Smoked Tri-Tip Roast & Brats on the GMG Davy Crockett
Does it get any better than a Smoked Tri-Tip Roast with some Johnsonville Brats for appetizers? I think not! The best of both worlds ...
Smoked to perfection (medium rare) using a Frog Mat to prevent sticking to the grill.Share this with your friends:
Smoked Fresh Tuna on a Pellet Grill
To date I had only eaten canned Tuna and never gave fresh Tuna much of a thought. After smoking some fresh Tuna I look forward to experiencing this delicacy more often using varied recipes. Found the smoked Tuna to be a tad less moist than smoked Salmon but none the less exquisite!!
Received two thick filets of fresh Tuna from a friend at MAK Grills and decided to smoke the Tuna using a simple time honored recipe which I've used many times for Salmon. Due to it's thickness I chose to slice the filet in half and cut into even sized pieces.
Marinated the fresh Tuna in a gallon sized ZipLoc bag using Mr Yoshida's Sweet Teriyaki Original Gourmet Marinade & Cooking Sauce for 4 hours in the refrigerator making sure to rotate the Tuna hourly to ensure even application.
Patted the marinaded Tuna dry with a paper towel before drying the Tuna, uncovered, in the refrigerator for at least one hour until the surface of the fish became dry and matte-like to the touch.
Preheated the Green Mountain Grill Davy Crockett to 180ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets. Smoked the Tuna at 180º for an hour and then increased the pit temperature to 250ºF until the internal temperature of the Tuna reached 145ºF.
The Money $Shot$ ... Scrumptious - to say the least!!
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MAK 2 Star General Wood Pellet Smoker-Grill Upgrade – Part 1
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Fresh Chinook Salmon on a Wood Pellet Grill
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Oregonian Organic Free Range Chicken Quarters!!
When I delivered my MAK 2 Star Wood Pellet Smoker-Grill to Dallas Oregon for an upgrade I had the pleasure of meeting Katrina. I want to thank Katrina for sharing one of her chickens, eggs, and duck eggs with us. She offered us Rabbit and Goat's milk but being a wuss I declined the later. Last time I ate Bugs Bunny was in the 1950s when I lived in France and I've never had Goat's milk but it's my understanding that it's really good.
So I defrosted what I thought were 2 chicken halves but instead turned out to be 2 chicken quarters. Man oh Man ... I would have hated to run up against this monster in a dark alley!! 
... this picture does not do these quarters justice - they were humongous 
Rubbed the quarters on and under the skin with Roasted Garlic Extra Virgin Olive Oil and seasoned them with Lawry's Chicken & Poultry Rub. Wrapped in plastic and refrigerated for 4 hours.
