Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on April 29, 2012, 09:41:17 PM
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Channeling Tacoma today. 48° and raining.
(http://lh6.googleusercontent.com/-L_OqcABw95I/T51l3MrYvmI/AAAAAAABh7s/9IltkFHyzYo/s912/IMGP9283.JPG)
Corned beef brisket flat and a light slather of Sriracha. Yes, I'm serious, and stop calling me Shirley.
(http://lh4.googleusercontent.com/-tEZSR2GySi8/T51l7ZTh9SI/AAAAAAABh7o/x5SFYGpxrjg/s912/IMGP9288.JPG)
More proteins thawing in the sink.. Stay tuned.
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Next up... Tri-tip, covered in wooster and Zach's brisket rub. Going to smoke it 'brisket style' and take to a higher temperature for pulled/chopped beef BBQ.
(http://lh6.googleusercontent.com/-6iK7eHKexF8/T511gMbwqeI/AAAAAAABh74/QJTZxZhFbDA/s912/IMGP9290.JPG)
And just enough room for another frozen turkey boulder. Caroliina Treet and a few shakes of Zach's for color.
(http://lh3.googleusercontent.com/-mQJDzkFWJgI/T511jlOjbUI/AAAAAAABh8A/ObPd9yOTPfU/s912/IMGP9296.JPG)
I'll let them all cruise at 225-250° until whenever.
Meanwhile, it's time to fire the MAK..
(http://lh6.googleusercontent.com/-5jy3KkoEU-8/T511nN5AFlI/AAAAAAABh8I/GhYRTcXDwvk/s912/IMGP9297.JPG)
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Time for some pork 'burgers' (found these at the Illinois Products Expo) and some Adobo Bison Balls. ;)
(http://lh6.googleusercontent.com/-DLQnL5946wI/T52JxCc8o4I/AAAAAAABh8U/0Wc7tz27wTQ/s912/IMGP9299.JPG)
Seasoned with..
(http://lh5.googleusercontent.com/-GEzyvFkPUjo/T52J8dei2aI/AAAAAAABh8s/dKX7FwuU7F4/s912/IMGP9309.JPG)
On the MAK at 275°, burning a mix of hickory and charcoal pellets.
(http://lh4.googleusercontent.com/-WTxV3gPQjkM/T52J08YPwfI/AAAAAAABh8c/HjeRp_PGziA/s912/IMGP9303.JPG)
Quick peek at the Traeger goodies.
(http://lh4.googleusercontent.com/-s4-xXFk0o0I/T52J4azJVvI/AAAAAAABh8k/eSAAnKOLFQs/s912/IMGP9304.JPG)
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35 minutes later. Looking good..
(http://lh3.googleusercontent.com/-SL2jO09QJTU/T52KAl1HoHI/AAAAAAABh80/ptYVLTzEono/s912/IMGP9311.JPG)
(http://lh5.googleusercontent.com/-W8GxyOQ98a4/T52KEn4VqFI/AAAAAAABh88/Yneshi7SAKM/s912/IMGP9313.JPG)
I'll give them another 10 minutes and pull them off.
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It's a Pork Patty/Bison Slider party..
(http://lh3.googleusercontent.com/-iCUlPzdjT5A/T52OSEC59XI/AAAAAAABh9c/4eBBdz6JGcg/s912/IMGP9317.JPG)
Very tasty. I need to watch my cook times though, as bison is super lean.
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SrirachaStrami and Tri tip, ready for some foil time.
(http://lh6.googleusercontent.com/-z0PfTWVdhH0/T52UDzgFcBI/AAAAAAABh9o/Th1H8JVUYT0/s912/IMGP9324.JPG)
(http://lh4.googleusercontent.com/-7vTnIwWIG_E/T52UHpgI1QI/AAAAAAABh9w/vRpV-nEBKLw/s912/IMGP9328.JPG)
The turkey boulder has a long ways to go.. I will be out in a thunderstorm retrieving it later. :(
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I've got everything cooling down now so I can wrap tight for a night in the fridge. It will be a busy week, so it is easier to smoke up a storm on Sunday, then carve as needed for dinners/lunches.
The tri-tip is foiled up tight and resting in a crock pot... I"m curious as to how it will turn out as well! The standard 'cook to medium and slice against the grain' hasn't been well received around here - so we are trying something different.
I'm thinking pork burgers topped with Wickles Pickles and a side of baked lays for dinner tonight.
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PS:
Tri-tip Hot Chop! :D
(http://lh4.googleusercontent.com/-NCBc5C97o24/T53UWIo6buI/AAAAAAABh98/zBAupD2yNxg/s912/IMGP9334.JPG)
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That SirachaStrami looks awesome! Well...in truth it all looks great - but I am curious about the taste of the pastrami for sure!
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Great smoke nice smoke ring, looks juicy and yummy .maybe you are a fool maybe you are wet ,but you are happy and full ;)
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Mmmmmmm . . . vast amounts of good lookin' chow, catsquirter ;D
I hope you soaked the corned beef several times before you smoked it or you really like salty!
Hub
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I sliced off a corner of the CB so I could find the grain... Very tasty! Kinda like a garlicky corned beef with a hint of heat.
We had the pork burgers for dinner. Fantastic. Now I need to find the name of the place I bought them from. :(
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What a cook, everything looks great. Was the tri-tip easy to pull.....never thought that could be done.....
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What a cook, everything looks great. Was the tri-tip easy to pull.....never thought that could be done.....
I ended up slicing it. It will go back in the crock pot with all of the drippings from the foil.
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Squirt you done real well on this one. Would love to had been there
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WOOT!!! DING DING DING!!!!
JACKPOT!!!!
All of it looks amazing!
I can guarantee that SrirachaStrami (or something very similar) will be coming to a grill near me soon!