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New pellet grill... what do I need to cook?

The pizza oven attachment is amazing.....its a Game Ender for sure. Love my GMG. I have the grill grates which make a great sear for burgers and steaks.
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I do pizza on my camp chef all the time. Homemade is amazing, and even throwing on some frozen tombstone or Jack's pizzas turn out good. Some more ideas, other than meat, macaroni and cheese from scratch and lasagna with garlic bread.
 
bowbender73 said:
I’m in for sure!!
What is the curing technique that you use?
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I use a salt cure which has some pink curing salt mixed in. You can get all scientific and measure the quantity of salt (I believe (.25% of the weight of the meat). Or, do what I do, just cover the bacon evenly. If you measure it, you do not have to worry about keeping it in the fridge too long and have it be over salted. Anyway, place in a ziploc and put in the fridge. You want to flip it every day so each side soaks in the salty brine that gets created. Usually it takes about seven days to cure. You will know because the bacon should start to feel a bit firm when you press it. I think that means that the water has been pulled out. Remove from ziploc and place on rack in the fridge for a day. This will dry it out a bit giving the bacon a bit of that leathery feel on the outside.

Then into to the smoker at 225 degrees until the center of it hits a temp of 150 degrees. Remove and let it cool to room temp. Then enjoy.

I am to the point now that I just as for a whole slab of pork belly, including the ribs that are on it. I trim off the ribs and smoke those separately. I end up with 15 pounds or so of bacon. Cut it into large chunks wrap and freeze. Ya, we eat a lot of bacon.
 
elk yinzer said:
Well I went and rewarded myself for passing the CPA exam and bought a GMG Daniel Boone and the pizza oven attachment.

I've had a little previous experience messing around with pellet grills so I pretty much knew what to expect. I'm using this to fully replace my old propane grill so I'm going to have to figure out some solution to sear steaks, but otherwise I think pellet grills win out.

Digging it so far. First cook I did a batch of wings and yesterday I smoked a couple of my homemade brats. Both turned out good. Smoke flavor on the brats was a little underwhelming to nonexistent, probably going to try the smoker tube accessory. Hoping to try the pizza oven this week and some longer smokes next weekend.
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As far as getting a sear goes, I finish my steaks in a cast iron pan on the stove, but you can crank the heat in the grill and put the cast iron in there till it's at 500 then finish the sear. Assuming you're doing a reverse sear which EVERYONE should be doing.
The smoker tube is a must have. It's like Frank's Red hot...I use that sh!t on everything.

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I'm going to have to get one of these. Everything y'all are posting looks superb. Plus my old Hank Hill propane grill is officially dead.

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