Put this whole chicken in the Pit Barrel Cooker this evening. Took about 3.5 hours which was about 15 minutes to long maybe. The chicken was still very moist and tasty- so I judge this round a success.
Put this whole chicken in the Pit Barrel Cooker this evening. Took about 3.5 hours which was about 15 minutes to long maybe. The chicken was still very moist and tasty- so I judge this round a success.
This country needs an enema- Blues approved sig line
Pecan smoked, sous vide, flame seared, grass fed tri-tip for dinner last night!
- Smoked at 150 deg F for 1 hour in my GMG Davy Crockett pellet grill using Bear Mountain Pecan pellets.
- Rubbed with a light coat Pappy's seasoning and cooked sous vide at 131 deg F for 6 hours
- Pulled it out of the sou vide bag, dried it off with a paper towel
- Applied another light coat of Pappy's and sprayed it on all sides with avocado oil.
- Seared it using my propane weed burner.
Turned out tender, juicy with just the right amount of smoke.
Nice!Originally Posted by 4given
Pecan smoked, sous vide, flame seared, grass fed tri-tip for dinner last night!
- Smoked at 150 deg F for 1 hour in my GMG Davy Crockett pellet grill using Bear Mountain Pecan pellets.
- Rubbed with a light coat Pappy's seasoning and cooked sous vide at 131 deg F for 6 hours
- Pulled it out of the sou vide bag, dried it off with a paper towel
- Applied another light coat of Pappy's and sprayed it on all sides with avocado oil.
- Seared it using my propane weed burner.
Turned out tender, juicy with just the right amount of smoke.
Looks like you nailed the doneness!
Yep! The sous vide really makes it easy to do.
Next time I'll carve a tri tip like this:Pecan smoked, sous vide, flame seared, grass fed tri-tip for dinner last night!
- Smoked at 150 deg F for 1 hour in my GMG Davy Crockett pellet grill using Bear Mountain Pecan pellets.
- Rubbed with a light coat Pappy's seasoning and cooked sous vide at 131 deg F for 6 hours
- Pulled it out of the sou vide bag, dried it off with a paper towel
- Applied another light coat of Pappy's and sprayed it on all sides with avocado oil.
- Seared it using my propane weed burner.
Turned out tender, juicy with just the right amount of smoke.
Brilliant!!
Looks perfect.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
The weed burner works great! Here is a video of me searing a roast this summer.[/LIST]
Brilliant!!
Looks perfect.
The turkey just came out of the smoker!
Using Lumberjack 100% Hickory pellets, I smoked it in my GMG Daniel Boone at 150 for about 7 hours then turned it up to 225 and cooked until the breast came to 165. I wasn't going to smoke it at 150 for that long but we got busy. It will be just fine as it was cured with cure #1. Once it cools down I will carve it and see how it turned out.
The finished product! Turned out great. If you haven’t done one of these you should try it, they’re delicious.
Today is my first attempt at smoking in freezing temperatures and inconsistent wind gusts. With the thin walled smoker I have I already see a difference in temperature management. I have to leave the air inlets more open and it's using coals faster, plus the smoke is less consistent as the wind gusts over the chimney. I've got a whole chicken and 10 lbs of chicken breasts going over coals and apple wood.
Oh, and I went to GFS, a restaurant supply company, and bought a proper dredge shaker for my dry rubs. This is one of those things that will pay for itself pretty quickly as the amount of waste reduction was pretty dramatic.
Last edited by BehindBlueI's; 12-15-2020 at 02:32 PM.
Sorta around sometimes for some of your shitty mod needs.
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