Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Gtsum2 on April 20, 2018, 07:43:33 PM
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Thought I would do a central thread of recent cooks on the Memphis...
Ham with marinade of frozen OJ, zesty Italian dressing, mustard powder, Wooster sauce, course pepper, Lawry’s. Smoked at 225 for about 3 hours and drizzled maple syrup over it the last 30 minutes...this was a family recipe and everyone that has it raves about it
(https://uploads.tapatalk-cdn.com/20180420/b8ce7102070926c306f95aeaa781c98e.jpg)
Did some breakfast sausage balls (it’s a Virginia thing...fresh hog sausage, little busquick and cheddar cheese)
(https://uploads.tapatalk-cdn.com/20180420/b7eede7005dcac7c378a5644b641a287.jpg)
Pork tenderloin and veggies. Simple marinade of salt and pepper and Italian dressing
(https://uploads.tapatalk-cdn.com/20180420/9453e400c4a0cbeba6d6cfb144d48eee.jpg)
Memphis Elite
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Some center cut loin chops and veggies
(https://uploads.tapatalk-cdn.com/20180420/7c3e91944027bf8987d6b3f2f3084967.jpg)
Venison burgers with SPG and brats. Cooking on the middle shelf gives nice crust and doesn’t torch it in 60 seconds. These went right at 5 minutes per side at 425
(https://uploads.tapatalk-cdn.com/20180420/04e5771fa2a1c86447bdee269f5e6af8.jpg)
(https://uploads.tapatalk-cdn.com/20180420/3dc57648f5e5788f52ae0b9d37cb46d7.jpg)
(https://uploads.tapatalk-cdn.com/20180420/c045ed4d3d45a2d6bbcb3f2b3fb44b64.jpg)
Memphis Elite
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8lbs of venison hind quarters sliced up for jerky. I normally do these in the Excalibur dehydrator, but thought I would try the Memphis. Smoked at 180 degrees for 4 hours and thought they were ready. Son and neighbor said to let them go a bit longer...got sidetracked and they went another hour. They r a little too dried out for me, but quite good. High mountain original cure kit with cayenne added. Definitely enough smoke on it...maybe too much (didn’t use a tube)
(https://uploads.tapatalk-cdn.com/20180420/cea17810a746f18f17fd0637ffc65425.jpg)
3 hours in
(https://uploads.tapatalk-cdn.com/20180420/dd9a38915a0762b56dd41c5596b35038.jpg)
(https://uploads.tapatalk-cdn.com/20180420/779d57834a039865aed43d9d7574c9f8.jpg)
Memphis Elite
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After the jerky today, decided to do carne asada tacos with homemade guacamole. Marinated in a fajita, carne seasoning, but forgot to add lime juice or oj in the marinade...could of used the acid to break down the skirt and flank steak a bit more. I was all sorts of sidetracked de winterizing the Toy hauler
(https://uploads.tapatalk-cdn.com/20180420/f20476956c3af7ea660e49c387ed474e.jpg)
(https://uploads.tapatalk-cdn.com/20180420/4322f13a298a8a3e2a3c2017e57d06ce.jpg)
(https://uploads.tapatalk-cdn.com/20180420/4d136e304ae49676c35a4c83822e0cc2.jpg)
Memphis Elite
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Beautiful cooks... all of them! But those tacos...
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Lookin mighty nice! :thumbup:
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Awesome looking cooks!
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Good stuff. My first couple attempts at jerky on my Mak really made me appreciate perfect and slightly over done jerky. I missed the window on one batch. Huge difference.
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Great looking cooks, sir...
You've probably been doing this for a while.(just a guess)
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Good lookin' chow on a very capable cooker -- thanks for sharing ;D
Hub
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Great looking jerkey and those tacos look like they could be the main photo on a Restaurant menu.
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Great looking grub!
I just picked up my first pellet cooker yesterday, a Memphis Elite!
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Thanks all and congrats on the great deal on the Memphis ronman!
Memphis Elite
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Do you happen to have a recipe you could share for that ham in the first post?
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Do you happen to have a recipe you could share for that ham in the first post?
It’s in the first post:). Also add can of water when u add the can of frozen OJ. Whole bottle of zesty Italian (big bottle)...rest is just to taste.
Memphis Elite
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Did you marinade the ham the night before in a ziplock bag? Or throw it all in the pan and cook it?
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Did you marinade the ham the night before in a ziplock bag? Or throw it all in the pan and cook it?
Just mix it all up in a container and shake it a bit and dump in aluminum foil pan with ham and baste every 20 minutes or so
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Did a “true” eastern Carolina style butt yesterday. No rub...threw it on naked at 180...3 hours later I coated it liberally with course sea salt and bumped to 250 for another 6 hours or so then to 275 for about 2 more....it might of been the best butt I can recall cooking...got the workflow from an old timer from Carolina on another board. This is my new go to for pulled pork
(https://uploads.tapatalk-cdn.com/20180506/fb697275b37cbdf4e21f019a079a06f6.jpg)
(https://uploads.tapatalk-cdn.com/20180506/758a9e2f0c0a504c67c74d5ca58ff99d.jpg)
Memphis Elite
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Yard bird the other day...smoked at 250 for about 45 minutes then 400 for about 30 minutes. Crispy skin (although we don’t eat it except on the wings)
(https://uploads.tapatalk-cdn.com/20180506/25515cc4ae1168c9d17847b630e62f06.jpg)
Memphis Elite
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Sunday steak night. Indirect for about 30 minutes and reverse seared for about 60 seconds per side. Costco tenderloin...this one wasn’t very good...very tender, but little juice in the meat...the whole tenderloin has been like this. Must of got a subpar one
(https://uploads.tapatalk-cdn.com/20180506/51423c8e7d02777177f4b4211b7cf324.jpg)
(https://uploads.tapatalk-cdn.com/20180506/bdcd9148b58839cbd3d2aab2299e9251.jpg)
Memphis Elite
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Really interested to try your Carolina style butt. Never seen it done that way. What temp did you try shoot for?
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I'm wanting to try a butt like that, too.
I've seen 'em cooked naked on TV.
This will give me a method to use. Thanks.
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Great cooks. I enjoy looking at the beautiful pic’s of your food and your writeup.
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Really interested to try your Carolina style butt. Never seen it done that way. What temp did you try shoot for?
I think it ended up around 207 or so. Wrapped in foil and into a cooler for 3 hours before I pulled and chopped it. Seems most of my butts are done 203-210 or somewhere in there...whenever it feels like jello:)
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I'm wanting to try a butt like that, too.
I've seen 'em cooked naked on TV.
This will give me a method to use. Thanks.
Apparently the trick is to start him naked until the meat sweats, then cover with course salt. Think I added the salt after about 3 hours of cooking
Memphis Elite
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Great cooks. I enjoy looking at the beautiful pic’s of your food and your writeup.
Thanks much!
Memphis Elite
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Killer cooks!
Regarding the tenderloin... perhaps it's just me, but in the past year or so (maybe more), I have been pretty disappointed in Costco's beef. It looks great, but my results have been consistently disappointing. Not sure why?!?! I have MUCH better results when I buy from a small local meat market near my home.
As far as your Carolina style butt... man oh man that sounds good! This method will be used for my next butt cook for sure!! Thanks for sharing :)
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Sunday steak night. Indirect for about 30 minutes and reverse seared for about 60 seconds per side. Costco tenderloin...this one wasn’t very good...very tender, but little juice in the meat...the whole tenderloin has been like this. Must of got a subpar one
(https://uploads.tapatalk-cdn.com/20180506/51423c8e7d02777177f4b4211b7cf324.jpg)
(https://uploads.tapatalk-cdn.com/20180506/bdcd9148b58839cbd3d2aab2299e9251.jpg)
Memphis Elite
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Keep all these awesome cooks coming!!!
Question if you don’t mind.....are you pulling the steaks then cranking up and indirect searing or the insert? What temp or open flame setting are you using?
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Killer cooks!
Regarding the tenderloin... perhaps it's just me, but in the past year or so (maybe more), I have been pretty disappointed in Costco's beef. It looks great, but my results have been consistently disappointing. Not sure why?!?! I have MUCH better results when I buy from a small local meat market near my home.
As far as your Carolina style butt... man oh man that sounds good! This method will be used for my next butt cook for sure!! Thanks for sharing :)
Agreed on the Costco meat lately...very weird...after defrosting (I buy sides and then cut up and vacuum seal), they haven’t looked right...not very bright and kind of dull looking......last two tenderloins were like his for some reason....I really, really liked the color and taste of the butt with just salt...
Memphis Elite
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Sunday steak night. Indirect for about 30 minutes and reverse seared for about 60 seconds per side. Costco tenderloin...this one wasn’t very good...very tender, but little juice in the meat...the whole tenderloin has been like this. Must of got a subpar one
(https://uploads.tapatalk-cdn.com/20180506/51423c8e7d02777177f4b4211b7cf324.jpg)
(https://uploads.tapatalk-cdn.com/20180506/bdcd9148b58839cbd3d2aab2299e9251.jpg)
Memphis Elite
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Keep all these awesome cooks coming!!!
Question if you don’t mind.....are you pulling the steaks then cranking up and indirect searing or the insert? What temp or open flame setting are you using?
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Yes, I usually cook indirect at 180-200 for 30-45 minutes...until I think they r ready...usually around 110-115 internal. Pull them off and cover and crank pitt to 500 or so....when it’s climbing past 450 I swap out the deflector plate and put the sear plate on....around 500 I put the steaks on...30 seconds, twist for 30, then flip and repeat...or somewhere around here depending on thickness. Usually no more than 90 seconds total per side, otherwise it’s toasty. I’ve used open flame a few times, but honestly I don’t think it’s needed. The grate is so close to the open fire as you know.
For burgers, I’ve settled on 450 degrees with sear insert in but cook them on the middle shelf...keeps them from turning into a grease fire from all the fat dripping on the fire, but allows for a good all over sear
Memphis Elite
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Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it
(https://uploads.tapatalk-cdn.com/20180511/adc855d6f3f13adb180afb12daa25bef.jpg)
(https://uploads.tapatalk-cdn.com/20180511/d0dc1547a4c780cd6b6e2ad78ad1815e.jpg)
(https://uploads.tapatalk-cdn.com/20180511/0849a34c9384f21fc413f8ab4c6ba2cf.jpg)
(https://uploads.tapatalk-cdn.com/20180511/405709a6bcdc5e976ae7e79354cc7718.jpg)
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Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it
(https://uploads.tapatalk-cdn.com/20180511/adc855d6f3f13adb180afb12daa25bef.jpg)
(https://uploads.tapatalk-cdn.com/20180511/d0dc1547a4c780cd6b6e2ad78ad1815e.jpg)
(https://uploads.tapatalk-cdn.com/20180511/0849a34c9384f21fc413f8ab4c6ba2cf.jpg)
(https://uploads.tapatalk-cdn.com/20180511/405709a6bcdc5e976ae7e79354cc7718.jpg)
Sounds yum, but where’s the pics? ;)
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Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it
(https://uploads.tapatalk-cdn.com/20180511/adc855d6f3f13adb180afb12daa25bef.jpg)
(https://uploads.tapatalk-cdn.com/20180511/d0dc1547a4c780cd6b6e2ad78ad1815e.jpg)
(https://uploads.tapatalk-cdn.com/20180511/0849a34c9384f21fc413f8ab4c6ba2cf.jpg)
(https://uploads.tapatalk-cdn.com/20180511/405709a6bcdc5e976ae7e79354cc7718.jpg)
Sounds yum, but where’s the pics? ;)
Never mind... pics loaded... YUM!!!!!!
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So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)
(https://uploads.tapatalk-cdn.com/20180607/191ea6780e0681ec30937f2146e08ff0.jpg)(https://uploads.tapatalk-cdn.com/20180607/554883cd6abd92bea27fe4d63b975340.jpg)
Memphis Elite
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So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)
(https://uploads.tapatalk-cdn.com/20180607/191ea6780e0681ec30937f2146e08ff0.jpg)(https://uploads.tapatalk-cdn.com/20180607/554883cd6abd92bea27fe4d63b975340.jpg)
Memphis Elite
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So what is your preferred cooking method, start to finish? Do you prefer a “reverse sear” style yardbird cook? My preference is 350-400° start to finish.
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I see nothing...whatt happened to your pics?
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I see nothing...whatt happened to your pics?
X2!
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So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)
I had similar results on my Elite with a couple of NY Strips with the same procedure. They came out medium but super-dry. I chalked it up to the steaks being too thin and of poor quality... What was the disappointing factor on your cook, do you think?
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So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)
I had similar results on my Elite with a couple of NY Strips with the same procedure. They came out medium but super-dry. I chalked it up to the steaks being too thin and of poor quality... What was the disappointing factor on your cook, do you think?
I prefer a good bit more char and caramelization. I generally reverse sear and do the searing over the open flame insert...usually sear for about 45 seconds per side around 450 and seem to get much better results than searing it indirectly at 650 for longer time. I also seem to get better wall to wall red...I’m not fond of well done bands on the edges
These were done with about 45 seconds of direct searing
(https://uploads.tapatalk-cdn.com/20180608/14ec331ccb5757fd1609e8157607bd2d.jpg)
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(https://uploads.tapatalk-cdn.com/20180608/c59df901ce3bf83516ab5cfc875218b8.jpg)
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