The shelf under my grill is a great place to keep tools handy for grilling. I was in menards yeaterday and purchased a 4 gallon tub. I use it for things like tongs, spatulas, Gloves, cooking spray and grill cleaner.
I really enjoy ribs. While I do prefer Baby Backs a good sale on St louis Style Spare Ribs is hard to beat. I used a modified version of the Malcom Reed Method
I seasoned them with a pork rub. I placed them on the grill and cooked at 225 the entire time. I didnt wrap them or glaze them. I did spray with apple juice every 30 to 45 minutes. In the foil pack are Yukon gold potatoes I left them on for the entire cook. They came out good but a little firm.
So many people complain about temp swings with their Pellet Grills. A Pellet grill is really just an outdoor convection oven. Here is an interesting read about the history of ovens and the Temp swings they experience. Oven Temperture Swings
I really enjoy cooking frozen Pizza on my Pellet Grill. Here I am using a metal pan with holes it makes it easier to turn every 4 minutes to get it to bake evenly. Others use a pizza stone and some do it directly on the rack. The 2nd Tier grill rack is an after market rack designed to fit the Traeger JR but it works great in My Cabela's Pro 24 (Made by Danson they make Pit Boss). I just follow the package directions and turn every 4 minutes.
My current pellet Grill (The Cabela's Pro 24 made by Pit Boss) does not come with a folding front shelf nor is it available as an add on accessory. I really like the ease of sliding heavy items like pork butts, briskets and sirloin roasts directly onto the shelf. It is also extremely handy to put a tray of food on the shelf and load up the grill.
I was going to run with Idea 2 and I even ordered all the components which will now be given as gifts or returned. I leave it in this article to give choices.
Idea # 1
I was in hardware/fireplace store in Troy MO and saw a Folding stainless steel shelf made by green mountain grills for there Daniel Boone Model. I Like this shelf better because it will be outside and stainless steel does hold up better then wood. It is also longer and lighter then the shelf in idea 2.
My buddy who is a Finish Carpenter helped me with the install the hardest part was drilling a 2nd ser of holes into the stainless steel bracket so he could add an extra nut and bolt on each side.
Here is a Youtube video showing the install ona Geeen Mountain Grill We had to improvise a little bit since the brackets aren't attached to the shelf it worked out Great.
Idea # 2
I got this idea from the Pit Boss Grill owners sight on facebook. You essentially attach folding brackets to the front of your grill and attach a piece of shelving to it. I have seen people using wood and metal.
While this might be a great Idea if you have the ability to attach the brackets to the Bolts from the legs (where the metal is heaver it might not work as well when screwing into the thin piece of metal
between the legs.
I decided to go with a 1.5 inch thick wood cutting board. It is 12 × 18.
It might seem a bit extreme but I don't have to sand or stain it and it is food safe. I did buy an elixir to rub on it to help maintain it against the elements. click for -----> Wood cutting board
(This board was very heavy so I shelved this idea while I searched for a lighter board.
Along with the cutting Board I purchased the Following Elixir to condition and maintain it.
Click Here I learned afterward that any food grade mineral oil available in a kitchen supply store should work also.
I purchased this 11 inch folding brackets on amazon they are rated for 300 lbs, overkill perhaps but why not.
I season my steak with an SPG blend (salt, pepper, garlic) you can use your favorite rub.
Arrange the steaks on the grill and Smoke them at about 225 until the internal temperature reaches 115 degrees F.
Remove steaks from grill. I let them rest tented until the pit is ready
Turn the grill temperature up to 400 or more and preheat, lid closed until the Grill Reaches Temp. ( As an optional step you can use grill grates, I did. I place the Grill Grates on the grill to heat up before the sear)
When the grill comes to temperature, sear the steaks until they reach an internal temperature of 135 degrees F for medium-rare. ( see flame broiler below)
Remove from grill and top with a pat of butter. Let steaks rest for 5 minutes before slicing. Enjoy!
My Pro 24* has a flame broiler, it is a game changer, after the grill came up to temp I opened the flame broiler to Sear. All I can say is, I will never yearn for a Charcoal grill again.
* The pro 24 is a Cabelas Labeled Pit boss with a few distinctive feature
I finally found a use for the Chuck Roast in my freezer. This recipe is made on a charocoal Grill but it ie easily adapted to a Pellet Grill Since Susie Bulloch of Hey Grill Hey gives Tempertures Click here, I plan on following her Recipe with 1 or 2 minor Twists. I will use a setting of about 225 for at least the first 3 hours if not the entire cook.
When I cook pulled pork on my pit I normally cook a pair of 7 to 8 pound butts. It doesn't seem to take more pellets to cook that 2nd butt so why not have leftovers.
Pulled Pork Omlette
Pulled pork sandwiches are great, but there has to be more. My wife makes a mean pulled pork omelette (my favorite) and a pulled pork hash. I also love pulled pork on a cheese burger. Pulled pork would make an outstanding filling in a beer can burger. Click here to see How I cook Pulled Pork
Here is a compilation from google on pulled pork leftovers including pizza, won tons, mac and cheese, shepards pie, waffle sliders and many more.
I put 17 lbs of Pork butt on my Pro 24 about 5:15 am.
Its a fairly simple cook 225 until its done. I look for an Internal Tempeeture of about 203. I am expecting a 10 to 12 hour cook.
I may wrap depending on temp if it goes past 430pm. I may also raise to 250 at the 6 or 8 hour mark.
I currently have 8 beef hotdogs and 1 sweet potato on the warming rack. I expect the hot dogs to take 30 to 45 minutes and the sweet potato 2 to 3 hrs. If you got space on the pit use it.
I also put some yukon golds on the warming rack they took about 2 hours.
I meant to smoke some eggs as well but got busy and forgot.
So I started the Pro 24 at 445 am, I put the butts on at 515 am. I pulled the smaller butt at 430 pm and the larger one at 6pm over 13 hrs on the pit.
After resting in a cooler wrapped in foil the 1st butt was shredded at 6pm and the 2nd butt at 7pm. I always let them rest at least an hour.
I pretty much stuck to 225 the whole time no wrap but I did spray with apple juice a few times
I will soon be calling my butcher and ordering a Tri Tip very soon and will cook it as per this Thermoworks Blog Post.
I wont worry about the 2 zone heating I will smoke it at 215 or so until its ready to sear. I will pull it off crank up the temp then open the Flame broiler for a proper reverse sear.
They also explain how to carve the tri tip against the grain. Note the grain goes in 2 different directions you cant go wrong if you read the entire blog post.
The Thermoworks blog has great articles and cooking tips. They have a whole set of articles dedicated to cooking tempertures and why not they are the gold standard of thermometer products
Direct from thermoworks if they dont understand cook temps who does. Notice the statement under the 1st chart "
These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting."
I have made BBQ Bologna 2 Ways and I have enjoyed it each time. The first time I used the Malcom Reed method from his How To BBQ Right Web Site
The very first time I used my Pro 24 I made 3 things Pork Chops, Rib Eye Steak and BBQ Bologna.
This time I used the method from the BBQ Pit Boys Bologna Burgers. I had my butcher cut 4 half pound chunks
Everyone Knows or Should know that Oklahoma is the BBQ Bologna Capital of the world (aks Oklhoma Prime Rib)so here is a great looking recipe from a Blog in OK
Does size really matter when it comes to pellet grills? I have often heard it said go big or go home.
Obviously the bigger your Grill the more you can fit on it. But is bigger really better. The Bigger your grill the more pellets you burn. Its simple physics the more surface area you have the more fuel you will burn to heat it up.
Sure no matter how big your grill is you may find a here or there where it isnt quite big enough for all you want to do. A simple solution is to do multiple cooks. You can also add Grill Real estate by adding a 2nd story.
I think the best size is the right size for you. If you mainly cook for 2 and dont like leftovers then 300 or 400 sq feet is perfect. If you have a large family then perhaps 1000 sq feet is your best bet.
So consider what you want to cook and try and buy something that is big enough for 80% or more of your cooks.
Just like anything some people are passionate about the pellets they use brand and or flavors. For a while I would buy pellets based on a combination of price and convinence.
In my garage I currently have 5 different brands of pellets.
Lumberjack - char hickory, apple, pecan
B and B - apple
Pacific - hickory
Pit boss - hickory
Traeger - alder
Its hard to beat mail order for convience and at about 50 cents per lb the price is ok. Here is a Blog post I did about mail order pellets. I did order the pacific brand and really like them alot. I never did order the green moutain. I prefer 20 lb bags because of my bad back.
You can also find pellets on amazon.
I have also purchased pellets at Walmart, Menards, Costco, The St Louis Bbq store and perhaps a few others.
I did notice yesterday that Rural King has Lumberjack pellets for 8.99 for 20 lbs.
My local Walmart has pitboss for 8.88 for 20 lbs and about 15 for 40lbs.
I do prefer lumberjack and since I pass Rural king weekly when I visit my grand kids thats where I will be buying my pellets on a regular basis.
Smoking meat has some great recipes this is where I got my idea for grilled lobster. I havent purchased his sauce or rub which he pushes in almost every recipe.
Thermoworks the maker of Thernapen and Thermopop among many other Thermometers has a blog. It has many topics including grilling and maintenence of your Thermometers
The Traeger Recipe page is amazing. It's recipes are purpose built for use on the Traeger and they have a huge number of them and are constantly adding more
I have noticed a few post about cooking chicken from frozen. I think its great that you dont need to worry about getting the kitchen contaminated while the chicken is defrosting.
The smoke setting usually defrosts them easily. You can check internal temp after about 30 minutes.
After they've defrosted, you can season them how you like.
Here are a few ideas I've found on facebook.
Any times are aproximate the key is you want to cook to an IT of 165
Set the temp to 350. Olive oil, salt pepper and garlic powder. 15 minutes then flip for 12 minutes pull off and rest for 15 minutes.
Some prepackaged chicken have cook from frozen directions on the bag. If you can do it in the oven you can do it on a Pellet Grill.
