DIR Return Create A Forum - Home
---------------------------------------------------------
The Forum
HTML https://thewiforum.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food!
*****************************************************
#Post#: 11923--------------------------------------------------
Re: Hey Trolly
By: trollslayer Date: February 24, 2014, 10:42 pm
---------------------------------------------------------
[quote author=2fat link=topic=928.msg11917#msg11917
date=1393286834]
Do you have a local source(in central Wisc) for those
pellets--all reports of those pellets are pretty good but
cutting freight costs is always good!!
[/quote} Ahh, therein lies the mystery. A couple times a year
my Bro takes a trip to Eau Claire ( I think that's where it's
at) and I load up for a short time that way. Otherwise, you're
right, shipping adds immense cost to the pellets. But they are
very good pellets.
#Post#: 11935--------------------------------------------------
Re: Hey Trolly
By: 2fat Date: February 25, 2014, 8:42 am
---------------------------------------------------------
[quote author=trollslayer link=topic=928.msg11923#msg11923
date=1393303363]
[quote author=2fat link=topic=928.msg11917#msg11917
date=1393286834]
Do you have a local source(in central Wisc) for those
pellets--all reports of those pellets are pretty good but
cutting freight costs is always good!!
[/quote} Ahh, therein lies the mystery. A couple times a year
my Bro takes a trip to Eau Claire ( I think that's where it's
at) and I load up for a short time that way. Otherwise, you're
right, shipping adds immense cost to the pellets. But they are
very good pellets.
[/quote]
Well I'm not adverse to drive a hundred miles to save 50bucks on
shipping<lol>
#Post#: 12608--------------------------------------------------
Re: Hey Trolly
By: trollslayer Date: March 26, 2014, 4:33 pm
---------------------------------------------------------
You've been quiet about your pellet pooper. Whatcha making.
Over the weekend while shopping I saw a small pork loin that was
preseasoned with peppercorn and garlic. Normally I don't buy
these pre seasoned products but thought I'd take a chance. I
now know why I don't purchase these products. It had a nice
garlic flavor at first, but after a minute or so the heat from
the pepper corn drastically overwhelmed the garlic. I love heat
but this was way to much!!
#Post#: 12611--------------------------------------------------
Re: Hey Trolly
By: 2fat Date: March 26, 2014, 8:09 pm
---------------------------------------------------------
was out of town for about 10days but have cooked on it a few
times--been trying to figure it out--quite a bit different then
cooking with charcoal/wood!
Have been slowly figuring out the relationship between the auger
and smoke production(p settings)--still trying to get the
flavours to which we are accustomed.. have purchased a
HTML http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS<br
/> and that helped alot on Sundays chuck roast.
Also has helped my mental approach to this by thinking of it as
a hi-tech gas grill vs a smoker--really like the ability to
regulate temps for baking breads & desserts
There is a 14lb Waygu brisket thawing at a pretty slow pace in
the garage fridge--probably will try an overnight cook one day
next
Agree with you on the preseasoned products in the meat
cooler--always try avoid them and stay with natural pork&beef
Have been accumulating lots of different brands&flavors of
pellets but not sure if there is a too big a difference
here is a pic of a fivelb chuck getting roasted
#Post#: 12612--------------------------------------------------
Re: Hey Trolly
By: trollslayer Date: March 26, 2014, 10:27 pm
---------------------------------------------------------
[quote author=2fat link=topic=928.msg12611#msg12611
date=1395882575]
was out of town for about 10days but have cooked on it a few
times--been trying to figure it out--quite a bit different then
cooking with charcoal/wood!
Have been slowly figuring out the relationship between the auger
and smoke production(p settings)--still trying to get the
flavours to which we are accustomed.. have purchased a
HTML http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS<br
/> and that helped alot on Sundays chuck roast.
Also has helped my mental approach to this by thinking of it as
a hi-tech gas grill vs a smoker--really like the ability to
regulate temps for baking breads & desserts
There is a 14lb Waygu brisket thawing at a pretty slow pace in
the garage fridge--probably will try an overnight cook one day
next
Agree with you on the preseasoned products in the meat
cooler--always try avoid them and stay with natural pork&beef
Have been accumulating lots of different brands&flavors of
pellets but not sure if there is a too big a difference
here is a pic of a fivelb chuck getting roasted
[/quote]
I see you foiled it. Sometimes I do that, sometimes not. I'm
curious, where did you get the screen it's sitting on? Since
you're talking Brisket, I have to ask, fat cap up or down?
#Post#: 12615--------------------------------------------------
Re: Hey Trolly
By: 2fat Date: March 26, 2014, 11:34 pm
---------------------------------------------------------
HTML http://www.amazenproducts.com/SearchResults.asp?Cat=46
thats
where I get the mats--they were just on a 1/2 price sale so
bought another 6ft. these are basically frog mats just a
lotcheaper--great for everything but direct flames
My idea on brisket is fat towards the heat(for protection) so
this will be fat side down---still trying to decide on the
timing/cooking method for the brisket---thinking will cook at
180° with a high smoke setting--12hrs or so then maybe raise
heat to finish--with a mix of pecan/cherry pellets.
Got a few bags of the Lumberjack
pellets(
HTML http://lumberjackpelletsonline.com
) seem pretty good
and the price is $13/40lb bag----while down south stopped at an
Academy sports and bought there self branded pellets(B&B) which
are BBQ'ers Delight but about half the cost
guess now that spring is kinda getting here will use the Blazen
Grill most days--waiting for some thick pork steaks
#Post#: 12616--------------------------------------------------
Re: Hey Trolly
By: trollslayer Date: March 27, 2014, 8:29 am
---------------------------------------------------------
I've cooked fat side down for that reason. I've had others tell
me that fat side up allows the juices to flow into the meat etc.
I don't have a smoke setting on my GMG. I usually start the
cook at about 150 for an hour or two, sometimes more for a great
smoky taste, then turn the heat up to 200 or 225 depending on
time constraints. A couple week back I did a pork loin at 165
for the entire cook and it was really moist and tender. I took
the advice you gave me in the past and only cooked it to an IT
of about 145-130. Thanks for the site, I just ordered a few
feet of frog mats. I love those things and the price is right.
The price you're paying for the Lumberjack pellets is a little
cheaper than what I've been paying but I've found they're a
pretty good pellet. IMO there isn't a lot of difference between
flavors and the taste of the meat with some exceptions of
course. Mesquite has a taste all it's own. Cookinpellets make
a great pellet . It's all a matter of playing around and
finding what you like.
#Post#: 12621--------------------------------------------------
Re: Hey Trolly
By: 2fat Date: March 27, 2014, 12:20 pm
---------------------------------------------------------
fat running into the meat is another one of those things like
searing to hold in juices!!
Have positioned pork above beef to provide some basting
effect--not too sure of anything gained other than soft 'bark'
the Blazen has an 'Ortech' controller with settings from smoke
to 450deg---smoke seems to be around 75deg or so depending on
outside temp. think would cook the brisket on the 180setting
along with the smoke tube for for the first 8-12hrs(overnite),
then inspect and maybe wrap in kraft paper to finish, wanting a
nice semi-crisp bark--want to see if the Snake River Farms
briskets are as good as most folk say
glad the pork loin worked out fine!! Its a great cut that gets
overcooked and dryed up way to often---also was a great for
sandwiches when I used to vend, brine with some maple flavor,
cook slow to about 140°, let rest and slice on the meat slicer
thin--easy 5 sandwiches to a lb on a 4" bun--especially fine
when loins were less then a buck/lb
if I buy a pallet in Hayward think it works out to about $7/bag
mixed anyway you want but that is a lot of pellets
#Post#: 12622--------------------------------------------------
Re: Hey Trolly
By: trollslayer Date: March 27, 2014, 2:54 pm
---------------------------------------------------------
If you want to go in on a pallet sometime, let me know.
*****************************************************
DIR Next Page