Favorite Grilled Recipes

Good cut of meat? All depends on what looks good to me at whatever grocery store I may be in at the time, be it ribeye, T-bone, strip.

For my taste buds it always seems to lose some flavor once frozen. May or may not be true, but that's my logic.

mds47588 wrote:
My entry: A good cut of meat (never frozen) and then soaked in Dale's Marinade for a min of 12hrs sprinkled liberally with Montreal Steak Seasoning.

And another vote for a good burger!

What are your thoughts on a good cut of meat to marinade and why never frozen?

My entry: A good cut of meat (never frozen) and then soaked in Dale's Marinade for a min of 12hrs sprinkled liberally with Montreal Steak Seasoning.

And another vote for a good burger!

Shark fillets marinated in Wishbone Italian dressing.

We cooked a small turkey on the Davy Crocket.

I think we are going to get the Davy Crockett. Went and looked at it yesterday. It is smaller than we thought but should be big enough. Can you do a turkey on it?

We have the Green Mountain Davy Crocket. Fits in the basement storage of our 5th wheel. When stowed, the legs fold up making carry handles and a much smaller profile.

davosfam wrote:

jnharley wrote:
We cook most of our protein on our pellet smoker. Ribeye steak rubbed with a prime rib seasoning I found in a smoker book has to be my favorite. Tonight it is meatloaf on the smoker.

Which pellet smoker do you have? We are in the market for one. Looking at Traeger, Green Mountain and Rec Tec.

We have the Traeger. Ours is at least 20yrs old. Still works like new. I have had 2 issues over that time. The first was whe I left the unit out I front of the dryer vent. The moisture broke down the pellets causing the auger to jam breaking a pin. The second is the pan under the grill itself. It has started to rust and needs replacing, but it is too old to get a replacement from Traeger.

But it does speak to how long they last.

- Dijon Mustard
- Black Pepper (colorful helps)
- Bone-In Prime Rib (or some other robust cut that won't be overwhelmed)

Crack enough pepper and mix with enough mustard to cover the Prime 1/8" thick all-round.

Let sit in fridge overnight up to 24 hours.

Put on warm grill bone side down, indirect smoke for up to 6 hours at low temp until medium.

IDEALLY...but takes some fiddling with the grill....put directly over hot coals that are dying for the 1st 20 - 30 minutes...then start feeding the smoke box so that the remaining time is indirect smoking.

Use a probe thermometer...after reaching desired level of cooking (the mustard coating prevents drying out which is why I cook to medium vs. med-rare), let rest, loosely covered for 12 minutes or so.

Carve and serve with wine...my preference is a good Cabernet; alternates include Beaujolais Nouveau for an offsetting fruitiness.

jnharley wrote:
We cook most of our protein on our pellet smoker. Ribeye steak rubbed with a prime rib seasoning I found in a smoker book has to be my favorite. Tonight it is meatloaf on the smoker.

Which pellet smoker do you have? We are in the market for one. Looking at Traeger, Green Mountain and Rec Tec.