Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bar-B-Lew on September 17, 2022, 11:53:52 AM
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I don't cook much lately for whatever reason (usually the heat), but when I do I make a lot of stuff to eat during the upcoming week or vac seal and freeze for later meals.
The Fall is my favorite cooking time so I usually begin to stock up the freezer with items already cooked so I just have to thaw, reheat, and eat.
Today, I have some chuck roasts, chicken breasts, hot italian sausages, baby back ribs, and STL ribs to make on the Elite. I fired it up about 6:30am and got started with the chuck roasts. I moved the small one to a crock pot to finish in Yards Storm King Imperial Stout and beef broth. The larger one is foiled, covered, and back on the smoker in a bath of Lake Wallenpaupack Jalapeno Cream Ale. That one will also get some fresh jalapenos and hungarian wax pepper slices in it at some point later today when I pull it apart and add onions and mushrooms.
Chicken breasts and sausages are on the smoker now. Ribs to follow when those are finished. I didn't put anything on the chicken. Some of it is going to go into a version of Chili's chicken enchilada soup to use a bag of spicy cheese sauce that my brother gave me. Others will be cut into pieces for use in other casseroles for my wife to make.
Pictures to follow. I am also working on company budgets this weekend so in between spreadsheets I will get some other posts up here.
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I think that’s a smart way to cook. It all sounds good.
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I think that’s a smart way to cook. It all sounds good.
We have been doing that as well for sometime.
In the months before our move we worked on eating all the cooked meats.
Now that we are moved, time to start smokin' again.
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about 3 hours into the cook
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Cuban rub ribs were the most tender. Not sure if it was the rub, the size of the rack (the smallest of the 3), or that they were the rack on the top shelf. Rub was a bit salty at times, and was the sweetest of the three rubs.
The other two racks I probably could have left on the smoker for another 30-60 minutes. They were not as tender as the Cuban. The flavor was not horrible, but really didn't have much of a discernable flavor from the SPG or the Red Garlic rubs. I didn't even taste the spice of the black pepper or red peppers in either of the rubs. No need for me to buy either of those rubs again.
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Thanks Lew. That was some good looking food.
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What do you do with the chicken?
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What do you do with the chicken?
My brother gave me a bag of nacho cheese so I am going to mix that with some chicken broth, add some cut up chicken, and attempt to replicate the Chili's enchilada soup.
My wife also has some other casserole type recipes. One of them is mixing spaghetti, melted Velveeta, pimentos, peas, Rotel, and mushrooms. There are some others with canned biscuits and some cream of mushroom and/or chicken soup.
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Heck! Why should I try to cook? I'm coming to your house for dinner from now on! Great work! :clap: :clap:
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I changed the title on the original post as I am back at it again today smoking a bunch of things on the Elite. My wife is going down to Memphis/Mississippi at end of October for her annual Thanksgiving trip and my stepdaughter wants some chicken breasts and pulled beef. So those will be the first things on the smoker today. I may also do some baby back ribs and possibly pork shoulder. I also have some burgers, fillet mignons, and smoked sausage to either go on the Memphis or onto the Weber Genesis II.
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8# of chuck roasts on the smoker at about 7:30am. I plan to smoke until around noon at 275°. I will then throw them in a pan, add beer, cover, and finish off in the oven. Once they are ready to shred by fork, I will add mushrooms, onions, and bell peppers for about an hour and remove from the oven, cool, and freeze.
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5# of chicken breasts that I would normally smoke after marinating in Lawry's Caribbean Jerk, but I was low on marinades in the pantry. Probably because I have too many hot sauces and wing sauces in it. So, I found one Jerk (2 breasts in it), one Hot Teriyaki (2 breasts in it), and I took the remnants of four bottles of salad dressings (3 breasts in it) that were in the fridge and mixed them together. Going to let them soak in the marinades for about 4 hours and will turn every 1-2 hours. I usually do about 12 hours so will see how well the shorter time works for absorbing the flavors.
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Your Secret Service code name is Big Smoke.
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Chuck roasts were smoked about 5 hours. I didn't even check the IT of them. Put them in the pan and poured in some leftover beers in the bottom of the fridge in the garage for liquid. In the oven at 300° for probably 4-5 hours before they are ready to shred.
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Smoked chicken breasts for about 75 minutes at 275°. Bottom left Caribbean Jerk, bottom right Hot Teriyaki, top unrepeatable mixture of dressings. I cut the breasts in half in an attempt to get more surface covered with the marinade. I will probably never know how it worked as I think all of them are getting frozen and taken by my wife to her daughter in a few weeks.
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Baby back ribs are now on at 275° and I have an alarm set to check them at the 3 hour mark. Not sure what this rub is either as it was a half container of what I made last week and then I topped it off with some remnants of last week's rubs. May try a rib or two tonight when they are finished. I usually go heavy on the rub. I pulled the membrane, but did not put rub on the bottom. Not putting rub on the bottom is a first for me on baby backs.
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You're definitely going to stock up your cooked meats freezer.
I just did a pork shoulder, chunks from a rib eye roast I had cut a while back, and a ham.
Have to do some chicken and brats next week end.
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I assume you are freezing the ribs as well? If so, how do you prepare them for eating at a later date?
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I assume you are freezing the ribs as well? If so, how do you prepare them for eating at a later date?
Usually microwave, but sometimes cover in a pan in the oven at 250° for 30 minutes or so until warm enough to eat.
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You're definitely going to stock up your cooked meats freezer.
I just did a pork shoulder, chunks from a rib eye roast I had cut a while back, and a ham.
Have to do some chicken and brats next week end.
Almost all of yesterdays cook is going to my step daughter when my wife drives down to Memphis next weekend.