Smokers and smoking meats

#21
I bought a green mountain Jim Bowie pellet smoker.
One really great way to make the best gravy is to smoke a turkey, catch the fat and strain out the large pieces and make gravy from it. Your mouth will love you forever for it. Brine the turkey also.
 
#28
Also prefer savory rub on beef - salt, garlic and pepper on beef plate "dino" ribs and just salt and garlic on beef cheeks. If you have a good butcher who cleans them up properly, beef cheeks are life changing - little pillows of what tastes like the best brisket ever and they're up to 210 degrees (which melts all of the collagen) in less than 2 hours.
 
#30
Also prefer savory rub on beef - salt, garlic and pepper on beef plate "dino" ribs and just salt and garlic on beef cheeks. If you have a good butcher who cleans them up properly, beef cheeks are life changing - little pillows of what tastes like the best brisket ever and they're up to 210 degrees (which melts all of the collagen) in less than 2 hours.
Magical is another word to describe beef cheeks. The plumpest, most tender, beefiest bite of meat you could imagine. I take a properly cooked beef cheek over any Waygu or Kobe beef. Pork cheeks are also incredible.
 

billyS

Reign of Terror
#31
Amazing. At my advanced age I never heard of beef cheeks.

I actually had to Google it, I assumed it was the ass because train of thought here, cheeks are butt cheeks.
 
#32
Less then novice when it comes to cooking on a smoker , but a big fan of traditional BBQ on a gas Weber

For you smokers- Transplanters from the traditional grill, or do you use both?

Can a smoker cook a traditional steak, chop or burger? What about cooking times?

Tia
Burgers come out great - the smoke takes them to another level. I do 2" thick steaks on the smoker too, but they need to be seared at the end. Current pellet grills have a direct heat searing feature that mine doesn't. I sear with a Grillgun, which is a handheld flamethrower that runs on 1 lb camping propane tanks. Fun tool/toy.
 
Top