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  1. #76

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    Noharley, that setup looks professional!

  2. #77
    Join Date
    Jun 2013
    Location
    Western Montana
    Posts
    2,252

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    Man. It all looks so good!
    “It is well to go all out sometimes.” - Elers Koch

  3. #78

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    Every dad in America: "Close the door, we're not trying to cool the outside!"

    Harley: "Hold my Chateau Pierre de Montignac & watch this."
    get over it commies..
    JWP58

  4. #79
    Join Date
    Mar 2013
    Location
    Coloado Springs
    Posts
    2,116

    Default

    Whatever brand one chooses, pellet smokers are the real deal to me. I like the "romance" of OG wood-fire, side firebox setups but it is hard to beat an electronic thermostat with the set it and forget it convenience.
    "Never apologize for being a Patriot!"

  5. #80

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    Jealous!!! That PitBoss 820 is on sale at Sportsman's...I already couldn't get it off my mind...Thanks Harley...

  6. #81

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    Quote Originally Posted by Ben Lamb View Post
    Every dad in America: "Close the door, we're not trying to cool the outside!"

    Harley: "Hold my Chateau Pierre de Montignac & watch this."
    ...Signature worthy
    Last edited by Festus; 06-07-2018 at 11:14 AM.

  7. #82

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    Pork loin on the pellet grill today, turned out really good!

  8. #83
    Join Date
    Aug 2016
    Location
    Bitterroot Valley, MT
    Posts
    1,454
    Blog Entries
    1

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    Did a brisket I've had in the freezer for 2 years today. Took 9 hours, but was one of my best. This is the before. The after didnt happen because when I let it test the wife cut it up for dinner.
    "There are no words that can tell the hidden spirit of the wilderness, that can reveal its mystery, its melancholy, and its charm." ~TR

    "He was a mighty hunter before the Lord." ~Genesis 10:9

  9. #84
    Join Date
    Mar 2011
    Location
    eastern Washington
    Posts
    3,474

    Default

    Did 6 tri-tip roasts on the smoker today. They were pretty popular at the Father's Day get together.
    Being defeated is a temporary condition, giving up is what makes it permanent.

  10. Default

    Fishing4sanity- How long and what temp you doing tri-tip at? I live in the town that made the tri-tip cut popular and cook it quite often. Although we cook it over an oak BBQ fire.

  11. #86

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    I've done two tri-tips. IIRC it was around 3hrs at about 300º. Temp got away from me a bit. Remote meat thermometer, so I just cook to the desired temp.

  12. #87

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    Moose Brisket

    The meat has zero fat.

    Night before, put in brine of a little salt & 2 bullion cubes.
    Next morning injected with some of that brine.
    Spinkled salt, pepper, garlic, paparika.
    Covered with bacon for fat drippings. Toothpicks to keep bacon from curling.

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    Masterbuilt smoker, smoked with apple wood 4 hours at 250.
    Wrapped in heavy duty foil, with 1/4 cup brine juice. Wrapped tight.
    Another 5 hours at 250. Knife was sliding in like soft butter.

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    Came out very moist. Dang tasty!

  13. #88

    Default deer ribs and chicken legs

    I usually grind up or crock pot deer ribs but the meateater recipe had me wanting to try this. I pressure cooked them for 20 min at 10psi. then smoked them for about an hour adding a cider vinegar mop to them. They turned out very good and tender.
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    “To the man that has never followed the trails of the traplines, I can only say, “You have missed much” You will find him rich in health, happiness, and the things of life that are most worthwhile, and mellow with the memories of a life well spent in God’s great, clean outdoors…Ah, for the life of a millionaire, say some-but just let me stay a trapper.”
    Bill Nelson - Outdoorsman Extraordinair

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