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That doesn't do much for me. I decide what I drink based on my mood and with not one, but two beer fridges at my house (one on the back deck and one in the man cave), I have plenty to get me through the longest cook. And I've never been a music guy while grilling. Last year I put a TV up out by the grill. I don't know how I functioned without that for so long. LOVE having a TV out there to have baseball/football/hockey on while grilling.
This is exactly what I mean. Yes, you don't have to physically be out there, but compared to a pellet you have to watch a ceramic more. I didn't hate my BGE, just prefer a pellet as you said, it is the true set and forget.
What's funny about the cooking for the people at work, is that nobody I work with knows that I do this on the side. They just think I'm a BBQ nut that wants to feed them all the time. Same with my last job. Only 3 people knew after 3 years of being there.
yeeesh. that thing is a beast. didnt know they had grills that could use any type of fuel. Look forward to pics.
Supposedly, you can throw in firewood, crank up the gas igniters which have some ridiculous BTU count and get that firewood going and up to over 500 degrees in under 5 minutes! 0-500 in five minutes?!? Sounds like a car! I guess that's sort of the point.
I have no idea what's going on with that thing. I'm looking forward to your review.TheFanatic said:
I'd get it for that price. I wanted to get a BGE when I bought my Summit. Still want one.
That's impressive, but you don't have the wood smoke aspect. Supposedly, it's unlike anything else because it incorporates real wood, not charcoal. Something about the flavor of the wood rather than charcoal where the flavor of the wood is cooked out when it is turned into charcoal. I literally can't wait to fire this thing up. The owner of the company is going to come out and give me a demonstration at my house.I don't mean to be all look at me, but that Solaire infared grill is 0-1000 in 3 minutes
Hey, I want that Solaire, so I'm a little jealous too!Don't mind me, I'm just jealous
Went back today to get a closer look and make sure the original price was consistent with other stores......she gone!Beef Ravioli said:
Not only have I never cooked or eaten it, I don't think I've ever seen it for sale.
I never see it by me. But walked in the butcher today to buy some steak and saw it and was like #### it. honestly, its one of the best meats i have had on this smoker.
Dry brined for 3 hours. Then olive oil and homemade rub. Smoked with pecan and cherry wood. I planned to have the smoker at ~240 but it ended up around 260-280 because i couldnt get the temps down for some reason. Took the tri tip off once it hit 135(took about 1.5 hours). Then seered it in my broiler for a hot second. Then sliced. middle was about 140 when i sliced the ends closer to 155 which was perfect for my wife who is pregnant and needs it more well done.
Reverse sear (what you did) is perfect for tri-tip. Try red oak as your wood sometime for a Santa Maria flavor. I have used a Jaccard on these very successfully as well for extra tenderness. Looks like you did great! Congrats!
I'm doing a couple of Costco filets on the Weber Kettle tomorrow and and trying to decide what to do with it. My choices are shrimp, scallops, or salmon. I may do a little of all 3. Can't decide. I have some bacon to wrap around something. We'll just have to see. The wife doesn't eat seafood so I get all of it.
Because not skinning it results in bland pork. There's no way to season the meat or get smoke into the pork. Here's a quote by Skip Steele, owner of Bogart's Smoke House and 2 time winner of whole hog at Memphis in May, "Trying to get smoke into an unskinned pig is like trying to put smoke into a football." The first pig I smoked was bland and smokeless. Then I ran into Mike Emerson from Pappy's Smoke House. He quoted Skip and explained I had to skin it. I said I'd never skinned a pig. He said he would have Skip show me. 3 weeks later, I was at Bogart's, and Skip Steele gave me a step by step tutorial. It took my whole hog game to a whole other level. What's ironic, is after a few hours. I put the skin back on!?!?
That looks phenomenal, but I have one tip for you. You need to cut against the grain. And a tri tip has grain that runs two directions. That left side the grain runs north/south. The right side it runs east and west. For your next one, Place it on the cutting board like a triangle with the peak of the triangle away from you. Slice straight down from the top of the triangle and cut it in two. Then the long side, slice north and south. The short side, slice east and west.
Darn. i thought i had cut it against the grain. in my piece the grain seemed to be going all the same way. Im guessing they cut the part off that goes the other direction.
Every year, I think about changing it up and flipping her over, but then I get started and do the same way. I'm assuming butterflying it out would speed things up? How hard is it to butterfly out? Splitting the rib cage can't be easy
It's not that tough, you don't completely get a buttery fly/flat, cut at the shoulder and hip joints and pull.
What do you use to separate the chest? It's not like a chicken or turkey where you can use hand sheers.
As someone that just pruned some trees over the weekend, that sounds like it would work brilliantly
Probably need to clean the pruner a bit before and after...
If I were to go this route, I would buy a new pruner that would only be for splitting a pigProbably need to clean the pruner a bit before and after...
Otherwise there is risk of green on the pork and/or pork in the trees
I don't, you can get them with the spine cut, like here
You don't really want to break the ribs, just separate them a bit using a boning knife
almost 9 large for the free-standing model???
