rustneversleeps
Well-known member
Damn sounds great!
What's on the smoker today?
- Thread starter wytex
- Start date
Damn sounds great!
It was my daughter's first communion on Saturday. Timing sucked for cooking but she wanted steak. I didn't have enough time after mass to get the steak done in time before we had another commitment so I went with Tri-Tip steak/roast.
I did QTY (4) of them. I rubbed them mostly with Salt and Pepper, I hit them with a little California tri tip rub I had. I let them sit on a rack in the fridge for several hours. Put them on the smoker at 4:10, mass was at 4:30 we should have been home by 4:40 church is close. It ran long and I didn't get home until 4:55. When I got home the meat was at 156 so I was a little worried. I pulled it wrapped in foil and set it in a cooler for 10 minutes. I also had some mac and cheese on the smoker. I turned it up to 500 and pulled the foil on the mac and cheese and put a cast iron skillet on the smoker.
I hit the steaks on the skillet for 1 minute each side and served. For being a little over cooked it turned out great. The mac and cheese on the smoker is a nice touch.
I did QTY (4) of them. I rubbed them mostly with Salt and Pepper, I hit them with a little California tri tip rub I had. I let them sit on a rack in the fridge for several hours. Put them on the smoker at 4:10, mass was at 4:30 we should have been home by 4:40 church is close. It ran long and I didn't get home until 4:55. When I got home the meat was at 156 so I was a little worried. I pulled it wrapped in foil and set it in a cooler for 10 minutes. I also had some mac and cheese on the smoker. I turned it up to 500 and pulled the foil on the mac and cheese and put a cast iron skillet on the smoker.
I hit the steaks on the skillet for 1 minute each side and served. For being a little over cooked it turned out great. The mac and cheese on the smoker is a nice touch.
noharleyyet
Well-known member
My daughter served some mac and smoked gouda recently....was pretty good for a change of pace.
M
MN Public Hunter
Guest
First try at a pork butt.
shannerdrake
Well-known member
First try at homemade bacon. Cured with some high elevation pine honey I got from a guy outside of Aguilar Colorado, celery juice, and salt. Smoked for 3 hours at 225. The last pic is the slab next to a couple smoked pork butts and some honey bourbon bbq sauce.
noharleyyet
Well-known member
First foray with the Pit Boss Monday..3 racks of baby backs & an eye of round turned out well. Still learning the low & slow pellet ropes.
Nice!! If I can find some pork bellies around here, I'd love to give bacon a try.
shannerdrake
Well-known member
Here is the final product.
noharleyyet
Well-known member
^^^Looks amazing.
shannerdrake
Well-known member
I’ve smoked on everything practically including wood burners, charcoal, gas, electric, and recently pellet. I honestly can’t see myself ever using anything but pellets. They do have some quirks, but in my opinion provide the most consistent product. They also power through “the stall” better than any other because of the fan driven air flow.
FishN4Eyes
Well-known member
No pics but after 7 days in the brine I smoked some black bear pastrami and it was to die for!
Not smoking related but also made corned black bear and it was fantastic.
The course grain nature of black bear meat sure makes it conducive to these two dishes. Good stuff!
Not smoking related but also made corned black bear and it was fantastic.
The course grain nature of black bear meat sure makes it conducive to these two dishes. Good stuff!
noharleyyet
Well-known member
Wife and daughter in N'awlins this weekend so I'm batching and making messes...
..the raws
https://flic.kr/p/252wQWL https://www.flickr.com/photos/152360342@N02/
..almost a wrap...5 lb trimmed brisket & a chicken
https://flic.kr/p/KDnT29 by https://www.flickr.com/photos/152360342@N02/
....beef ribs
https://flic.kr/p/26pzudk https://www.flickr.com/photos/152360342@N02/
...the hardware..Pit Boss 820
https://flic.kr/p/KDnSRE https://www.flickr.com/photos/152360342@N02/
It's 99* here today....the hero of this operation.
https://flic.kr/p/27Mj9i6 https://www.flickr.com/photos/152360342@N02/
..the raws
https://flic.kr/p/252wQWL https://www.flickr.com/photos/152360342@N02/..almost a wrap...5 lb trimmed brisket & a chicken
https://flic.kr/p/KDnT29 by https://www.flickr.com/photos/152360342@N02/....beef ribs
https://flic.kr/p/26pzudk https://www.flickr.com/photos/152360342@N02/...the hardware..Pit Boss 820
https://flic.kr/p/KDnSRE https://www.flickr.com/photos/152360342@N02/It's 99* here today....the hero of this operation.
https://flic.kr/p/27Mj9i6 https://www.flickr.com/photos/152360342@N02/
shannerdrake
Well-known member
Noharley, that setup looks professional!
Nameless Range
Well-known member
Man. It all looks so good!
SFC B
Well-known member
Whatever brand one chooses, pellet smokers are the real deal to me. I like the "romance" of OG wood-fire, side firebox setups but it is hard to beat an electronic thermostat with the set it and forget it convenience.
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