BBQ and Outdoor Cooking Thread

[TheCrest4]

You are a bad bad man


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They were pre-trimmed and marinated from Costco with Garlic pepper seasoning and they were good. You can tell the first batch got a little crispy and the next batch was damn near perfect... the Bash Brothers even tried them haha

 

[TheCrest4]

Left over plate for dinner

Added fresh jalapeños to the potato salad because they are awesome

 

[buckeyewalt]

im going to be cooking tri-tip on a traeger next week for the first time. Its a large traeger on its own trailer.

Any recommendations on temp and cook time?

I usually smoke my tri-tip at 225* for about 1/12 hours or depending on how large it is. Either way I get the internal temp to about 135*. When that happens I put the tri-tip on my gas grill(which I have already pre-heated to sear) and sear it for about 5 minutes on each side. Once off the grill I let it rest about 10 minutes before I cut it.

 

[NTXNoodler]

Rec Tec is a good grill according to all the reviews. I didn’t want to spend that much on my first pellet grill. The camp chef woodwind has the option to add a sear box, which is basically a gas grill to sear after you smoke it to cook quickly. That might be the best of both worlds. I think they are similarly priced.


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I was looking at a bull for a bit after we house sat for some friends. He had just bought a treager pro 34 and I had never used jt. He said do all you want with it. Over a few days I smoked a small brisket, whole chicken and burgers, all great.

I ended up going with Traeger Silverton (Costco) and we love it so far (way cheaper than the bull). Did the first rack of ribs on it a few weeks ago and they were terrific, great smoke ring for my taste.

I have been recruited to do a brisket and pork shoulder for a party in a few weeks so might need to squeeze a practice run in before.

Food porn because...ya

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[TheCrest4]

I was looking at a bull for a bit after we house sat for some friends. He had just bought a treager pro 34 and I had never used jt. He said do all you want with it. Over a few days I smoked a small brisket, whole chicken and burgers, all great.

I ended up going with Traeger Silverton (Costco) and we love it so far (way cheaper than the bull). Did the first rack of ribs on it a few weeks ago and they were terrific, great smoke ring for my taste.

I have been recruited to do a brisket and pork shoulder for a party in a few weeks so might need to squeeze a practice run in before.

Food porn because...ya

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Ribs look really tasty man! Well done

 

[GolferGal]

I have two racks of ribs in the fridge that will be cooked up tomorrow. Seeing all your awesome pictures made me want to get cooking again. With all the travel, I haven't been able to cook, but I finally went shopping and can't wait to get cooking again.

 

[TonyB]

I am going to pick up a Brisket Flat to make tomorrow. I usually do a full packer but most of my friends are out of town this weekend and that's too much for 2 of us.

 

[Nicegy525]

I usually smoke my tri-tip at 225* for about 1/12 hours or depending on how large it is. Either way I get the internal temp to about 135*. When that happens I put the tri-tip on my gas grill(which I have already pre-heated to sear) and sear it for about 5 minutes on each side. Once off the grill I let it rest about 10 minutes before I cut it.

sounds delicious but that wont work for me. All I have to cook on is the treager at work, unless I bring the webber kettle from home which is how I usually cook them.

 

[mielke101]

I have two racks of ribs in the fridge that will be cooked up tomorrow. Seeing all your awesome pictures made me want to get cooking again. With all the travel, I haven't been able to cook, but I finally went shopping and can't wait to get cooking again.

You normally do 3-2-1 or that type of smoke for the ribs?


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[NTXNoodler]

You normally do 3-2-1 or that type of smoke for the ribs?


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That's how I do it

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[GolferGal]

You normally do 3-2-1 or that type of smoke for the ribs?


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I have done the 3-2-1 and I have just left them on the pellet grill the whole time without wrapping. I like both options. I think tomorrow I’m going to do the 3-2-1 because it’s been a while since I have cooked them that way.

 

[mielke101]

I have done the 3-2-1 and I have just left them on the pellet grill the whole time without wrapping. I like both options. I think tomorrow I’m going to do the 3-2-1 because it’s been a while since I have cooked them that way.

Cool just curious, I’ve done both as well, looking forward to some pics!


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[GolferGal]

Cool just curious, I’ve done both as well, looking forward to some pics!


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Since the pellet grill doesn’t impart a ton of smoke flavor I stopped doing the 3-2-1 but since it’s been a while I kind of want to give it a try again to see if I notice a difference.

I have a new rub and some new sauce I want to try as well.

 

[mielke101]

Since the pellet grill doesn’t impart a ton of smoke flavor I stopped doing the 3-2-1 but since it’s been a while I kind of want to give it a try again to see if I notice a difference.

I have a new rub and some new sauce I want to try as well.

I do a little amateur competition and my team have 2 pellets, one traeger and on pit boss and for competition we do the 3-2-1 and have gotten great smoke flavor/rings


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[GolferGal]

I do a little amateur competition and my team have 2 pellets, one traeger and on pit boss and for competition we do the 3-2-1 and have gotten great smoke flavor/rings


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That’s one of the reasons I love the pellet grill. I don’t like an overwhelming smoke flavor so I love that it gives some smoke but not too much and still gives a pretty smoke ring.

That’s cool you do amateur competition. We need to see more pics of what you make.

 

[mielke101]

That’s one of the reasons I love the pellet grill. I don’t like an overwhelming smoke flavor so I love that it gives some smoke but not too much and still gives a pretty smoke ring.

That’s cool you do amateur competition. We need to see more pics of what you make.

For sure! Hopefully this week allows, 2 jobs and 3 kids it’s hard!


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[gmiller598]

BBQ & Smoking Food Thread

BBQ & Smoking Food Thread

Just started a 8 lb pork shoulder for tomorrow’s dinner on the Big Green Egg. 225 for the next 16 hours or so.


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[TheCrest4]

I have two racks of ribs in the fridge that will be cooked up tomorrow. Seeing all your awesome pictures made me want to get cooking again. With all the travel, I haven't been able to cook, but I finally went shopping and can't wait to get cooking again.

Ribs are pretty easy and there is so much you can do with them. They were the first item I tried when I got the Weber Smokey Mountain. They turned out great. Can’t wait to see what they look like!

I have more wings to smoke for today!!

 

[TheCrest4]

Stared raining last night just as I was going to fire up the smoker. So I made my own KC BBQ sauce...

Also got this bad boy from Amazon yesterday

 

[NTXNoodler]

Ribs are pretty easy and there is so much you can do with them. They were the first item I tried when I got the Weber Smokey Mountain. They turned out great. Can’t wait to see what they look like!

I have more wings to smoke for today!!

Ribs are my favorite thing to do, easy and quick.

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[GolferGal]

Ribs are pretty easy and there is so much you can do with them. They were the first item I tried when I got the Weber Smokey Mountain. They turned out great. Can’t wait to see what they look like!

I have more wings to smoke for today!!

The ribs are rubbed. I’m doing one rack of baby backs and one rack of St. Louis

 

[GolferGal]

Stared raining last night just as I was going to fire up the smoker. So I made my own KC BBQ sauce...

Also got this bad boy from Amazon yesterday

Instant read thermometers are awesome, I use mine all the time. Good looking sauce. That's the one thing I still have not tried, making my own sauce. I make my own steak sauce, but never BBQ sauce.

 

[TheCrest4]

The ribs are rubbed. I’m doing one rack of baby backs and one rack of St. Louis

Yum! Did you do the same rub on both?

 

[TheCrest4]

Instant read thermometers are awesome, I use mine all the time. Good looking sauce. That's the one thing I still have not tried, making my own sauce. I make my own steak sauce, but never BBQ sauce.

Tasted good but the test will be when I put it on food. It really was easy to make but I had to find a lot of ingredients that I didn’t have

 

[GolferGal]

Yum! Did you do the same rub on both?

No, they are different rubs, but similar in color. The one on the baby backs is a little bit of a sweeter rub then the other one. My new thing is rib glazes, I love them, so I finish the ribs with a sweet/spicy glaze.