2023 Smoking/Grilling/Cooking thread

[JamesV]

Ribeye, baked potato and fresh corn all on the Weber.

 

[zbloxzoid]

Smoked ribs, 6 hours on a pellet smoker.

Pit Boss 850 Pro pellet grill, is a beauty.

Before:

3 hours:

5 hours:

Done.

 

[BigRed]

Smoking venison backstrap over Hickory again on the Smokey Mountain.

I think I am a bit partial!!!

 

[BigRed]

 

[BigRed]

Smoked ribs, 6 hours on a pellet smoker.

Pit Boss 850 Pro pellet grill, is a beauty.

Before:

3 hours:

5 hours:

Done.

Pulling from the bone nicely!! I bet they were tender!

 

[zbloxzoid]

Pulling from the bone nicely!! I bet they were tender!

They were great. First smoke ever too, have to get back to it soon.

 

[BigRed]

Just put a small pastrami and a garlic sriracha seasoned chuck roast on the smoker. Never smoked a chuck roast before so we'll see how it goes.

Smoked chuck roast sounds like an awesome idea!!

That's gone onto the list!

 

[NyleRN]

Bacon and pineapple pizza!!
Brew ha ha ha ha

 

[freekforge]

Had some pork cube steak that I didn't feel like frying so I seasoned them up and threw them on the Itty bitty weber. I put a red brick in the grill to help with a 2 zone fire and threw some apple chunks on top of the Kingsford briquettes. Let them smoke for a while and they were sooo good. Definitely doing it again.

 

[ghuns]

My RecTeq Bullseye is a few years old and last week the grill temp probe died. No biggie. As usual, their customer service was excellent. Got a new one headed this way. Between my two RecTeqs I have three meat probes, two of which have died, so I got a pair of those as well.



Roughed it using the Weber for a few days. Nice to know I still remember how to light a real fire. When I got the Bullseye, I thought about getting rid of the Weber. But I have the room to stash it away so out to the barn she went. I was shocked that my two year old charcoal was still good.

Saturday we were going tubing on the mighty Tippecanoe River with a group of friends. Diner at our place after. The group requested al pastor tacos. The thing about floating on a river is you never know exactly how long it will take. The great thing about the Bull is the wifi and app that lets you monitor and adjust the grill from anywhere. I put the pork on the Bull at 10AM right when we were leaving the house. Set the Bull to 180 and plugged in what I thought was my last good meat probe. Only it too decided to die right about then, it read 26°. Without the meat probe, I was concerned it would overcook before we got back. I dumped two beers in the pan to add a little moisture, just in case.

We made it home around 6 and there was a large RecTeq box in the driveway. I was like, that box is a little big for a temp probe. Wife was like, thought you could use an upgrade...

Anyways, the meat was at 150°, perfect. Cranked the grill up to 375° to crisp up the outside and 45 minutes later it was done.

So about the upgrade, RecTeq came out with a deluxe model Bullseye a while back. The main difference is it has the same wifi controller as the Bull, oh, and a redesigned firepot that lets it hit 1000°. Now I can't remember a time I felt the need to grill something at 1000°, but I guess that's cool. To me the single greatest improvement they made is to raise the cooking surface to a comfortable height for someone taller than a midget...

 

[phylodog]

The pastrami turned out great. The last one I did I soaked the corned beed in clean water, changing it a couple of times to remove some of the salt before I rubbed and smoked it (as I'd seen on a video). This time I just rinsed the corned beef off before applying the black pepper/coriander seed coating and smoking. The flavor was much better this time and not too salty. We ended up just slicing it up and munching on it before dinner.

The chuck roast locked up on me at 198*F and stayed there for at least three hours before I went to bed, forgetting all about it . I got up yesterday morning and remembered it was on the egg. Went to check and it was still around 156" internal so I tossed it in the fridge for a few hours. When I unwrapped it, it was as dried out as you might expect. I shredded it, tossed it into a pot with a jar of roasted salsa verde my mother in law made from our garden last year and it turned it into a great burrito or enchilada filling. Not what I'd planned initially but at least it won't go to waste.

 

[Jaybird1980]

My RecTeq Bullseye is a few years old and last week the grill temp probe died. No biggie. As usual, their customer service was excellent. Got a new one headed this way. Between my two RecTeqs I have three meat probes, two of which have died, so I got a pair of those as well.



Roughed it using the Weber for a few days. Nice to know I still remember how to light a real fire. When I got the Bullseye, I thought about getting rid of the Weber. But I have the room to stash it away so out to the barn she went. I was shocked that my two year old charcoal was still good.

Saturday we were going tubing on the mighty Tippecanoe River with a group of friends. Diner at our place after. The group requested al pastor tacos. The thing about floating on a river is you never know exactly how long it will take. The great thing about the Bull is the wifi and app that lets you monitor and adjust the grill from anywhere. I put the pork on the Bull at 10AM right when we were leaving the house. Set the Bull to 180 and plugged in what I thought was my last good meat probe. Only it too decided to die right about then, it read 26°. Without the meat probe, I was concerned it would overcook before we got back. I dumped two beers in the pan to add a little moisture, just in case.

We made it home around 6 and there was a large RecTeq box in the driveway. I was like, that box is a little big for a temp probe. Wife was like, thought you could use an upgrade...

Anyways, the meat was at 150°, perfect. Cranked the grill up to 375° to crisp up the outside and 45 minutes later it was done.

So about the upgrade, RecTeq came out with a deluxe model Bullseye a while back. The main difference is it has the same wifi controller as the Bull, oh, and a redesigned firepot that lets it hit 1000°. Now I can't remember a time I felt the need to grill something at 1000°, but I guess that's cool. To me the single greatest improvement they made is to raise the cooking surface to a comfortable height for someone taller than a midget...

That's a mighty nice surprise.

 

[Bill2905]

I did a 13 pound packer brisket on the Traeger for a family gathering yesterday. It turned out pretty good other than being a littler drier than I would have liked. No one complained so I call that a good day. This was only my second packer and I'm still learning but now have a few ideas on how to improve it the next time. Eventually, I will try one on the Smokey Mountain.

 

[Squirt239]

 

[KG1]

View attachment 290380

Nice satay.

 

[mike4sigs]

Krogers has Whole Brisket on sale for $2.99 with card this week

 

[Jaybird1980]

Pork shoulder is on. Hoping the rain holds off and the meat isn't stubborn. We have a get together tonight.

 

[NyleRN]

My half loin has hit 116. Time for another round of apple juice spray

 

[d.kaufman]

Have some hunks of sirloin and shrimp marinating for shish-kabobs. Looks like they'll have to marinate another day as it hasn't stopped raining since noon today

 

[pitbulld45]

Just picked up a new to me homemade offset smoker