Things We're Cooking

[PnkPanther]

Grilled Fried wings

Dredged in corn starch seasoned s,p,&g
Seasoned with r butts are smoking spicey rub
Cooked over hickory and cherry
Glazed with Carolina sauce
Served with icebox pickles

 

[Across The Field]

What pellet flavor did you use?

Hickory. I didn't realize they made 8 different flavors, so I'm going to have to order some different ones.

 

[Across The Field]

View attachment 210432 View attachment 210433 View attachment 210434 View attachment 210435 Grilled Fried wings

Dredged in corn starch seasoned s,p,&g
Seasoned with r butts are smoking spicey rub
Cooked over hickory and cherry
Glazed with Carolina sauce
Served with icebox pickles

Those look mighty tasty

 

[FaCe-LeE-uS]

Hickory. I didn't realize they made 8 different flavors, so I'm going to have to order some different ones.

Yep. Since I haven't tried any others I'm very curious if the differences are even that noticeable. I'm sure in particular meats without additives you'll notice it more. But things like poppers you obviously wouldn't.

 

[Across The Field]

Yep. Since I haven't tried any others I'm very curious if the differences are even that noticeable. I'm sure in particular meats without additives you'll notice it more. But things like poppers you obviously wouldn't.

One thing I've done before that definitely soaks up the smoke flavor is a meatloaf. I did one last year for my in-laws when they came down to go to a Buckeyes game with my wife. Did 3 lbs overall - 1 lb of 80/20, 1 lb of 90/10, and 1 lb of ground bison. I mixed it all together and split it into two sections, one bottom part that I created a pocket in and stuffed it with muenster cheese, and then one top part to seal it in. It was the best meatloaf I've ever had, and I can't wait to do it again this fall.

 

[FaCe-LeE-uS]

One thing I've done before that definitely soaks up the smoke flavor is a meatloaf. I did one last year for my in-laws when they came down to go to a Buckeyes game with my wife. Did 3 lbs overall - 1 lb of 80/20, 1 lb of 90/10, and 1 lb of ground bison. I mixed it all together and split it into two sections, one bottom part that I created a pocket in and stuffed it with muenster cheese, and then one top part to seal it in. It was the best meatloaf I've ever had, and I can't wait to do it again this fall.

Holy shit that sounds epic... Care to divulge the full recipe? I think I’m going to have to try that ASAP!

 

[Across The Field]

Holy shit that sounds epic... Care to divulge the full recipe? I think I’m going to have to try that ASAP!

Not a problem. A lot of this, the seasoning particularly, wasn't measured out. I just sort of go off of what I think will work, but I'll try and give approximations:

1 lb 80/20
1 lb 90/10
1 lb ground bison
2 eggs
1 cup panko crumbs
~2 tbsp garlic powder
~2 tbsp onion powder
~2 tbsp Worcestershire sauce
~1 tbsp each of cumin, cayenne, parsley, smoked paprika, red pepper flakes, salt, and pepper - mixed together and worked into the ground beef mixture
6-8 slices of muenster cheese

Smoked it at 225 for about 4.5 hours, added BBQ sauce with a brush over the top of the meatloaf for the last 45 minutes. Should get up to around 155-160, then take it off and rest under a foil tent for about 10 minutes.

The one thing I'd say that I learned is to make sure the base layer of meatloaf has enough of a pocket to put the cheese in, and when I do it next I'll probably put 2/3 of the mixture as the base and 1/3 as the cap to make sure the cheese doesn't seep out the side at all, which it did a little bit last time I did it.

Hickory is a really good wood, but you can use just about anything you like, and the meat will really soak it in.

 

[DHoey]

I did up an 8 pound pork shoulder and two spatchcocked chickens Saturday on the Pit Boss. Brined the chicken in a lemon brine and the pork in a AC vinegar/apple juice combo. Both rubbed down well with some home made stuff. Meat went on at 9:30, chickens were pulled at 2:30, pork at 4:30. Had it set at 225 until I texas crutched the pork after I took the chicken off, then set to 250 until it hit 190.

If you guys have a WinCo close by, try and buy your spices for your rubs there. It will save you big time.

 

[DHoey]

Not a problem. A lot of this, the seasoning particularly, wasn't measured out. I just sort of go off of what I think will work, but I'll try and give approximations:

1 lb 80/20
1 lb 90/10
1 lb ground bison
2 eggs
1 cup panko crumbs
~2 tbsp garlic powder
~2 tbsp onion powder
~2 tbsp Worcestershire sauce
~1 tbsp each of cumin, cayenne, parsley, smoked paprika, red pepper flakes, salt, and pepper - mixed together and worked into the ground beef mixture
6-8 slices of muenster cheese

Smoked it at 225 for about 4.5 hours, added BBQ sauce with a brush over the top of the meatloaf for the last 45 minutes. Should get up to around 155-160, then take it off and rest under a foil tent for about 10 minutes.

The one thing I'd say that I learned is to make sure the base layer of meatloaf has enough of a pocket to put the cheese in, and when I do it next I'll probably put 2/3 of the mixture as the base and 1/3 as the cap to make sure the cheese doesn't seep out the side at all, which it did a little bit last time I did it.

Hickory is a really good wood, but you can use just about anything you like, and the meat will really soak it in.

Stuffed meatloaf is awesome. Saw an episode of Meat Eater and copied his recipe a few times. Grilled spinach and onions, roasted pine nuts and gouda stuffed in it. Fucking delicious!!!

 

[PnkPanther]

Ribs on Weber rotisserie

 

[mcnabb7542]

so I missed out on some brisket that was marked down so I got some butts rolling today

 

[ATL96Steeler]

3-2-1 ST. Louis Style Spare Ribs (my version)


I’ve been itching to do another low and slow and I’ve been wanting to do a brisket, but decided I would walk before I run and went with a 3-2-1 version of a six hour cook with 3 slabs of STL style spare ribs.

3…hours smoking…I’m so programmed to have a pan of liquid in my long cooks. No apple cider around so I had a pan of 100% cranberry juice with some rum for the 1st 3 hours of the cook. Averaged 228 degs over this stretch…near spot on my 225 target, with internal about 173 (targeting 190-195).





2…hours wrapped…Getting ready to wrap these boys and they were already near falling off the bone so I cut the foil wrapped time from 2 hours to 1 hour…232 average temp, internal now at 181. I wrapped them right after this pic.





1…more hour unwrapped and sauce time….normally this the last hour…(I went 1 hr 45 mins) saucing about every 15 mins. 238 was my average pit temp, pulled them off when they hit 192 internal with a nice bark…they finished up at 196.



See that bone (popped out during handing, they were that tender)...I'm glad I went with the longer sauce time to create that bark to keep them from falling off the bone too much.

Tasty.

 

[FaCe-LeE-uS]

3-2-1 ST. Louis Style Spare Ribs (my version)


I’ve been itching to do another low and slow and I’ve been wanting to do a brisket, but decided I would walk before I run and went with a 3-2-1 version of a six hour cook with 3 slabs of STL style spare ribs.

3…hours smoking…I’m so programmed to have a pan of liquid in my long cooks. No apple cider around so I had a pan of 100% cranberry juice with some rum for the 1st 3 hours of the cook. Averaged 228 degs over this stretch…near spot on my 225 target, with internal about 173 (targeting 190-195).

View attachment 211730



2…hours wrapped…Getting ready to wrap these boys and they were already near falling off the bone so I cut the foil wrapped time from 2 hours to 1 hour…232 average temp, internal now at 181. I wrapped them right after this pic.

View attachment 211731



1…more hour unwrapped and sauce time….normally this the last hour…(I went 1 hr 45 mins) saucing about every 15 mins. 238 was my average pit temp, pulled them off when they hit 192 internal with a nice bark…they finished up at 196.

View attachment 211732

See that bone (popped out during handing, they were that tender)...I'm glad I went with the longer sauce time to create that bark to keep them from falling off the bone too much.

Tasty.

Well done sir. I can almost taste it by how amazing those look!

 

[FaCe-LeE-uS]

View attachment 211672 so I missed out on some brisket that was marked down so I got some butts rolling today

 

[PnkPanther]

Jerk ribs

 

[ATL96Steeler]

A little weekday homemade pizza night (well kinda...store bought sauce and crusts).

550 degrees, 5 mins. delivers that crispy crust the wifey likes.

 

[night]

A little weekday homemade pizza night (well kinda...store bought sauce and crusts).

550 degrees, 5 mins. delivers that crispy crust the wifey likes.

View attachment 214232

View attachment 214233

If you're ever interested in how to make pizza dough from scratch I highly recommend the book Flour, Water, Salt, Yeast by Ken Forkish. I can give a recommendation on sauce too but I find people have different tastes for their favorites of those.

 

[ATL96Steeler]

If you're ever interested in how to make pizza dough from scratch I highly recommend the book Flour, Water, Salt, Yeast by Ken Forkish. I can give a recommendation on sauce too but I find people have different tastes for their favorites of those.

Thanks...I've actually had some homemade sauce and you're right...it can get tricky.

The dough...if I can get a crispy edge on it...everything else seems to work.

 

[ATL96Steeler]

Labor Day weekend....BRISKET TIME!!!

Got my Signals temp controller and the Billows fan unit (used the Signals several times already will post a review on both after this cook).

Medium sized one...13lbs

Pics to follow.

 

[PnkPanther]

More wings