One of the better rack of ribs I've smoked. It wasn't fatty and I removed it from the smoker at the perfect time. It was done to perfection and very tasty. sometimes the stars align. 
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
BrickHouse
Android Expert
Not quite grill'n ... Buuuuttt
I'll share this for a smooth/rich hot chocolate. I've developed this for my children, not they share it with theirs. My eldest grandson hooked his wife with this recipe.
For those who like hot cocoa now and then ... and especially for those who like to treat the young'ns. I'll share my recipe.
Warning: this product is rich as all get up.
Average cook time: 45 - 60 minutes.
1 wheel Abuelita® chocolate, adjust amount to taste. More can be used for stronger chocolate taste.
¼ pound butter (1 cube)
1 pint heavy cream (commonly used for whipping)
1 quart half and half
1 gallon milk
(1% is good enough. The heavier/ fattier ingredients are used to "carry/ float" the chocolate)
1 good pinch salt. (3 or 4 fingers against the thumb)
Over low heat stirring constantly; slowly melt the butter and chocolate together. Increase heat slightly. Then add the heavy cream. After this is thoroughly heated, gradually add the half and half. Once this is warm increase the heat to a medium heat and begin gradually incorporating the milk, while stirring frequently. Stir in salt and serve hot.
For an added boost, stir 1 - 3 drops (natural) butterscotch concentrate in with 8 - 12 ounces. You'll have a liquid candy bar.
Larger batches require more cook time. IE: 10 gal batch will need about 2 - 3 hours cook time.
I'll share this for a smooth/rich hot chocolate. I've developed this for my children, not they share it with theirs. My eldest grandson hooked his wife with this recipe.
For those who like hot cocoa now and then ... and especially for those who like to treat the young'ns. I'll share my recipe.
Warning: this product is rich as all get up.
Average cook time: 45 - 60 minutes.
1 wheel Abuelita® chocolate, adjust amount to taste. More can be used for stronger chocolate taste.
¼ pound butter (1 cube)
1 pint heavy cream (commonly used for whipping)
1 quart half and half
1 gallon milk
(1% is good enough. The heavier/ fattier ingredients are used to "carry/ float" the chocolate)
1 good pinch salt. (3 or 4 fingers against the thumb)
Over low heat stirring constantly; slowly melt the butter and chocolate together. Increase heat slightly. Then add the heavy cream. After this is thoroughly heated, gradually add the half and half. Once this is warm increase the heat to a medium heat and begin gradually incorporating the milk, while stirring frequently. Stir in salt and serve hot.
For an added boost, stir 1 - 3 drops (natural) butterscotch concentrate in with 8 - 12 ounces. You'll have a liquid candy bar.
Larger batches require more cook time. IE: 10 gal batch will need about 2 - 3 hours cook time.
I wanted to smoke out a flatiron or a chuck roast tomorrow. I went to the local grocery store hoping to find a beautiful cut of one or the other. They had zero chuck roasts for sale but they had a large stack of flatirons to choose from. However, they were priced higher than I've ever seen. $11.99 a pound was the price making a typical size cut run thirty five bucks. I'll check on that pile in a few days. They won't sell at that price and will have to be marked down to get them out of the store. I bought flatirons years back for six or seven dollars a package.
I came home with a package of boneless skinless chicken breasts marked down to six bucks for six breasts. It wasn't a great deal but decent. I vac sealed half and have the other three breasts in the fridge marinating. I'll smoke the breasts tomorrow for dinner. I'll thaw and slice the other breasts, decreasing their thickness by half. I'll then pound them out with a meat hammer and season with butter, garlic salt, coarse pepper, and smoked paprika. I'll griddle them on the Blackstone. The seasoned tenderized breasts make great sandwiches.
I came home with a package of boneless skinless chicken breasts marked down to six bucks for six breasts. It wasn't a great deal but decent. I vac sealed half and have the other three breasts in the fridge marinating. I'll smoke the breasts tomorrow for dinner. I'll thaw and slice the other breasts, decreasing their thickness by half. I'll then pound them out with a meat hammer and season with butter, garlic salt, coarse pepper, and smoked paprika. I'll griddle them on the Blackstone. The seasoned tenderized breasts make great sandwiches.
i just started to cold smoke some salmon and halibut. i cured it with a teriyaki marinade overnight. i dried it and i just now put them in my ninja woodfire grill. i'll probably smoke it for a few hours.
The flatirons I mentioned earlier this month went up a buck a pound and have held steady since. Today I find them marked down to $8.99 a pound. That's not a great deal but considerably cheaper. I bought a couple and will check in a day or two if the remaining stock is marked down some more. I have one flatiron on the smoker now that was rubbed with oil and seasoned with coarse salt and pepper. I'm baking some potatoes and fixing some sweet peas in sweet basil for dinner.
I came home after shopping without a turkey, As much as I hate shopping the super size market of the same name as where I always shop, I knew they would have a better assortment of birds. I came home with my bird and I also bought another flatiron that had that special look about it. One on the smoker and two in the freezer works for me. If they lower the price, I'll buy more.
I came home after shopping without a turkey, As much as I hate shopping the super size market of the same name as where I always shop, I knew they would have a better assortment of birds. I came home with my bird and I also bought another flatiron that had that special look about it. One on the smoker and two in the freezer works for me. If they lower the price, I'll buy more.
My bird is thawing. I'm going to brine it, spatchcock it, then smoke it for Thanksgiving.
I will brine mine as well. Poultry cries out for a brine. The wife wants to bake our turkey. She wants all of the drippings for her noodles, dressing, and gravy.
Whatever... but brining is the key to moist white meat.
Whatever... but brining is the key to moist white meat.
My son sent a text this morning saying our local Kroger store had some sales on meat. I bought a really nice chuck roast at $5.99 a pound. I couldn't help myself and bought one more super nice looking flatiron that was on sale for $6.99 a pound. If my freezer wasn't already brimmed, I'd be buying a lot more.
I added the flatiron to my stock that I bought at $9.99 a pound a few weeks back and put the chuck on the smoker. I rubbed it with oil and generously seasoned it with very coarse salt and pepper. I'm smoking at 235°and will wrap it when I see an internal temp of 160° or so and continue cooking until I see 195°+. I hope to have time to let it rest in the hotbox for an hour before serving.
I added the flatiron to my stock that I bought at $9.99 a pound a few weeks back and put the chuck on the smoker. I rubbed it with oil and generously seasoned it with very coarse salt and pepper. I'm smoking at 235°and will wrap it when I see an internal temp of 160° or so and continue cooking until I see 195°+. I hope to have time to let it rest in the hotbox for an hour before serving.
Good ol Chuckie did not let us down. It was super tender and juicy. Here is a pic taken just prior to wrapping. Internal temp was 162° and I was able to rest the meat in the hotbox for an hour after it reached the finish temp of 196° before carving.
I made a Costco run this afternoon. I came home with some fresh caught Atlantic Cod fillets and a 6.5 pound package of ground beef. I divide and vac seal the ground beef into 12 ounce packages. Considering it is quality beef and 88% lean priced three dollars a pound cheaper than I can buy local, I really like their ground beef. There were some other decent buys but my freezer is pretty well stocked so I passed them up.
I ran to the market yesterday to check on the weekend meat bargains and came home with a package of country style spareribs that were marked down. Being as my weather app is blowing up my phone with winter weather warnings, it seems like a great day to put some smoke on those ribs. I'll spice them and smoke them at 225° for three or four hours... just guessing. My target internal temp will be in the 195° range. After all, country style ribs are sliced pork shoulder. I like to put a bbq glaze on the ribs the last hour of smoke but my wife doesn't want the sugars so no bbq sauce today.
BrickHouse
Android Expert
What about a honey glaze after smoking. (Just brush it on lightly while they're still hot.)
I spiced them with a fairly hot spice. The sweet would be a good marriage. I might just do a honey glaze on a couple. If the wife refuses.... all the better for me I will rest them once they are done in my hot box. I'll have to keep the candied separated from the non candied but it should not be a problem.
I will rest them once they are done in my hot box. I'll have to keep the candied separated from the non candied but it should not be a problem.
I'm smoking a pork tenderloin tomorrow if the weather cooperates. If the wind is still blowing like crazy tomorrow I'll have to do something different. The tenderloin was on sale so it fell into my shopping cart yesterday. I plan to use some brown sugar and a peach rub for seasoning. A pea and carrot medley will round out the meal.
I just put my seasoned pork tenderloin in the smoker at 225°. I'm thinking a bit of a honey glaze to finish the last 45 minutes of cook. I'll wrap it and let it rest an hour or more in the hotbox once it reaches 145° internal temp. I'm guessing a three hour cook.
I'm glad that I was using my wifi temp monitor. The tenderloin reached target temp an hour earlier than anticipated. It can rest longer without being a factor. Over cooking it would have been a factor. The meat becomes quite tight and dry. Don't ask me how I know. 
My son and I both have Green Mountain smokers. The smokers are similar though mine is close to a decade newer than his and likely sees twice as many cooks a month. For the last year he has been fighting a sooting problem. Soot is coating his cooks and creating a real put-off in appearance and flavor. He has put the super duper deep clean on the smoker, made certain that the fans are all functioning as they were designed, changed to a more expensive pellet, and has resorted to filtering his pellets to insure he has no pellet dust in his burn pot. Nothing has improved the problem he is experiencing. I, on the other hand, have had zero problems with sooting, I'm quite guilty of letting my smoker get pretty dirty between cleaning, have likely never cleaned mine to the extent he has cleaned his, and have never concerned myself with pellet dust.
There are differences in how the two cookers smoke. My smoker has a hardened glaze of smoke and grease that can't be scrapped from the inside of the hood of the smoker. My chimney has to be vacuumed out every time I clean the smoker to remove the build up of tar buildup inside the chimney. I get the same barnacle buildup between the hood and the smoker body. He experiences none of the above with his smoker. We both have to vacuum the bottom of the cookers and burn pot to remove the ash buildup as well as changing the foil on the grease ramp. It is evident that they don't cook exactly the same. However, whatever is causing his soot problem is a more recent problem after years of stellar service. It is a mystery that we can't seem to figure out. It is a problem that has him considering tossing his faithful smoker for a new model.
I have googled the problem and there have been complaints and they point to the controller being the culprit. I'd buy into that but he had eight or nine years smoking before the problem started. I'm guessing it is some sort of air flow change which would be one of the fans not operating as it should. The fans are running but we have no idea the rpm and times they are to run. He could invest in a new controller but there is no guarantee that will fix the problem. He is leaning toward buying the cheap Pit Boss or something similar.
Any thoughts of something to check would be appreciated.
There are differences in how the two cookers smoke. My smoker has a hardened glaze of smoke and grease that can't be scrapped from the inside of the hood of the smoker. My chimney has to be vacuumed out every time I clean the smoker to remove the build up of tar buildup inside the chimney. I get the same barnacle buildup between the hood and the smoker body. He experiences none of the above with his smoker. We both have to vacuum the bottom of the cookers and burn pot to remove the ash buildup as well as changing the foil on the grease ramp. It is evident that they don't cook exactly the same. However, whatever is causing his soot problem is a more recent problem after years of stellar service. It is a mystery that we can't seem to figure out. It is a problem that has him considering tossing his faithful smoker for a new model.
I have googled the problem and there have been complaints and they point to the controller being the culprit. I'd buy into that but he had eight or nine years smoking before the problem started. I'm guessing it is some sort of air flow change which would be one of the fans not operating as it should. The fans are running but we have no idea the rpm and times they are to run. He could invest in a new controller but there is no guarantee that will fix the problem. He is leaning toward buying the cheap Pit Boss or something similar.
Any thoughts of something to check would be appreciated.
That certainly sounds like an airflow problem. If all the air inlets and outlets are clean, and it sounds like they are, then it must be fans or the controller. I'd double (triple??) check that there aren't any obstructions to any air inlets or outlets. After that, it seems fans are cheaper than controllers, and controllers are cheaper than grills. I'm not sure what to say.