When on the road RVing my present tailgate wood pellet smoker grill unit of choice is the Green Mountain Grills (GMG) Davy Crocket. The grill area size is perfect for 2 people and/or small cooks. For dinner I decided to have a Smoked GMG Tri-Tip Roast and boy did it ever turn out scrumptious, moist, and tender!
Found a great looking Choice/Prime Tri-Tip roast with marbling to die for at a local butcher shop in Columbia Falls, MT. I asked the butcher what grade the roast was and he informed me that the free range grass fed Angus beef was officially graded as choice but with it's marbling could easily be prime. After trimming the roast I would grade it as prime.
Many backyard pitmasters prefer to keep the fat cap on or trim it down to a ¼ inch before seasoning and smoking their Tri-Tip roasts. But I, for one, like my Tri-Tip roasts peeled. I remember the first time I saw "peeled" on the label. Didn't know what to make of it. A "peeled" Tri-Tip roast is one where the fat cap has been removed by the butcher.
Notice the beautiful marbling on the roast once the small fat cap has been trimmed away. I rubbed the roast with roasted garlic extra virgin olive oil and seasoned it with Pete's Western Rub. The recipe for Pete's Western Rub can be found in my new cookbook The Wood Pellet Smoker and Grill Cookbook. Wrapped the seasoned Tri-Tip roast in plastic and refrigerated for 6 hours before cooking.
Preheated the GMG Davy Crockett tailgater to 200ºF with Hickory pellets and smoked the roast for an hour. As soon as I bumped the pit temperature to 350ºF a weather front moved in with thunder and lightning accompanied with sleet!! I was concerned but the Davy Crockett weathered the storm beautifully. I did cover the pellet hopper and controller with a towel. During the passing weather front the WiFi module really came in handy allowing me to monitor the internal temperature and keep an eye on the pit temp.
Pulled the hickory smoked tri-tip roast when the internal temperature reached 145ºF. Rested the roast under a foil tent for 15 minutes before slicing against the grain. Overall time (preheat, smoke, cook & rest) for planning purposes was 2 hours. Remember -> always cook to internal temperatures.
Just smoked my last frozen turkey lost leader that I picked up last Thanksgiving. Don't you just love it when your local grocery store practically gives the turkeys away just to get you in the door? It allows us to have some wood pellet grill smoked turkey every month or so for the rest of the year. But this year I didn't plan ahead well enough. Now the next turkey will be costing me around $1.50 or more per pound. It's still a great price when compared to other meats, poultry, and fish.
This time of year it's almost impossible to find a fresh young 13 to 15 pound turkey so I started with my last frozen turkey. Make sure to properly thaw out the gobbler in the refrigerator. This will take you about 3 to 4 days. Nowadays I don't do anything with the giblets anymore cause I don't make fresh gravy like the old days. I use a quick and easy mix.
Remove the neck and bags of giblets from the cavity. Rinse the turkey and pat dry with paper towels. Trim the excess fat & skin from the bird. I take time to peal back the skin of the breast and drumsticks while leaving it intact. Rub under the skin of the breast and drumsticks with roasted garlic extra virgin olive oil (EVOO) before applying a medium dusting of Jan's Original Dry Rub. Lightly rub EVOO on the skin of the turkey and lightly dust with Jan's Original Dry Rub. Wrap the turkey in plastic wrap and refrigerate for 2 to 4 hours.
Hickory smoking a young 13 to 15 pound turkey is extremely simple on any wood pellet smoker-grill. My personal choice of grill is the MAK 2 Star General. Preheat your wood pellet smoker-grill with hickory wood pellets to 200ºF and smoke the turkey for 2 hours. After 2 hours of hickory smoke increase the grill pit temperature to 350ºF and roast until the internal temperature at the thickest part of the breast reaches 170ºF. Should take a total time of about 3½ to 4 hours to fully come to temp. Rest the turkey loosely under a foil tent for 20 minutes before carving and serving.
The general consensus in some circles is that you can't grill on a wood pellet barbecue smoker-grill. This is true for many if not most wood pellet smoker-grills today because they are designed to only provide indirect cooking capabilities. However, there are a large handful of manufacturers that provide the technology for direct grilling. A MAK 2 Star General and a Green Mountain Grills Davey Crockett are two of those units that have direct grilling. Both are capable of reaching temperatures over 500ºF and in conjunction with searing grates produce scrumptious steak house results. Who wouldn't want to sink their teeth into a beautifully 1½ inch grilled to perfection medium-rare steak.
While pre-heating your wood pellet barbecue smoker-grill to 450º-500ºF, like a MAK 2 Star, allow your steaks to rest at room temperature. Rub the steaks on all sides with extra virgin olive oil and Pete's Western Rub (page 169 of my cookbook).
Using searing grates grill the steaks for a couple of minutes before using a pig tail food flipper to rotate the steaks 90º in order to achieve those beautiful cross grill marks. Flip the steaks over using the food flipper and grill them to an internal temperature of 135º (medium-rare) or 145ºF (medium) depending on your preference. Don't forget to rest your steaks for 5 minutes before serving.
When using a pig tail food flipper grab the meat by the fat in order not to pierce the meat.
You haven't lived until you've tasted baked potatoes using a Char-Broil Big Easy Infrared Smoker, Roaster, and Grill (SRG). Lightly rub the potatoes with extra virgin olive oil and season all sides with Fagundes seasoning. With the SRG on high and the lid open bake the potatoes for 1½ to 2 hours until the internal temperature reaches 210ºF.
Here's a sneak peak of the covers of my upcoming book The Wood Pellet Smoker & Grill Cookbook. The cookbook will be available on May 24, 2016 but you can Pre-Order your copy now from either Amazon or Barnes & Nobles.
Click Here to download a pdf version of the press release for the cookbook from the publisher, Ulysses Press.
You've heard the old saying -> "This ain't your Mama's meatloaf!" <- Right? No? Well, you have now ... This MAK 2 Star wood pellet smoker-grill Smoked Beef & Pork Meatloaf will change your opinion of any meatloaf forever. Whether or not you use your favorite meatloaf recipe passed down for generations or my favorite recipe which includes ground beef and pork sausage with tomato sauce and a sprinkling of seasonings.
I used 1 pound of 80/20 ground beef and 1 pound of Jim Dean pork sausage. Mixed the meats with finely diced red onion, 3 eggs, Italian bread crumbs, tomato sauce, garlic, seasoned salt, garlic salt, and black pepper. I usually season thinks by feel - a dash of this and a dash of that. I slowly add bread crumbs until the meat achieves the right consistency - If too dry, add some tomato sauce - if too wet, add some bread crumbs. If you're like me and love meatloaf you've made hundreds of loaves and should have a feel for your meatloaf recipe. If not then please request the recipe in the comments section.
Formed 2 meatloaves and created a small cavity at the top of each loaf for tomato sauce. Preheated the MAK 2 Star wood pellet smoker-grill to 180ºF (Smoke setting) and smoked the loaves with Hickory for an hour. Filled the loaf cavities with tomato sauce, increased the pit temperature to 350ºF and cook until the internal temperature of the loaves reach 165ºF. Rest for 10 minutes loosely under a foil tent before serving.