I'm Smoking it - Page 12

Worth1 · September 8, 2019

Here this should cool you off.
I bet it weighed at least fifty pounds or more.
Sweet too.
I like salt and black pepper on mine.
IMG_20190908_877.jpg

IMG_20190908_2285.jpg

Rajun Gardener · September 9, 2019

How was that melon?

I did finish and everyone enjoyed the food.

Dewayne mater · September 9, 2019

What a feast! Is that a plancha insert on your grill? I need that!

Rajun Gardener · September 9, 2019

Those are GrillGrates, they use them for the steak cookoffs. You can order by length and they make custom grates for some models of pits. They're a little pricey but I use them all the time and worth the money. They will also come with that spatula to make flipping easy.

https://www.grillgrate.com/shop-by-length/

This is talking about gas grills but they also work on charcoal.

Worth1 · September 9, 2019

The melon is one of the sweetest ones I've had in a coons age.
Less than six bucks too.

Worth1 · September 9, 2019

By the way everything looks good and glad to see you using corn tortillas.

Rajun Gardener · September 9, 2019

Thanks, I like those better than flour. I need to find a holder so they hols the taco shape after I roast them on the grill.

Rajun Gardener · November 2, 2019

I played with the pellet smoker while being lazy for most of the day.

Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes.

Even the scooby snacks were good!

Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler

Made a rice dressing mix for sides

Sliced ribs after resting a bit

Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero BBQ sauce for dipping.

The ribs were on point, perfect chew

And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce!

MissS · November 2, 2019

Gosh, you sure do know how to make me drool.
I wanted to run the smoker today to try out a turkey, but it was snowing and I did not want to deal with that so I had Eggplant Parmesan instead. Sigh........

Rajun Gardener · November 10, 2019

I made a small batch of tasso and it came out fantastic.

Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.

For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water

Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.

Here's a short video of the process, sorry about the lighting.
https://www.youtube.com/watch?v=iXZ3...ature=youtu.be

September 9, 2019	#167
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	How was that melon? I did finish and everyone enjoyed the food. __________________ Rob

September 9, 2019	#169
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Those are GrillGrates, they use them for the steak cookoffs. You can order by length and they make custom grates for some models of pits. They're a little pricey but I use them all the time and worth the money. They will also come with that spatula to make flipping easy. https://www.grillgrate.com/shop-by-length/ This is talking about gas grills but they also work on charcoal. __________________ Rob

September 9, 2019	#172
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Thanks, I like those better than flour. I need to find a holder so they hols the taco shape after I roast them on the grill. __________________ Rob

November 2, 2019	#173
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	I played with the pellet smoker while being lazy for most of the day. Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes. Even the scooby snacks were good! Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler Made a rice dressing mix for sides Sliced ribs after resting a bit Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero BBQ sauce for dipping. The ribs were on point, perfect chew And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce! __________________ Rob

November 2, 2019	#174
MissS Tomatovillian™ Join Date: Dec 2010 Location: Pewaukee, Wisconsin Posts: 3,149	Gosh, you sure do know how to make me drool. I wanted to run the smoker today to try out a turkey, but it was snowing and I did not want to deal with that so I had Eggplant Parmesan instead. Sigh........ __________________ ~ Patti ~

September 8, 2019	#166
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Here this should cool you off. I bet it weighed at least fifty pounds or more. Sweet too. I like salt and black pepper on mine. IMG_20190908_877.jpg IMG_20190908_2285.jpg

September 9, 2019	#168
Dewayne mater Tomatovillian™ Join Date: May 2008 Location: DFW, Texas Posts: 1,212	What a feast! Is that a plancha insert on your grill? I need that!

September 9, 2019	#170
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The melon is one of the sweetest ones I've had in a coons age. Less than six bucks too.

September 9, 2019	#171
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	By the way everything looks good and glad to see you using corn tortillas.

November 10, 2019	#175
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	I made a small batch of tasso and it came out fantastic. Ingredients: 1 pork butt sliced into 1" x 2" strips andouille seasoning, I used Targil's from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below. For the cure: 1 cup of brown sugar 1/2 cup of salt 1/2 cup of white sugar 1 tsp of cure #1, prague powder #1 1 gallon of water Directions: mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days. After 2 days of brining, rinse meat to remove brine and pat dry with paper towels. Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge. After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil Hang in smoker and let air dry for an hour then start smoking Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165 Remove and let cool to room temperature Vacuum package and freeze till needed. Here's a short video of the process, sorry about the lighting. https://www.youtube.com/watch?v=iXZ3...ature=youtu.be __________________ Rob