Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on July 07, 2012, 11:49:24 AM
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It was a record high 104° here yesterday, and the 4th of July meat sales ($1.19/lb for butts!) were still going on. So like a fool, I went out after work and loaded up on buts/ribs/chickens for the pellet poopers! :o :o
Butts went on at 7:45 last night. Sun is going down and it is still freaky hot out.
(https://lh4.googleusercontent.com/-r7Jyi_AnsM0/T_hVBkX5WHI/AAAAAAABj3c/i8W3TDSxrxk/s912/IMGP1225.JPG)
Even the cats were melting..
(https://lh6.googleusercontent.com/-JsS3Au7BZ40/T_hVFiV_cSI/AAAAAAABj3k/WsfVpyI-Hb0/s912/IMGP1229.JPG)
(https://lh6.googleusercontent.com/-db1LHpMI_DM/T_hVKJoJUFI/AAAAAAABj3s/8rBWHXyKRnM/s912/IMGP1230.JPG)
Slathered with... You guessed it. (picked up a fresh bottle at the store)
(https://lh5.googleusercontent.com/-rgDA5qPqsmQ/T_hVOGvMPQI/AAAAAAABj30/5fXXLnfo8yk/s912/IMGP1236.JPG)
And some never ending dumpster rub.
(https://lh6.googleusercontent.com/-HYZuLvvv-A0/T_hVStJ3DHI/AAAAAAABj4A/Mu6lBffDTHw/s912/IMGP1237.JPG)
Set the Traeger at 180° for the overnight ride.
(https://lh3.googleusercontent.com/-2qlo1bYmuBw/T_hVWs7UA7I/AAAAAAABj4M/xwwtUworHnk/s912/IMGP1242.JPG)
9AM check, the sun is beating on it and I'm reading 250° on the dome thermo. Sheesh.
(https://lh4.googleusercontent.com/-PiNQoofd9wc/T_hVaXVqG-I/AAAAAAABj4U/qgjnF8MXRmY/s912/IMGP1249.JPG)
(https://lh4.googleusercontent.com/-62_7CfvB6-k/T_hVeukBN0I/AAAAAAABj4c/Qi7I30Abi6I/s912/IMGP1250.JPG)
Done and done, and into my Nebraskan Cambros.
(https://lh3.googleusercontent.com/-0oMclQnb88M/T_hVl2BbLRI/AAAAAAABj4s/Ar2KZnWDXkA/s912/IMGP1253.JPG)
(https://lh3.googleusercontent.com/-YsDv58c5L_8/T_hVpYJl6hI/AAAAAAABj40/l0PVOQYHbkM/s912/IMGP1255.JPG)
I'll pull them in a few hours and divvy up some packages for the fridge and freezer.
The ribs were cryovaced and frozen, so they are thawing in the fridge. I'll probably put the chicken on to roast when we head to Church. It's gonna be freaky hot again today. :o
My buddy Sparky and I were doing some horsetrading, and out of the blue, he sent me one of these little beauties. Only used once!!
(https://lh3.googleusercontent.com/-mjWifScUsno/T_hVtHYir9I/AAAAAAABj48/fNtx4TVlv5U/s912/IMGP1257.JPG)
If I can find a way to light it (didn't pick up a torch yesterday.. dammit), I'll put it in with the high temperature chicken cook.
More to come..
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you got some fire gel. i didn't like the torch. i mixed some pellets w/ some fire gel. fill tube w/ pellets then fire gel pellets. bam. wow, over 100°. :P that sucks. its going to be about 106° here. costco opens at 9:30. i also have to unload my truck. i got a yard of garden dirt. going to grow stuff in the vege boxes. got to get that done real soon. :'(
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10-4!
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Nice looking butts Squirt!. I tried like hell to ligh my square Amazn with a lighter, candle, and even put a piece of started log for fireplaces in with the pellets. NO DAM IGNITION!!! I ended up getting a self igniting plumbers torch. Works like a charm. Just FYI.
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Smoker is still hot, so we went freezer diving. Some J'ville Pork & Chicken brats. (these are really good!)
(https://lh3.googleusercontent.com/-avURX7plvYQ/T_hmXTkhlEI/AAAAAAABj5o/wktW4OC0A6A/s912/IMGP1263.JPG)
(https://lh4.googleusercontent.com/-5lQ3IAlbg5E/T_hmbQFCPpI/AAAAAAABj5w/jUzAnm6OnSg/s912/IMGP1265.JPG)
Should be done in an hour or so.
The Sentry in Trainer wandered out for a bit, then came back into the A/C.
(https://lh4.googleusercontent.com/-35FUmzuRkDs/T_hmgrQBSxI/AAAAAAABj6A/rySZw2zX9no/s912/IMGP1267.JPG)
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Looks like your making up for not burning pellets. :)
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No pellets were safe for this cook!!! Outstanding!!
Gotta feel sorry for dogs and cats during the summer....they can't take their fur coats off!!!!!
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Brats are done, and so am I - until the shade covers the back yard again.
(https://lh4.googleusercontent.com/-O2Oz7IdhLWA/T_iA_lmlWQI/AAAAAAABj6Q/kLDLqaiIAlk/s912/IMGP1269.JPG)
(https://lh6.googleusercontent.com/-5unvKHbrnhk/T_iBBJMlAeI/AAAAAAABj6Y/o512nvnYKJ0/s912/20120707132755.jpg)
I had turned this thing off a little while ago. Still hot enough to do some ribs.. :o
(https://lh4.googleusercontent.com/-tEkWnioFf5Q/T_iBChThK0I/AAAAAAABj6g/X44oWDasKNI/s800/20120707132840.jpg)
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Nice! Are you doing spare or BB ;)
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Nice! Are you doing spare or BB ;)
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BBs. We're not a fan of spares, no matter how much cheaper they are.
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Mountain of Poke.
(https://lh5.googleusercontent.com/-EBxxTOeMxBY/T_iQXCHYPHI/AAAAAAABj6s/s8Rho_PHuOI/s912/IMGP1274.JPG)
Piled in various containers the fridge for now. I'll vacbag a huge portion of it tomorrow.
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Nice!
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Glad you finally got to fire-up you grill.
I know what you mean about the temps. It's up around 100° here too. If it was a dryer heat, that'd be one thing but it's super humid too and that's the killer.
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Glad you finally got to fire-up you grill.
I know what you mean about the temps. It's up around 100° here too. If it was a dryer heat, that'd be one thing but it's super humid too and that's the killer.
Im 15 miles from the Gulf of Mexico. The humidity here puts a hurting on you with 100* plus.
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Nice! Are you doing spare or BB ;)
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BBs. We're not a fan of spares, no matter how much cheaper they are.
i so agree. i love da bb backs. :D
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Nice! Are you doing spare or BB ;)
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BBs. We're not a fan of spares, no matter how much cheaper they are.
i so agree. i love da bb backs. :D
I do prefer BBs but the last couple of times I've posted threads they've been on spares I've cut to St. Louis. They've been really good.
I will admit, I cringe when I see $15 for a rack of BBs vs $10 for a Spare.
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That pulled pork looks great.
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It all looks great!
I love baby backs but find St.Louis to be good and even better for the price ;)
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Nice! Are you doing spare or BB ;)
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BBs. We're not a fan of spares, no matter how much cheaper they are.
i so agree. i love da bb backs. :D
I do prefer BBs but the last couple of times I've posted threads they've been on spares I've cut to St. Louis. They've been really good.
I will admit, I cringe when I see $15 for a rack of BBs vs $10 for a Spare.
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that is so true. milk & spares or just bb backs. its a toss up. 8)
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I do nothing but St. Louis. More meat, but value IMHO.
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9:30AM and it is a crisp 80° outside.. Fire in the hole!
But first things first.
(https://lh3.googleusercontent.com/-uID1epINx4E/T_moZDpdljI/AAAAAAABj7E/_QDwdWOha0E/s912/IMGP1276.JPG)
Gonna try out my AMZNPS smoker today. But I didn't pick up a torch or fire gel to light it. Hmm... What I need is an open flame.
This might work.
(https://lh5.googleusercontent.com/-4_4b90rH68Q/T_moc0RETNI/AAAAAAABj7M/rob5Vch7tfs/s912/IMGP1279.JPG)
We have ignition..
(https://lh6.googleusercontent.com/-5HqkdQZzUOY/T_mogDfMuiI/AAAAAAABj7U/wAuIWG4koJU/s912/IMGP1287.JPG)
Yes! (don't try this at home, kids)
(https://lh4.googleusercontent.com/-K6Gt_PgPnJk/T_mojZ817dI/AAAAAAABj7c/MX_vyTWMxm4/s912/IMGP1291.JPG)
Cue up the chicken parts and bback ribs. A little love to rub them with..
(https://lh3.googleusercontent.com/-9HYyDGPRz9s/T_monrXDdII/AAAAAAABj7k/mRWt03Lfyh4/s912/IMGP1292.JPG)
Chicken goes on the bottom. I skinned two of the split breasts to see if I get any more smoke/rub flavor into the meat. (or if they will just dry out and be a total waste of time)
(https://lh4.googleusercontent.com/-9K2vLB4WmJU/T_morCMeHdI/AAAAAAABj7s/vzQnG3nyrMg/s912/IMGP1294.JPG)
Ribs up top.
(https://lh4.googleusercontent.com/-rS09gkm3m48/T_mowGgCtaI/AAAAAAABj70/wHmxR16lF68/s912/IMGP1298.JPG)
Lid down and the MAK is cruising at 245°. We'll check back in 90 or so.
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Keeping a hairy eyeball on this cook!!
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Reading 160s in the dark meat, so off it comes and into the crock pot.
Nice color. Must be all that AMZN smoke. :)
(https://lh6.googleusercontent.com/-A4stW_1Zwvg/T_m8mN-swcI/AAAAAAABj8M/m7t5a8HBks0/s912/IMGP1302.JPG)
Ribs are looking good as well.
(https://lh3.googleusercontent.com/-yjdwjIf2qEI/T_m8rNjRk-I/AAAAAAABj8U/il68wgqfdE4/s912/IMGP1308.JPG)
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I don't even have to ask. You LIKE IT don't you!!
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I don't even have to ask. You LIKE IT don't you!!
So far so good! It's burning fast... Right over the airflow. Next time I might park it to one side.
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Rolling smoke!
(https://lh4.googleusercontent.com/-Dr0H_crPCWM/T_nKK7KrzzI/AAAAAAABj8k/BdH1xTEdQKc/s912/IMGP1310.JPG)
Split chix hit 158° or so. Into the crockpot with the dark meat.. (gonna make Smokey/Spicy pulled chicken with all of this)
(https://lh5.googleusercontent.com/-9u_ornFaBgU/T_nKO5l4bBI/AAAAAAABj8s/FyP94uPiAv4/s912/IMGP1316.JPG)
Ribs are coming along. Spritzing with a concoction of MrsSTC's lemon flavored water and some balsamic vinegar. No foil this time, but a 1/2 steam table pan full of warm water and a can of beer that spent a week in a 100° car trunk.
(https://lh5.googleusercontent.com/-78y8HEmM8lI/T_nKTA9_p8I/AAAAAAABj80/m9sAtred2DE/s912/IMGP1318.JPG)
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Good use of a probably non drinkable brewskie!!!!
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Time to mix up some Balsamic Blues Hog glaze. I'm flat out of cider vinegar, so we made do..
(https://lh6.googleusercontent.com/-rahkb3f0lLU/T_nX1kJq_iI/AAAAAAABj9A/4zBXeK3K9VM/s912/IMGP1324.JPG)
(https://lh6.googleusercontent.com/-xBvl97tQ630/T_nX58s1NwI/AAAAAAABj9I/7Pz3IvS2vjM/s912/IMGP1325.JPG)
Covered with some foil and parked on top of the grill to reduce a bit.
Cracked the lid for a spritz/peek at the ribs..
(https://lh5.googleusercontent.com/-zHGdtSyoSN8/T_nX-Z7uLiI/AAAAAAABj9Q/FrkiGN4_NC8/s912/IMGP1329.JPG)
Oh yeah.
I'll probably start glazing them in another 30 minutes or so.
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Time for some paint..
(https://lh4.googleusercontent.com/-YIda1Aq4K7M/T_neUldsWDI/AAAAAAABj9c/N92A2LnoN8M/s912/IMGP1332.JPG)
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man those look good. love the color of the chicken. ;)
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I gotta close my Hairy eyeball......I am gettin right hungry!!!!!!
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Done, wrapped and resting!
(https://lh5.googleusercontent.com/-rNIch64hyuQ/T_n1SMxPzUI/AAAAAAABj9o/U07FEJ8EuUM/s912/IMGP1346.JPG)
(https://lh4.googleusercontent.com/-kdqAG3wb2Vk/T_n1VqWoeeI/AAAAAAABj9w/tHlLwjErwNw/s912/IMGP1349.JPG)
I'll probably vacuum seal them for dinners later this week. We have an abundance of pulled pork to work through first. ;D
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OK...now I am hungry!!! Gonna have to help you eat all that good looking pork!!!! ;)