PELLET POOPERS VS STICK BURNERS SMACKDOWN BEGINS! [judges now accepting bribes]

[treesmacker]

OK... continuation of post #147 here... https://pitmaster.amazingribs.com/fo...84#post1289384

The picanha was dry rubbed with McCormick Grill Mates Brazilian Steakhouse Marinade (one of my favorites). Started on the Rec Teq at LO (180F) for 1/2 hour, bumped it up to 275F until meat reached 120F internal, pulled meat and bumped Rec Teq up to FUL...



Put the meat back in and seared until internal temperature reached 125F and then pulled meat...



Tented meat with foil and let it rest for 15 minutes while sauteing the leeks... here is the result after removing the foil tent...



Sliced...



Sliced picanha roast with chimichurri sauce on a bed of sauteed leeks...



Sliced picanha roast with chimichurri sauce and balsamic reduction on leeks...



With the versatility and ease of use of a pellet grill, the picanha was both smoked, slow cooked, and seared for excellent results... you be the judge(s)!

I was very happy with this cook, especially since it was my first picanha. It was beefy, tasty, tender, and juicy... and my first time using chimichurri - wonderful. The only thing I would do different is to slice the leeks in the opposite direction; I thought that would be best in the first place, but followed a recipe that called for long strips.

[WayneT]

I know y'all are sick of me doing this but...

"With the versatility and ease of use of a pellet grill..."

It bears repeating.

[Panhead John]

Wayne, that may be true, but y’all still dress funny…..🥸

[Panhead John]

I’m just gonna come out and say it…..Absolutely marvelous pics and cook!

[DaveD]

Something tells me this pellet burner vs stick pooper event is a legend in the making...

[realdocBBQ]

I think it's just something in the mentality of the chefs, but I see Team Pellet Pooper doing a lot more variety and showcasing the versatility of their cookers. Which is interesting, because an offset can do all those same things, right? I mean... what's to stop them???


Except...


Maybe one of the things pellet grills/smokers have going for them is one of the very things that the Stick Burner crowd holds over them - the lighter smoke profile. I mean... sure, you CAN cook shrimp and lobster tails and pizzas and dessert pies and such on a stick burner, but can you really get a light smoke on anything in a stick burner? I mean, sure, you can put it in for a few minutes and you can get some smoke on it, but can you cook a delicate dish like seafood, pastas, pizzas, breads, pies, etc., in a stick burner and not have them come out being way way WAY too smoky? I mean, let's face it, you don't want a super heavy smoke flavor on your Dutch apple pie, do you? A little, maybe, but really heavy? I don't.

So maybe that's what is even the bigger benefit of the pellets - convenience? Yes. Stability of temp? Yes. But the versatility of a light smoke and complete cook, with the added benefit of increasing the smoke in one of several ways - I think that puts team Pellet Pooper in the lead, without a doubt.

Nothing wrong with a stickburner 'caveman' approach. And I am learning to really like the extra smoke I can get on my Camp Chef Smoke Vault over my Yoder pellet pooper - but even the Smoke Vault allows me the ability to really dial back the smoke flavor or amp it up, as sticks aren't my primary heat source AND flavor source.

So I gotta say, I think the Pellet Pooper crowd this weekend showed their versatility, their imagination, the flexibility of their smoke profiles, their ability to achieve stellar smoked, crusted meats with great bark, smoke rings and flavor, but the addition of all the other modalities? AND the ability to still enjoy a holiday weekend with family and not be chained to a smoker all day to feed logs into the maw of the beast? Just the best of both worlds!

Pellet Poopers FTW, man.

[Soonerpop]

Nicely done. Agree with all of it and the comments.

[CandySueQ]

I did do an apple pie in the Jambo for a contest. It took 1st place and made the cover of American Bass Anglers magazine! I did cook it covered with foil until the last 30 minutes. I was scared to cut it, so I turned the pie in whole with 6 plates with a scoop of vanilla ice cream on each. No way was that first piece going to be clean!

[ItsAllGoneToTheDogs]

Not just the smoke profile, but the time it takes to set up a cook. Someone in tune with their stickburner could easily do a light enough smoke cook and in a fairly tight temp range, but like with my cook... would it really be worth the effort for a 30 minute cook? I've seen lots of people who use their pellet grill during the week and charcoal or sticks on the weekend.

[texastweeter]

I enjoyed this. My reccomendation next time we plan something like this, stay away from opening weekend of any kind of hunting season, lol.

[Michael_in_TX]

But those dove poppers......

[Andrrr]

A few years back my wife’s cousin got married on duck opener. I was less then thrilled.

[texastweeter]

Andrrr they would have been short a groomsman here. True story, I made our church change the date of our Fall Extravaganza one year (300-500 person charity event i cater for each year) because they planned it on opening weekend of rifle season.

[smokenoob]

I don’t think I could declare either Pellet smoker or Stick smoker supreme over the other. I think the judgement should come down to the Pitmaster entries in the competition. If there was a "best" smoker, how could MCS exist? A poor worker blames his tools, a good worker produces great work with what ever tools he or she has! I am humbled by the awesome entries presented by the Pitmasters from both smokers and won’t even attempt to pick a winner.
That will be PJ’s burden…….good luck to all!

[treesmacker]

Right on!

[Soonerpop]

It was all about the journey. And it was great.

[texastweeter]

Losing team should go out and riot IMO.

[GolfGeezer]

I am in awe of the amazing cooks posted in this thread - pellet or stick. My MAK is looking at me with the evil eye for not stepping up for this, but, well, I have excuses!! You cooks are just, plain awesome!

[Panhead John]

BREAKING NEWS!!!……SMACKDOWN JUDGES CAUGHT IN DRUNKEN BRAWL!

The Associated Press has just released photos of the AR Smackdown judges engaged in fisticuffs! Tempers flared and word has it negotiations have broken down, trying to choose a winner. Two judges were arrested, one hospitalized.

[MBMorgan]

Jim White - Thanks for being on top of this unfortunate situation, amigo! I assume that the spelling police will have their handacuffs ready for PJ when he logs in again.

[texastweeter]

It was self defense combined with defending my nonexsistant sister honor, i swear!

[tbob4]

Oh - this included a fist fight? I’m just saying that when I made heavyweight, Tyson took his frozen food, Traeger and retired.

[rlozinak]

All of the food looks great!

[Rob whatever]

Brisket on the M36, with sides.

[realdocBBQ]

Stuffed mushroom caps? Absolutely phenomenal looking brisket!

[treesmacker]

That is one hell of a nice looking brisket! I couldn't do that on my pellet grill. Beautiful!! That must have been a prime, huh?

[Rob whatever]

Yes. Costco prime.

[Rob whatever]

Green beans and stuffed mushroom caps, courtesy of my dear wife.

Rob

[ofelles]

Very late and after seeing all the other cooks, from both teams, I almost threw in the towel before starting!
But what the heck. My oh so humble submission: Pork Shank Tacos from Yoder’s website. I used Plowboys Tarheels sauce as a binder for the Yoder Pork Rub


On the pooper set to 250°F with hickory/cherry pellets

Spritzed after 2 hours with water/ACV mixture.
Pulled at about 6 hours at 200°F IT, probe tender.



Refried beans using Rancho Gordo Rio Zape beans.




Pico de Gallo


Reheated the pork to crisp it up a little


I didn't get any pics of making the Hatch Green Chile Grilled Corn.
Here everything is plate and ready to devour!

[CaptainMike]

Now, if I didn't already know you got a legit stick burner I would have called a foul on that smoke tube!

[klflowers]

Humble??? I think not

[DaveD]

Would. Eat.

[Panhead John]

Just as a reminder, we’re going until 8 pm CDT tonight for the Smackdown. Anyone who has a cook they’d like to post, feel free to jump in until then. Thanks guys and gals!

[randy.56]

I've enjoyed watching and looking each cook, everyone is a winner. It was fun.

[texastweeter]

Hmmm, can I get one more in....

[smokenoob]

Just got done with this on my Weber Spirit, oh, it’s not a smoker……never mind….😂

[Panhead John]

WARNING! WARNING! Illegal entry…..Sir, turn around and face away from me! Put your hands in the air! Walk backwards towards the sound of my voice!


😂 [how many times have I heard that]

[looks damn good though]

[Old Glory]

WOW! So many amazing cooks. Kudos to PHJ for getting this going and bravo to all the Pitt Masters!

IMHO the Pellet Poopers were inspirational with all the versatility, variety, and quality of the dishes.

The stick burners displayed a mastery of traditional BBQ.

Tough decision for the Judges.

[Panhead John]

Thanks OG!