redneckengineered
Angry
Pretty well nailed the 16lber for Christmas. It went maybe just a tad over than what I wanted because I had to rest it for 1.5 hours waiting for everyone to arrive but it was darn near perfect.
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Pellet smoker?
- Thread starter Pook
- Start date
YJLOPES
Red Skull
- Joined
- May 19, 2020
- Messages
- 377
Aggie06
Under the lump, there’s a twenty gauge pump
Same thing happened to mine. The hinge got tweaked I think. So I can’t get the lid fully adjusted so it will close all the way. I use a brick to hold it closed now.
dwygrsshpr
Proper Fuxxed
- Joined
- May 20, 2020
- Messages
- 229
Oh snap. I might have to start assembling ingredients for this coming week. Eating pork on New Year's Day is a tradition so why not?
Got any more recipes for the rest of that plate?
Edit: Nevermind!
Here is what I am going to use for the Arroz con Gandules.
Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
There's nothing more quintessentially Puerto Rican than arroz con gandules.
www.delishdlites.com
I will probably skip the plantains although if I see some in the Caribbean market, I may be tempted.
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smurfblue40
One day closer to retiring
redneckengineered
Angry
Pit beef has to be one of my favorite things to smoke. It's cheap, stupid simple and so good. Top round, bottom round or eye of round all work. I go with a simple olive oil binder and SPG and roll at 225 until you hit your desired internal temp. I pulled this one at 125 in the dead center and rested it for 30 minutes under foil. Perfect. This one took a little over 3 hours. The roast takes on great smoke flavor and was as juicy as could be. I chopped some up into mac and cheese for Sunday night dinner and the rest will be used for healthy meal prep the rest of the week for my wife and me. Chef's kiss.
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Beat95yj
Rolling 24/7
Does anybody else buy their brisket around needing more beef tallow? We were using some beef tallow today and both of us independently. We were wondering if we needed another brisket to render more. 😆
![[486]](https://data.irate4x4.com/avatars/m/0/94.jpg?1700178133){kind=avatar}
[486]
smell-o-vision
I buy bacon rather than ham mostly for the fat
ham's way cheaper around here at least, like a buck forty a pound where bacon's around three when on good sales
probably save money rendering down back fat and making cracklins, but that's way more doing than cooking some bacon is
Beat95yj
Rolling 24/7
We get untrimmed briskets at Costco, trim them, and then render the fat and filter it. Works good and it comes out amazingly clean.
Ksand
Red Skull
A pork rack i did last weekend, sauced with BBQ bacon sauce i get from a store called 3 bears. The ****s amazing
TOMS97ZJ
What?
Anyone do a pulled ham?
I never realized how long fully cooked whole hams stay good when sealed. Got one for 1.69/lb.
On Race day I’m gonna smoke it and pull it.
I never realized how long fully cooked whole hams stay good when sealed. Got one for 1.69/lb.
On Race day I’m gonna smoke it and pull it.
[486]
smell-o-vision
I usually cut off what cuts of easily then crock pot the rest with the bone in it and some beans
it pulls apart like a roast does, ends up a bunch saltier from the curing salt the hams are generally treated with, so adjust the amount of salt you use when seasoning it
That’s how my mom used to do ham n beans. Intentionally leaving lots of good ham, more ham than anyone else makes in it. I put hot sauce in it and gobble it up.
Wheelin66bronco
Pure Blood
Didn't want to start a new thread, as it's kinda related.
Infrared steak grills.
Anyone use them? Suggestions
I'd love a Swank, but don't have $1500 to drop on one.
We eat steak multiple times a week. The pellet grill is nice, but takes forever to hit 500°.
I'd love one that heats up to 1000°+ and is fast.
I'm guessing propane is the standard fuel?
Infrared steak grills.
Anyone use them? Suggestions
I'd love a Swank, but don't have $1500 to drop on one.
We eat steak multiple times a week. The pellet grill is nice, but takes forever to hit 500°.
I'd love one that heats up to 1000°+ and is fast.
I'm guessing propane is the standard fuel?
kf4zht
Red Skull
- Joined
- May 20, 2020
- Messages
- 1,152
Pan sear + induction stove.
Like or hate doing it on the stove - its how a lot of fancy restaurants do it. I've made some dang tasty steaks with the stove sear + oven for a few minutes cast iron method
Wheelin66bronco
Pure Blood
I agree, and have cooked many that way.
Problem is I hate the greasy smoke in the house. We literally have a greasy film on everything in the kitchen from it. Our stove "fan" is built into the microwave (above the cooktop) and has been broken for 5 years. And even if not broken, it's not a fan to the external of the house, just filters and recirculates. Until we remodel and put in a real exhaust fan, it's going to be this way.
There are tons of countertop infrared searing ovens, I'm curious on smoke output.
I'd like something to put right outside the kitchen, on the porch, to keep the smoke outside.
ApeEater
Well-known member
- Joined
- May 18, 2020
- Messages
- 93
some of the newer grills come with larger infrared searing burners along the back of the grill, but they're typically $$$ and I'd assume less efficient than a dedicated unit.
Wheelin66bronco
Pure Blood
I'm sure I could. It would mean standing outside in 0 degree temps to sear. I'd prefer either an electric countertop infrared if it vents properly/or self contained no smoke, or something I can stick them in quickly outside, then pull them off. I love the sear and oven method, but we cook so many I'd like something quick/more efficient.
Clemson13
Evernoob is a douchcanoe
If you're cabinets are overall ok, then skip the full remodel (that isn't going to happen soon) Just rip out the existing microwave/upper cabinet and pop in a hood with a remote blower mounted in the attic. That's what I did. Truly life changing if you cook often. Nearly silent & no effluent issues ever again even when wok cooking
Less than 2k & should only take 2 days of work unless you have do tile backsplashes and **** for the women. ( I wanted a stainless backsplash, but apparently that's too commercial looking)
Less than 2k & should only take 2 days of work unless you have do tile backsplashes and **** for the women. ( I wanted a stainless backsplash, but apparently that's too commercial looking)
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I want to do a fresh (not pre cooked) ham.
Any tips?
Any tips?
redneckengineered
Angry
RUGER
just living the dream
Hippie666
Asshole in training
I have a Saber, probably 17ish years old. The damn thing was over $1k back then, it’s ok, but now that its base and parts are dying down here in the salt air I will be replacing it with a pellet smoker. I had a smoker when still lived in Colorado and I miss it more than I enjoy the Saber.
Honky Lips
Welcome to the **** show.
Got a brisket with my 1/4 beef last year. Finally got it cooked
ThePanzerFuhrer
The Rock Breaker God
Little guy wanted ribs for his birthday yesterday. Turned out excellent. Especially good because I’m not cutting weight atm!
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