Poor Mans Burnt Ends

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.

Pulled Pork Leftovers - 25 or More Ideas

Pork Butts soon to be Pulled Pork

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.

Pulled Pork 10 ways

Pulled Pork 18 Wyas

Pulled Pork Leftovers 20 ways

17 lbs of Pork Butt can you say Pulled Pork

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

Click here  for pulled pork leftover Ideas

Tri Tip the Thermoworks Way

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.

Cooking Temps Thermoworks blog

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

Temp chart

Hamburger temps and cooking method

How to temp a steak

Key Temps cooking Frozen Steaks

Pork Chops

Seafood

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."

https://blog.thermoworks.com/2010/10/chef-recommended-tw-approved/

BBQ Bologna

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

One more take on OK Bologna

Pellet Grills Size Does Matter.

BBQ Ribs On My Traeger JR Pellet Gtill

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.