Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: triplebq on January 15, 2018, 10:07:45 AM

Title: The cook must go on
Post by: triplebq on January 15, 2018, 10:07:45 AM: The temp in my backyard say 18 degrees ??? but the cook must go on. Cooking wings, sausage, and meatballs on the Grid Iron. Briskets (5 of them) go on the FEC tonight.

(https://i.imgur.com/9QWccdH.jpg?4)

(https://i.imgur.com/trHNmsG.jpg?2)
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 10:18:35 AM: Meatballs have been pulled :P

(https://i.imgur.com/Ur1GWv2.jpg?3)
Title: Re: The cook must go on
Post by: Bentley on January 15, 2018, 10:20:55 AM: Are they just for personal consumption?
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 10:37:59 AM: Quote from: Bentley on January 15, 2018, 10:20:55 AM
Are they just for personal consumption?

About 75% of the cook I am doing over the next two days is for 3 catering gigs. The other 25% is for the family. I can't call the family part catering because they get the family discount.
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 10:39:43 AM: Quote from: sschorr on January 15, 2018, 10:29:48 AM
Triplebq,
Would you be willing to share the recipe for the meatballs, the cook temp and time you used?

Meatball recipe
1. 1 pound sausage. I use Neese Sausage (NC favorite). Can use Italian Sausage
2. 1 pound 80/20 Ground beef/chuck
3. 2 eggs
4. 1 cup Italian bread crumbs
5. 1/2 cup grated Parmesan cheese
6. 2 tsp Italian seasons
7. 1 tsp granulated garlic. I used garlic salt as it was what I had in my cabinet.
8. Mix ingredients and make into meatballs. Size them as you see fit.
9. Smoke @ 275 degrees until internal temp reaches 165.
10. Cook time take about 35 - 45 minutes
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 11:23:37 AM: Wings
(https://i.imgur.com/zqaXa2I.jpg?2)
Title: Re: The cook must go on
Post by: ZCZ on January 15, 2018, 11:29:10 AM: What time should I stop over?
Those look pretty awesome!
Z
Title: Re: The cook must go on
Post by: texasbrew on January 15, 2018, 11:29:47 AM: Those pics look like somebody will be eating well!
Title: Re: The cook must go on
Post by: Kristin Meredith on January 15, 2018, 01:47:23 PM: It all looks tremendous! :P
Title: Re: The cook must go on
Post by: Canadian John on January 15, 2018, 02:49:01 PM: +1.
Title: Re: The cook must go on
Post by: Bentley on January 15, 2018, 03:44:31 PM: Do you present the kielbasa in any particular way?
Title: Re: The cook must go on
Post by: cookingjnj on January 15, 2018, 03:55:29 PM: Triplebq, great pics and description as always. Quick question, at 275 for under an hour cook time, do you still get a kiss of smoke flavor on the meatballs? Thanks for always sharing!
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 04:46:41 PM: Quote from: Bentley on January 15, 2018, 03:44:31 PM
Do you present the kielbasa in any particular way?

No I just cut each link into 4 pieces and vac seal them.
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 04:49:49 PM: Quote from: cookingjnj on January 15, 2018, 03:55:29 PM
Triplebq, great pics and description as always. Quick question, at 275 for under an hour cook time, do you still get a kiss of smoke flavor on the meatballs? Thanks for always sharing!

I do but only a hint. As you know if you want smoker flavor run the pit at a lower temp. I did a previous cook @ 275 and everyone said they were my best.
Title: Re: The cook must go on
Post by: Free Mr. Tony on January 15, 2018, 05:45:29 PM: Everything looks great, especially the meatballs.
Title: Re: The cook must go on
Post by: jdmessner on January 15, 2018, 06:49:36 PM: Quote from: Free Mr. Tony on January 15, 2018, 05:45:29 PM
Everything looks great, especially the meatballs.

+1 What he said :clap:
Title: Re: The cook must go on
Post by: triplebq on January 15, 2018, 07:32:03 PM: Thanks everyone
Title: Re: The cook must go on
Post by: MMike on January 15, 2018, 07:38:37 PM: That looks like a lot of fun, but a lot of work too.
I wish I could come and work as an assistant just to learn how to do it.
Title: Re: The cook must go on
Post by: Bentley on January 15, 2018, 11:05:45 PM: Ohh, maybe not part of the gig?

Quote from: triplebq on January 15, 2018, 04:46:41 PM
Quote from: Bentley on January 15, 2018, 03:44:31 PM
Do you present the kielbasa in any particular way?

No I just cut each link into 4 pieces and vac seal them.
Title: Re: The cook must go on
Post by: Michael_NW on January 16, 2018, 12:22:24 AM: Done right, then God is in His heaven and all is right with the world. And those look outstanding!
Title: Re: The cook must go on
Post by: triplebq on January 16, 2018, 10:04:50 AM: Part 2 of the cook continues. Briskets went on last night @ 10 PM. After 10 hours of smoke @ 180 degrees I wrapped them in foil and added a can of beef consumme. Outside temp is 21 degrees ???.

Will post pics of the final product later today.

(https://i.imgur.com/lRRwU2H.jpg?1)
The FEC-120 doing work
Title: Re: The cook must go on
Post by: triplebq on January 16, 2018, 11:23:49 PM: Whew that was a long cook. After 15 hours of cooking, the briskets are cooked, sliced, packed, and picked up. I'm tired!

(https://i.imgur.com/Sf5hapu.jpg?1)
A few slices from the briskets. Quality control testing :P

Just in time. We are suppose to get snow tomorrow.
Title: Re: The cook must go on
Post by: Michael_NW on January 16, 2018, 11:36:00 PM: That brisket looks stupendous! I see a nice smoke ring on both top and bottom but I don't see much fat on those slices . . . do you remove most of it before the cook or were those mostly end slices?
Title: Re: The cook must go on
Post by: triplebq on January 16, 2018, 11:58:37 PM: Honestly sometime when I trim briskets I remove more fat and sometimes I don't.
Title: Re: The cook must go on
Post by: cookingjnj on January 17, 2018, 10:49:37 AM: Fantastic cook again triple, makes me wanna have brisket for breakfast today. Thanks.
Title: Re: The cook must go on
Post by: Michael_NW on January 23, 2018, 11:58:21 PM: Thanks triplebq! I couldn't resist the meatballs so I did a batch after work last night. Most of these are going in the freezer tonight. I added some ground coriander, anise, and fennel to the mix and they came out great! You're my hero! The 275 cooking temp was spot on, btw.

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Title: Re: The cook must go on
Post by: triplebq on January 24, 2018, 11:53:19 AM: Oh man those look :lick: Great job.
Title: Re: The cook must go on
Post by: triplebq on February 25, 2020, 11:56:18 AM: Another meatball cook

(https://i.imgur.com/d0zNfkD.jpg?1)
My hands hurt after making all of these meatballs

(https://i.imgur.com/0IjKcvk.jpg?1)
Cooked

(https://i.imgur.com/w8nABb9.jpg?1)
Vac Sealed
Title: Re: The cook must go on
Post by: Bar-B-Lew on February 25, 2020, 12:03:10 PM: Have you tried using one of those ice cream scoops to shape the meatballs?
Title: Re: The cook must go on
Post by: triplebq on February 25, 2020, 12:11:28 PM: I have not but will give it a try. Currently I use a 1/4 measuring cup.
Title: Re: The cook must go on
Post by: Trooper on February 25, 2020, 03:16:42 PM: Kielbasa, meatballs, wings, brisket!

Heaven!!