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Post by Bender on May 5, 2021 16:38:53 GMT -6
Just wondering if any of ya’ll get down with smoking meats. I’ve got a recteq pellet grill that rocks my world. Anyone else get down on the smoking arts?
Quality liquor, smoked meats, and gear- there has to be an overlap lol
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Post by svart on May 5, 2021 16:42:08 GMT -6
I've never smoked my own meat but since I live in the deep south, growing up there was a bbq joint on every corner that smoked their own.
Unfortunately most of the mom-n'-pop places have shut down and it's just chain trash now.
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Post by ragan on May 5, 2021 16:55:34 GMT -6
<wanders in aimlessly just following the aroma>
Hey dudes what's happenin'
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Post by Bender on May 5, 2021 17:00:04 GMT -6
Unfortunately most of the mom-n'-pop places have shut down and it's just chain trash now. What a travesty! I’m no purest being that I’ve got WiFi enabled pellet grill- the guys that throw sticks into the flame and tend for days are another level hahah. But either way I highly suggest ya’ll give it a shot!! The only downside to being able to autopilot a pork shoulder or brisket is that there are leftovers or you can’t travel with it to feed your friends! |
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Post by drbill on May 5, 2021 17:14:18 GMT -6
I'm lucky. I've got a young guitar player buddy that's REALLY into the science and art of it all. And believe me, I take FULL advantage of that whenever I can!!! Someday I'm going to get a smoker with a phone app that will alert me and allow me to control it from the studio while I'm working. I know that's a cheap lowlife way to smoke, but it's the only way it's going to happen here. Just too busy to do it "right". BTW, the Aaron Franklin series on Master Class is DEF worthy it. The dude is a fire scientist....  |
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Post by ragan on May 5, 2021 17:23:54 GMT -6
Getting a smoker and doing weekend smokes is actually pretty high on my post-school list. I love smoked meat soooo much. I also love standing around meat that is smoking all day. Win win.
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Post by Bender on May 5, 2021 18:10:47 GMT -6
I'm lucky. I've got a young guitar player buddy that's REALLY into the science and art of it all. And believe me, I take FULL advantage of that whenever I can!!! Someday I'm going to get a smoker with a phone app that will alert me and allow me to control it from the studio while I'm working. I know that's a cheap lowlife way to smoke, but it's the only way it's going to happen here. Just too busy to do it "right". BTW, the Aaron Franklin series on Master Class is DEF worthy it. The dude is a fire scientist.... no judgements here bill! Nothing scummy low life about it- it’s the modern age- kinda like plugins but it’s still analog smoke and it’s fucking delicious lol!! Glad to hear ya’ll are enjoying meats though!! What’s your favorite kinda of meat?I’m partial to brisket for special occasions and pork shoulder pulled for sandwiches- been tinkering with an al pastor pineapple recipe for tacos. I love the machine- meat probes and in the palm of the hand. #perfection ive actually been getting my reverse sear New York strip steak or ribeye filet on here fairly regularly... even comer treed a couple vegetarians hahahaha. 200ish smoke setting on 1 1/2-2” filets until 105 then transferring to searing hot cast iron filled with butter,rosemary,thyme and garlic... 5-7 mins a side and rest for 10 and it beats the hell out of any steak house. I will re-iterate quality smoked meat meals make it hard to dine out just like quality gear used correctly makes a piece come together easier. I love finding the parallels hahaha |
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Post by Bender on May 5, 2021 18:16:36 GMT -6
Mercy me it’s about supper time here and all this smoked meat talk is making me crave potato salad,Cole slaw, hush puppies and cornbread.
My goodness.
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Post by drbill on May 5, 2021 19:08:55 GMT -6
I'm lucky. I've got a young guitar player buddy that's REALLY into the science and art of it all. And believe me, I take FULL advantage of that whenever I can!!! Someday I'm going to get a smoker with a phone app that will alert me and allow me to control it from the studio while I'm working. I know that's a cheap lowlife way to smoke, but it's the only way it's going to happen here. Just too busy to do it "right". BTW, the Aaron Franklin series on Master Class is DEF worthy it. The dude is a fire scientist.... no judgements here bill! Nothing scummy low life about it- it’s the modern age- kinda like plugins but it’s still analog smoke and it’s fucking delicious lol!! Glad to hear ya’ll are enjoying meats though!! What’s your favorite kinda of meat?I’m partial to brisket for special occasions and pork shoulder pulled for sandwiches- been tinkering with an al pastor pineapple recipe for tacos. I love the machine- meat probes and in the palm of the hand. #perfection ive actually been getting my reverse sear New York strip steak or ribeye filet on here fairly regularly... even comer treed a couple vegetarians hahahaha. 200ish smoke setting on 1 1/2-2” filets until 105 then transferring to searing hot cast iron filled with butter,rosemary,thyme and garlic... 5-7 mins a side and rest for 10 and it beats the hell out of any steak house. I will re-iterate quality smoked meat meals make it hard to dine out just like quality gear used correctly makes a piece come together easier. I love finding the parallels hahaha You're INSPIRING me Bender!!!!!!!!!!!!!!! |
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ericn
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Posts: 16,083 
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Post by ericn on May 6, 2021 7:54:13 GMT -6
No, but I’m in KC so it’s not like I can walk down the street and grab award winning BBQ, well at the moment Plowboys is closed, but Arthur Bryant’s is whole 1.7mi away. How can you not love a BBQ joint where the pit masters last name is Bacon?
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Post by mikec on May 6, 2021 12:25:19 GMT -6
Just wondering if any of ya’ll get down with smoking meats. I’ve got a recteq pellet grill that rocks my world. Anyone else get down on the smoking arts? Quality liquor, smoked meats, and gear- there has to be an overlap lol Life just would not be the same without my Recteq RT-700 Bull. The most awesome grill/smoker I’ve ever used. 😎 |
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Post by gwlee7 on May 6, 2021 16:36:51 GMT -6
I love smoking and grilling. I used to live in the Pork bbq capitol of the world (Eastern North Carolina) and can do that really well. Since moving to the beef bbq capitol of the world (Texas) I have acquired a real taste for brisket as well. My brisket game is much improved but not up to the level I want.
I also smoke other meats like turkey, chicken once in a while, beef and pork ribs, and have learned how to make my own pastrami. I use a cooker/smoker hybrid called the Pit Barrel Cooker that runs a little hotter than a true smoker but produces, easy, set it and forget it results.
My wife and I rarely go out and get a steak in a restaurant anymore because I can grill one just as good as any fancy place. I also grill pork chops, fish, and sausage that I get made to order from the local butcher shop. I can get them to make it for me like my family made when we had our own meat processing and grocery stores when I was younger.
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Post by ragan on May 6, 2021 16:46:07 GMT -6
I love to fish and I love smoked fish. Gotta bridge that gap.
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Post by gwlee7 on May 6, 2021 16:57:08 GMT -6
I love to fish and I love smoked fish. Gotta bridge that gap. I haven’t tried smoking fish yet. Pretty easy to grill. Just need a good meat thermometer to pull at the correct temperature. Easy to over cook if you aren’t watching carefully since it gets ready pretty quickly. |
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Post by gwlee7 on May 6, 2021 17:10:00 GMT -6
Also, the main thing I like about smoking and grilling is that when cooked correctly, you can wrap and freeze individual portions of meat for later that will taste just as good as when you cooked it. Just today at school, I reheated a grilled pork chop with a little of my homemade Eastern NC style sauce. My coworkers always laughingly say they hate me.
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Post by ragan on May 6, 2021 17:13:47 GMT -6
I love to fish and I love smoked fish. Gotta bridge that gap. I haven’t tried smoking fish yet. Pretty easy to grill. Just need a good meat thermometer to pull at the correct temperature. Easy to over cook if you aren’t watching carefully since it gets ready pretty quickly. Yeah I’ve been grilling fish my whole adult life. Finally pretty good at that (skin up first!). But I love smoked fish and I’d love to smoke some trout or salmon I catch. |
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Post by drbill on May 7, 2021 9:58:54 GMT -6
Life just would not be the same without my Recteq RT-700 Bull. The most awesome grill/smoker I’ve ever used. 😎 Mike - tell me more about this beast!! I need to know....... |
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Post by mikec on May 7, 2021 13:30:28 GMT -6
Life just would not be the same without my Recteq RT-700 Bull. The most awesome grill/smoker I’ve ever used. 😎 Mike - tell me more about this beast!! I need to know....... Dr. Bill, My opinion, but I think it is the best pellet grill on the market. American made, based in georgia, and they sell direct. Great craftsmanship and I love the WiFi control with my iPhone. Check out their website at recteq.com. I cook just about everything on it from steaks, seafood, poultry, smoked pork, etc. we also make awesome wood fired pizza and even chocolate chip cookies on it. I think the app and WiFi control are awesome for monitoring grill temp and the two temperature probes for food. I’ve had mine for three years and it still runs and looks like new and we use it all year long, even during the winter here in SW Colorado. Highly recommended. |
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Post by drbill on May 7, 2021 14:25:33 GMT -6
Mike - tell me more about this beast!! I need to know....... Dr. Bill, My opinion, but I think it is the best pellet grill on the market. American made, based in georgia, and they sell direct. Great craftsmanship and I love the WiFi control with my iPhone. Check out their website at recteq.com. I cook just about everything on it from steaks, seafood, poultry, smoked pork, etc. we also make awesome wood fired pizza and even chocolate chip cookies on it. I think the app and WiFi control are awesome for monitoring grill temp and the two temperature probes for food. I’ve had mine for three years and it still runs and looks like new and we use it all year long, even during the winter here in SW Colorado. Highly recommended. Thanks so much Mike! One question - is it located outside - and does it stand up to the winters? Seems like every cheap @$$ grill I buy only survives 2-3 years here.... |
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Post by bowie on May 7, 2021 19:01:55 GMT -6
Quite a bit. I dabbled in the culinary field for a few years when the recording biz tanked in 2001 and picked up some food skills. I've had a lot of compliments on my ability to put together a dry rub, though I make my own sauces as well. It's really the only way to do it, IMO. Like crafting an audio mix, you don't want presets, you want to balance it yourself.
For smoking, I like mesquite, pecan, apple, and the oak chips made of old Jack Daniels casks are surprisingly good too. Wife and I have been using the cheapest little charcoal bbq for years and making it work for everything but she's finally ready to upgrade.
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Post by mikec on May 7, 2021 19:03:09 GMT -6
Dr. Bill, My opinion, but I think it is the best pellet grill on the market. American made, based in georgia, and they sell direct. Great craftsmanship and I love the WiFi control with my iPhone. Check out their website at recteq.com. I cook just about everything on it from steaks, seafood, poultry, smoked pork, etc. we also make awesome wood fired pizza and even chocolate chip cookies on it. I think the app and WiFi control are awesome for monitoring grill temp and the two temperature probes for food. I’ve had mine for three years and it still runs and looks like new and we use it all year long, even during the winter here in SW Colorado. Highly recommended. Thanks so much Mike! One question - is it located outside - and does it stand up to the winters? Seems like every cheap @$$ grill I buy only survives 2-3 years here.... Yes, mine has been out on the deck since I purchased it 3 years ago. I did also by their custom cover for it. We live at 7500 ft elevation just a couple miles outside of Durango and I’ve swept snow off of it multiple times over the past 3 years and it still looks like new. Very easy to clean and maintain also. If you are ever in the area, I will make you my famous reverse seared smoked steaks. 😎 |
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Post by drbill on May 7, 2021 19:49:54 GMT -6
Yes, mine has been out on the deck since I purchased it 3 years ago. I did also by their custom cover for it. We live at 7500 ft elevation just a couple miles outside of Durango and I’ve swept snow off of it multiple times over the past 3 years and it still looks like new. Very easy to clean and maintain also. If you are ever in the area, I will make you my famous reverse seared smoked steaks. 😎 Thanks for the info. We're at 5500. Snows here too, but not like the San Juan's. I'm only 7 hours or so away.....hmmmm....how much is a good steak worth. heh heh. May take you up on it sometime. Thanks again and cheers! |
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Post by srb on May 11, 2021 22:35:32 GMT -6
I'm in North Carolina, and we're big on the pig. It's truly an art form here, and a long-standing one with significant socio-economic history and cultural impact. Hundreds of years worth at this point. We can debate sauces another time (I like both NC styles), but cooking pig-meat properly requires preparation and well-considered methodology (pellet smokers don't really qualify...we build some kind of an actual fire...in a smoker, pit, or in the ground). I might share my sauce recipes with you, but I'll kill you if I find you share it with a hack. |
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Post by gwlee7 on May 12, 2021 5:11:35 GMT -6
I'm in North Carolina, and we're big on the pig. It's truly an art form here, and a long-standing one with significant socio-economic history and cultural impact. Hundreds of years worth at this point. We can debate sauces another time (I like both NC styles), but cooking pig-meat properly requires preparation and well-considered methodology (pellet smokers don't really qualify...we build some kind of an actual fire...in a smoker, pit, or in the ground). I might share my sauce recipes with you, but I'll kill you if I find you share it with a hack. The red, “western” sauce isn’t quite sacrilegious to me like other folks who grew up in the Eastern part of the state but I certainly prefer the vinegar based eastern. One of my favorite bbq joints in all of NC is Gary’s in China Grove where they serve the bbq plain and just put both sauces on table and let you have at it. |
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Post by Ward on May 12, 2021 7:06:09 GMT -6
How do vegans BBQ?
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