so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 25 34.2%

  • charcoal/ lump wood

    Votes: 48 65.8%
  • Total voters
    73
Gonna pellet smoke turkey this year. Any advice on wood choice? I’ve got oak, cherry, some sort of “comp mix”. Seems like a lighter flavor would be best.


Sent from my iPhone using Tapatalk
 
/dev/yj said:
Gonna pellet smoke turkey this year. Any advice on wood choice? I’ve got oak, cherry, some sort of “comp mix”. Seems like a lighter flavor would be best.


Sent from my iPhone using Tapatalk
Click to expand...

I'm trying an autumn brined turkey breast recipe I found on the Traeger website. They recommended apple pellets.
 
I also found I have some hickory. Love it but a but heavy. I love cherry too. I’ll try the cherry/comp mix combo and see how she does. Also grabbed a Boston butt and some kielbasa so it’s gonna be a full load! Might even throw on a rack of ribs...! ;-)


Sent from my iPhone using Tapatalk
 
Pulled a brisket flat out of the freezer and smoked it for tomorrow.

Got the turkey brining for tomorrow. Going to try smoking on the GMG with pecan.
6492abfbc168fb01026f4a2b752a3fc7.jpg
 
/dev/yj said:
I also found I have some hickory. Love it but a but heavy. I love cherry too. I’ll try the cherry/comp mix combo and see how she does. Also grabbed a Boston butt and some kielbasa so it’s gonna be a full load! Might even throw on a rack of ribs...! ;-)


Sent from my iPhone using Tapatalk
Click to expand...

At the start.
20fe14bc26ed15aff181e6f3a56ff47d.jpg



Sent from my iPhone using Tapatalk
 
Ribs, stuffed peppers and did a meatloaf on the smoker for the first time. Meatloaf was great!
IMG_20190127_162435867.jpg
IMG_20190127_181352489.jpg
IMG_20190127_221648261.jpg
 
Two racks of ribs, 1.5 # of wings, smoked cabbage and I did the Mac and cheese on the stove .

I intended to get a pic of the platter all set up but the crew was too far into it after I turned my back.

MVIMG_20190310_155016.jpg
MVIMG_20190310_182703.jpg
 
20190323_142944.jpg

Couple of 2 pounders ready for the sous vide.
 
20190323_175447.jpg
20190323_181102.jpg
20190323_181604.jpg
 
/dev/yj said:
Need to see that when it’s done! Love cooking thick steaks.


Sent from my iPhone using Tapatalk
Click to expand...
Wanna see the inside of the dishwasher? Lol.
750* each side for 2 minutes. Then top rack on the grill at 400* for 20 minutes. Perfect medium rare and nearly fork tender at the edges.
Seasoned with Meat Church seasoning salt and nothing else.
Local Harris Teeter has boneless ribeye on a super sale right now!
 
Jody Treadway said:
Wanna see the inside of the dishwasher? Lol.
750* each side for 2 minutes. Then top rack on the grill at 400* for 20 minutes. Perfect medium rare and nearly fork tender at the edges.
Seasoned with Meat Church seasoning salt and nothing else.
Local Harris Teeter has boneless ribeye on a super sale right now!
Click to expand...
You really need to look in to sous vide for those thick cuts.
 
4lbs Rum and (1) Bourbon smoked Salmon. Fresh yesterday from Catch on seafood market. Delivered to work, never frozen. Just pulled if off yum, cant wait for it to cool off!
102064df27f3c9f80d95a3ab83063330.jpg
147081430bd3475208dfb45c631619ae.jpg
14352a2e90e864a9c4a9916fef59df9b.jpg


Sent from my SM-G973U using Tapatalk
 
Back
Top