Advertising Member Seatofmypants Posted April 21, 2020 Advertising Member Share Posted April 21, 2020 15 hours ago, ckf said: @Seatofmypants When is the new rub going to be ready? They should be blending today and bottling at the start of tomorrow. I'm still gunning for May 1st for release. Here is the progression on some ribs last night LOL. 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 21, 2020 Author Share Posted April 21, 2020 5 minutes ago, Seatofmypants said: They should be blending today and bottling at the start of tomorrow. I'm still gunning for May 1st for release. Here is the progression on some ribs last night LOL. Send some along as soon as you get it. The new pellet grill will be here next week and I want to get some pics of the packaging while the grill is still newish looking. Quote Link to comment Share on other sites More sharing options...
Advertising Member Seatofmypants Posted April 21, 2020 Advertising Member Share Posted April 21, 2020 11 minutes ago, ckf said: Send some along as soon as you get it. The new pellet grill will be here next week and I want to get some pics of the packaging while the grill is still newish looking. I will! I am trying to get empty packaging and put my blends in them for pics. Trying to get a head start on the promo part. I'm going to snap a few pics for the shelf talkers and sales sheet. Quote Link to comment Share on other sites More sharing options...
ckf Posted April 29, 2020 Author Share Posted April 29, 2020 How many pounds of pellets should I expect to use for a 10 hour cook in a pellet grill? Quote Link to comment Share on other sites More sharing options...
Big Crappie Posted April 29, 2020 Share Posted April 29, 2020 Damn those ribs look good!!! Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 29, 2020 Share Posted April 29, 2020 49 minutes ago, ckf said: How many pounds of pellets should I expect to use for a 10 hour cook in a pellet grill? Lots of variables, but I usually figure 1 pound per hour on lower settings. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 29, 2020 Author Share Posted April 29, 2020 1 minute ago, dz246 said: Lots of variables, but I usually figure 1 pound per hour on lower settings. I figured there were. I'm just looking for a ballpark. Thanks Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 30, 2020 Share Posted April 30, 2020 Chunky pork butt! Neal 5 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 2, 2020 Author Share Posted May 2, 2020 Just did the assembly and burn in on the new Camp Chef pellet grill. Max temp hovered around 470. If it wasn't so windy it would probably hit 500. 6 Quote Link to comment Share on other sites More sharing options...
dz246 Posted May 2, 2020 Share Posted May 2, 2020 Now back it down to 250, and throw a pork butt on to season it.... Quote Link to comment Share on other sites More sharing options...
ckf Posted May 2, 2020 Author Share Posted May 2, 2020 1 minute ago, dz246 said: Now back it down to 250, and throw a pork butt on to season it.... Will cut up pork butt do? It's at 220 with two big chunks of boneless country style ribs. 2 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted May 2, 2020 Share Posted May 2, 2020 i'm throwing some 2+ inch thick ribeyes on my traeger in about 90 minutes, they are sitting on the counter seasoned with some salt pepper and garlic coming up to room temp. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 2, 2020 Author Share Posted May 2, 2020 5 minutes ago, Angry ginger said: i'm throwing some 2+ inch thick ribeyes on my traeger in about 90 minutes, they are sitting on the counter seasoned with some salt pepper and garlic coming up to room temp. Are you reverse searing them? Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted May 2, 2020 Share Posted May 2, 2020 2 minutes ago, ckf said: Are you reverse searing them? yup 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 2, 2020 Author Share Posted May 2, 2020 Probe says it's at 140. Unfortunately I had to resort to a Pit Boss rub, @Seatofmypants 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted May 2, 2020 Platinum Contributing Member Share Posted May 2, 2020 35 minutes ago, ckf said: Probe says it's at 140. Unfortunately I had to resort to a Pit Boss rub, @Seatofmypants Looks good!! 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 2, 2020 Author Share Posted May 2, 2020 I just added the magic sauce 4 Quote Link to comment Share on other sites More sharing options...
motonoggin Posted May 3, 2020 Share Posted May 3, 2020 (edited) We're cleaning out the freezer so I decided I'd take a stab at some reverse sear on an chuck steak/roast as well as an English roast. The Chuck was just over 2# and the English just over 3.5# Rubbed with salt, pepper, garlic, etc. Smoked them at 200 for 2 and 3.5 hrs respectively. Pulled them at 130. Wrapped and let them rest for 20-30m after taking off the smoker. Then I seared them in a pan with half and half butter and olive oil to 140, then rested them again. The English hit 145 as it rested for perfect med rare. Didn't get pics of the chuck but it was awesome. This is the English roast after trimming and slicing. Fuckin amazing. Edited May 3, 2020 by motonoggin 5 Quote Link to comment Share on other sites More sharing options...
f7ben Posted May 3, 2020 Share Posted May 3, 2020 Oh that looks nice....if you could clean the carving board up a little before your pics We’d appreciate it though 3 Quote Link to comment Share on other sites More sharing options...
Zambroski Posted May 3, 2020 Share Posted May 3, 2020 10 hours ago, f7ben said: Oh that looks nice....if you could clean the carving board up a little before your pics We’d appreciate it though Honestly! Looks like a 9 on the delicious meter but the presentation score is a solid 2. Is that a fucking lime? Quote Link to comment Share on other sites More sharing options...
ckf Posted May 3, 2020 Author Share Posted May 3, 2020 Trying the gril feature tonight with some burgers. A little Memphis Soul at the end for flavor? 3 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted May 3, 2020 Share Posted May 3, 2020 26 minutes ago, ckf said: Trying the gril feature tonight with some burgers. A little Memphis Soul at the end for flavor? Dang,you all fancy. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Shifty Posted May 3, 2020 Platinum Contributing Member Share Posted May 3, 2020 I ran my new smoker today also. Did up a nice batch of brookies that we caught last night. Came out excellent. Ate the smaller ones as they came out lol. 5 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 3, 2020 Author Share Posted May 3, 2020 6 minutes ago, Shifty said: I ran my new smoker today also. Did up a nice batch of brookies that we caught last night. Came out excellent. Ate the smaller ones as they came out lol. Nice catch Scott Brook fishing is about the only fishing I enjoyed as a kid. We would try to catch a ride to thr top of Mt Road and fish our way back down. Anything above the green bridge were natives. Catching 50 between a couple of kids wasn't uncommon . Quote Link to comment Share on other sites More sharing options...
ckf Posted May 3, 2020 Author Share Posted May 3, 2020 24 minutes ago, Woodtick said: Dang,you all fancy. Works great! Burgers cooked fast without any flare ups. 3 Quote Link to comment Share on other sites More sharing options...
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