brettk
SILVER Star
I tried my hand at smoking last week. First brisket turned out pretty good. It’s going to be hard to justify a dedicated smoker…
What's On The Grill Tonight? (4 Viewers)
- Thread starter Trollhole
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Looks pretty good to me.
I built up a ghetto big green egg / Kamado Joe smoker.
Have slowly been improving it and slowly mastering smoking meats
It's quite a learning process. I've had lots of very tasty screw ups
Try slow smoking a block of cheese. Fun recipe, I did with a friend.
Any favorite brands of charcoal? I picked up a bag of some stuff that needed constant bellows to stay ignited. I think that briquets are made to burn too slow at altitude, and everyone here just eats tv dinners to the company of cellular phones and drinks expensive looking cheap wine.
It reminds me of that chunk of butter that gets stored in the fridge with fresh coffee ground for a day, flavor magnet!
Any favorite brands of charcoal? I picked up a bag of some stuff that needed constant bellows to stay ignited. I think that briquets are made to burn too slow at altitude, and everyone here just eats tv dinners to the company of cellular phones and drinks expensive looking cheap wine.
It reminds me of that chunk of butter that gets stored in the fridge with fresh coffee ground for a day, flavor magnet!
Hardwood lump charcoal.
Lights easy, no fire lighters. just the big green match for 30 seconds
brettk
SILVER Star
I always bought cowboy lump charcoal. It always had of small pieces that seemed to fall through the grate before they get burned, but it was always one of the cheaper ones and I thought that was part of it. I went to get a new bag last weekend and all they had left was “Jealous Devil”. More expensive than what I was used to but oh well. It burned 50 degrees hotter and lit twice as fast. Very little ash as well.
Hijack here. I was trying to heat steel 1/4"-steel rivets. I heard that wood could do it, kinda bulky, needs major oxidizer to get hot enough. They make oxy weld/cut stuff that uses compressed oxygen and gasoline? I'm pretty sure that oxygen is the limiting fuel source in most cases.
rkymtnflyfisher
Trout Bum
I use B&B, Royal Oak, and the Cowboy brand lump charcoal, B&B Competition is probably my favorite. Each brand has different hardwood mixes, oak, hickory, mesquite.
I haven't used briquettes in ages, lump coal is where it's at.
rkymtnflyfisher
Trout Bum
Chicken breasts and asparagus hit the grill tonight.
Tomorrow is 2 petite pork tenderloins, wrapped in bacon.
Tomorrow is 2 petite pork tenderloins, wrapped in bacon.
Broke down a rack of Aus. lamb last evening and marinaded them in a local Basque sauce.
Grilled them to med. Looked like little lamb pops. Served with my oldest sons homemade mashed potatoes.
Grilled them to med. Looked like little lamb pops. Served with my oldest sons homemade mashed potatoes.
Well, the wife is baking a triple batch of bannama bread and asked me to make potato soup.
So. potatoes ready, leeks and onions ready for sautee, bacon cooked n rendered for sautee.
Blender is out with chicken broth, and just pulled 3 little rib eyes off the grill to be cut up and go in.
mushrooms and onions into sautee of leeks.
We are having our first real drop in temps, but nothing like you guys up north.
So. potatoes ready, leeks and onions ready for sautee, bacon cooked n rendered for sautee.
Blender is out with chicken broth, and just pulled 3 little rib eyes off the grill to be cut up and go in.
mushrooms and onions into sautee of leeks.
We are having our first real drop in temps, but nothing like you guys up north.
Butt Ugly Chuck
Fish Biologist
Eagle Lake Rainbow Trout
Butt
Butt
rkymtnflyfisher
Trout Bum
A couple tenderloin cuts hitting the smoker.
One is just brown sugar and syrup, and a little Meat Church Holy Gospel rub
The other has jalapeños stuffed with jalapeno cream cheese, sprinkles with some Holy Voodoo from Meat Church.
Obviously wrapped up in bacon.
One is just brown sugar and syrup, and a little Meat Church Holy Gospel rub
The other has jalapeños stuffed with jalapeno cream cheese, sprinkles with some Holy Voodoo from Meat Church.
Obviously wrapped up in bacon.
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rkymtnflyfisher
Trout Bum
Smoked at 250 indirect for a couple of hours. Pulled at 150 internal temp. Ramped the temp up to about 350ish direct to crisp the bacon a tad more.
Wrapped in foil and tossed in the oven for later. (The oven is off)
Wrapped in foil and tossed in the oven for later. (The oven is off)
Do you ever cook at lower than 250?
rkymtnflyfisher
Trout Bum
Does 225F count?
I don’t cold smoke anything, if I try to burn any lower than 225 it puts off the pungent, nasty smoke that’s unhealthy and puts a bitter taste to the food. Just the nature of my smoker. Hopefully I can get the offset smoker built this winter, I don’t think it will help with smoking anything at a lower temperature but at least I will be able to smoke a helluva lot more food at once.
Cool. I have the same experience with my ghetto-Q
rkymtnflyfisher
Trout Bum
Brats for lunch
rkymtnflyfisher
Trout Bum
NY Steaks for dinner.
rkymtnflyfisher
Trout Bum
Some chili, soaking up some smoke now.