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What's Hittin' the Grill or Smoker?

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

  1. avason

    avason Addicted to ArboristSite

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    image.jpg A lot of pepper and some steak rub.
     
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  2. Biigg50

    Biigg50 Addicted to ArboristSite

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    Started some beef short ribs at noon and had them ready at about 5:45 for dinner. Turned out pretty good.


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  3. Biigg50

    Biigg50 Addicted to ArboristSite

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    Did a half of pork loin today. Marinated over night in Stubs pork marinade then added salt/ pepper and diced onions. Smoked for 4 hrs at about 140° then finished it at 250° for an internal temperature of 160°. Let it cool for 1 hr before slicing thin for sandwiches. Turned out really juicy and a great smoke flavor.


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  4. Biigg50

    Biigg50 Addicted to ArboristSite

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    Well my oldest Traeger was starting to rust through. So I took the pellet system out and made a pellet barrel smoker. I also added to the hopper and now I can put in 30 lbs of pellets. Making its maiden voyage tonight with 2 boneless butts. Temperature probe says its staying rite at 145 to 150° on smoke. And boy is it making a lot of smoke!


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  5. cuinrearview

    cuinrearview Addicted to ArboristSite

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    PUDS? UDPS?
     
  6. avason

    avason Addicted to ArboristSite

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    1115AB95-300B-42F5-943A-8969FE562B26.jpeg Trying the pastrami with corned beef instead of a brisket this time. Quick question! Once you foil this thing to keep it hydrated, the smoking factor is unnecessary...correct. By then it’s just low and slow right?
     

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  7. cuinrearview

    cuinrearview Addicted to ArboristSite

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    The duck breasts already came off, finishing the maitakes over higher heat. All with charcoal and hickory
    20181007_163955.jpg
    The girlfriend's brother found a boatload of hen of the woods, chicken of the woods, and chanterelles yesterday.
    20181007_051151.jpg
     
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  8. avason

    avason Addicted to ArboristSite

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    Going for a pastrami grinder tonight...not as salty as the last one. Nom nom!!

    35E4A388-901C-48BC-A40D-1AC032BCA325.jpeg 8046E6D7-F625-4D4E-8207-CF9B1F2ECACD.jpeg
     
  9. cuinrearview

    cuinrearview Addicted to ArboristSite

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    Finished product. I'm not enamored with the shrooms straight up. They would be good made into soup, or in a gravy or sauce. That duck breast though...
    20181007_182430.jpg
    We went back out to the woods. The hen of the woods we're going to try pickled. The two chanterelles and all of the entalomas should be vac sealed for later.
    15389514417887631839122611625916.jpg
     
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  10. Biigg50

    Biigg50 Addicted to ArboristSite

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  11. bowtechmadman

    bowtechmadman Addicted to ArboristSite

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    I'd like your pastrami recipe if you don't mind, that looks great.
     
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  12. avason

    avason Addicted to ArboristSite

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    I’ve tried it twice now. One with a brisket and one with corned beef. The brisket I had marinade for a week In mixture. That was straight from the Traeger website. It came out way to salty.
    This one was way easier.
    Desalinated a corned beef for two days. Changed the water when I remembered. After that just covered it with black pepper balls(a lot)... Some smashed some whole. Added some coliander too. After that pretty basic. Smoke it at 225-245 degrees for about 4 hours. After about four hours, wrap it tight tight in foil or something to keep the moisture in. I did mine for another 3-4 hours with the temp kicked up a little bit (about a steady 245) to get the internal temperature up. Mine wasn’t tight and I could see the juices coming out. My wife actually ate it two nights in a row. She usually doesn’t like this stuff but this one she really liked. Hope this helped and good luck!! Oh yeah...trim the fat before covering with seasoning.
     
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  13. cuinrearview

    cuinrearview Addicted to ArboristSite

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    That's pretty much how I'd do it, corned beef crusted with pepper and coriander.
     
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  14. avason

    avason Addicted to ArboristSite

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    AE81ABE8-408F-4389-B5F2-F3CF7F04BF2E.jpeg E86892B4-1592-414E-A5BA-92F14BE5B159.jpeg 18282C81-2E67-468B-8B14-B6256BE48F5E.jpeg I’m watching the kids...wife’s not around do so I thought I’d try a smoked pizza. She would never go for it. Hamburg, pepperoni, sausage, ham, onion, pepper and tomatoe. In the smoker now. After pics to follow.
     
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  15. avason

    avason Addicted to ArboristSite

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    FD535ED3-960F-4333-9DBF-9E35B548151F.jpeg Not bad...kind of crunchy but not bad at all. The hot pepper flakes are killing me but the harpoon is extinguishing it pretty nicely. Have great Friday everyone!!
     
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  16. Biigg50

    Biigg50 Addicted to ArboristSite

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    Decided to do a beer can chicken today. The barrel smoker worked so good, the family said this was by far the juiciest tender chicken I’ve ever done. Wife is already thinking about Thanksgiving Turkey.


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  17. cuinrearview

    cuinrearview Addicted to ArboristSite

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    No pics but I kept the WSM busy today. Started three butts late last night. Those finished up this afternoon and I kept it going for four chickens, a wood duck, and a wild turkey breast. Just finished breaking down the chickens. I'll vac seal some pulled pork and chicken tomorrow after it cools. Also got two saws running and helped mama plant some flowers and clean out the garage. Busy day!
     
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  18. Biigg50

    Biigg50 Addicted to ArboristSite

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    Marinated some big boneless chicken breast for 24 hrs in Stubs pork marinade. Then added salt/pepper and some brown sugar. Smoked at 180° for 3 hrs then brushed on some honey and bumped it up to 275° till it hit 160° internal temp.
    Turned out tender, juicy and it’s got a lot of flavor. Gonna have a chicken sandwich.


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