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

[BigRedChief]

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

[Buehler445]

Originally Posted by Dunit35

My Traeger was being a complete bitch last night. Hottest I could get was 292 which was the same as the last cook I tried. 40 degrees outside with no wind. Not sure what’s wrong with it. Same pellets I’ve always used.

Might have to clean the ashes out of the burner box.

[Buehler445]

Originally Posted by Fire Me Boy!

No warm up for the meat. I used a mixture of Ben's Heifer Dust, rosemary, thyme, and sage.

No warm up meaning you just took it out of the fridge and put it on? Dry brine?

[Dunit35]

Originally Posted by Buehler445

Might have to clean the ashes out of the burner box.

I cleaned it before use. Vacuumed everything on the inside. I’ll try it again this week and if it isn’t improved I’m buying something else. I’ve had this Traeger for 5-6 years now.

[Dunit35]

FMB,
How do you like that Stampede? I’m looking at that or the Yoder 640s.

[dannybcaitlyn]

Originally Posted by Buehler445

No warm up meaning you just took it out of the fridge and put it on? Dry brine?

I’m not sure but it’s a good looking prime! I’ve been told to always sit them out and let them get to room temp or the edges grey and only the middle is pink.

[dannybcaitlyn]

Originally Posted by Dunit35

FMB,
How do you like that Stampede? I’m looking at that or the Yoder 640s.

My 2 cents. The 590 Stampede is great! I have one, no problems. But If I did over again I would have went one step up and picked up the RT700 (The Bull) Rec tec’s flagship grill. More room, light inside, can add a cold smoke box and six year warranty instead of four. Rec tec service can’t be beat either! Yoder is a good grill also. I liked that it’s American made but heard the paint fails, cooks uneven and the fire pot on it isn’t centered. I really don’t think you could go wrong with either though.

[Dunit35]

The 700 has a light inside? That sounds awesome.

How is it on temps? Best I can get on my Traeger is 375 without playing with the settings. I’m liking the Yoder because it looks like you can get temps in the 500’s, upgraded controls, heavy 10g steel. Hating the $1800 price tag before tax though.

[dannybcaitlyn]

Originally Posted by Dunit35

The 700 has a light inside? That sounds awesome.

How is it on temps? Best I can get on my Traeger is 375 without playing with the settings. I’m liking the Yoder because it looks like you can get temps in the 500’s, upgraded controls, heavy 10g steel. Hating the $1800 price tag before tax though.

The Rec-tec’s can do 500’s also like the yoders. I was at 535 the last time I reversed seared my Ribeye. The Rec tec PID controller is one of the best! I’m talking doing long smokes and having temp swings of only 1 or 2 degrees from your set point. Most of the time it’s dead on what you set it. Only when you leave the Lid open will it go further. If you live in a hot humid climate you may have to turn your auger rate down some to stabilize temps though. The bull is built like a tank also. Not sure how thick the steel part is but the grill has stainless steel in it to last a long time.

[Fire Me Boy!]

Originally Posted by Buehler445

No warm up meaning you just took it out of the fridge and put it on? Dry brine?

Correct.

[Fire Me Boy!]

Originally Posted by Dunit35

FMB,

How do you like that Stampede? I’m looking at that or the Yoder 640s.

Everything dannyb said. Except I haven't found a need for the 700. It is a great setup and you do get that extra 2 years warranty.

[Fire Me Boy!]

Originally Posted by dannybcaitlyn

I’m not sure but it’s a good looking prime! I’ve been told to always sit them out and let them get to room temp or the edges grey and only the middle is pink.

The guys at Serious Eats debunked the whole premise of letting it sit to room temp.

[Buehler445]

Originally Posted by Dunit35

FMB,
How do you like that Stampede? I’m looking at that or the Yoder 640s.

I have one. It's a good rig.

[Snopes Hammer]

Not bbq, but I just wanted to share.

This was cooked sous vide, and then broiled to get a crust.



Rub was a mixture of fresh rosemary, thyme, garlic, salt, and coarse ground pepper.

[Snopes Hammer]

While I'm here...

I made brisket for a company lunch last week. The bosses were so impressed, they want to sponsor me for the American Royal this year.

Well, they want to have a party there and have me cook, but they'll be paying for the spot.

[ptlyon]

Outstanding