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Author Topic: PelletFan Picture thread  (Read 96733 times)

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glitchy

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Re: PelletFan Picture thread
« Reply #360 on: March 08, 2018, 11:18:58 PM »
I suddenly crave smoked meatloaf  8) Thanks!
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okie smokie

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Re: PelletFan Picture thread
« Reply #361 on: March 08, 2018, 11:23:15 PM »
Quote from: Bentley  on March 08, 2018, 09:27:54 PM
Oh, that is one fine meal, although I am a mashed potato and gravy guy!
You still have to bake it (or boil)before you mash it.
« Last Edit: March 08, 2018, 11:25:43 PM by okie smokie »
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Bentley

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Re: PelletFan Picture thread
« Reply #362 on: March 10, 2018, 05:50:33 PM »
Fine lookin Bierock!  Never heard them called Runza...Was a fan favorite at my HS cafeteria!
« Last Edit: March 10, 2018, 05:59:16 PM by Bentley »
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glitchy

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Re: PelletFan Picture thread
« Reply #363 on: March 10, 2018, 06:07:43 PM »
Those look amazing gtsum2! Is that a recipe you’d share? Nothing extravagant here, but most likely the farewell cook for the Traeger:
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Sodaking27

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Re: PelletFan Picture thread
« Reply #364 on: March 11, 2018, 10:41:56 AM »
Quote from: gtsum2 on March 10, 2018, 05:30:03 PM
First time making bierocks (Runza’s from where I am from). Turned out quite good :bbq:






Sent from my iPhone using Tapatalk Pro

Will definitely be giving these a try. Just printed the recipe.
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Re: PelletFan Picture thread
« Reply #365 on: March 11, 2018, 01:49:57 PM »
Quote from: gtsum2 on March 11, 2018, 01:26:00 PM
Quote from: Bentley  on March 10, 2018, 05:50:33 PM
Fine lookin Bierock!  Never heard them called Runza...Was a fan favorite at my HS cafeteria!

Runza is a chain restaurant in Nebraska that makes these...Cornhusker football and Runza's.....match made in heaven! :clap:

What state did you go to HS?  I normally only see these in the Midwest...most folks out here on the right coast have no idea what they are

Turner Gill and Jarvis Redwine probably ate them before games...two of my all-time favorite college players.
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Bentley

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Re: PelletFan Picture thread
« Reply #366 on: March 11, 2018, 03:20:55 PM »
Central Valley of California.

Quote from: gtsum2 on March 11, 2018, 01:26:00 PM
What state did you go to HS?
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Goosehunter51

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Re: PelletFan Picture thread
« Reply #367 on: March 11, 2018, 05:18:38 PM »
Quote from: Bentley  on March 11, 2018, 03:20:55 PM
Central Valley of California.

Quote from: gtsum2 on March 11, 2018, 01:26:00 PM
What state did you go to HS?

Now I know you are smart.
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Goosehunter51

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Re: PelletFan Picture thread
« Reply #368 on: March 11, 2018, 05:20:48 PM »
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Bentley

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Re: PelletFan Picture thread
« Reply #369 on: March 11, 2018, 05:40:40 PM »
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Bentley

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Re: PelletFan Picture thread
« Reply #370 on: March 17, 2018, 11:34:44 AM »
Yeah, it is probably not a a good plan for those that do the entire cook on the pit, or who just foil at the end.  It works for me, cuz I just judge when the bark is where I want and know it will mellow out in the pan for the rest of the cook.
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glitchy

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Re: PelletFan Picture thread
« Reply #371 on: March 17, 2018, 03:13:52 PM »
A few of the results from the new pit this weekend.
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Canadian John

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Re: PelletFan Picture thread
« Reply #372 on: March 17, 2018, 03:42:00 PM »

 Outstanding photos.
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Canadian John

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Re: PelletFan Picture thread
« Reply #373 on: March 18, 2018, 12:47:33 PM »
 My kind of ribs:cooked, not falling off the bone..Bet they were moist too.
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Bentley

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Re: PelletFan Picture thread
« Reply #374 on: March 18, 2018, 02:14:05 PM »
These were just before going into pans with Gatorade and foil.  I have no idea how much molasses you are using, mine is a very light coat, maybe 1/4cup (3 Tbs) per butt.  Color is probably not the correct term either, I am truly looking for bark, just a hard outer piece of meat!

It is almost like the molasses hindered the smoke penetration.  How long after coming out of the cooker was the pulled picture taken?

Quote from: gtsum2 on March 18, 2018, 03:18:41 AM
Quote from: Bentley  on March 17, 2018, 11:34:44 AM
Yeah, it is probably not a a good plan for those that do the entire cook on the pit, or who just foil at the end.  It works for me, cuz I just judge when the bark is where I want and know it will mellow out in the pan for the rest of the cook.

Good point. These went until about 190 and then into a pan since it was an overnight cook. I’ll try again but pan earlier maybe?


« Last Edit: March 18, 2018, 02:17:05 PM by Bentley »
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