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  1. shtrdave

    last minute wings.

    Wasn't sure what I wanted to do today so at the last minute I thought wings, took a pack out that I had vac packed a few months ago a quick thaw on them fired up the pellet cooker to 225° and seasoned the wings dumped on the cooker and spread out about 45 minutes bumped temp to 275° for 15...
  2. shtrdave

    Put a whole shoulder in to brine. Couple questions. Now with Finished Pictures.

    Picked a whole shoulder $1.49# seemed like a decent price. I mixed up Pops Brine and put it in and then injects a lot of it along the bone and into the muscle. Figuring on leaving it in for 3 weeks. So my questions are. When I smoke would you take the skin off or leave it on. Never did a whole...
  3. shtrdave

    Selling food by the roadside, for upcoming event. In PA couple questions looking for help. Thank you

    I am in PA and there will be a large event coming. People will be traveling all over to different locations. I live along a busy major road. While sitting in the garage this morning with a friend looking at all the traffic, he said it would be a great place to set up and Some sandwiches during...
  4. shtrdave

    Injected some Leg Quarters for today.

    Injected some leg quarters with some of the sauce I made yesterday, hit with some garlic pepper in to the pellet cooker spread a little of the sauce on once they hit 170° and left them coast to 178°, they didn't look pretty but tasted pretty good.
  5. shtrdave

    Meat loaf tonight.

    Had about 2# of what they say is 86/14 added 2 eggs, handful of oatmeal, and I found what I had in the fridge for veggies, onion, celery, mushrooms, orange and green peppers, broccoli stems, I cut up the veggies and run them through the ninja food chopper with some salt, black pepper, chili...
  6. shtrdave

    Cow Bacon

    A try at Cow Bacon, well kind of. Had an extra chuck roast, dry cured it for about 10 days in a ziploc in the bottom of the fridge. Took it out rinsed tasted for saltyness, dried and put in the Cookshack at about 175° until the internal hit 145-150° took about 4 hours, thought I was using apple...
  7. shtrdave

    The Naked Breast.

    4# naked turkey breast, cooked for 1.5 at 225 then an hour at 265 and finished to internal temp of 165° at 335° very moist and good taste, seasoned as we ate. Also a huge sweet tater cut up with some butter and brown sugar, did at the same time, cooked 1.5 uncovered and then foiled took off when...
  8. shtrdave

    My brined butts turning into pulled ham.

    Brined them with Pops Brine recipe, they were injected well and were to be smoked last weekend but that didn't happen so they are in the Cookshack now will be ready tomorrow morning. Soaked them about an hour changed water once, did a little fry, drained them hit with some black pepper and...
  9. shtrdave

    Little Chuckie today.

    Little 2# chuckie today,  Tatonka dust, black pepper and garlic powder, smoked at 200° until internal temp of 155° then in a pan with some water and foiled, bumped temp to 280° until internal temp of 208° about 4 hours cook time, in the Rec Tec pellet cooker. Came out moist and tender, was...
  10. shtrdave

    Pork Sirloin roasts today.

    Today was pork sirloin roasts, injected with apple juice, garlic powder and some of the special rub that was on the outside. Cooked on the Rec Tec pellet cooker to an internal temp of 140°. Turned out pretty well.
  11. shtrdave

    Question for those with a Vac sealer and an upright freezer.

    How do you keep all those vac sealed bags filled with odd shapes from sliding all over the place and falling out every time you open the door to get something out. If they don't come sliding out when you open the door just touch one of them and it is like a meat slide. Anyone have any advice on...
  12. shtrdave

    Can I do Canadian Bacon in the pellet grill?

    Mine is coming out of the brine tonight, I am planning on doing it tomorrow afternoon. I usually do it in the electric but was thinking about trying the Rec Tec pellet grill, it should go down to 180° but that is about as low as it will go. Any problems doing it at this temp until internal is...
  13. shtrdave

    Smoked up the BBB yesterday.

    I started last Thursday with the boneless butts and a few pieces of boneless country style ribs, Brined them in a modified Pop's Brine. I read in someones post that they cut back on the sugar and added molasses, I cut back on the white sugar and added about 1/3 cup of the molasses. In the bucket...
  14. shtrdave

    A little advice please.

    Cleaning out the back room of my place and the previous owners left me 3 lockers and 3 filing cabinets. Thinking of making a cold smoker out of one of the lockers, need to measure for rack sizes, or would I be better off making something out of one of the filing cabinets, may end up doing...
  15. shtrdave

    Question on temps for BBB

    I put some meat in the brine last night, and figuring next weekend I would smoke it. Can I do it on my pellet grill, I have a Rec Tec and I think the lowest it will go is 180° in the past I have done these things in my Cookshack but having a new toy I would like to use it. Will smoking at 180°...
  16. shtrdave

    Question on uncooked brisket storage?

    Stopped by a store to pick up a few things and looking through the meat section I found some nice steaks for tonight and a center cut bone in pork roast for Wed. and then I spy something I rarely see, whole briskets they only had 2 and 11.5# and a 14.75#  at 2.49 a pound. I asked the butcher if...
  17. shtrdave

    Did my Pulled But Ham today.

    Sorry no pictures of the presmoke details. Did Pops brine, injected brine into the 8# butt as to try to be certain cure got to every part of the inside, into the brine with a ziplock bag with water in to hold it down, and into the back fridge, was in there for for 16 days, took it out rinsed and...
  18. shtrdave

    Results of first Brisket, thanks for you'lls input.

    So no packers at Sams only 6.5# flats. Used Solaryellow's rub, swapped chili powder for the chipoltle, as I was out. Did this on the Rec Tec pellet grill, used one of Todd's tubes with pellets from the hopper. Lit tube and went to prepare the meat, blew out the tube and fired up the RT to 250...
  19. shtrdave

    First brisket, suggestions on how to do. Cookshack or Rec Tec?

    Hoping to pick one up at Sam's, don't see them in the stores around here. I am looking for suggestions on how to do it. Should I cut it and put it in my Cookshack Smokette  or keep it whole and put on the Rec Tec pellet grill? Thinking just simple SPGO on it. Anything else I should know, maybe...
  20. shtrdave

    Anyone make summer sausage/Trail Bologna in a pellet grill?

    Has anyone here done this and how did it turn out. I usually like to hang mine but right now all I have to use is my pellet grill or little cookshack can't hang in either one. Thinking about laying them on the racks in the pellet grill as it is long enough. and cooking at 200 or so maybe use the...
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