Search results for query: *

Hi - After owning an IPT Pellet Grill for a few years decided to upgrade to the Memphis Pro....bought from a local dealer here in NJ. The Memphis was delivered on Thursday and I put it together today did the seasoning and cooked a few burgers tonight that were fantastic.  The Memphis runs much...

Happy 4th! Put on a couple of butts on the 3rd around 8 and they went over night on the IPT pellet grill. Had to throw them in a cooler for a couple of hours and then pull them and keep in the oven covered on warm since we were not eating until around 4....finished sooner than expected. Last...

So finally had a chance to smoke a chuckie today for dinner on the IPT pellet grill and was very impressed with the results. Rubbed with a combination of salt, pepper, rosemary, garlic powder, basil, thyme, and some  Northwoods seasoning from Penzy's Spices. Also injected with some...

I'm some smoking some baby backs today with a traditional brown sugar based rub. I'll also throw on some boneless, skinless chicken thighs later marinated in soy sauce, sugar, hoison sauce, some sesame oil, and a bit of mint leaf and Thai basil. The ribs are on now - I started up the IPT around...

So bought an IPT pellet grill that was delivered yesterday - new company but gave 'em a shot based on a nice review on another forum, Unit came fully assembled including shipping and was already tested with an initial burn in. Seems pretty solid so far. Didn't have time to an extended smoke or...

Smoked these for dinner last Sunday - injected wit a mix of beer, A1, and worcestershire. Rubbed with salt, black pepper, thyme, garlic powder, onion powder and paprika and smoked with oak about 7 hours. Mopped with beer along the way. Came very good. The next day with the leftovers made some...

Just started a couple of 7 lb pork butts around 4 this afternoon for tomorrow's 4th BBQ. Used Jeff's rub on the butts and smoking with apple wood. Spritzing with apple juice/rum. In the morning around 7 or 8 I'm going to add 2 chuckies switch to oak or hickory if the butts are foiled by then -...

Picked up about a 2.5 lb steelhead fillet from Costco and decided to smoke using a recipe a friend gave me. Brined the fillet for about 6-8 hours and then smoked at about 250 for 2 hours with hickory. Fillet's were seasoned with just black pepper, cayenne,a and rosemary. It came out very good -...

Did a couple of racks of baby backs last Sunday and finally have had a chance to post. Used Jeff's rub and the 2-2-1 method - smoked around 2225-250 with hickory. Spritzed with apple juice/rum - also did a couple of beer can chickens. Needless to say we had some good leftovers for Monday's...

Picked up a flat from Costco that was right around 3 lbs and decided to smoke it on Sunday. Used Jeff's rub and smoked with hickory at about 225 - 250 for about 7 hours or so and took it to 195 (had to take it off at 170 and finish in the oven since a storm was coming through and I don't have a...

Had some friends over today for a little BBQ. Did a rack of spares with Jeff's rub and 3-2-1, a chuckie, and 2 chickens - one was rubbed with Jeff''s rub and smoked, the other was a beer can chicken on the grill (indirect). All came out pretty good not many leftovers! Smoked the chuckie with oak...

Did some pork tenderloin for dinner tonight - did one rubbed with Jeff's rub and one with Galena Street Rub from Penzey's Spices that someone recommended. Smoked with apple wood and spritzed with apple juice/rum. The one on top in the pan is the one with Jeff's rub and for the pork tenderloin I...

This is a chicken salad using the smoked bone-in chicken breasts that I made over the weekend - the original chicken breast q-view was posted in my pork butt thread on Sat. To make this salad I put the chicken in a food processor, then added red pepper, green onion, a bit of salt, pepper, and...

While I was smoking my boneless pork butt (from Costco) yesterday I got to thinking - does a bone-in pork shoulder take less time to cook than a boneless one? Does the bone heat up and help cook it internally? Less fat, etc. to render because of the space the bone takes up? Just curious more...

So my wife invited some friends over this (Sat) evening and I have an approx 6-7 lb butt from Costco that I'm going to make. Well I figured since it came in a 2-pack about 13 lbs that one would weigh 6-7 and that I'm looking at least 12 hours....so I set the alarm and got up at 2:30 to get it on...

Did some spares today with a mix of apple and hickory between 225 and 250. Used the yellow mustard method and a rub that I made up that is pretty good. Used the 3-2-1 method and finished one half with a little sauce at the end. They were good! Fall of the bone tender (my wife likes them that...

Read a few threads about putting partially frozen chops or steaks in the smoker for a bit and then finishing on the grill to sear. So I tried it with some pork chops today. Did 2 of them with a curry based rub and some olive oil and the other with just olive oil, salt, and pepper for our 5-year...

Ok I am working from home today so I am trying a chuckie again - this time I will not burn myself either! I do have a question though - I put it in the smoker around 8:30 this morning after using a basic salt, pepper, paprika, garlic powder rub and injecting with some beer and worcestershire...

Did some chicken leg quarters Fri evening before all the wind here in Central NJ! Marinated with soy sauce, sesame oil, olive oil, sugar, garlic powder, paprika, black pepper, and some grated ginger, and lemon zest. Came out pretty good - pulled at 170. Nice and juicy - skin could have crisped...

I put in a marinated chuckie (2.5 lbs) around 9 this morning - was going well but had to step away for 1.5 hours around 2 - got back and the temp was still 145. Then it started to rain so I brought it to in to the oven - temp still around 145 - am I missing something? Didn't think it would stall...