Recent content by Savannahsmoker

Sweetie and I on our own this 4th so it is Low and Slow Smokey St. Louis Cut BBQ Ribs with Sweetie's Macaroni Salad plus adult beverages. [/URL] [/URL] [/URL] [/URL] [/URL]

Very tasty looking meal and I need to try Tri-Tip soon.

Salmon Florentine (spinach and ricotta cheese) on the Weber. Served with asparagus brazed in seasoned garlic buttered and spaetzle.

As most everyone knows every cooker is different so a little comparison between Boston Butts fat cap up or fat cap down on the Blaz'n Grid Iron. At the 12 hour mark sitting at 160 internal degrees...

Nice bird thighs ya did there. I do like bird thigh.

Good looking ribs

Learning my new Blazn'n Grid Iron One full spare rib rack minus sternum and pig candy

Looks mighty tasty

Did it look like the following and if so PrincessFiona60 is correct in that it is The Big Easy. Here is a bird I roasted in mine.

Thanks for all the help.

13 year old teaching 9 year old with 13 year old's abbreviated instructions. "You have to place them exactly correct so let me show you how." "See, place them like this so none overlap and all fit". "Ok 3 minutes. Turn the grill to medium and and you flip them" "That's to slow, do it fast...

If prep correctly and roasted you will have crispy skin like I had in the picture below. Here is one I roasted awhile back. Roast Duck by Pellet Grill http://www.discusscooking.com/forums/f36/roast-duck-by-pellet-grill-82286.html

I use my pellet grill for a wood fired pizza oven. Pics a lazy night so Papa Murphy's was the entree. I agree with others in that this is a scam until proven not.:smile:

It is a Royall Wood Pellet smoker with a chimney in a covered patio to keep me out of the elements when cooking. We cook entrees outside at least 6 days a week. Here you can see the nice thin blue smoke. Since those pictures I have added the Next Generation Savannah Stoker II Pellet Smoker...

O' I could not say it is mind. I would say where I got it and what changes I made if any. Thanks