Pellet Grill/Smokers
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Cool, I had looked at those pizza inserts from Green mountain and the ooni's but I do not need that much carb's in my life right now
That's what cauliflower crusts are for
That's what cauliflower crusts are for
Post up a good recipe, I have not found one yet.
I could not get past the weird taste on ones I have made in the past, always on the lookout for a better receipe. Also they would be soggy and not hold together that great.
Highbeam
Minister of Fire
A
Ah, the low carb diet. Be warned that many premade cauliflower pizza crusts are just regular wheat dough with cauliflower added. Hard to read the ingredients label when you’re at a restaurant!
Ah, the low carb diet. Be warned that many premade cauliflower pizza crusts are just regular wheat dough with cauliflower added. Hard to read the ingredients label when you’re at a restaurant!
No low carb for me. Typically if I get one it's just for something different.
Good heads up for others though.
Tried smoking my spatchcocked chicken this time around, I brined it overnight in SPG/Sugar and put butter under the skin and let it smoke at 170 for 5 hours, turn turned it up to 350 to crispen up the skin.
It fell apart while trying to eat it
It fell apart while trying to eat it
Woodsplitter67
Minister of Fire
Highbeam
Minister of Fire
I burn an Englander PG pellet grill and have for a few years. Due to dry outdoor conditions we are again banned from using it for cooking. Probably the rest of the summer since our local FD failed to pass a levy for more money!
I'm thinking more and more that I should go back to a nice gas weber and supplement with a charcoal burner for winter BBQ.
I'm thinking more and more that I should go back to a nice gas weber and supplement with a charcoal burner for winter BBQ.
That is crazy, sounds like someone needs to invent a smoke filter for you guys to smoke on the down low.
I'm not sure how a pellet grill is any more of a fire hazard than any other type of grill.
Highbeam
Minister of Fire
They lump (nice pun) all solid fuel burners together. Prohibited during a fire safety burn ban. A different government agency does the same junk during high pollution events in the winter.
Got a chance to smoke a Chuck roast over the weekend, was really happy with the results. Took about 6 hours at 225, I did wrap in butcher paper when it hit IT of 160 and put some beef broth in to help with moisture.
They just raised it to phase 2 here also. Anything that can emit sparks is banned. Gas and charcoal grilles are still permitted. Considering that we have had virtually no rain since mid-June and none forecast through the beginning of Sept., I am glad that these restrictions are in place. We are sitting on a tinderbox.
Food Lion had pork butts for .99/lb so I loaded up. Tried some new receipes, the one that turned out really good was the Cider Brined pulled pork. https://heygrillhey.com/cider-brined-pulled-pork/
My pit boss has done me well, also an active bunch on FB if you ever have issues or need ideas on what to smoke. As to which model will depend on what you are looking for it to do, check them all out but I would recommend going bigger than you think just incase.
I haven't posted on here my smokes but here is one from this past weekend, smoked picnic shoulder and beef shoulder. 225 for 12 hours. Injected the pork with apple juice/vinegar and spritzed it every hour.
gezzz gotta get mine back out im hungry.. got put away for the winter since one of the fans quit working. Ended up ordering a complete kit that included all new fans, burn pot, ignitors. Would have went through pit boss but their shipping for things in Canada is so slow. They order their parts form the US on a stock order and then when they receive they ship out to you.. Pretty sad actually with all the stores that sell in Canada
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