Smoked Meat is Awesome!

Pike2350 · May 27, 2024

You guys all make me realize how lazy I am. No food is worth all that time and prep. I will continue to gas BBQ and have "fine" burgers. Doing all this prep sounds so horrible to me.

Not to mention that meat is just too expensive.....I guess I have poor man's taste

Greg · May 27, 2024

Pike2350 said:
You guys all make me realize how lazy I am. No food is worth all that time and prep. I will continue to gas BBQ and have "fine" burgers. Doing all this prep sounds so horrible to me.

Not to mention that meat is just too expensive.....I guess I have poor man's taste

When I can make better food at home than the fancy BBQ restaurants, it's worth it.

Stephen · May 27, 2024

Definitely the best ribs I've ever made. My sister in law claims they are top 10, and she is a discerning foodie (read: snob) so I'll take the complement.
I think next time I'd dry brine the ribs overnight, then do the final smoke a bit longer to really crisp up the glazing.

Pike2350 · May 27, 2024

Greg said:
When I can make better food at home than the fancy BBQ restaurants, it's worth it.

I don't doubt they are better. I just don't have the desire pr patience you guys do. If my dinner can't be made in less than 30 mins it's too much work.

N-Smooth · May 28, 2024

Pike2350 said:
I don't doubt they are better. I just don't have the desire pr patience you guys do. If my dinner can't be made in less than 30 mins it's too much work.

I know what you’re saying and agree. I intend to get a smoker to be able to have more control over temps and all the fancy probes and all that… but I don’t ever plan on doing a multiple hour cook. My BIL makes the most tender tri-tip I’ve ever had and I really just want to learn his ways and have that once a week at least. It’s magical and he assures me it is simple.

Stephen · May 28, 2024

N-Smooth said:
I know what you’re saying and agree. I intend to get a smoker to be able to have more control over temps and all the fancy probes and all that… but I don’t ever plan on doing a multiple hour cook. My BIL makes the most tender tri-tip I’ve ever had and I really just want to learn his ways and have that once a week at least. It’s magical and he assures me it is simple.

I think pretty much any meat you put in the smoker is going to take multiple hours. And there is something gloriously American about smelling meat cook on your patio while doing yardwork.

Greg · May 28, 2024

Stephen said:
I think pretty much any meat you put in the smoker is going to take multiple hours...

I do burgers in 20 min on the smoker and steaks in about 45 min, doing a reverse sear.

A longer smoke that's low and slow is great, but not always practical. Certain meats need low and slow, but at the end of the day it's just an electric oven that burns wood for additional flavor.

comingdown · May 28, 2024

Greg said:
End result of today's Poor Mans Burnt Ends and the 2nd cook on the Recteq... not quite as tender as I'd like, but amazing flavor.

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I got a couple bison roasts I’m gonna try this with.

Kevin B. · May 28, 2024

frieed said:
With pork butt it's all about the sauce.. I have two main ones I use.. one that's vinegar base and another with Dijon mustard.

You should share your mustard sauce. I'm a sucker for a mustard based BBQ sauce.

frieed · May 28, 2024

here you go @Kevin B.

Shamelessly stolen from some other forum.
I use a high-speed immersion blender to emulsify the mustard sauce..

TurboMinivan · May 28, 2024

Pike2350 said:
You guys all make me realize how lazy I am. No food is worth all that time and prep.

I used to think along these lines, too. A year and a half ago, I was given an old hand-me-down Traeger (same model as OP) for a wedding gift, and I've changed my mind. I've only made brisket on it so far, but I love it.

And as far as "all that time" is concerned, while there is a large span of time from start to finish, my actual time spent actively involved is very little--just a few minutes every couple of hours. Overall, it is far less work than most meals I've made. YMMV

02SE · May 29, 2024

So are you guys telling me that all of this days of prep and then the time smoking meat, is better than heating up a Frosted Strawberry PopTart in the toaster???

Greg · May 31, 2024

Bacon wrapped Beef tenderloin with sweet corn, cooked the steak using the reverse sear method... 30 min of smoke at 180*, then pulled them off, cranking the smoker up to 475* to finish them off.

DesertRam · Jun 3, 2024

A couple legs of lamb, hot off the pellet smoker. Forgot to get a post-slice pic, but these were delicious with a simple rub of olive oil, cane sugar, sea salt, and garlic.

Stephen · Jun 3, 2024

Had my family over for a BBQ on my eldest son's birthday yesterday. Decided to make a double batch of Poor Man's Burnt Ends:

Absolutely devoured.

I dry brined the meat overnight, which for me is generally standard practice when grilling meat, so I've decided to keep that up with smoking. Helps really tenderize the meat and bring out the flavor. And if I do this again, I think I'll cover the pan with foil for the first hour of the final two hour smoke to help braise the meat some more. They were perfectly tender, but I still feel like you could really amp it up a little more.

Stephen · Jun 3, 2024

I've got a ton of chicken sitting in my freezer as well. Anyone have a suggestion for a good smoked chicken recipe?

Kevin B. · Jun 3, 2024

I smoked a turkey last Thanksgiving that turned out amazing, but I've tried smoking wings and leg quarters and they didn't do well at all.

Maybe doing whole birds is the way to go.

Greg · Jun 8, 2024

Another beef chuck roast, smoked on the RecTeq. Finished it off in a foil tray with onions and beef stock and then shredded. It's nice and tender with great flavor!

Used this recipe-

Smoked Pulled Beef Chuck Roast - Hey Grill, Hey

Smoked chuck roast is like the best Sunday pot roast you've ever had with that extra mouth kiss of smoked flavor you never knew you wanted.

heygrillhey.com

Greg · Jun 8, 2024

Greg said:
Another beef chuck roast, smoked on the RecTeq. Finished it off in a foil tray with onions and beef stock and then shredded. It's nice and tender with great flavor!

Used this recipe-

Smoked Pulled Beef Chuck Roast - Hey Grill, Hey

Smoked chuck roast is like the best Sunday pot roast you've ever had with that extra mouth kiss of smoked flavor you never knew you wanted.

heygrillhey.com

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Over mashed potatoes with gravy... a bit heavy for hot summer weather, but it's delicious.

comingdown · Jun 10, 2024

Stephen said:
I've got a ton of chicken sitting in my freezer as well. Anyone have a suggestion for a good smoked chicken recipe?

What style chicken is it? Some are good for smoking and some aren’t.

Smoked Meat is Awesome!

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