Sounds good. I'm having some friends over who rave about my ribs. I'll be doing a 3-2-1 baby back ribs. They are going to make some sorta side in the Instapot thingy. 
-
After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.
Any Time is Grillin Time
- Thread starter olbriar
- Start date
Ribs.... difficult to beat ribs. Have fun sharing the yummy.
Well, as usual the guest list kept growing, so I'm smoking a few dozen chicken wings now too.
Six days left and still no hibachi.
Well, as usual the guest list kept growing, so I'm smoking a few dozen chicken wings now too.
Let the word slip out.. BBQ or Smoking, and you are certain to have guests. I considered coming over too.
Just a bit far for a day trip.
Anybody do car barbeque?
Are you talking this?
Or this?
Or this?
Let the word slip out.. BBQ or Smoking, and you are certain to have guests. I considered coming over too.
Simply beautiful! Man that looks good.
Tonight I'm doing it up big time. Grilled burgers and potato wedges lol. I may do some chicken tomorrow. The store had chicken pieces on sale that looked enticing. I may just grab up some boneless skinless breasts and do chicken cordon bleu. I can't remember doing the dish on the smoker. Anyone have any tips? I'll likely do a honey mustard glaze and try to get some smoke on them before turning up the heat. Sounds good.... I think I've talked myself into it lol.
Chicken cordon bleu is one of my favorites, but I haven't done it on the pellet pooper. Let me know how it turns out.
Tonight I grilled up some salmon and steak tips. Combined with garden salad (from my garden) and cous cous.
Tonight I grilled up some salmon and steak tips. Combined with garden salad (from my garden) and cous cous.
Chicken cordon bleu turned out pretty good. I opted to carve a pocket in the chicken breasts and stuffed them with ham and swiss. I've been known to take a meat hammer to the breasts and then roll them up with ham and swiss and wrap with bacon. Today's pieces were extra large... perfect for stuffing. I seasoned my chicken with coarse sea salt, coarse pepper, and poultry seasoning. An hour into my four hour cook at 250°, I started spritzing with dijon mustard, honey, and a bit of beer. I turned and spritzed every half hour and served the chicken when it reached 165°. I fixed some fresh asparagus spears in a foil tent to complete the meal. Olive oil, salt, and pepper and an hour on the grill makes amazing spears.
Kids couldn't decide what they wanted for supper, so I went tot the grocery store and got what looked tasty.
Turkey tenderloins wrapped in bacon on the traeger smoker.
Zucinini and Summer Squash coated with salt, pepper, and garlic grilled on the Traeger
and Crispy Crowns (small tater tots) coated in my homemade veggie rub in the oven.
Grocery store planning, $20 of ingredients, 10 minutes of prep, and 60 minutes of cooking.
Turkey tenderloins wrapped in bacon on the traeger smoker.
Zucinini and Summer Squash coated with salt, pepper, and garlic grilled on the Traeger
and Crispy Crowns (small tater tots) coated in my homemade veggie rub in the oven.
Grocery store planning, $20 of ingredients, 10 minutes of prep, and 60 minutes of cooking.
Looks mighty good. That squash looks fantastic. I miss my garden squash. I smoked out a chuck pot roast this weekend at the river. Third time was the charm. It turned out very tender and quite tasty. Everything tastes great when you are camping...
I found a new go to beef to smoke. Here it is packaged and sold as flatiron steak. It's actually a shank cut making it fairly thin and lean. It's priced around $6.50 a pound and is often found cheaper. I tried grilling a couple of these a number of years back and was very disappointed in them. A couple of days ago, I got off early, and smoked three of these steaks out. I rubbed them down with olive oil and seasoned with just a bit of garlic and coarse sea salt and coarse pepper. I smoked them for a couple of hours... maybe two and a half at 225° until an internal temp of 150° was reached. Spritzing with apple juice as they smoked. At the 150° mark I wrapped the steaks in foil along with the remaining apple juice. Another hour of smoking I removed the steaks at 195° and let them rest in a cooler while I got my veggies ready to serve. I cut the steak on the bias in generous slices. The meat was incredibly tender and juicy. Last night I took the second smoked steak that had set in the fridge over night and diced it up. I fixed some frozen noodles, added some mushrooms and mushroom soup, a can of beef consume and a small tub of sour cream. Threw in my flatiron steak and enjoyed some wonderful and easy beef and noodles. Last but not least, tonight I thinly sliced the last of the smoked steaks, steamed it in the MW with just a bit of beer, and served it on fresh buns with some horsey sauce.
Was some great eating on the cheap. This meat is great slow cooked. I'm dreaming and scheming of beef fajitas, szechuan beef, etc. The meat is ideal for many dishes.
Was some great eating on the cheap. This meat is great slow cooked. I'm dreaming and scheming of beef fajitas, szechuan beef, etc. The meat is ideal for many dishes.
"Flatiron" How did New York become a steak capital; Anybody know?
Rico ANDROID
Android Expert
I ordered one of these BT meat thermometers today. I went with the Morpilot six probe model.
What prompted the purchase was I was once again smoking three flat iron steaks today.
Steak and potato wedges tonight, beef stew tomorrow, and bbq beef sandwiches for Monday My smoker came with a temp probe so I had it inserted into the largest of the three steaks. When it reached the target temp of 190° (many trips out to check temp), I figured the smaller steaks were at or near 195° which would be dinner tonight and bbq Monday. I planned on the larger steak to finish cooking in the stew tomorrow. Just for kicks, I checked all three with an instant read thermometer, the large steak was ten degrees ahead of the other smaller steaks. Larger does not always cook slower... wow.
I need a better tool. Why not get a multi probe unit that's BT to my phone I say... hmmm.
What prompted the purchase was I was once again smoking three flat iron steaks today.
Steak and potato wedges tonight, beef stew tomorrow, and bbq beef sandwiches for Monday
My smoker came with a temp probe so I had it inserted into the largest of the three steaks. When it reached the target temp of 190° (many trips out to check temp), I figured the smaller steaks were at or near 195° which would be dinner tonight and bbq Monday. I planned on the larger steak to finish cooking in the stew tomorrow. Just for kicks, I checked all three with an instant read thermometer, the large steak was ten degrees ahead of the other smaller steaks. Larger does not always cook slower... wow.I need a better tool. Why not get a multi probe unit that's BT to my phone I say... hmmm.
Rico ANDROID
Android Expert
wow, so our trusty androids can be used to monitor the temp?
Just how cools is that? The unit on the right has a magnetic base and has ports for the probes to connect. It then will BT to your Android. You can set alarm temps as well as time cook and such. Each probe can be managed independently from the app.
I'm just stubborn. @Unforgiven purchased something similar over a year ago. I've considered one every since he posted the information but thought I could live without it.
I have for years lol. But.. why?
I shouldn't have been such a tight wad when I purchased my last smoker. They had a BT/WiFi unit that was a couple of hundred more. I thought.. pffft. But, now I wish I had gone the distance. How cool would it be to be out of BT range.. at the store or whatever and still be able to check your cooking temps? That WiFi model would be very sweet indeed.
I'm not sure on your model, but the new Traeger's let you adjust the temp too.
You can set temp targets and have it automatically adjust temps too!!! Like, meat reaches x temp, grill ups heat to y. It sounds great, but at a certain point, grilling must still involve standing around the grill with a beer making adjustments. 
Yes the GM WiFi will let you set smoking scenarios where after X time run to Y temp sort of thing. You can also adjust temp from your phone as well as turn the smoker on and off.
They sound very similar in concept and control. I did not see a spritz button or wrap button. I enjoy my time at the smoker. I think what I ordered will make things easier. Instead of running to the patio ever ten to fifteen when I'm nearing my target temp... I look at my phone. I think I will enjoy that... especially across the winter months. I will live without the WiFi. However... it still would have been a fun toy to mess with.
They sound very similar in concept and control. I did not see a spritz button or wrap button.
I enjoy my time at the smoker. I think what I ordered will make things easier. Instead of running to the patio ever ten to fifteen when I'm nearing my target temp... I look at my phone. I think I will enjoy that... especially across the winter months. I will live without the WiFi. However... it still would have been a fun toy to mess with.
@Unforgiven I am enjoying a noticeable decrease in pellet consumption with the GM over my Traeger. My older Traeger, with it's nice stainless cabinet, and wonderful work service was a pellet hog. It would nearly consume a full bag of pellets smoking up pork butt. I do like to smoke low and slow so I'm talking at least a ten hour smoke. The GM is using about half that many pellets for the same smoke. I was curious if it was just my Traeger or Traegers in general. I miss a lot of things about my Traeger but I am enjoying the slower burn rate of my pellets.
I will admit that I'm not on a level playing field. I never used anything but Traeger pellets in my Traeger and have not used them at all in my GM. I have been using a B&B branded pellet that wally world sells. Besides being considerably cheaper per bag, they are far more handy for my resupply. They might well be the causing the burn/heat difference I'm enjoying. If so, I highly recommend them. They produce plenty of smoke and flavor.
I will admit that I'm not on a level playing field. I never used anything but Traeger pellets in my Traeger and have not used them at all in my GM. I have been using a B&B branded pellet that wally world sells. Besides being considerably cheaper per bag, they are far more handy for my resupply. They might well be the causing the burn/heat difference I'm enjoying. If so, I highly recommend them. They produce plenty of smoke and flavor.
I have a winter coat I put on mine when it gets below 35, and it works well enough that snow will accumulate on the grill when I cook. I probably go through 1/2 - 2/3 of a bag for a shoulder depending on how long it cooks. I still use only Traeger pellets, but my local hardware shop keeps them in stock, so it's convenient. I'm paying $18 for a 20# bag and they have all the flavors. My warranty is gone, so if I found a better deal that is as convenient, I'm game to give it a shot. I don't think my local Wallyworld sells pellets though.
