Weather is better today in that it isn't raining (but the humidity is killer - dripping sweat just from cutting logs with a chop-off saw!) so I fired up the KBQ and the Berkshire NY roast is on. This roast is 2.3 lbs and has been dry brining since Thursday night, we'll see how well that works Seasoned with salt free SPGOP and a little salt free Blasphemy rib rub for some sweetness.
I've got one more thing planned to cook, will post pics later.
Recent conversion to PBC cooks revived me for one last stickburning session. Added a 24" stove pipe to the stack, no backlfow, burning much cleaner. Seeing the difference in intake on the PBC for altitude made me think about the need for more airflow with our oxygen deprived mountain air. Splits now catch without a need to keep door open. Two racks of spares, probes are for monitoring cooker, but they're meaters, so I had to leave them in something.
My final cook of the weekend is underway - pics to come later. My wife is sitting on the couch watching TV, and she happened to look up as the Grilla was dumping pellets and making a lot of smoke, since I'm running in Pro mode.
"There's a lot of smoke coming up, is there supposed to be?"
That was a felling job gone bad and that's why CaptainMike pays a professional who has insurance to drop trees near his house. CaptainMike and Mr. Murphy are not very good friends.
2 hours in on my 5 hour ribs and fixens cook. Ribs turned and rearranged on the rack w/ apple smoke rolling. 2nd grill running as dedicated bakery w/ brownies in it and cornbread after those. I’ll light grill 3 in an hour to get the beans smoking and grill 4 an hour later for the 8 ears of corn. Dinner at 5 pm and if my daughter marries this guy he better learn to like smoke because she sure does!
I’m auditioning people for a movie sequel to Singing in the Rain, called Smoking in the Rain. Anyone even remotely related to Gene Kelly, please contact me ASAP.
Last post for this smack down, just in time for the rain to start again. Berkshire NY Pork roast is finished and is quite tasty. Seared on top of the KBQ firebox when it reached 130o then rested for a few minutes.
Next up: Gochujang shrimp grilled on the KBQ firebox and served on Hatch chili and Tasso cheese grits (polenta for you fancy types).
Last edited by 58limited; September 5, 2022, 02:19 PM.
Just realized I post my last in this thread…new guy blues…anyway my question is where do the Kingsford burning rigs come in? Made from sticks…real big pellet…?
A small contribution to the pooper cause. My last rack of Click plate ribs.
These got 12 hour dry brine followed by a coat of Hanks beef rub.
On the LSG pooper running 250°
Plus an action shot of me tending the fire.
Yep, they turned out great.
First, I need to give credit to Mosca for this recipe. He posted a video in German of this one about a week or so ago. Had to do it.
Trimmed and rubbed two racks this morning. Onto the Recteq at 10:00 AM at 235 degrees. No wrap. Pulled at 4:15 so just over 6 hours.
Hit with a light saucing, then sprinkled on chopped crispy fried onions and pepper bacon. Lastly, drizzled on a little more sauce to hold it all together. Tented with foil and slid the pan into a warm oven for about 20 min.
O. M. G. Unbelievable. Sweet, spicy, salty goodness. This will be part of my rib rotation from now on. You gotta try it.
First of all a huge thank you to Panhead John and CaptainMike for doing this. What a wonderful time for everyone. You both are an asset to this group.
My focus for the weekend was to show the versatility in the pellet cooker, while also trying to showcase some cooks that will help to take Team Pellet across the finish line in first place. So here goes...
All cooks were using the Smokehouse pellets from Sams.
I started the weekend with a reverse sear ribeye seasoned with salt, pepper and fresh rosemary. Disclaimer here. I did sear these steaks on the flat top.
Next up, we had some friends over for chicken thighs and legs. Also prepared some parker rolls that was also cooked on the Silverbac in the spirit of this weekends events. For the chicken, I did 3 sauces and one plain option. Mustard sauce, traditional bbq sauce and Alabama white sauce.
I finished off the weekend with some pizza. There is some awesome pizza chefs in this group. I want it to be known that I am not one of them, but again, I want to show off all that the pellet cooker can do. I also did some jalapeño poppers.
I know my good friends on team stick burner had alot of fun with the attire that we use here on team pellet, so I thought that I would give you something to talk about. Yes, I cooked in my normal cooking attire. Why? Well, because I can....
Last edited by DavidNorcross; September 5, 2022, 04:54 PM.
For tonight, moinks and peppers for the cocktail hour. They will also go well with leftover ribs, beans, and deviled eggs during the CFB tonight.
Almost forgot to take a pic of the finished product. In a hurry to eat ‘em with a cold Banquet beer.
Again, China from the Panhead John catalogue, a springy bluebonnet effect. The appetizers are good, hitting the spot.
We’ll finish the weekend with a bowl of leftover brownie cherry cobbler with ice cream much later.
Looking forward to a big finish.
Boneless skinless chicken thighs. First brined for a couple hours in salt water with some added sugar, red pepper flakes, ground white pepper, and fresh ground black pepper. Removed from brine, dried, and then dusted with Dizzy Dust. Onto the Rec Teq and smoked for about an hour on LO (180F) setting. Temperature turned up to 225F and cooked to 165F internal with occasional water spritz. Rested and then pulled while warm. Served cold on sliders. Really suitable for a pellet cooker, not so for stick burner .
Last edited by treesmacker; September 5, 2022, 05:18 PM.
So here is my entry for team pellet, I chose to do Crab Imperial for a few reasons.
1. I've never had it before
2. While you COULD do this on your stick burner, no one in their right mind is gonna spend the time getting the cooker to temp for a 30 minute cook.
3. I also wanted to showcase my MAK, it smokes great at the temps used AND the warming box was a key player in this. (Did I mention it decided to hammer down rain during this cook with only a 5% chance of rain today?)
I used BBQers Delight Cherry, and followed Chef Dennis' Maryland style Crab Imperial recipe. Crostini is just olive oil, even though I badly wanted to add garlic... Only deviation was 300F for 30 minutes, then moved the shells to the MAK warming box and bumped the temp to 375F while I finished toasting the crostini.
Neither my wife or myself like crab cakes, while similar to me this was different enough that I really enjoyed this. My wife and I both agree that there should be more old bay in the mix. Next time I do this I'm doing 2 tspn. It was good, especially on a crostini.
Dude, if you cook this again and don't want to eat them, call me!!! I love anything crab. And, once again, another pellet pooper owner shows the amazing versatility of the device. Well executed!
WayneT I was actually surprised. The recipe I used said it would yield 2, MAYBE 3 servings. My wife and I will tear up lbs of shrimp and crab a piece, but this meal? She ate 2/3rds of a shell and I got 1.5. Currently debating how to turn the leftovers into something worthy of the leftover thread. But also my wife bought some crab clusters yesterday, they were on sale, but she leaves for vacation tomorrow so those gotta be done tonight as well.
Seasoned with salt free SPGOP and a little salt free Blasphemy rib rub for some sweetness.
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