links_slayer
Well-known member
I don’t wrap my pork shoulders. The extra time isn’t a problem for me - though one freak shoulder stalled FOREVERRRRRRRRRRR
BBQ and Outdoor Cooking Thread
What seasoning and size? We love salmon. Thanks
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Man...all these mouth watering photos. I gotta get a pellet grill. I'm so tired of gas.
Right at a pound. Usually takes 45min to get to 145 internal. Funny enough I use Uncle Lou’s Corruption seasoning on it. Brine it in either lemon juice or teriyaki/water/garlic for an hour before.
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Not pork shoulder. I always wrap my brisket but almost never pork shoulder unless I just can’t get it to finish.
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links_slayer
Well-known member
Dear god....salmon to 145? Say it isn’t so....
Too done for ya? Ha!
links_slayer
Well-known member
only by 15-20 hahaha
125? Nice dude. Smoked Sushimi is good too.
links_slayer
Well-known member
125? Nice dude. Smoked Sushimi is good too.
med rare dude. Try it.
Will do. Wife likes her’s “done”. I’m actually a fan of sashimi so probably would like it.
I got the grill over 750 degrees and seared some ribeye steaks.. They were amazing!!
Some Beef ribs, there weren’t any leftovers
Those beef ribs looks good!!
there needs to be a watering mouth emoji
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sweet. I am g;as I saw this. I just ordered one on Thursday. It’s set to deliver on Wednesday. I’ve been craving burnt ends and have been Without a smoker now for two years. The bottom rusted through on my old one. I have been eyeing a rec tec for three years now so I finally did it. My guess is that I will never use my Weber Genesis again. I must’ve had a premonition that I was going to order one because I had an outlet installed exactly where I want to put it.
You will LOVE your new 700 “Bull”!
I have a weber Summit that I’ll still use for searing steaks or burgers at 700 but chicken and fish and almost anything else will be on the RECTEC. Super pleased with how easy it is to use and how uniformly and well it hold the set temperature.
Right now the pork shoulder is at 8 1/2 hours and the ribs are at hour 4.5.
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Seems like my Sunday tradition has become tailgater grill and a beer. I think I may keep this going after the world begins to spin again. Fajitas made with a homemade adobo marinade on deck.
As good as my Rec Tec is, I still kept my infrared grill. They'll will be times when you want to do something quick or get a quick char.
Hey guys, sorry if this has been asked before, but what resources do you guys use to make purchasing decisions etc..?
For example, are there Go-To BBQ websites you guys trust to review BBQ gear?
Lastly, for a BBQ Padawan: could you throw out some essentials I may want to consider investing in outside of a grill itself? Thank you!
For example, are there Go-To BBQ websites you guys trust to review BBQ gear?
Lastly, for a BBQ Padawan: could you throw out some essentials I may want to consider investing in outside of a grill itself? Thank you!
gr8dryv
Big Boned
Thanks again for this info. I did a little variation but the brown sugar was a great add to my usual. I used my Weber kettle, snake method for the coals. Smoked the rack and a bunch of wings for 2.5 hours, drip pan in the middle with some apple juice in it. Direct heat to the wings with a little La Choy orange glaze for a few minutes then removed and ate... loosely wrapped the ribs in foil and back on the grill indirect for 3 hours. Fell off the bone, great flavor. Pictures next time.