Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => FEC/Cookshack => Topic started by: InThePitBBQ on August 26, 2017, 10:02:02 PM
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One of my favorites is Fast Eddy's no foil method for ribs, my first cook on the PG 500 sealed the deal for me what a great line of cookers and I sure enjoy seeing other's using their's.
(http://i.imgur.com/jXRystBl.jpg)
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Not only nice cooks, but nice presentation/photo skills. Wish I could take photos like that of my food.
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(https://wepqcg-ch3301.files.1drv.com/y4m_yAcTj8k-5mN4KwyJLx97u9ZFQl9F1QOCizQoyhOYPDf4NQu5K3cDosTc8Bre1olBYbPup8C7yHen4w2dRdAarptKbchlciS0NCLLoWiVK-S7whCsNOo7mOEr_-LogTq9U1_egRWT6tMYcSLO6RZajSkbzH_JQ_N_YrswEozIjzptmVoaz84N5YlYNS78RlhfI8ap2LKs2Kcv_y9Uvx6RA?width=256&height=144&cropmode=none) Bone-In Pork Loin. Best thing I've ever cooked.
(https://jdjotw-ch3301.files.1drv.com/y4mx_o_Loq6XkSjTzylXPvhupxpl3LoReWpWRbbUKZlP5h5XgLyjoDsfBjqTfOv-E2dbwS8LGgPPvqxp4jxIBO73UIytW8v7VTLrm3PnLNMAUK_GD1pFeA8vGh6jK4cFBHl3bQgR8_a2FBoPMgwlBHYQn9OxQ1rWW5x_UsDUZJunLGpBrAdezOnTyaumemYaii3KLfEoxmxSD0gjOBKu8bZYg?width=256&height=144&cropmode=none) Boneless chix thighs, stuffed w/jalapeño & wrapped in bacon.
(https://igzklq-ch3301.files.1drv.com/y4mDAIP8HNyCwzQHZDdKHBA4lWtJNjDBPiDiaqErp0RuH0ZQM-8_pYMLB1il6di4Or7TqJT-Yn_wdWQHo9OB8W-lQpQLh3Vnwm5EdpSowNcOR7vNbWa-S_BXeLkuRX2n791zogddMsXGhE3s35roMxJo13iy0vA4RCboZ1waodQUlb9ziWhoWWEs7iqyiO-GEsQmOOlEm873BlU5uS48SFCyA?width=256&height=147&cropmode=none) Baby Backs the Fast Eddy Way.
I'll post these recipes and more as time permits.
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That pork loin photograph is a Rorschach test.
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So the bone in pork loin, that is basically where Baby Back ribs come from?
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Queball, WOW! I need to work on presentation, that's world class BBQ right there.
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So the bone in pork loin, that is basically where Baby Back ribs come from?
I've never cut and wrapped pork but it looks like it has the tenderloin, part of the loin and the ribs. Is that just a bunch of unseparated pork chops? It's soooo good. The next time I smoke one I'm going to catch the drippings and make pork gravy, my all-time favorite gravy.
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One of my favorites is Fast Eddy's no foil method for ribs, my first cook on the PG 500 sealed the deal for me what a great line of cookers and I sure enjoy seeing other's using their's.
(http://i.imgur.com/jXRystBl.jpg)
Wow... someone needs to get their grill dirty. :)
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Hey Joe, good to see you here! That was my first cook on it, you ought to see it now it's a black hole in there!
I have discovered that PG 500 replaces the kitchen oven and cook top, the poor Maytag in the kitchen is going the way of the lonely repairman since it made it's debut I haven't used it all summer.
~Everything tastes better out of a hickory smoke oven, and I'm already stocking up the pellets for winter time.
Did I mention how much I'm loving the ability to smoke and sear? Who doesn't love a good steak and some BBQ! ;)
(http://i.imgur.com/WWEDYQtl.jpg)
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So the bone in pork loin, that is basically where Baby Back ribs come from?
I bought one a little while ago and the price was ridiculous, like $1.60 # I got it home and cut the bb's off with a little extra meat left on and when I got through I had a nice loin and some extra thick chops and one nice rack of ribs. Good eats.
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FEC100 brisket
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Costco has prime packer briskets for $2.99 this week! :bbq:
(https://i.imgur.com/4s6wAqRl.jpg)
(https://i.imgur.com/C3G2PzRl.jpg)
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This is one very good-looking, mouth watering thread!!!!
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Large cook I did on my FEC-120 a while back
(https://i.imgur.com/y1aPY61.jpg)
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Big cook I did for my daughter's high school graduation. I believe we had about 80 people that stopped by.
Wings on the CB036
(https://i.imgur.com/kPuczRz.jpg)
Beans and sausage (went on the FEC-120)
(https://i.imgur.com/7Fce595.jpg)
Briskets and Shoulders on the FEC-120
(https://i.imgur.com/lJu72of.jpg)
Ready to start cooking
(https://i.imgur.com/EzysWsV.jpg)
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Great photos! Does anyone have the Baby Back by Fast Eddy's Way they could share? The pictures of those ribs look awesome! I am planning to do some ribs this afternoon and would love to try that method.
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I found this on the Cookshack site. I hope it is okay for me to post this. If not- I will delete. Is this what everyone is talking about with the Fast Eddy's method?
"Fast Eddy's Rib Rub
Ingredients
½ cup white sugar
¼ cup Hungarian paprika
¼ cup Lawry’s seasoning salt
2 tablespoons garlic salt
1 tablespoons allspice
1 tablespoons cumin
1 tablespoons onion salt
1 tablespoons fresh coarse ground black pepper
1 teaspoon of celery seed
3 slabs baby back ribs
1 cup brown sugar Rib Glaze
18-oz bottle of KC Masterpiece BBQ sauce
1/2 cup of honey
1 cup of purified water
Instructions
Peel the membrane off the back side of the ribs.
Rub the slabs with brown sugar and refrigerate overnight.
Mix all the rub ingredients together in a mixing bowl and then rub ribs 30 minutes before smoking.
Place pork ribs in an indirect smoker at 275°F for about 3 hrs. or untill the meat starts to separate when picked up in the middle of the rack.
Mix ingredients of glaze together and put in a foil pan and place in smoker for 3 hrs.
Brush glaze on both sides of ribs and allow to set in smoker for another 10 minutes.
Plate them and watch them vanish."
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I can guarantee you that if there had been a drawing for a Cookshack Charbroiler on Pelletheads, I would have won!
TripleBQ,
Did you win that Charbroiler in the Pelletheads raffle a few years back. Is that the one?
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I recall there being a drawing also because I think I wanted to enter it and Bentley told me I couldn't, that it would be too suspicious if I won.
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Triplebq has the dream setup there... FEC120, CB036... I'm drooling over the equipment, more then the food. ( food looks absolutely wonderful too )
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Great photos! Does anyone have the Baby Back by Fast Eddy's Way they could share? The pictures of those ribs look awesome! I am planning to do some ribs this afternoon and would love to try that method.
I've done that cook over and over with large racks of baby backs and there's been almost zero deviation in the results and it's so simple.
275* is the setting start to finish, no foil just place them on zone 4 let your PG 500 work it's magic. For me, using large racks of baby backs packed by Smithfield are ready at the 4:15 mark every time and I sauce them then 6-8 more minutes so the sauce takes a set. I would say a properly trimmed Saint Louis style rack would be right on the money in that time frame as well.
It's gotten to the point where I don't even check them anymore after doing a dozen rounds or so of them, in they go at 275* and I don't open the lid until 4:15 minutes later they are fantastic every time with the only exception being a few smaller racks that I pulled at 3:45 minutes and let the warming drawer do it's thing while the larger ones finished.
(https://i.imgur.com/2kEQ7Grl.jpg)
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Triplebq has the dream setup there... FEC120, CB036... I'm drooling over the equipment, more then the food. ( food looks absolutely wonderful too )
Thanks everyone. No I did not win the Charbroiler last year but I tried ;D. I was lucky and found both the FEC-120 and CB036 off Craiglist. The FEC-120 was almost new. The Charbroiler was a little rough but after cleaning it up it is running like a champ. I added the lid, Cookshack sticker on the front, and an igniter rod.
I started with a PG500 but needed more size. I guess the FEC-120 and CB036 is my supersize PG500.
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Great photos! Does anyone have the Baby Back by Fast Eddy's Way they could share? The pictures of those ribs look awesome! I am planning to do some ribs this afternoon and would love to try that method.
I posted the original 2013 recipe in the Pork Recipe section August 30th. Here it is ➜ click (https://pelletfan.com/index.php?topic=180.msg1071#msg1071).
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That charbroiler is nice. I can't believe it is only $1k less for the 24in vs the 36in and $1k more for 48in vs 36in. Would like to have one of those but I would have to sell several other grills for a good price to be able to buy it or my wife would kill me.
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That charbroiler is nice. I can't believe it is only $1k less for the 24in vs the 36in and $1k more for 48in vs 36in. Would like to have one of those but I would have to sell several other grills for a good price to be able to buy it or my wife would kill me.
The best advice I can give is keep an eye out on Craiglist or Ebay. They come up used ever now and then.
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That charbroiler is nice. I can't believe it is only $1k less for the 24in vs the 36in and $1k more for 48in vs 36in. Would like to have one of those but I would have to sell several other grills for a good price to be able to buy it or my wife would kill me.
The best advice I can give is keep an eye out on Craiglist or Ebay. They come up used ever now and then.
There's an FEC 120 on Washington DC / Maryland Craigslist right now sub 3K, if only I was closer!
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If it was a Charbroiler I would go look at it!
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Fast Eddy's ribs with baked beans & macaroni with cheese for tonight's supper, all cooked on the PG 500. These are the leftovers, I figured four racks was just right for four people but everyone seems fat and happy right now with a smile on their face so tomorrow's lunch is a done deal.
(https://i.imgur.com/tebpiF0l.jpg)
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I know there are guests that come on here, probably for maybe just one visit. Were here maybe for something completely unrelated and need some info. They see a picture like this and think...man...I just paid $25 for a rack of BB ribs at X restaurant and they did not look anywhere near as good as them!
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The best part is I have a source for those baby back's @ $2.35 a pound for single wrapped racks in case quantities, $25.00 covered the cost of all four racks and the sides.
We enjoy entertaining at home far more these days than eating out, and having this FEPG on hand makes doing so much easier it's a huge time saver that pretty much takes care of itself until supper is ready to serve when BBQ is on the menu.
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The best part is I have a source for those baby back's @ $2.35 a pound for single wrapped racks in case quantities, $25.00 covered the cost of all four racks and the sides.
We enjoy entertaining at home far more these days than eating out, and having this FEPG on hand makes doing so much easier it's a huge time saver that pretty much takes care of itself until supper is ready to serve when BBQ is on the menu.
I don't have the nerve to serve ribs to dinner guests. I might end up with BBQ sauce in my ears and hair. So No BBQ Served to Guests is a rule. Much like the rule that I never ordered tacos on the first date.
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Summer has found it's way back and it's nice and hot here today, yesterday's leftover ribs are in the warming drawer and the charbroiler is getting a workout with some Costco bratwurst and 1/3 pound beef patties to feed a pool full of hungry swimmers.
I knew I'd like the dedicated charbroiler on the FEPG but I find were using it several times a week, wouldn't be without one ever again. The burgers are getting served with Mr. Sleebus Jones Husk Cheeseburger Sauce recipe he kindly posted in this thread: https://pelletfan.com/index.php?topic=468.0;topicseen
Get you some of that sauce mixed up next time you cook burgers it is fantastic stuff! :cool:
(https://i.imgur.com/NiPWhqEl.jpg)
(https://i.imgur.com/ONk11aUl.jpg)
(https://i.imgur.com/tzGmhf9l.jpg)
(https://i.imgur.com/GhIumval.jpg)
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YUM!
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Very nice indeed
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Let's make some smoked paprika chicken for supper!
I have the PG 500 set to 300* and ready to go, your looking at 6 pound Cornish X Rock broiler chickens that were halved and salt brined in a gallon of water with a bag of ice and a cup and a half of sea salt in the cooler for six hours.
Seasonings are coarse ground garlic salt, black pepper, dried and ground sweet Hungarian peppers and paprika.
(https://i.imgur.com/cnBFDsil.jpg)
(https://i.imgur.com/Sq6VEMSl.jpg)
At the one hour mark, I'll take some temps in another 30 minutes or so.
(https://i.imgur.com/i8RlXhAl.jpg)
I'll post an edit here when they are ready :lick:
On Edit:
They were ready to pull at the 2:15 mark, these broiler birds have huge breasts and they tend to break the rules and finish later than the thighs which held true in this case the thighs were done at 1:55 and the breasts needed another 20 minutes before they registered 167* on the Thermapen.
I always toss a pan of Mac N Cheese on zone 2 for a side, the chicken was wonderful perfect bite through skin and breasts and thighs were hot and juicy.
(https://i.imgur.com/euTWo6Fl.jpg)
(https://i.imgur.com/iJrVXcdl.jpg)
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I have a friend who works for a company that reps Cookshack. He has a BBQ business and runs several FEC units. At one time he also had a FEC Charbroiler.
I have talked to him asking about the Charbroiler asking him how he liked it. He said it was a good unit, however he said what he didn't like was the pellet usage. He said the pellet usage was really high in a commercial environment. He wound up selling the Charbroiler. He sold it before I knew him, or I would have bought it.
I still would love to have a 36" Charbroiler on deck, it would really compliment my FEC 120.
I would love to be completely out of charcoal cooking and the Charbroiler would make that possible.
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I'd back a dump truck full of pellets up to a Cookshack charbroiler if that's what it took to feed it, I've been messing around trying to make the "perfect" hamburger for what seems forever now after owning several top of the line gassers and stick burners over the years and none of them comes close to the results the charbroiler side of my PG 500 produces.
Bottom line is those thick heavy stainless sear grates sitting over the top of a 900* heat source is what it takes to produce restaurant quality sears on burgers or steaks and you need the right tool for the job lesser units don't have it.
I'd love to add a 48" charbroiler and an FEC 120 to the lineup here, I'll find reasons to use them often enough to justify having them.
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Cooks on my CB036
(https://i.imgur.com/unJ5nAy.jpg)
(https://i.imgur.com/Kr0H9Z1.jpg)
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I'd back a dump truck full of pellets up to a Cookshack charbroiler if that's what it took to feed it
My CB036 does burn through pellets but it isn't as bad as I had thought it would be. When the unit is on high it goes through 6 pounds per hour (based on Cookshack). My last pellet buy I did I got pellets at .35 cent a pound. So if I ran the unit for an hour we are only talking $2.10. Heck even if I paid $1.00 per pound you would be looking at $6.00. I'm OK with that.
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If it was a Charbroiler I would go look at it!
I just found a 48" Cookshack CB48 on Craigslist in Windham Maine, asking price is $1600.00.
If you want the link I can post it or PM it.
What are the rules regarding posting things like that btw? I don't see any sort of classifieds here, it would be nice to give members a heads up when good equipment is available on the cheap that's a 6K unit new I'd be all over that were it closer.
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48 is just way to big for me...Would prefer that stuff like this be PMed if folks ask...Never been a fan of ebay or craigs list!
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I purchased my FEC-120 and Charbroiler CB036 off Craiglist. I also got my PG500 off Ebay. $1600.00 sounds like a killer deal.
Just looked up the unit. It looks good.
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I purchased my FEC-120 and Charbroiler CB036 off Craiglist. I also got my PG500 off Ebay. $1600.00 sounds like a killer deal.
Just looked up the unit. It looks good.
There's a PG 500 in the Detroit area for $1200.00 that's been cooked on 4 times I would have been all over that a few months back when I was shopping for one.
I see the broiler is actually at an equipment dealer, maybe I can get U ship to pick it up for me! I'll give them a call today and see if we can make a deal.
My PG 500 is the only new Cookshack appliance that's in the cards for me, I can't justify a new broiler or 120 series but at fair used CL or Ebay prices I'm game to add both your set up is amazing!
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If it was a Charbroiler I would go look at it!
I just found a 48" Cookshack CB48 on Craigslist in Windham Maine, asking price is $1600.00.
If you want the link I can post it or PM it.
What are the rules regarding posting things like that btw? I don't see any sort of classifieds here, it would be nice to give members a heads up when good equipment is available on the cheap that's a 6K unit new I'd be all over that were it closer.
I would drive up there for that, but I am not home until next weekend.
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If it was a Charbroiler I would go look at it!
I just found a 48" Cookshack CB48 on Craigslist in Windham Maine, asking price is $1600.00.
If you want the link I can post it or PM it.
What are the rules regarding posting things like that btw? I don't see any sort of classifieds here, it would be nice to give members a heads up when good equipment is available on the cheap that's a 6K unit new I'd be all over that were it closer.
I would drive up there for that, but I am not home until next weekend.
I don't think it's going anywhere unless someone does make the drive, U ship drivers want a fortune to go after it they don't have much in the way of normal routes going that far North on the E coast.
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My CB036 does burn through pellets but it isn't as bad as I had thought it would be. When the unit is on high it goes through 6 pounds per hour (based on Cookshack). My last pellet buy I did I got pellets at .35 cent a pound. So if I ran the unit for an hour we are only talking $2.10. Heck even if I paid $1.00 per pound you would be looking at $6.00. I'm OK with that.
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I agree. Pellet usage in a home environment is not a big problem. I would love to have a Charbroiler.
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Did not realize it was 660 miles...if it was a 24 I think I might consider it!
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Grabbed a prime packer from Costco, 12 pounds in the shrink wrap and it trimmed up right at 9 pounds before it went to smoke camp. These prime packers they offer at $2.99 a pound are my favorite they always turn out so much better for me than choice grades do.
(https://i.imgur.com/H2XVpJDh.jpg)
Low and slow for 15 hours at 225*, pulled it at 185* on the Thermapen in several spots as the probe was sliding in like butter after a two hour covered rest it had great moisture everywhere definitely one of the better briskets I have made.
(https://i.imgur.com/WWWUS8gh.jpg)
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You should be reported for posting this while I’m on a soft food/liquid diet! You indeed are a Brisketarian!
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You should be reported for posting this while I’m on a soft food/liquid diet! You indeed are a Brisketarian!
If it helps the diet quandary, we made sandwiches with Rosen's Briouche buns and topped the brisket with Famous Daves Spicy Pickle chips with a touch of my homemade KC style sauce.
I'm not shy to admit I've eaten BBQ by the carload most of my life and love the stuff be it mine or in the course of travels, but this was one of best meals I have made to date and never came close in flavor, moisture or texture with all the briskets I cooked on stick burners to what I'm turning out on this FEPG.
Getting a good night's sleep while it's cooking is a huge deal to, I love this thing.
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Looks amazing, great bark & it looks moist.
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Why the tarp? I'm trying to decide between a Memphis or Cookshack. Planned on it sitting my patio blocks.
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I like everything thst comes off of this pit. Here are a few pics I found in my phone.
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Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.
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Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.
No frames. The top shelf was cut a few inches larger than the original shelf. I love the extra depth.
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Hot Smoked Polish Sausage with Bubble & Squeak sounds good right now!
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Nice! I like how you replaced the upper and zone 4 grates with expanded mesh if you ever get a chance I'd like to see those out of the grill showing the frames I'd love to have my zone 4 grate made that way the bar grate that came with it is to wide for chicken wings.
No frames. The top shelf was cut a few inches larger than the original shelf. I love the extra depth.
Is there a certain gauge to look for when buying expanded mesh? That's an awesome addition to the top zones when I push my rack all the way to the back there's 50% of the side flanges just wide open toward the front.
I want to replicate your idea to get more area up there for wings and corn on the cob.
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A buddy had some laying around. I think you can even get it in SS. I'm pretty sure the stuff I used was the same I have used on trailers before. Just make sure the diamond is lengthwise for better strength of the shelf.
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Just don't cook with galvanized...
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You might be interested in onlinemetals.com . Check out flattened stainless steel mesh, #22510