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Time for a smoke


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1 hour ago, rl_sd said:

Take a spoon and hollow out and stuff it with cream cheese or seafood salad and then put shredded cheese and lawrys on top. Easy peesy! If you don’t want the brown outside you can wrap the outside in foil

thanks!!!

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2 hours ago, rl_sd said:

 

 

How much of the liquid do you drain off before pulling? I tried pulling it right in the juices but seemed to get greasy?.

 

I pull it right in the pan with the juices after it rests an hour still wrapped. I do trim a lot of the fat off before smoking and the layers inside seem to melt out after 6hrs unwrapped then 2 more wrapped.  Not greasy at all just clear juice left? 

Edited by leech~~
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9 minutes ago, smurfy said:

now leech, why couldnt you come up with a positive spin on this like GB did?????????????:P

 

Ok I'm sorry.  Just turn the grill over and let the cheese melt down to your burger buns. And say I meant to do that! ?

 

 

 

 

Edited by leech~~
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  • 1 month later...
54 minutes ago, rl_sd said:

Looking good RD! Where did you pick up the flat from?

 

Costco, everytime I am there I sort through them all and try to get some smaller ones. I see Sams club locally sometimes has a few small ones but never tried them.

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Would you be scared to buy them if they were on there sell by date or a day later? A few weeks ago the local Coborns had three in there bargain bin that were marked from around 25 dollars down to like 16. That goes from 5.49lb to about 3.50lb. Of course after I changed my mind and turned around someone bought them.

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47 minutes ago, Mike89 said:

rundave what temp did you take it up too

I smoked to 160 and then wrapped in foil until it hit 200 and then let it rest a couple hours while wrapped in a towel in the cooler.

 

1 hour ago, snagfinder said:

Would you be scared to buy them if they were on there sell by date or a day later?

Not if I was goings to smoke them right away. I am sure they would be fine even if you froze them and thawed at a later date.

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  • 2 weeks later...

Did another round of cottage bacon ..... 10 days brining turning the package ever other day, rinse and rest overnight in the fridge, smoke and rest over night in the fridge, and then slicing. It is a long two week process, but well worth it! If you’ve never done it, I high recommend giving it a try! I did 4 pork butts and ended up with abound 20 lbs.... gave about half of it away already, but have 4 more butts ready to brine before winter!

 

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  • 1 month later...

Picked up a couple brisket flats this weekend and fired up the pellet grill today. Usually I only do full packers, but figured I’d give the flats a try. This go around I didn’t wrap through the stall to see if I could improve on the bark. Turned out ok, but will prob go back to doing it the old way instead.  Did some beef ribs for the first time as well. Tasted good, but not nearly as much meat as other beef ribs I’ve had in the past. Either way.... a day smoking beats a day working!

 

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Edited by rl_sd
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1 hour ago, rl_sd said:

Picked up a couple brisket flats this weekend and fired up the pellet grill today. Usually I only do full packers, but figured I’d give the flats a try. This go around I didn’t wrap through the stall to see if I could improve on the bark. Turned out ok, but will prob go back to doing it the old way instead.  Did some beef ribs for the first time as well. Tasted good, but not nearly as much meat as other beef ribs I’ve had in the past. Either way.... a day smoking beats a day working!

 

 

00FA1DD9-92FD-4047-897C-35816F2C900B.jpeg

 

 

 

Smoke ring-What!  ?   

Whats with the probed pear?  ?

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3 hours ago, leech~~ said:

 

Smoke ring-What!  ?   

Whats with the probed pear?  ?

 

My meat thermometer has 6 probes so usually I’ll poke one threw a tater to get a second reading on the grill temp while keeping the probe off of the grill grate..... turns out the wife forgot the Yukon golds on the last shopping running, so a pear was sacrificed.  dam did that pear take on a nice color after 9 hours though! The sweet,  tan little bastard smelled so good that I was tempted to take a spoon a give her a try

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8 hours ago, rl_sd said:

 

My meat thermometer has 6 probes so usually I’ll poke one threw a tater to get a second reading on the grill temp while keeping the probe off of the grill grate..... turns out the wife forgot the Yukon golds on the last shopping running, so a pear was sacrificed.  dam did that pear take on a nice color after 9 hours though! The sweet,  tan little bastard smelled so good that I was tempted to take a spoon a give her a try

 

What the helll kind of thermometer is that?  Can't you unplug the ones not used?  What do you do if your only cooking one thing, jam the other 5 into a spud? ?

Edited by leech~~
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18 minutes ago, leech~~ said:

 

What the helll kind of thermometer is that?  Can't you unplug the ones not used?  What do you do if your only cooking one thing, jam the other 5 into a spud? ?

 

Nope. Just plug in the ones you want. The thermometer is a tenergy solis and is by far the best digital wireless thermometer that I’ve had (4 total). The app is Bluetooth and easy to use, and best off all the unit is very accurate. So why the need for 6 leads?..... well- why not?

 

 

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2 hours ago, rl_sd said:

 

Nope. Just plug in the ones you want. The thermometer is a tenergy solis and is by far the best digital wireless thermometer that I’ve had (4 total). The app is Bluetooth and easy to use, and best off all the unit is very accurate. So why the need for 6 leads?..... well- why not?

 

 

Whoops..... wrong video. Yes 0 you just have to plug in the ones that you want to use.

@leech

 

Edited by rl_sd
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