14 Jun 2014

Have GMG Tailgater will Travel

by | posted in: Miscellaneous | 0

Going on the road with the RV, trailer, tent, and/or a ball game does not mean you can't take your best foods and recipes with you. Green Mountain Grill introduced their Davy Crockett Ultimate Tailgater which is perfect for use on the road and/or at home.

Ingredients:

  • 4 lbs 78/22% lean ground Beef
  • 4 eggs
  • Italian Bread Crumbs
  • Tomato Sauce
  • Diced Onion and Red Bell Pepper
  • Garlic, salt, pepper to taste

Instructions:

  • Mix all ingredient
  • Split meat into 2 equal parts
  • Form 2 meatloaves
  • Wrap in plastic and refrigerate for 2 hours

The Davy Crockett Pellet Grill easily handles the 2 pound meatloaves.Preheat the grill to 210ºF and smoke the loaves for 1 hour at 210ºF.

Increase the Davy Crockett pit temperature to 375ºF until the internal temperature reaches 160ºF+.  Rest the meatloaf for 15 minutes under a foil tent before serving.

The ultimate outdoor kitchen. On the Sacramento River in Rio Vista California fishing for Striped Bass and Catfish while smoking two meatloaves in the Davy Crockett to share with friends.

Roasted Pork Butt
Smoked Pork Butt Roast
Pork Butt Roast
12 Jun 2014

Smoked Pork Butt Roast

by | posted in: Pork | 3

Pork Butt Roast

 

One of the characteristics of a Pork Butt is that it will go into a stall around an Internal Temperature of 160ºF. Depending on your cooking temperature and the size of your Pork Butt it may takes hours to overcome the stall. Cooking the Pork Butt at higher temperatures like 350ºF and/or double wrapping in heavy duty foil allows for a quick transition through the stall.

Unlike pulled pork which requires taking the Pork Butt to an Internal Temperature of 200º-205ºF you only need to take the Pork Butt Roast to 187ºF. There is also no need to FTC (Foil, Towel, Cooler) the Pork Butt for 3-4 hours since it will not be pulled. You only need to rest the roast for 30 minutes before slicing. Why 187ºF you ask? It’s a temperature of a recipe I learned at a BBQ cooking school from a stick burner and after I tried it myself I found that there was no need to change the recipe.

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8 Jun 2014

Claussen-Style Garlic & Dill Knockoff Pickles

by | posted in: Miscellaneous | 1

Claussen-style pickles

I’ve always been a fan of Claussen pickles.  I tolerate some of those other dill pickles but I always levitate back to Claussen.  Why?  It goes back to the early 1960s when I was about 12 years old and worked at a Deli sweeping floors.  My salary … I could eat whatever I wanted and I chose Deli Pickles that came in those big barrels!  Yup, I was hooked.

I searched and chose 6 Claussen-style Knockoff recipes which I morphed into my own.  Unlike canning, pickling does not require boiling the crispy goodness from your pickles and can be stored/kept in your refrigerator for up to a year.  Presuming they taste OK, mine won’t last that long!!

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Smoked Salmon and Brats
19 May 2014

Herb Roasted Turkey Roast

by | posted in: Turkey | 0

A Foster Farms Roasted Herb Fresh Turkey Breast Roast is a quick and delicious way to enjoy the benefits of Turkey.  I normally prefer Bone-In Turkey Breasts but boneless Breast Roasts work just as well.

Picked up a pre-marinated, with 100% all natural ingredients, 3 pound Turkey Roast at Costco.  Foster Farm guarantees that their poultry products are always fresh.

I like to use reusable/food safe/freezer safe/resistant to 600ºF Hot Cooking Bands to pull my roasts together rather than cooking twine.  Once you use them you'll see why.

Preheat the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 200ºF with Pacific Pellet Hickory Gourmet BBQ pellets.

Hickory smoke, skin side up, the Turkey Breast Roast for an hour before raising the BBQ pit temperature to 350ºF.

Roast until the internal temperature, measured with an instant-read-thermometer in several places, registers 170ºF.  Rest the Turkey Roast under a foil tent for 15 minutes before serving.

Carve the Turkey Breast against the grain and serve.  The Money $Shot$ ... Smoked Turkey Breast Roast with a side of steamed sweet potatoes and corn on the cob.

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