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Author Topic: What is Your Favorite Thing to Cook on Your Pit?  (Read 895 times)

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Kristin Meredith

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What is Your Favorite Thing to Cook on Your Pit?
« on: July 03, 2021, 12:41:07 PM »

Just curious -- and it does not have to be meat.  an be veggies, pizza, bread, desserts.  Just want to know what is your favorite to cook and do you cook it high heat or low and slow.

This is tough for me, but I am going with beef ribs cooked at about 275.
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Bentley

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #1 on: July 03, 2021, 12:42:43 PM »

Meatloaf. Medium heat, 325°
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Hank D Thoreau

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #2 on: July 03, 2021, 12:59:57 PM »

Chuck roast for pulled beef is my favorite. I think I am now up to 21 in the last year. It is one thing everyone at my house likes, and uses in their own unique ways. I cook it low and slow at about 250 F and then adjust the temperature to hold the IT at 210 for an hour or two.

I'll give an honorable mention to pizza using my Daniel Boone pizza oven attachment. It is a strong contender but loses out because I do not do it as often (will be doing it tomorrow). Pizza is probably the most fun to cook, especially with a group.

As a side note: I did meatloaf a couple of days ago. I cooked it in a foil pan with holes punched on the bottom so the fat could drain. It turned out really good. Bentley definitely has a point with meatloaf. I will be doing more using this method in the future.
« Last Edit: July 03, 2021, 02:44:03 PM by Hank D Thoreau »
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Brushpopper

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #3 on: July 03, 2021, 02:05:05 PM »

Mine is chuck for pulled beef using Hank's method.  I could eat that every day.
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #4 on: July 03, 2021, 02:58:51 PM »

My favorite isn't my most frequently cooked.

Favorite:  Bone in Pork Loin.

Most frequent:  Pork ribs.
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #5 on: July 03, 2021, 03:28:57 PM »

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast. That’s my smoked goto. They were good before, but even better since others here shared the 207 plus temps and hold for an hour. I make them both BBQ style and Mexican style using different rubs and wrapping BBQ style in butcher paper and Mexican in foil and and a little earlier so not as barky in tacos or such.
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02ebz06

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #6 on: July 03, 2021, 04:35:24 PM »

I've done more pork shoulders than anything else. Probably because they are usually pretty cheap, and who doesn't like a pulled pork sandwich...
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urnmor

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #7 on: July 03, 2021, 05:46:41 PM »

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast.
I will be the true oddball and just say "Food"
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reubenray

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #8 on: July 03, 2021, 08:04:36 PM »

St. Louis style ribs!
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GREG-B

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #9 on: July 03, 2021, 11:30:54 PM »

Baby Back Ribs
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #10 on: July 04, 2021, 06:13:44 AM »

BB Ribs  I cook them at 260
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #11 on: July 04, 2021, 07:15:25 AM »

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast. That’s my smoked goto. They were good before, but even better since others here shared the 207 plus temps and hold for an hour. I make them both BBQ style and Mexican style using different rubs and wrapping BBQ style in butcher paper and Mexican in foil and and a little earlier so not as barky in tacos or such.

Would you mind sharing your chuck roast method/recipe in detail?  I’ve been wanting to figure out how to do it right.
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Canadian John

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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #12 on: July 04, 2021, 07:36:35 AM »


  That's like having to choose a favorite child Kristin.

  Pork shoulders or pork back ribs @ 220º. That way I can watch the Memphis idle along with the smoke emerging and hear the fans going thru their infrequent cycling. That tends to amuse this simple mind.  Of

 course, the end product is what's all about, or is it?

  I had a chef tell me he enjoyed cooking far more than eating - I can relate to that.
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #13 on: July 04, 2021, 08:32:55 AM »

I saw the title of the thread and thought to myself that I’ll be the oddball and say chuck roast. That’s my smoked goto. They were good before, but even better since others here shared the 207 plus temps and hold for an hour. I make them both BBQ style and Mexican style using different rubs and wrapping BBQ style in butcher paper and Mexican in foil and and a little earlier so not as barky in tacos or such.

Would you mind sharing your chuck roast method/recipe in detail?  I’ve been wanting to figure out how to do it right.

I make it different than the hold method.

Pull chuck roasts from package, dry with paper towel, and then add a beef rub (Montreal Steak seasoning or something similar works well).
Smoke at 275° until the meat hits about 160° internal.  No magic to that number other than it is sufficient smoke for me by that time.  You can go a little higher.  It will just reduce the rest of the cook time.  But the meat cooks faster in the liquid.
Put in a pan with 2 beers per chuck roast, cover, and put back on the 275° smoker.  If you have limited time, you can put the grill at a higher temp.  Meat will get done faster.  When the meet hits somewhere above 200° you can check it with forks to see if it is ready to shred.  If not, cook longer.  If yes, do an initial shred right in the pan on the smoker.  Then throw in your peppers, onions, mushrooms, etc. and cook for another hour.  If veggies are too stiff for you, cook longer.  Be careful as peppers tend to disintegrate in the higher heat liquid if left in too long.
Pull off the grill when your veggies are to your liking.  Shred remainder of beef to the consistency that you desire.  Pour off excess juices.  You can hold them for future use if you plan to reheat later.  You can also throw more rub into the mixture and mix it in.
Eat.

No need to wait and hold IMO.  This method has never failed me for moist beef.
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Re: What is Your Favorite Thing to Cook on Your Pit?
« Reply #14 on: July 04, 2021, 09:31:54 AM »


  That's like having to choose a favorite child Kristin.

  Pork shoulders or pork back ribs @ 220º. That way I can watch the Memphis idle along with the smoke emerging and hear the fans going thru their infrequent cycling. That tends to amuse this simple mind.  Of

 course, the end product is what's all about, or is it?

  I had a chef tell me he enjoyed cooking far more than eating - I can relate to that.


I agree on all points.  If I am cooking for others I often wake up in the middle of the night thinking of various ways to make it and or serve it.
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