Search results

Another Napoleon user here. NG built in 500 series from 2007, no cover (CA weather again). Only that has gone out is the ignitor and a butane lighter takes care of that.

Appetizers, not shown included cheeses I smoked in January. Started off with my wife's riff on a bird's nest salad. 2.5lb "steak" from a 17lb standing rib roast smoked 225-250 on the RT-700. It took 1 1/2 hours to get to 118, dinner was late -- my guests are used to it --126 when I cut it...

@Jim6820 Brings up an interesting point (pun intended). Most people use thermometers in our solid meat cooks. Do you treat your solid meat with a thermometer probe in it as ground meat?** For pork butt and brisket it doesn't matter, but what about that Prime Standing Roast. I know I don't and...

I use the below recipe, but I skip the rice and tortillas. I cooked on the RT-700 once an stove top once. I didn't notice any smoke flavor when done on the smoker maybe the dutch oven is too tall to pick up any smoke flavor...

That's exactly what I'll be cooking, chili Colorado.

Meat is just post processed vegetables.

Yes, those match the last table in the link I provided a few days ago.

It's actually not that rare. According to Consumer Reports "Currently, a chicken processing facility is allowed to have salmonella in up to 9.8 percent of all whole birds it tests, 15.4 percent of all parts, and 25 percent of ground chicken." If you cook 100 whole chickens and assuming that...

For those pulling before 160, I use these charts. https://www.canr.msu.edu/smprv/uploads/files/RTE_Poultry_Tables1.pdf

I miss seeing the B-52s and F-104s (??) flying out of Griffiss AFB and the occasional sonic boom. I don't miss the snow (Sacramento area now). While it was still an active base, I had a soccer game on the base and made a wrong turn. Ended up at the guardhouse at the end of the runway...

And today, first attempt at cold smoking salmon that's been curing for 3 days and then drying out overnight and cheese. Also some baguettes I made for Christmas Day. Can you tell which was the first baguette I ever made? They were crunchy on the outside and soft on the inside, no complaints.

Christmas Eve was a choice standing roast. It was on sale for $6/lb with coupon. Butcher asked how much and my wife said a big one, 17lbs later.... I cut a 3 bone roast and that was 8 pounds, there's a few pounds cooked, vacuumed sealed and in the freezer and four 2+lb steaks vacuumed sealed...

No that sounds good. Sounds like I have something to try next weekend.

This recipe from virtualweberbullet has been my go to for years. I use it on my RT700 now. Interesting everyone talking about turkey breasts, everyone at my table wants dark meat so it's thighs for T-day and legs (for me) for the Friday-Sunday football games. The turkey breasts come out fine...

<snip> Hey, that's my grill's name.

MIL birthday party today. Twice baked potatoes, mac&cheese, beef tenderloin (Cattlemen's Grill Smoky Chiplote -- had to use it she got it for me for my birthday), elotes (Meat Chrurch recipe with some modifications since I don't have his rub and somehow forgot the cilantro when shopping) and...

I've used this on my gas grill, haven't tried on smoker. I like things spicy so I probably doubled the habernos/scott bonnets https://www.chilipeppermadness.com/recipes/jerk-marinade/#wprm-recipe-container-13416