You'll love the smoke taste on the steaks. It's not a great searing tool but I've not had any trouble presenting a great juicy steaks from the smoker.
Pulled pork.. yum! Smoking with set temps makes smoking so darn easy that even I can do it.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Pulled pork.. yum! Smoking with set temps makes smoking so darn easy that even I can do it.
K
KOLIO
Guest
I picked up a jar of smoked salt in the spice aisle & although expensive vs standard table salt,it's well worth the cost.
Needless to say,it didn't last too long,went through it in no time.
I'm gonna try this in my electric pressure smoker in the next few days,this little cooker is perfect for things like this.
I go with kosher salt in my rub. Smoke it directly on the meat.
I'm a huge pepper freak. Love pepper on everything. Not so much a salt guy. I do like a bit of salt however. Smoked salt might make me a real fan. I'll definitely give it a go. Would be fun to share if nothing else.
It looks like I'm going to be smoking a Boston Butt myself this weekend. The butcher told my wife that the butts would be on sale tomorrow for .99 a pound. Count me in.
I have my pork butt rubbed and resting. I'll put it on the smoker around six in the morning. I'll have the temps low.. around 180F.. laying on a lot of smoke. I bought some good looking German sausages that I'll be smoking as well. Around eight I'll crank the heat up to around 220f and spritz my butt with some apple juice every hour. Eleven AM I'll pan up the roast and turn up the temps to 250F. Should be ready to pull around six. The sausages... new to me. They might be ready to leave the smoker around ten... We'll see. I'll warm them up as the butt is finishing up. I want to smoke them slow so I'm starting them while the smoker is at low temps.
I bought myself an iDevices mini thermometer for $39 at Bass Pro yesterday. Slick little bugger magnets to the side of the grill and transmits the temp via bluetooth to my phone. Way easier setup than my last wireless thermometer and I'm only lugging around my smartphone which I would be anyway. Plus, the app allows for up to four probes at a time should i really get my smoke on.
Also, wanted to play with the smoker, so I improvised on some chicken legs. Just a touch of chicken rub from Traeger under the skin, i let them smoke at ~160 for an hour with hickory, then cranked it up to 350 until the internal temp was 180. Pink, juicy, smoky flavor to the bone, like the giant turkey legs you get at the county fair. The eight of them disappeared before I could put sides out, so it turned out to be a snack.
olbriar, I was skeptical when you first mentioned getting a pellet smoker / grill, but I am sold now after just burgers, dogs, steaks, and chicken. I'll do a butt next weekend as I stocked up on pellets. I haven't had it enough to get a feel for the consumption rate. I have ~35# of hickory and 40# of apple on hand now, so I'm confident I have enough to make the 15-18 hours smoke.
Also, wanted to play with the smoker, so I improvised on some chicken legs. Just a touch of chicken rub from Traeger under the skin, i let them smoke at ~160 for an hour with hickory, then cranked it up to 350 until the internal temp was 180. Pink, juicy, smoky flavor to the bone, like the giant turkey legs you get at the county fair. The eight of them disappeared before I could put sides out, so it turned out to be a snack.
olbriar, I was skeptical when you first mentioned getting a pellet smoker / grill, but I am sold now after just burgers, dogs, steaks, and chicken. I'll do a butt next weekend as I stocked up on pellets. I haven't had it enough to get a feel for the consumption rate. I have ~35# of hickory and 40# of apple on hand now, so I'm confident I have enough to make the 15-18 hours smoke.
I'm so happy you like it. It's so easy to put some great smoke on. My pork butt and German sausages turned out great Sunday. While I smoked my stuff, I mowed three lawns, did my laundry, and watched football with my son. Great smoking and so little attention... can't be beat.
That BT thermometer sounds very interesting. I will be investing in something like that for sure.
That BT thermometer sounds very interesting. I will be investing in something like that for sure.
Let me know if you have any questions about it. I've only used it once and I already like it better then my last wireless thermometer. I'll see how it works under other circumstances.
For sure, let me know how happy you are with it. I'm quite interested.
Common sense will dictate that you can't sync it to more than one device.
I have no common sense. Here is a link to one on Amazon.http://www.amazon.com/iDevices-IGR0...=UTF8&qid=1444732003&sr=8-2&keywords=igrill+2
I'll keep you posted as I use it more.
K
KOLIO
Guest
Gonna put my 'lil pressure smoker to use this weekend:
The local grocery had some whole fresh mushrooms marked-down 50%,looking at some stuffing recipes.
Italian sausage/garlic/cream cheese sounds like a winner to me.
http://www.smokingmeatforums.com/t/149909/smoked-stuffed-mushrooms
The local grocery had some whole fresh mushrooms marked-down 50%,looking at some stuffing recipes.
Italian sausage/garlic/cream cheese sounds like a winner to me.
http://www.smokingmeatforums.com/t/149909/smoked-stuffed-mushrooms
K
Kaat72
Guest
I was thinking... Baked bacon with creamy cheese plus cilantro in, and a topping of Gouda cheese
Oh, and I keep them in tin foil the first part of the grilling time, so they stay juicy.
Mushrooms is something I have never tried on the grill or smoker.... The wife has baked her one stuffed mix in the oven many times. I will have to give them a go on the smoker. They look wonderful!
I'm thinking about some k-bobs for this weekend. I'll be down at the cabin and expecting two other couples. I'm not in a burger or dog mood. I knocked it out of the park two weeks ago with some rib-eyes. That will be impossible to replicate or better. I thought about some pork but I smoked sausages and Boston butt last weekend at home. I'm hungry for something different.
K-bobs might be the answer. Chunks of steak, chicken, shrimp, and hot sausage with bell peppers, onions, mushrooms, and pineapple between them.
K-bobs might be the answer. Chunks of steak, chicken, shrimp, and hot sausage with bell peppers, onions, mushrooms, and pineapple between them.
K
KOLIO
Guest
K-bobs sounds like an excellent choice!
I just finished watching an episode of America's Test Kitchen & coincidentally,they did some bacon-wrapped scallop kebabs on the grill.
https://www.americastestkitchen.com...-bacon-wrapped-scallops?ref=Recipe_feature_20
Man,I need a career change,talk about job satisfaction................
K
Kaat72
Guest
K-bob is when you skew everything on a bamboo stick, right?
Like Russian or Moroccan shashlik, or Indonesian sateh?
Kebab is Turkish lamb, calf or chicken on a skewer.
At least, here it is
Google for a good Indonesian/Bali recipe for sateh beef or chicken (with sauce).
Like Russian or Moroccan shashlik, or Indonesian sateh?
Kebab is Turkish lamb, calf or chicken on a skewer.
At least, here it is
Google for a good Indonesian/Bali recipe for sateh beef or chicken (with sauce).
I'm going to do Pizza on the grill on Saturday, then toss a butt in for dinner Sunday. I'll prep the butt tonight with rub and let it sit in the fridge until tomorrow night. I'll put it in around midnight for an approximate 5PM dinner. I'll get a chance to see how the iDevices thermometer works on a long smoke. It's also ideal for a butt as I don't have to wander into the back yard and open the grill to get the temp.
Need 400° F for the pizza (if unsure), Lol. Smoked pizza... Curious, plz tell us how it goes!
Oh wow! Looks interesting. A pizza place done something similar here with Ranch dressing.. Do it up! Oh.. Maybe a thin crust would less likely to burn in a grill/smoker? Neat ideas, for sure.
Time to make a rub for the pulled pork.
Pulled pork in. First test fro both the Traeger and the iDevices thermometer. The complaint I had with the Oregon Scientific thermometer is it would shut off the probe after 8 hours.
K-bob is when you skew everything on a bamboo stick, right?
Like Russian or Moroccan shashlik, or Indonesian sateh?
Kebab is Turkish lamb, calf or chicken on a skewer.
At least, here it is
Google for a good Indonesian/Bali recipe for sateh beef or chicken (with sauce).
Correct Kaat. It works the best with steak on both ends. Beef constricts when grilled and helps hold the rest of the goodies on the skewer so they rotate when you turn the skewer over. I did beef-bell pepper-chicken-pineapple-polish sausage-mushroom-steak skewers. I did my shrimp on separate skewers because they cook so quickly. They turned out great. I marinated my steak chunks in Allegro marinate, Montreal steak seasoning, and beer. I marinated my chicken chunks in pineapple juice.
I use metal skewers. They get very hot so gloves are a must. Wood skewers work best for not getting too hot to handle but they are one time use only. There is a limit to how many you can get on a grill at a time. When you are feeding ten adults and some little guys, you need to eat in shifts or try to warm them up when the last are done. Kids and parents ate first.... grandparents ate last.
We had a great tossed salad, baled beans, and potato salad with dinner and afterwards a super tasty carrot cake for desert. We all ate too much... that's what camping is all about lol.
I hope your pulled pork was great. That is really smoking low and slow. I normally smoke mine in twelve hours. How was pork and how happy were you with your new thermometer?
Tonight I ran to the store and bought some hot dogs. We ate so much over the weekend that we wanted something quick and easy. I couldn't help but notice that some beautiful racks of ribs were still left in the meat department though marked down substantially this weekend. Just my luck to miss out on those.
I have to do my smoking on weekends. I just don't have time during the work week.
The pork was ready more for brunch instead of mid afternoon lunch, so it was more like 12 hours on the Traeger. With the boys in the house it was gone before noon. Who knew, pulled pork for breakfast.
As far as the thermometer, worked like a charm and I couldn't be happier with it. Half the price of a traditional remote thermometer and much better on the smart end by taking advantage of a smart phone. I was able to add a profile for pulled pork, charted the temp progression during the night, and was there at a glance.