Quote:
Originally Posted by JimP
Box, last time I "use[d] the smoke, let go," I woke up in Tokyo on a pile of counterfeit Deuchemarks.
Probably shouldn't have bought that oily matchstick off that sketchy Asian dude......
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Too much brown liquor while you are cooking has a way of causing that very thing...
** Edited to add:
I know that there are dark forces arrayed against the practice of Pellet Grill cooking; a cabal of BBQ enthusiasts that see wood pellets as an abomination...
...but cooking is nothing more than the careful application of heat to edible meats and vegetables as a way of making them more pleasing for human consumption.
Pellets are just a medium
Pellets ARE in fact, WOOD.
I could be said that quick start briquettes are also contemptible but I'm not going to judge...
MOVING ON
I have settled on my Pit Boss Pellet Grill as my method of choice when I cook ribs - because I LOVE ribs. I also employ a smoke tube filled with the same pellets that I am using to provide the smoke and heat used to slow roast my pork ribs.
The smoke tube makes all the difference.
My smoke tube covers the "smoke gap" between pellet grills, and the wood fired smoker I used before. The taste difference is so small that I cannot tell the difference if there is one at all. The effort needed to produce consistent delicious results is what eventually me on pellet grills.
Lazy?
Of course.
I admit it. Pellet grills are lazy BBQ - but I'm in it for the food - my time is precious - I have other things to do. If I just want to stand around tending fire - I can do that at my fire pit - AFTER my belly is full of smoked meat.
I did last weekends ribs on my Pit Boss using my smoke tube to provide the extra smoke - a rack of Baby Backs, and a rack of St Louis Style. They were real crowd pleasers at the table and nobody seemed to mind that they weren't cooked on an off set wood smoker. IN fact, not only did they like the ribs - they commented on how good the yard looked (which I cut, edged, and trimmed while the ribs were cooking)
God Bless America and long live meat eaters.