This is a pork tenderloin I did on the OTG (briquettes are sort of wood?) I stuffed the pork with an apple mixture, can't remember what exactly, but it sure was good.
I butterflied 2 pork tenderloins. I stuffed them with an apple, 2 slices of bread, lots of garlic and my staple of sriracha (rooster) sauce, probably s couple other things but it was done on the fly. I then wrapped a whole pound of bacon around it. I made a two zone fire in the OTG behind two fire bricks. The tenderloin went on the unlit side at around 300 degrees for a couple hours until the quick read thermometer read 165 or so. Oh yeah, I also brushed on some "PC Smokin' Habanero" (SP?) bbq sauce during the last 1/2 hour or so but that I probably could have skipped.
So this is a rocket mass heater. I've done some reading on these things. Very interesting. Did I read you also have an indoor one? This one, you burn in that opening, the gases/smoke go through the barrel, and the exhaust exits out igloo looking thing at the other end? I thought that the cooking was done on top of the barrel. What's this on top of the barrel here and how does it work? Sorry for all the questions, this looks fascinating.
I smell what you are stepping in. Schiracha (omg spelling?) is GOOD stuff. I love the chili garlic mixture. I'm going to have to try this recipe soon. Thanks for expanding on the recipe a bit. I always wing it too. I don't think I've ever cooked the same thing the same even twice even if I've cooked it 1000 times.
Got old smokey going again with brats. They are labeled as Apple brown sugar maple brats, so I am burning maple and apple under them. Waiting for the kabobs.
From Hy Vee right? Tried 5 of them 2 weeks ago,really like them.My favs are their green onion ones & the dutch apple ones that Fareway sometimes has.But the beer ones & plain are no slouch either.....
Sorry for the delay Andy, spending my time outdoors as much as possible lately. Anyway, yep, I heat my home with one too. You are looking at two systems in this shot, so the little oven is on top of one firebox and barrel, and the Weber is on top of another. They both exhaust after warming a long bench run so I can have heated seating. My smoker set up is a Weber, with a pizza stone diffuser inside. There's a 4" hole in the bottom of the Weber and a 4" hole in top of the barrel with an adjustable baffle. Since the combustion core burns so cleanly you can use wood as fuel and it cooks like charcoal, so I use little sticks of apple wood between the barrel and the Weber for the smoke. Here's a video where I describe it as I was figuring it out, I've refined it a bit since, but this is the working concept...
I've got a meat loaf and some asparagus going right meow. Beene will have the label removed from the can and go on in a short while.
So let me get this right. Your using an old grill and have converted it into a wood burning grill? How's it working and what are the tricks and times for something common? What a great idea!
The only real trick was drilling a couple extra holes at the bottom for air and adding the adjustable vent off of an old, broken webber. FYI, webbers work great with wood right out of the box!
Lol, my Weber Grill was about $900 out of the box. I think I'll wait til I can't fix it anymore on that one. I do see broken down grills being tossed all the time and wouldn't mind experimenting. What's the adjustable vent?
If you're going to go this route get an old grill with the cast aluminum base tub - all the other ones are being thrown away because the bottom of the grill is probably rusted out. It's funny how they build a grill to look all nice with a stainless lid and then all the components that see heat are made of thin sheet metal
Never thought of throwing steaks straight on the coals Grizz They get really crispy that way I assumes?
