Went to my local supermarket. They are not restocking the shelves so they can clean the entire store on Monday.
I wanted beef short ribs. Nope. How 'bout a lil tri-tip?
Dry brined with kosher salt and a little bit of sugar.
Added Black pepper, garlic & onion. A little smoked paprika...
A new Sportsman's Warehouse opened in my neighborhood. I was wandering around today and found some Camp Chef Charwood pellets, Hickory or Cherry. $12.50 for a 20 pound bag. Not too bad of a price.
Anyone have any experience with them? I figure for that price, I won't feel too bad dumping them...
I live in Denver where there is very low humidity (it's 27% right now, often much less). I have read the tiny, tasty little smoke particles adhere to food much better in a humid environment. Due to heat and the fan in the GMG, I am guessing there is very little humidity inside my grill.
I don't like rare beef.
I purchased a rib roast and will put it in the smoker but wonder is anyone has cooked it like a brisket?
Slowly bring it up, let that big blob of fat render internally, making the meat super tasty.
What does a fatty piece like a rib eye turn into after 12 hours @225°?
It's 26° and snowing outside. I want a steak. It is as much fun to grill indoors as out.
Angus choice. Dry brined on both sides then a light beef rub, heavy on black pepper and garlic.
I use the chimney starter to get some coals going in the fireplace.
That looks hot.
Place an old...
I learned about smoke bombs from Rob Rainford. He used to have a show on my local PBS station many years ago.
A handful of chips in a foil pack with a hole poked in it on a propane grill= smoke bombs!
I dry brined the salmon with kosher salt and sugar. Sprinkled with onion and garlic...
Chim chim cher-oo...
Old guys with kids will get the reference.
I own a third floor condo. Can't have a charcoal grill so both Webers are in storage.
Can't have a 20 pound propane bottle, so my Charmglow is at my buddy's house.
Fire department and the evil HOA hasn't said anything about...
Cold today but, gotta smoke!
Dry brined the bones last night. Rubbed this morning.
Temperature was fluctuating wildly- it was windy and snowing. I tossed an old* Army blanket on it to try to keep the cold wind out.
Made some slaw in the mean time. That's a pound...
Dry brine with kosher salt and sugar for about three hours.
Dry for an hour to form the pellicle.
Smoked at 150° for an hour then bumped it up to 205° until internal temp was 138°.
Turned out tasty. 205° was a little too hot as evidenced by the albumen (white protein squeezed out...
Flank steak from local market, grey meat section, I mean "Manager's Special".
Marinade- red wine vinegar, soy sauce, honey, garlic.
Smoker for two hours at 225°. Brought the meat up to 110° internal.
Fired up the chimney and set a cast iron grate over it. Seared the meat until 135°. Wrapped...