MattF Posted May 24, 2021 Share Posted May 24, 2021 17 hours ago, azstu324 said: Hey y'all! It's been a good minute since I've visited this thread. "Insert many sad emojis". Anybody ever mess with one of these? Wondering if it would be enough to cover both the propane grill and the smoker..? Looks like cooking time might be longer but quality may be better overall. Eventually I'm going to need to eliminate some equipment when we move out to PG, CA so I'm thinking this might be a decent grill/smoker in-one option. This is a big box model from Lowe's. It's the Pit Boss 1150 pellet grill. If it's the upgraded controller it might be OK. But, if you want something bullet proof, look at Grilla Grills Siverbac. bens197 1 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Fairway 14 stand bag Balls: Chrome Tour Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
MattF Posted May 24, 2021 Share Posted May 24, 2021 9 hours ago, TBT said: I’ve got a Traeger, pellet grills are amazing! The convenience of propane because you can turn then on and get to temperature quickly and then maintain temperature while cooking and then just turn it off when your done...BUT you get the flavor of cooking with wood and smoke. I’ll never go back to grilling the other way. With the Traeger I can grill steaks or burgers or smoke a brisket low and slow to perfection, you can even bake in them. Just so long at you're not this guy: azstu324, bens197, M. Parsons and 1 other 4 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Fairway 14 stand bag Balls: Chrome Tour Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
azstu324 Posted May 24, 2021 Share Posted May 24, 2021 1 hour ago, MattF said: If it's the upgraded controller it might be OK. But, if you want something bullet proof, look at Grilla Grills Siverbac. Yeah I've read about that issue. I'll be doing my first cook tonight so we'll see how it goes.. Oh.. and I went out and bought one last night.. I had a gift card to either Lowes or HD. After poking around the ol interweb for a few days and visiting both stores to look over different options, I found a lot of great reviews for the Pit Boss pro 1150 and comparisons with similar models from other brands. The 1 major issue that I found was exactly what you mentioned so I'm more or less prepared to tackle that issue if/when it comes up. Given the price point and options, I figure that should be a minor hurdle in comparison to what I'm getting for the $. I put it together last night in about 2 hrs whilst trying to keep a 3 year old boy from destroying the house or terrorizing his sister. Had I not had the kid situation I would have had it together in an hour.. probably story of most people's lives with children . I'll say that this was one of those "enjoyable build" projects. It wasn't at all difficult, didn't take hours and at the end you can look at it and say "man I did that!" with a good deal of personal manly validation to follow.. (insert Tim the Toolman Taylor laugh.. ugh ugh ugh). I did have a chance to look at some other brands offered by both Lowes and HD (remember, I was limited in my purchasing locations). I'll say that the overall build quality and material of the Pit Boss seems top notch and even better than most. It's heavy as $#!t - ! It's made with pretty heavy gauge hammered steel. The primary grilling grates are also pretty stout with a diamond pattern so no need to rotate for grill marks when grilling. I also like that it's got some fairly beefy urethane primary wheels and secondary castor wheels with locks for easy maneuvering and stability. The function that I'm really excited to test out is the searing/direct fire access plate. A lot of pellet grills don't have this and I'm looking forward to finishing off steaks and roasts with a kiss of direct fire at the end of the cook. I've got a whole chicken, some chicken breasts, and a pork loin that I plan on cooking up tonight. The breasts and loin I will finish off with some searing. Pics to come! PMookie, sirchunksalot, bens197 and 2 others 4 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
azstu324 Posted May 24, 2021 Share Posted May 24, 2021 3 hours ago, MattF said: Just so long at you're not this guy: This is a masterpiece! MattF 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 24, 2021 Author Share Posted May 24, 2021 Did teriyaki glazed pork chops with rice for dinner GolfSpy_SHARK, sirchunksalot, edingc and 5 others 7 1 Quote Link to comment Share on other sites More sharing options...
M. Parsons Posted May 24, 2021 Share Posted May 24, 2021 6 hours ago, azstu324 said: Yeah I've read about that issue. I'll be doing my first cook tonight so we'll see how it goes.. Oh.. and I went out and bought one last night.. I had a gift card to either Lowes or HD. After poking around the ol interweb for a few days and visiting both stores to look over different options, I found a lot of great reviews for the Pit Boss pro 1150 and comparisons with similar models from other brands. The 1 major issue that I found was exactly what you mentioned so I'm more or less prepared to tackle that issue if/when it comes up. Given the price point and options, I figure that should be a minor hurdle in comparison to what I'm getting for the $. I put it together last night in about 2 hrs whilst trying to keep a 3 year old boy from destroying the house or terrorizing his sister. Had I not had the kid situation I would have had it together in an hour.. probably story of most people's lives with children . I'll say that this was one of those "enjoyable build" projects. It wasn't at all difficult, didn't take hours and at the end you can look at it and say "man I did that!" with a good deal of personal manly validation to follow.. (insert Tim the Toolman Taylor laugh.. ugh ugh ugh). I did have a chance to look at some other brands offered by both Lowes and HD (remember, I was limited in my purchasing locations). I'll say that the overall build quality and material of the Pit Boss seems top notch and even better than most. It's heavy as $#!t - ! It's made with pretty heavy gauge hammered steel. The primary grilling grates are also pretty stout with a diamond pattern so no need to rotate for grill marks when grilling. I also like that it's got some fairly beefy urethane primary wheels and secondary castor wheels with locks for easy maneuvering and stability. The function that I'm really excited to test out is the searing/direct fire access plate. A lot of pellet grills don't have this and I'm looking forward to finishing off steaks and roasts with a kiss of direct fire at the end of the cook. I've got a whole chicken, some chicken breasts, and a pork loin that I plan on cooking up tonight. The breasts and loin I will finish off with some searing. Pics to come! There are so many good pit masters out there on YouTube to learn from, but you can't go wrong with All Things BBQ, How To BBQ Right, and Kosmos Q just to name a few. I like to reverse sear on my Yoder Smoker YS640. Also, there are these grill grates that you can get that will give you the best sear you've ever seen and prevent flare-ups. https://www.grillgrate.com/pit-boss/ bens197, GolfSpy_SHARK and MattF 3 Quote In my BR-D4 6-way King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size 3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align ZX5 4-5 & ZX7 6-PW, Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft MTB-X NX7 Pro Slope Tracked by #WPS Link to comment Share on other sites More sharing options...
bens197 Posted May 24, 2021 Share Posted May 24, 2021 Nice and easy tonight. Cuppa burgers and a red & white hot. azstu324, tommc23, edingc and 3 others 6 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
azstu324 Posted May 25, 2021 Share Posted May 25, 2021 First cook on the Pit Boss So I goofed and mislabeled my thermometers. I was out getting tires put on my wife's car. The whole time I thought I was following the pork thermometer, it was actually the chicken. Ended up blasting the pork loin to 168° instead of 145° so it ended up a little dry. I split the loin and tried 2 different rubs. The bark and outer meat were pretty damn tasty on both. Next time I do a loin, 1) I won't overcook it, and 2) I will brine or inject it. The chicken however.. when it reached 165° and I pulled it from cooking, was done to absolute perfection. Just enough smoky flavor to compliment the meat and not overpower it. I did inject the chicken with veggie stalk and it was as juicy as I've ever had it! I was also able to use the searing plate to crisp up the skin. It was pretty cool to place the bird on the 2ndary rack, open up the searing gate to let the fire out and within a couple minutes it was ready to sear. Overall I would call the first cook a success. I made a perfect chicken and I learned how to not screw up a pork loin for next time. The beast pork loin MattF, sirchunksalot, edingc and 3 others 6 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
TBT Posted May 25, 2021 Share Posted May 25, 2021 9 minutes ago, azstu324 said: First cook on the Pit Boss So I goofed and mislabeled my thermometers. I was out getting tires put on my wife's car. The whole time I thought I was following the pork thermometer, it was actually the chicken. Ended up blasting the pork loin to 168° instead of 145° so it ended up a little dry. I split the loin and tried 2 different rubs. The bark and outer meat were pretty damn tasty on both. Next time I do a loin, 1) I won't overcook it, and 2) I will brine or inject it. The chicken however.. when it reached 165° and I pulled it from cooking, was done to absolute perfection. Just enough smoky flavor to compliment the meat and not overpower it. I did inject the chicken with veggie stalk and it was as juicy as I've ever had it! I was also able to use the searing plate to crisp up the skin. It was pretty cool to place the bird on the 2ndary rack, open up the searing gate to let the fire out and within a couple minutes it was ready to sear. Overall I would call the first cook a success. I made a perfect chicken and I learned how to not screw up a pork loin for next time. The beast pork loin Nice work, you’ll get better...pellet grills are the way to go! sirchunksalot 1 Quote XR Driver Matrix Ozik 8m3 Black Tie Shaft King F7 3W UST Mamiya Chrome Elements 7F4 Shaft King F7 5W UST Mamiya Chrome Elements 7F4 Shaft King F7 4 Hybrid Graphite Designs Tour AD-HY 95 Shaft PXG 0211 DC 5-PW Mitsubishi MMT 80 Shafts RTX ZIPCORE 50*,54*,58* UST Mamiya Recoil 95 Shafts Metal X Milled #7 with SuperStroke 2.0 grip MTB Twitter: @timldotson Instagram: timldotson Facebook: TimDotson Link to comment Share on other sites More sharing options...
azstu324 Posted May 25, 2021 Share Posted May 25, 2021 7 minutes ago, TBT said: Nice work, you’ll get better...pellet grills are the way to go! Oh no doubt! I'm already planning out my next cooks. While the app for the Wi-Fi function isn't great, the Wi-Fi ability is pretty sweet. I was monitoring the grill from Discount Tire 3 miles away. If needed I could have changed the temp or turned the thing off from my phone. MattF 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted May 28, 2021 Author Share Posted May 28, 2021 Did air fryer salmon, rice, and some farm fresh asparagus I cooked in the broiler wanted to grill this but it’s pouring and super windy so not happening yungkory, bens197, sirchunksalot and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Popular Post vaughnpereira Posted May 28, 2021 Popular Post Share Posted May 28, 2021 I cook silver & black, Rickp, bens197 and 8 others 8 3 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted May 29, 2021 Author Share Posted May 29, 2021 1 hour ago, vaughnpereira said: I cook You sir have a propensity to large burgers and they look amazing yungkory, bens197, MattF and 3 others 1 5 Quote Link to comment Share on other sites More sharing options...
Peaksy68 Posted May 29, 2021 Share Posted May 29, 2021 Snap lockdown so no golf for me. Decided to cook up a storm. Roasted Cauliflower Soup with Prosciutto Crumbs Duck Breast with Beetroot and Duck fat Potatoes and Baked Stuffed Mushrooms Went a treat with a stunning Pinot Noir from one of Australia’s best producers, Bindi Dixon Pinot Noir 2016 bens197, azstu324, tommc23 and 4 others 6 1 Quote 849 Pro Evenflow Riptide 6.0 F8 3 & 5 Woods Project X Evenflow Blue 6.0 TS2 7 Wood Project X Evenflow Blue 6.0 MP18 MMC - Project X LZ 5.5 Zipcore Wedges 50,54,58 - Project X LZ 5.5 MLA Tour Mallet 33" Z Star Pioneer bag buggy Link to comment Share on other sites More sharing options...
Headhammer Posted May 29, 2021 Share Posted May 29, 2021 13 hours ago, vaughnpereira said: I cook tommc23 1 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Headhammer Posted May 29, 2021 Share Posted May 29, 2021 Dinner last night was hoisin glazed salmon burgers with pickled cucumbers. tommc23, bens197, sirchunksalot and 6 others 6 3 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
MattF Posted May 29, 2021 Share Posted May 29, 2021 14 hours ago, vaughnpereira said: I cook I sense a theme... bens197, Headhammer, Rickp and 3 others 3 2 1 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Fairway 14 stand bag Balls: Chrome Tour Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
Headhammer Posted May 29, 2021 Share Posted May 29, 2021 13 minutes ago, MattF said: I sense a theme... I used to go to a restaurant in NYC called Gotham, duh, that built all their dishes vertically. MattF, M. Parsons, Rickp and 1 other 4 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Headhammer Posted May 30, 2021 Share Posted May 30, 2021 Holiday weekends mean real desserts in our household. Flourless dark chocolate cave-in cake with raspberry whip cream. Kenny B, bens197, Rickp and 5 others 8 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
tommc23 Posted May 31, 2021 Author Share Posted May 31, 2021 Did a dry brine on some chicken thighs I normally dry brine whole birds so we will see how this turns out. GolfSpy_SHARK, MattF, M. Parsons and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted May 31, 2021 Share Posted May 31, 2021 8 minutes ago, tommc23 said: Did a dry brine on some chicken thighs I normally dry brine whole birds so we will see how this turns out. You'll like it, there is absolutely no way to mess this up. This is our group's summer staple. We call it 90 minute chicken when all it is, is just a really low slow long cook of dark meat. Enjoy! Rickp, GolfSpy_SHARK, sirchunksalot and 1 other 4 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
tommc23 Posted May 31, 2021 Author Share Posted May 31, 2021 17 minutes ago, bens197 said: You'll like it, there is absolutely no way to mess this up. This is our group's summer staple. We call it 90 minute chicken when all it is, is just a really low slow long cook of dark meat. Enjoy! Oh I love dry brined chicken I normally just do the whole bird that way. I cooked the thanksgiving turkey on shift dry brine style and the guys loved it. used the air fryer to cook mushrooms stuffed with artichoke, spinach, and cheese look how they turned out!!!! Headhammer, MattF, edingc and 6 others 7 2 Quote Link to comment Share on other sites More sharing options...
Headhammer Posted May 31, 2021 Share Posted May 31, 2021 Adobo chicken & shrimp tacos with grilled veggies, fresh guac and all the fixins. edingc, MattF, bens197 and 4 others 4 3 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
808nation Posted May 31, 2021 Share Posted May 31, 2021 22 minutes ago, Headhammer said: Adobo chicken & shrimp tacos with grilled veggies, fresh guac and all the fixins. Love chicken adobo Headhammer 1 Quote WITB: Driver: Sim2 Max w/ Fujikura Motore X F3 shaft FW Wood: F9 wood 14.5* Hybrids: Sim2 Max 3 Hybrid & Vapor Flex 4 hybrid Irons: Z565 - 7 thru PW & ZU85 - 5 thru 6 with Recoil ZT9 F4 shafts Wedges: RTX4 52*, 56*, 60* Putter: Scotty Cameron M2 Newport Ball: Black & Pro V1 Bag: 2018 MyGolfSpy stand Bag & 2021 Greenside Golf stand bag Link to comment Share on other sites More sharing options...
azstu324 Posted May 31, 2021 Share Posted May 31, 2021 2 hours ago, Headhammer said: Adobo chicken & shrimp tacos with grilled veggies, fresh guac and all the fixins. Mmm.. Living in AZ, and muchas gracias to our geographics and history, we have a pretty impressive number of drive-thru but pretty legit Mexican joints. My go-to dish that's served everywhere is adobada pork. It's diced pork loin slow-simmered in adobo sauce. They then take a spoonful and throw it on the flat top with oil to crisp it up a little and caramelize it. Then they wrap it in a burrito with fresh guac and cabbage. Or as a plate with tortillas, beans and rice. I could eat this 7 days a week! bens197, M. Parsons, Headhammer and 1 other 4 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
azstu324 Posted May 31, 2021 Share Posted May 31, 2021 I've got plans for these 2 guys! One will be just a slow-smoked dry rub. The other will have the same dry rub but will be finished off with a black & blue (berry) smoky homemade BBQ sauce. Cooking them using the 2-2-1 method at 250° and spraying with white grape peach juice for the first 2 hrs. Dry rub is a blend offered by WinCo that they call "smokehouse rub".. but I've re-named it more appropriately... These will be accompanied by some hasselback sweet potatoes baked in the pellet grill with the same dry rub and some coconut sugar, served on chicken stalk, andouilli sausage and herb quinoa. And homemade honey wheat bread. More pics to come! tommc23, yungkory, bens197 and 4 others 3 2 2 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
Rickp Posted May 31, 2021 Share Posted May 31, 2021 4 minutes ago, azstu324 said: I've got plans for these 2 guys! One will be just a slow-smoked dry rub. The other will have the same dry rub but will be finished off with a black & blue (berry) smoky homemade BBQ sauce. Cooking them using the 2-2-1 method at 250° and spraying with white grape peach juice for the first 2 hrs. Dry rub is a blend offered by WinCo that they call "smokehouse rub".. but I've re-named it more appropriately... These will be accompanied by some hasselback sweet potatoes baked with the same dry rub and some coconut sugar, served on chicken stalk, herb quinoa. More pics to come! Looking forward to seeing finished product ! M. Parsons 1 Quote Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
tommc23 Posted May 31, 2021 Author Share Posted May 31, 2021 19 minutes ago, azstu324 said: I've got plans for these 2 guys! One will be just a slow-smoked dry rub. The other will have the same dry rub but will be finished off with a black & blue (berry) smoky homemade BBQ sauce. Cooking them using the 2-2-1 method at 250° and spraying with white grape peach juice for the first 2 hrs. Dry rub is a blend offered by WinCo that they call "smokehouse rub".. but I've re-named it more appropriately... These will be accompanied by some hasselback sweet potatoes baked in the pellet grill with the same dry rub and some coconut sugar, served on chicken stalk, andouilli sausage and herb quinoa. And homemade honey wheat bread. More pics to come! Doing ribs tomorrow for the guys on shift azstu324, M. Parsons, MattF and 2 others 5 Quote Link to comment Share on other sites More sharing options...
azstu324 Posted May 31, 2021 Share Posted May 31, 2021 On 5/24/2021 at 4:31 AM, MattF said: If it's the upgraded controller it might be OK. But, if you want something bullet proof, look at Grilla Grills Siverbac. So far today in the space of 4 hours and all on the pellet Grill I will have made 2 full racks of baby backs (hopefully to pull off the bone perfection), 2 sweet potatoes, and a loaf of wheat bread. Took some time and temp planning but if everything turns out good then I'm fully sold on the pellet grill! I've already made 1 mod that seems to be working very well. I bought a roll of grill gasket liner. It's basically a heavy felt liner with 600° rated adhesive on the back side. I lined the door with it. It keeps quite a bit of heat and smoke from wandering out the lid cracks. Already I'm noticing a big difference in temp hold and regulation. Additionally, I contacted Pit Boss last week and just told them that I want the new controller. No questions asked and they're sending me an upgrade at no cost. Also, they were able to get me to tech support on the same call to fix a little bug with the app and help configure my phone. Up to this point I'm becoming a big Pit Boss fan! sirchunksalot, MattF, M. Parsons and 2 others 5 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
Popular Post azstu324 Posted June 1, 2021 Popular Post Share Posted June 1, 2021 OMG!!! I'm so sold on the pellet grill! Even the sweet potato has bark! Not made in the pellet grill.. but we're part of dinner. S'mores brownie bites MattF, sirchunksalot, GolfSpy_SHARK and 9 others 11 1 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
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