New PitBoss Grill

Old Faithful is getting long in the tooth. Acting squirrelly the last few cooks. Needing to be unplugged and reset to get through it. Its almost 6yrs old, so it was time.

Got a new one on clearance today from Lowes. Not the latest, greatest, wifi bootoof model. But it has meat temp probes where my old one didn't. Hard to beat it at the price I got it at.




Next decent weather weekend I'll break it in with a couple of Pork Shoulders(butts).

Nice, wifey was talking about getting a pellet grill.
Might have to swing by lowes and see if they have any left.

Nice. I could use a better smoker myself. With the winter weather usually by mid-October outside cooking is over with. Too difficult to keep a uniform temperature.

These things cook great. Moistest chicken ever. They just don't dry out like on a regular grill. Ribs are wonderful too.

Wind is howling out today or I'd do the initial burn in and seasoning. I'll probably do it tomorrow when the wind lays down some.

I'm going to see if the local Lowes has this. It looks like something I would use a lot in the warmer weather.

The rate of feed of the pellets can be adjusted for colder situations. Has 8 different settings to handle that. Faster it feeds, the warmer it keeps it in the cold.

Just did the initial burn in and seasoning on this one. Ready to cook on it now.

They have that model at my store, $599.

For fathers day, the boys bought me a Pit Boss. 1100 sq. inch surface. Threes racks of ribs are now smoking on it. About an hour till they get done, smells great. I'm still working with one arm so my son Mike is doing the cooking. (He really bought the smoker for himself lol) He will use it more than I will but that's okay.

I cooked a brisket, a chicken and 4lbs of sausage on mine yesterday. Had the inlaws, her sisters family, nephew, his wife and 5 kids over for the first time since Covid started. They went thru the bbq like shit through a goose.

You'll like that PitBoss.

Im still trying to find a time to make it back to DFW.

Jalepeno's stuffed with marinated beef skirt steak, wrapped in bacon, Chupacabra seasoning sprinkled on.
2 skinned out rolls of hot breakfast sausage, wrapped in bacon, same seasoning.

Chupacabra is available on Amazon...some of the best seasoning I've come across.
Chupacabra-Amazon

Nice!
My son has been smoking ribs every Sunday. I hate to say I'm getting a little tired of them but he buys and cooks the ribs so I shouldn't complain.
We want to do a brisket but so far haven't found any that are as thick as we would like. Costco brisket are 2" thick, I think I'll just go to the butcher. He will have it but prices are very high. But, he does sell only quality meats.

2" thick brisket ain't bad if thats the flat end. Id start out on one about that size to get the hang of cooking them on the PitBoss

That looks delicious. I was thinking about the sausage roll you made and was thinking of smoking it with bacon wrapped around it.

TheQuig wrote:

That looks delicious. I was thinking about the sausage roll you made and was thinking of smoking it with bacon wrapped around it.

They come out good that way. Tastes like old school homemade smoked sausage. I usually cook 2 or 3 rolls every bbq. Goes fast.

Peppers come out mild. After slicing them in half, scooping out all the seeds and white veins supporting the seeds, I soak them in ice water for 30mins to an hour. Takes most of the heat out, leaves the flavor in. Get a fiery one every now and then still though.

That looks great! I use the Chupacabra seasoning mixed with the Weber Dry Rub Original when cooking ribs. I agree, its some good seasoning. They sell it here at the United's.

My son smoked Pork Belly yesterday. Cut it up for pulled pork. A little too much fat in the cut. Friday we are going to do 2 pork butts for a party at my brothers house. I've let my son do all the smoking and grilling since he enjoys doing it. Instead of aluminum foil for the last hour or two, he bought butcher paper and wraps the meat in that.

I let the pork butts cool a bit where they are easy to handle. The fat seperates from the meat easy at that point.

When we do pork butt, we let it sit for 2 hours before pulling. This will be the first time smoking butt with this smoker, looking for some nice crust. We have been getting a nice smoke ring with the pork ribs, really happy with the PitBoss.

My son smoked ribs on Sunday. Very tasty.

I need to do some ribs. Might do that this weekend.