• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

grilling Always a good day to grill

Ok, da next update... Holding steady at 210 deg.
2 hrs in.. Gotta add more coals. Temps dropping to 180 Deg and steady.
20150306_1303021.jpg

20150306_1303111.jpg

Here we are at 6hrs
 internal temp at 145 deg. (med rare) Giving it another hr.
20150306_1552371.jpg

Here we are at 7hrs
20150306_1557031.jpg

Flavor is really good! Just wish I had better smoke penetration into the corn beef.
Tomorrow  I'm going to use the Treager and see if it fares better.
I forgot to add the other pics..
20150306_1819111.jpg

After steamed
20150306_1818181.jpg
 

Attachments

  • 20150306_1552371.jpg
    20150306_1552371.jpg
    220.7 KB · Views: 54
  • 20150306_1557131.jpg
    20150306_1557131.jpg
    62.8 KB · Views: 53
  • 20150307_1813531.jpg
    20150307_1813531.jpg
    81.5 KB · Views: 52
Here's the next batch...
On The Treager
20150308_1201371.jpg

20150308_1201431.jpg

Thought I took more pics but it must have slip my mind which is happening more often than not these days...
 
While the smoking goes on.. Time to teach the trade to the next generation. One of the grand kids..
This is Miso Chicken on the grill. Oh so tasty!
20150308_1424451.jpg

20150308_1408021.jpg

 
While the kids get to play, The real work goes on behind the scene's
2 of the 3 grills for cleaning and Maintenance. Largest gill is 23yrs old (Bottom of grill replace with Titanium sheet) .. Small one is 8yrs
20150308_1200391.jpg

20150308_1305281.jpg

20150308_1301571.jpg

20150308_1254521.jpg

 
Going to let the pastrami cool for the night.. Will steam and get slices and see if this batch came out any better. I still think the wood smoke batch will top it but thats just me... Wood smoking usually wins hands down. But to be fair. Will give the other smoker a shot at the title.... Cheers all
 
organic pepper said:
Ok, da next update... Holding steady at 210 deg.
2 hrs in.. Gotta add more coals. Temps dropping to 180 Deg and steady.
attachicon.gif
20150306_1303021.jpg
attachicon.gif
20150306_1303111.jpg
Here we are at 6hrs
 internal temp at 145 deg. (med rare) Giving it another hr.
attachicon.gif
20150306_1552371.jpg
Here we are at 7hrs
20150306_1557031.jpg

Flavor is really good! Just wish I had better smoke penetration into the corn beef.
Tomorrow  I'm going to use the Treager and see if it fares better.
I forgot to add the other pics..
attachicon.gif
20150306_1819111.jpg
After steamed
attachicon.gif
20150306_1818181.jpg
Click to expand...
Alright a fellow traeger man!! Have you done any mods I upgraded my digital control to a savannah stoker control pid! Also added cast iron grates from a Webber grill and rotisserie set up, then some lava lock gaskets to help with smoke and heat always made fun of pellet poopers until I received my traeger texas for a Christmas gift.
Now I absolutely love it a lot less work than my stick smokers!! Shaka bra!!
 
oldsalty said:
Alright a fellow traeger man!! Have you done any mods I upgraded my digital control to a savannah stoker control pid! Also added cast iron grates from a Webber grill and rotisserie set up, then some lava lock gaskets to help with smoke and heat always made fun of pellet poopers until I received my traeger texas for a Christmas gift.
Now I absolutely love it a lot less work than my stick smokers!! Shaka bra!!
Click to expand...
Shaka Brada! The Traeger belongs to a another family member. I'm still using the wood style smoker. The Treager is unmodified. I always laughed at the pellet smokers myself but I gotta say the Treager is like set and forget. The temps stayed in the ball park plus 10 to 15 degs.when the pellets were feed thru the auger but dropped back to the 225 range where I set the temp. We've done many a prime rib, chicken and roast on it with my cousin and it was awesome! I'm really looking at adding one to my own home arsenal. I really like the texas style one myself. Large surface area. Costco usually has a sales rep during the summer selling them at a reduced price around $250 off regular price. Cheers Brada!
 
grantmichaels said:
Looks like you are ready to sous vide!
Click to expand...
Yes, I'm think about combining leeks with berries in a sauce. Leeks are pretty strong though and I dont want to over power the fruit. Kinda tossing that idea around for the moment. Going to look at some fresh ginger as well. Thinking maybe a ginger base for the mussels. I'm wanting to play with new flavor combo's.  Cheers Grant! 
 
Ooooohhhhhhhhhhhhhhh brada love me some fish done with a nice fruit marinade,glaze,or brine!!! I boil Leek quickly with a little salt water to reduce their strong flavor then add will temper the heavy onion flavor or sub shallots for a nice mix sauteed in a little olive oil then add works great with fruit how about pineapple and mango some chillies ok now I'm hungry!!! Lol
 
Well, here's the results......
Smoked Mussels with Moruga Scorpion peppers powder and olive oil. (This was Off the hook!) This one is a keeper for my recipe book.
20150315_1414471.jpg

Forgot to get pic of the finale smoked salmon and Cajun smoked Talapia... But here they are on our first home made smoker we made many years ago. I think like 15 plus years. I still think it works better than any of the other smokers that I have worked with to date.
20150315_1209531.jpg

20150315_1158151.jpg

20150315_1158521.jpg

Weather was nice and cold and raining like no tommorrow...But, Always a good day to grill and smoke! 
 
Note to self:   Must teach other's how to chew and enjoy the food. Inhalation is not a form of eating. LoL!
 
I think I'll take a break next week from smoking something on the grill or whatever smoker I dig up and get the garden plots ready for the up coming pepper season. 
 
Next up, will look at something different. I'm thinking lamb but will have to look at availability.
 
Cheers all!
grantmichaels said:
Nah ... sous vide ain't a bad word in competitive BBQ ...
 
Sous vide is a tool ... one tool ... like any of the other tools ...
 
http://www.slapyodaddybbq.com/?s=sous+vide&x=0&y=0
 
http://www.barrypopik.com/index.php/new_york_city/entry/smoke_vide_smoke_sous_vide/
And when I say this, it gives me such cheesy joy - "Come on in, the water's just fine ..."
 
;)
 
PS - It's just a tool, not a religion.
Click to expand...
Thanks Pal, There are many tools in cooking. Always good to learn a new one!
oldsalty said:
Ooooohhhhhhhhhhhhhhh brada love me some fish done with a nice fruit marinade,glaze,or brine!!! I boil Leek quickly with a little salt water to reduce their strong flavor then add will temper the heavy onion flavor or sub shallots for a nice mix sauteed in a little olive oil then add works great with fruit how about pineapple and mango some chillies ok now I'm hungry!!! Lol
Click to expand...
Mahalo Brada! I forgot about shallots. Always good info on how to take some of that strong flavor out from the leeks. I'm going to have to work with the fruit on the next run. Lets just say the fruit was eaten before i could do something with it. The mango pineapple sound off the hook though. I bet that will go awesome with some cold smoke salmon. 
 
You must log in or register to reply here.
Back
Top