BBQ and Outdoor Cooking Thread

[SVonhof]

No, I did not.

Had them on the grill for 6 hours, and then finished them for the final 2 hours in the pan w/ a light marinade. Had some great crisp bark to it, that was fantastic.

Nice. Glad to hear it worked out (sounds like) better and easier than you expected.

I have heard some people with pellet poopers complain about lack of bark or smoke flavor. I do know that Mad Scientist BBQ has done a lot of work on trying to get the same kind of results on a pellet pooper as his traditional stick burners, so maybe check him out on Youtube.

 

[War Eagle]

Nice. Glad to hear it worked out (sounds like) better and easier than you expected.

I have heard some people with pellet poopers complain about lack of bark or smoke flavor. I do know that Mad Scientist BBQ has done a lot of work on trying to get the same kind of results on a pellet pooper as his traditional stick burners, so maybe check him out on Youtube.

I'll give him a watch, for sure.

I did a nice marinade then rub on the pork before putting it on, resulted in some nice crispy/charred pieces that mixed well when it was all pulled apart.

 

[Par5zN2]

We recently visited our son who recently relocated to Dallas. While there my wife did some cooking with his indoor Ninja Grill, the 301 model. She loved the ease of it and has asked Santa for one.

Santa does not like buying practical gifts but is making an exception this year.

So yesterday, I came across an infomercial about the Ninja Woodfire Outdoor Grill. This thing seems like it has some potential. Is anyone here using one, or have advice about one?

 

[USAF Retired]

Got some ‘pig shots’ on the Recteq today.

Andouille sausage wrapped in bacon

Piped in cream cheese with a good southwest rub and diced jalapeños

We’ll see in about 90 minutes

 

[AuzzieMatt]

Got some ‘pig shots’ on the Recteq today.

Andouille sausage wrapped in bacon

Piped in cream cheese with a good southwest rub and diced jalapeños

We’ll see in about 90 minutes View attachment 9230318

??? Where's the finished results?

 

[War Eagle]

Got some ‘pig shots’ on the Recteq today.

Andouille sausage wrapped in bacon

Piped in cream cheese with a good southwest rub and diced jalapeños

We’ll see in about 90 minutes View attachment 9230318

??? Where's the finished results?

Agreed, pics of these are needed. They look amazing.

 

[USAF Retired]

Sorry guys, we munched them before we took pictures. Definitely doing this again, they were fantastic

??? Where's the finished results?

Agreed, pics of these are needed. They look amazing.

 

[War Eagle]

Sorry guys, we munched them before we took pictures. Definitely doing this again, they were fantastic

It happens! I bet they were great!

 

[jbuck31]

Got some ‘pig shots’ on the Recteq today.

Andouille sausage wrapped in bacon

Piped in cream cheese with a good southwest rub and diced jalapeños

We’ll see in about 90 minutes View attachment 9230318

I have these on my list of things to try, hearing they were delicious will definitely expedite that decision!

 

[USAF Retired]

I have these on my list of things to try, hearing they were delicious will definitely expedite that decision!

Buddy made them yesterday and said he really liked them too

 

[USAF Retired]

Got a 10:30 tee time then this spatchcock turkey is going on the Recteq

 

[USAF Retired]

Done

 

[War Eagle]

Done View attachment 9230934

That looks phenomenal. I am going to try my hand at one this weekend.

 

[USAF Retired]

That looks phenomenal. I am going to try my hand at one this weekend.

Thanks!

It’s so easy to make them so good. I just used a binder of olive oil and poultry rub…then smoked it to 165°

 

[echico]

Spatchcock is the way to go. Cuts cooking time down and you don't have to babysit it to keep the white meat juicy

 

[Bus]

 

[USAF Retired]

View attachment 9230948

Love that!!!

 

[USAF Retired]

Prepped a little prime rib that’ll go on the Recteq Saturday

 

[War Eagle]

Prepped a little prime rib that’ll go on the Recteq Saturday View attachment 9231364

What’s that bad boy covered in?

 

[USAF Retired]

What’s that bad boy covered in?

4 sticks of butter(salted)
2 big table spoons of Minced garlic(I use the stuff that comes in a jar pre minced)
Rosemary
Thyme

Last time, I left it in the fridge a week and it was fantastic

 

[Joshnoble01]

4 sticks of butter(salted)
2 big table spoons of Minced garlic(I use the stuff that comes in a jar pre minced)
Rosemary
Thyme

Last time, I left it in the fridge a week and it was fantastic

How much of the flavor gets into the meet? Making a prime rib for Christmas day. Thinking about trying this.

 

[USAF Retired]

Forgot. I put a good amount of Montreal Steak Seasoning over when I put it on the smoker

500° for 5 minutes per pound

300° until it hits 125°-130°

What’s that bad boy covered in?

How much of the flavor gets into the meet? Making a prime rib for Christmas day. Thinking about trying this.

 

[RatFink]

Prepped a little prime rib that’ll go on the Recteq Saturday View attachment 9231364

Interesting - I am curious to hear if this will prevent smoke penetration to the meat.

 

[echico]

I'm interested in this but for a household of 2 it seems like overkill.

Mammoth Vertical Pellet Smoker

www.grillagrills.com

 

[Raiderboost]

Nice. Glad to hear it worked out (sounds like) better and easier than you expected.

I have heard some people with pellet poopers complain about lack of bark or smoke flavor. I do know that Mad Scientist BBQ has done a lot of work on trying to get the same kind of results on a pellet pooper as his traditional stick burners, so maybe check him out on Youtube.

One of the guys I golf with did a few briskets a couple months ago and they had an amazing bark. I was talking to him and he said you can't get the bark like that on the pellet smokers because they are indirect heat. I'm not an expert but just going on what he said.