Re: Official OS BBQ/Grilling Thread
I haven't posted in this thread in a long time. I have been wanting a pellet smoker but I didn't think I had the room on my porch since I already have an offset smoker/grill. I recently discovered that there are vertical pellet smokers so I'm going to try to get one.
For now I'm using a cheaper vertical electric smoker and it does a decent job.
So far I've smoked a few racks of ribs and some wings with it.
The wings I did this past weekend were great. I used some meat church hot bbq rub and put them on about 275. I think it took 2 hours total. They came out so juicy and delicious. I read online that if you decide to leave the skin on the wings it better to smoke them at a higher temp than 225 so the outside gets more crispy than tough. After they were about 160ish I pulled them and put them in some Moore's Habanero hot sauce then put them back in for a little bit. It's definitely something I'm going to do more often because it's so easy.
There's also this trend going around where people are smoking cream cheese and I highly recommend trying it. All you have to do is take a block of cream cheese and sprinkle your favorite bbq rub on. You can score the top to make it look better. Some people even rub theirs with a little bacon grease first. Then it goes on the smoker at 225 ish for about 2 hours. I like to top mine with some jalapeno pepper jelly and use Fritos scoops. It completely changes the taste and texture of the cream cheese.
I also tried a different way of cooking streaks than I usually do. They turned out delicious but the mistake I made was leaving them in the cast iron too long so they were closer to medium well than they were medium which is what I usually like. Lesson learned for next time but they were still juicy and had a great taste. I melted some butter and browned it a little with some garlic and then cooked the steaks in the skillet first. When they come out of the cast iron the butter dripping really kicks the flame up on the grill making it easy to char without cooking further.
I'm not the best cook but I'm trying new stuff and definitely making some mistakes but lessons learned for the next cook.
I haven't posted in this thread in a long time. I have been wanting a pellet smoker but I didn't think I had the room on my porch since I already have an offset smoker/grill. I recently discovered that there are vertical pellet smokers so I'm going to try to get one.
For now I'm using a cheaper vertical electric smoker and it does a decent job.
So far I've smoked a few racks of ribs and some wings with it.
The wings I did this past weekend were great. I used some meat church hot bbq rub and put them on about 275. I think it took 2 hours total. They came out so juicy and delicious. I read online that if you decide to leave the skin on the wings it better to smoke them at a higher temp than 225 so the outside gets more crispy than tough. After they were about 160ish I pulled them and put them in some Moore's Habanero hot sauce then put them back in for a little bit. It's definitely something I'm going to do more often because it's so easy.
There's also this trend going around where people are smoking cream cheese and I highly recommend trying it. All you have to do is take a block of cream cheese and sprinkle your favorite bbq rub on. You can score the top to make it look better. Some people even rub theirs with a little bacon grease first. Then it goes on the smoker at 225 ish for about 2 hours. I like to top mine with some jalapeno pepper jelly and use Fritos scoops. It completely changes the taste and texture of the cream cheese.
I also tried a different way of cooking streaks than I usually do. They turned out delicious but the mistake I made was leaving them in the cast iron too long so they were closer to medium well than they were medium which is what I usually like. Lesson learned for next time but they were still juicy and had a great taste. I melted some butter and browned it a little with some garlic and then cooked the steaks in the skillet first. When they come out of the cast iron the butter dripping really kicks the flame up on the grill making it easy to char without cooking further.
I'm not the best cook but I'm trying new stuff and definitely making some mistakes but lessons learned for the next cook.
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