Roaster Chicken
Green Mountain Grill
Chicken
Chicken Roaster
Smoked Chicken
16 Mar 2014

GMG Davy Crockett whole Smoked Chicken

by | posted in: Chicken | 25
Scrumptious Hickory Smoked Roaster Chicken

This behemoth Roaster Chicken weighed in at 5½ pounds! My local SaveMart had Foster Farms fresh roasters on sale for 99¢/lb ... I couldn't pass it up. Rubbed on/under the skin with Roasted Garlic EVOO and Lawry's Perfect Blend Chicken & Poultry Rub. Wrapped in plastic and refrigerated for 5 hours.

Preheated the Green Mountain Grill Davy Crockett Smoker-Grill to 225ºF with Pacific Pellet Gourmet Hickory pellets. Smoked the chicken for an hour. Used a roaster rack for easier handling and an aluminum pan to catch the drippings.

Raised the temperature to 375ºF and roasted the chicken until the thickest part of the breast reached an internal temperature of 170ºF. As always, cook to temperature not time but this yardbird took almost 4 hours to come to temp.

Don't be fooled into thinking that cooking a whole chicken will take close to the same amount of time that it takes to cook chicken parts. This bird took nearly 4 hours but when using this method on breast, drumsticks, or thighs it only takes 2 hours.

24 Feb 2014

Paleo Smoked Pork Tenderloin

by | posted in: Pork | 0

Pork Tenderloin

Hickory smoked Pork Tenderloin, Spaghetti Squash, and steamed Asparagus … great Paleo combo.  After all the years of smoking/cooking Pork I have to wonder why I never grabbed a Pork Tenderloin before now!  Sure, I’ve done Pork Loins, Chops, Butts, Hams, and other cuts, etc but I always passed on the Tenderloin.  Well I won’t be making that mistake again.  Now I know how and why it got its name … “Tenderloin” … This is the tenderest cut of Pork I’ve ever enjoyed and from now on will be a regular protein delicacy on my list of Paleo recipes.

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Paleo Chicken Drumsticks
23 Feb 2014

Paleo Roasted Chicken Drumsticks

by | posted in: Chicken | 0

Paleo Chicken Drumsticks

Combining my new found Paleo lifestyle with my passion for smoking meats and cooking is a match made in heaven.  I get to improve my health, lose weight, and eat great food.  To date, in 6 weeks, I’ve trimmed off 23 pounds!  Yes, I have a ways to go but for the first time in a long while I’m seeing positive results and feeling great doing it.

I don’t profess to be a Paleo lifestyle expert by any means!  I leave that to the professionals and those who think they are.  I’m not a Paleo purist and subscribe in general to the 80/20 theory.  I adhere to Paleo 80% of the time while allowing myself some wiggle room 20% of the time.  Like most people, I’ve struggled with my weight for decades and have tried many diets/fads … losing weight – only to gain it back – over and over again!  What I do know is how to smoke/cook.  So enjoy my Paleo posts and bear in mind that if you’re looking for expert Paleo advise then please search elsewhere.  But if you’re looking for great recipes, info, techniques, etc you can apply to your Paleo lifestyle then read on!

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Seasoned Tri-Rip
Green Mountain Grill
Tri-Tip
Smoked Tri-Tip
Smoked Tri-Tip
8 Jan 2014

GMG Smoked Tri-Tip Roast

by | posted in: Beef | 0

Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'Red Oak' wood. I on the other hand prefer to smoke my Tri-Tips ... everyone to their own.

When buying Tri-Tip Roasts in bulk I prefer to buy them peeled. Peeled Tri-Tips are a touch more expensive than un-peeled roasts but they'll make your processing a lot easier. I found peeled Tri-Tips at Cash & Carry for $3.70/lb and couldn't pass them up.

Rubbed with EVOO and Smoker Pete Seasoning. Wrap in plastic and refrigerate overnight.

Preheat the Green Mountain Grill Davy Crockett to 190ºF using Pacific Pellet Oak Gourmet BBQ pellets.

Smoked the Tri-Tip for an hour at 190ºF before bumping the temperature up to 350ºF.

Pull the Tri-Tip when the internal temperature reaches 145ºF.  Rest under a foil tent for 20 minutes before slicing against the grain.

The Money $Shot$ ... a few slices of perfectly smoked Tri-Tip served with a side of corn and a Baked Potato ...

You can't beat Tri-Tip sandwiches the next few days!  Guaranteed to be better than Roast Beef ...

Pork Loin Roast
Baked Potatoes
Davy Crocket Grill
Seasoned Pork Loin
Roasted Pork Loin
Pork Loin
5 Jan 2014

Boneless Pork Loin Roast

by | posted in: Pork | 2

In these economic times there are many ways to help cut the cost of meat. Next time you visit your favorite grocery store, Sam's Club, or Costco check out the price difference between a whole Pork Loin which average about 10 lbs, Center Cut Pork Chops, and small Pork Loin Roasts. Bottom line is that you can save upwards of $2 per pound if you carve your own meat.

Take a nice whole Pork Loin and carve it down to 2 or 3 two pound or larger pork loin roasts from the ends and reserve the center of the Loin for your Pork Chops. Carve the chops to your desired thickness. Vacuum seal and freeze the excess roast(s) and chops for future use.

Season the Pork Loin with Extra Virgin Olive Oil and your favorite Pork Seasoning. I find the Jans Dry Rub is wonderful with Pork and Poultry. Wrap the Loin in plastic and refrigerate overnight.

Infrared Baked Potatoes in the SRG are a wonderful. Scrub and dry baking potatoes and rub them with EVOO before seasoning with Salt/Pepper or Fagundes Seasoning. Bake the potatoes for approximately 1½ hours until the internal temperature reaches 210ºF.

Preheat the Green Mountain Grill Davy Crockett to 350ºF using Pacific Pellet Northwest Apple Gourmet BBQ pellets. Apple and/or Hickory wood pellets are great flavors to use with Pork.

Pork acts like a sponge when exposed to smoke but a lean cut of Pork like the loin needs to be cooked at higher temperatures. Cook the pork in the 350ºF wood pellet smoker-grill until the internal temperature reaches 145º-150ºF. With the new USDA guidelines, you no longer need to take the Pork Loin to 160ºF like we all grew up doing.

The Money $Shot$ ... cooked at the higher temperature and pulled at 145º-150ºF your Pork Loin will be tender and moist. This 2 lb Boneless Pork Loin took about 1½ hours plus a 20 minute rest under a foil tent. Remember to always cook to an internal temperature and not rely on times in recipes. Use those times for planning purposes.

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