My first entry of the weekend - I did get off my arse. Trimmed and seasoned, cleaned up the smoker a bit, just threw it on.
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Been slow roasting this for 28 days in the bag at 37.5°. There’s a chance you might see more of it this weekend. Middle pic is before spending 20-30 minutes cleaning the cap with a roast sitting on top of it. Best steak on the cow, but also the most labor intensive.Attached FilesComment
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Ok, smack down cook #1.
Beef plate ribs. I tried a new cut (for me) from Wild Fork today. Basically they take the whole plate rack and cut it across the bones into four smaller "mini racks", two to a package. A full rack is too much for just wifey and me so this seemed like it might be about perfect. It was.
Dry brined with Meatheads red meat rub overnight. Then on to the Recteq at about 8:00 AM. Cooker temp was 260. No wrap until I pulled them a little over five hours later. IT was just about 200 and probing like butta.
I then wrapped in butcher paper and held in my kitchen oven. I discovered it has a "keep warm" setting after another Pitmaster mentioned he had made that same discovery. Anyway, I held them in there, wrapped, for nearly four hours. Came out perfect.
As I said above, this smaller portion was just right. Plenty to eat and no leftovers. Perfect. Same high quality WF meat. Super moist, tender, and full of flavor.
Next up for smack down cook #2 will be STL spares on Monday. 👍Comment
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Hmmmm, what does he have in the pit tonight?Attached FilesComment
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Donw laying in bed in the camper now to hunt in the morning. Sunrise at 0654; will be set up by the water by then. Huskee if you EVER see me take a steak to 130° call a medic. Black and blue the only way.Last edited by texastweeter; September 2, 2022, 10:52 PM.
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Hey everyone, it’s perfectly fine to post some videos here as well! If anyone wants to post some brief videos of their cook, to accompany your pics, that’d be cool as hell. If you wanna be creative, post some background music that might go with your video? Show some fire and smoke, sizzling food on the grill….whatever. Narrate a little if ya want. Heres a little sample. Don’t worry if you can’t do it, it won’t affect the judging, just thought it would add a little flair to the festivities.
Last edited by Panhead John; September 3, 2022, 07:27 AM.Comment
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Smoked salmon with sweet &spicy ghost chili sauce.Attached FilesComment
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Got a little salmon filet out last night, not knowing for sure when our daughter and family would get here today from Minnesota. Here for our granddaughter's 12th birthday party tomorrow. They decided to leave early, and be here for supper. The filet was not going to feed 6, so I put it on the OG to smoke for dip. 4 hours at about 160-170.
Here it is with a little less smoke. Oh, that's right, pellet smokers have a light, delicate smoke.
Minced for the dip.
The dip is in the refrigerator now, chilling. I'll add a picture when I put some on something.
Finished product.
Last edited by Bogy; September 4, 2022, 05:23 PM.Comment
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My rack of chuck ribs, trimmed and salted for tomorrow. Love me some beef ribs!
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Cook/Meal 1 – Friday, September 2, 2022
Course One
Pistachio crusted scallops on the half shell
Course 2
Caesar Salad
Course Three, Surf & Turf *
Smoked lobster tails with a vanilla champagne sauce
Smoked petite beef tenderloin topped with truffle butter
Vegetable medley skewers
Course Four
Key Lime pie
Last edited by WayneT; September 2, 2022, 08:54 PM.Comment
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Potkettleblack It is delicious and the vanilla flavor works very well with some smoke in the lobster. I used apple pellets. I first made this dish for my wife on a Valentine's Day years ago. It's become a staple in our house.
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Wow, some craziness going on here for bragging rights! lol I love it!
Here's the largest brisket I've ever done, around 15lbs prior to trimming, and I really didn't have to trim a whole bunch.
I'm about 6 hours in, going low and slow, temps in the 140s. I've been spraying with 50/50 apple cider vinegar and water every couple of hours. I was planning on an 8-hour rest, I don't thin I'll probably get that, more like a 4-6 I'm guessing at this rate. We'll see how she cooks overnight, I'm about to turn in for a couple of hours and I'll get up around 1 or 2 AM to spray and check on things.
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What, no one's updating overnight??? Where all muh stick burners at?? Where's the dedication???
I been workin' hard on this one, but she's movin' slow....
I'm not going to get the epic long rest I'd hoped, no way, no how. Currently at 167.5ºF in the point, 170ºF in the flat, I'm at around 11 hours in. I've had my temps set lower on this cook, though. My plan was to go to 190 and pull and wrap and rest 8 hours or so, eat around noon. I might text my peeps and tell them we'll eat at 2 instead, but even so, no way I'll get an 8-hour rest. Hell, I'd have to push back to 2 and then still pull in 2.5hrs to manage that - I don't think I'm gonna be near 190ºF in 2.5 hours.
We'll see though. Easy Bake Oven or no, it looks pretty darn good to me.Last edited by realdocBBQ; September 3, 2022, 02:41 AM.Comment
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Mixed Grill in Manassas ...maybe 10-12 should be hangin around under the false pre-tense of checking-in....joking
It should be a good day!
I was thinking aboutwhen I was a kid and finally got my 1st 2 wheeler....no more trikes;
Maybe that is how it is for the pellet people...when they transition to a real cookerComment
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So, I got the brisket off the pellet grill, but I actually had a video camera on my head and was trying to narrate as I wrapped and packaged it for resting, so I forgot to take any pictures. DOH!
I'll try to check a little later to see if my videos came out worth a damn, maybe chop and stitch a few moments together and put 'em up.
I tried to put my brisket in the oven to hold, but the dang thing just won't hold a steady or low enough temp, so I've now moved to the Camp Chef Smoke Vault. That seems to be a much more steady temp and is holding around 180-185ºF or so, but that seems to be as low as I can get it - I think I may go crack the door to bring the temp down some more. We'll see...
Can't wait to see what everyone else is doing this weekend. I've got to go to WalMart to get some more goodies to cook up some killer sides, guests will be here around 2, I think.Comment
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Game on!
Fired up the LSG at 5:30.
Pork butt on and bathing in all-natural, fragrant oak smoke.
Already building that classic stickburner bark. No smoke tubes needed!
Sleep is overrated. Nothing like enjoying the dawn while tending the stickburner.
Time for breakfast. Hard to beat the versatility of a stickburner.Comment
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Got my rack of chuck ribs in the Pit Boss a little before 8am. Dry brined overnight, hit 'em with the "Steer Prudence" beef rub I've been finagling.
Other chores I plan to get done while my pellet smoker is doing all the work:
- Write the Great American Novel
- Build a couple pyramids:
- Discover a new form of high-pressure mineral:
And then, after lunch, launch a rocket to the Moon!
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