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BBQ and Outdoor Cooking Thread

RatFink said:
I was experimenting with second-burn charcoal last night and grilled up some pork chops and corn on the cob. While maybe not nuclear hot, it was still plenty hot to do that. I still have lots to learn about the lifespan of charcoal and how useful second-burn is vs. virgin charcoal.
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Are use Royal Oak lump. And always have left over after I shut the grill down I use that to get the flute started on the next cook and put some fresh on top. Always stretches the charcoal a little bit longer
 
Johnny mojo said:
Are use Royal Oak lump. And always have left over after I shut the grill down I use that to get the flute started on the next cook and put some fresh on top. Always stretches the charcoal a little bit longer
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Thinking about it and the majority of this charcoal may have been 3rd burn... I did pulled pork using Kamado Joe Big Block, then some chickens on that leftover charcoal as well as some really cheap stuff just to bolster it.
 
My son is flying in for our annual Wis Dells golf weekend so we're having people over tonight

Put 2 butts on the Recteq with Screamin Pig and Honey Hog rub. Doing 230° for a little bit then kicking up to 300°
We eat at 6 so want these done about 3 so they have a little cooler time



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Total spontaneous purchase - I can’t pass up a prime CAB packer for $3.99/lb.

We will be eating good this weekend!
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So jealous! Our AA briskets are "on sale" for $5/lbs here (probably closer to a Select grade brisket in the USA.
I might pick up some ribs as they're cheapest at $2.88/lbs for father's day.

Though, I do have a weird experimental roast that I acquired the other day - it's just too small to feed the whole family.
It's a so-called 'cap roast' off the top of a prime rib. Not the spinalis dorsi, but the layer surrounding the whole roast on top of that. It's about 4lbs and I can't decide if I keep it rolled up and smoke it, then try and slice it, or if I unroll it and try and treat it like a steak.
 
Normally it’s choice brisket, but for some reason the store had prime today and was the same price. This is honestly the first time I’ve seen Prime at the store.
 
Guess I'll cook for the pops today...

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baylrballa said:
Got a GMG pizza oven for the pellet grill. Going to fire it up and make some mistakes tonight. :rockon:

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it’s works great on the Recteq. you only need to get the recteq to about 350-400 to produce a perfect pizza. I set mine to full the first time I used it and the pizza burned almost instantly.
 
My Father’s Day meal.
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wubears71 said:
it’s works great on the Recteq. you only need to get the recteq to about 350-400 to produce a perfect pizza. I set mine to full the first time I used it and the pizza burned almost instantly.
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Do you shoot for a certain stone temp?
 
Got some Mac and cheese in the smoker right now, hope it’s good
 
baylrballa said:
Nice, was testing earlier and it was over 750 pretty good at 425 setting. Will pull back a bit. 👍
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350 to 400 I found seems to be the sweet spot depending on the weather outside. I actually error on the side of it being a little cooler because it cooks quickly! But when you dial it in the pizza is amazing!
 
did my first ever brisket this past week. 14lb packer. srf gold grade. made some mistakes mostly in trimming but learned a lot. followed jeremy yoder’s technique. 225 for 3 hours, then 250 for about 5 hours but really looking for bark and how much the fat gives. pull it, spread some smoked beef tallow on the butcher paper, wrap, and cook to 203 but also looking for how easily the probe penetrates the meat. pull, re-wrap (he says to spread smoked beef tallow again but i chose not to), and rest for 12 hours wrapped in a towel.

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@McLovin nice looking brisket. The biggest mistake that I see most people make is over complicating it.
 
The ribs and baked beans were amazing. My wife and 10 year old son each at a half rack which never happens. The corn had too much cheese in it - next time I’ll use about 1/6 as much.

what a perfect fathers day.
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