Pit Boss 770FB first impressions...
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Joe Hell Bravo on the pictures and the breakdown! Are those grill grates that look like cast iron your Brinkman? My main complaint about my GMG (other than topping out at 500°) is that the grill grates are so basic and when I use the Aluminum Grill Grate Kit I find it hard to maintain a constant temp.
Has anyone replaced the grill grates on a Pellet smoker grill combo? That might be something I try.
Have you ever made your own Chorizo?
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Joe Hell Bravo on the pictures and the breakdown! Are those grill grates that look like cast iron your Brinkman? My main complaint about my GMG (other than topping out at 500°) is that the grill grates are so basic and when I use the Aluminum Grill Grate Kit I find it hard to maintain a constant temp.
Has anyone replaced the grill grates on a Pellet smoker grill combo? That might be something I try.
Have you ever made your own Chorizo?
Jonathon The Brinkmann has the cast iron grates. That was a huge factor on that purchase…that and it has a deep fryer! LOL. It also has a timed sear feature that will blast one burner super high one minute at a time and on it’s own when all six burners are cranked it will bury the 600 max temp on the thermometer. The pizza I made in the pizza brat thread was cooked on that. I think there is a model of the Pit Boss that has the cast iron so an upgrade might be available in the future.
I haven’t made Chorizo yet but it’s coming soon! I have the Excalibur seasoning ready to go. I also have the store bought variety as shown below and a package of the new Johnsonville Chorizo Brats waiting in the wings. We have a lot of Mexican grocers in the area so I will probably pick up something there as well. I would like to do a head to head of as many as I can get my hands on. I’ll should make one from scratch while I am at it.
Better Living Through BBQ!
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Jonathon The Brinkmann has the cast iron grates. That was a huge factor on that purchase…that and it has a deep fryer! LOL. It also has a timed sear feature that will blast one burner super high one minute at a time and on it’s own when all six burners are cranked it will bury the 600 max temp on the thermometer. The pizza I made in the pizza brat thread was cooked on that. I think there is a model of the Pit Boss that has the cast iron so an upgrade might be available in the future.
I haven’t made Chorizo yet but it’s coming soon! I have the Excalibur seasoning ready to go. I also have the store bought variety as shown below and a package of the new Johnsonville Chorizo Brats waiting in the wings. We have a lot of Mexican grocers in the area so I will probably pick up something there as well. I would like to do a head to head of as many as I can get my hands on. I’ll should make one from scratch while I am at it.
Joe Hell Wow! That’s some amazing stuff your doing. Are you really on a diet or just feeding an army…Lol.
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Joe Hell Wow! That’s some amazing stuff your doing. Are you really on a diet or just feeding an army…Lol.
PapaSop Ha! I really am on a diet I swear! Jonathon can vouch for me! Luckily I have an army of volunteers to help get rid of everything. I couldn’t do it without donations to the cause. Today I’m smoking another batch of trout for a friend. 16 to be exact!
It takes an amazing amount of will power when I’m cooking stuff that I try my best to avoid. Fresh baked sourdough is torture but I gotta keep that starter well fed!
This was the only thing I did grill last weekend! A ‘diet’ burrito! Low carb tortilla, ground beef, avocado, lettuce, sour cream and fresh pico de gallo.
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A brief backstory on the poppers. I was intrigued by the concept of the smoked cream cheese after a post by Jonathon so I split two bricks in half and cold smoked for an hour and then packaged and refrigerated for a couple of weeks.
It turned out to be a bit heavy handed on the smoke but that might just be my personal preference. I took one of the packages and whipped that with a full package of non-smoked cream cheese and blended with grated cheddar and chopped pickled peppers…stuffed, wrapped in bacon and skewered for the grill. I went with the Weber on that one and paired with the Chorizo giving them a light smoking with Apple chunks. They turned out amazing. Everyone exclaimed they were the best popper they’ve had. The ones lucky enough to enjoy a bun piled it on high with sliced Chorizo and the cheesy pepper!
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PapaSop Ha! I really am on a diet I swear! Jonathon can vouch for me! Luckily I have an army of volunteers to help get rid of everything. I couldn’t do it without donations to the cause. Today I’m smoking another batch of trout for a friend. 16 to be exact!
It takes an amazing amount of will power when I’m cooking stuff that I try my best to avoid. Fresh baked sourdough is torture but I gotta keep that starter well fed!
This was the only thing I did grill last weekend! A ‘diet’ burrito! Low carb tortilla, ground beef, avocado, lettuce, sour cream and fresh pico de gallo.
Joe Hell That burrito looks great except for those two words…“low carb”
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PapaSop Yeah. They aren’t terrible but they aren’t ‘authentic’. I’m growing white and blue heirloom Mexican corn this year exclusively for scratch made tortillas. One of these days I’ll be able to phase a few things back into my diet in limited quantities. A real tortilla is high on the list.
Better Living Through BBQ!
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PapaSop Yeah. They aren’t terrible but they aren’t ‘authentic’. I’m growing white and blue heirloom Mexican corn this year exclusively for scratch made tortillas. One of these days I’ll be able to phase a few things back into my diet in limited quantities. A real tortilla is high on the list.
Joe Hell
Haha. Yep, just giving you some grief
. Fantastic things you’re doing! Everything looks great! -
PapaSop Yeah. They aren’t terrible but they aren’t ‘authentic’. I’m growing white and blue heirloom Mexican corn this year exclusively for scratch made tortillas. One of these days I’ll be able to phase a few things back into my diet in limited quantities. A real tortilla is high on the list.
Joe Hell you mentioned pickled peppers I home canned about 20 pints last year not to many people know what they are, and on a side note I have a tortilla press also and they taste the best
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Joe Hell you mentioned pickled peppers I home canned about 20 pints last year not to many people know what they are, and on a side note I have a tortilla press also and they taste the best
craigrice I’ve always liked pickled peppers of any variety but lately I’ve been devouring them. Any time you can introduce an acidic element to a meal it’s a good thing in my opinion. I planted an ambitiously sized garden this year with a focus on peppers, tomatoes, corn and herbs. I will be canning and dehydrating everything I can!
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Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.
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These lamb chops turned out perfect!
I made a quick marinade with balsamic, avocado oil, fresh rosemary, garlic, onion flakes, a pinch of red pepper, salt and and a generous amount of pepper. I seasoned the meat and vacuum sealed for about an hour and a half. Before grilling I patted them dry and cooked for about 30 minutes at 225 then used the sear feature to give them some color.
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