Prime flat

https://i.imgur.com/HQdIOEw.jpg?1

https://i.imgur.com/aQFENnN.jpg?2

https://i.imgur.com/Lne7F41.jpg?2

https://i.imgur.com/04qzIg2.jpg?1

Future pot of chili

https://i.imgur.com/tVu2MLO.jpg?1

You guys with the Rec Tec’s. How is your luck with searing? Just remove the diffuser plate thing and the temps will go higher for easy searing?

I’m assuming I’d need to buy the direct grill gates.

It comes with grill grates but what you'll want to sear on are Grill Grates, a third party accessory that can be used grill up for picture perfect grill marks or flat side up like a griddle.

When you want to grill you don't do anything with the diffuser, you just crank it to Full and wait for it to get to temp, usually in the low to mid 500s.

Thanks. I’m leaning towards the Rec Tec 700 “Bull” or the Yoder 640S.

Rec Tec with the grill gates, added shelf, cover, and smoker box is $1700+tax. I’m really liking the smoker box add on.

Yoder 640S with the grill gates, front and side stainless shelves, cover, and another item (can’t remember) was around $2400. Quite a bit difference.

I think I'm gonna get one of these guys in the near future. I really like my Weber Performer and the build quality of it. Kinda got me turned into a fanboy. Looks like they've really took a serious, studied approach to building this thing. $1,200 is a nice price too.

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Got some baby backs on the smoker. Doing the 321 method. 3 hours at 180, 2 wrapped at 225, and 1 unwrapped.

I stopped wrapping my ribs awhile ago and will never wrap again.

Well, my Grilla pellet grill/smoker arrived a couple days prior to Christmas. I've cooked on it 8 times. Really nothing negative to report. Everything has been fantastic. Easy to change pellet flavors, small footprint on the patio, easy to clean out the ash. So, first cook was some chicken bacon ranch skewers, then meatloaf with cheesy taters and brussel sprouts. I did a turkey for Christmas and another one for new years. Brined both and smoked them with alder. Amazing. Also did a salmon and then some no flip burgers. I'm very impressed with the unit.

Wrapping is cheating

Tell Myron Mixon that.

I use 321 when cooking for street fests, Always sell out sometimes place sometimes don't. Always make $$$$

I do not cook this way at home. I stack rotate and tent as needed. i have nothing against 321, just not my fav...

Bought a 12 lb brisket this afternoon
Will prep at 2am
Big Green Egg set up at 225
Oak logs on the coal
14 hours and we be ready
Franklin style

I'm not sure that cooking on an egg at 225 can be considered Franklin style, but I'm sure it will still taste great.

I think the Yoder with the colored comp cart looks sharp, but it is pricey. Both of those are great cookers and should turn out great food. I would probably go with the Yoder, but you might want to wait to see how the new Weber performs.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

I'm in charge of getting a pork butt smoked for tomorrow's watch party. The wind is outta the NW and it's a real bitch, plus my deck is up high with no cover. Couldn't get up to or hold temp for shit, so I set out to do some redneck engineering with the tools and materials on hand. So far, it's doing much better.

Had to rotate the grill while cooking, thank god for casters. You see some cornhole boards supported by patio chairs, with a nice grill cover drape, then you've got a shitty tarp nailed to the deck. Beautiful.

https://uploads.tapatalk-cdn.com/202...f06d039571.jpg

Whatever it takes.

putting some wings on the smoker so they'll be ready for pre-game, putting ribs on early afternoon so they're ready for the 2nd game!

I'm planning on bbqing pork steak shoulder butt even if it's just me I gotta make my Bbq sauce i crave but I'm missing some components but I'll make do i guess :(


However

Right now I'm making a chocolate raspberry mouse out of Raspberry Sparkletini wine. I'm pretty stoked about it so far is tasty but i have to let it set and see how it turns out creamy but i know it's going be good for desert.

Pablo went Macgyver not redneck

My deck is a sheet of ice right now with gusting winds. Tomorrow should be interesting.

Keeping it simple with some Italian beef combo bratwursts from a local butcher. Basically Italian sausage wrapped around a dipped beef.

Drawing blank on apps though. Thinking a jalapeno popper dip or buffalo chicken tater skins.

Smoking some st louis style ribs. I do the wrap for the most part like Johnny Trigg. The technique confuses me because when I take the ribs out of the wrap all the rub is always washed off and sitting in the bottom of the foil along with the butter, honey, brown sugar and hot sauce.

I glazed them after that with a glaze I concocted out of a cherry syrup, blackberry jam, agave, habanero hot sauce and some of the homemade rub. Set that in for 30 minutes and then applied some sauce that I also concocted using two commercial sauces, blackberry jam, chipotle hot sauce, rub and other stuff. Now I'm waiting for it to set for another 30 minutes and then they're done.

I used the 2.5/1/30/30 method at 275 degrees. 3/2/1 method always seems to over cook the ribs when I do it even though I cook at a lower temp.

[IMG]https://i935.photobucket.com/albums/...pss2qzj5a7.jpg[/IMG]


They don't look that dark in person.

Sounds really sweet and spicy (and tasty). Blues Hog has a raspberry chipotle sauce that I would eat on pretty much anything - I just couldn't eat a lot of it. Sounds like your concoction would be good on wings too.

Almost too sweet but it turned out pretty good.

Made these here while back. "Smoked Chicken" & Dumplings.

[IMG]https://i935.photobucket.com/albums/...pswdhfri5q.jpg[/IMG]

Changed your mind on this one yet? A lot of respected influencers having issues with this grill.

I haven't looked into it anymore to be honest. I'll probably have to push this purchase out until next spring, unexpected expenses killed my grill dream. I'll do another round of scouring and checking reviews before I do though.

You will be missed my good man.

I'm going to pick up a brisket and then smoke it tomorrow. Just made the rub using coarse salt, coarse pepper, jalapeno salt and some black garlic. Before I apply that rub I'm going to coat it in a thin layer of commercial BBQ rub. Misty's. To me it reminds of the BBQ flavor they put on the old fashioned BBQ potato chips. I'm also going to inject it. The injection will consist of Guinness Extra Stout, beef paste and the rubs. Probably use some of the Guinness in the spritz as well. For the wood I have some post oak and wild cherry. I'll probably run in Academy Sports and see if they have any hickory.

That's the plan. All I have to do is execute. If things go well and I don't forget to take the photos I'll post some picks tomorrow.

Gout four little chuckeye steaks with a yet to be determined seasoning, and four small Atlantic lobster tails going on the grill later... tails will be rubbed with olive oil and fresh cracked pepper

Mustard potato salad

Side salad with tomato

Finished 43 pounds of bacon today. 4 whole bellies were cured 5 days, dried 3 days then hung in smokehouse and cold smoked 13 hours with apple and cherry wood, let hang 48 hours and sliced and vac packed today. Bacon amazingness

Pretty good price on a 22" Blackstone portable camp grill griddle at 96 bucks.

https://www.walmart.com/ip/Blackston...knXOzwXI0uc2o0

https://i5.walmartimages.com/asr/e9a...d&odnBg=ffffff

I have that. It is pretty awesome.

Duuuuuuuuuude.

Awesome.

Side note: one drawback to living in town is I can’t build myself a smokehouse.

I changed my rub a little and didn't use the Misty's at all. I added some chipotle, smoked paprika, Mexican chili powder, garlic powder, onion powder, brown sugar and cayenne pepper. It's On!

[IMG]https://i935.photobucket.com/albums/...pso83kymsv.jpg[/IMG]

The Pit
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I just had the butcher get my a brisket and when unwrapped it I didn't like it so much. The point was covering almost the whole flat so I separated it. I'm going to have to find a new source for some of the meats I smoke.

I also added some coffee in the rub.

About 4 hours in
[IMG]https://i935.photobucket.com/albums/...ps9msvkxbh.jpg[/IMG]

I put that little point on about 3 hours after the flat that's why it's not as dark. It shouldn't take long to smoke that little thing.

Don't forget to preheat your splits so they catch fire cleanly so you don't get dirty smoke.

[IMG]https://i935.photobucket.com/albums/...psbauvprkd.jpg[/IMG]

I own that exact setup. Works well, just don't leave the cast part out, even if it doesn't rain.

The ambient humidity will cause it to rust.

Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.

Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.

Here's the finished flat.
[IMG]https://i935.photobucket.com/albums/...pstwp2yko6.jpg[/IMG]

The point.
[IMG]https://i935.photobucket.com/albums/...psj5eanf7d.jpg[/IMG]

Some slices and the burnt ends.
[IMG]https://i935.photobucket.com/albums/...psaoydr3yi.jpg[/IMG]

The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.

Looks fantastic!

Yum

So I've been doing pork belly burnt ends, then pulling them for sandwiches. My lord, I'm sure they are unhealthy as hell, but god they are good.

Sounds good. I've never smoked a pork belly but it's on my to do list.

Anyone ever smoke a tri-tip roast? Or a London broil? I know, not the same kind of cut. Just considering some options.

Never done it but I’ve had smoked tri tip. It was ****ing amazing. I saw a video on it on YouTube. I’ve wanted to try one but I’m chicken shit.

I'm seriously thinking about trying it this week. Maybe first cheat by sous vide, then smoking it at really low temp for a few hours. The London broil thing I'm still on the fence. Normally I just rub on some salt, pepper and garlic then grill it medium-rare on the rare side. Make a rarebit sauce and slice that sucker up thin over a piece of Texas toast. Deep fried spinach chips on the side and have at it.

Can’t embed from my phone but these guys typically don’t lead me astray.

https://youtu.be/kb9w3lBhWtw

It's going to be a little nippy out but I'm going to fire up the smoker today and smoke some yard bird. I have a whole chicken, some chicken quarters and then some bone in thighs. With the thighs I'll make Cupcake Chicken. Chicken is not a long cook but it's time to get it all in the a brine or marinade.

My Hotrod

[IMG]https://i935.photobucket.com/albums/...psinqrpaxs.jpg[/IMG]

Pork butt on about 5:30. Fingers crossed we get this sucker off by dinner time.

Did some back ribs with a cheesy cauliflower bake yesterday. Getting a salmon brine going this morning.

https://i.imgur.com/3SnEAGF.jpg?1

Two racks of St. Louis style Ribs, Turkey Legs, and some wings....perfect day for smoking!

Meal prepping some carne asada. Love love love skirt steak. Healthy rub of of adobo seasoning, juice of 2 limes, splash of oil in a ziplock freezer bag. Let sit in the fridge for a couple hours. Grill over high heat and its good for tacos, over rice, with eggs for breakfast, by itself. You name it.

https://i.imgur.com/6Mjndcv.jpg?1

Nice rig:thumb:

Smoked until it hit 162 and then wrapped and finished in the oven so I could nap. Came up to temp pretty quick and it's all shredded and done 11 hours in. Waiting on the beans now.

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Sent from my iPhone using Tapatalk

https://i.imgur.com/99HPceP.jpg?1

Soaked the beans for 24 hours then slow cooked them overnight with a homemade bean seasoning since our market was sold out.

https://i.imgur.com/wUjDXuh.jpg?1

I need to pickle some onions again. Them shits are good on everything.

Seriously. Wife discovered their glory and now I feel like I'm making them every other weekend.

Lot's of good looking eats posted today. Here's today's chicken cook.

Quarters anyone!
[IMG]https://i935.photobucket.com/albums/...psvxvdioui.jpg[/IMG]

Cupcakes
[IMG]https://i935.photobucket.com/albums/...psw6iquy1p.jpg[/IMG]

Smoker full of goodness
[IMG]https://i935.photobucket.com/albums/...psru5eyjjz.jpg[/IMG]

Wife wanted salmon
[IMG]https://i935.photobucket.com/albums/...pscozbbisv.jpg[/IMG]

And the whole enchilada ...errr….chicken! I struggle with the whole bird. Taste great just isn't pretty.
[IMG]https://i935.photobucket.com/albums/...psunvnddly.jpg[/IMG]

And we had a potato and yes even a vegetable
[IMG]https://i935.photobucket.com/albums/...pspzr6rllq.jpg[/IMG]

Be kind. First thing I ever smoked...brisket flat. Pretty tasty...very tender.https://uploads.tapatalk-cdn.com/202...94fa990fa8.jpg

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Did you take an internal temp before you harvested?

My cook was pretty tough as doing three different cuts of chicken is a lot of work. I thought it turned out pretty good overall though. And the bbq sauce I put together is awesome. You really taste the blackberry and then the heat comes in on the back end a little late. Just right.

No. 6 hours smoker @ 200....3 wrapped in foil, in oven.

Never thought of coffee. Interesting. Looks fantastic as all your stuff does.

The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend!

Thanks for the input. It didn't taste overcooked and it cut with a fork! BUT I will research more!! I really enjoyed it!

I take stuff off my smoker (pork or beef) at 205. No need to take something up to 225

He's saying to run the smoker there instead of 200.

Correct

He said he pulls from the smoker so after rest it at an internal temp of 205. Minimum smoker temp he suggests 225 he smokes at a higher temp up to 275. I also do this to cut down on time to reach my internal temp.

Yep. Just lay the smoke on heavy and get to temp. If I've got nothing to do for 14 hours I'll run it at 225 but that's rare.

Shit I finish half of my smokes in the oven. After 160 a heat source is a heat source.

Pork butts were on sale at the store yesterday $.99/lb

So today:

https://i.imgur.com/6iTR6gB.gif

Highlife. My go to cheap beer. Love it.

Heck ya. Was able to grab the last 6pk at the store yesterday. There's been a big run on Highlife and White Claw.

Spatchcock Chicken tonight. Couldn’t find much at the local stores but I did score a couple whole chickens.

Smoked some t-bones last night. Might as well work my way through the freezer while we are on lock down!

smoked 1/3lb frozen burgers followed by a 850 degree searg

I've never tried any or smoked any but today I ordered in some Kurobuta Spare Ribs from SRF. Should be here on the 10th. I held off on the Wagyu Brisket but there's a local guy pretty close that raises some Wagyu so I called him and he's supposed to call me when he has a brisket ready. He said two weeks.

I know I asked this somewhere but can’t find the posts!

Finally got a pork belly at Costco. Plan on doing pork belly burnt ends this Saturday but need to know the steps.

Our Son bought us a "Ninja indoor grill" 3 months back - I couldn't get out to use the smoker/grill. It has been on our counter sine we got it. Last night, I decided to test it out. Boy Howdy!!

Made 1/2 pound burgers from KC Steak and KC Strips 10 oz each. And son-of-a-gun if they weren't great! Good grill marks and with the seasoning that came with the burgers (steak seasoning), not as good as the grill - but not far off...I highly recommend this contraption. Oh, air fried fries as well - they came out great.

Looks like you sliced too soon.

There's a LOT of juice in that pan. If you don't let a brisket rest for an hour before you slice it, as soon as you do so the juices will run out and you'll end up with amazing brisket for about 10 minutes but anything that isn't sliced/eaten immediately will end up dry as shoe leather shortly thereafter.

Found that out the hard way. Used to blame the size of the brisket but it really does come down to the rest period. All that juice in your pan should've stayed in your meat.