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  1. ptpalms

    Help me find the right pellet smoker/grill combo

    I have cooked on several different Grand Slams and Grid Irons.  I own a Grid Iron.  For what you are wanting, a Blazin Grand Slam w/ sear kit would would perfect.  The Ortech controller on the Blazin's is NOT the sam pos that is on the treagers, so no fear there. This is a quote from another...
  2. ptpalms

    Resturant Depot

    No.  You have to have a Retail Sales Tax License.  Your FEIN will not work.  
  3. ptpalms

    Butcher Paper Brisket - Take 2

    Yes he does!  
  4. ptpalms

    I need an idea for a smoked snack or hors d'oeuvre for a family Easter party.

    I do this for tailgating a lot:   Take sirloins and cut into 1" cubes.  Toss in a bowl and season w/ coarse ground pepper and sea salt.   Wrap in 1/2 piece of bacon and put a good tooth pick in it to hold the bacon ends closed.  Throw on grill or smoker at about 325-350* degrees until bacon...
  5. ptpalms

    Butcher Paper Brisket - Take 2

    Not this time. You could add a couple ounces of the drippings...
  6. ptpalms

    Butcher Paper Brisket - Take 2

    Foil won't breathe like the paper and your brisket 1) won't have the good bark & will be mushy 2) will turn out like a roast. I only foil in a foil pan if I am making chopped brisket. The liquid in the pan 1) helps with flats that have hardly any fat & tend to dry out and 2) provides me with...
  7. ptpalms

    Butcher Paper Brisket - Take 2

    Toasted up some French rolls, added a little Wisconson swiss cheese, and about 4 slices of tasty brisket!  Added some curly fries...  Added a little bowl of au jus from the pans...  Served up w/ a little Cali Cab and there ya have a tasty French dip butcher paper brisket sandwich!  I...
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    580240_10152710747400220_1228939533_n.jpg

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    894528_10152710746000220_339141329_o.jpg

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  10. 904394_10152710745695220_13063960_o.jpg

    904394_10152710745695220_13063960_o.jpg

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  11. 883873_10152710745520220_1414410354_o.jpg

    883873_10152710745520220_1414410354_o.jpg

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  12. ptpalms

    Butcher Paper Brisket - Take 2

    Started slicing it up real thin w/ a slicing knife.  I was gonna drag out the meat slicer, but I still got 1/8" slices.  I got a really nice deep red smoke ring on all sides this time.  BBQ Delight Cherry and the Amazin Tube Smoker do a darn good job. 
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    892356_10152710743300220_788006109_o.jpg

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    883209_10152710742870220_1149935333_o.jpg

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  15. ptpalms

    Butcher Paper Brisket - Take 2

    Double wrapped them in paper.  I had non-coated parchment paper leftover from the last cook, so I went ahead and used it.   Back in the FEC100 w/ the temp cranked up to 276* for about 3 more hours until they hit 205* IT. After resting in a cooler for 2.5hrs, it was time to unwrap. 
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    901115_10152710742525220_1475297012_o.jpg

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    5284_10152710742255220_1962284847_n.jpg

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    903331_10152710742150220_1876165464_o.jpg

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  19. Butcher Paper Brisket - Take 2

    Butcher Paper Brisket - Take 2

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  20. ptpalms

    Butcher Paper Brisket - Take 2

    Well, I had a slight freezer problem, and ended up w/ some flats that had to be cooked.  Normally I do packers because my flats dry out by themselves.  Tried a little something different this time.  I put them in full size pans, uncovered, w/ a grate in the bottom.  I then put some concentrated...
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