What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. eatonpcat

    eatonpcat

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    Not sure you even have a grill...Lot of talkin' JTake!! You should fabricate your own smoker, I know you have the skillz!!
     
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  3. jtakeman

    jtakeman Moderator

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    Nah, But I kinda tinkered with this one. Just a lil! :whistle:

    :emb:

    I already posted pic's of the grill, BUt you'll see chickem in it tomorrow! ! :p
     
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  4. jtakeman

    jtakeman Moderator

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    Burgers and fries tonight! :p

    IMG_1259.JPG
     
  5. Sean

    Sean

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    Sounds good! Messy is the best way to go. We love salmon here as long as it isnt west coast farmed Atlantic. We may be from BC but we are 13 hours drive from the coast. Do you smoke much salmon? Its a nice change from heavy meat. Sockeye is in season so I did a nice filet on the Bradley a few weeks ago.
     
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Just walk in there and yell PICANHA!!!!
     
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  7. jtakeman

    jtakeman Moderator

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    Yes sir. I've been smoking nearly everything including hotdogs. Loving the smokey wood flavor this pellet grill is adding to the food.

    I'll never buy a gas grill again! Maybe just a gas side burner?
     
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  8. Warner

    Warner

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    I’m going to do just that today!
     
  9. Warner

    Warner

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    DE9613F8-E129-4398-812A-679D49850856.jpeg Yeah buddy!
     
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  10. Chazsbetterhalf

    Chazsbetterhalf

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    What exactly is that. I know Brazil meat but cow, goat, pork?
     
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  11. Warner

    Warner

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    Beef top sirloin cap.
     
  12. Warner

    Warner

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  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    great price too!
     
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  14. Warner

    Warner

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    They had a cooler case with a pile of vac wrapped cuts. Grab and go no translating.
     
  15. jtakeman

    jtakeman Moderator

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    Montreal Chickemin on da grill

    IMG_1261.JPG
     
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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  17. jtakeman

    jtakeman Moderator

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    Smoke temp 175ºF until internal temps are at 130/140ºF Then 375ºF until 160ºF ish...........
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i know you said skinless....does your rub have panko or something in it so it crisps up...did you coat it with mayo or olive oil???
    peeps at the compound want to know
     
  19. Warner

    Warner

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    That’s a bunch o chicken tits!
     
  20. Warner

    Warner

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    179EA569-EF7E-4930-B1F6-17DB3AA1091A.jpeg The ghetto Webber is cranking!