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Post by whitetaildave24 on Oct 21, 2023 16:52:46 GMT -5
Lol, just can't do ketchup on a cold meat sammich. Burgers yes! I hear you, but that is grilled bologna. Not cold. And it was darn good! I’m with ya in the got to have ketchup on grilled/fried bologna crowd. Plus the cheese, oh yeah. Just adds a little sweetness to it.
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Post by esshup on Nov 1, 2023 19:39:05 GMT -5
Oh My GOD! This is the first time I used the Z-Grill from cold to hot, firing it up, putting 1/2 dzn pork patties and 3 packages of brats on it at the same time. I set the temp at 375, (the pork patties were frozen, but the brats were at 40°F and put the temp probe in 2 of the brats. I set my timer for 25 minutes to check on them.
When I walked out and looked at the temp probes, I shut it down and yanked everything off. Temp of the brats was 220°F.
I can't believe everything cooked that fast from a roughly 40°F grill temp.
Sorry, no pics as I was yanking things off the grill as fast as I could.
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Post by whitetaildave24 on Nov 1, 2023 19:44:23 GMT -5
That cooked that stuff super quick. It’s about time for me to put the blanket back on mine with the cold weather now here.
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Post by omegahunter on Nov 1, 2023 19:52:09 GMT -5
I smoke and grill year round. Just takes a little longer.
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Post by whitetaildave24 on Nov 1, 2023 20:05:08 GMT -5
Oh, I do too. The blanket just wraps around my pellet grill to help keep the heat in and warm it up faster. Many times I’ve cleared the snow off the deck to fire up the griddle, grill, smoker, etc.
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Post by Ahawkeye on Nov 5, 2023 13:29:55 GMT -5
Ribs on today, I've done quite a few things but oddly never ribs. Hopefully they turn out well, I removed the membrane and put a rub on. I will be doing the 3-2-1 method. Fingers crossed.
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Post by bowonlykindofguy1 on Nov 5, 2023 14:27:11 GMT -5
Ribs on today, I've done quite a few things but oddly never ribs. Hopefully they turn out well, I removed the membrane and put a rub on. I will be doing the 3-2-1 method. Fingers crossed. 2-2-1 will work if you want to save time. I used to do 3-2-1 but only do 2-2-1 now. They look good and they will be awesome I am sure.
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Post by MuzzleLoader on Nov 5, 2023 14:51:43 GMT -5
I’ve been pulling them after 3 hrs of smoke. Put on grill with bbq sauce for a bit. Eat. The additional 3 hrs of wrap and grill is a waste of time for us. Won’t fall of bone but I don’t like them to.
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Post by Ahawkeye on Nov 5, 2023 15:25:36 GMT -5
I may have posted a bit too late for that they were on for 3 hours before I ever posted. But it doesn't matter I've got it timed out for that anyway they are looking good they are wrapped and are about to get some more apple cider treatment.
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Post by deadeer on Nov 5, 2023 16:30:48 GMT -5
I dont even pull the membrane anymore, I eat it just like chicken skin.
I've made ribs every way known also. Since the pellet grill is faster and more even, I smoke to warm up evenly, then cook at 275deg until they hit 205deg meat temp. That's quick and easy and very tender.
No right or wrong way, just what you prefer and got time for.
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Post by bowonlykindofguy1 on Nov 6, 2023 12:32:23 GMT -5
I dont even pull the membrane anymore, I eat it just like chicken skin. I've made ribs every way known also. Since the pellet grill is faster and more even, I smoke to warm up evenly, then cook at 275deg until they hit 205deg meat temp. That's quick and easy and very tender. No right or wrong way, just what you prefer and got time for. Exactly my thoughts.
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Post by Ahawkeye on Nov 6, 2023 13:10:40 GMT -5
Sorry forgot the "after" pic, they turned out well in my opinion.
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Post by whitetaildave24 on Nov 11, 2023 20:08:42 GMT -5
Tried something new tonight. Split some brats down the middle and stuffed them with cream cheese and a garden jalapeño. They were pretty dang tasty.
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Post by deadeer on Nov 11, 2023 21:54:33 GMT -5
Cool idea with the brats Dave!👍
I made my first "off" brisket today. It looks fabulous, but I had to stop it at 197deg due to a busy schedule, and only 15min rest before slicing into it.
BELIEVE ME, DON'T SKIP ON THE COOKING TIME AND TEMP AND REST PERIOD!!!! It taste ok, but we are all disappointed since it's nothing like the usual "melt in your mouth" finish we have been getting. I'm gonna try to save this by cooking more, maybe just slicing and frying it up. Dang it...
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Post by whitetaildave24 on Nov 11, 2023 22:56:21 GMT -5
Funny you say that with the brisket. Last one I made was the first one I made that was bought from sams club. Cooked it just like I cooked all the previous ones from meijer and Kroger l. Not sure what went wrong but it tasted nothing like any of the previous. I could tell just by cutting it that it was different. Just chalking it up to a bad cut of meat, but just strange it turned out that way. Never had any issues before that one. Kids and wife told me it definitely wasn’t the best.
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Post by deadeer on Nov 12, 2023 5:39:09 GMT -5
Funny you say that with the brisket. Last one I made was the first one I made that was bought from sams club. Cooked it just like I cooked all the previous ones from meijer and Kroger l. Not sure what went wrong but it tasted nothing like any of the previous. I could tell just by cutting it that it was different. Just chalking it up to a bad cut of meat, but just strange it turned out that way. Never had any issues before that one. Kids and wife told me it definitely wasn’t the best. Thanks, good to know.
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Post by millerlarryw7721 on Nov 12, 2023 14:21:10 GMT -5
Put my smoker away for the season. Had to go to standby method for ribs
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Post by millerlarryw7721 on Nov 12, 2023 14:24:17 GMT -5
Here is the pic. Season and wrap in foil 4 hours on high and unwrap, if want sauced just leave on foil and finish 10inutes under broiler to get sticky!
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Post by millerlarryw7721 on Nov 12, 2023 14:24:54 GMT -5
Also a couple of baked taters.
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Post by whitetaildave24 on Nov 12, 2023 14:53:51 GMT -5
Put my smoker away for the season. Had to go to standby method for ribs Any particular reason you put your smoker away?
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