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Topics - Grampy

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Anything Goes!! / Bob's Smokin' Wood
« on: September 04, 2018, 12:42:21 PM »
I don't know if it has been mentioned here before or not. A quick search did not turn up any results. I have been a big fan of Smokinlicious wood but they do not sell Pecan, which I love to use. I recently ordered a 5lb box of Pecan chunks from Bob's Smokin' Wood The chunks are small in size and fit easily into the SI wood box. I smoked a bunch of chicken and ribs this weekend using them and they burned great. The shipping on this site is not near a high as a lot of the other sites and they offer wood varieties that others don't. I recommend you check them out.

Bacon! / Skin on or Off?
« on: January 29, 2018, 02:32:52 PM »
I'm thinking about getting a pork belly and trying my hand at smoking some bacon. My question is
do you smoke it with the skin on and then remove it or do you remove the skin before you cure it and smoke?

Anything Goes!! / Custom Grate
« on: May 03, 2017, 07:59:02 PM »
I just received my custom grate for my 22.5 Weber Kettle Grill. My grand children call me Grampy and my last name is King, so that is where the crown came from. It is made out of 3/16" carbon steel and should last a long time. 

Pork / Breakfast Fatty
« on: February 12, 2017, 08:09:19 PM »
Today I made my first breakfast fatty! I started off with 1-1/5 lbs of thick cut bacon and made a bacon weave. Then I rolled a pound of Tennessee Pride Hot breakfast sausage inside a gallon zip lock bag with the corners cut off to allow air to escape and rolled it out flat. Then I put down a layer of cheese, mushrooms, jalapenos and scrambled eggs. I hit it with a dusting of my homemade rub and rolled up the sausage fatty and then wrapped in the bacon weave. Put it in my SI#2 at 225 degrees for about 3 hours with 2 ounces of hickory until it hit an IT of 165. Stuck it under the broiler for 5 minutes to crisp up the bacon. This turned out great! My wife loved it.

Beef / Beef Dilemma
« on: January 30, 2017, 05:20:10 PM »
I have a dilemma about what to cook for the Super Bowl. I have cooked numerous briskets in my SI#2 with excellent results. I have recently been looking at the numerous posts on this forum about beef short rib plates and it is something that I definitely want to try but have never done. I have found a local butcher that sells short ribs already cut up that is willing to sell me 4 bone plates. I am torn between doing something that I am comfortable with and know will turn out great and taking a gamble on something new but has great potential to turn out just as good. (Providing I don't screw it up).So I have decided to enlist the help of this forum to decide for me. Here are a couple of things to factor in before casting your vote:

#1 - This cook will only be for 2-5 people depending on who shows up.

#2 - Cost is not a big factor considering the 4 bone short rib plates(4-5 lbs each) are currently priced at
        $5.99 lb and are going to cost basically as much (or more) as a whole packer brisket is going to cost.

Feel free to offer any other advice or suggestions.

Anything Goes!! / Enough Smokers
« on: December 05, 2016, 10:55:48 AM »
RG, I hope you don't take any offense to this but I could not help but think of you and your penchant for having multiple smokers when I saw this. I am sure this applies to many more in this group as well (me included). ;D

What's Cooking? / Grilled Tuna
« on: November 01, 2016, 07:28:03 PM »
I have a neighbor that went deep sea fishing recently and brought back some tuna steaks and wants me to grill them for her. I need some suggestions/guidance on how to grill it. This will be the first time I have ever grilled tuna so any suggestions would greatly be appreciated.

Pork / Game Time Ribs
« on: October 08, 2016, 02:29:13 PM »
Got a couple of racks of Baby Backs that are fixing to hit the SI#2. Covered with mustard and Famous Daves Rib Rub and 2.7 ounces of hickory at 225 .  Got to get ready to call those Hogs! Woo Pig Sooie!

Anything Goes!! / PK Grills
« on: July 01, 2016, 05:47:02 PM »
I started my 4th of July weekend off right. Earlier this week I entered a contest for a PK Grill give away sponsored by Southern Bancorp. They held the drawing this morning and I won! I have never seen one of these PK Grills before but they look pretty nice. I have used a Weber kettle grill for 25 years and it is finally starting to fall apart and is needing to be replaced, so this came at a great time. My question is this, Does anyone know anything about PK Grills or have any experience with one?

This post is not a debate over charcoal vs. gas or why some other type of grill is better. I have used a Weber Kettle grill for 25 years and I prefer charcoal over gas, so nothing you can tell me will change my mind. :D

Pork / Fatty Experiment!
« on: May 28, 2016, 08:58:21 PM »
After seeing all of the fatty posts on here I decided I needed to give one a try. So today I started off with 1-1/5 lbs of thick cut bacon and made a bacon weave. Then I rolled a pound of Tennessee Pride Hot breakfast sausage inside a gallon zip lock bag with the corners cut off to allow air to escape. Since this was my first attempt at a fatty I decided to keep it fairly simple and stuffed the fatty with cream cheese, chopped mushrooms and jalapeno's. I hit it with a dusting of my homemade rub and rolled up the sausage fatty and then wrapped in the bacon weave. Put it in my SI#2 at 225 degrees for 3 hours and 15 minutes with 2 ounces of hickory until it an IT of 165. Stuck it under the broiler for 5 minutes to crisp up the bacon.

I was a little intimidated by the bacon weave and rolling up the stuffed sausage but it turned out to be really easy. Watch a few online tutorials on how to do it and you will do fine.

My fatty turned out awesome! I will definitely be doing more of these in the future. My wife wants me to do a hash brown, cheese and scrambled eggs for the next one. The cream cheese made the last picture a little messy but it tasted great!

Pork / Bologna
« on: April 24, 2016, 07:02:39 PM »
Well, I decided to give smoked bologna a try for the first time. I started with a 5 lb chub of Wunderbar Bologna. Made crosshatch patterns with a knife slathered the bologna with yellow mustard and covered with my favorite bbq rub. Put it on my SI#2 at 225 with 2 ounces of hickory for 2 hours. At the 2 hour mark I pulled it out brushed the bologna with BBQ sauce and returned it to the smoker until the BBQ sauce
caramelized. (about 45 minutes) Made excellent sammiches, turned out great!

Beef / Pulled Chuck Roast Experiment
« on: February 27, 2016, 08:55:16 PM »
I have never made pulled beef before, so today I decided to try something new. I started off with a couple of 3 1/2 lb chuck roasts. I brined them over night in DM's Pork/Brisket brine. This morning I coated them with yellow mustard and rubbed them down with Suckle Busters Competition BBQ Rub. I set the SI#2 at 225 and used 3.65 oz of mesquite. When the chucks hit 155 degrees I pulled them out of the smoker and placed them in a disposable aluminum pan and poured 32 oz of beef both over them and covered the pan with foil. I put them back into the smoker and continued to cook them at 225 to an internal temp of 205 degrees. Once the internal temp hit 205 degrees I double wrapped them in foil and put them in the bottom of cooler stuffed with towels until dinner time. When we were ready to eat I shredded the beef and covered it with my homemade BBQ sauce. It tasted awesome! I still prefer pulled pork but using chuck roast is a good cheap alternative when you want some beef. I will definitely be doing this again.Since I was going by temp I really didn't pay attention to time. The whole smoke from start to finish was approximately 7 1/2-8 hours.

Guide to Smoking Times, Temps, Woods / Another Smokinlicious Convert
« on: January 28, 2016, 06:41:51 PM »
After searching all over the place looking for different sources for wood I have final broke down and joined the Smokinlicious bandwagon and order some hickory from them. I have mentioned many times that I like to use pecan on chicken and pork but my all around favorite smoking wood is hickory. Smokinlicious does not carry pecan so I asked and received a sample of sugar maple with my order of hickory. Everything that has been said about Donna and Smokinlicious is absolutely the truth. Their customer service is first rate. When I placed my order online I mentioned that I use a SI smoker. When my order shipped, I received an email from Donna that said she purposely had them select small chunks of the double fillet wood because she knew how little wood we use in our smokers. She also bragged about what a great addition SI smoker users has been to their business. She recognized that a lot of the people on this forum has started giving them business and was very gracious. If you are looking for a source for some great wood and excellent customer service check them out. As a test run with the new wood, I plan on smoking a pork loin with some of the sugar maple this weekend.

Poultry / Chicken for Dinner
« on: January 18, 2016, 08:44:35 PM »
My wife has decided to go on a diet and for some reason she thinks I need to be on one too. ::) Anyway, had the day off for the MLK Holiday, so smoked chickens and boiled turnips were on the menu. I brined the chicken for 7 hours and rubbed them with my modified version of Memphis Dust. Put them in the SI#2 at 250 degrees with 3 ounces of pecan. Turned out great!

Guide to Smoking Times, Temps, Woods / Vaughn Wood Products
« on: January 17, 2016, 06:37:16 PM »
I am curious to know if anyone has ever ordered wood from this company? I have researched their site and it seems to be very comparable to Smokinlicious that so many on here use. They a located in Osceola, Missouri and shipping is included and the prices seem to be pretty comparable with Smokinlicious. I only bring this up because I like to smoke with Pecan a lot and Smokinlicious does not offer Pecan. They also offer a few different varieties not offered by Smokinlicious. I am not trying to start a debate on which company is better. I am just merely looking to see if anyone else has ever tried them.

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