General Lee Posted July 14, 2019 Share Posted July 14, 2019 So just finished 1st cook on my new pellet grill. Decided to do ribs as they are relatively easy & can compare to the results I get on my offset. I also got a meat grinder/sausage maker for fathers day so made my 1st sausages too. Went for a Greek style village sausage because I used to use them alot in my cooking when I lived over there but as of yet I cant find anywhere to buy them here. On my offset, the 3-2-1 method is pretty much spot on, I only use it as a guide tho, I just cook the ribs to a deep mahogany colour then wrap for 2 hours then upwrap, glaze & cook until glaze caramels over, probably 35-45 mins. The ribs I had were a little smaller than I would usually get so thought might not take quite so long but ended up exactly 3-2-1. I was very pleased with how the ribs turned out, on par with the offset, not as smokey but smokey enough, loads of flavour though. The sausages need a little work. They cooked well in the pellet grill but were a little crumbly texture wise. Been reading up & think I need more fat in the mixture, need to knead the mixture more & keep everything as cold as possible (any advice with this would be much appreciated). On the whole though I'm very pleased with the pellet grill, although I love cooking on my offset (I dont know many men that dont like messing with fire), it's nice not to be constantly fire tending, gave me chance to do a bit in the garden. 7 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 14, 2019 Share Posted July 14, 2019 Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 14, 2019 Share Posted July 14, 2019 Great cook👍 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted July 15, 2019 Share Posted July 15, 2019 Look great. What's in the Greek sausage? Quote Link to comment Share on other sites More sharing options...
Mick Posted July 15, 2019 Share Posted July 15, 2019 Lovely job Quote Link to comment Share on other sites More sharing options...
General Lee Posted July 15, 2019 Author Share Posted July 15, 2019 48 minutes ago, Diggerg said: Look great. What's in the Greek sausage? Cheers. Pork shoulder & lamb. Leek, garlic, orange peel, red wine, oregano, coriander, allspice, salt & pepper. Think going to add pork belly next time for more fat. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted July 16, 2019 Share Posted July 16, 2019 That looks awesome. I’m writing this at 0800 and it’s made me wanna eat some ribs Quote Link to comment Share on other sites More sharing options...
hoogl Posted July 16, 2019 Share Posted July 16, 2019 Whats wrong with starting your day with ribs. The breakfast of champions. 1 Quote Link to comment Share on other sites More sharing options...
ExclusiveBBQ Posted July 17, 2019 Share Posted July 17, 2019 Looks like a great cook - you'll really start to see the value of the pellet grill as you cook for longer and don't have to tend to it nearly as much as a charcoal grill! I'm unfamiliar with the process of making sausages, but I've seen people put their meat and apparatus in the freezer before grinding meat for burgers. Quote Link to comment Share on other sites More sharing options...
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