Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on July 03, 2020, 11:57:09 AM
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Got some wings yesterday to cook tomorrow. Chicken legs were .99 cents a pound and wings were $2.69 so probably should have gone with drumsticks as the better value, but I do love bbq'ed wings!!!
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I have some smoked pork/beef sausage in 1.5# links from Sam's club that I am making.
I cut them down the middle and butterfly them to cook on the grill at about 250° flipping occasionally. When they look like they are close to done, I then start to paint them with bbq sauce. Then, about every 15 minutes or so, flip and paint the other side. Each side gets at least 2-3 coats. They are kinda like sausage burnt ends when they get pulled off the grill.
My neighbor when I lived in Memphis taught me how to make these. He used to make them at Mississippi St baseball games when he was in college tailgating in the outfield and watching Will Clark play.
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Have a packer brisket we will start tonight before bed. Plan is to slice flat and turn point into burnt ends. Dinner tomorrow will be that, a Mac salad and we’re trying a new coleslaw recipe, tequila lime coleslaw with cilantro.
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I'm cooking on my pit three to four days per week or more year around. Now the question is, what am I going to cook?
Lately, I have had to cook what is coming close to the use/freeze by date.
I have a couple of pork butts in my freezer. I would like to get to one soon.
I am hesitant to try two at the same time again. Last time it took 18:30 hours to get my second one done which lead to a thermodynamics discussion.
https://pelletfan.com/index.php?topic=3909.0
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Cooking a Duroc butt for dinner tomorrow and maybe brats for lunch.
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My 4th of July dinner is tonight, I'm fixing boneless beef short ribs, smoked, sous vide and seared. To complement the meat, I'm also going to cook some smoked short ribs with red wine, beef broth, onions and garlic in the Insta Pot so that I have a beefy gravy for the meat and rice. I'll save the Insta Pot meat for later.
The total meal will consist of salad, ribs, rice/gravy, carrots/peas (cooked in the Insta Pot in the beef gravy) and blueberry/peach crumble for desert.
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Started off with putting two chuck roasts for pulled beef on followed by brat patties on the bottom rack of my DB. 90 minutes at 225 on the brat patties was perfect! Best tasting brats patties I've ever had!!
Will do some St. Louis style ribs on Sunday.
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Brat patties?
You take the stuffing out of the casing and make a patty? 90 minutes at 225°, then eat it like a hamburger?
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Local grocery stores here sell patties, just the same meat and seasoning formed into a patty instead of stuffed. Fareway has then a lot, but thought Hy-Vee did too, so surprised you haven’t seen them.
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Local grocery stores here sell patties, just the same meat and seasoning formed into a patty instead of stuffed. Fareway has then a lot, but thought Hy-Vee did too, so surprised you haven’t seen them.
Indeed, mustard, onions and cheap ol white buns.
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Goin to a friends place for the 4th. Traditional burgers and dogs. He'll be using a gasser.
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Tri tip ,asparagus ,pineapple
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I will be putting on two pork butts shortly. Being I am traveling in my motorhome I will be using the Traeger Junior for them. We are in NW Arkansas where my brother and his family lives.
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3 racks of BB ribs
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Grandkids wanted bacon wrapped dogs and corn on the cob. I'll be adding chili to mine...
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It appears I am, Brisket!
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My grills are still in storage from the move. It won't feel like home until they arrive! However, I may do a chicken on the electric smoker later on.
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Sadly no. We are staying home alone and will do Hot Dogs inside. One of our kids and family are coming home from SC beaches and motor home parks--so we will definitely avoid them for a couple of weeks. Their timing was bad but they had a great time and feel well, Butttttttttt.
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Here is the start of the BBQ sausages.
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BB Ribs
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I bought 3# of Chuck Roast, which I am planning on grinding for hamburgers. This will be my first attempt at grinding meat myself, so will be interesting to see how it comes out. Have not decided to cook on the RT or over charcoal on the kettle. First things first, gotta see how the grinding goes.
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Here is the first brush of BBQ sauce on one side of the sausages.
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Final product
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I did the breakfast on the Blue Razor griddle. Thick sliced bacon, kielbasa, potatoes with onions and yellow bell peppers and eggs (any style).
I added a grilled tomato for me. We had one person choose the breakfast burrito option.
Dinner last night was tacos. We still have a lot left over. I have already had tacos for lunch. You can never have too many tacos.
We have 10 avocados waiting to ripen for guacamole.
I also have a bunch of brats and some salmon. Between today and tomorrow we will probably cook a bunch of it.
I'll know what and when by looking at the use/freeze by dates.
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Final product
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Those look good, was the bbq sauce traditional or was it with some kind of kick?
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I've used many different commercial BBQ sauces and they all end up tasting the same on the sausage. Typically, I just use Kraft Original because it is cheap. This time was Sweet Baby Ray's.
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I've used many different commercial BBQ sauces and they all end up tasting the same on the sausage. Typically, I just use Kraft Original because it is cheap. This time was Sweet Baby Ray's.
I am with you, we have tried many. For just good old BBQ sauce you, in our opinion, can’t beat either one. Kraft 1st.
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I bought 3# of Chuck Roast, which I am planning on grinding for hamburgers.
Are you using a dedicated grinder or an attachment?
I have a yen to try it, but I should try the Kitchenade attachment before making a larger investment.
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Hi pmillen. I used the kitchenade attachment to grind the meat. I know I am very much an amateur meat grinder, but if it is always this easy, no need for a dedicated grinder. I took a 3# chuck roast, and the actual time to cut it into pieces and then grind was about 10 minutes total. This included grinding the meat a second time, which I have read on this site and others is the best way to go. I have to say it did turn out fantastic. Burgers cooked to a perfect medium rare. The one thing that might disappoint is I did decide to use my charcoal kettle pit rather than my RT for this cook.
(Sorry to original poster if this hijacked the thread....but it was grinded and cooked on the 4th which is still in the theme).
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JNJ! You're pushing me toward the edge!
Those look like great hamburgers.
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Sorry, send same pic twice. Here is after slicing...
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Yummy
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Perfect! And perfect knife work. You have the hands of a surgeon.
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Here’s the butt I did yesterday, it was the first I’ve ever done on the Summit and wish I either would have wrapped about halfway through or cooked it on the Woodwind. We’re not used to that much bark. I chose the Summit so I could cook 275-300 and still get good smoke, but that also might have been a little high for the Oakridge BBQ Secret Weapon and all the sugar in it. It was still good, but just could have been better.