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Hi -
After owning an IPT Pellet Grill for a few years decided to upgrade to the Memphis Pro....bought from a local dealer here in NJ. The Memphis was delivered on Thursday and I put it together today did the seasoning and cooked a few burgers tonight that were fantastic. The Memphis runs much...
Looks good! I grew impatient the first time I did a pork butt and pulled at 190 - had to use the electric knife to chop it up. I had started it rather "late" also figuring on the 1.5 - 2 hrs per pound.....needless to say I never had one cook quite that fast. Two summers ago for July 4th I ended...
That looks incredible.....can I be part of your family?! I lived in Miami for 6 years for grad school in the 90s but only got to go to one pig roast...it was a group of first timers- while good it looked nothing like yours! One thanksgiving I did have mojo marinated turkey and it was amazing-...
Thanks Man - that chuck was done with Penzy's Spices Bicentennial Rub - the other one I did was my own creation (salt pepper, garlic powder, onion powder, thyme, and smoked paprika).
Happy 4th! Put on a couple of butts on the 3rd around 8 and they went over night on the IPT pellet grill. Had to throw them in a cooler for a couple of hours and then pull them and keep in the oven covered on warm since we were not eating until around 4....finished sooner than expected.
Last...
Thanks guys! Just had the leftovers tonight - was even better than the first round as I think the juices made it even more tender when re-heated. Definitely more of a smoke ring with the chuckie than with the ribs I did y'day (ribs were done with maple pellets and the chuckie with mesquite).
So finally had a chance to smoke a chuckie today for dinner on the IPT pellet grill and was very impressed with the results. Rubbed with a combination of salt, pepper, rosemary, garlic powder, basil, thyme, and some Northwoods seasoning from Penzy's Spices. Also injected with some...
I'm some smoking some baby backs today with a traditional brown sugar based rub. I'll also throw on some boneless, skinless chicken thighs later marinated in soy sauce, sugar, hoison sauce, some sesame oil, and a bit of mint leaf and Thai basil. The ribs are on now - I started up the IPT around...