2023 Smoking/Grilling/Cooking thread

[d.kaufman]

Just picked up a new to me homemade offset smoker


View attachment 291230

Nice! Whens the hog roast?

 

[pitbulld45]

Nice! Whens the hog roast?

Going to start with a butt soon and learn

 

[bocefus78]

Just picked up a new to me homemade offset smoker


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Very nice! You are gonna want to feed that beast wood unless you have an unlimited budget for charcoal. I use a chimney full of lump to start mine and then put wood on top from there on out.

 

[Gunmetalgray]

Pork loin split right in half when putting the rub on, probably gonna cook faster now & might be forced to eat early today, dang it. Maybe this belongs in the First World Problems thread...

 

[d.kaufman]

Pork loin split right in half when putting the rub on, probably gonna cook faster now & might be forced to eat early today, dang it. Maybe this belongs in the First World Problems thread...View attachment 291354

Those tenderloins in vacuum packs are 2 per pack

 

[Gunmetalgray]

Those tenderloins in vacuum packs are 2 per pack

Well sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.

 

[d.kaufman]

Well sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.

I cook to 140° and always super tender

 

[Gunmetalgray]

I cook to 140° and always super tender

Really fast cook compared to pork loin. Going to wrap one in bacon next time, wish I would have thought of it this time. Hear pork tenderloin called the filet mignon of pork & bacon wrapped filets are awesome, so why not.

 

[d.kaufman]

Really fast cook compared to pork loin. Going to wrap one in bacon next time, wish I would have thought of it this time. Hear pork tenderloin called the filet mignon of pork & bacon wrapped filets are awesome, so why not.

Wrapped in bacon is my favorite for a tenderloin.

 

[BiscuitsandGravy]

In at 3:30- NY strip at 130 deg- sous vide.

 

[NyleRN]

Leftover pork loin from the Weber last night. Made a nice lunch sammich. Buttered grilled Texas toast, grilled onions, pepper Jack cheese and BBQ sauce

 

[ghuns]

Well sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.

I always keep a couple 2 packs like that in the freezer. They thaw fast and cook fast. Great for a quick meal.

I usually smoke them on low(180°) with a smoke tube for about an hour, then crisp up the outside until they are 140-145°.

 

[Gunmetalgray]

I always keep a couple 2 packs like that in the freezer. They thaw fast and cook fast. Great for a quick meal.

I usually smoke them on low(180°) with a smoke tube for about an hour, then crisp up the outside until they are 140-145°.

Yep these are a keeper for a quickie smoke. Thanks for the 180 deg suggestion, I thought 210 was 'low' but definitely too high as they shot up too fast to work in a little glaze. Can't walk away for long, or set a temperature probe alarm. And surprise, left overs are even good cold.

 

[d.kaufman]

And surprise, left overs are even good cold.

I'll dice it up and throw it on a salad for dinner, especially when I have fresh tomatoes and cukes from the garden

 

[klausm]

leftovers get diced and turned into pork and olive sandwiches

 

[ghuns]

Yep these are a keeper for a quickie smoke. Thanks for the 180 deg suggestion, I thought 210 was 'low' but definitely too high as they shot up too fast to work in a little glaze. Can't walk away for long, or set a temperature probe alarm. And surprise, left overs are even good cold.

For extra smoke, throw them on still slightly frozen in the middle.

On my big RecTeq pellet smoker, 180° is low, or what they call "extreme smoke" mode. On my smaller one, 200° is low. But whichever one I use, I add the smoke tube cause a little more smoke can't hurt when using pellets.

 

[mikek]

 

[chipbennett]

I finally put my old gas grill out to pasture, and decided to replace it with a flat top griddle:


After seasoning (clarified bacon grease), I did a test run with bacon and eggs. Guys! I never want to cook bacon any other way, ever again.


But of course, the real test was the sear I could get on ribeyes. I took these just a couple degrees past perfect internally, but for a first run, I'll take it.


The flavor certainly isn't the same as what I get on the smoker; but man, you just can't beat that sear.

 

[KG1]

I finally put my old gas grill out to pasture, and decided to replace it with a flat top griddle:
View attachment 291686

After seasoning (clarified bacon grease), I did a test run with bacon and eggs. Guys! I never want to cook bacon any other way, ever again.
View attachment 291687View attachment 291688

But of course, the real test was the sear I could get on ribeyes. I took these just a couple degrees past perfect internally, but for a first run, I'll take it.
View attachment 291689View attachment 291690View attachment 291691

The flavor certainly isn't the same as what I get on the smoker; but man, you just can't beat that sear.

My brother got into the pellet grill awhile back which he still loves and now he has a flattop griddle that his wife recently bought him for his b-day to go along with it and he's really digging that now too.

 

[chipbennett]

My brother got into the pellet grill awhile back which he still loves and now he has a flattop griddle that his wife recently bought him for his b-day to go along with it and he's really digging that now too.

It seems like it will be a perfect combination. I can do just about anything on the pellet grill (smoker), up to a practical temperature of about 400F. (If there's any buildup inside at all, the thing starts flaming at higher temperatures.) So, I'm covered for smoking up through roasting. But it's not ideal for searing. The griddle solves that problem, while also being perfect for anything that needs high/fast cooking (steaks, burgers, etc.) or low/fast cooking (eggs, etc.). I also love cast iron for roasted vegetables, and no longer have to take up space in the smoker for things like mushrooms, Brussels sprouts, etc.