Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

[RoyGBiv]

I forgot to grab a pic of the smoked ribeye roast I did on Saturday. I got a bit of a late start after smoking a bunch of turkey breast and tilapia. We were drooling hungry. The pic below was made possible by my daughter arriving late.

4.5 pound roast with ribs.
Dry aged 3 days then rubbed with brown mustard, kosher salt and an espresso/chili rub we found at the local market. Aged 2 more days.
Low smoked for 2.5 hours to 105'F (mix of Pit Boss Championship and Hickory pellets)
Seared on the flat top skillet 1 minute per side, and then again over flame until it hit 115'F. Rested ~5 minutes to 122'F.
De-boned and cut into slices.

Toppings.
I pan fried some chunky diced onions, green chilies and pureed garlic.
Wife made a tapenade of oven roasted cherry tomatoes marinated in fresh garlic, kosher salt and spices.
Both were excellent.

Apologies for the rice. I love my daughter but she's still working on her acceptance of roasted Brussels sprouts with balsamic vinaigrette.

[UNM1136]

I trend towards Asian flavors anyway, so I may use dehydrated soy sauce and some garlic too.

Done that myself...

pat

[BehindBlueI's]

Today was the first time I had the grill AND smoker going at the same time. I did burgers, veggies, and white fish on the grill. Two whole chickens, spatchcock style, and shrimp in the smoker. I did the organ meats from the chickens on the grill just because. They cheated me a heart, or one of the chickens was the tin man. Everything is done but the chickens. They are at 154 degrees at the thigh right now.

I had to go to Home Depot this morning to pick up some paint and looked at the Traeger grills while I was there. What's the difference between Traeger and Green Mountain? I wonder if anyone will be doing a Black Friday deal on either.

[wvincent]

Today was the first time I had the grill AND smoker going at the same time. I did burgers, veggies, and white fish on the grill. Two whole chickens, spatchcock style, and shrimp in the smoker. I did the organ meats from the chickens on the grill just because. They cheated me a heart, or one of the chickens was the tin man. Everything is done but the chickens. They are at 154 degrees at the thigh right now.

I had to go to Home Depot this morning to pick up some paint and looked at the Traeger grills while I was there. What's the difference between Traeger and Green Mountain? I wonder if anyone will be doing a Black Friday deal on either.

I have both.
I started out with a Traeger Lil' Tex when they first came out. That grill is old . I still use as an overflow or backup. I'm going to put the tailgater kit on, which allows the legs to fold. I think it will be great for hunting camp, when paired with an inverter and battery.

I "graduated" to a Green Mountain Daniel Boone Prime a couple years ago, which is actually runs on DC, but uses an inverter to run on 120V AC. That is really handy if the power goes out, I actually ran it off my pickup a few time.

In a nutshell, they both do the same thing, it just seems like the Green Mountain does it a bit better.
I always tell people, the Green Mountain is everything that Traeger wanted to be.

[BehindBlueI's]

My order from Spices Inc arrived today. If you're making your own rubs, you can usually get a pound from them for what 2-3 of the little jars at the grocery go for of any given spice, plus they have a wide variety.

[ccmdfd]

My order from Spices Inc arrived today. If you're making your own rubs, you can usually get a pound from them for what 2-3 of the little jars at the grocery go for of any given spice, plus they have a wide variety.

I will have to give them a try. The company that made my favorite blackening seasoning went out of business. Need something to replace it with.

Thanks

[JM Campbell]

I’ve ordered some spices from spiceology. They have been pretty good so far and I use the Chimichurri spice mix the most on almost all veggies and potatoes.

I have a sunflower allergy that I’m not going to test since it almost killed me when I was three so I try to read labels as much as I can and actually had to remove a few spice mixes from my cart due to sunflower/sunflower oil as an ingredient/anti caking.

They do have a lot of pre mix blends.


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[littlejerry]

I’m anti full bird turkey this year. Last few years it was too damn hard to carve up 3 birds with everyone in the way. Last year I did 3 turkey breasts all different seasonings/injections. This year I’m going non traditional and doing a wagyu brisket, 1 turkey breast and most likely pulled pork. I haven decided on the sides yet. Regardless it will be a long night Wednesday and a really busy Thursday morning/afternoon as I will be trying to do it all 100% on the Yoder.


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We did pulled pork last year. Everyone seemed to love it. It was a nice change from the other dinners and still paired well with all the sides. The leftovers keep better than turkey IMO. Vacuum seal ~2lbs of pulled pork, freeze it, and it reheats well.

This year I've been asked to do chicken instead of turkey, which I'm OK with. A simple brine with lemon and salt, then liberally season with rosemary and garlic.

[JAD]

I’ve ordered some spices from spiceology.

I’ll check them out. The CEO of Penzey’s spammed me with a pro Biden email. Fuck him.

[rob_s]

It's been awhile since I've done a turkey breast, so I'll probably follow along thisaway. Been pretty satisfied with following this guy in the past. I don't buy his ingredients (although I do own some of his rubs based on a recommendation earlier in the thread) but moreso just follow his methods.