WELCOME TO RIVER DAVES PLACE

What are you smoking??

RodnJen

Well-Known Member
Joined
Dec 19, 2007
Messages
10,643
Reaction score
6,044
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.

1A0572E5-003F-4A05-8868-F9AF45125A59.jpeg
874546E3-6000-4B44-80BE-22461A06C6C7.jpeg
 

Gelcoater

Well-Known Member
Joined
Sep 26, 2009
Messages
21,606
Reaction score
36,017
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.

View attachment 798245 View attachment 798246
Some of us expect a full report on the various rubs later;)
 

Riverbound

Banned
Joined
Sep 26, 2007
Messages
26,751
Reaction score
19,204
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.

2F27A552-69BA-4BBD-BAF1-5D5897924921.jpeg
0345434C-0247-45F2-8A29-20EEED05F492.jpeg
 

SpeedyWho

Well-Known Member
Joined
Jul 17, 2018
Messages
739
Reaction score
1,988
8761D81D-41F0-4DE4-93C0-AFE0E954BDBC.jpeg
BB7FDADD-EA5D-4283-A4FC-FE4BECDB1557.jpeg
64AB121D-EB2B-4008-AE1A-ED982C20C1AD.jpeg
BD08A42B-F814-4021-AAC1-C8D75231A47B.jpeg
0ED51A94-929E-4274-A0AF-8141E7C2064F.jpeg
8FCEF5E7-DB18-40D7-9D64-48FE94A7A86B.jpeg
A7FA817A-A906-433D-8C00-CB4E36BE7E76.jpeg
92B3FE0D-9E90-42F2-86DD-7FB1BE111F1D.jpeg
Made pork belly sliders today. Smoked the belly on kingsford competition briquettes and Pistachio wood pulled it at 199* rested for an hour. Then Kings Hawaiian rolls, coleslaw, and a dill pickle slice. I really out did myself today. Soooo good.
 

Meaney77

Well-Known Member
Joined
Feb 25, 2009
Messages
7,552
Reaction score
8,056
View attachment 808890 View attachment 808891 View attachment 808892 View attachment 808893 View attachment 808894 View attachment 808895 View attachment 808896 View attachment 808897 Made pork belly sliders today. Smoked the belly on kingsford competition briquettes and Pistachio wood pulled it at 199* rested for an hour. Then Kings Hawaiian rolls, coleslaw, and a dill pickle slice. I really out did myself today. Soooo good.
Looks amazing, how long did it take to smoke?
 

Gelcoater

Well-Known Member
Joined
Sep 26, 2009
Messages
21,606
Reaction score
36,017

Clank123

Well-Known Member
Joined
Dec 15, 2018
Messages
1,604
Reaction score
11,588
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.

6F903D41-1F2C-46D0-A71E-294467DBBA4F.jpeg
EB56F311-B622-4682-9ED8-199772A3B8D0.jpeg
388A9971-D432-4605-866A-5F3092A806C1.jpeg
 

Gelcoater

Well-Known Member
Joined
Sep 26, 2009
Messages
21,606
Reaction score
36,017
It started out around ten pounds, cooked it between 250-275* took about 4.25hrs.
Where the heck do you get pistachio wood??
And here I thought I was all trick using apricot, lol
 

SpeedyWho

Well-Known Member
Joined
Jul 17, 2018
Messages
739
Reaction score
1,988
13E06090-6DAA-4D08-83B6-888D0ABBF2AC.jpeg
EBDE46E1-B09F-4E64-8761-4EA963EE9F83.jpeg
17FDA5A8-AD20-4B91-9244-8A25F32F2DD9.jpeg

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:

RodnJen

Well-Known Member
Joined
Dec 19, 2007
Messages
10,643
Reaction score
6,044
I really enjoy our Green Mountain Grill. The pellet smoker works for us for now. Maybe an egg down the road for something different.
 

Skinny Tire AH

This ain't all folks! Skater368
Joined
Oct 30, 2010
Messages
10,257
Reaction score
23,695
I really enjoy our Green Mountain Grill. The pellet smoker works for us for now. Maybe an egg down the road for something different.

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.

hqdefault.jpg
 

Shlbyntro

Ultra Conservative
Joined
May 27, 2018
Messages
7,744
Reaction score
22,543
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.

20191103_083118.jpg
20191103_083639.jpg
 

RodnJen

Well-Known Member
Joined
Dec 19, 2007
Messages
10,643
Reaction score
6,044
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.

View attachment 813023

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.
 

Rondog4405

Well-Known Member
Joined
Sep 18, 2015
Messages
5,111
Reaction score
4,814

intense

Well-Known Member
Joined
Oct 1, 2007
Messages
513
Reaction score
189

SpeedyWho

Well-Known Member
Joined
Jul 17, 2018
Messages
739
Reaction score
1,988
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
 

sintax

Well-Known Member
Joined
Mar 7, 2008
Messages
6,731
Reaction score
11,190
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

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
 

Xring01

Well-Known Member
Joined
Feb 25, 2017
Messages
3,667
Reaction score
7,727
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:

DWC

Well-Known Member
Joined
Nov 9, 2012
Messages
11,309
Reaction score
24,111
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 tThis 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... View attachment 819829 View attachment 819830 View attachment 819829 View attachment 819830
Mouthwatering. Nothing better than a good Prime Rib.
 

Xring01

Well-Known Member
Joined
Feb 25, 2017
Messages
3,667
Reaction score
7,727
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:

Gelcoater

Well-Known Member
Joined
Sep 26, 2009
Messages
21,606
Reaction score
36,017
Of all the threads I have posted ever on RDP...
A89F3869-7A5E-424F-8A69-A20E75B9EFFA.jpeg


Keep it up, Gentlemen. :)
 
  • Like
Reactions: DWC

SpeedyWho

Well-Known Member
Joined
Jul 17, 2018
Messages
739
Reaction score
1,988
View attachment 819871 View attachment 819872

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

Xring01

Well-Known Member
Joined
Feb 25, 2017
Messages
3,667
Reaction score
7,727
6CF4F606-46D8-4E0A-AA65-66857429897C.jpeg
64DC4CA7-79A0-4B64-81A0-284F05EBF39D.jpeg
Looks awesome. I want one of those Weber Summits. I hear great things about them, how do you like it?

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:

SpeedyWho

Well-Known Member
Joined
Jul 17, 2018
Messages
739
Reaction score
1,988
281605D9-51AE-4CE3-B848-F0BC697E7EFE.jpeg
C14C5876-09FD-447F-8955-73FE22886BA6.jpeg
43AD16D3-5E8D-4F42-B103-5B6946CF4B5B.jpeg
540C0DEB-5FD9-48A2-B046-095B39913D05.jpeg
1A353FED-6E65-4915-B5DE-0B247C6172CE.jpeg
BD6F39D0-85C3-41DA-BDA4-E4D6DA7D02C1.jpeg


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:
Top