Forum Moderator ROBERT L Posted May 23 Forum Moderator Share Posted May 23 (edited) The packaging said a roast. It looks like a tomahawk steak to me without the handle. It’s the first time I’ve done one of these we will see. Edited May 23 by ROBERT L 2 Quote Link to comment Share on other sites More sharing options...
2turbofords Posted May 23 Share Posted May 23 This for breakfast, smokin meat for dinner. Quote Link to comment Share on other sites More sharing options...
Esco Posted May 23 Share Posted May 23 the one good thing about living in cali 2 1 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted May 23 Author Forum Moderator Share Posted May 23 You guys are killing me. Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted May 23 Author Forum Moderator Share Posted May 23 Final results 5 Quote Link to comment Share on other sites More sharing options...
matt86m Posted May 25 Share Posted May 25 @ROBERT L that's a ribeye roast. Cut it between the bones and you have a ribeye steak. Either way, looks like you nailed it. 1 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted May 25 Author Forum Moderator Share Posted May 25 Thanks @matt86m all the wife remembered was it was a roast. Quote Link to comment Share on other sites More sharing options...
Happy Posted May 30 Share Posted May 30 Made a couple meatloafs. One with mushroom coating, and one with a ketchup coating. Turned out good. Makes great sandwiches. 3 Quote Link to comment Share on other sites More sharing options...
Happy Posted May 30 Share Posted May 30 Today I am preparing Pork Butt for pulled pork tomorrows pool party. Easy to cook overnight and shred today. It will go great with the homemade Cole slaw. 1 1 Quote Link to comment Share on other sites More sharing options...
Bansh88 Posted May 30 Share Posted May 30 Did some Coscto beef ribs couple days ago. Came out good, looked really good. 4 Quote Link to comment Share on other sites More sharing options...
Happy Posted May 31 Share Posted May 31 I got some pork ribs going this morning at 6am to go with the rest I'm making. 2 Quote Link to comment Share on other sites More sharing options...
Darkjuju Posted June 1 Share Posted June 1 I always forget the prep and the after but here is the middle of my Sunday cook, 3 racks of spareribs, 2 beef, 12 chicken thighs, a 2lb prime tomahawk we sliced up for sliders, a jalapeño and cheese stuffed pork fatty, and my beans. Missing the all the brats I added later. 5 Quote Link to comment Share on other sites More sharing options...
Lord of the Dunes Posted June 3 Share Posted June 3 Everything looks so awesome! All of you guys are killing it! 1 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 20 Author Forum Moderator Share Posted June 20 Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*. I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it. 2 Quote Link to comment Share on other sites More sharing options...
Bansh88 Posted June 20 Share Posted June 20 First time baby backs on the pellet. Did 250* with 3,2,1 method. Think I'll do 225 next time. They were delicious, regadless. 2 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 21 Author Forum Moderator Share Posted June 21 27 minutes ago, Bansh88 said: First time baby backs on the pellet. Did 250* with 3,2,1 method. Think I'll do 225 next time. They were delicious, regadless. What is the lowest temp you can smoke at? I can get mine down to about 140* I do that for 3 hours and then crank it to 225 till done. Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 21 Author Forum Moderator Share Posted June 21 The lower temp will allow the meat to take more smoke flavor. Quote Link to comment Share on other sites More sharing options...
Punchdrunk Monkey Posted June 22 Share Posted June 22 On 6/19/2021 at 5:31 PM, ROBERT L said: Did a Tri-tip a little different today. Smoked it till internal temp was 145*. Wrapped it in aluminum foil and cooked it for another hour at 350*. I the wife loved this version. And like a moron I didn’t take pictures of it sliced up. I just started eating it. How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? 1 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 22 Author Forum Moderator Share Posted June 22 9 minutes ago, Punchdrunk Monkey said: How did this turn out? Seems like it would of been done at 145IT, then to cook it another hour (at high temp)??? I would love too eat it at that temp. But I cooked it like a brisket one time and the wife loved it. Being wrapped in aluminum foil and having the apple juice in the foil it’s very juicy. If it was up to me I would eat it at 135*. 1 1 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 22 Author Forum Moderator Share Posted June 22 2 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 23 Author Forum Moderator Share Posted June 23 I’ve got a pellet smoker and if I can’t laugh at yourself then. 1 Quote Link to comment Share on other sites More sharing options...
Bansh88 Posted June 24 Share Posted June 24 On 6/20/2021 at 5:23 PM, ROBERT L said: What is the lowest temp you can smoke at? I can get mine down to about 140* I do that for 3 hours and then crank it to 225 till done. I've got the Pit Boss 1150. The lowest "S" smoke setting gets to about 180. I think the 250 was too got when wrapped and steamed too much. Quote Link to comment Share on other sites More sharing options...
mike dee Posted June 24 Share Posted June 24 Put the pellet smoker aside and purchased a 26” Weber Kettle with a SNS XL. Smoked two pork butts. No problem keeping temp at 225 with no fan/blower. This is what it looked liked 3 hours into the cook. Just can’t get that flavor out of the pellet grill. It’s flat out amazing. Using Kingsford charcoal and 3 wood chunks. Also through on some Armadillo eggs with pork shots. 5 Quote Link to comment Share on other sites More sharing options...
Forum Moderator ROBERT L Posted June 26 Author Forum Moderator Share Posted June 26 1 Quote Link to comment Share on other sites More sharing options...
CampfiresNbrews Posted June 27 Share Posted June 27 (edited) Ribs. It’s what’s for dinner Tonight. And I finally remembered to snap pictures. On to some cocktails and brews now Edited June 27 by CampfiresNbrews 3 Quote Link to comment Share on other sites More sharing options...
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