Smokin' Pete's BBQ

2 Nov 2015

The smell of Hickory in the afternoon

by Peter Jautaikis | posted in: Chicken | 0

What better way than to sacrifice a few chicken thighs. Trimmed the thighs of their excess skin and fat before rubbing roasted garlic extra virgin olive oil for the glue and dusting an appropriate amount of Lawry's Chicken & Poultry Rub on and under the skin. Wrapped the thighs in plastic and refrigerated for 4 hours.

Preheated my MAK 2 Star General wood pellet smoker-grill with Pacific Pellet Gourmet BBQ hickory wood pellets to 200ºF. Hickory smoked the thighs for 45 minutes - tweaked the MAK 2 Star to 375ºF until the Internal Temperature of the thighs reached 180ºF and rested under a loose foil tent 15 minutes before serving alongside fresh steamed green beans and a crisp green salad ... a great meal to get back in the saddle again.

15 May 2015

Where is Smoker Pete?

by Peter Jautaikis | posted in: Miscellaneous | 0

Where oh where is Smoker Pete you ask? I'm home and wearing out my wood pellet smoker-grills to tantalize my neighbors. Good thing pellet smoker-grills are so safe and easy to use cause if I were to, heaven forbid, start a fire there's just not any water in California to put it out!

So why am I not posting any new smokes and cooks? Who is benefiting from all the cooks? The answer is simple ... you my dear loyal and faithful Blog followers are going to benefit. Why you ask? Cause I'm in the process of writing a wood pellet smoker and grill cookbook which will be out and available in early 2016 - just in time for the BBQ season. Yes, you read right. Your humble pitmaster will be sharing up to 50 new and upgraded recipes for you to use on your pellet smoker-grill and/or any other barbecue pit that you prefer to use. Like my ole Pappy used to say "It's all good but some's just better than others!"

You pelletheads out there know what I'm talking about.

4 Apr 2015

Bacon Weave BLT

by Peter Jautaikis | posted in: Pork, Recipes | 0

Sometimes it's the simple things in life - Like a BLT. If you're like me you might be hard pressed to remember the last time you enjoyed a BLT. So when I saw a Facebook video detailing how to create a bacon weave to use for sandwiches I knew what I would do. If you love bacon, and who doesn't, then you might want to create your own bacon weave and maybe just enjoy a delicious Bacon Weave BLT of your own. The beauty of a bacon weave is that it guarantees Bacon in every bite. By all means, don't limit yourself to a BLT - Bacon adds that extra touch to any sandwich!!

2 Apr 2015

Smoked Pork Sirloin Tip Roast

by Peter Jautaikis | posted in: Pork | 2

I love the convenience of Costco Kirkland Swift Premium Pork Sirloin Tip Roasts. These 3 pound roasts are vacuum sealed and come in a package of 4. The small size is perfect for two and/or a small family. Pork lends itself exceptionally well to smoke absorption and I have found that Apple or Hickory work great. Today I chose Pacific Pellet Gourmet Apple wood BBQ pellets. One of the beautiful side benefits of low-and-slow BBQ is the beautify smoke ring that you'll produce. A smoke ring does little for the overall taste of the pork roast but it certainly looks impressive!

No need to trim the Pork Sirloin Tip Roast cause you can see from the photos they're naturally lean and void of any excess fat. These roasts are not like Pork Butts at all and most recipes call for them to be roasted at 350ºF. But I occasionally prefer to smoke one of these beauties and they turn out simply fabulous!!!

Rub the Pork Sirloin Tip Roast with Extra Virgin Olive Oil and Plowboys BBQ Bovine Bold. Wrap in plastic and refrigerate overnight.

Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF with Pacific Pellet Gourmet Apple wood BBQ pellets. Smoke the seasoned Pork Sirloin Tip Roast for approximately 3 hours until the Internal Temperature reaches 145º-150ºF. Rest the roast loosely under a foil tent for 15 minutes before slicing against the grain and serving.