^ have you had the Rocca syrah? It had plenty of oomph for the spicy pork loin. I like all varietals and blends but its nice to see Rhone varietals coming on in popularity.
What's On The Grill Tonight?
- Thread starter Trollhole
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Antelope burgers last night from the pronghorn I harvested last September. I only have 2# of ground left and its crying worthy 
Grilled 100% ground antelope, salt and pepper only, with a roasted orange bell pepper slice, some sauteed mushroom slices, a little dijon and a smear of Mr. & Mrs. Rusty_tlc's home-grown sweet pickle relish in between toasted slices of Killer Dave's organic whole grain/seed bread!
That's some tasty relish Dan!
Grilled 100% ground antelope, salt and pepper only, with a roasted orange bell pepper slice, some sauteed mushroom slices, a little dijon and a smear of Mr. & Mrs. Rusty_tlc's home-grown sweet pickle relish in between toasted slices of Killer Dave's organic whole grain/seed bread!
That's some tasty relish Dan!
The Mrs just walked by and asked "what's that"? I told her "slowed down speed goat"
Looks yummy.
Looks yummy.
It will be hard for me to put in for 'horns shorter than ears'...but the thought of not having antelope in the freezer is more difficult
If you draw and fill an Antelope tag in Nevada (horns above ears...buck) its another 5-years before you can put in for the draw.
If you draw and fill an Antelope tag in Nevada (horns above ears...buck) its another 5-years before you can put in for the draw.
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Dan, Had a Parsonage Rocca Reserve ?? IIRC, was very nice and a VERY NICE LONG NIGHT!
I'm a big fan of the Beaulieu Vineyard products, especially the Syrah 2000 and their Shiraz. Its middle of the road in cost. Toasted Head -Untamed Red is a buy in my book its a blend but very nice. May be a little calm for a more mature palate.
J
You guys are killin' me !! I just ordered a 38" Landmann from Costco,..my mouth waters every time I look at this thread...
Putting on a Flank Steak. Various mexican seasonings, and fresh chopped cilantro w/lime juice. Covered with light EVOO 1/2 hr befor it hits the grill. Stopped by the local Mex Restrnt and picked up some Refried beans and rice. Will serve with home made salsa and hot flour tortillas.
Remember, whene it comes to Beano ---- JUST SAY NO!
-Jim
Remember, whene it comes to Beano ---- JUST SAY NO!
-Jim
And the family wonders why we get excited over a box of wood.
You guys are killin' me !! I just ordered a 38" Landmann from Costco,..my mouth waters every time I look at this thread...
Ok guys,...very first attempt at smoking anything:
holding about 200-220 with wet mesquite. pork butt, beef butt,
short ribs, and whole chicken,..rubbed with EVO..
Have a nice Cuisinart meat thermometer. will look for about 165 ?
If you want typical pulled pork type texture on the butt you'll need to get it between 190-200*F. For slicing you can get by with 175-180. I like to let mine rest 1/2 hour or so...that's for the main carving/pulling event as chef's samplers can't be resisted right out of the smoker 
All the meat juices dripping on to those butts can't hurt!
All the meat juices dripping on to those butts can't hurt!
If you want typical pulled pork type texture on the butt you'll need to get it between 190-200*F. For slicing you can get by with 175-180. I like to let mine rest 1/2 hour or so...that's for the main carving/pulling event as chef's samplers can't be resisted right out of the smoker
All the meat juices dripping on to those butts can't hurt!
Thanks,..yea, when I saw everything dripping on the butts I thought the same thing,..I loved reading everyones posts,..going to put on some corn, orange bell peppers and little golden potatoes..any idea how long on the vegetables?
ojaij40 said:
In the smoker?
Sent from my iPhone using IH8MUD
In the smoker?
Sent from my iPhone using IH8MUD
Ha,...I got the idea from looking at an ad for a Mastercraft smoker, and they had all the veggies in the top...
All the meat turned out great by the way,..Question,..what part does the water tray play in the smoker? is it steam? simple moisture?
Simple moisture, and to catch the fat drippings.
-Jim
-Jim
And it serves development of the smoke ring too with an electric smoker using wood chips. Firewood size wood smokers with separate wood box from the meat compartment need not apply (as it relates to smoke ring development).
Ok guys,...very first attempt at smoking anything:
holding about 200-220 with wet mesquite. pork butt, beef butt,
short ribs, and whole chicken,..rubbed with EVO..
Have a nice Cuisinart meat thermometer. will look for about 165 ?
Have you compared the door thermometer with a reliable oven unit set at the same level? I did and it was accurate.
I found there it a screw at the probe end to adjust it if necessary. Also watch that mesquite, it can get harsh. Looks yummy!
Big time learning here..
3 hours at 225 smoking temp. I pulled at 125 internal temp, let it rest, and put in the oven for 8 minutes at 500 to build a crust. I like rare but the wife and kids like it more on the medium rare side. A couple of minutes on the grill worked for them. I think a 130-135 i/t might be the goal next time.
3 hours at 225 smoking temp. I pulled at 125 internal temp, let it rest, and put in the oven for 8 minutes at 500 to build a crust. I like rare but the wife and kids like it more on the medium rare side. A couple of minutes on the grill worked for them. I think a 130-135 i/t might be the goal next time.
tried low cooking ribs, just one burner on low. Keeping carefully track of my times and temps etc. Was pretty windy out there, so of course, after a while, I checked on it and the wind had blown off the burner - and my timing to pieces. After that I was pure guessing... Damn. Still came out great though.
Big time learning here..
3 hours at 225 smoking temp. I pulled at 125 internal temp, let it rest, and put in the oven for 8 minutes at 500 to build a crust. I like rare but the wife and kids like it more on the medium rare side. A couple of minutes on the grill worked for them. I think a 130-135 i/t might be the goal next time.
I'm confused about internal temps, apparently, internal temps when smoking, are not as high as when grilling? I thought you needed your meat to reach about 160 IT, but I don't think you would ever reach that holding 200 on the smoker unit