Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on August 25, 2017, 08:10:22 AM
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I was talking with Greg-B yesterday and our conversation got me thinking about what we like to cook on our pit (really what I like to have Bent cook for me ;D).
I don't think it is any secret that the two of us are not into eating any of the 4 comp meats. But there is so much more we use the pit for than those. My favorites -- beef ribs!!!!! Hands down the best thing ever. But Bent also does a fabulous job on rib-eyes and salmon (funny how he has becomes so good at cooking it on the pit since he will never eat it).
What about you and your families? Traditional que favorites or do you use it for other things that are favorites?
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Whole Pacific Salmon- Is one of the Fav's in our family and with the exception of my Wife reverse Seared tri-tip, Steaks and prime rib.
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I'll go w/ Atlantic Salmon. Wait for a sale and then smoke extras to freeze for a later time
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My pit is used most often as a summer kitchen oven. I was raised on soup and casseroles so I like casseroles and I cook them in my wood-fired oven. I'll post some recipes as soon as the photograph issues are smoothed out.
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Chicken Wings
Pulled Beef
Steaks
Burgers
Chicken Breasts
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Beef back ribs
Meatloaf
Pizza
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Let me think...
70/30 Cheeseburgers
Costco breaded shrimp
Meatloaf
Pizza
Beef Ribs
Pastrami
Bier Rocks
ABT's
Bacon/Green Chili Grilled Cheese Sandwich
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I'd be interested in that grilled cheese sandwich recipe.
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Wait till you see his grilled cheese hamburger
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Any Cheese, any chili or pepper.
Buttered Bread
3 slices American
1/4c each diced crisp bacon and diced Ortega green chili equally mixed
3 more slices on top of mix
Buttered bread
I'd be interested in that grilled cheese sandwich recipe.
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I forgot a made one with bacon once too...I did like the square to almost rectangle pattie though...You all have some good memories.
You are Never gonna here me say to much Bacon, but 12 slices of cheese was to much...Never thought I would say that.
Wait till you see his grilled cheese hamburger
(http://i110.photobucket.com/albums/n90/lwnna/Sandwiches/IMG_00022.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Sandwiches/IMG_0003.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Sandwiches/IMG_0004.jpg)
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Let me think...
70/30 Cheeseburgers
Costco breaded shrimp
Meatloaf
Pizza
Beef Ribs
Pastrami
Bier Rocks
ABT's
Bacon/Green Chili Grilled Cheese Sandwich
Tell me about the breaded shrimp and the pastrami please
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Well I think many heard me say before that I don't do the traditional competition style beef brisket.
But I have had very good results with a typical 4 lb. beef chuck roast from the grocer.
Long slow cook, smashed potatoes, veggies, hot rolls.
Man-o-man, a classic Sunday Dinner!! Gluttony!
I'll soon put some recipe ideas for this in the proper section.
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I haven't used my oven in about 4 years. Everything gets done on the smoker at this time unless it's stove top burner stuff.
I'll qualify this as I've never done a brisket. I have done a corned beef thing to try and attain a pastrami. 30% shrinkage for value didn't go over well to me.
Were I to pick a favorite; it would be meat loaf. Don't get me wrong... It's all good. But meat loaf excels in the process.
The best part? Last months electric bill was 35 bucks +/-. :-*
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Well I think many heard me say before that I don't do the traditional competition style beef brisket.
But I have had very good results with a typical 4 lb. beef chuck roast from the grocer.
Long slow cook, smashed potatoes, veggies, hot rolls.
Man-o-man, a classic Sunday Dinner!! Gluttony!
I'll soon put some recipe ideas for this in the proper section.
I'm going to have to try a chuck roast, I'm assuming not a extremely long cook.
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Well I think many heard me say before that I don't do the traditional competition style beef brisket.
But I have had very good results with a typical 4 lb. beef chuck roast from the grocer.
Long slow cook, smashed potatoes, veggies, hot rolls.
Man-o-man, a classic Sunday Dinner!! Gluttony!
I'll soon put some recipe ideas for this in the proper section.
I'm going to have to try a chuck roast, I'm assuming not a extremely long cook.
Chuck is awesome on the smoker. 225 for 6 hrs or so. Slide a pan in with veggies/rootables and gorge yerself.
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Sounds good, will definitely be trying this soon.
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They were just these Shrimp Larry would get, I think Costco, but now maybe I am wrong and maybe Sams? It came in like a lighter green & white package, it was butterflied and coconut dipped. I was just amazed that when you grilled them on a pit, I would swear they were deep fried. The Pastrami, well that is just smoked corned beef with rub cooked on the pit. And you do not have to cure the beef 1st, you can always just buy a CB, put the rub on it, cook it, and Viola!
More here (https://pelletfan.com/index.php?topic=71.0) on that!
Tell me about the breaded shrimp and the pastrami please
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That's a difficult question to answer. I guess the following and not especially in order of list, except the Ribeyes.
1. Ribeyes
2. Burgers
3. Pork of any kind
3. Salmon
4. Chicken
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Yeah, how did I miss steaks and chicken wings...
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You know, I've had a pellet grill for like 5 years now, mostly cooked your typical BBQ stuff... Then a month or two ago, believe it or not, I cooked my first bratwurst on a pellet grill. Like set it to 275F, cook 40 or 50 minutes, flipping once after 20 minutes or so. Wow, amazing how good they taste, with very little effort...
Cooking brats always seemed like a difficult thing on other grills, usually they'd get too burnt on the outside and not done on the inside, grease squirting out everywhere causing more flame ups, none of that on the pellet grill... just nicely cooked with minimal effort.
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You know, I've had a pellet grill for like 5 years now, mostly cooked your typical BBQ stuff... Then a month or two ago, believe it or not, I cooked my first bratwurst on a pellet grill. Like set it to 275F, cook 40 or 50 minutes, flipping once after 20 minutes or so. Wow, amazing how good they taste, with very little effort...
Cooking brats always seemed like a difficult thing on other grills, usually they'd get too burnt on the outside and not done on the inside, grease squirting out everywhere causing more flame ups, none of that on the pellet grill... just nicely cooked with minimal effort.
Now you have to be careful to let them cool down enough so that grease that used to leak out on other cookers doesn't hit the inside of your mouth and burn it. Someone I know told me how that happened to them because the outside of the sausage didn't feel really hot. My name will rename nameless. ;)
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Bump -- any new additions to this thread?
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Something like this here...
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Turkey breast
Pastrami
Pot pies
Old Dave's breaded wings
Lamb chops
Chiavettas green beans
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Pot pies -- are you cooking the chicken or meat on the pit and also cooking the pie on the pit?
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Pot pies -- are you cooking the chicken or meat on the pit and also cooking the pie on the pit?
When I do them on the cooker, everything gets done on it. I use a sheet pan to roast the chicken and veggies at 400, then bake them at 400 also. My wife does not like smoked food, but loves the smoke oven type items. There is a noticeable difference between oven and smoker in this application.
Found a few pics from last year when I did them on the whole hog
(https://i.imgur.com/OCHyc1Pl.png)
(https://i.imgur.com/r23at7kl.png)
(https://i.imgur.com/BesYpqgl.png)
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Brisket
Ribs
Sausage fattie (without the bacon weave) for sausage biscuits
Pork Belly Burnt Ends (some would argue that burnt ends only come from brisket)
Grilled chicken breast
fajitas
pig candy