OT. BBQ, Smokers and other fun things.

[CropDuster507]

Welp, ended up braising the trim pieces and I think they’ll be a beefy, delicious substitute for the “bacon” often in baked beans. Adding smoked poblanos, three jalapeños, and a small red onion from yesterday to make sure the traeger was working. Seasoning, bbq sauce, and beef pieces. And regular hormel beans. Those will go on about two hours before we head to her parents place. Gonna smoke a block or two of cream cheese for an app deal, too.

threw it on at 7:15pm. Finally opened to probe around 12:30am and it was still a bit low. Wrapped at 1:30am with butcher paper and tallow. Put back on at 300 until around 205 for probe tender. Let it rest an hour on the counter. Unwrapped (had decent bark and jiggle) flat looked a bit stiff, but hopefully a long rest helps. Mother Duster got me a blanket thing to store meat like this in to rest. So it got rewrapped with more tallow and put in the blanket thing and into the oven (off) at 4:30am. I might’ve pulled this one off, boys.

last question: we’re looking at either like 5:00pm dinner or 7pm/later dinner (dairy farmers). What are the odds that bag holds temp all day in the oven on off? How do I get it prepared to serve?

took a few beers, but I think we got it done.

 

[Honcho]

last question: we’re looking at either like 5:00pm dinner or 7pm/later dinner (dairy farmers). What are the odds that bag holds temp all day in the oven on off?

I dont have an answer for you but a few years ago I smoked a dozen racks of ribs for party. They finished way earlier than I expected. We pulled them at around 1 pm. They were already wrapped tightly in heavy duty foil. We stacked them on top of each other and wrapped them in towels and placed in a cooler and packed any extra space with more towels.
Pulled them out of the cooler sometime after 5 pm and they were still so hot you could barely touch them. The only issue is that they were falling off the bone a bit... but that really isn't a problem for me.

I dont know how heavy your blanket is for insulation purposes but 12 hours and maintaining temp would be impressive.

 

[Shpsu]

I have an Old Country Brazos, Weber Kettle and Weber Genesis grill and I have been looking at pellet grill/smokers. Plan on getting rid of the Genesis. Like the idea of 600 degrees with the Weber Searwood but open to suggestions. Would like to be able to smoke without having to add a stick of wood every half hour and reverse sear steaks,etc. Recommendations?

 

[Cstroke]

I have an Old Country Brazos, Weber Kettle and Weber Genesis grill and I have been looking at pellet grill/smokers. Plan on getting rid of the Genesis. Like the idea of 600 degrees with the Weber Searwood but open to suggestions. Would like to be able to smoke without having to add a stick of wood every half hour and reverse sear steaks,etc. Recommendations?

Look into RecTec they have some nice products. The bullseye has a Riot mode that is above the 700 degree mark.
I have the cheaper bullseye and have been pretty happy with it.

 

[WexfordWarrior]

Look into RecTec they have some nice products. The bullseye has a Riot mode that is above the 700 degree mark.
I have the cheaper bullseye and have been pretty happy with it.

*

 

[Hlstone]

Come on Crop, I'm waiting on brisket results.

 

[PAgeologist]

Want to fight over fat side up or down? I have old man strength! Lol

 

[pawrstlersinpa]

I have an Old Country Brazos, Weber Kettle and Weber Genesis grill and I have been looking at pellet grill/smokers. Plan on getting rid of the Genesis. Like the idea of 600 degrees with the Weber Searwood but open to suggestions. Would like to be able to smoke without having to add a stick of wood every half hour and reverse sear steaks,etc. Recommendations?

Yoder Smoker, of course.

The YS640s Competition Pellet Grill Stainless Shelves - Yoder Smokers

Expand Image Competition Pellet Grill with Stainless Steel Shelves STARTING AT $ + SHIPPING YS640S Competition Pellet Grill with Stainless…

www.yodersmokers.com

 

[BeerLion]

Yoder Smoker, of course.

The YS640s Competition Pellet Grill Stainless Shelves - Yoder Smokers

Expand Image Competition Pellet Grill with Stainless Steel Shelves STARTING AT $ + SHIPPING YS640S Competition Pellet Grill with Stainless…

www.yodersmokers.com

Yoder smokers are the best.

 

[WexfordWarrior]

I have an Old Country Brazos, Weber Kettle and Weber Genesis grill and I have been looking at pellet grill/smokers. Plan on getting rid of the Genesis. Like the idea of 600 degrees with the Weber Searwood but open to suggestions. Would like to be able to smoke without having to add a stick of wood every half hour and reverse sear steaks,etc. Recommendations?

 

[Shpsu]

My wife says not $3000

 

[Dren007]

I am seeing some good info on chuck rolls. Apparently rates very well compared to a brisket. Has anyone tried one of these yet.

 

[Dren007]

I recently bought my neighbors Dyna-Glo vertical off-set smoker. The smaller one. He never used it and only wanted $60.

So i have been modifying it to be a wood smoker which meant drilling holes in the side box for more air flow. I also replaced the vent on top so it will close completely if needed. Im still having issues with temp control. Does anyone have one of these and an give a few tips.

 

[PAgeologist]

I am seeing some good info on chuck rolls. Apparently rates very well compared to a brisket. Has anyone tried one of these yet.

My dad has cooked several of these and liked them. Plus he will grind them for burger if he can get them at a good price.

 

[Cstroke]

Yoder Smoker, of course.

The YS640s Competition Pellet Grill Stainless Shelves - Yoder Smokers

Expand Image Competition Pellet Grill with Stainless Steel Shelves STARTING AT $ + SHIPPING YS640S Competition Pellet Grill with Stainless…

www.yodersmokers.com

Yoder smokers are the best.

Yes Yoder smokers are on another price tier...
All Yoders are very expensive.
Plus they tend to consume your bourbon and beer.

 

[PSU Mike]

My wife says not $3000

You: “I suppose you think I spend too much for the good hookers too?”

 

[CropDuster507]

Come on Crop, I'm waiting on brisket results.

I didn’t grab a picture, but not too bad. Gal’s family is used to their dad cooking everything to hell, and they loved it lol. The flat got a bit tighter than I’d have liked, but that’s probably attributed to the damn traeger temp fluctuating dumb and my own dumb *** trying to hard to counteract. This is the second time I’ve cooked for em, so I’m slowly getting the reigns on protein cooking and outdoor cooking at the family gatherings lol. Tons of tallow rendered. I’d give it a 7.5/10 with plenty of room to grow and improve.

Reverse seared some lamb chops today. Went in sorta blind, threw some cavender’s greek on it and let it chill in the fridge a bit. Had some peppers to smoke from the garden, so hit a 2 for 1 and let em hang in there until 125 before ripping my cast iron with some tallow to sear. Holy **** was it good. I ate em all before the gal got any

from now on, I’ll do better with pics lol

 

[OzarkLion]

I didn’t grab a picture, but not too bad. Gal’s family is used to their dad cooking everything to hell, and they loved it lol. The flat got a bit tighter than I’d have liked, but that’s probably attributed to the damn traeger temp fluctuating dumb and my own dumb *** trying to hard to counteract. This is the second time I’ve cooked for em, so I’m slowly getting the reigns on protein cooking and outdoor cooking at the family gatherings lol. Tons of tallow rendered. I’d give it a 7.5/10 with plenty of room to grow and improve.

Reverse seared some lamb chops today. Went in sorta blind, threw some cavender’s greek on it and let it chill in the fridge a bit. Had some peppers to smoke from the garden, so hit a 2 for 1 and let em hang in there until 125 before ripping my cast iron with some tallow to sear. Holy **** was it good. I ate em all before the gal got any

from now on, I’ll do better with pics lol

The owner/founder of Cavender's lives in the town next to me and was a patient of ours. He used to bring us Cavender's by the case. That stuff is awesome!

 

[WexfordWarrior]

So as OP I am posting fun things. Are any of you old geezers vinyl record collectors? I just finished loading all 920 on Discogs. I found myself listening to some records from way back. Some just turned out to be absolute gems. My collection is 65% 60, 70, 80 classic rock, the balance Blues, Funk and jazz.Just spun War Live. A gem. Any fellow vinyl guys have some under rated lp's?

 

[PSU_04]

I am seeing some good info on chuck rolls. Apparently rates very well compared to a brisket. Has anyone tried one of these yet.

I’ve done this 4 times, like to make bbq sliders with them. Will say I haven’t been burnt with brisket taking much longer than I expected, have ran into this issue 3 out of 4 times with the chuck roast. Not sure why but im happy with the end result

 

[nerfstate]

So as OP I am posting fun things. Are any of you old geezers vinyl record collectors? I just finished loading all 920 on Discogs. I found myself listening to some records from way back. Some just turned out to be absolute gems. My collection is 65% 60, 70, 80 classic rock, the balance Blues, Funk and jazz.Just spun War Live. A gem. Any fellow vinyl guys have some under rated lp's?

I have a pretty good sized collection. About half jazz, the rest rock, soul, reggae, african & south american.

 

[Got GSPs]

I fired up my Yoder YS640 pellet smoker to try the viral 0 to 400 method for chicken wings. My wife and I both love wings but I’ve never been able to get crispy skin at home (not wanting to deep fry). Well, the wings were tender juicy, and fall off the bone delicious, but the skin still wasn’t crispy. It could have been the fact that I didn’t let the skin air dry in fridge long enough after I marinated them in buttermilk. I’ll try again, but will skip the buttermilk marinade and make sure I air dry for 24 hours next time.

Anyone else try the 0 to 400 method? The trick is that you put the wings on when starting and before the smoke comes up to temp. Then flip after 20 minutes and pull when at temp.

 

[nerfstate]

I fired up my Yoder YS640 pellet smoker to try the viral 0 to 400 method for chicken wings. My wife and I both love wings but I’ve never been able to get crispy skin at home (not wanting to deep fry). Well, the wings were tender juicy, and fall off the bone delicious, but the skin still wasn’t crispy. It could have been the fact that I didn’t let the skin air dry in fridge long enough after I marinated them in buttermilk. I’ll try again, but will skip the buttermilk marinade and make sure I air dry for 24 hours next time.

Anyone else try the 0 to 400 method? The trick is that you put the wings on when starting and before the smoke comes up to temp. Then flip after 20 minutes and pull when at temp.

I haven’t tried that but have had good luck with crispy skin when I dry brine wings overnight with baking powder (see here). I smoke them in my Kamado and finish over a hot direct fire. Want to eventually get a basket for my rotisserie though.

 

[Got GSPs]

I haven’t tried that but have had good luck with crispy skin when I dry brine wings overnight with baking powder (see here). I smoke them in my Kamado and finish over a hot direct fire. Want to eventually get a basket for my rotisserie though.

Yes, I have a BGE with a rotisserie and basket. Wings are good but skin isn’t crispy. Maybe I’m expecting it to be deep fried crispy and it will only ever get rendered and brown. I do use the baking soda (not baking powder)but it hasn't made much difference.

 

[NittanyLion84]

The final step needs to be over the grill to get them crispy.

 

[WexfordWarrior]

The final step needs to be over the grill to get them crispy.

I have my lp gas grill next to my BGE, Take them straight from the smoker to a hot grill. They crisp right up

 

[Cstroke]

Yes, I have a BGE with a rotisserie and basket. Wings are good but skin isn’t crispy. Maybe I’m expecting it to be deep fried crispy and it will only ever get rendered and brown. I do use the baking soda (not baking powder)but it hasn't made much difference.

For crispy wings/thighs you need to be 300-400. I normally run my pellet grill at 375 and the skin is crispy.. Plus you can over cook them a bit and they wont dry out.
I've cooked mine to 200 ish internal temp and they are still not dry.
If you try and cook wings at 250 the skin is rubbery and tough.

 

[PSU Mike]

American tragedy.

20 tons of ribeye steaks go up in flames on side of highway in tractor trailer fire

A tractor trailer carrying more than 40,000 pounds of ribeye steak went up in flames on the side of the highway after the vehicle caught fire early Monday morning.

abcnews.go.com

 

[lockhavenlion3]

American tragedy.

20 tons of ribeye steaks go up in flames on side of highway in tractor trailer fire

A tractor trailer carrying more than 40,000 pounds of ribeye steak went up in flames on the side of the highway after the vehicle caught fire early Monday morning.

abcnews.go.com

gotta watchout. cows are quite tricky.

 

[Used2beerie]

I was finally selected in the FWGS limited release lottery and was able to purchase a bottle of Stagg. I received my bottle today and just taste tested it. That is some intense flavor there. I highly recommend it.

 

[SleepyLion]

I was finally selected in the FWGS limited release lottery and was able to purchase a bottle of Stagg. I received my bottle today and just taste tested it. That is some intense flavor there. I highly recommend it.

Thanks for the invitation.

 

[PSU Mike]

I was finally selected in the FWGS limited release lottery and was able to purchase a bottle of Stagg. I received my bottle today and just taste tested it. That is some intense flavor there. I highly recommend it.

The guy had 314 wins - he was doing something right.

 

[Cstroke]

I think my entries to the FWGS go straight to their junk mail..

 

[86PSUPaul]

I think my entries to the FWGS go straight to their junk mail..

Zip for me too!

 

[PAgeologist]

For the game tomorrow and my wife's 50th birthday, I'm making steak and chicken fajitas. Ill be seasoning those today. And cooking them on my charcoal grill tomorrow.

I also made a fresh salsa with tomatoes, onions, jalapeño, fire roasted corn, garlic, cilantro, lime juice.

Picked up a tiramisu and a key lime pie for dessert. I'm not making those.

 

[Hlstone]

For the game tomorrow and my wife's 50th birthday, I'm making steak and chicken fajitas. Ill be seasoning those today. And cooking them on my charcoal grill tomorrow.

I also made a fresh salsa with tomatoes, onions, jalapeño, fire roasted corn, garlic, cilantro, lime juice.

Picked up a tiramisu and a key lime pie for dessert. I'm not making those.

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

 

[a_mshaffer]

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

i

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

I make mine with cream cheese and white chocolate. Found the recipe on some outdoors channel.

 

[SleepyLion]

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

Yeah, but you're a professional.
I could screw it up.

 

[86PSUPaul]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

 

[smiller229]

Was it Warner’s Nona?