Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

This bangin meal literally came out of left field last night. Stupid easy for the the chicken. It's a lot like turkey chunks n' gravy from back in school.

Pan seared chicken breasts with a ¾ of a nice yellow onion, a bag of baby carrots, 2 cans of cream of mushroom and a can of French onion all from Campbell's. Put it all in the Crock-Pot and walk away.

I made some Yukon gold mashed through the food mill for silky smooth taters, and some grilled sugar snap peas for some greens. Along with some bakery fresh Italian from our local old timey food shack. It's old and ALL the old ladies still shop there. They make phenomenal donuts and bread, and they have killer selections of gourmet mustard and hot sauce, craft beer, they have the complete Boar's Head deli selection and some other awesome little odds and ends.

Anyhowsa wowsa, here it am:

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

Stocking up on pulled pork by smoking an eight and a little pound pork shoulder. Chopped it in two and rubbed the pieces up yesterday. Wrapped in saran and let season overnight. Smoked in the pellet grill at 225F for about five hours, then upped it to around 250 for another two and a half or so until they hit about 190 internal temp. Double wrap in foil and rest for 30 minutes before using the forum advice to chop instead of shred (much, much easier to do IMO....thanks for the tip, @Dr.Bubbles). Served it up with some store deli counter potato salad, and a carrot and apple slaw recipe that turned out really yummy.

Smoke ring shot if you're a fan of 'em….

Got enough for dinner for three with some leftovers, as well as bagging up four 2 cup(ish) portions to go in the freezer to use later for enchiladas, chili, or other recipes. Such an economical food to make, it's no wonder pulled pork is the go to for most BBQ'rs when it comes to feeding big crowds. :smoking:

 

[Dr.Bubbles]

Stocking up on pulled pork by smoking an eight and a little pound pork shoulder. Chopped it in two and rubbed the pieces up yesterday. Wrapped in saran and let season overnight. Smoked in the pellet grill at 225F for about five hours, then upped it to around 250 for another two and a half or so until they hit about 190 internal temp. Double wrap in foil and rest for 30 minutes before using the forum advice to chop instead of shred (much, much easier to do IMO....thanks for the tip, @Dr.Bubbles). Served it up with some store deli counter potato salad, and a carrot and apple slaw recipe that turned out really yummy.

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Smoke ring shot if you're a fan of 'em….
View attachment 1058497

Got enough for dinner for three with some leftovers, as well as bagging up four 2 cup(ish) portions to go in the freezer to use later for enchiladas, chili, or other recipes. Such an economical food to make, it's no wonder pulled pork is the go to for most BBQ'rs when it comes to feeding big crowds. :smoking:

Awesome looking pork there buddy. Glad my tip worked for ya...it's a far better texture in my opinion. I ALWAYS eat barbecue with my eyes first and that's some A1 looking pork. Nice smoke ring ya cheater...lol. Seriously though I am all about cheating now too, whatever is an easier way to accomplish the task, AS LONG AS YOU'VE PAID YOU'RE DUES WITH A REAL SMOKER!!!

I can only imagine how many guys plug in their pellet with zero experience on a hand fed fire box type smoker and think "I don't see what all the fuss is about?" Pellets are THE SHIT though. I can't wait.

Question:
Where do you get your pellets, how much do they cost for the container/per hour @ 225-250°?

I so want to try some of that pork... lol

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

Question:
Where do you get your pellets, how much do they cost for the container/per hour @ 225-250°?

I so want to try some of that pork... lol

THEY'RE called KAAAAHBS Joe's dad's stuff

I've never done any real testing, so all I can really offer is good guestimate on pellet consumption. I'm sure that there are some pellet grill forums around the 'Net where someone has done more of a scientific, weighing the pellets in the hopper before and after a cook type testing to see exactly how much was used. There are some models I've seen with a pellet drain to make for easier changes that would make it easy to do.

Anyhow...I would guess that on yesterdays cook running 7-8 hours, 5 at 225 and then up to 250 for a while that it used about a quarter to a third of a 20 pound bag of pellets. Pretty good "baseline" kind of day, too, since it was in the 70's or 80's with little to no wind most of the day. I picked up a bag yesterday at Home Depot for about $19. I usually get them at a little BBQ specialty store down the road for around the same price, but I was at the big box store getting some lumber and other stuff so just picked some up there. There are places on line that if you've got space to receive and store you can order by the pallet to get better deals. Anyhow...most of the big box hardware stores and a lot of the outdoor outfitter places carry them now. Traeger, Green Mountain, and some of the bigger mass produced brands have really pushed to get in all the big stores, so seeing them more and more places. Anywhere they sell the grills will usually have pellets. Manufactures will say you have to use their brand pellets, but wood is wood so any brand will usually work in any grill. If you want to check out some of the smaller, mom and pop type pellet grill manufactures that (in my opinion) make higher quality grills than the mass produced stuff, I recommend checking out Smokin' Brothers (what I'm running), Rec Tec, and Fast Eddy - Cookshack. All some really good quality brands when I used to hang out on the pellet cooker forums.

 

[Bigg Al]

Me lamb is done!!

 

[Dr.Bubbles]

Me lamb is done!!
View attachment 1058847 View attachment 1058848

What's the $1.99 verdict? Was it gamey or muttony? Lol, is that a word? Enjoy your dinner.

PS:
Thanks Ozone. That was quite the answer to my question.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Bigg Al]

More gamey, she cooked it a little to long but was gooood!! She made a sauce to go over it and the potatoes, and to me that was the best part!

 

[Dr.Bubbles]

Spicy Volcano Rolls with raw Yellowfin tuna belly, avocado, pickled ginger, sticky rice, nori, and jalapeno. A little real undiluted wasabi paste and this amazing spicy sauce.

WOW.

Flavor extravaganza in my mouth. We also grabbed some inside out spicy tuna rolls, but these were the ticket. The fish was perfect on both, but the combo of flavors and textures on the Volcano was next level. Fucking incredible.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

We went out and bought a new car today. I have been researching them for quite a while. We decided on the Honda Insight Hybrid. Wow have cars changed since 2005 when we purchased the car we are replacing. The owners manual is 675 pages . The process is still grueling but they really do not negotiate much especially on the hybrids as they are in high demand. We also drove the Toyota Corolla Hybrid and the Hyundai Ionic Hybrid. Here is the breakfast that sustained us through the event.

 

[Jraven]

Some gifts from the sea we've had in the last couple days...big spot shrimp

Loaded with eggs

And a pair of Quillback rockfish. Very firm flesh and delicate flavor on these

Great eats from Alaska waters