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Old 02-22-2014, 05:20 AM   #1
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Snowed Out....

After being snowed out of my cooking patio for about 5 weeks, we finally received some warmer weather and it has melted the 2-3 foot drifts of snow on the patio. Time for a tailgate practice cook.

This cook was done on my GMG Davey Crockett pellet cooker and consisted of a total meal on one fire. Appetizer, main course meat, a couple of sides, dinner rolls, and a dessert.



This is a big chunk of real country ribs cut from the loin...it was trimmed of some fat and then I applied a light coat of my favorite rub.



I then prepped my BBQ Pit Beans in a glass bread pan and covered them with brown sugar. The potatoes were covered with some peanut oil and then I sprinkled on some granulated garlic, sea salt, and fresh ground black pepper.

I also dipped and breaded about 2 dozen hot wing pieces for my appetizer.



Rolled my little tailgater around to the cooking patio and fired it up. I set the temp at 170 degrees to get more smoke for the first part of the cook. Was a lousy cooking day with the temperature around freezing and winds and gusts to 25 miles per hour.



I got it all loaded up and I did have to use my raised grid for this cook. I have the beans under my country ribs so the drippings will add some extra flavor to my beans.

After about 90 minutes, I upped the temperature to 275 degrees to finish this part of the cook.



Potatoes came off first.



This picture was taken just before the first part of the cook came off of the cooker.



Meat sure smelled good!



My Pit Beans and hot wings.



While the first part of the cook was finishing up, I prepped my dinner rolls and dessert. The rolls were placed on a black iron griddle and I then made up my pineapple upside down muffin cakes.



I raised the temperature to 375 degrees and baked my rolls and dessert.



The dessert.



And the rolls.



Now there are some real country ribs and cooked to perfection.



The plated meal...just wasn’t any room for a salad.



Another photo.



I added a dip of ice cream to my dessert.

That is one fine tailgate meal on one fine little tailgate cooker.
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Old 02-22-2014, 06:40 AM   #2
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Nice stuff I went 3 Months without mine average temp was 5 and we had 86 inches of snow!!
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Old 02-22-2014, 02:29 PM   #3
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Looking good. Fine job.,
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Old 02-22-2014, 04:02 PM   #4
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Wow you're making the most of that little cooker! Looks great!
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Old 02-23-2014, 07:14 PM   #5
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One fine looking meal!!! A guy at work is looking a pellet grills, how do you like your GMC?
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Old 02-24-2014, 05:45 AM   #6
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Why I like the GMG over the competition...

John,

Maybe you can copy this note and give it to your work buddy.


As an owner of a couple of different pellet grills and a long time user of this method of cooking and baking, I feel qualified to answer why I selected my new Green Mountain Daniel Boone pellet grill over the competition. As a user, I wanted features to suit my style of cooking. I am sure some of my wants and needs may be different than others and I would suggest that they would select a cooker to their style of cooking and needs.

Headspace or height of the cooking chamber...

Along with the standard features of the taller headspace in the cooker that gives you room for beer butt chickens and turkeys, you also have room for raised grid baking which works well in most cookers, additional space for rib racks, and room for a rotisserie setup.

The cooker has a full 13-1/2 of headspace which did allow me to fabricate an inexpensive 2 piece second raised cooking grid which doubled the cooking space inside the cooker. I have a total of 864 sq. in. of cooking space with this additional grid.





I can use the full raised 2nd grid or just one side as you see in the pictures. Really adds flexibility to my grill.

Rotisserie Setup

I love rotisserie setups and put them on most of my backyard cookers. The large headspace in the Green Mountain makes adapting this feature to this cooker a fairly easy modification.





These are two whole chickens and two turkey breasts but I do have enough room to do two whole turkeys at a time.




These are slab potatoes and hot chicken wings in another rotisserie setup that does require quite a bit of head space.

High Heat Grilling Insert

I was able to add a high heat grilling insert to this fine grill which was important to me as I like steaks cooked at the tip of a wood or charcoal flame at high temps.





Then, with the addition of Grill Grates, I have one fine high temp grilling setup.





Steaks and burgers sure look good coming off the cooker with this modification.

Raised Grid Baking

The increased headroom in this cooker allows me at add my ceramic plate setter and my hearth stone for my baking. This raised hearth works great with equal temperatures and great air-flow all around the hearth which makes for great baking. Our breads are wonderful coming off of this cooker.

Temperature Range of this Grill

We do quite a bit of cold smoking and the lower range of 150 degrees works well with items like jerky, sausage, fish, and other products. Most pellet cookers will not go this low so that is a feature we like.



Jerky comes out great on the cooker.

Controller

What is not to like about a controller with an integrated meat probe, a remote option if you want it, has a turbo mode for colder Winter climates, and in most temperature ranges will operate with less than 10 degree temperature swings with your cooking.

Other great Features

Will operate on my less expensive modified sine wave inverter in no power situations.

Fairly inexpensive thermal jacket for cold weather cooking.

Local dealers and a company with a wonderful track record of solving any problems that might occur with the use of the cooker.

A few times during the cooking season, the company will offer up deals that can save you as much $100 dollars off the purchase price. Many dealers will also sweeten a deal on the cooker as well.

“Bang for the Buck”

For my needs, and after comparing several cookers in this price range, I felt that the price paid along with all the great features and the easy adaptability to some of the modifications I wanted just gave me more bang for the buck.
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Old 02-24-2014, 04:24 PM   #7
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You are THE Man Dave, great cook!
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Old 02-25-2014, 01:57 AM   #8
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Snow, I see NO SNOW!......! I will ship some to you.

In fact MI Smoke, and I may be down that way Thursday, we will bring you some.
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