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What are you smoking??

Discussion in 'RD's Lounge' started by Gelcoater, Apr 22, 2019.

  1. RodnJen

    RodnJen Well-Known Member

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    Pork tenderloin, 3 different rubs.

    1. Brown sugar, salt, paprika, onion powder and garlic powder. Teaspoon of water.
    2. Island Seasonings Original
    3. Black Sand from Infinity Sauces. Dried peppers and coffee. Started by a local guy as a hobby. Keeps him pretty busy now.

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  2. Gelcoater

    Gelcoater Well-Known Member

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    Some of us expect a full report on the various rubs later;)
     
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  3. Riverbound

    Riverbound Banned

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    Kids wanted tri tip. So fired up the pellet popper and threw 2 in.

    Basic off the shelf grocery store rub and “competition blend” pellets. Always a hit.

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  4. blue wonder

    blue wonder Well-Known Member

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    Well I talked about it last week so had to make it tonight, cedar plank salmon anyone :)
     
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  5. SpeedyWho

    SpeedyWho Well-Known Member

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  6. Ballsdeep

    Ballsdeep Well-Known Member

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    Looks amazing, how long did it take to smoke?
     
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  7. Gelcoater

    Gelcoater Well-Known Member

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  8. stoker2001

    stoker2001 Well-Known Member

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  9. Clank123

    Clank123 Well-Known Member

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    I’m more of a grill guy, but about 4 times a year I will smoke a Brisket for the Tribe.
    Always cook a full Packer and I am not a plug and play kinda guy so it’s coals and hardwood(hickory) for me.
    I always start about 11pm and am usually done at about 2:30PM, then into a cooler with towels for a couple hours. Low and slow for me. I do use the Texas Crutch with aluminum foil, also add a nice pale ale for moisture. Pull it at about 195degrees.

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  10. SpeedyWho

    SpeedyWho Well-Known Member

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    It started out around ten pounds, cooked it between 250-275* took about 4.25hrs.
     
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  11. Gelcoater

    Gelcoater Well-Known Member

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    Where the heck do you get pistachio wood??
    And here I thought I was all trick using apricot, lol
     
  12. 530RL

    530RL Well-Known Member

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  13. Gelcoater

    Gelcoater Well-Known Member

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  14. Gelcoater

    Gelcoater Well-Known Member

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  15. SpeedyWho

    SpeedyWho Well-Known Member

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  16. SpeedyWho

    SpeedyWho Well-Known Member

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    Got me a new toy today, I picked up a Yoder YS640s on the Comp Cart. I never had a pellet cooker before but this thing is pretty freaking cool. I’m burning off the new smell now. Reviews and food pics to come.

    Meanwhile I’m sippin Wathens on the rocks
     
    Last edited: Nov 3, 2019
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  17. RodnJen

    RodnJen Well-Known Member

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    I really enjoy our Green Mountain Grill. The pellet smoker works for us for now. Maybe an egg down the road for something different.
     
  18. Done-it-again

    Done-it-again Well-Known Member

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    I received one of those easy smokers (pellet smokers) for my 40th b-day a few months back.

    I must say it’s pretty simple and easy compared to keeping temp on a traditional smoker.

    Trying burnet end pork belly’s this am.

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  19. nganga

    nganga Well-Known Member

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    I love my GMG. I have one at both houses. When I get fully retried, I'm gonna get one of these things and learn the "Craft" part of smoking with wood.

    Have you done Salmon yet? It's one of the easiest and probably one of my favorites. Salmon is one of two ways...really good or really bad.

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  20. Shlbyntro

    Shlbyntro Well-Known Member

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    12lb pork shoulder today. Should be a 12hr-14hr smoke I'm using live oak in my $200 cheapy smoker. But in starting to get pretty good with it. I feel like learning with a cheap thin wall smoker is like learning to back up with an empty jetski trailer. Once you master it, everything else is easy.

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  21. colenighthawk

    colenighthawk Well-Known Member

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    Mari Juanna
     
  22. RodnJen

    RodnJen Well-Known Member

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    Yes, I do salmon and/or steelhead depending on what looks best at a local fish market. We've tried a few things but smoked turkey breast seems to be a family favorite.
     
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  23. Xring01

    Xring01 Well-Known Member

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  24. SpeedyWho

    SpeedyWho Well-Known Member

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    I did OK for my first cook on the new Yoder. I need to fine tune my skills with this cooker, but I think it’ll work out fine. It’s almost to easy with these pellet cookers.
     
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  25. SpeedyWho

    SpeedyWho Well-Known Member

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    The Yoder Grill Grates work awesome. Did a couple T-bones tonight seared them at close to 700* then cruised them down to a nice Med-Rare
     
  26. Rondog4405

    Rondog4405 Well-Known Member

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  27. SpeedyWho

    SpeedyWho Well-Known Member

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    76071BC1-3B28-4747-A4B9-586C40B8B1C9.jpeg 74B4AB4C-C4D2-4927-8BE9-427720882DAF.jpeg D0F8871C-4C9C-4FE0-8DFB-391A34156D3D.jpeg E880658A-8275-4127-90EC-F7CB8425A279.jpeg 4587B550-B3A8-4783-8A56-8C1ED569877A.jpeg So I’m still breaking in the new Yoder and I’ve been cooking a lot. Today was Fattie day. Pictures tell the story.
    1) bell pepper, onion, garlic, and mexican cheese blend
    2) portobello, onion, garlic, and Havatri.
     
  28. Kachina26

    Kachina26 Inmate #RDP158

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    Tried out the new Camp Chef DLX. A lot less work than a fire unit. ZuNIm+oYQJ+J%NONPdUmyA.jpg
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  29. SpeedyWho

    SpeedyWho Well-Known Member

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    9F2CAEEB-407F-42B9-9C13-0E4549698AD9.jpeg 4F9854CA-84C5-4F9F-BB08-0FCA5348B2CF.jpeg The Yoder puts out a killer Steak. Costco Ribeyes with salt and pepper.
     
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  30. Crazyhippy

    Crazyhippy Haters gonna Hate

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  31. Havasu blue label

    Havasu blue label Well-Known Member

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    That's a perfect rib
     
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  32. intense

    intense Well-Known Member

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  33. Gelcoater

    Gelcoater Well-Known Member

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    +1!
     
  34. SpeedyWho

    SpeedyWho Well-Known Member

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    Fatties are just about anything you want them to be. Some basic notes are:
    -Mix jimmy Dean and 80/20 GB flatten it out in a 1 gallon ziplock bag, refrigerate
    -Basket weave some bacon regular is easier than thick cut.
    -pick whatever you want for the center filling load into a Fattie piston hardware store parts and pieces(seen below) and refrigerate to help it congeal
    - roll it up pin the end with toothpick and cook to 165* internal.


    This is an awesome breakfast treat, I've made this several times
    https://grillinfools.com/blog/2011/04/06/blueberry-muffin-stuffed-fatty/

    2.jpg 3.jpg
     
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  35. sintax

    sintax Well-Known Member

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    Dude, now thats some gear! Competition cart and everything. Well done sir! IF I was gonna do a cheater smoker, this is the one id get in a heart beat! Compare that sucker to ANY GMG or Treager and it'll be like looking at a S class benz compared to a Carolla
     
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  36. Go-Fly

    Go-Fly Where Are My Shoes?

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    Ribs.jpg
     
  37. SpeedyWho

    SpeedyWho Well-Known Member

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    14FD3AAD-BCFF-43F7-8109-D65D71A48163.jpeg 4B24F0F3-F504-42AE-9C84-44C5EE26DBB3.jpeg Tri Tip tonight. Another swing another Homerun. Tomorrow night is a special treat...... I can’t wait
     
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  38. SpeedyWho

    SpeedyWho Well-Known Member

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  39. C08H18

    C08H18 Well-Known Member

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    Hey neighbor! I’m over in Litchfield Farm just west of the 303(actually in transition and moving stuff). I got to check out that smoker of yours.


    Sent from my iPhone using Tapatalk
     
  40. Xring01

    Xring01 Well-Known Member

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    Well my thanksgiving is getting screwed up. I prefer to host and smoke up a turkey and cook for everyone.

    This year we have been invited to my sons, girlfriend’s family Thanksgiving. Therefore declining would most likely be perceived as rude.

    So plan B bitchs

    yep this is gonna be my dinner tonight

    Marinating in a home made rub with some chicago steak seasoning...

    Low and slow for an hour or two,

    Then I will reverse sear it on open coals..

    Have I mentioned the Weber Summit rocks... 2050C413-6000-4DC8-9F95-1B3183939BDB.jpeg 983D69B3-BE54-4242-B58B-FA3F95CE6D35.jpeg
     
    Last edited: Nov 24, 2019
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  41. DWC

    DWC Well-Known Member

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    Mouthwatering. Nothing better than a good Prime Rib.
     
  42. Xring01

    Xring01 Well-Known Member

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    DAFDEDBF-9DD6-40A9-BB34-DCF809FAF5C3.jpeg E5E55CCC-CD38-4A7A-A785-E2C94152F864.jpeg

    I light a handfull of Applewood Charcoal, with a chunk of pecan and a chunk of cherry, on the right side of the grill. I have the meat on the left side for indirect smoking.

    Its running at 200 degrees, and I will leave it at this temp for about an hour, just absorbing that smoky greatness. Also threw in a couple of baked taters for my wife and daughter.

    In about an hour or so, I will open the vents, bring it up to 350-400...
    Cook it to an internal temp of 130-135 ish..

    Then I will sear it on top of the coals on all sides for a couple of minutes/side.

    Then let it rest for 10 minutes and carve that sucker up..

    Its gonna be yummy goodness.
     
    Last edited: Nov 24, 2019
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  43. Gelcoater

    Gelcoater Well-Known Member

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    Of all the threads I have posted ever on RDP...
    A89F3869-7A5E-424F-8A69-A20E75B9EFFA.jpeg

    Keep it up, Gentlemen. :)
     
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  44. SpeedyWho

    SpeedyWho Well-Known Member

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    Looks awesome. I want one of those Weber Summits. I hear great things about them, how do you like it?
     
  45. Xring01

    Xring01 Well-Known Member

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    I have stated many times on several threads, quick recap.
    I love it.
    I take it on a 2 week camping trip every year.
    Baked Bisqets, Cornbread, Pies, Cakes, Stews, Briskets, Steaks, Pulled Pork Pizzas, etc etc etc.

    It an do low and slow with the best of them -200-275 degrees
    Perfect grill for steaks, chicken, fish, etc etc - 350-500 degrees
    Or a Pizza Oven at 600 plus degrees.

    One small bag of charcoal will last me several cooks. It uses very little charcoal.
    Its very sensitive to vent adjustments, but I can now dial it in within 5 degrees.

    Today, I had it at 200 for an hour... I added a parafin cube to the other side of the coals, (see above pic -had about 10-12 briquets going on one end but had about 25 briquets total, so adding a parfin cube to the other side, got the other coals going) and was at 400 degrees in 10 minutes.

    As I mentioned above... once the internal temp of the Prime Rib hits about 130, I will reverse sear on top of the coals to caramelize the outer portion of the prime rib.

    Are Pellets easier... yes, but I havent seen on that can do everything this can do.

    Weber is releasing there version of a Pellet Cooker in a few weeks. From what I have seen it will be alot better than all the others on the market, because it can hit 600 plus degrees. But its gonna cost 1000-1200 pending the size. At that level, you may consider the Yoders. Which have a great reputation.

    I am not a pellet guy, very happy with the Weber Summit. BTW, I also have a big Offeset Texas style smoker. But I only use it for larger cooks, 4 Briskets and 4-6 racks of ribs kind of cooks. Its likes fuel, and can get pricey to operate, but wood is expensive in SoCal,

    If you ever in Murrieta CA area, let me know, I will show how easy they are to operate.
     
    Last edited: Nov 25, 2019
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  46. RodnJen

    RodnJen Well-Known Member

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  47. RodnJen

    RodnJen Well-Known Member

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  48. Xring01

    Xring01 Well-Known Member

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    I win
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  49. Crazyhippy

    Crazyhippy Haters gonna Hate

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    OTT chili... 20191124_155123.jpg 20191124_164833.jpg

    Sent from my SM-N950U1 using Tapatalk
     
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  50. SpeedyWho

    SpeedyWho Well-Known Member

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    Tomahawk Ribeye, med-rare. I seasoned with salt and pepper only. Then reverse seared it, 275* set point, worked it up to 120* pulled it off cranked the Yoder up to 600* and seared both sides and done. Lights out totally awesome.

    Made some cowboy butter to go with it. Google it it’s really freaking good. You can season it anyway you want and it’s sooooo good.
     
    Last edited: Nov 25, 2019
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