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BrentC5Z
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PostPosted: Jul 02, 2015 11:08 am    Post subject: Reply with quote

E.J. wrote:
BrentC5Z wrote:
E.J.,
Please tell me how you prepared/cooked the ribs.


They were just preseasoned St. Louis style ribs from Costco. Took them out of package, placed them on the grill at 275F for 4 hours. Pulled them off and let them sit for about 20M covered in foil. Ate them. Laughing

They were fantastic, pull off the bone with your fingers tender.



I like your style.

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BrentC5Z
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PostPosted: Jul 03, 2015 4:00 pm    Post subject: Reply with quote

Today's Traeger work. 18chicken legs, one bottle Traeger chicken rub, 2.5 hrs on smoke. 200*-225*.
Little salty for a "rub" would suggest just a light sprinkling. Hickory and mesquite 50/50 blend of pellets.












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E.J.
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PostPosted: Jul 03, 2015 5:08 pm    Post subject: Reply with quote

^^^*. Nice, that chicken leg holder thing is great! That'd be perfect for game day chicken leg appetizers.

Here's dinner.

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Okie Boarder
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PostPosted: Jul 04, 2015 11:35 am    Post subject: Reply with quote

Looks good guys...that rack for the legs is cool.

Got a pork butt going in my stick burner.






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PostPosted: Jul 05, 2015 6:39 am    Post subject: Reply with quote

Got a good bark and wrapped it for the finish.




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E.J.
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PostPosted: Jul 05, 2015 6:26 pm    Post subject: Reply with quote

BrentC5Z wrote:
E.J. wrote:
BrentC5Z wrote:
E.J.,
Please tell me how you prepared/cooked the ribs.


They were just preseasoned St. Louis style ribs from Costco. Took them out of package, placed them on the grill at 275F for 4 hours. Pulled them off and let them sit for about 20M covered in foil. Ate them. Laughing

They were fantastic, pull off the bone with your fingers tender.



I like your style.


So today, due to time & plans, went 5 hours at 225F, sprayed with apple juice every hour first 2, placed in foil next 2(with a big spritz before closing) hours and then an hour out again.

Results....meh, same....not worth the trouble.
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BrentC5Z
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PostPosted: Jul 09, 2015 6:22 am    Post subject: Reply with quote

Good to know! Funny how that works sometimes.
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goofyboy
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PostPosted: Jul 09, 2015 8:18 am    Post subject: Reply with quote

There are more and more people going to a hot and fast smoke. higher temps (300 - 350) for a shorter period of time. there is not a noticeable difference, as long as you don't burn the meat.
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E.J.
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PostPosted: Jul 24, 2015 5:36 pm    Post subject: Reply with quote

Did some carne asada tonight, turned out great. Quick, so not sure the flavor bump was crazy(bout 15 minutes). That said, they were awesome. Maybe should have gone slow.. Confused

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PostPosted: Jul 24, 2015 8:05 pm    Post subject: Reply with quote

Nice...love me some carne asada!
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E.J.
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PostPosted: Jul 31, 2015 12:17 pm    Post subject: Reply with quote

With football season quickly approaching, I decided I'd try out these appetizers, thanks to OkieBoarder for the recipe link. Going on the grill for 1.5 hours.



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PostPosted: Aug 01, 2015 5:00 am    Post subject: Reply with quote

Nice! I think that was vette or goofyboy that gave the link to that recipe. I've never tried the ABT's with little smokies...what did you think doing them that way?
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E.J.
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PostPosted: Aug 08, 2015 8:01 pm    Post subject: Reply with quote

Did pulled pork sandwiches tonight...

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Bambamski
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PostPosted: Aug 09, 2015 6:09 am    Post subject: Reply with quote

Ej. How long did you smoke that for?

We have done our butts on high heat short periods and low heat for long smokes. We prefer the lower heat. Our butts are usually 12 to 14 hours and internal temp 200-205 internal temp.

I like a little more of a bark as well kind of like Okies. We did some of the little Costco pork tenderloins last night. 4 hours on about 185. Internal temp around 150. Those are about my favourite. Bad Byron's rub and pork doesn't get much better than that.

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E.J.
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PostPosted: Aug 09, 2015 6:54 am    Post subject: Reply with quote

9 hours. First 3 hours on rack @ 225F, then moved to pan and bumped to 250F. Went to internal temp of 190F.

Turned out good. Wasn't fantastic, knock your socks off, but I'd do it again.

I've got A LOT of meat leftover.
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eeven73
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PostPosted: Aug 09, 2015 8:55 am    Post subject: Reply with quote

I wrap in foil after 4 or so hrs of smoking on butts.

Locks in moisture and gets to temp a few hrs faster.

Fall apart shred and the bark firms right up in 15 min of being open.

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Okie Boarder
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PostPosted: Aug 10, 2015 5:28 am    Post subject: Reply with quote

I do about the same. I have found I like the outcome of doing the hot and fast method with the pork butts. I usually try to hang around 275-300* and cook in the open for a few hours to get a nice bark, then wrap in foil. I usually try to go up to 200-205* IT then pull it out for a rest. If I am ahead of schedule and it isn't time to eat yet, I wrap in a couple towels and throw it in a pre-warmed cooler. It can hold like that for almost 3 hours and still be about 165-170*.
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Okie Boarder
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PostPosted: Aug 10, 2015 12:18 pm    Post subject: Reply with quote

Cooked a turkey breast and eye of round roast on the smoker to slice for lunch meat. Turned out delicious...We sliced about a pound of each and vacuum sealed the rest and put it in the freezer.


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E.J.
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PostPosted: Sep 12, 2015 8:28 am    Post subject: Reply with quote

Fired up the grill this AM for a little health food for breakfast!

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BrentC5Z
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PostPosted: Sep 12, 2015 10:52 am    Post subject: Reply with quote

Love it. I'll cook 3lbs at a time on there. Keeps the kitchen much cleaner.
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PostPosted: Sep 13, 2015 7:19 am    Post subject: Reply with quote

Brilliant!
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get_sum
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PostPosted: Sep 15, 2015 6:07 am    Post subject: Reply with quote

I recently got the Texas Elite... the BIG boy.. I've only been home long enough to cook a set of baby backs and one pork butt on it.... However, I may just switch Okie Boarder over to the pellet side after the 26th... I'm hosting a little BBQ dinner for some close friends and family.

However, I will say the Okie's brining abilities on Turkey are crazy good... Dude makes the best turkey out there. PERIOD!

Oh and BTW, I'm back... Cool

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E.J.
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PostPosted: Mar 04, 2017 6:00 pm    Post subject: Reply with quote

Steaks & artichokes tonight, actually smoked some bacon this morning as well. Laughing

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PostPosted: Mar 06, 2017 5:55 am    Post subject: Reply with quote

Looks good. How does the artichoke turn out on the smoker?
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E.J.
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PostPosted: Mar 06, 2017 6:05 am    Post subject: Reply with quote

Good. I steamed them before, then put some lemon, olive oil, salt and pepper & just threw them on with the steaks to char them up a bit. I love an artichoke.
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PostPosted: Mar 06, 2017 7:12 am    Post subject: Reply with quote

Ah, ok. I'm going to have to try that some time.
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E.J.
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PostPosted: Mar 19, 2017 4:20 pm    Post subject: Reply with quote

Did a tri-tip tonight. Smoked it for 5 hours, then in foil @ 350F for 20M. It was tasty.



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PostPosted: Mar 20, 2017 11:59 am    Post subject: Reply with quote

I bet that tasted as good as it looks. I did a pork shoulder and whole chicken Saturday. I used the chicken in our tasty pot pie recipe last night.
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Bambamski
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PostPosted: Mar 21, 2017 1:34 pm    Post subject: Reply with quote

I'm super hungry and that looks really good.

I bought a giant pork shoulder, bone in on Sunday and hope to smoke it this weekend.

We've owned a smoker for a number of years now and we've never really done much red meat on it. The Tri tip? I'm not familiar with that cut, I don't think our stores carry that here. Would that be the same as a top sirloin? Rump?

It looks great!

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E.J.
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PostPosted: Mar 21, 2017 3:36 pm    Post subject: Reply with quote

https://en.m.wikipedia.org/wiki/Tri-tip

Love me some tri-tip, it's cheap & Costco have them preseasoned and ready to go here. That above was like $15. Tasty & easy, I was really happy with how it turned out. Assume I will continue with that exact cook, minimum once a month until the snow flies.
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PostPosted: Mar 22, 2017 6:35 am    Post subject: Reply with quote

E.J., Costco has an awesome one branded as "Morton's Of Omaha Steakhouse" flavor. Way, way better than the Kinder's and other pre-marinated ones they sell. I only prefer one other pre-marinated TT to that, and it's only available at a small butcher shop around an hour drive from my house (Swingles Meat Co in Jackson, CA).
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PostPosted: Mar 23, 2017 9:26 am    Post subject: Reply with quote

E.J. wrote:
https://en.m.wikipedia.org/wiki/Tri-tip

Love me some tri-tip, it's cheap & Costco have them preseasoned and ready to go here. That above was like $15. Tasty & easy, I was really happy with how it turned out. Assume I will continue with that exact cook, minimum once a month until the snow flies.


I've always liked to season myself so I can control the ingredients. Too many of the pre-seasoned items are loaded with crap.

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