs @225*. Then a quick run under the broiler to crisp up the bacon.
View attachment 545498

I used different colored toothpicks so I could tell them apart.
I'll post pics of the finish goods..... Unless they suck. Lol

Look damn good to me. Is that the amazin smoke tube?

 

[mybowtie]

Look damn good to me. Is that the amazin smoke tube?

Yes it is. I've got two the 12" and the expanding 12-18". They work great.

 

[mybowtie]

Smoked a picnic ham yesterday for Christmas supper, put the trimmings in a pie tin with holes in the bottom to let the juices drip down on the top of the ham. Turned out pretty good so I was told.

Great minds think alike. I also did a ham.
I didn't use the scraps for drippings tho.
Made a peach glaze instead.

Yours looks great...

 

[amberg]

Tried my first summer sausage smoke. Tastes pretty good so I guess it is ok.

 

[mybowtie]

Temps were in the mid 30's, so it was a perfect day to add to my smoked cheese supply.
Used hickory for this batch. 4 hrs of smoke.
Did x sharp, pepper jack, and my wife's favorite, horseradish.

No, I didn't smoke them stacked up like this. It happens to be the only pic of them after the smoke.
Let them rest in my project fridge overnight on racks.

All vac sealed and ready for a 4-6 week rest.

 

[cuinrearview]

VERY impressive Bowtie! Cold smoke I assume? I assume the rest is in the fridge? After that do you freeze or what? How long does it keep? I tried cheese once with mediocre results. I had much better luck with sausage. Had a local butcher add some nitrite to a batch of andouille which I cold smoked with pecan pellets for four hours. Fantastic!