kutta
Footballguy
Awesome! Thanks - I’m gonna give this a try.No other liquid, the pork releases enough juices while it cooks...I cook it in a covered pot at 300° until done, I check it every 30 minutes starting at about 90 minutes.
Awesome! Thanks - I’m gonna give this a try.No other liquid, the pork releases enough juices while it cooks...I cook it in a covered pot at 300° until done, I check it every 30 minutes starting at about 90 minutes.
Are RecTec and Traeger pellets interchangeable?@TheCommishIf you're going to stock up it appears Home Depot is now selling these with free home delivery cheaper than anywhere else I've seen. $27 a 40 pound bag in a 4 pack delivered.
https://www.homedepot.com/p/Rec-Tec-Grills-40-lbs-Bags-Premium-Hardwood-Grilling-Cooking-Pellet-Blend-4-Pack-4-x-RECTEC/314844673
If think so....it seems that the differences i see are just around how clean they burn. Any pellets should work in any grill id think.Moe Green said:Are RecTec and Traeger pellets interchangeable?
I just received this Argentine style grill that is made in England. I had a hard time finding what I wanted here in the states, all high cost and very few that are stainless steel. They do not ship to the US but I was able to have it ship to my parent company in Germany then transport to here on one of our company shipments. I have the bricks (Chicago Common) and will add this as the 3rd grill of my outdoor grilling station.Yeah. Those Santa Maria style grills are the new emerging retro trend. Super cool and they really appeal to the steampunk side of me, but all of them are very impractical for everyday use and are kind of one trick ponies. RecTec makes one as well, non-pellet and a bit smaller. Not nearly as cool looking as the Hooray and a bit smaller but also 5k less.
https://www.recteq.com/RT-A850-WyldSide-Argentina-Style-Grill-V2
That one looks great and is a bargain!I just received this Argentine style grill that is made in England. I had a hard time finding what I wanted here in the states, all high cost and very few that are stainless steel. They do not ship to the US but I was able to have it ship to my parent company in Germany then transport to here on one of our company shipments. I have the bricks (Chicago Common) and will add this as the 3rd grill of my outdoor grilling station.
https://www.sunshinebbqs.com/stainless-built-in-brick-bbq-diy-grill-kit-with-argentinian-adjustable-heights.html
This. Although i know traeger used to recommend only their pellets in their smokers. Even though theirs aren’t the best.If think so....it seems that the differences i see are just around how clean they burn. Any pellets should work in any grill id think.
All the pellet grill companies strongly recommend their own pellets, but the truth of the matter is they are all interchangeable. I got that direct from someone who owns one of those companies.This. Although i know traeger used to recommend only their pellets in their smokers. Even though theirs aren’t the best.
lumberjack and cookin pellets do a great job and are 100% wood FYI.
They don't seem like real wood to me...by the way, if you guys haven't seen this, it's worth the watchAll the pellet grill companies strongly recommend their own pellets, but the truth of the matter is they are all interchangeable. I got that direct from someone who owns one of those companies.
And while they are all interchangeable, I distrust the Traeger pellets. There is just something off about them.
So i always wondered. How do you track who is eligible to win? Like how do you compile a list of everyone that followed that account and tagged two people?I only did a measly 20 pounder, but it came out AMAZING. Got a new method for the turkey from now on.
Here's my bird.
Oh, and I'm hosting a give away for that $1400 Argentinian Grill if anyone wants to enter.
The brand that is paying me for this has an app that will pull all the names and all the new follows and cross reference them into a list of all eligible people and then a randomizer chooses one person to win.So i always wondered. How do you track who is eligible to win? Like how do you compile a list of everyone that followed that account and tagged two people?
If the winner doesn't claim it, I'll take it.The brand that is paying me for this has an app that will pull all the names and all the new follows and cross reference them into a list of all eligible people and then a randomizer chooses one person to win.
The hardest part is getting the winner to reply. When you message someone out of the blue with something like, "You just won the contest..." some people might think that was spam. Seriously, I have had less than 50% response rate for people who have won contests like this and had to go to the next person on the list multiple times. And I'm sure there are people out there that have won but never responded to the DM who say, "Man, I never win anything."
Inside skirt steak. Lots of marbling. Coat liberally with steak seasoning and grill over high heat. Slice thin across the grain.Need a good suggestion on steak cuts that will serve a lot of people
Oldest wants steak for his birthday and we have some limited family coming by. Some people like it, some don’t, and not positive everyone will come or not, so don’t really want to get individual cuts for everyone and then have a bunch of leftover steak
so what’s the best cut that I could grill like a normal steak and slice up for people? I’d guess maybe 5-6 adults and a couple kids that will eat it
Beef TenderloinNeed a good suggestion on steak cuts that will serve a lot of people
Oldest wants steak for his birthday and we have some limited family coming by. Some people like it, some don’t, and not positive everyone will come or not, so don’t really want to get individual cuts for everyone and then have a bunch of leftover steak
so what’s the best cut that I could grill like a normal steak and slice up for people? I’d guess maybe 5-6 adults and a couple kids that will eat it
Adding flank to this good list of suggestions. Cooks whole, slices up nicely, can find them bigger than skirt (another delicious choice), takes a marinade well. Did a lot of oil, soy sauce, lime juice, lime zest, garlic, cilantro, sugar this summer and it always delivered. Some might call this a carne asada marinade but nobody needs to know.Beef Tenderloin
Rib (Prime Rib)
Picanha
Tri Tip
Tri tip is my go to here. Quick and delicious. They usually come 3lb each. So. Maybe grab two and your good. Could eat straight up. Make sliders. Whatever really.Need a good suggestion on steak cuts that will serve a lot of people
Oldest wants steak for his birthday and we have some limited family coming by. Some people like it, some don’t, and not positive everyone will come or not, so don’t really want to get individual cuts for everyone and then have a bunch of leftover steak
so what’s the best cut that I could grill like a normal steak and slice up for people? I’d guess maybe 5-6 adults and a couple kids that will eat it
I'm going tenderloin here too. Cook it hot and fast to 125 or so let it rest up to temp. Cook some mushrooms, and everyone is happy.Need a good suggestion on steak cuts that will serve a lot of people
Oldest wants steak for his birthday and we have some limited family coming by. Some people like it, some don’t, and not positive everyone will come or not, so don’t really want to get individual cuts for everyone and then have a bunch of leftover steak
so what’s the best cut that I could grill like a normal steak and slice up for people? I’d guess maybe 5-6 adults and a couple kids that will eat it
I do this any time I want turkey. This recipe is flawless.Franklin's method is money for breast only.
Remove skin.
Coat with 4:1 S& P Rub
Smoke at 270 for probably 2-4 hours, until golden but not finished cooking. Skin side up.
Double wrap in heavy duty foil, add 1 pound butter. Flip breast skin side down
Cook unit 160 internal.
Rest until it drops to 140.
Slice and serve and dunk in the butter as you serve.
I assume no brine prior, given the salt-heavy rub?I do this any time I want turkey. This recipe is flawless.
I'm confused on the remove skin then flip skin side down commentI do this any time I want turkey. This recipe is flawless.
I wrote that recipe backwards. it should be 1:4 Salt to Pepper. I will edit the original. Sorry.I assume no brine prior, given the salt-heavy rub?
Cook it for the initial smoke period with the breasts up (where you removed the skin). When you foil and add the butter put the breasts down in the butter.I'm confused on the remove skin then flip skin side down comment
No brine. I think the specific rub from Franklin is one part salt to two parts pepper.I assume no brine prior, given the salt-heavy rub?
Yes, I was skeptical initially about removing the skin as well. Essentially what happens is you get the smoke into the actual meat of the bird with the breasts up, which turns a beautiful golden brown, and then the use of the butter (after you foil the bird and flip it) acts as the fat you need to create moisture/flavor by basting the meat through the end of the cook. It's brilliant.I'm confused on the remove skin then flip skin side down comment
Yes? http://www.simplecomfortfood.com/2015/11/30/franklins-smoked-turkey-breast/Franklin's method is money for breast only.
Remove skin.
Coat with 1:4 S& P Rub
Smoke at 270 for probably 2-4 hours, until golden but not finished cooking. Skin side (breasts) up.
Double wrap in heavy duty foil, add 1 pound butter. Flip breast side down in the butter.
Cook unit 160 internal.
Rest until it drops to 140.
Slice and serve and dunk in the butter as you serve.
It's very simple and you'll never cook a breast differently ever again. That one seems like a variation. Use this one:Yes? http://www.simplecomfortfood.com/2015/11/30/franklins-smoked-turkey-breast/
Wife bought a turkey breast for me to smoke, thinking about doing this to it.
You sonofa!I wrote that recipe backwards. it should be 1:4 Salt to Pepper. I will edit the original. Sorry.
If I get a truly fresh turkey breast that hasn't had any previous injection I will sometimes do a 24 hour 1:1:1 brine, but I'm not convinced it really makes any difference. The key here is really the hot and fast cooking, removing the skin, and loads of butter.
4 cups of rub per breast?It's very simple and you'll never cook a breast differently ever again. That one seems like a variation. Use this one:
Franklin BBQ Turkey Breast
That has to be a misprint. I season VERY generously and it may be more like 4 tablespoons per breast.4 cups of rub per breast?
The ingredients list says "generous 1/4 cup rub", so I suspect that's the correct amount.That has to be a misprint. I season VERY generously and it may be more like 4 tablespoons per breast.
Yeah, misprint, should be 1/4 cup of rub; 1 par salt and 2 parts pepper.4 cups of rub per breast?
Slightly more pepper, IMO. If you ever watch Aaron cook he typically adds the premix S&P and then adds pepper in addition to that. Typical Central TX BBQ ranges from 4:1 P:S to 10:1 P:S.Yeah, misprint, should be 1/4 cup of rub; 1 par salt and 2 parts pepper.
Tri-Tip would be mine here too.Tri tip is my go to here. Quick and delicious. They usually come 3lb each. So. Maybe grab two and your good. Could eat straight up. Make sliders. Whatever really.
They've got some good stuff there and more reasonable than SRF for sure. I've been using Wildfork a lot lately and have been very impressed with their Wagyu and Prime Beef.So Christmas is a little different this year. My folks are having people over in shifts on Christmas Eve. We're doing brunch over there and coming home and doing Christmas Eve as just our family of six. We've never done this. So I'm cooking something special for Christmas Eve. Not sure what. I'm thinking either a tenderloin or a prime rib. I'm thinking of reaching out to the Hassell Cattle Company for an epic roast. Their beef has ridiculous marbling for the buck.
I'm debating on what sort of rub to put on the outside. Too much pepper and my 4 year old wrinkles her nose. Can't go with a lot of rosemary because my wife wrinkles her nose. I'm thinking maybe smoke it till 115-120 then crank the GMG up to 450-500 for maybe 20 minutes and crust up the outside. More of a typical roast, with smoke of course, rather than grill marks and such. Maybe put a bunch of carrots, fingerling potatoes, etc down at the bottom of the pan. Hmmmmm...
They take the cattle up from Texas to much cooler climates when it gets hot. Evidently cool cows have better meat. I don't get the science, but the end results are fantastic.They've got some good stuff there and more reasonable than SRF for sure. I've been using Wildfork a lot lately and have been very impressed with their Wagyu and Prime Beef.
Interesting, but the equatorial dwelling bovines I've dined on over the years might disagree. They claimed to simply be the victims of bad genetics, not environment.They take the cattle up from Texas to much cooler climates when it gets hot. Evidently cool cows have better meat. I don't get the science, but the end results are fantastic.
I know nothing about smoking cheese except the little I’ve read online. Some places say 1-2 hours, some say 2-4 hours. I pulled mine at 3 because the color on the outside of the cheese got to the color of the smoked cheese I buyCowboysfan8 said:I have an old vertical propane smoker
I ordered a pellet tube and a bag of pellets from amazon
Im attempting to smoke cheese today for the first time
I love me some smoked cheese