Food Smokers and Smoking Tips/Tricks/Techniques

Pics forthcoming!

In the meantime, another forum I'm on has a deals section and someone posted that Home Depot is blowing out the Weber Go-Anywhere propane grill, normally $59 on clearance for $29. None at my local Depot (damnit). Our portable/camping grill needs an upgrade.

 

Oh shit I need to check my local HD! Strong work!

 

A good friend I've known for close to 30 years works for them in Oregon. Previously he worked for Traeger, and I reached out when I decided to buy a pellet grill. He steered me to Pit Boss over Traeger. Warranty is shorter but he feels the quality is better, and they're considerably less expensive. I can confirm it seems really solid but this is my first pellet grill so that's an incomplete comparison. If you live in an area that has an Academy you can pick up this grill for $399 when it is on sale I believe( $499 regular price: https://www.academy.com/shop/pdp/pit-boss-820-deluxe-pellet-grill).

 

$399 isn’t a bad price at all

 

Sounds like a recipe my gramps taught me many years ago. Only real difference is no cayenne on it and we usually tossed in some sliced green peppers. Great taste.

 

You know, green peppers would taste good, I’ll pass that along to him

 

From where I’m at, we call that a hobo pack. I normally toss some sausage in as well and do them for breakfast when camping. I actually made one large one on the grill today since the power was out.

 

Mmmmmm I love some spicy sausage

 

I think that’s the same price as Rural King could’ve been $379.00? The Big Horn also seemed well made, it is $329.00. Gauge wise, the Pit Boss easily wins.

 

I have heard that later in life too also hobo roll, and also adding sausage. Growing up it was thin sliced potatoes, onions, and carrots layered on Aluminum Foil. Lots of butter S&P. The ones on the fireside would get charred\carmalized and the best IMO. Someplace down the road got fancy and would thin slice potatoes and put onions between the potatoes and keep them in somewhat their original shape. Skipped the carrots and added sausage. Then about 10 min. before ready to eat pull them and cut a slice down the top and add cheese. Lay them back on the fire or grill with the top open to let the cheese melt. Or sometimes bring them inside and put it under the broiler if at the house or cabin. I need to be staying far away from potatoes these days. And now want a hobo roll.

I wonder if the name might have come from the

$29 ROME Square Cast Iron Pie Iron Sandwich Cooker For Campfire Fire Pit and BBQ Use, Original Iconic Design, 28" Long With Steel Rods and Wood Handles #1705

hobo pie makers Butter up slices of bread facing out and load it with pie filling. Close and trim the crust off it and throw them in the fire. Been doing that for more than a half century now and still have some around here. Also cook meat and a mix of pretty much anything else in them.

 

That implement is called a mountain pie maker to me. Two slices of buttered white bread, a few table spoons of filling, a few minutes each side equals golden brown deliciousness.

 

Seeing how I am from the North Central - Endless Mountains region of Pa. that would be recursive Never heard them called the mountain part but we did use them a lot. Yeah some of the best pies ever made. New ones don't seem to seal as well as the older ones.

 

What holds it all together when it comes out of the device?

 

No they don’t. I have some old seasoned cast iron ones somewhere. I need to dig them up.

Think of them as the original George Foreman grill. I’m not a physics expert, but I’d say the heat, pressure, and lots of butter causes the bread to fuse to form a bond that binds it all together into a nice crust.

 

You guys post too much! I just caught up. Whoever posted the Grill Grates... Yesssssss! I'll never cook steak or burgers without them.

 

Nice. So it could be a filling of just meat and herbs and spices for example? And leave an inch or so at the edges so the bread can bond? Kinda like a weird dumpling?

 

No dumpling, it’ll be crispy like a hot pocket, but better. I think you need some liquid to help bind. Hell, buy one and experiment. My favorite were pizza and apple pie.

It tightly crimps the edges, and mine do diagonal across the center of the bread to form wedges.

https://m.youtube.com/watch?v=x-qlht-BcNg

 

YouTube or google mountain pies, tons of recipes and videos pop up

 

Will do, thanks! This sounds mighty good for camping, backyard bonfires and such.