Recent content by shelly

I use my current pellet grill mainly for low and slow, setting the controller to 225° and monitoring internal meat temp. It takes my grill an hour to reach the 225° with the cold meat in it, at hour 2, it reads 235° and at hour 3 the pit temp is up to 245° and holds fairly well from there but...

It's been a while since I posted any cooks on my DB. I've been busy playing with different indoor rotisseries, (returned 2 and kept the 3rd but I digress.) I grew up in my grandpa's kosher butcher shop. Every week he brought home flanken cut short ribs (called just flanken at home) which were a...

I cold smoke salmon to make lox every 2 weeks. I've been doing this for decades now, originally with a home built smoke generator running a smoke tube into an offset smoker which contained the fish. After it all went up in flames less than a year ago, I started using my GMG DB, running a 25'...

I thought that I would show how I butterfly my turkey before smoking on my DB. The term spatchcock is often used as well but I think of that as a method of cooking a butterflied bird using weights on top to push on to the grates. I may be wrong though. After washing the bird inside and out, I...

Whenever I cold smoke salmon to make lox (about every 2-3 weeks), I now include smoked oysters at the same time. I use one quart of shucked oysters. The salmon cold smokes for 6 hours with the DB set to 160°, using the empty DB as the smoke source. The smoke drops to 80° after traveling...

I'm the only one at home who eats pulled pork so there's lots of leftovers. I don't like it much from the freezer as it changes texture and bite so coming up with leftover ideas is important for me. We all know what the smoked pork, internal temperature of approximately 200°, looks like...

I've been asked if I give any food photography lessons. Firstly, thanks to all for the positive feedback on my photos (and, hopefully, cooks as well). I did have a restaurant for 13 years so food presentation is key to me. I think about the plating while cooking the meal. I use as many fresh...

Tired of July 4th weekend leftovers. Having had a restaurant for many years back in the day, it is not necessary for anyone who eats at our home to have the same meal as each other. I can easily cook separately to specific tastes, likes, allergies et al. What counts is that we eat together. I...

I ground beef, pork and onions, and mixed with my seasoned crumb mixture and eggs to form the meatballs. Into the GMG DB at 225° for 2 hours. Here's a shot of the finished meatballs. And my dinner. A man can only eat ribs for so long before the need for comfort food takes over. :)...

Hello everyone. I was invited to join the forum by jimsbarbeque and have spent a few days browsing through many threads. There's some great information and photos here. I'm a former chef/restaurant owner in Carmel Valley, CA who grew most of the fruits and vegetables for it, used my own...