What's on the Grill Tonight?

[kmk1012]

Some may remember I've been struggling to reach and/or keep temperature. Kinda sorta thought maybe it was the pellets I was using, either too much moisture or poor quality. The brand was Camp Chef.

I likely will never know for sure. The bag of pellets I'm using now is Traeger brand. I am reaching set temperature quickly, and the temp is staying where I set it.

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This bacon is seriously thick. And seriously good.
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Meat candy! I'll have to bite the bullet and give Traeger pellets a try again, I'm normally too cheap to spend that $$ on pellets and gravitate towards Bear Mountain or similar.

 

[Tlock]

Meat candy! I'll have to bite the bullet and give Traeger pellets a try again, I'm normally too cheap to spend that $$ on pellets and gravitate towards Bear Mountain or similar.

I've used all sorts of pellets, I don't think they make any difference with taste or temp. My pallet probably isn't refined enough to tell, I'm just simple common folk!

 

[WAYNO]

And as before, I believe that they're all the same too. Traeger pellets, no problem. Bear Mountain pellets, no problem. But the one and only time I used these Camp Chef pellets, I could not easily reach temperature, and I had a flame out. Maybe coincidence, maybe not. I will stick to Bear Mountain, as they're far cheaper than Traeger. And since I still have a bag of Camp Chef pellets, I will experiment again.

 

[Chisnewkang]

Tlock thank you for for the info! Best prime rib I've ever done!! Definitely going to do it again. Ash Williams I will try the bags for fry aging this summer.

 

[AshWilliams]

Tlock thank you for for the info! Best prime rib I've ever done!! Definitely going to do it again. Ash Williams I will try the bags for fry aging this summer.

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Hit me up via PM before you try them and I can give you some tips. Look into a sous vide cooker to slow cook and finish over natural lump after dry aging your roast in the bag.

I think this is the model we have:

Anova Culinary Sous Vide Precision Cooker 3.0 (WiFi), 1100 Watts https://a.co/d/5lB8zgy

 

[2Wheels4Ever]

Smoked pork loin. Made an apple butter bourbon sauce to finish. So good!

 

[2Wheels4Ever]

Carnitas. Holy hell, these are good!

 

[64MercurysRule]

Carnitas. Holy hell, these are good!

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Address.......?

 

[2Wheels4Ever]

Address.......?

Central Oregon. Follow the sounds of gun fire, and the smell of great food

 

[kmk1012]

Central Oregon. Follow the sounds of gun fire, and the smell of great food

Really? Last time I listened to that advice I ended up at another members mothers house. Was a real awkward night, maybe a local park to meet up next time would settle things down and less dangerous outcomes.

 

[Mikej]

Carnitas. Holy hell, these are good!

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DUDE, you need to get together with @sobo and do a "Foodie" blog. Both your guys photos, yours with the beautiful food and background in your picks. Sobo's incredible indoor pics and place setting's. With his way with words! It would have to be a huge hit with gourmand's around the WORLD!

 

[64MercurysRule]

I can't keep up with the Central Oregon clan but I got out the 18yr old propane grill and did some mesquite chips , slow cooked chicken thighs with pineapple/molasses glaze and Cabela's rub . Paired it with a 3yr Tuscany Rose' wine ...... Brownies for dessert .

 

[sobo]

DUDE, you need to get together with @sobo and do a "Foodie" blog. Both your guys photos, yours with the beautiful food and background in your picks. Sobo's incredible indoor pics and place setting's. With his way with words! It would have to be a huge hit with gourmand's around the WORLD!

Mike, when it comes to 2W4E's fixin's compared to mine, I'm just a piker. That dude rocks it to the limit...

 

[Mikej]

Mike, when it comes to 2W4E's fixin's compared to mine, I'm just a piker. That dude rocks it to the limit...

I'm tellin' ya' man, together you'd make some special music!

 

[Bacchus]

Pork shoulder cooked on a rotisserie. Potatoes underneath catching the drippings.