The Grill and BBQ thread

[Behr]

Just ordered my new Grilla Silverbac pellet grill. Thinking about taking the stainless steel lid and hopper cover to have them powder coated in Tennessee orange.

That's a great idea, that should stay one. IMO.

Love the grill, enjoy!

 

[the.one.the.only]

I need a foolproof rib recipe for an electric smoker. Best type of ribs to use, 321 method or otherwise, temp to keep the smoker, etc.

I've tried ribs just about every way I can imagine. In the oven. On the grill. In the smoker. A combination of the 3. They turn out decent, but I find myself not wanting to waste the time and money because I can get better at a restaurant. I've got a problem with that. It's the one meat I just haven't been able to get down.

 

[NEVolFan]

Just put a brisket on the RecTec... was 13.5 lbs before trimming... more like 10 lbs now. I seasoned and injected with beef stock/apple juice and let sit for ~30 hrs in fridge.

Will follow a recipe from the supplier... 250F for 4 hrs, check internal temp, when 160F wrap in foil, raise temp to 300F and pull when temp hits 190F, place in cooler for 2 hrs.

We shall see... pics to follow. This is my first attempt at brisket.

 

[VolMax]

Just put a brisket on the RecTec... was 13.5 lbs before trimming... more like 10 lbs now. I seasoned and injected with beef stock/apple juice and let sit for ~30 hrs in fridge.

Will follow a recipe from the supplier... 250F for 4 hrs, check internal temp, when 160F wrap in foil, raise temp to 300F and pull when temp hits 190F, place in cooler for 2 hrs.

We shall see... pics to follow. This is my first attempt at brisket.

Good luck! Let us know...curious how the injection works out.

I put mine on a raised rack in a foil pan with a couple of boxes of beef stock in the bottom and smoke at 225º until it hits 190º...12-16 hours. My Texas buddy says it's spot on. The remaining stock + drippings is always fun to play with afterwards for sauces and gravy.

 

[VolMax]

Got 3 lbs of skirt stake marinating for sandwiches for dinner. My kids most requested dinner. I get the Egg really hot and cook it about a minute a side.

Below is the marinade recipe from AllRecipes.com. Pretty darn good, but like everything I cook, I figure it could be better. Thought I'd post it and see what tweaks you guys would make. Thanks.

Recipe By:SweetCravings
"We use this marinade for rib steaks, but can be used for almost any cut of beef."
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste

Directions
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper

 

[doozer]

I need a foolproof rib recipe for an electric smoker. Best type of ribs to use, 321 method or otherwise, temp to keep the smoker, etc.

I've tried ribs just about every way I can imagine. In the oven. On the grill. In the smoker. A combination of the 3. They turn out decent, but I find myself not wanting to waste the time and money because I can get better at a restaurant. I've got a problem with that. It's the one meat I just haven't been able to get down.

There's no wrong way to do ribs, beside boiling them in water.

 

[Big Orange Jeff]

Just put a brisket on the RecTec... was 13.5 lbs before trimming... more like 10 lbs now. I seasoned and injected with beef stock/apple juice and let sit for ~30 hrs in fridge.

Will follow a recipe from the supplier... 250F for 4 hrs, check internal temp, when 160F wrap in foil, raise temp to 300F and pull when temp hits 190F, place in cooler for 2 hrs.

We shall see... pics to follow. This is my first attempt at brisket.

Personally, I like to get my brisket just over 200 before pulling it for a nice long rest. But that method should do fine for you.

Good luck!

 

[NEVolFan]

Personally, I like to get my brisket just over 200 before pulling it for a nice long rest. But that method should do fine for you.

Good luck!

I'm doubting my recipe a bit... seems too aggressive in terms of time. I may reduce the temp during my wrap phase and extend the time. Maybe 275F and extend the time to ensure internal temp... maybe push that from 190 to 195.

 

[CitrusCo.Vol]

Awesome. Thank you. How does the rec tec work as a grill? Like does it still get a nice sear to the meats or no? I'm really torn on which I should get.

With my Rec Tec I have only done smoking, but I have read where some people try to do a sear by removing the drip pan and lining the bottom with foil to catch drippings.

 

[Big Orange Jeff]

Baby Backs... I think I like the color.

 

[NEVolFan]

Baby Backs... I think I like the color.

Looking good... one of the best tasting for sure.

 

[NEVolFan]

Ok... 10 hours and done. I cannot deny this hits the notes for me! I changed up the temp/time a bit and pulled it at 190-193F. Let it sit wrapped fro 1 hr (could not wait longer). Will be doing more of these for sure.

 

[Big Orange Jeff]

Pork Belly, Braised and then Deep Fried, on Arugula Salad

 

[Boca Vol]

Got 3 lbs of skirt stake marinating for sandwiches for dinner. My kids most requested dinner. I get the Egg really hot and cook it about a minute a side.

Below is the marinade recipe from AllRecipes.com. Pretty darn good, but like everything I cook, I figure it could be better. Thought I'd post it and see what tweaks you guys would make. Thanks.

Recipe By:SweetCravings
"We use this marinade for rib steaks, but can be used for almost any cut of beef."
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste

Directions
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper

Looks pretty tasty to me.

 

[Boca Vol]

Baby Backs... I think I like the color.

Agree. Great color! Hope they tasted as good as they look.

Ok... 10 hours and done. I cannot deny this hits the notes for me! I changed up the temp/time a bit and pulled it at 190-193F. Let it sit wrapped fro 1 hr (could not wait longer). Will be doing more of these for sure.

Very nice!

Pork Belly, Braised and then Deep Fried, on Arugula Salad

Oh man! That looks great.

 

[VolMax]

Pork Belly, Braised and then Deep Fried, on Arugula Salad

Nice, BOJ. Care to share the recipe?

I was sure that was a Cali post until I looked.

 

[Big Orange Jeff]

Nice, BOJ. Care to share the recipe?

I was sure that was a Cali post until I looked.

Thanks, Max. That's high praise.

Don't really have a recipe. Just seasoned and braised it in hard cider and chicken stock at 300 until super tender. Then I cooled out down just to where I could cut it into one inch cubes. Then deep fried the cubes until GB&D. Made a vinaigrette for the arugula out of the rendered pork fat and some red wine vinegar.

 

[VolLee]

Got 3 lbs of skirt stake marinating for sandwiches for dinner. My kids most requested dinner. I get the Egg really hot and cook it about a minute a side.

Below is the marinade recipe from AllRecipes.com. Pretty darn good, but like everything I cook, I figure it could be better. Thought I'd post it and see what tweaks you guys would make. Thanks.

Recipe By:SweetCravings
"We use this marinade for rib steaks, but can be used for almost any cut of beef."
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste

Directions
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper

Great marinade. I usually do some variation of this. I prefer white wine vinegar instead of balsamic. Also great with some fresh lemon juice added. Addition of a little thyme is also good.

 

[ninerplaya57]

This afternoon I called up Rec Tec and after talking with them I decided to buy their pellet grill. Anyone have any suggestions on do's or dont's on it? Any recipes that you've tried that you highly suggest? Looking forward to using it and like always I appreciate all your insight and support!

 

[cali_vol]

Baby Backs... I think I like the color.

Those look perfect to me. :rock:

 

[cali_vol]

Pork Belly, Braised and then Deep Fried, on Arugula Salad

Wow! Nicely done sir!

 

[cali_vol]

Ok... 10 hours and done. I cannot deny this hits the notes for me! I changed up the temp/time a bit and pulled it at 190-193F. Let it sit wrapped fro 1 hr (could not wait longer). Will be doing more of these for sure.

Man, everyone's bringing it!

 

[Big Orange Jeff]

Those look perfect to me. :rock:

Thank you, sir.

 

[Big Orange Jeff]

Beef short ribs (for poker night) about to hit the smoke.

 

[Big Orange Jeff]

Beef short ribs (for poker night) about to hit the smoke.

With pic, this time