JL Sargent Posted March 2, 2014 Share Posted March 2, 2014 (edited) Well, I've got a brisket going along with roasting some poblano peppers. I'm gonna be eating good later! Some of you may remember that I bought a Traeger Pellet Grill. Well my dad had to have it so I picked up this USA made Englander. http://englanderstoves.com/pelletgrills.html Edited March 2, 2014 by JL Sargent 2 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 2, 2014 Share Posted March 2, 2014 Nice! I picked up a couple of things to grill at a Cajun meat market when we went to tour the tabasco plant last week. I'm about to fire up the grill myself as soon as I finish this martini Quote Link to comment Share on other sites More sharing options...
joessportster Posted March 2, 2014 Share Posted March 2, 2014 Nice.........Who makes the smoker in the pics, I plan on one day building the UDS (ugly drum smoker) Quote Link to comment Share on other sites More sharing options...
USNRET Posted March 2, 2014 Share Posted March 2, 2014 Fajitas here Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted March 2, 2014 Share Posted March 2, 2014 Fresh boudain and Cajun chicken patties. Quote Link to comment Share on other sites More sharing options...
JerolW Posted March 2, 2014 Share Posted March 2, 2014 How are you keeping your papers dry? jerol 1 Quote Link to comment Share on other sites More sharing options...
Boxx Posted March 2, 2014 Share Posted March 2, 2014 Well, I've got a brisket going along with roasting some poblano peppers. I'm gonna be eating good later! Some of you may remember that I bought a Traeger Pellet Grill. Well my dad had to have it so I picked up this USA made Englander. http://englanderstoves.com/pelletgrills.html Those peppers will be really good with your brisket.... Quote Link to comment Share on other sites More sharing options...
Mallette Posted March 2, 2014 Share Posted March 2, 2014 Well, much as I love Texas BBQ I am pleasing the wife today with a whole pork shoulder for pulled port, NC style. Splitting the difference between here and there with a Memphis tomato/mustard/vinegar sauce of my own devising. Just put it in the smoker for the last couple of hours to "pull it together" and get a bit of apple wood smoke into it. It's been in there since 7AM so I think it's going to make it for supper! Don't know how it will taste but it smells like downwind of heaven... Dave Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted March 2, 2014 Author Share Posted March 2, 2014 The smoker is made by England's Stove Works, Inc. I included a link to their website in my first post. Anyway we just had the "flat" portion of the Brisket for supper and it was mighty fine. That along with the stuff poblanos and refried beans. We even had a little strawberry shortcake for dessert. Now I will let the nose of the brisket go for a couple of more hours. Make some good sandwiches with that this week. Quote Link to comment Share on other sites More sharing options...
USNRET Posted March 2, 2014 Share Posted March 2, 2014 Linky to our family's BBQ sauce. Mainly for ribs, try it on boneless country style pork ribs Quote Link to comment Share on other sites More sharing options...
jason str Posted March 3, 2014 Share Posted March 3, 2014 Linky to our family's BBQ sauce. Mainly for ribs, try it on boneless country style pork ribs Boneless country ribs is what i made for dinner with fried rice & corn on the cob. Dam good too. Sunday is my day to cook. Quote Link to comment Share on other sites More sharing options...
Mallette Posted March 3, 2014 Share Posted March 3, 2014 Dangit...all this making me really hungry and pork is still only 174 degrees. Dave Quote Link to comment Share on other sites More sharing options...
Schu Posted March 3, 2014 Share Posted March 3, 2014 (edited) Oh no you did not, I just walked in the house this very minute with the same... Exactly the same thing using indirect and a weber! and on the seventh day, god created Brisket...Over cast day here... looks like gojira. Edited March 3, 2014 by Schu 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 How are you keeping your papers dry? jerol It's tough, better with a huge pipe and a bunch of lighters. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 Got some chicken going right now, probably not halfway done started it late. I love brisket, the last one we did for some reason had way more fat than normal, just a bad one I guess ? Brisket use to be cheap no one really wanted it, not anymore it was around $35. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 Some of you may remember that I bought a Traeger Pellet Grill. Well my dad had to have it so I picked up this USA made Englander. It's good to be Dad. How is the Englander doing, went to read about it and found out it's almost completely automatic, very convenient. From looking at your pic I had no idea it was controlled like that, it even can even grill if your in a rush, is that part gas ? Nice looking setup. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 Well, much as I love Texas BBQ I am pleasing the wife today with a whole pork shoulder for pulled port, NC style. Splitting the difference between here and there with a Memphis tomato/mustard/vinegar sauce of my own devising. Just put it in the smoker for the last couple of hours to "pull it together" and get a bit of apple wood smoke into it. It's been in there since 7AM so I think it's going to make it for supper! Don't know how it will taste but it smells like downwind of heaven... Dave What temp do you like to bring it to ? Found an easy way to pull it, I made one from SS it's just like in this link. It works great, you can shred two butts in about 1 min http://www.porkpuller.com/ Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 I plan on one day building the UDS (ugly drum smoker) Built one for a nephew and tried it before I gave it to him. I was very surprised how stead the temperature stays and how long it cooks without touching it. Quote Link to comment Share on other sites More sharing options...
The Dude Posted March 3, 2014 Share Posted March 3, 2014 You all suck, Its dam cold here. So chili for me. looks like gojira Thats one of my fav. metal bands. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted March 3, 2014 Moderators Share Posted March 3, 2014 You all suck, Its dam cold here. So chili for me Was about perfect here today sunny and 75, now 9:50pm it's 68, summer is not far away. Chicken was good, made some wraps with fresh spinach and a little teriyaki sauce. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.