Smoked Rack of Ribs

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Smoked Rack of Ribs

Man-Oh-Man … Do those ribs look awesome or what!!? Kind of leaves me speechless cause they were as scrumptious as they look. Even though smoke rings do not add/subtract from the taste they sure do look pretty. There are zillions of methods for smoking ribs but it’s always fun to try different recipes. Just remember that you can’t hurt the ribs cause they’re dead already!

Yes, you too can enjoy a delicious smoked rack of ribs using a wood pellet smoker grill like the Green Mountain Grills Davy Crockett (or any pellet smoker grill) I used to prepare these ribs. Easy Peasy – just checkout the recipe below.

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Remove the membrane on the back of the ribs by using the handle end of a soup spoon to get under one corner of the membrane and then grab it with a paper towel. Pull the membrane off in order to season the back of the ribs properly.

Season the ribs by rubbing all sides with extra virgin olive oil and use your favorite dry rub or my Pork Dry Rub – See page 169 of my cookbook – The Wood Pellet Smoker and Grill Cookbook. Wrap the seasoned ribs with plastic wrap and refrigerate overnight.

Preheat your Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill or any wood pellet grill to 220ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. Smoke the rack of ribs for an hour before bumping the pit temperature to 250°F. Smoke/cook the ribs for an additional 4 to 5 hours until the internal temperature of the ribs reach 200°F. Rest the ribs for 10 minutes loosely under a foil tent before serving.

Smoked Butt Portion Ham

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Smoked Butt Portion Ham

Every year around Christmas and/or Thanksgiving I always shop my local grocery store to see what kind of deals I can find on hams, turkeys, and small turkey breasts. Found a nice traditional bone-in fully cooked hickory smoked butt portion ham. Best part is that the ham was one of those loss leader items whose purpose is to entice shoppers into their store. Who doesn’t love a Buy One Get One Free ham? Picked up a couple of hams around Christmas and tossed them into the freezer. Yesterday was time to use one of them. Make sure to be safe by planning ahead and defrosting your meats and poultry in the refrigerator.

Love my GMG Davy Crockett Wi-Fi Controlled Wood Pellet Smoker Grill for smaller meals and/or one of a kind items. This ham is a perfect size over my MAK 2 Star grill. Been using my Davy Crockett at home and on the road in our RV. Transferring the grill back and forth between the 2 gets old after a while. Therefore I have ordered the new GMG Trek Wi-Fi Controlled Portable Wood Pellet Tailgating Grill for exclusive use in the RV. Can’t wait to take delivery on the new Trek and use it on the road.

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Preheated my Green Mountain Grills Davy Crockett Wi-Fi controlled wood pellet smoker to 200°F using CookinPellets.com Premium 100% Hickory wood pellets. Smoked the Butt Portion Ham for 2 hours to enhance the flavor of the fully cooked ham. After 2 hours of smoke, I bumped the pit temperature to 325°F until the internal temperature of the ham reached 130°F. Rested the hickory smoked ham for 15 minutes loosely under a foil tent before serving … Times listed above are for planning purposes only – Always cook to your desired internal temperature.

Hickory Smoked Meatloaf on the Davy Crockett

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Hickory Smoked Meatloaf on the Davy Crockett

Unlike some recipes, I do not use ketchup in my meatloaf recipe. Instead, I have always used tomato sauce in order to give it that extra little touch. I always smoke/cook my meatloaf to an internal temperature of 160°F before topping it with an ample amount of tomato sauce and cooking it for another 10 minutes. Who wouldn’t dive into some of the meatloaf pictured above!!

In order to help keep your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill clean, I highly recommend using a foil pan with a small grate to keep the meatloaves out of the grease and keep the grease out of the pellet grill. In my old age, I use all the tricks needed to make my job easier.

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Ingredients

  • 1 lb 80/20% Hamburger
  • 1 lb Jimmy Dean Pork Sausage
  • Medium red onion, diced
  • ½ red bell pepper, diced (Optional)
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • 1 tsp granulated garlic
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 cups tomato sauce
Instructions

  • Mix all ingredients in a large bowl, separate evenly and shape into two meatloaves (reserve 1 cup tomato sauce)
  • Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 200ºF using CookinPellets.com Hickory hard wood pellets
  • Smoke the meatloaves at 200ºF for an hour
  • Bump the Davy Crockett pit temperature to 350ºF to finish the cook until the internal temperature reached 160ºF
    • Near the end of the cook top the meatloaves with the remaining tomato sauce
  • Rest the meatloaves loosely under a foil tent for 10 minutes before serving
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Note the captured grease in the foil pan … Just think, would you prefer it in the foil pan or in the bottom of your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill? I know what my answer is …

For planning purposes only: It took about 2¾ hours from start to finish. Always cook to an internal temperature of 160°F.

Smoked Pork Tenderloin

posted in: Pork 1
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Smoked Pork Tenderloin

When it comes to pork tenderloins you just can’t beat what Costco carries. Their packaging contains two packs and each pack contains 2 tenderloins. In the past I’ve always smoked one pack but we wind up only eating about  a half of one of the tenderloins. I then vacuum seal the rest and freeze it for future meals. So now I only smoke half a pack which is one tenderloin. After eating, we graze on the leftovers the next day or so. Much more efficient. Nothing wrong with munching on smoked pork tenderloin that you can cut with a fork. So moist and tender!
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Here’s my time proven recipe for smoked pork tenderloin:

Trim excess fat and silver skin from the Pork Tenderloin. Rub all sides of the Tenderloins with roasted garlic extra virgin olive oil and season liberally using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrap the Pork Tenderloins in plastic and refrigerate for at least 4 hours or overnight.

Preheat your wood pellet smoker grill or a Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using CookinPellets.com Hickory hard wood pellets. Use a teflon grill mat to prevent the Pork Tenderloin from sticking to the grill grates. Smoke the Pork Tenderloin for 2 hours at 225ºF until the internal temperature of the Pork Tenderloins, at the thickest part, reaches 145ºF. Rest the Smoked Pork Tenderloin loosely under a foil tent for 10 minutes before slicing against the grain and serving.

Smoked Chicken Half

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Smoked Chicken Half

Defrosted, in the refrigerator, a chicken half and rubbed roasted garlic extra virgin olive oil on and under the skin. Seasoned on and under the skin using Poultry Seasoning found on page 170 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the the seasoned half chicken in plastic wrap and refrigerated for 4 hours.

Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grills to 200°F using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. Used a foil pan with a small wire rack for the smoking/cooking of the half chicken.

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Smoked the chicken half for an hour at 200°F before increasing the Davy Crockett pit temperature to 350°F. Roasted the chicken half at 350°F until the thickest part of the breast reached an internal temperature of 170°F. Rested the smoked chicken half for 10 minutes loosely under a foil tent before serving … for planning purposes … About 2½ hours from start to finish (preheat, smoke, roast, rest)
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