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Messages - gregbooras

Pages: [1] 2 3 ... 146
1
What's Cooking? / Re: Chicken Parm Pizza??
« on: November 03, 2017, 04:02:31 PM »
Looks super tasty Jason!
Best Greg

2
What's Cooking? / Re: Smoked Pulled Pork Chili
« on: November 03, 2017, 04:00:52 PM »
Looks excellent!
Best Greg

3
My 4 cover is starting to show signs of giving up. Iím going to look at evap cooler covers. The upholstery guy that does my boat work also sells a lot of heavy duty misc covers.
Hey Dave,
I am leaning towards Covers and All, they will custom make any cover. Looks like for the 3d with cabinet around $45.00 non waterproof and $65.00 for a waterproof cover with a 5 year warranty. Not sure if you should have a waterproof cover and a smoker, seems like it might build up mold?
https://www.coversandall.com/custom-cover-grill-smoker-kettle-cover.html
Best Greg

4
Under accessories. $89.99. Says it fits 3 and 3D with cart/cabinet. Double check with Steve.
Thanks David,
I must have missed that, but since the original did not even last 2 years, I think I am going to shop around.
Best Greg

5
You might check the Cover Store and see if they make one that one fit. They make some nice covers.

https://www.the-cover-store.com/grill-covers/smoker-grill-covers
Thanks they have one that is close, also it looks like coverandall.com will make you a custom cover for about $50.00.
Best Greg

6
Hey Guys,
My 3d is now about 1.5 years old and the cover is shot. I looked on the Smokin-it site but did not see a replacement cover that would fit the 3d and also cover the Stephanie Cabinet below.
Any thoughts of a cover that will work?
Best Greg

7
Pork / Re: Pork Belly Burnt Ends
« on: September 05, 2017, 02:31:19 PM »
Well done, these look excellent. I am traveling next week, but the week after, I plan to go looking for a belly!
Best Greg

8
Pork / Re: Pork Belly Burnt Ends
« on: September 04, 2017, 08:37:15 PM »
Just my 2 cents, but I always use a water pan.
Best Greg

9
Poultry / Re: Beer Brined Jerk Chicken Wings
« on: September 04, 2017, 08:35:02 PM »
Eric,
2 T olive oil
Best Greg

10
Poultry / Re: Beer Brined Jerk Chicken Wings
« on: September 03, 2017, 09:06:33 PM »
Hey Jim,

Yes you add the jerk seasoning with the oil and the mustard.
Best greg

11
Introductions / Re: Just received my #2
« on: September 03, 2017, 01:12:54 PM »
Welcome Chris for the  Appalachian mountains in Georgia.
My first smoker was a #2 and it served me well, right now I have 3d!
Best Greg

12
Pork / Re: Pork Belly Burnt Ends
« on: September 03, 2017, 01:09:47 PM »
These look great, I will look for the pork belly next time I am as Costco!
Best Greg

13
Poultry / Beer Brined Jerk Chicken Wings
« on: September 03, 2017, 01:05:01 PM »
Ingredients
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard

Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T  sea salt
Ĺ cup brown sugar
Use a water pan!

Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.

Remove chicken from the refrigerator place in smoker on the second rack slot from the top.  Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.

I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.

14
Anything Goes!! / Sweet and Sour Shrimp
« on: September 03, 2017, 12:58:31 PM »
The sauce
2 T Thai sweet chili sauce (you can add more if you like it hotter)
1/2 cup duck sauce
1 cup orange juice, you can also use pineapple juice 2 T Kikkoman Less Sodium Teriyaki Marinate Sauce
1 T rice wine vinegar
2 t cornstarch

The stir-fry
12 oz. of deveined shrimp (I like the larger shrimp 10 for this recipe)
1 cup sweet onion cut into chunks
1 cup sugar snap peas blanched (see below how to prepare)
1 T minced garlic
2 T coconut oil or olive oil (divided, for veggies and shrimp)
Sesame seeds (optional)

To make the sauce, combine all ingredients into medium bowl, mix well.
To make the stir fry, add 1 T oil to the large nonstick pan over medium heat. Once the oil is hot  add the onion and stir fry for 2-3 minutes, then add the peas and stir fry another 2 minutes, remove from pan and set aside.
Next add 1 T oil, once hot add the shrimp and the garlic and cook until the shrimp are pink and mostly cooked (about 2 minutes). Move the shrimp to the side add the sauce and then add the peas and the onion, reduce the heat and remove once the sauce thickens.
To blanch the peas, add them to a pot of boiling water for about 20 seconds, then remove and rinse with cold water (this helps to preserve color)

This can be served over rice or noodles. You can also add 1 cup green peppers.
Best Greg

15
Beef / Re: 2nd Brisket Flat in my 3D- 260 Degrees!
« on: August 30, 2017, 12:49:46 PM »
Looks tasty Greg! I have to try mine at a higher temp. Thanks for sharing.

Thanks Bob!
Best Greg

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