Memphis Wood Fire Pellet Grill Review – Prime Rib Recipe
It was New Year’s Day 2017 and what better to do than smoke a prime rib on the Memphis grill. It was the first time I have ever cooked a rib roast and following the instruction of Steve Raichlen, I NAILED IT. I used the reverse sear method in order to attain edge to edge medium rare and lordy did I accomplish that. Video below!
I’ve been putting the Memphis wood-fired grill through the paces for over a year now so it’s about time that I wax poetic about this incredible product. I s&# you not…out of all of the products we sell, encompassing outdoor as well as major appliances, I can say without hesitation that the Memphis grill is my favorite. It’s beautiful, revolutionary and it actually works!
Take a look at this outdoor kitchen we just worked on in Larchmont NY.
What this photo says to me is “THIS IS A PLACE WHERE YOU WILL EAT WELL”.
The owner took a very unique angle to the design of the kitchen. He knew he had a straight 9 ft run which doesn’t add up to much product after factoring in the necessary space between products. So what to do?
Instead of running with power burners and side burners and Versa power cookers etc, he took a simple approach.
He wanted the convenience of a gas grill as well as the ability to smoke with a natural fuel source like wood.
The solution: an Alfresco 42″ ALXE gas grill for all of the ease that a gas grill brings and a built-in Memphis Pro Wood-Fired Pellet grill for all of his smoking
and wood-fired grilling needs. After splurging on the grills he opted to keep costs down by using Blaze undercounter doors and drawers as well as their 5.2 cu ft refrigerator. This created a considerable savings as opposed to using all Alfresco for the undercounter portion (the Alfresco refrigerator is $3600 which was more than all of the Blaze components).
All in all, a well though-out design and a sanctuary where many fine meals will be created!
We just delivered our first 3 of the new Memphis Wood-Fired Grills, one of which ended up in Manhattan.
Within 48 hours after delivery this new Memphis owner not only smoked a chicken directly on the grates but dove right in the deep end and cooked a 9-hour brisket.
Take a look at this pic:
This is the brisket cooked on a new Memphis wood-fired pellet grill. Check out that smoke ring – competition worthy!
That smoke ring is crazy! According to the owner the approach was very simple:
“I applied a rub with some olive oil and let it sit overnight in the fridge.
It took around 9 hours at 225 to get the (meat) probe to 190. Then I left it for another 2 hours at 185f. Delicious!”
The only criticism our NYC Memphis owner had was that the new Wifi app seemed to quit at around the 8th hour of cooking. I’m wondering if this was related to the wifi signal at the point where the grill was located. Perhaps it was weak? I’ve already contacted my liasion at MemphWe will continue to monitor this situation.
The Memphis Grill may be my favorite grill out of the plethora of grills and smokers that we sell. Remember, calling a Memphis a grill is really a disservice.
This product can smoke, sear, bake, roast and do anything else you want it to.
With the imminent release of the new Memphis wood-fired grills this week, I thought it made sense to offer some pre-release coverage on this incredible product.
IMHO the Memphis may be the best grill we sell. Yep, I’m comfortable stating that. To call it a grill is actually an insult bc it does so much more. It’s actually more akin to an outdoor oven…and a smoker…and a grill…it’s capabilities are nearly endless.
In any case, read the below comments from a serious smoking enthusiast who is smitten with his Memphis. This was after his first cook which were the scrumptious beef ribs posted below…
From Brian in NJ: “Put it this way, my son is my harshest critic and said this is one of the best pieces of meat he has ever tasted. Wife and daughter enjoyed as well!
I also just got back from St. Louis and had BBQ at Pappy’s. This BBQ on the Memphis grill was better! I am very happy with my Memphis grill…”
Brian’s Memphis Elite grill was an early Father’s Day present for himself. Generous!
Brian’s mustard slathered beef ribs at the start of the smoke.
Brian decided to hit the ribs with some direct flame at the end of the cook.
Bang! Check out the smoke ring. Brian. these are competition-worthy!
It is official – I am addicted to smoking. I’m not talking about smoking cigarettes or some other foreign substance capable of making you dazed and confused…I’m talking smoking as in the combination of low heat, wood, and a closed chamber where the prior two can merge and infiltrate a great mass of protein, resulting in mouth-watering tastiness.
With Thanksgiving around the corner I’ve had turkey on the mind and I happened to watch a recent episode of “Project Smoke” hosted by none other than BBQ impresario and the man with the best hair in the bbq business, Steve Raichlen. In this episode Steve smoked a whiskey brined turkey on his Memphis Wood Fire Grill, and damn did it look good.
I’ve owned a Memphis Grill for a few months and aside from a 4th of July rib cook, I knew I wasn’t fully tapping into the Memphis Grill’s inherent ability to “cook” ass. I mean, calling it a grill is kind of a disservice. It is a grill, yet so much more as it acts as a smoker as well as a convection oven. And it’s a total piece of a$# to look at and boasts one of the better builds of anything that we sell. Raichlen dubbed it the “Tesla of pellet smokers” and the man is not far off the mark with that description.
So the episode gave me the idea to do a pre-Thanksgiving turkey – I’d buy a smaller bird, follow Raichlen’s lead step by step and rock the Memphis Grill hard.
So here’s what went down:
I purchased a natural, fresh turkey from my favorite local butcher.
I brined the bird for 24 hours (lesson learned – don’t use Scotch in your brine)
I smoked her for 3 hours at 250 degrees and then cooked her at 400 degrees for another 40 mins. This was to achieve a crispy dark skin as there is a tendency to have the skin turn out slightly rubbery if you only smoke it.
Results – fantastic.
Look for a video tomorrow which will discuss this further.
We are going to my brother’s house this Thanksgiving so while I won’t be able to work the bird that day, I’ve
decided to purchase a smaller Turkey (10-12 lbs) this weekend and smoke it as a pre-Thanksgiving event.
I was torn between using the kamado or the Memphis wood-fired grill but it looks like I’m rolling Memphis as
Steve Raichlen (whose recipe I’m using) uses one in his Project Smoke segment (see below).
I’m planning on brining on Saturday, smoking on Sunday. Details to follow!
In the meantime watch Raichlen smoke his turkey below: