First Impressions GMG Prime Jim Bowie

[Jabiru]

Used the Grill Grates for the first time last night as we had some nice Steaks to Sear.
The Grill Grates work great. Also threw some Corn in Husks, man they came out so sweet. Set the grill to 500F for the sear. It didn't miss a beat.

 

[Jabiru]

Another few cooks under the belt with the Jim Bowie, this thing does not miss a beat, everything comes out tasting awesome and is super easy with a constant temp. I just need to work out how to get the vegetables right now.

Cooked a Pork loin with fat cap on yesterday using the Apple Pellets, had the fat cap down and the Crackle come out amazing. Super Juicy and a very nice flavour.
Salt and Pepper on fat cap then rub the underside with a Home made rub.

A friend of my wife hardly eats meat could not get enough of it. Cooked at 350F for about 90 mins until internal of 157F, rested for 30 mins.

Pictures are a bit ordinary had a few Beers by then.

 

[SlowmotionQue]

Awesome. Beautiful. Nicely done. Two birds with one stone. You’re getting off to one heck of a start with that Jim Bowie.

 

[DocSteve]

Have not seen the grill grate set. Hmm, something else to buy..lol.

Used the Grill Grates for the first time last night as we had some nice Steaks to Sear.
The Grill Grates work great. Also threw some Corn in Husks, man they came out so sweet. Set the grill to 500F for the sear. It didn't miss a beat.

 

[DocSteve]

Another few cooks under the belt with the Jim Bowie, this thing does not miss a beat, everything comes out tasting awesome and is super easy with a constant temp. I just need to work out how to get the vegetables right now.

Cooked a Pork loin with fat cap on yesterday using the Apple Pellets, had the fat cap down and the Crackle come out amazing. Super Juicy and a very nice flavour.
Salt and Pepper on fat cap then rub the underside with a Home made rub.

A friend of my wife hardly eats meat could not get enough of it. Cooked at 350F for about 90 mins until internal of 157F, rested for 30 mins.

Pictures are a bit ordinary had a few Beers by then.

Suggestion. Soak your corn w/ husks in water. Peel back the husk, coat in butter and a rub. Roll husk back up.
Will steam them w/o charring as much and have great flavor.

 

[Jabiru]

Two birds with one stone.

Haha true :)

Always something to buy mate, reckon the grates are worth it, they are pretty darn good and add more cooking options for me, they sear well.

Thanks Doc, Ill try that, my last corns weren't so good. I am struggling with Vegetables a bit. I guess on my old smoker I just did meat and the missus would cook the Veg up.

 

[DocSteve]

Haha true :)

Always something to buy mate, reckon the grates are worth it, they are pretty darn good and add more cooking options for me, they sear well.

Thanks Doc, Ill try that, my last corns weren't so good. I am struggling with Vegetables a bit. I guess on my old smoker I just did meat and the missus would cook the Veg up.

Best recipient I have for corn. Husked and boiled w/ a Zatarans seafood bowl bag.
Sometimes all smoked food needs a change.
Another easy one is asparagus wrapped w/ a piece of bacon.

 

[Smokeyhillfarms]

Might be buying one of these tomorrow. Ive talked my self into and out of buying one about 10 times now. 2 days ago I found someone local for one in stock but they wont haggle -_- I guess we shall see lol.

 

[DocSteve]

Let us know.

 

[Smokeyhillfarms]

Well you see, things happens. The newest family member.

 

[DocSteve]

Fancy, lol. Nice.

 

[Jabiru]

Nice work SmokeyHill! What a beauty.

I reckon you will be quite impressed they way it holds temp.

Whats the first cook on her?

Im doing a 6lb Pastrami tomorrow, with some corn like DocSteve suggests, my first one.

 

[DocSteve]

Nice work SmokeyHill! What a beauty.

I reckon you will be quite impressed they way it holds temp.

Whats the first cook on her?

Im doing a 6lb Pastrami tomorrow, with some corn like DocSteve suggests, my first one.

Let's me know how you like the corn. I dont always use a bbq rub. I actually prefer Old Bay seafood spice mix.

 

[mike243]

Looking great,yep pull back the husk and take all the silk off ,salted butter pull husk back up an take a strand of it and tie the top closed, off to the side of the flames with some smoke roiling, takes awhile but very good

 

[Jabiru]

Had a great Easter Sunday cook on the GMG, popped a beef tenderloin on. Turned out very tasty and super juicy.

Getting through a few cooks, 5th bag of pellets.

Threw the rubbed Beef on @ 225f until 135f internal, rested while I popped the grill grates on, turned the grill up to 500f to then seared on the grill grates for a few minutes each side. The sear was great.

Aimed my infrared thermometer at the grill grates - 500c, hot as hell.

Pastrami tomorrow.

 

[Smokeyhillfarms]

Had a great Easter Sunday cook on the GMG, popped a beef tenderloin on. Turned out very tasty and super juicy.

Getting through a few cooks, 5th bag of pellets.

Threw the rubbed Beef on @ 225f until 135f internal, rested while I popped the grill grates on, turned the grill up to 500f to then seared on the grill grates for a few minutes each side. The sear was great.

Aimed my infrared thermometer at the grill grates - 500c, hot as hell.

Pastrami tomorrow.

What grill grates are you using?

 

[Smokeyhillfarms]

Nice work SmokeyHill! What a beauty.

I reckon you will be quite impressed they way it holds temp.

Whats the first cook on her?

Im doing a 6lb Pastrami tomorrow, with some corn like DocSteve suggests, my first one.

Started simple with some pork tenderloin. One dry and one wet. 225 till internal temp hit 155 and pulled it. Tasted fantastic! Not the best smoke rings I’ve ever seen but the wife liked it!

 

[dubob]

Not the best smoke rings I’ve ever seen but the wife liked it!

Yep - if Momma ain't happy, ain't NOBODY happy.

VERY nice cook by the by.

 

[Winterrider]

Well you see, things happens. The newest family member.

She's a beauty Clark... -Jealous-

 

[Hawging It]

Very Nice!!