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[sherpa]

Trying something different today. Half with Nashville Hot rub and half with SPG/hint of mediterranean rub. Let's see how they turn out. . Going for no-wrap this time.

After about 5 hours @ 200 and 30 minutes @ 250! It wasn't fall of the bone but very tender.

 

[SmokeOCD]

Cochinita Pibil
The pork recipe is from SeriousEats, the Mexican Rice is from allrecipes.
First time for both; Once Upon a Time in Mexico is on Pluto non-stop lately, where Johnny Depp orders
Cochinita Pibil wherever he goes. It's kinda funny - took a trip to Mexico, this stuff was on the menu...
So good - had to come home and make it myself. No significant increase in cost vs regular pulled pork.
$2.50 for the pack of banana leaves. $.99 for some annato. Everything else is likely to already be in your
spice cabinet. Highly recommended - the banana leaves keep it super moist over 12 hours in the smoker , and they do add their own flavor to the meat as well.

 

[MOSmoke]

Cochinita Pibil
The pork recipe is from SeriousEats, the Mexican Rice is from allrecipes.
First time for both; Once Upon a Time in Mexico is on Pluto non-stop lately, where Johnny Depp orders
Cochinita Pibil wherever he goes. It's kinda funny - took a trip to Mexico, this stuff was on the menu...
So good - had to come home and make it myself. No significant increase in cost vs regular pulled pork.
$2.50 for the pack of banana leaves. $.99 for some annato. Everything else is likely to already be in your
spice cabinet. Highly recommended - the banana leaves keep it super moist over 12 hours in the smoker , and they do add their own flavor to the meat as well.
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Love that movie (Robert Rodriguez flicks in general). I’ve made it in the oven years ago from the Rodriguez’s recipe in the special features on the dvd. Going to have to try this on the Bull. Thanks for sharing!

 

[cooleybird]

Cochinita Pibil
The pork recipe is from SeriousEats, the Mexican Rice is from allrecipes.
First time for both; Once Upon a Time in Mexico is on Pluto non-stop lately, where Johnny Depp orders
Cochinita Pibil wherever he goes. It's kinda funny - took a trip to Mexico, this stuff was on the menu...
So good - had to come home and make it myself. No significant increase in cost vs regular pulled pork.
$2.50 for the pack of banana leaves. $.99 for some annato. Everything else is likely to already be in your
spice cabinet. Highly recommended - the banana leaves keep it super moist over 12 hours in the smoker , and they do add their own flavor to the meat as well.
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[chadinsc]

i made a bunch of pulled pork in the 700. left 2 are 7lbs each right three was all in the 10s. made them for a retirement party for my father in law. he retired friday after 42 years!

 

[cooleybird]

First reverse sear on the 700. Even at 180°, the thick Prime ribeyes got to temp -10° in just over an hour, and I was about an hour ahead. Covered and left on top of the hopper lid almost an hour while the potatoes baked, then blasted on high. My MR was a little more medium, but the flavor was tremendous.

And Lucy enjoyed a little fat as well.

 

[Waterboy]

Did up a couple of boneless, skinless chicken breasts on the Bullseye tonight, mostly on the GrillGrates. They turned out tender, juicy and flavorful. Not my favorite part of the chicken (I’m a thigh guy) but these were really good.

 

[Jarrow]

Made pizzas using America’s Test Kitchen dough and Round Table Pizza copycat sauce. So freakin’ good!

 

[Greg Jones]

Anyone have any experience with a mini-brisket flat like this? I picked this up in the discount counter of Kroger, going to smoke this weekend. The marbling looks fantastic.

 

[Waterboy]

@Greg Jones I don’t have any experience with a flat that marbled but I’d buy one like that every time. Make sure you let us know how it goes.

 

[Jim6820]

Oh yeah, @Greg Jones, that is a well-marbled flat. I usually don’t buy just the flat, but I’d sure buy that one. Good luck with your cook. Let me know when it goes on the grill so I can fire up the ol’ Ferrari and head your way.

 

[sweeter94626]

Today I thought I'd try something different .... a Panless Meatloaf (that's no PAN ..... but it was painless too)
Mixed the Ground Sirloin with Ground Pork ( 4 to 1 )
Added an Egg, chopped Onion and Mushrooms
Salt, Pepper and Ground Garlic
Mixed that all together and let sit overnight in the Frig
Pressed out four, 4 pound Sheets
Rolled two up with a Colby/Jack Cheese Blend
One with Mozzarella and one plain (no cheese)
Wrap each into a Cooking Mat and "stitched" them closed with a Skewer

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Meatloaf

225

4 - 4.5 hours

160

Chopped Onion and Mushrooms, 1 Egg/4 lb, Salt, Ground Pepper and Garlic

4 to 1 Beef to Pork

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No Glaze, just Smoky goodness

Looks amazing!!

 

[RattleR]

Tried the smoked cream cheese. Letting it stand until tomorrow. If it turns out ok I will have learned something from this one.

 

[Greg Jones]

Tried the smoked cream cheese. Letting it stand until tomorrow. If it turns out ok I will have learned something from this one.

Looks great! I really like smoked cream cheese, but it’s a balance thing IMO. Easy to overdo the smoke flavor so that it overpowers the cheese.

 

[RattleR]

Looks great! I really like smoked cream cheese, but it’s a balance thing IMO. Easy to overdo the smoke flavor so that it overpowers the cheese.

That is good to know. Hope I didn't over do. 30 mins @ 180, 30 mins @ 200, 60 mins @ 225 then off. Surface temperature was 160 F on the top side. Thermal gun reading.

 

[SmokeOCD]

I was going to show two pizzas at a time on the 1070, but the pampered chef stone didn’t like 500. The cheap stone that came in a kit survived. Anyway, first time with fresh pizza on the grill, very nice, good smoke great crust.
I think I may need a different dough, current recipe has butter- pretty black, but still very tasty.

 

[SmokeOCD]

Breakfast Pizza! The griddle is actually better than the pizza stones I had in there yesterday. I have a lodge cast iron griddle and sear grates on the shelf above for heat sinks.

 

[FF Cory]

Looks great! I really like smoked cream cheese, but it’s a balance thing IMO. Easy to overdo the smoke flavor so that it overpowers the cheese.

I like to smoke the cream cheese as well but I use it in pimento cheese. It gives it a nice balance to the sharp cheddar and pimentos(grilled red peppers) used in it.

 

[Greg Jones]

I like to smoke the cream cheese as well but I use it in pimento cheese. It gives it a nice balance to the sharp cheddar and pimentos(grilled red peppers) used in it.

I’ll have to try the smoked CC In pimento cheese. I’m one of the few people I’ve ever heard of that uses cream cheese in pimento cheese.

 

[FF Cory]

Pulled it from the RT-340 at 108F internal temp…

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…and, moved it to the gas grill for a sear.

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Pulled it from the gas grill at 130F internal temperature and rested it for 20 minutes in my insulated cooler. It came out a perfect medium rare; 135F.

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Served up with a baked potato and my wife’s specialty, broccoli/grape/bacon salad, it was tasty. A glass of nice Rioja from the Basque Country of Spain was the finishing touch.

WOW!!!