The Grill and BBQ thread

#5,152
#5,152
Fired off the RecTec... 2 each 4 lb Pork Shoulders on at 12:00.... was going to go low and slow, but decided otherwise due to time line. So, set ambient at 275F and I just wrapped them at ~160F, will let them go until meat is at 190F and then will slather them with an apricot glaze, let that set uncovered for ~15 mins. Right now the meat is at 171F.

Will make pulled pork for sammiches. Try to post a visual later.
 
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#5,158
#5,158
Tennesseefan2019 said:
I use a charcoal grill. The flavor of meat cooked on charcoal is much better in my opinion than it is when cooked on a gas grill
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100% agree. We have a basic Weber at the house we use mostly for steaks. At my workplace I have a pellet grill I use to do ribs, pork butts and so on. Thinking about getting a green egg type cooker. Would like to hear from anyone if they have an egg type unit, pros and cons of Big Green Egg vs. Kamado Joe vs. any others. Anybody got a PK360?
 
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#5,159
#5,159
RavinDave said:
100% agree. We have a basic Weber at the house we use mostly for steaks. At my workplace I have a pellet grill I use to do ribs, pork butts and so on. Thinking about getting a green egg type cooker. Would like to hear from anyone if they have an egg type unit, pros and cons of Big Green Egg vs. Kamado Joe vs. any others. Anybody got a PK360?
Click to expand...

I have a Kamado Joe Big Joe and I would not hesitate at all to buy another. I prefer cooking over charcoal also. No experience with the PK360. Kamado Joe just came out with a new line of grills.
 
#5,160
#5,160
RavinDave said:
100% agree. We have a basic Weber at the house we use mostly for steaks. At my workplace I have a pellet grill I use to do ribs, pork butts and so on. Thinking about getting a green egg type cooker. Would like to hear from anyone if they have an egg type unit, pros and cons of Big Green Egg vs. Kamado Joe vs. any others. Anybody got a PK360?
Click to expand...
Have you loved at the Weber Charcoal Summit? It's Weber's answer to the Kamado. Between the BGE and Kamado Joe, I prefer the Kamado Joe. They both work great though.
 
#5,161
#5,161
UT_VOLS13 said:
I have a Kamado Joe Big Joe and I would not hesitate at all to buy another. I prefer cooking over charcoal also. No experience with the PK360. Kamado Joe just came out with a new line of grills.
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I am leaning towards a Big Joe. Where did you get yours?
 
#5,162
#5,162
JCHateSteve said:
Have you loved at the Weber Charcoal Summit? It's Weber's answer to the Kamado. Between the BGE and Kamado Joe, I prefer the Kamado Joe. They both work great though.
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Yes I have looked online at them. Weber makes great products top to bottom but for a kamado type grill I think BGE and Kamado Joe are probably still the top two.
 
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#5,163
#5,163
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#5,164
#5,164
#5,165
#5,165
Just had a bit of this halibut steak (still have about 10 more in the freezer, caught when I was in Alaska last summer) in a poboy with mayo, tomato and pickles. Cooked on my RecTec for 1 hour at 250/275F. Good eating!
 

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#5,168
#5,168
RavinDave said:
100% agree. We have a basic Weber at the house we use mostly for steaks. At my workplace I have a pellet grill I use to do ribs, pork butts and so on. Thinking about getting a green egg type cooker. Would like to hear from anyone if they have an egg type unit, pros and cons of Big Green Egg vs. Kamado Joe vs. any others. Anybody got a PK360?
Click to expand...
I have a Big Joe and Joe Jr, love them cook on them at least 3 times a week. One of the things I noticed is the Green Egg you have to buy everything separate the Kamado Joe comes with everything you need to get started. I have never had nor used a Green Egg so I won't say anything negative about how they cook but I can tell you the Kamado Joe is great.
 
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#5,169
#5,169
volfanjustin said:
I have a Big Joe and Joe Jr, love them cook on them at least 3 times a week. One of the things I noticed is the Green Egg you have to buy everything separate the Kamado Joe comes with everything you need to get started. I have never had nor used a Green Egg so I won't say anything negative about how they cook but I can tell you the Kamado Joe is great.
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I noticed that too, looking at some videos comparing them; generally the KJ looks like a better deal though there doesn’t seem to be much difference in terms of how well they cook.
 
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#5,170
#5,170
volfanjustin said:
I have a Big Joe and Joe Jr, love them cook on them at least 3 times a week. One of the things I noticed is the Green Egg you have to buy everything separate the Kamado Joe comes with everything you need to get started. I have never had nor used a Green Egg so I won't say anything negative about how they cook but I can tell you the Kamado Joe is great.
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X2
 
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#5,171
#5,171
I've never done brisket and I'm doing one this weekend. I have a great recipe that just vaguely says "dry-rub it with salt and pepper, add a beef rub, wrap in cellophane and refrigerate...". How much salt and pepper should I use? I don't have a very good instinct for that sort of thing.
 
#5,173
#5,173
n_huffhines said:
I've never done brisket and I'm doing one this weekend. I have a great recipe that just vaguely says "dry-rub it with salt and pepper, add a beef rub, wrap in cellophane and refrigerate...". How much salt and pepper should I use? I don't have a very good instinct for that sort of thing.
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Here is the method and rub I use before putting it on the smoker. It uses a dry brine for the salt and just adds pepper to rub. It works beautifully. Just remember to half the amount of salt if you don't use kosher.

Big Bad Beef Rub Recipe
 
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#5,174
#5,174
n_huffhines said:
I've never done brisket and I'm doing one this weekend. I have a great recipe that just vaguely says "dry-rub it with salt and pepper, add a beef rub, wrap in cellophane and refrigerate...". How much salt and pepper should I use? I don't have a very good instinct for that sort of thing.
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I would just lightly coat and then next time you will know if you need more. If you put too much there is no turning back.
 
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#5,175
#5,175
n_huffhines said:
I've never done brisket and I'm doing one this weekend. I have a great recipe that just vaguely says "dry-rub it with salt and pepper, add a beef rub, wrap in cellophane and refrigerate...". How much salt and pepper should I use? I don't have a very good instinct for that sort of thing.
Click to expand...
Check out the master of brisket.
BBQ DIY: The Brisket | BBQ with Franklin
 
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