China Posted November 6, 2018 Share Posted November 6, 2018 45 minutes ago, AsburySkinsFan said: This will be happening in my immediate future!!! Pork Belly Burnt Ends I don't know that I would call those burnt ends, but they look amazing. I just don't have the time or smoking setup to make them. Let us know how they turn out. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 6, 2018 Share Posted November 6, 2018 10 hours ago, AsburySkinsFan said: This will be happening in my immediate future!!! Same here. I saw that too. 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted November 8, 2018 Share Posted November 8, 2018 Ok, smoked pork belly on the Weber kettle, and the Slow-n-Sear. Great on flavor, but I wasn’t able to baby-sit the temps so it’s not perfectly rendered. Lesson learned for next time. 3 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 9, 2018 Author Share Posted November 9, 2018 Had been eyeing the traegers and looking for comparables for when I decided to upgrade. Well, The old grill burners started going low and not getting heat and was going to try and fix but wife said to just get a new one (probably just a regulator reset but I didn’t argue) so here we are! went with with pitboss 820 - was 20% off and about half the price of a same size traeger ($399). Anyone have experience with these? 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted November 9, 2018 Share Posted November 9, 2018 (edited) No experience with Pitboss but I’m a big fan of pellet smokers in general. I’ve been using an old Traeger that my uncle gave me, getting comparable if not better results than folks with big smoking rigs. I do have some Pitboss brand pellets, a mix of a few different types I can’t quite remember but very good. Edited November 9, 2018 by BatteredFanSyndrome 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 9, 2018 Share Posted November 9, 2018 On 11/7/2018 at 10:41 PM, AsburySkinsFan said: Ok, smoked pork belly on the Weber kettle, and the Slow-n-Sear. Great on flavor, but I wasn’t able to baby-sit the temps so it’s not perfectly rendered. Lesson learned for next time. Did you follow the recipe on the Adrenaline web site? 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted November 9, 2018 Share Posted November 9, 2018 21 minutes ago, Skinsfan1311 said: Did you follow the recipe on the Adrenaline web site? Sort of. I was forced to do the cook when I wasn’t ready because one of my kids let my frozen pork belly thaw before I was planning. I was balancing half a dozen things all while trying to maintain my temp so I kept dropping and was never able to really settle in at a 225-250. Other than that yeah. I’m going to put them in my oven, put them on a wire rack and covered backing pan with some water in the bottom to help render the fat more completely. My smoke penetration was excellent, beautiful pink rings with dark bark. 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 11, 2018 Author Share Posted November 11, 2018 (edited) First cook on the new grill- smoked dry rubbed flank steak and Mac n cheese, ready for the sear Edited November 11, 2018 by steve09ru 4 Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 11, 2018 Share Posted November 11, 2018 Forgot about something nifty quick I pulled off that y'all might be able to use... I sauteed the onions as usual, with a piece of buillion & butter Little thin sirloin steaks, room temp, sprinkled with med sea salt & cracked pepper with a splash of Worcestershire in foil boats in toaster oven on "toast" setting, light...flip steaks, set to medium toast. When timer goes off, leave it while you plate your sides. Pile sauteed onions on steak. ? 1 2 Link to comment Share on other sites More sharing options...
dfitzo53 Posted November 11, 2018 Share Posted November 11, 2018 @steve09ru What's your mac and cheese recipe/method? Link to comment Share on other sites More sharing options...
steve09ru Posted November 11, 2018 Author Share Posted November 11, 2018 Just now, dfitzo53 said: @steve09ru What's your mac and cheese recipe/method? I ran out of time so just used kraft and added some spices and extra cheese on top during the smoke Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 11, 2018 Share Posted November 11, 2018 1 minute ago, dfitzo53 said: @steve09ru What's your mac and cheese recipe/method? That's funny...I've wanted @Chews wife's recipe for years...? 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 11, 2018 Author Share Posted November 11, 2018 (edited) Steak seemed to cook quicker than what I had seen in recipes so it was dry, called for 3-4 hours and it was above what I was hoping for at 230 when I pulled off to sear. Seems like 225 for 2 would be good ended up adding some sauce and sautéed to get some moisture back 2 minutes ago, skinsmarydu said: That's funny...I've wanted @Chews wife's recipe for years...? What’s that consist of? Edited November 11, 2018 by steve09ru Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 12, 2018 Share Posted November 12, 2018 He raves about it, that's all I know...? Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted November 16, 2018 Share Posted November 16, 2018 In Myersville, MD this weekend viditing family before a funeral. I had the opportunity to cook some chicken parm with vodka sauce from scratch. I feel like I’m much more confident about my cooking, I made this chicken parm from scratch with no recipe. My piece was a bit darker than I wanted because I had to use graded parm rather than a shredded parmesan. 3 Link to comment Share on other sites More sharing options...
HOF44 Posted November 16, 2018 Share Posted November 16, 2018 Doing a sous vide corned beef for Sunday. Bought an actual sous vide container to stop evaporation. 1 1 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted November 18, 2018 Share Posted November 18, 2018 3-2-1 method on smoker: 3 hours of smoke with a dry run, 2 hours braiding with butter, apple cider vinegar and butter, then 1 more hour of smoke. fall off the bone goodness 4 1 Link to comment Share on other sites More sharing options...
sportjunkie07 Posted November 18, 2018 Share Posted November 18, 2018 (edited) Meat thermometer recommendations? Got some bed bath and beyond gift cards so will probably grab it from there. Gonna smoke a turkey, prolly a 20lber. Could use advice there. Edited November 18, 2018 by sportjunkie07 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted November 21, 2018 Share Posted November 21, 2018 On 11/23/2017 at 10:47 AM, PleaseBlitz said: My mom always hosts Tgiving and I do the cooking. My itinerary: Head to Sterling at 12 stick turkey in over at 12:05 Turn on NFL pregame show 12:06 Obsess over fantasy lineup 12:07-1:00 Start drinking first bottle of wine at 1:00 sharpen every knife in house chop stuff make a rack of deviled eggs roast beets for salad demolish large plate of cheese and crackers open second bottle of wine assign responsibly for my 2 3 year old to 7 8 year old niece. boil potatoes for mashing argue with western PA cousin why Trump sucks and Fox News is actually the fake news. Assert dominance Roast squash and bake stuffing pull bird to rest open third bottle of wine explain to my mom that it is “for dinner” drink entire bottle set table for dinner (with 4th bottle, placed at my end of the table) carve bird make gravy Eat! Make grandma mom do the dishes Make wife drive home Watch WVU basterball football game Tomorrow is my favorite day of the year. My itinerary has changed slightly. 1 Link to comment Share on other sites More sharing options...
steve09ru Posted November 21, 2018 Author Share Posted November 21, 2018 brine or no brine? and if no brine, what do you typically do? Link to comment Share on other sites More sharing options...
NoCalMike Posted November 21, 2018 Share Posted November 21, 2018 What's interesting is last year I cooked the turkey in about the most classic no-frills possible way. Lifting the skin, rubbing butter underneath it, injecting the meat all over with a creole spice marinade, and stuffing it with sliced apples & oranges. Then just baked it according to directions, while basting it in it's own juices & drippings every so often. It was probably the best tasting turkey I have ever made. I am going to find out tomorrow if it was just dumb luck or not because I am going that route again. 6 Link to comment Share on other sites More sharing options...
steve09ru Posted November 21, 2018 Author Share Posted November 21, 2018 (edited) this year i'm going with a 12 lb. that i haven't prepped yet besides thawing (i'll wing that in the morning i suppose) and a smaller 6 lb that i have sitting in a traeger brine mixture until morning then rubbing and smoking with a turkey pellet blend (oak, hickory, maple, rosemary) Edited November 21, 2018 by steve09ru Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 22, 2018 Share Posted November 22, 2018 I was going to roast the Turkey, but I couldn't help myself. Gonna grill that sucker! 5 Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 22, 2018 Share Posted November 22, 2018 A friend sent me this 😂: 4 Link to comment Share on other sites More sharing options...
PiLfan Posted November 22, 2018 Share Posted November 22, 2018 This was my first time making the Thanksgiving turkey. It didn't go real well... 2 1 Link to comment Share on other sites More sharing options...
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