Cooking with a Pellet Grill

rotuts · March 19

@Dave the Cook

the CEO went back to S&S to stock up on the last day of the sale

sold out. so , next year. $ 1.49 //lb is quite a difference compared to $ 6.00 //lb.

@gfweb

Ive found during my Peak CB days , you can soak the cut CB in ice water

for a bit , depending on thickness , pat dry and a lot of the salt is removed.

Ice water to keep the fat firm.

this works better than n trying to desalt the Cb as a hunk.

traditional boiling // simmering ( and SV note the jus is pretty salty ) removes a lot of it

so its edible. just tossing the CB w spices doesn't cut the salt.

so , as Theoretician :

SV , then cold smoke. keep a Tbs more two of the juice to add to the new Vac bag

as even 1 hour , cold smoke dried the meat out a bit .

pre-WHPS , 2017 :

image.jpeg.939e0b6d23f21bc72f794b20f039e8af.jpeg

cold smoke , on a cold AWeber.

CB was 142.5 F x 48 H

fantastic sandwiches theses made.

rotuts · March 26

it might be wise to sit down

have a large Personal Beverage available

that you've already gotten into

because , the WHPS purchased the last 10 lb tub of roasted turkey stock , MTG :

suprise.gif.b1c294ba0c72b1873a8d924e41abc08d.gif

and , as I suggested , will be getting 5 or so 1 lb containers

possible the fish fume , as there is an outstanding fish monger down there

near by .

the MTG thread is in the sale thread , here :

https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/

hilarious.

Edited March 26 by rotuts (log)

rotuts · April 7

the WHPS has a Stop & Shop ( Easter sale ) rib roast

Vac'd , and possibly Fz for future experiments :

it seems to have a decent cap on it .

hopefully more details and pics when it moves to the Yoder

and MorethanGourmet on sale bucket :

note its size relative to the yogurt container in the pic.

rotuts · April 8

Apparently , the WHPS has bagged the above roast in am Umi bag

and id going for 45 days.

Im hot holding my breath , but it might be a good idea

when the nag is opened.

&roid · May 16

The weather has perked up a bit here lately so I managed to get the Yoder going on Monday.
it was a bit unplanned so I just went to the supermarket to see what they had. Luckily for us, what they had was a couple of packs of really nice short ribs.
This was probably the simplest thing I’ve cooked on the pellet grill but still one of the tastiest.

at 9am I turned the Yoder on, had a coffee and popped to the shop, got the meat back home, dusted it with salt and pepper and had it on the grill by about 10. We’re hopefully moving house soon so we then went out for the day looking at new kitchens (exciting!). I kept a vague eye on the fireboard temp on my phone while I was out but basically didn’t touch a thing until I checked the meat at 4pm.

I cannot get over how easy this beast makes it to get great results! The meat was beautifully smoky and tender, we had it with pickled onions, jalapeño mayo and cucumber.

rotuts · May 16

@&roid

Congratulations.

what temp did you set the Yoder to ?

&roid · May 16

It was at 250F the whole time - super easy, no need to wrap and they had a great bark. It might be sacrilege but I prefer them to brisket - flavour, cost, ease they’re just great.

this was what a great job the unattended Yoder did of holding temp:

I have absolutely ZERO regrets about making this purchase!

Edited May 16 by &roid (log)

YvetteMT · May 31

These two will hit the Traeger tomorrow morning. They'll be a quick dinner this week before being frozen for camping. Holy Voodoo on one, the other is a mix for spicy maple honey.

YvetteMT · June 1

4.5 ish hours in and 20ish degrees to go for both butts before wrapping.

rotuts · June 1

@@YvetteMT

thank you for those pics.

feel free to keep them coming .

money-mouth.gif.7bd095f13aeec93d0780142998614526.gif

addendum : at what temp do you wrap ?

Ive heard reasons for one end of the bell and the other: using internal temps

as guides :

earlier wrapping preserves moisture

later wrapping improves bark

and the effects of The Stall enter into choices of course.

your thoughts ?

Edited June 1 by rotuts (log)

YvetteMT · June 1

3 hours ago, rotuts said:

addendum : at what temp do you wrap?

...

your thoughts ?

@rotuts I wrap butts at 160, pull off heat around 206 (or when the pork is nice and relaxed- bone pullable if bone in), let sit an hour or so. If i wanted more smoke,I'd add a smoke tube at the start.

Controversy ahead-

I don't sauce.

Im heavier handed with dry rub and wrap when I do so it stays moist. Same for everything except pork belly burnt ends, they are the only thing that gets sauced. I serve sauce options table-side if folks want sauce.

Edited June 1 by YvetteMT
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