Whatchya smokin

[glenn57]

This is the beef ribs at 2 1/2 hours.  Never spritzed or anything.  Did when I put them on but didn't peek.  They were about 175.  Now they are wrapped and will let them sit there for an hour and check on them.  I guess you want around 200 degrees or a little more to be done.   This has really changed my game.  LOL 3-2-1 was overcooking them and watched some videos on the Tube about this.

I always chuckled over the 3 2 1 method,   good for you lps!

i reckon 3-2-1 and done!

Come on Mikey was thinking it   

[mike89]

 

[LPS]

Here are the pics. 

[LPS]

Click on them to get upright.

[LPS]

They were real juicy and tender.  I won't say Pitt Boss is the best one out there but it is the one I have and I couldn't be more pleased with it.

[LPS]

I am thinking about doing a half ham in the PB for Christmas.  Still in the planning stage so subject to change.  Sounds fun.

[Boar]

Love pellet grill! Anyone see this before. Its a first for me. I coiked a pork shoulder in the ive cause of time. All i did was press kinders butter roasted garlic season on it. After it rested i put out in the garage fir the night to seperate today, opended the lid and the grinch pulled my pork! The coloration seems to be in the fat! Never seen it green befor! Ife used kinders all the time. Obvious in the fat only, growth hormones? Any idea?

[mike89]

that's scary!!! 

[LPS]

EEEW!  Did you eat it?

[Boar]

Lol no, could it ne tje pan finnaly lost its coating?

[mike89]

maybe.. 

[Leech~~]

Love pellet grill! Anyone see this before. Its a first for me. I coiked a pork shoulder in the ive cause of time. All i did was press kinders butter roasted garlic season on it. After it rested i put out in the garage fir the night to seperate today, opended the lid and the grinch pulled my pork! The coloration seems to be in the fat! Never seen it green befor! Ife used kinders all the time. Obvious in the fat only, growth hormones? Any idea?

Lol. Tell your wife her blue berry crumble cake looks great!  😝

[Boar]

Ok.

[mike89]

very interesting Boar...  eat away!!! 

[Boar]

Right.. never seen anyfhing like this before. Maybe i jusy haven let it sit and oxidi before, and just immedialy pulled and ate

[Leech~~]

Guys we're being Punked!      

Picture #1 Roast.  Meat fibers, no white edge. 
Picture #2 Muffin or cake.  No meat fibers, white frosting on edge. 

[Coffee118]

Looks like the blue is the bottom of the roasting pan after he pulled the butt out, the brown is congealed fat.  So yes he’s trying to punk us.

[Steve-o]

The things you don't learn her.   

[Boar]

Coffe is right but im not punkin, this is actually glenns roast and hes to embarrassed to say it.

[glenn57]

Coffe is right but im not punkin, this is actually glenns roast and hes to embarrassed to say it.

is not!

[Leech~~]

Here are the pics.

Looks great. Have a nice rack of beef ribs from St. Joe's meats in the freezer I'll have to give it a try on.   

[Bobberineyes]

Lps that looks awesome and nice set up.  We do our ham every yr on the pellet grill. Boar, I can't say I've ever seen that,  been several times I've ran otta time and finished the next day. Maybe your goggle info has a point " if your looking it ain't cooking" ( air and light) 

[LPS]

So just thinking Boar.  What did you use that pan for the last time it was used?  Did you warsh it?  LOL

[mike89]

So just thinking Boar.  What did you use that pan for the last time it was used?  Did you warsh it?  LOL

  painted the bath room!!! 

[glenn57]

So just thinking Boar.  What did you use that pan for the last time it was used?  Did you warsh it?  LOL

  painted the bath room!!!

[Boar]

Oh i WASHED it alright....

[LPS]

So just thinking Boar.  What did you use that pan for the last time it was used?  Did you warsh it?  LOL

  painted the bath room!!!

Same color as the roast. 

[Bobberineyes]

Old school today,  bout an hour and a half in. Just lit more coals to get the temp up to 300, foil/ sauce and get the bibs ready! Hopefully i shouldn't see anything blue like....

[glenn57]

Old school today,  bout an hour and a half in. Just lit more coals to get the temp up to 300, foil/ sauce and get the bibs ready! Hopefully i shouldn't see anything blue like....

what is that boober????? looks like a pork loin.  i'm doing a pork loin christmas eve when the kids come over. mine i split open, seasoned and tied.....its melding as we speak!!!!!

i used to get them from plantenbergs in Richmond......since i work at the grocery store now, i had me a conversation with the meat manager........figured id give it a shot!!!!

[Bobberineyes]

Having an in is awesome Glenn! This is baby back ribs, I decided to give the pellet grills a break and back to our roots. One thing I miss and can't find are beef loins,  good stuff!