After watching the weather forecast this morning, I realized that the professionals were wrong but in my favor this time. Off to the grocery store I went to find something to put in the pellet grill. Pork and beef plate ribs would take to long risking the rain arriving. The only option in the rib department was "trimmed " beef ribs which most likely is butcher talk for "what can we sell these as". after 3 and a half hours in the pellet grill the finished product .
Overall the Camp Chef produced a pretty good product for a spur of the moment idea.
Last edited by Whiskeyman53; September 5, 2022, 04:52 PM.
randy.56 while I can premake a lot of it, I want to do it all in 1 go for the experience because it's something I've never tried before (and pictures having same light)
Yeah, the pictures interrupting the rhythm can get in the way. My first ‘smackdown’, but having a blast and even had participation from my guests. Enjoy, and we will too!
Porter Road ribs, MMD and lightly finished with Carolina Gold, with homemade Patti LaBelle Macaroni and Cheese with generous portions of Hatch chilies. Ribs and Mac n Cheese cooked on my Yoder. Green beans picked today from our garden. Maybe not pretty on the plate but the ribs do rank up there with some of my best ever.
Last edited by Donw; September 5, 2022, 01:12 PM.
Reason: To clarify it was was a Yoder 640
Warm up today! Cooked 2 St Louis rib racks on the OG, with Yoder pork rub and Blues Hog Smoky Mountain sauce. No pix! Cut them all up and took to a Church function. There were no leftovers!
Tomorrow Smithfield baby backs, one on pellet and one on stick burner! Brother will be my taster, he’s requested nothing spicy SPG will be my rub. Sauce on the side. Mac & cheese and KFC style Cole slaw for sides.
For Easy Bake Oven cook #3, I decided to make the bacon-wrapped chicken wings with ranch-Sriracha dipping sauce from the free side. These weren't too hard to make up, but opinions were mixed. Our daughter and I thought they were great. My wife prefers wings without the bacon. Our son didn't like them at all.
Attached Files
Last edited by tdimond; September 4, 2022, 07:10 PM.
Cook 2. So randomly was at Costco up in Lake Forest Illinois, and I found a 15 pound prime ribeye roast for sale. Total cost 239. Cheaper than what I can get a Creekstone, which is where I normally buy my large roasts. I couldn’t pass this up and this was gonna be the main dish of my weekend to cook.
Okay-dokey. Long day, many Pina Coladas. If you recall from previous long-winded posts; this was the signature drink of the day. No pics of the drink, this is about beef, sticks, fire, smoke.
I hosted a party (my 60th B-Day) with folks who had never had brisket, ‘did not like black pepper’, ‘nothing spicy for me, ‘I don’t like smoky food’… basically my worst day. My extended family. I decided to add prime rib burgers, hot dogs, and about 50 chicken wings to the party in case some did not like Texas Brisket. Funny how things turned out.
No words are needed. This was an impressive cut of brisket. Look at that point!
The end of the flat.
Even though it’s the worst cut on this meat, it is obvious goodness.
Classic cut through the middle.
The bend test. Me with a brisket-eatin grin.
It. Was. Perfect.
Burnt Ends - at least the folks at the party have heard of them.
This brisket did not disappoint and they were the best burnt ends I have ever made, or had.
My wife agreed and she is a LOT smarter than me.
As I am slicing up burnt ends, a skeptical person comes in and has to taste.
They bring a taste to someone at the table… that was it. Feeding frenzy.
Hmmm - leftovers, I thought at the time. They took it all home, except some that I stashed early.
Well, 8 people ate about 12 pounds of brisket.
It was a sight to behold. I served burnt ends, and brisket sliders on Kings Hawaiian bread with coke slaw. We never got to the wings, and never cooked the burgers and dogs. I was totally surprised and ultimately flattered that All other protein was unnecessary and ignored. Hell, they barely touched the sides and salads.
After the party, my 85 year old father-in-law, lower left above, has to have a last taste before he goes home…. of my stash??!! Damn if it doesn’t turn out to be the best slice all night. 😎
This was a blast. I am really looking forward to the rest of the cooks. Even those who cook with sawdust! 🤣
Wow! Wow! Wow! Guys, y’all are absolutely killing it!!! I’ve only been here 2 years, but I gotta say, this is probably the finest display of consistent greatness I’ve witnessed since being a member. I’m so proud to know you people.. Keep it up folks, we’ve got another day or so. 👍
Last edited by Panhead John; September 4, 2022, 08:32 PM.
The Grilla OG does it again. Got home from the high school football game at 10 PM Friday night. Plugged in and turned on the OG to 230° and filled the hopper with Oak pellets and at 10:30 PM two Chuck Roasts got put on.
Went to bed at 11:00 PM and slept straight through the night knowing the OG would work through the night.
At around 7:00 am I crawled out of bed and looked at the smoker and it was still operating flawlessly.
I checked the Chuck Roasts temperature and looked at the beautiful bark that had formed over night.
They were at 160° so I decided to let them roll naked for another couple of hours.
At 9:00 they were around 170° and the bark was nice so I wrapped them in some aluminum foil with a bit of the nectar of the gods.
Back on the Grilla they went and I figured can’t waste the nectar of the gods so I finished off the can and got the evil eye from my better half. She got over and the morning continued.
Around 10:30 the Chuck Roasts were at 200° and probing like softened butter. I put them into the cooler to rest for an hour and a half until our guest arrived at noon.
While waiting for our guests I made some pasta salad and created some weck rolls.
Guests showed up and I shredded up the beef and then warmed it up in a pan with some French Onion soup.
HotSun it’s so easy to make "Weck" rolls. Just get some Kaiser rolls from your favorite bakery. Heat your oven or smoker to 350°. Brush a cornstarch and water slurry on the rolls, sprinkle with caraway seeds and flaky salt and bake for 3 to 5 minutes until the seeds and salt are set. Best roll for beef sandwiches.
Another visual demonstration of how the pellet pooper is easy, not for the sake of being easy, but to allow you to explore other food options simultaneously.
Here you go. Did a small pork butt Friday for a CFB Watch party. However…The pix have mysteriously disappeared from my phone. Operator error, I’m sure. But, you will see some of the leftover beans with today’s ribs. So, here we go….
Three racks of Costco spares. Meat Church "The Gospel" and "Holy Gospel" seasoned.
Ready to wrap and rest…
Ready to eat…
And those leftover beans…needed to be warmed up with some beer!
And for dessert, cherry brownie cobbler….
Served with cherry vanilla ice cream. Delish. (Would have also been good with chocolate chip.)
The bowls are from the Panhead John collection by the way. Lovely.
I’ve really enjoyed the day and weekend cooking and looking at all the cooks here. Lots of fun with more to come tomorrow.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Ok, I guess I was supposed to make my post here…sorry…Ha.
Our weekend plans changed several times and I really didn’t think I was going to get this cook in. We hosted a family cookout today and after cooking all morning and being the host all day I ended up sneaking it in.
I didn’t want to do the normal beef or pork ribs, butts or briskets. So I decided to do something a little outside of the box. I ended up doing beef tacos, but not your normal shredded or ground beef. I did lengua (tongue) taco meat and boy this one turned out as one of my better flavored ones.
I need to apologize for the lack of pictures, I was trying to do this while hosting our extended family of about 25 people at the same time.
So here’s my cook, started by cleaning and removing any fat and weird stuff off the underside. Then into my pressure cooker along with some onion, jalapeños, bell peppers, taco seasoning and a quart of beef broth. Set it for 25 mins just to hurry the tenderizing process up a touch.
Then I fired up the Camp Chef Woodwind to 225 and lit the smoke tube as a helper. Put some taco rub all over it and 3 hours later it hit the 155 internal temp and off to the cutting board we went.
After the instapot:
Here’s where I peeled off the skin (tastebuds):
On the Pellet Pooper:
Heres the final product all sliced up and ready.
This ended up a pretty rushed cook but man these turned out great!! If you’re never tried these your missing out IMO.
Usually I’ll make this as shredded meat but this time I wanted to try sliced so I only left it in the insta pot for about 1/2 the normal time and it came out better than expected. The wife loved the tacos but my daughter wouldn’t touch them after she seen it come off the grill…😂😂.
Thanks for letting me participate in another great event here on Amazing Ribs!!! Hope everyone has a great Labor Day!
Nice presentation and appreciate learning about this.
I think I might be the only food adventurist ....friends and fam would follow your daughter lead!
Bogy if you’ve ordered shredded beef tacos there are some pretty good odds you’ve had tongue!! Our local butchers can’t keep them in stock and we’re in a VERY rural farming community.
I agree David. I think there's some serious, 'get down to it' work going on here that you just don't see every day. Both teams have pulled out all the stops and showcased their best efforts. At the end of the day, there simply aren't going to be any winners or losers.
I did a thing last night, but it was on the Camp Chef Smoke Vault 24" this time, not on the pellet pooper. For those who don't know, this is a 24" vertical box with a propane burner at the bottom and a pan to add wood chips or chunks. I use chunks for smoke longevity, but if you add chips you get a MASSIVE amount of smoke for about 10-15 minutes. It's hard to get it as hot as I wanted to, it made it into the mid-300s with these inside, made upper 300s before I added the meat.
Here's what I made:
And the final product:
I have to say, I am really really impressed by this little cooker. There are a few things I would change, yes, overall, but it is something sweet. Makes me really think about doing a larger one out of heavier-gauge steel and a little larger burner, on casters and maybe even having it plumbed into NG. It just really puts some good smoke on things, and quickly. Of course, most of my previous experience has been pellet poopers, so I know that has limited me quite a bit. But I just don't think I want to go the full stickburner route - having to keep a relatively long format smoker out in my backyard AND having to keep a woodpile to feed it, as well, dealing with that is a little much. But maybe a little larger vertical like this with heavier components might allow me to get up to the higher temps, as well.
Grease management is something I'm still working on with this, though, and that's a real challenge. Overall, I like this little tin box more and more, though.
I manufactured a gas tin box that works great. Built it before I had ever smoked a single thing and with very little research on building one. After some after the time research and mods as needed it works great. Holds steady temps. Has 10 racks but the temp swing from bottom to top is quite significant though. Happy to share with you what I learnt.
For grease management on my smoke vault I use aluminum foil and more aluminum foil. I also like using a combination of chips and chunks for maximum smoke.
For higher temps I had to seal my door with some BBQ gasket and I also created some make shift lower vent covers. I just took some cheap thin steel I had and bent it up to look like an old school dryer vent cover and attached these over both lower vents with magnets. This still allows air flow but prevents wind from entering the vault.
I really like my smoke vault. Used it for many years and it does a great job and pretty easy to operate but can be a little finicky about keeping a lower temp.
Those pig shots look awesome too!!
after 3 and a half hours in the pellet grill the finished product .
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