Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on July 01, 2013, 05:41:48 AM
-
This mixed cook was done a few days ago and came out well. It consisted of a 7 pound brisket flat, some of my breaded and super hot chicken wings, a few beef burgers and my eight pork burgers. Was cooked on my GMG Daniel Boone pellet cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01855.jpg)
The brisket flat was trimmed up a little and then injected with Fab B Lite and covered with Smokin’ Guns hot rub. It then went into the fridge for an overnight stay.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01858.jpg)
I fired the cooker up about 3:00am with hickory pellets and loaded the brisket into the cooker on a raised grid so it would receive maximum smoke. Set the temp to 170 degrees as this lower temp is less efficient and will produce more smoke which is what I wanted for the first couple of hours.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01856.jpg)
My breading for my super hot chicken wings consisted of a wash made up with egg and milk, a dry mixture of some flour and cornmeal with onion powder, garlic powder, cayenne pepper, black pepper, and white pepper.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01857.jpg)
After the wings were breaded, they went into the fridge for about 90 minutes so the breading could set up and be ready for the cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01859.jpg)
By now I had the cooker running at about 275 degrees so I loaded the breaded hot wings on the lower and hotter level in the cooker.
For my hot sauce, I mixed up about 10 oz. Frank’s Hot sauce, about a half stick of butter, about 4-5 oz. of Rooster, about 4 oz. clover honey, and four tsp of cayenne pepper.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01860.jpg)
I coated the wings several times with this sauce until I ran out.
(Note) The reason I use the breading on the wings is that it will soak up much more of the hot sauce which makes this old chili head very happy.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01863.jpg)
Now, there is a plate of gold!!
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01865.jpg)
Added the Grill Grates and my four beef burgers.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01866.jpg)
They came off looking good.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01868.jpg)
Pulled the brisket flat and wrapped it with some of Rick’s Sinful Marinade and placed it back on the cooker to finish.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01870.jpg)
I then cooked my eight pork burgers and they came out looking great.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01872.jpg)
You know, I just can’t get enough of these pork burgers.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01876.jpg)
I must have been in my cups as I overcooked the brisket a little but it did have a nice flavor and made a fine sandwich.
-
Really nice Dave. I like the breaded wings alot!
-
What a great mixed cook! I'll have to try the breaded wings - I like the idea of soaking up the sauce.
-
Very good stuff Dave! Those wings look extra tasty!!!!
-
Dave, Great as always. I need to try those breaded wing in my SRG. Dee
-
Looks great!
Sent from my iPhone 5 using Tapatalk
-
Everything looks real good, but I am leaning towards the pork burgers.........
-
Great cook Dave.
-
Excellent carnivore buffet!
-
Yes!!!!
Where to begin is the tough question, it all looks so good.
Ed
-
Yummmm :P
-
Very Tasty looking food Dave, Nice!!
-
Another great spread Dave!
-
:P :P :P :P :P