Lifestyle Whatcha cooking?

[Papi Chingon]

I failed. I went with the 3-2-1 theory, and knew I'd have to adjust based on the skimpy amount of meat on these ribs. I smoked for 2:45, they were dry as fuck looking with one end of one rack elevated from pullback, so I thought there is no way around d wrapping, so I did. Wrapped for an hour and a half, unwrapped, and ....shit, fail! I'm all bone. I flipped and put them in boats, then sauced immediately since I knew these would be dry as fuck. Oh well, maybe I'll make tacos or something. They're resting now.



Probably 7 lbs of ribs with 1 lb of meat, if that.

 

[Papi Chingon]

After a long rest I pulled the meat off the bones since they were completely separated and surprisingly it's not too overcooked and actually edible as-is. Not a complete fail, just partial fail, so somewhat a low level win.

 

[Kingtony87]

After a long rest I pulled the meat off the bones since they were completely separated and surprisingly it's not too overcooked and actually edible as-is. Not a complete fail, just partial fail, so somewhat a low level win.
View attachment 87689

Ideally with the smoke the outside is nice and crispy but inside is still super tender.

 

[Kingtony87]

They look good though man. I’d chow down.

 

[Papi Chingon]

I spatchcocked two chickens and threw them on the smoker at 225. I read that if I let them ride until 150, then bump up the temp to 425 for the rest of the cook the skin will be crispy. Anyone dispute this or have alternate advice?

 

[Papi Chingon]

I found different instructions that sound better. 225 for 45 minutes, then 425 for the rest of the cook. That's what it's going to be, bitches.

 

[Kingtony87]

I found different instructions that sound better. 225 for 45 minutes, then 425 for the rest of the cook. That's what it's going to be, bitches.

Sear in a cast iron pan before putting on. but yea it may work at the end of the cook. 150 is close to the 165 you want the bird and smokers take a while to hop temp high. You may want to start it when the bird reaches 135-140ish

 

[Papi Chingon]

Sear in a cast iron pan before putting on. but yea it may work at the end of the cook. 150 is close to the 165 you want the bird and smokers take a while to hop temp high. You may want to start it when the bird reaches 135-140ish

I saw a different site that said bump up to 325 after an hour. I went with that, kind of. We shall see. Both birds were at 135 when I increased the temp. I have a 50 degree swing from left to right, so I decided to bump up to 300 instead. The bird on the hot side is getting sauced, the other isn't.

 

[Papi Chingon]

Talk about dumb luck. So one chicken was bigger than the other so I put that on the hotter side of the grill. Both were done within a minute or two from one another. I should be sponsored.

Even though the one on the right looks smaller, it isn't. It was larger by about a pound. I seasoned that with hot honey hog, then sauced at 258 with womp naked. The other I season with regular honey hog.

Fucked up my sauce when removing from the grill. Sucks.

Should be delicious. First win on the new pellet grill/smoker...I think.

Total cook time was roughly 2 and a half hours. After saucing the one bird I dropped the Temps so the sauce wouldn't burn. Went to 250 since the 50 degree swing in the grill would mean the right side bird would be around 300.

 

[Kingtony87]

View attachment 87713
Talk about dumb luck. So one chicken was bigger than the other so I put that on the hotter side of the grill. Both were done within a minute or two from one another. I should be sponsored.
View attachment 87714
Even though the one on the right looks smaller, it isn't. It was larger by about a pound. I seasoned that with hot honey hog, then sauced at 258 with womp naked. The other I season with regular honey hog.
View attachment 87715
Fucked up my sauce when removing from the grill. Sucks.
View attachment 87716
Should be delicious. First win on the new pellet grill/smoker...I think.

Total cook time was roughly 2 and a half hours. After saucing the one bird I dropped the Temps so the sauce wouldn't burn. Went to 250 since the 50 degree swing in the grill would mean the right side bird would be around 300.

Looks great man. I plan on doing a spatchcock chicken tonight. Hope they turned out delicious

 

[Kingtony87]

I lied. Not enough time to do a chicken after the gym Gonna smoke and reverse sear 3 strips and a skirt steak

 

[Kingtony87]

 

[Papi Chingon]

BBQ chicken tacos

 

[mysticmac]

Spicy garlic lime shrimp salad.

 

[Kingtony87]

ran out of pellets, had to do the chicken in the oven. Terrible pictures but it tastes decent. Spatchcock chicken and some broccoli pineapple rice.

 

[Papi Chingon]

Smoked beer brats for the first time.

This was the beer of choice.

I put the brats in the pan with the beer and Montreal seasoning until it was bubbling (temp initially at 300), then removed the brats and let them hit the grill for about 15 minutes per side, then tossed them back in the beer and dropped the temp to 225, and adjusted smoke to highest setting.

Smoked for 2 hours flipping once midway and this is what I had.

I removed the pan from the grill and increased temp, them opened up the sear slots to brown these dirty German whores up.

 

[Papi Chingon]

I put those filthy browned whores back into the beer and I'm letting them sit there for a while so the blistering will suck in kore beer to the meat. Don't know if this is a good idea or not at this time. Felt right. Time will tell.

 

[Papi Chingon]

Walla, smoked beer brats, bitches.

 

[SongExotic2]

Walla, smoked beer brats, bitches.
View attachment 87901

Where's the salsa and hot sauce?

 

[mysticmac]

Breakfast: Banana pancakes w/ strawberries


Lunch: Mexican rice w/ ground bison, onion, serrano pepper, and cheese


I made enough of this for lunches throughout the week.


I also prepped veggies for salads for dinners, sliced up a lemon to add to my water jug throughout the week, cut up some banana, pineapple, oranges, and mango to freeze for smoothies over the course of the next month or two, and made oatmeal for breakfast tomorrow. #sundaymealprep fin. All of this was done along with laundry by 9:30am.

 

[Papi Chingon]

Breakfast: Banana pancakes w/ strawberries
View attachment 87913

Lunch: Mexican rice w/ ground bison, onion, serrano pepper, and cheese
View attachment 87914

I made enough of this for lunches throughout the week.
View attachment 87915

I also prepped veggies for salads for dinners, sliced up a lemon to add to my water jug throughout the week, cut up some banana, pineapple, oranges, and mango to freeze for smoothies over the course of the next month or two, and made oatmeal for breakfast tomorrow. #sundaymealprep fin. All of this was done along with laundry by 9:30am.

View attachment 87916

Your leftover prep game is strong.

 

[Papi Chingon]

Biggest success so far. Tri tip seasoned with holy gospel and a dash of Montreal steak seasoning, cooked/smoked at 225 for about an hour and a half until it temped at 222. Pulled and tented, and carryover took it to 227. Increased temp to max on the pellet grill, allowed it to hit 500 (it apparently can get a lot hotter, but aint nobody got no time for dat when youre hungry), then opened the searing chamber (basically the reason I chose this pellet grill). Seared each side for 1 minute in one direction, then rotated 90 degrees and gave it another minute, then repeated process on the other side, let rest for 12 minutes, and I couldn't be happier.




May not look like it due to the flash, but it's medium rare. Boom, sit down!

 

[Rambo John J]

Biggest success so far. Tri tip seasoned with holy gospel and a dash of Montreal steak seasoning, cooked/smoked at 225 for about an hour and a half until it temped at 222. Pulled and tented, and carryover took it to 227. Increased temp to max on the pellet grill, allowed it to hit 500 (it apparently can get a lot hotter, but aint nobody got no time for dat when youre hungry), then opened the searing chamber (basically the reason I chose this pellet grill). Seared each side for 1 minute in one direction, then rotated 90 degrees and gave it another minute, then repeated process on the other side, let rest for 12 minutes, and I couldn't be happier.
View attachment 87921
View attachment 87922
View attachment 87923
View attachment 87924
May not look like it due to the flash, but it's medium rare. Boom, sit down!

That looks good

 

[Papi Chingon]

That looks good

It's pretty awesome. I don't even want to deal with making sides. Meat sweats incoming.

 

[Rambo John J]

It's pretty awesome. I don't even want to deal with making sides. Meat sweats incoming.

No need to, steak has all that you need to be nourished

I make a mean tri-tip using reverse sear over open coals
probably my favorite cut of meat

I use mesquite lump charcoal so it gets some good smoke flavor
Usually grab the steak from Costco though so it is "blade tenderized"but fairly cheap, sometime I get the more expensive local butcher tri-tips