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Thread: BBQ and Outdoor Cooking Thread

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    Quote Originally Posted by JB View Post
    Grilled mahi mahi on the traeger with grill grates (must have for pellet owners). Rubbed with a honey garlic rub and then the sauce is 50% soy sauce and 50% Meat Mitch BBQ sauce. Amazing

    I don't eat much Mahi Mahi, but oh my, I've never though to make a 50% soy / 50% BBQ sauce. Sounds incredible.
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    Quote Originally Posted by Boone View Post
    So - my family does a huge beach trip every year. My brother, sister, and I gather our clans at Holden Beach, NC for a week. We rent a huge house and it's pretty much Iron Chef every night with my brother or I cooking for 16-20 people. We've sort of had an unofficial appetizer contest going for years. I set the bar early with bacon-wrapped quail stuffed with wild boar sausage and hot peppers (with a teriyaki marinade) and grilled. It was off the hook good.

    This year, I bought some Moulard duck tenders. I'm going to marinade them in soy sauce, garlic, sesame oil, lime juice, fresh ginger, and honey. I'm going to wrap a strip of jalapeno pepper, portabello mushroom, and green onion with a duck strip, brush with more marinade, and grill.

    Thinking this won't suck.
    I flew to Tennessee where my family rented a big house and we stayed for 3 days. I tried my best at cooking for everyone but really struggled with a lack of proper cooking tools. Do you bring the essential bits with you or does the house you rent come well equipped?

    Side note: Tennessee has no idea what a proper tri tip looks like


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    Quote Originally Posted by Nicegy525 View Post
    I flew to Tennessee where my family rented a big house and we stayed for 3 days. I tried my best at cooking for everyone but really struggled with a lack of proper cooking tools. Do you bring the essential bits with you or does the house you rent come well equipped?

    Side note: Tennessee has no idea what a proper tri tip looks like


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    That's a great question brother. The answer is 'yes' and 'no'....

    I have hauled smokers and even a quality gas grill down there. But between the BGE I have now, and a premium gas grill, they are just too big and heavy to transport. So we'll be limited to the gas grill that is set up at the beach house. If I don't like the look of that, I'll probably bite the bullet and buy a Weber charcoal grill and use that.

    It is definitely a whole different thing cooking for that many people. Nearly an all day affair if you wait to prep until you get there. I'm doing Wagyu and Wild boar kabobs the 2nd or 3rd night we are there - and I'll have the meat prepared and marinated before I even leave here to make it easier. We also do a Maryland crab night (and usually a lobster night - although my brother wants to do giant prawn instead this year) where we fly those in. It sound extravagant (and it is) but mostly we do it just so we don't have to cook a damn entree every night. My brother does a seafood Paella night - he's got a huge propane-driven Paella pan setup he uses - and that is usually off-the-hook amazing.

    I sort of look forward to the younger generation of kids taking on some of the cooking duties as we go forward. If I'm being honest, they're spoiled as hell and there are times when no matter how much I enjoy cooking, I want to say 'hey you little bastards - I did not take a week's vacation at the beach just to cook for you all!'. I haven't said it yet - but it may be coming at some point...lol...
    You ain't bonafide.


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    I love that sentiment and it passes down knowledge.

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    Smoking a couple butts for vacation next week! IMG_0114.jpg


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    My last week over the 4th with my Rectec RT680 pellet smoker.

    Wings, 275 for approx 90 minutes, then cranked to 350 for a few more minutes



    Reverse seared burger, 30 minutes at 200 and then a 90 second sear on my weber with a cast iron pan



    leftover burger with venison bacon and an egg



    Reverse sear filet, 200 until it hit an internal temp of 125. Then 90 seconds on the Weber in a cast iron pan, perfect medium rare.
    This is the best way of making great filets I've ever done and tasted!!




    You guys who have trouble with temperature swings should check out a Rectec 700 Bull out.

    They run the set temp forever and the 6 year no questions asked warranty, with the best customer service I've ever experienced
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    I know you have become their THP sales person haha, but has anybody recently talked about temp swings here?

    I know multiple people bought Grillas recently and are loving them havenít mentioned it. Others too.
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    Quote Originally Posted by USAF Ret in Wis View Post
    My last week over the 4th with my Rectec RT680 pellet smoker.

    Wings, 275 for approx 90 minutes, then cranked to 350 for a few more minutes



    Reverse seared burger, 30 minutes at 200 and then a 90 second sear on my weber with a cast iron pan



    leftover burger with venison bacon and an egg



    Reverse sear filet, 200 until it hit an internal temp of 125. Then 90 seconds on the Weber in a cast iron pan, perfect medium rare.
    This is the best way of making great filets I've ever done and tasted!!




    You guys who have trouble with temperature swings should check out a Rectec 700 Bull out.

    They run the set temp forever and the 6 year no questions asked warranty, with the best customer service I've ever experienced
    I'm getting meat sweats just looking at these pics. Looks amazing.

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    Quote Originally Posted by USAF Ret in Wis View Post
    My last week over the 4th with my Rectec RT680 pellet smoker.
    The pictures look amazing and have me starving!

    I havenít see many talk about temp swings with their various pellet grills? Recently there was some talk about keeping a gas grill on a low enough temp to cook ribs with the 3/2/1 method, but he wasnít really shopping for an alternative and just trying to make some good ribs with what he has.

    My Traeger Timberline is fantastic, and if I had not got a great deal through a friend, I would have not hesitated to buy RecTec, Grilla, Pit Boss or most any other pellet grill after doing a little research. Most of the pellet grills get really good reviews by those that own them. I guess the main reason I post this is so that anyone looking at buying a smoker knows there are a plethora of fantastic options.



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    Really not sure why I hadn't found this or tried it yet, smofried wings on the traeger. Amazing......if you haven't tried it I highly encourage you to try it.

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    Quote Originally Posted by NTXNoodler View Post
    Really not sure why I hadn't found this or tried it yet, smofried wings on the traeger. Amazing......if you haven't tried it I highly encourage you to try it.
    Do my Thanksgiving Turkey SmoFry.

    Little smoked salmon going on right now.......

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    Doing something simple - couple different kinds of pork chops on the BGE...




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    Reverse sear tri tip. So so good!






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    Looking good Nate. Did you dry brine at all or just season and go?
    Politicians and Diapers must be changed often for the exact same reason.

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