Sunday, March 27, 2011

Rack 'em Up!

Well... nothing new this weekend except a LOAD of ribs.

This was my first attempt on the Fast Eddy PG1000 to do several racks of ribs at once.  This is a rack sold by Cookshack and is actually made to fit my electric smoker the SM020.  However it fits really well on the indirect side of the PG1000.

Ribs turned out great... sorry forgot to take any after pics.

I rubbed these with Nordy's Spicy BBQ Rub and cooked at 275 for about 2.5 hours and then foiled them for another hour or so.

I recommend this rib rack if you are looking to expand your capacity.

6 Sides of Loin Back Ribs on the PG1000

Sunday, March 20, 2011

Meatloaf.... MoinkLoaf?

Time to branch out a little.  Found a good looking recipe for meatloaf on the Cookshack Forums and decided to give it a try. (about half way down, post by Pags with pictures).  

These meatloaves are 50/50 Beef/Italian sausage and have all kinds of stuff mixed in. (See recipe above.)  I made this into 2 loaves and then wrapped with a frogmat and tied to help maintain shape in the early stages of cooking.  The frogmats also help move the meat after it cooks.

I cooked them at 235 degrees for about 1.5 hours then released the frogmats and glazed.  I then continued cooking to an internal temp of 150.  Next the temp was increased to 400 degrees to set the outside/crust.  

Meatloaf - 3/19/2011 - PG1000

Both wrapped and ready for the smoker.

Starting the cook.  Temp probe in the middle/center of the right loaf.

Another look

After about 1.5 hours.  Frogmats released and loaves glazed with BBQ sauce

After setting the crust, ready to remove.

Loaves were rested lightly with foil tented over them for about 15 min before slicing.

Finished product.  

Meat had a good smoke/BBQ flavor with a great flavor of both sausage and beef.  Leftovers were sliced and pan fried (mostly to reheat) and served as Meatloaf sandwiches. 

Wings Wings Wings

Remember in my post on  Moinks or on ABTs I mentioned the PG1000 is a great grill and one reason is the ability to smoke/slow cook AND cook at high temps.  This comes into play with Moinks and ABTs by using higher temps to crisp bacon.  This is also very helpful when cooking wings as the higher temps can be used to crisp up the skin.  

These wings were lightly oiled with some EVOO then coated with Nordy's Spicy Rub. (bunch of spices and brown sugar with a hefty load of cayenne pepper.) They were cooked at 300 degrees then increased to 450 for about 10 min to crisp the skin.  

Wings on a frogmat. Indirect side of the PG1000

Can be tossed with your choice of "wing" sauce or BBQ sauce.
Also taste great without sauce!

Shrimp and Veggies

Don't want to eat your veggies?  Try these!

Tired of frozen, or steamed, or microwaved veggies?  Throw them on the grill. Mix with some seasoning and a little oil and cook them until they are done.  I cook each of these bowls individually over direct heat at about 400 degrees and then toss them over on the indirect side to wait until all are done.  The most important part is to toss them all back together for a few minutes at the end to let the flavors "mingle" a little.  

Grilled Veggies - 3/12/2011 PG1000

Finished product "Mingling" 

Shrimp - Seasoned with Chipotle Lime Seasoning, Lowry's Season salt, or Greek Seasoning, and lime juice.  Cook them on skewers, it's easier.  Again I cooked them direct and then set them on the indirect side until all were done.  

Finished product - Not a great picture, but it was good!  Chipotle lime was the best. 

Saturday, March 19, 2011

16.5 lbs of Pork

One of our family's favorite BBQ dishes is pulled pork.  I was buying meat the other day, and couldn't steer away from this good looking 2-pack of pork butts.  Looked like a good time to cook a bunch of pulled pork and then put the new vacuum sealer to the test.  So here's the story of a 10lb and a 6.5 lb butt... 

These butts were  rubbed with Bad Byrons Butt Rub, injected with Nordy's secret pork injection combo and cooked at 225-250 degrees for about 18 hours... yes 18 hours... I thought they were never going to finish.  Butt they were worth the wait... (pun intended).  

3/11/2011 Pork Butts - PG1000
Friday Night

Saturday Morning

Finally done

Pulled yummy-ness

Both butts were pulled and tasted great.  I vacuum sealed 6 one pound packages to freeze and eat later.