Whats on the Grill or Smoker?

[srb08]

I put two Corned beef brisket points on the smoker a bit ago.
I'll take them to 150* internal temp, then steam to finish. This process produces some pretty righteous Pastrami.

 

[Deets066]

I put two Corned beef brisket points on the smoker a bit ago.
I'll take them to 150* internal temp, then steam to finish. This process produces some pretty righteous Pastrami.
View attachment 126404

Dang that sounds good

 

[Deets066]

posted pic looks whole (Deetz is rocking the ceramic on another cook).

Although I have seen a few spatch-cock birds and can't wait to do one this way. Good idea.
A friend of mine does turkeys that way and they are marvelous.

I’ve seen em done that way, never tried it but would like too

 

[Hinerman]

View attachment 126345 View attachment 126346

Is that a Green Egg?

 

[srb08]

Here's a pic of a couple Spatchcocked chickens I did a while back.
It's the only way I cook them now.

 

[jakethesnake]

Is that a Green Egg?

God they’re expensive. I want one but they’re just expensive I can do pretty damn good on a regular grill

 

[srb08]

View attachment 126345 View attachment 126346

What pressure is that Chicken inflated to?
I've never seen a Chicken shaped quite like that, or quite that large.

 

[Hinerman]

God they’re expensive. I want one but they’re just expensive I can do pretty damn good on a regular grill

You ain't kidding. I thought pellet smokers were expensive until I looked at the green eggs.

 

[Deets066]

Is that a Green Egg?

It’s a Saffire. Same thing as egg with an extra hole to add wood chips while smoking

 

[Deets066]

God they’re expensive. I want one but they’re just expensive I can do pretty damn good on a regular grill

Anything you cook on a Weber is better on a ceramic grill. I have both.

The saffire will hold a steady temp with lump charcoal for more than 16 hours.
Within 5-10 degrees

 

[Deets066]

What pressure is that Chicken inflated to?
I've never seen a Chicken shaped quite like that, or quite that large.

Only a 4-1/2 lb chicken, organic. Was a tad froze in the center yet. Cooked indirect at 400 for just over 1-1/2 hours. Crispy skin and juicy inside

 

[jakethesnake]

It’s a Saffire. Same thing as egg with an extra hole to add wood chips while smoking

Any less money ? I could google it but figured I’d just ask

 

[Deets066]

Any less money ? I could google it but figured I’d just ask

Not really

 

[Deets066]

Bout ready to head to the grill

 

[srb08]

View attachment 126431
Bout ready to head to the grill

Just put four Salsciccia on the grill.

 

[SOS Ridgerider]

Got this ready tonight, to go on the smoker tomorrow along with some Kielbasa with honey. Been a while since I’ve done beef ribs.

 

[Deets066]

Burgers are venison, pork butt, and bacon.
With a fried egg on top you just can’t beat it....
Bout like a sore pecker

 

[srb08]

View attachment 126446 View attachment 126447

Burgers are venison, pork butt, and bacon.
With a fried egg on top you just can’t beat it....
Bout like a sore pecker

That looks damn good!

 

[amberg]

That looks damn good!

Yes Sir, I think so also!

 

[srb08]

Just pulled this Pastrami off of the smoker after six hours of smoke and five hours of steam. It'll sit it the fridge tonight and I'll slice it in the morning.