• RME Gear & Apparel

Epic food porn

UNSTUCK

UNSTUCK

But stuck more often.
Tonkaman said:
What kills me about smoking is the inconsistency. Just last week this same cut took 5.5 hours to get to 160°, I wrapped it then 5 hours to 204°. Today it took 7.5 hours to get to 160° and 5 hours to 204°.
Click to expand...

It's the stall.

Here's a good read on it.

The BBQ Stall

The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out. So, there I sat, fiddling with the vents on my Apollo® Smoker, adding charcoal, and freaking out while my family sat...
www.napoleon.com www.napoleon.com
.
 
Evolved

Evolved

Less-Known Member
Location
Your Mothers Dwelling
I think it's time I join this thread...

I bought a used Traeger probably 5 years ago. I used it a ton that summer and then we decided to build a house. We moved in with my father in law while we built our house. He already has a Traeger so I stored my Traeger at my parents house until our house was done. Well... That was 3 years ago and the smoker is still living at my parents. My dad uses it monthly so I decided to give it him. A few months ago I went and bought a Camp Chef pellet grill/smoker/oven. Absolutely love it! Much more than my Traeger in fact.

Long story short (and politics aside), my family was in contact with a person that tested positive for Covid two weekends ago and we got tested last week. Per the health departments recommendation we decided it was best to just stay home all weekend. Fine with me, I'll just drink and cook all weekend trying out new recipes and refining old ones.

Friday- Smoked Mac n Cheese.
I used a recipe from "Hey Grill, Hey", it was really good. I would make a few adjustments if you try this. Less breadcrumbs and a little less cheese. It was way too rich for liking. I added bacon but will try lobster or red chili next time (or a combination of 2 or all 3). I also broiled mine at the end to crisp up the bread crumbs.
IMG_2209.jpg

Saturday- Spatchcock Whole Chicken
I didn't follow a recipe here. I just spatchcocked the chicken to lay flat. Added a rub to the top and bottom and sprayed it with whisky every hour or so. I should have brined it but I had originally planned on cooking it Sunday but had a quick change of plans. It didn't matter, it was delicious!
*sorry no pics of the butchered bird. It got cut and ate before I could think of snapping a pic.
IMG_2214.jpgIMG_2215.jpg

Sunday- Homemade Baked Beans
This is a super simple recipe that my grandma used to make. I elevated a little using the smoker and adding a little twist of some garlic, hot sauce and doing them on the smoker vs. the oven. The best baked beans ever!
*I didn't get a finished pic of the beans either. They went from the smoker to the table and into mah belly.
IMG_2219.jpg

I did a bunch of other food items this weekend as well. Some of the other recipes need a little refining in my opinion. Homemade biscuits on the smoker for me were a failure. This will get reworked and perfected. I added waaaaay too much smoke on those. I can share the beans recipe if anyone wants it. The Mac N Cheese recipe is Here.
 
Jay5.9L

Jay5.9L

...I just filled the cup.
Location
Riverton
UNSTUCK said:
It's the stall.

Here's a good read on it.

The BBQ Stall

The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out. So, there I sat, fiddling with the vents on my Apollo® Smoker, adding charcoal, and freaking out while my family sat...
www.napoleon.com www.napoleon.com
.
Click to expand...
Did you clean out your smoker between cooks? Sometimes ash build up will screw with your temps
 
UNSTUCK

UNSTUCK

But stuck more often.
I was very disappointed going from my Camp Chef with the easy ash dump built into it to the Treager with no such feature. I think I'll build something similar to what Camp Chef does.

However, I haven't noticed ash buildup effecting my temps. I have noticed it get all over my meat though. :mad:
 
Evolved

Evolved

Less-Known Member
Location
Your Mothers Dwelling
I got bored yesterday and decided to try my hand homemade smoked wings. Did them on the Camp Chef @350 for about 20ish minutes and then up to 400 for another few minutes. Used a pre-made sweet heat rub and made a chipotle strawberry sauce. Marinated them for an hour so.380AA3DE-406F-465B-A91A-40AC9844F4DD.jpegThese were probably my most favorite thing I’ve done the smoker in a long time.
 
nnnnnate

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
I did 2 pork shoulders and some beans yesterday for a dinner with my parents and brother. I got the pork from Costco and it was boneless which I wasn't expecting. How the cut it up got a lot more surface area for rub which turned up the heat. I thought it was fine but it ended up being hotter than preferred, especially for the kiddos.

I also noticed at Costco they had brisket that was on the smaller end. It was like $30-40 as opposed to $60-70. I assume it's just either the point or flat that had been separated but am not sure. I've yet to do a brisket because I haven't been willing to screw up that much money but at $30 I'm a lot more willing to try. That's my favorite too so I've been jonesing for it pretty bad. Have any of you bought the smaller ones there? This was at the slc costco.

IMG_20200815_104244.jpg

We made sliders I guess with the pork on texas Rhodes rolls and they were awesome. I'd definitely recommend going that route.
 
Jay5.9L

Jay5.9L

...I just filled the cup.
Location
Riverton
I did a smaller brisket from harmons and it was only a section of a full packard brisket. Not as good and didn’t have much point meat. I’d do the full packard or at least the big end with more point
 
nnnnnate

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
I guess I also rarely have the mouths to feed a whole brisket. And if I did I'd be nervous all of them would be hungry after I ruined it.

I need to get over it though and just smoke one.
 
Jay5.9L

Jay5.9L

...I just filled the cup.
Location
Riverton
I’ve done 6 briskets. First few were scary due to the cost and they were always for parties and I didn’t want to screw them up. They really are not that bad. YouTube the crap out of it. Trimming was the hardest part. Then it’s just rub, smoke until stall temp, wrap until 204-206f. Rest and eat
 
Tonkaman

Tonkaman

Well-Known Member
Location
West Jordan
My biggest advise is don’t set a dinner time your first try. The worst feeling is trying to rush a piece of meat to fit your schedule. Just plan for a brisket ready at lunch time. if it goes longer, it’s no big deal.
 
Hickey

Hickey

Burn-barrel enthusiast
Supporting Member
Location
Grantsville, Utah
I don't have any pics, but we've been using a slow cooker to make a roast recipe that's been my favorite for at least a decade. It's called Mississippi Pot Roast. Google it and you'll easily find the recipe. It's super simple and requires a full stick o' butta and pepperoncinis. Last week we decided to use the smoker for this recipe and OMG it's the only way to go now.
 
Jesser04

Jesser04

Well-Known Member
Location
Kaysville Utah
Hickey said:
I don't have any pics, but we've been using a slow cooker to make a roast recipe that's been my favorite for at least a decade. It's called Mississippi Pot Roast. Google it and you'll easily find the recipe. It's super simple and requires a full stick o' butta and pepperoncinis. Last week we decided to use the smoker for this recipe and OMG it's the only way to go now.
Click to expand...

That stuff is amazing makes killer sandwiches mayo and Swiss cheese on a roll
 
You must log in or register to reply here.
Top