Smoked Turkey Breast on indirect charcoal with soaked apple wood chunks on the 'ol 25 year old Weber!
These turned out delicious!
These turned out delicious!
Thank you. I picked them up at our local butcher shop. Had them 3 to a pack; not sure what I paid for them, but they weren't expensive. Used some cajun seasoning and a little smoked paprika on them for smoking. When I pulled them off, I drizzled them with Mike's Hot Honey before serving.ncsupack1 said:Mind if I ask you were you got those bad boys? Look great.Bell Tower Grey said:
Put some "state fair size" turkey legs on the smoker this morning, so I'd have something to snack on.
Excellent. With all the technology out there today for grilling and smoking, I still love my Weber. With a smoke stick and vortex, I can do about anything I want. Plus, there's a lot of comfort that comes just sitting outside with something on the charcoal grill, an adult beverage, my dog, and good music playing.Whitetailpack said:
Smoked Turkey Breast on indirect charcoal with soaked apple wood chunks on the 'ol 25 year old Weber!
These turned out delicious!
Bell Tower Grey said:
Prime Rib Roast is ready for tomorrow.
Bell Tower Grey said:
Prime Rib Roast is ready for tomorrow.
statefan91 said:
Anyone have experience replacing components of a Weber Spirit grill? The igniter isn't working (already replaced the battery), and think I need to replace the grates and flavorizer bars under the grate.
Not sure if it's worth it to do all that or just get a new grill. Really wanting to get a flat top grill...
I see someone's tongue hanging out! *How did he like it?Bell Tower Grey said:Bell Tower Grey said:
Prime Rib Roast is ready for tomorrow.
I decided to save the prime rib since we had way more food than was eaten on Sunday. So, I wrapped it overnight and left it in the microwave. On Sunday morning, I took it out and sliced it into four servings, about 1.5 to 2 in. thick. Wrapped each piece in saran wrap, then placed them into a zip lock freezer bag.
Today, I took 2 out to thaw for dinner tonight. I fixed a pan of au jus, then warmed the thawed slices in the pan of au jus until the chill was knocked off.
The meat had a nice, smoky flavor with the hint of the apple wood it was cooked with. It looks a little more done than rare, but it was fork tender to cut. I must say, for a frozen piece of meat, it was as good as restaurant ready. There are two more pieces in the freezer that probably won't be there after this coming weekend.
Lol, he enjoyed it immensely. Made me a member of the clean plate club after I finished.TheStorm said:I see someone's tongue hanging out! *How did he like it?Bell Tower Grey said:Bell Tower Grey said:
Prime Rib Roast is ready for tomorrow.
I decided to save the prime rib since we had way more food than was eaten on Sunday. So, I wrapped it overnight and left it in the microwave. On Sunday morning, I took it out and sliced it into four servings, about 1.5 to 2 in. thick. Wrapped each piece in saran wrap, then placed them into a zip lock freezer bag.
Today, I took 2 out to thaw for dinner tonight. I fixed a pan of au jus, then warmed the thawed slices in the pan of au jus until the chill was knocked off.
The meat had a nice, smoky flavor with the hint of the apple wood it was cooked with. It looks a little more done than rare, but it was fork tender to cut. I must say, for a frozen piece of meat, it was as good as restaurant ready. There are two more pieces in the freezer that probably won't be there after this coming weekend.
Bell Tower Grey said:
It's not grilling today, but I just put on a pot of navy beans with ham hock, to simmer all day until supper. We've got fresh collards (compliments of one of the neighbors), sweet potatoes and Mrs. BTG is fixing her better than her mama's lace
cornbread to go with it.
Gonna fry up some link sausage from Smith's and fix a pan of cat heads for breakfast.
Y'all come on, pal. Got enough left for lunch Thursday.Tootie4Pack said:Bell Tower Grey said:
It's not grilling today, but I just put on a pot of navy beans with ham hock, to simmer all day until supper. We've got fresh collards (compliments of one of the neighbors), sweet potatoes and Mrs. BTG is fixing her better than her mama's lace
cornbread to go with it.
Gonna fry up some link sausage from Smith's and fix a pan of cat heads for breakfast.
Dang, that sounds delicious !
What time do you want us over for supper ?
packgrad said:statefan91 said:
Anyone have experience replacing components of a Weber Spirit grill? The igniter isn't working (already replaced the battery), and think I need to replace the grates and flavorizer bars under the grate.
Not sure if it's worth it to do all that or just get a new grill. Really wanting to get a flat top grill...
I did the grates and flavorizer bars on mine a couple of times before it finally rusted out on me. They are easy and relatively cheap, compared to new grill, to do. I gave up on the igniter.
I have 2 flat tops. I enjoy them, but I'm more a charcoal guy so use that substantially more . I definitely enjoy cooking on them though.
Blackstone 22" and 36".statefan91 said:packgrad said:statefan91 said:
Anyone have experience replacing components of a Weber Spirit grill? The igniter isn't working (already replaced the battery), and think I need to replace the grates and flavorizer bars under the grate.
Not sure if it's worth it to do all that or just get a new grill. Really wanting to get a flat top grill...
I did the grates and flavorizer bars on mine a couple of times before it finally rusted out on me. They are easy and relatively cheap, compared to new grill, to do. I gave up on the igniter.
I have 2 flat tops. I enjoy them, but I'm more a charcoal guy so use that substantially more . I definitely enjoy cooking on them though.
Just as a follow up, I replaced the igniter and was able to get Weber to send me some new grates. Need to get some flavorizer bars but the igniter replacement was relatively easy
What make/model flat tops do you have?
Looks like it turned out great. Merry Christmas from all of us to all of y'all, too.JocoPack said:
Let's hope it's good boys. Family Christmas tonight...Merry Christmas from the Young family to my grilling Wolfpackers!
JocoPack said:
Let's hope it's good boys. Family Christmas tonight...Merry Christmas from the Young family to my grilling Wolfpackers!
johntom said:
I'm sure this has been asked at some point in this thread, but anyone have a wood pellet grill? I have a vertical propane smoker now and I'm thinking about upgrading.
Can't help ya with the pellet grills....I've heard that Pitt Boss are good as well. But like I said, I've never used one.KKandDD said:johntom said:
I'm sure this has been asked at some point in this thread, but anyone have a wood pellet grill? I have a vertical propane smoker now and I'm thinking about upgrading.
Just got a Traeger recently. It's pretty damn cool. I still like using the green egg because of the experience, but when I want to do a long cook during the week but can't babysit it like the egg, it's awesome. Did ribs recently and they were the best I've ever made.