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Stuffed pork loin and armadillo eggs
I found pork loin on sale for 1.29 lb and picked up a 13.5 lb loin the other day. I decided to use a bit of it for a stuffed loin and I cut up the rest into 2" chops for later brining / grilling. Stuffed the loin with a stuffing, sausage, onion and mushroom mixture that I cooked up. I... -
Brats and Andouille
Made up 15 lbs of morel mushroom and wild rice brats along with 30 lbs of andouille this past weekend. Brats were made with PS Seasonings blue ribbon brat seasoning, wild rice, and some stems and pieces morels I had found back in May. I sautéed them down with garlic, a little butter and olive... -
Weekend Cook - Stuffed Pork Loin and a Rack of Ribs (with Q View)
This past weekend's feast included a pork loin stuffed with Stove Top stuffing, lardon, onions and mushrooms. I decided to throw on a rack of back ribs as well. I fried up some homemade lardon, threw in some finely diced onion and mushrooms and mixed that together with some stuffing mix. When... -
Brisket on the Rec Tec
I picked up a 12.5 lb prime packer from Costco a few weeks ago and cooked it up on Saturday. Injected with beef broth and rubbed with a 50/50 salt and pepper mix. Smoked at 225 until 170 IT and then wrapped. Separated the flat and point when flat hit 200. Cubed up point for burnt ends. Burnt... -
Andouille stuffed pork tenderloin
I picked up two pork tenderloins last week and decided to get creative. I stuffed them with my homemade andouille sausage (NOLA recipe) and wrapped them with bacon. I had a bit of a difficult time boring a big enough hole through the tenderloin, but was able to make it work. It turned out... -
Ol West BBQ Sauce
I don't like to use too much sauce - never have. I put a very light glaze on my ribs and chicken just before they are done and toss them back on the grill for 10-15 minutes to set up. I also will put a small drizzle on top of my pulled pork sandwich with a little cole slaw. Because of the...- westby
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- Replies: 2
- Forum: Sauces, Rubs & Marinades
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Saturday Brisket Flat
Smoked up a flat on Saturday. Was 11 lbs and trimmed to about 9.5 lbs. Rubbed with SPOG and injected with au juice. Smoked at 225 to an IT of 160 and then foiled in a pan with a bit if au juice and beer. Took to 195 in the thickest part - didnt dare go any more as the thinner parts were drying... -
Downdraft Mod affect on grate temps - some data
A guy on the Rec Tec Grills Group facebook page named John Solodar did a little experiment with the downdraft mod to see if it helped out. Here are his results. Gives me some data to back up my subjective thoughts.- westby
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- Replies: 2
- Forum: Pellet Smokers
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Pork Sushi Rolls (aka: mini fatty)
Made up some "pork sushi" rolls yesterday along with some ribs. Basically a mini fatty, but they looked great and tasted just as good as they looked. -
Ribs and Pork Sushi Experiment
Made up two racks of ribs and some pork sushi on Sunday on the Rec Tec. Turned out pretty darn good. -
Sunday Trifecta
Decided to fill up the Rec Tec on Sunday. Picked up a rack of ribs, a shank portion of ham and a whole bone-in turkey breast. Put a layer of mustard and my rub on the ribs and brined the turkey on Saturday night and loaded up the smoker on Sunday at about 10:30am. The ribs were for dinner on... -
Consistency across the smoking chamber - simple mods
I did a lot of reading up on pellet grills before purchasing my Rec Tec and I did note that many people have problems with actual temps vs set temps, consistency across the grates, and getting a good smoke on the meat. I just did a long smoke this weekend on some butts and had great results. I...- westby
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- Replies: 6
- Forum: Pellet Smokers
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First Butts on the Rec Tec
I've had my Rec Tec for a few weeks now. I decided on Friday to do my first butts on it for an overnight smoke. I picked up two small butts (all they had - like they were cut in half almost). Gave them a simple rub of salt, pepper, garlic powder, onion powder and at 7pm threw them on the... -
Cold Weather Smoke
It was chilly as usual here in MN last night at 10 degrees F. I fired up the Rec Tec and had a bunch of goodies on it. For last night, I made 4 homemade morel mushroom and wild rice brats and a garlic baloney from a local place. In the trays are cubed pork, cubed beef and some ground beef...- westby
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- Replies: 4
- Forum: General Discussion
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SE Minnesota Bulk Pellet Buy
I am thinking of putting together a bulk Lumberjack buy sometime in the next month. They are located in Hayward, WI and I can run up there with a trailer and pick them up. I am thinking about a pallet (ton) - pricing is very good. Let me know if you are interested in half, quarter, or...- westby
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- Replies: 6
- Forum: Pellet Smokers
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Andouille Sausage
Made up 25 lbs today. Used the PS Seasoning blend. Turned out very good. -
Seven Pepper Snack Sticks
Made up 25 lbs of snack sticks yesterday using PS Seasoning's 7 pepper blend. Turned out very good and have good heat and casing snap. Used 16 lbs of venison, 6 lbs of pork butt, and 3 lbs of 80/20 burger. Stuffed in 22/24 sheep casings and in the smoker at 170-175 all afternoon. Also made... -
4 racks and a breast
Thought the title might get your attention. . . . Rubbed up 4 racks of ribs last night and pulled a turkey breast out of a 24 hour bath in a simple brine and gave it a wrap in a blanket of bacon. I smoked them at 235 for 6 hours and still had to finish them in the oven because it was so damn... -
Big batch of venison jerky
Did a monster batch of jerkey today. Prepped it Thursday night. Started with 27.8 lbs and after slicing and trimming it all up, ended up with 26.7 lbs curing in Hi Mountain original with a little extra pepper and garlic. Fired up the smoker this morning, put in the 26.7 lbs, plus...- westby
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- Replies: 8
- Forum: Making Jerky
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PS Seasoning Hot Andouille Mix - Anyone try it?????
I've made my own Andouille for a couple of years now and have always used the NOLA recipe. I'm going to give the PS Seasoning Hot Andouille mix a try this year and was wondering if anyone out there has tried it. I was buying some of their 7 pepper blend hot stick seasoning, some brat seasoning...
