Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 ... 10 11 12 13 14 15 16 17 18 19 20 21 [22] 23 24 25 26 27 28 29 30 31 32 33 34 ... 56   Go Down

Author Topic: PelletFan Picture thread  (Read 110404 times)

0 Members and 2 Guests are viewing this topic.

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: PelletFan Picture thread
« Reply #315 on: January 27, 2018, 11:55:20 AM »

The salmon really does look good...I will leave it at that.  For me to take that much time with the toothpicks, it would have had to have been pork belly.

FMT, it almost looks like a Strip roast...what is the cut?
Logged
Bacon is a Gateway Food...

Free Mr. Tony

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1324
  • Fort Wayne, Indiana
Re: PelletFan Picture thread
« Reply #316 on: January 27, 2018, 12:14:38 PM »

It was a little over 3 pound bottom round. I wanted a sirloin roast, but they didn't look great. Bottom was also on sale for 2.49 a pound. It was pretty well marbled.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: PelletFan Picture thread
« Reply #317 on: January 27, 2018, 12:43:04 PM »

Will you be able to get close to what Al uses for his bread?  Never heard of Al's, I will have to look him up!
Logged
Bacon is a Gateway Food...

Michael_NW

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 401
  • Battle Ground, WA
Re: PelletFan Picture thread
« Reply #318 on: January 27, 2018, 01:01:58 PM »

Quadman750, I'm not a big fan of salmon . . . but I would relish eating that!
Logged
MAK 2 Star #2799 Weber Spirit

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: PelletFan Picture thread
« Reply #319 on: January 27, 2018, 02:35:17 PM »

Holy cow,
Why I don't think to check this thread?
Wow on the salmon and now on to what I have missed.
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: PelletFan Picture thread
« Reply #320 on: January 27, 2018, 04:32:02 PM »

I'm interested in this Al's beef experiment.  You will have to make a separate post once you nail the recipe and process.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Free Mr. Tony

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1324
  • Fort Wayne, Indiana
Re: PelletFan Picture thread
« Reply #321 on: January 27, 2018, 04:48:05 PM »

Will you be able to get close to what Al uses for his bread?  Never heard of Al's, I will have to look him up!

Most beef places seem to use high gluten rolls. They really hold up to the dip in the gravy. I actually like more of a po'boy style bread. I like the residual juice from the beef, but I don't dip the bread. Just too xxxx messy. The texture of the high gluten rolls isn't as good to me, so I get these loaves from the Latin market. Crisp on the outside, and soft in the middle. Holds up the juice fairly well, but has a better texture to me.



I'm interested in this Al's beef experiment.  You will have to make a separate post once you nail the recipe and process.

Probably make them tomorrow. If anything to write home about, I will make a thread. Starting off super promising with the gravy flavor. Used a different recipe with tons of different spices, as the others I've used in the past were too one dimensional. The flavor after the beef was done was amazing. I also used to make the beef very rare so that it wouldn't overcook in the juice. Al's appears to cook theirs basically medium well to well then stews in the sauce until falling apart. I'm going that route this time for a change.

I've only had Al's one time so my recollection is foggy at best, but I do know what I'm looking for on general texture. I think well done version will give me more of what I'm looking for, and if the gravy is half as good tomorrow as my taste today I should be set.
« Last Edit: January 27, 2018, 04:49:45 PM by Free Mr. Tony »
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: PelletFan Picture thread
« Reply #322 on: January 27, 2018, 06:04:50 PM »

So Al's is a shredded beef Italian Beef sandwich, or you mean he cooks it, slices it, then cooks in da juice till it is falling apart?

You lika da juice?  I get you more juice...Larry loved this skit!

Hub's Gyro's
Logged
Bacon is a Gateway Food...

Free Mr. Tony

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1324
  • Fort Wayne, Indiana
Re: PelletFan Picture thread
« Reply #323 on: January 27, 2018, 06:10:59 PM »

So Al's is a shredded beef Italian Beef sandwich, or you mean he cooks it, slices it, then cooks in da juice till it is falling apart?

You lika da juice?  I get you more juice...Larry loved this skit!

Hub's Gyro's

Cooks it to 150ish, fridge overnight,  paper thin slices the next day. Stew in 165 degree gravy until serving. When they pull it out it just looks like beef scraps.
Logged

NorCal Smoker

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 141
Re: PelletFan Picture thread
« Reply #324 on: January 27, 2018, 11:19:54 PM »

Surf and Turf!
Tri Tip and Shrimp, along with pinto beans, broccoli, and cucumber, tomato, and onion salad.:

Logged

Quadman750

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 724
  • North of the border
Re: PelletFan Picture thread
« Reply #325 on: January 28, 2018, 10:27:38 AM »

I could eat that every day.
Logged
Memphis Elite Memphis Pro Vision Kamodo Weber Performer Deluxe

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: PelletFan Picture thread
« Reply #326 on: January 28, 2018, 05:30:10 PM »

Yep, broccoli and all!
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: PelletFan Picture thread
« Reply #327 on: January 28, 2018, 06:22:51 PM »

Nothing fancy but had to get 10# of jerky done.
180 is not the norm (too hot for normal jerky smoke) but it is getting a lot colder here and I have to be a tad impatient.
20 mph winds and 3 of them are perfectly chugging.
Looking at them reminds me how much I use them and how much I need to clean them. Oh well!
Logged

NorCal Smoker

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 141
Re: PelletFan Picture thread
« Reply #328 on: January 28, 2018, 06:27:24 PM »

That is one heck of a set up!  One pellet smoker is enough for me ... according to my wife!  I have been fighting the battle for several years with no progress.  ???
 
Logged

smokin soon

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 179
Re: PelletFan Picture thread
« Reply #329 on: January 28, 2018, 07:35:42 PM »

Some marinated Pork Blade Steaks on the trusty old Traeger. 1 Hour smoke and cranked it up.


Logged
Pages: 1 ... 10 11 12 13 14 15 16 17 18 19 20 21 [22] 23 24 25 26 27 28 29 30 31 32 33 34 ... 56   Go Up