After 12 years of faithful service through NY, AK and AL, my electric smoker has moved on to its new home with a snowbird who winters in FL.
I have a new pellet smoker (Green Mountain Grills - Davy Crockett) to accompany my Weber Q1200 and Jumbo Joe, and have spent the last month getting acquainted with it.
First cook was a Tri-Tip cooked like a brisket, yes all the way to 202°F, sounds crazy, but oh so good, and not needing 15 pounds of brisket!
Then on to cherry smoked ribs
Next up was a Ribeye, smoked to 125°F then pan seared on cast iron. This was a first for me, and when I added the butter to the hot cast iron it immediately burnt, and I set off the smoke alarms...learning experience
This is after the pan was cooled, cleaned and the house desmoked.
Wife and I really like Country Pork Ribs, these were Maple Bacon! We were kind of a mess, and still working in the yard, so we sat outside and devoured them, no plates or utensils needed.
Hit the image limit...to be continued...
I have a new pellet smoker (Green Mountain Grills - Davy Crockett) to accompany my Weber Q1200 and Jumbo Joe, and have spent the last month getting acquainted with it.
First cook was a Tri-Tip cooked like a brisket, yes all the way to 202°F, sounds crazy, but oh so good, and not needing 15 pounds of brisket!
Then on to cherry smoked ribs
Next up was a Ribeye, smoked to 125°F then pan seared on cast iron. This was a first for me, and when I added the butter to the hot cast iron it immediately burnt, and I set off the smoke alarms...learning experience
This is after the pan was cooled, cleaned and the house desmoked.
Wife and I really like Country Pork Ribs, these were Maple Bacon! We were kind of a mess, and still working in the yard, so we sat outside and devoured them, no plates or utensils needed.
Hit the image limit...to be continued...