Food Smokers and Smoking Tips/Tricks/Techniques

3 of his kids are named MeatMassage, Spicy and UnicornOnPoint.

 

GMG at 500f, grill grates flat side up, 4 minutes, flip, 3 minutes, IT 155-160f. Flip again, add cheese. Close lid for 5 seconds. Open, assemble burger, eat.

 

No grill grates one day soon

 

harness the suns rays and cook them with your new camera lens...LOL

 

Truth

 

Looks great! Never done it with shells before, thanks for answering that question for me! I like to do pork of some type above it and let the drippings fall into it, adds even more flavor.

I get it by the half gallon, didn't know they sold a gallon size LOL.

In town yesterday and the butcher shop had a new sign up.



Of course had to stop first I have seen it here. Some followed me home.



Only about an inch thick though and been years since I have cooked a steak that thin. Of course if it was 1.5" thick it would be $75. But would rather have that as I am more comfortable with cooking thicker steaks. Capsteaks are even thicker but usually smoke until IT 118-120 and they come out perfect at 130 after sear and rest. Think maybe only take it to 110 before searing because it is so thin? Or just sear the hell out of it and cook it that way?

 

Yes you must!

Mine is-

No boil smoked mac n cheese, my favorite.

2 1/2 cups of uncooked elbow noodles
3/4 stick butter
12 ounces yellow cheddar cheese, shred a brick it melts better and less oil
4 oz. Velveeta cheese to make it creamier
5 cup heavy cream
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper

2.5 hours at 240. Careful not to over cook. Stir 3 times toward the end.

 

So what does GMG stand for?

 

Green Mountain Grills, they are a manufacturer of pellet smokers.

 

Yeah the shells worked well, only I used more than 2.5 cups because the shells weren’t as compact as macaroni elbows. I just kinda eyeballed it but I bet it was closer to 4 cups macaroni shells.

@xguntherc I used @Cold Iron s recipe that he shared above.

 

Good Morning Everyone
Have a great Sunday

 

Good morning, Maner.

Relaxing over here, but might drag a little meat over the coals later.

 

Morning Bryan
I just got up, worked till 4:30 this morning and crashed. Got some ribs going and a Cajun 15 bean soup cooking.

 

Morning!

 

Any recommendations for a pork butt rub??

 

https://www.tacomaworld.com/threads...-20-off-offer-inside-for-limited-time.494379/

All you’ll ever need

 

Due to other plans I had to push back finishing the wings till today.
I put them on the grill to crisp up the skin and then lightly tossed them in Sweet Baby Rays BBQ sauce ....

 

Yes! Thanks for the plug, @FastEddy59 .

Good timing, too, as the 20% off is still going on.

Meat Massage is my favorite on pork shoulder. The On Point that just came out is more savory if you like that style.