Very nice. I love to grill food to eat while I am grilling smoking other food too.organic pepper said:Here what I had set up at the home front today. Used both grills. Pellet smoker, Charcoal smoker, and propane grill .
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Heres the corn beef with the dry rub. Let the dry rub set for 24hrs. Many thanks to THP for the recipe! This is about the 4th batch I've made of pastrami using this rub and its a keeper! Everyone so far is loving it! I'm sure I'll be making a couple hundred pounds more of it in the near future.
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Took the whole traeger grill space for this batch.
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Smoked using pecan. My favorite go to for most of my smoking needs.
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While that was going, fired up the other smoker for a couple of hens dry rubbed using a beer style chicken setup with the added pecan smoke. This one need a bit more fine tuning but overall It was very tasty!
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Snacked on some Brats and burger with the family while waitng for the smoked meats.
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It was another great day to grill and enjoy with family! Hope everyone is enjoying th 4th as well! Cheers all!
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grilling Always a good day to grill
- Thread starter organic pepper
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Hi Ya Jim, The mussels were pre cooked when I got them from Cash an Carry. I just added some olive oil and pepper powder to it and smoked for about and hour. Temps around 200 to 225. I just checked it till I saw what I like and tasted.Roguejim said:
The Traeger works for me but I found I get better smoke rings on my other coal/wood smoker. What I like about the traeger is it's a set and forget type smoker. It really comes in handy when you have alot of cooking going on at the same time. I get better smoke rings with my wood/coal smoker than the Traeger. Now for salmon though, I like the Traeger. I cant seem to get pecan wood or chips locally so the pellets is the next best thing. Pecan smoked salmon is really nice. Cheers pal!Roguejim said:
Aloha Brada! Maika'i no mahalo. I havent heard that spoken in years. Always nice to hear! I Gotta check out that Savannah stoker info. The first thing I did to my traeger was lower the smoke vent cap all the way down and that seem to make a big diffrence on the amount of pellets I was burning. I'm on my 8th bag of pellets in the last 4 or 5 months since I got it. I now have lava rocks lining the bottom to help with the heat. Now what I got my eye on is the Igrill2 bluetooth thermometer. Thats next on my list for it. How much mods did you have to do to setup the rotisserie? Cheersoldsalty said:Aloha OP, pehea'oe ? I really love my traeger to, have a killer rotisserie set up on it and savannah stoker control, thing rocks. Get fantastic smoke. Haven't talked in a little while just wanted to say hi!!
Thanks JayT, That's the best way I found to get the most out of having fun with it. Especially when you get those long smoking ones that pop up every now and then. Those are the 2 meal cooking ones plus snacks to go along with the beer.JayT said:
organic pepper said:
The iGrill2 works great - no complaints. It's worth noting the 4x probe one comes w/ 2x probes.
Thanks Grant, Nice to hear of someone using it here. I'm curious on the probes. I saw they had an ambient temp probe but it looks the same as the meat probe. Have you ever used it that way? Cheersgrantmichaels said:
organic pepper said:
Yeah, it'll read the temp of wherever it is, meat or air ...
The generic little clip w/ two holes in it works to mount it to the grates ...
Thanks Grant. That lets know I need to get an extra probe when I get ready to order it,grantmichaels said:
organic pepper said:
Yup, happened to me ...
The graphing is nice ...
This was from yesterday's grilling fun! Temps were in the 90's but overall it was another great day to grill. Did this at Holiday Park on McChord AF Base.
Pork Loin on the pit.
Pork Ribs on the grill
Teriyaki chicken
Fish on the pit
Had a great time. Thinking about taking the day off from grilling today but will decide later once I get back from the supermarket. I just may come across something that yells out COOK ME on the grill or smoker.
Cheers all
Pork Loin on the pit.
Pork Ribs on the grill
Teriyaki chicken
Fish on the pit
Had a great time. Thinking about taking the day off from grilling today but will decide later once I get back from the supermarket. I just may come across something that yells out COOK ME on the grill or smoker.
Cheers allAttachments
Aloha Brah, Maika'i. I'm sure I can always find room for you. You can always come here and school me on the ham you made! That still looks off the hook everytime I go to your thread and drool on it. Hell, Im still drooling thinking about it.oldsalty said:
.That's funny brother just had to check those hams still have months to go!!organic pepper said:Aloha Brah, Maika'i. I'm sure I can always find room for you. You can always come here and school me on the ham you made! That still looks off the hook everytime I go to your thread and drool on it. Hell, Im still drooling thinking about it.
Here we go for another weekend of always a good day to grill! 
This is whats on the spit for the morning. 100 lb pig. (this is one of my favorite size to roast)
20 lb king salmon. 1 of 3. Just debating on how we want to cook this baby. Grill or other wise.
Same fish just filleted and deboned.
Pulled pork I just made. (aka Kalua pig.) Did up a couple of double pack of boneless pork butt.
Did up a 1/2 gal of oysters as well today, Just forgot to take pic. Going back to the oyster farm in the next week or so for another 1/2 gal and will get pics for smoking them at that time.
Will post the end pics for fridays grilling as soon as I can. Cheers all!
This is whats on the spit for the morning. 100 lb pig. (this is one of my favorite size to roast)
20 lb king salmon. 1 of 3. Just debating on how we want to cook this baby. Grill or other wise.
Same fish just filleted and deboned.
Pulled pork I just made. (aka Kalua pig.) Did up a couple of double pack of boneless pork butt.
Did up a 1/2 gal of oysters as well today, Just forgot to take pic. Going back to the oyster farm in the next week or so for another 1/2 gal and will get pics for smoking them at that time.
Will post the end pics for fridays grilling as soon as I can. Cheers all!
Hey Jay T, We cant do it in the ground here if serving out to big group of people at a large function like this one. Health dept will shut us. We had to toss out a lot of pig once cause of that. Personal home type of private functions, well that another story. Once a year one of the uncles has a big Imu that he drops 3 to 4 500 plus pounders in. If I'm there helping I'll get some pics up.JayT said:
How zit braddah! Dat bugga was da perfect size I like doing. No kill da back kine! LoL. Mahalo Braddah!oldsalty said:
Here's some updated pics. Was a long one yesterday, still it was a great day to grill and cook!
The baby is all ready for the grill. Oil bath and seasoned. Not rolling this one so it goes on the tray. Coffee cans tucked in the cavity so the back doesn't break.
2 hrs in. Getting a nice tan going.
5 hrs and she is done. Getting it set up on under our heating lamps.
While the pig was cooking, started on the 80 lbs of chicken wings and chicken drumettes marinated in a Jamaican style sauce.
Finished off the grilling day with 80 lbs of Chicken Char Siu
For the salmon ended up baking it just because we had way to much happening at the same time for the amount of salmon portions we had to prepare for 195 people.
Here's the kalua pig.
The chow mein we made.
Was a great day of fun in the sun! Time to finish unloading equipment then it's beer drinking day! Cheers all!