Used to be able to fine it all the time, but if you can find some elephant garlic get it. What we used to do was salt pepper and olive oil in the oven but it would be perfect with some smoke. It’s already good by default. There are tons of recipes out there but the best part is it’s good low and slow or hot and fast. 20-40 minutes and spread it on some bread or crackers, so good.
What kind of pellet smoker do they have? I've seen several, but they typically are like "the traeger cookbook" or the "rectec cooking Bible "
Follow up to this post, as a casual observer before this I like when there is a breakdown of strategy, this was the best turkey I have ever had. A lot of compliments — moist and flavorful. -Dry brine with 2:1 Salt:Baking Powder -Pecan with hickory blended in the stack -15.5lb turkey, 275* for an 2.5 hours
I just landed in NYC does anybody have any recs here in the city where I can find some real New York City BBQ
These things are fucking dope. Everyone was super nice and what Workhorse is doing is awesome. So stoked to get my pit in April.
I have 3 chickens for a party tomorrow. I usually spatchcock but was thinking about halving for the trip to where the party is. What do you guys think? Thought that halves would be more manageable.
I rarely if ever spatchcock a chicken any more Halves are so much easier to work and there is no advantage to cooking in one piece
They were a hit. Went with 3 runs (2 on each) MC holy voodoo Hardcore carnivore red Recteq Bloody Mary (wife’s request)
You mean like one unit where one side is a pellet smoker for indirect and the other half is a gas burning direct grill set up?
Yeah. Unless an add on is the way to go. I like smoking but sometimes just want to grill something quickly.
My experience has been that the combo units aren’t great and personally I’d buy a separate pellet system and gas grill.
I have the Chef Camp Woodwind and have the gas burner sidekick attachment. It works pretty well and the burner is excellent but it's still a single burner and wouldn't work for larger groups/families. For the money you could get a smoker and a smaller gas grill for the same price as the Woodwind.
I love the sidekick attachment and burner. I got the pizza oven, BBQ and Griddle attachments. I use the bbq for searing meats; and it’s not huge but it’s big enough for 3 to 4 steaks at a time. I end up smoking most of what I cook though so it’s perfect for me.
Going to finally make the jump to offset from being a pellet grill guy for years. Looking at Fatstack FS-120 or Workhorse 1969. I really like the flat griddle over the firebox on the Fatstack and the “Cowboy Firebox” on the Workhorse for searing steaks but can’t decide which one would be more useful. Any advice is appreciated for those that have the ability to cook above the firebox on your smokers.
You can use them. Might need to make vent adjustment to dial in temp for different fuel consistency but they are fine. I use wood chunks in my ceramic as well.