Pork Shoulder Sammich

Thermoworks Collection

 

Brisket Chili

Last night I made some Brisket Chili out of some leftover meat I had in the freezer from a cook this Fall.

leftobver sliced brisket
leftover burnt ends
leftover pepper stout pulled beef with mushrooms, onions, peppers
diced tomatoes
tomato sauce
rotel
kidney beans
2 cans Guinness
Cholula chipotle sauce
chipotle pepper powder
jalapeno pepper powder
cumin
smoked bittersweet paprika
dry mustard

Cooked it on medium heat for about 3 hours stirring about every 30 minutes.

Pork Shoulder Nachos

What do you do with leftover pork shoulder?

Grill's Open

Pulled beef (chuck roast) with mushrooms, onions, red/green/orange/yellow bell peppers, jalapenos, garlic, and Leinenkugel's Vanilla Porter.

MAK 2 Star Brisket

What did you smoke this weekend after eating turkey on Thursday and Friday.  I smoked a 9 lb brisket flat today.  I had it on the MAK 2 Star for about 8 hours at 225° and then 3 hours at 250°.  It was probably about 20°-25° outside with the wind chill today.  It was about 205° internal temp when I pulled it and let it rest for 30 minutes before slicing it.  It was my first brisket on the MAK, and I am pleased with the results. 

 

Grill Collection

Over the years, I have transitioned from an inexpensive Kenmore/Charbroil propane grill, through electric smokers by Brinkman and Cookshack, other propane smokers by Brinkman and Smokey Mountain, to Weber propane grills.  Last year, I was introduced to pellet grills and bought a Traeger XL.  I enjoyed the flavor of the food that was made on it, but did not like the swing in temperatures and its lack of versatility.  This year I bought a Memphis Elite to get tighter temperature controls and some flexibility to cook at higher temps, and a MAK 2 Star General to add flexility to higher temps and cold smoking.  Here they are.

The new patio extension east end filled with cooking equipment.

The pellet grill trio - Traeger XL, MAK 2 Star, and Memphis Elite.

The newest addition to the lineup - MAK 2 Star.

Smoked Mac n Cheese

Someone posted this simple recipe on www.pelletheads.com.  I tried it this week, and thought it was pretty good.  And it was really easy which was what I was looking for in a recipe.

1 box of elbow macaroni
1/2 stick of butter
3 cups of milk
1 pint of heavy whipping cream
2 8oz bags of your favorite shredded cheese

Pour uncooked macaroni in 8x13 aluminum pan.  I used a stainless steel deep half pan that you can see in the pics.  Melt butter and pour over macaroni.  Pour in the remaining ingredients and stir.  You can add salt and pepper or other spices to taste.

Cook on grill at 250° for about 2 hours.  Sprinkle your favorite cheese over the top and brown the top in the broiler.

MAK 2 Star

On its way!

Memphis Elite Weekend Smoke

Last weekend, I cranked up the Memphis Elite to smoke some eats.  I set the smoker to 180° and loaded it up with the following for 2 hours.  I then turned it up to 225° for another hour when the pork and turkey were ready.  After another hour, the ribs were ready.

Sam's Club Apple Wood Smoked Bacon Pork Loin

Sam's Club Chipotle BBQ Turkey Tenderloin

4 Racks of Baby Back Ribs

Bad Bones BBQ - Grand Opening!!!

Bad Bones BBQ had their grand opening on Wednesday, June 27th.  The "Boneyard" is setup at Newhard Farms Corn Shed at 3250 Mauch Chunk Road in Coplay, PA.  Serving hours are 11am-6pm on Wednesday thru Saturday and 11am-5pm on Sundays.  They already have had to close early a few days because they sold out.

Be sure to stop by and get the best BBQ in Eastern Pennsylvania!!

Chicken Wings

My Traeger XL has become my grill of choice for chicken wings.  It fits a 10lb bag comfortably.  I set it to 300 degrees and let it get them good and crispy.  They then come off and get dunked in whatever sauce I am using that day, and go back on the grill for another 15 minutes or so.

Kicked Up Pepper Stout Beef

Here is my second attempt at the pepper stout beef.  The family and neighbors love this stuff.  Some say it is the best food I ever made and they raved about all of the other stuff for years.  This one got kicked up unintentionally by including the serrano pepper.

Cold smoking with oregano pellets for an hour

Cold smoking with oak pellets for an hour

Rubbed with McCormick's Texas hamburger seasoning

Put on the Memphis Elite at 225*

Amazin Tube Smoker with oak pellets.  This thing ran for about 7 hours with temps on the grill between 225* and 350*

The veggies - white onion; red, yellow, orange, and green bell peppers; jalapeno; serrano.  I did not realize the serrano was about 10x hotter than the jalapeno.  It really kicked up the heat on this cook.  I loved it.

Veggies sliced.  I then put on some rub, worchestershire, liquid smoke, and a bottle of Leinenkugel's Nut Brown Ale for each roast.

Chuck Roast reached 150* IT and went on top of the veggies and covered to cook at 350*

Chuck Roast finished and ready to be pulled to sit in the juices with the veggies

My new "favorite" sandwich.

Pepper Stout Beef (sorta)

Last Saturday, I made a variation of Pepper Stout Beef.  I originally found this recipe on www.Pelletheads.com.  The results were a hit with the wife and the neighbors.  I've been eating the leftovers all week.

I smoked the chuck roasts at 200* for about 6-7 hours until they reached an internal temp of 160*.  After that, I turned the grill up to 350*.  I placed the roasts in pans with the sliced up vegetables, some rub, some liquid smoke, some worcestershire, and a bottle of Beck's Oktoberfest.  They cooked for another 2 hours or so covered.  I then pull the foil off the pans to reduce down the liquid a bit.  I then pulled the beef and let sit in the veggies and broth.

Close up shot of the rubbed down chuck roast.

The two new rubs that I purchased at Sam's by McCormick's - Texas Smokehouse Burger and Cracked Peppercorn & Worcestershire Burger.

About 5-6 lbs of chuck roast on the 2nd rack on the Memphis Elite.

The Memphis Elite smoking away.

The modified ingredient list - mushrooms, 4 different colored bell peppers, onions, jalapenos, garlic, rub, liquid smoke, worcestershire sauce, and beer.

Close up shot of the ingredients in the pan waiting for the roast to get to 160*.

Pic of the final product and some polish sausages that I made with it.

A pic of the sandwich with some horseradish sauce.

Sandwich close up shot.