Hickory Smoked Pulled Pork Butts

posted in: Pork | 0

Pork Butts

Hickory Smoked Pulled Pork Butts need not ruin your beauty sleep.  No need to use the old fashioned low-and-slow method and pull an all nighter tending to your Pork Butts when you can use my Turbo method which allows you to Smoke, Roast, FTC, and Pull the Pork in a 10-12 hour time frame rather than 18-24 hours!

Swift Premium Boneless Shoulder Pork Butt

With the rising costs of everything it behooves one to maximize their pellets.  I find the quality of Costco meats to be exceptional and their Swift Premium Boneless Pork Shoulder Butts have never failed me.

Rubbed Pork Butt

I really enjoy the flavor profiles provided by the bark and so prefer to trim the fat cap.  Contrary to public belief the fat cap does not baste the Pork Butt but rather prevents bark formation.  These are 7-7½ lb pork butts.

Pork Butts wrapped and fridged

Rub the boneless pork butts with Extra Virgin Olive Oil and a liberal amount of your favorite Pork rub.  I find that Plowboys BBQ Bovine Bold provide scrumptious results.  Wrap the pork butts in plastic and fridge overnight.

Pork Butts

Smoked Pork Butts

Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 225ºF using Pacific Pellet Gourmet BBQ Hickory Wood Pellets.  Hickory Smoke the Pork Butts for 3 hours before increasing the BBQ pit temperature to 350ºF until the internal temperature of the pork butts reach 160ºF.  At this point the pork butts are either in the middle of the stall that will always happen or have gone past the stall.  As you can see, bark formation is exceptional.

Smoked Pork Butts

Foiled Pork Butts

FTC Pork Butts

Double wrap the boneless pork butts with heavy duty foil keeping the meat probes in the butts.  Return the pork to the MAK 2 Star running at 350ºF with Pacific Pellet Gourmet BBQ Hickory Wood Pellets until the internal temperature of the pork butts reach 205ºF.  Foil (already double foiled), wrap in a Towel, and place in a Cooler (FTC) the pork butts for 3-4 hours before pulling them.  After a 3-4 FTC the pork butts will still be extremely hot!  Note the use of food grade, dishwasher safe, heat resistant to 600ºF Silicone Cooking Bands to hold the boneless butts together.  For extra flavor mix the juices from the butts with the pulled pork.

Pulled Pork Butt

Hickory smoked pork butts

MAK 2 Star General Wood Pellet Smoker-Grill Upgrade – Part 2

posted in: Miscellaneous | 0
MAK 2 Star General
MAK 2 Star General at Dallas Oregon after Upgrade
MAK 2 Star Grill
MAK 2 Star General at Dallas Oregon before Upgrade

Spent the summer at Winchester Bay Oregon enjoying Dungeness Crabs and fishing for Salmon while MAK Grills upgraded my MAK 2 Star General Wood Pellet Smoker-Grill - serial # 360.  MAK did a fantastic job and I couldn't be any happier with their transformation.

MAK 2 Star

MAK 2 Star

MAK 2 Star

MAK 2 Star

Click on photo(s) to enlarge

MAK 2 Star

Chicken Thighs

MAK 2 Star

Smoked Ckicken Thighs

Seasoned my upgraded MAK 2 Star General for one-half hour at 450ºF and tested it by smoking a few Chicken Thighs ...  The Grill performed flawlessly and the Chicken Thighs were scrumptious!

Smoked Tri-Tip Roast & Brats on the GMG Davy Crockett

posted in: Beef, Pork | 0
Smoked Tri-Tip and Brats 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 Tri-Tip Roast Smoked to perfection (medium rare) using a Frog Mat to prevent sticking to the grill.

Rubbed a Safeway Choice Tri-Tip Roast with Extra Virgin Olive Oil and my own Smokin' Pete's Seasoning.  Wrapped the Tri-Tip in plastic and fridged overnight.  Preheated the Green Mountain Grill Davy Crockett with Apple wood pellets to 190ºF.  Smoked the Tri-Tip Roast and the Johnsonville Brats for an hour before bumping the smoker-grill to 325ºF.

Pulled the Brats when the internal temperature reached 170ºF (~ 1 hour 20 min).  The Tri-Tip was pulled when the internal temperature reached 145ºF (~ 2 hours) and rested the Tri-Tip under a foil tent for 20 minutes before thinly slicing against the grain.

Smoked Fresh Tuna on a Pellet Grill

posted in: Fish, Seafood | 2

Smoked Tuna

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!!

Fresh Tuna

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 Fresh Tuna

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.

Marinated Fresh Tuna

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.

Smoked Fresh Tuna

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.

Smoked Tuna

The Money $Shot$ ...  Scrumptious - to say the least!!

Smoked Salmon/Dungeness Crab Corn Chowder

posted in: Seafood | 1

Chinook / Dungeness Chowder

When Mother Nature provides you with an abundant amount of bounty then it's time to make the best of it and come up with some quick and easy recipes to use some of that Chinook (King) Salmon and Dungeness Crabs.  This easy Corn Chowder recipe is not only quick but exceptionally tasty and filling.

Dungeness Crabs

Boil fresh live Dungeness Crabs in boiling salted water.  Use about half a cup of rock salt per gallon of water. Cook for 20 minutes once the water begins to boil again.

Dungeness Crab

Hopefully you'll have a great view to enjoy while picking your crab.  Carefully remove any pieces of shell from the meat.  In the background is the pier where the crabs were caught.

picked Dungeness Crabs

Store picked Dungeness Crab in the refrigerator for up to 5 days.  Some people freeze the crab but I always enjoy it fresh.

Chinook Salmon

Preheated my Green Mountain Grills Davy Crockett Wood Pellet Smoker-Grill to 180ºF using Pacific Pellet Hickory Gourmet BBQ pellets.  Smoked the Chinook (King) Salmon filets for 1 hour before increasing the pellet grill temperature to 225ºF.

smoked Chinook Salmon

Cooked the salmon until the internal temperature reached 145ºF.  Allowed the salmon to cool before refrigerating overnight to allow the smoked flavors to penetrate deeper into the fish.  Flaked the Chinook Salmon for use in the chowder.

Salmon/Crab Chowder

Used a cream of potato soup mix and a can of corn for the chowder.  Bring 8 cups of water to a boil, whisk in the potato soup mix and add a can of corn (drained).  Simmer the soup uncovered for 20 minutes on medium low being careful not to bring back to a boil.  Season the soup/chowder to taste with salt & pepper, top off the chowder with a generous amount of smoked Chinook Salmon and Dungeness Crab before serving.

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