The Grill and BBQ thread

#6,126
#6,126
volmanbill said:
These are mouthwatering.
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Thank you! They're so good.

It's kinda time consuming but so worth it. I pull back the skin and season the meat with salt, pepper, garlic, Montreal chicken seasoning, Kick'n chicken seasoning, and cayenne pepper. Then pull the skin up and season the skin the same.. Been grilling at 225-250° degrees for around 1.5 hours.


I've tried grilling hotter but skin gets stuck to the grill and not as juicy.
 
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#6,129
#6,129
LIvol said:
What kind of rec-tec? Been reading alot about it and it sounds awesome
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I bought mine years ago so it was a bit cheaper and a little bit different but this is the equivalent to what I have. When I bought mine they gave me a great deal on the mini version as well so I got that too. I will tell you that the mini version is tiny. It wouldn’t even fit a half pan in it. I love how big my other one is. I know they sell another one in-between the mini and big one. My personal preference would be get the big one anyway. I’d rather spend the extra money and have the extra cooking space than spend a little less and wish I had. With that being said I cook a lot and for a lot of people. Not sure your situation.
RT-700 Wood Pellet Grill
 
#6,130
#6,130
volmanbill said:
What does everyone have on tap for the weekend?

I have an order for a prime rib in, but won't know until tomorrow if I actually get it. If not, there's a brisket waiting in the wings.
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why not just go to Kroger and get a rib roast on sale for 6.99 a pound.
 
#6,131
#6,131
volmanbill said:
I had the same issue to the point the MB wouldn't let me start it. Found a tip online and "gently" took a blowtorch to the area where the tube comes in, bottom/back. I never had a problem after that. Prior, the probe stopped working, but that was a good excuse to buy a better setup.
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We haven’t had any trouble with my sons MB yet. Maybe depends on the model. He has the 40”. Model that has a glass inserts in door but not full glass door and not Bluetooth. I read all kinds of reviews on it and was skeptical but we’ve used it quite a bit since He got it in November. No prob with it so far. The only time I blow a fuse is when air fryer is running at same time. Both in same circuit.
 
#6,132
#6,132
ninerplaya57 said:
Agree with this 100000%. If you have the look in window on the masterbuilt electric smoker you won’t be able to see into it after the first smoke and cleaning it is a b*tch.
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Nah. We just wipe it off when it’s heating up and steamy.
 
#6,135
#6,135
LIvol said:
Thank you, it is my 40th bday and my wife has been open to getting me something nice. Like I said I am looking for something very easy to get started and then I look to hone my skill and become better and more educated..

Anyone recommend a pellet smoker?
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I got my first one a couple years ago, a RecTec and I love it. It has always stayed at my workplace/warehouse so not used all that much until recently. The last 3-4 weeks I’ve been staying 24/7 at work so I can keep the business going without a daily commute (and total social distancing, being by myself on 5 acres at the end of a dead-end road). Now I am using it almost everyday. Just threw some chicken thighs on there a little while ago. But I’ve done a few pork butts, ribs, brisket, and recently a 10 lb turkey my wife had in our freezer at home and it was a big hit with the troops (2 kids home from college). Anyway the RecTec is well-built and I would buy it again.
 
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#6,138
#6,138
Saw a lot of places listed to order beef, etc.

Another good one locally that ships from the Plateau outside Cookeville. All Wagyu. They are always at the Farmers Markets around town.

Victorybeef.com


Another one that does pork and poultry is Underground Farmers in Sparta, TN. They are at local market stands, and pick up only right now, but appear to be working on setting up shipping. I have bought from Underground. Their chicken sausages are outrageous. Best I've ever eaten. As well as the chickens. totally different flavor profile than store chickens. If you are close enough to Sparta to make a trip or stop passing by, they are worth it.
 
#6,140
#6,140
Not a fan of pellet grills/smokers. I have a couple of friends that swear by them and they love them, which is fine. One of the guys does competition cooking and has won several awards. He says he will never use a pellet grill/smoker in competition because there is always this underlying artificial taste that judges look for (which is exactly why I don't like food that comes off of them, because I taste it too). I can't describe it, but it's there and I can tell immediately if it's come from pellets.
 
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#6,141
#6,141
OK Folks. (I will cut and paste this in the Dinner thread too. Complete coverage). This is a preemptive strike on what is coming soon. Outside Cookeville, and near my office out in Baxter lies Victory Beef in Bloomington Springs. For those of you that like ordering online beef, check them out. Tell them that local guy that came out and got that brisket said to buy from them. All Wagyu. All grass fed. All grass finished. No grains. Ans surprisingly decent prices. Stopped by there today to see what he had. Has everything. Ships anywhere.

I left with a 12 LB Wagyu full brisket that is going in the smoker this weekend, if not tomorrow. Also left with some really nice looking dry aged Wagyu short ribs, and Wagyu ground meat. Will be going back for some Tomahawks. For you Italian cooking chaps, he even had dry aged Osso Bucco. This will be my first shot of Wagyu running over my taste buds. I hope its good cause these are 100% grass fed and finished. No marbling or flavor alteration you'd get in grain finished cattle.

Stay Tuned.
 
#6,142
#6,142
GVF said:
OK Folks. (I will cut and paste this in the Dinner thread too. Complete coverage). This is a preemptive strike on what is coming soon. Outside Cookeville, and near my office out in Baxter lies Victory Beef in Bloomington Springs. For those of you that like ordering online beef, check them out. Tell them that local guy that came out and got that brisket said to buy from them. All Wagyu. All grass fed. All grass finished. No grains. Ans surprisingly decent prices. Stopped by there today to see what he had. Has everything. Ships anywhere.

I left with a 12 LB Wagyu full brisket that is going in the smoker this weekend, if not tomorrow. Also left with some really nice looking dry aged Wagyu short ribs, and Wagyu ground meat. Will be going back for some Tomahawks. For you Italian cooking chaps, he even had dry aged Osso Bucco. This will be my first shot of Wagyu running over my taste buds. I hope its good cause these are 100% grass fed and finished. No marbling or flavor alteration you'd get in grain finished cattle.

Stay Tuned.
Click to expand...

I have checked out their website and will definitely place an order. Someone mentioned them earlier in this thread. It may have been you.
 
#6,143
#6,143
UT_VOLS13 said:
I have checked out their website and will definitely place an order. Someone mentioned them earlier in this thread. It may have been you.
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No. I knew of them after stumbling ccross their website last year, and they are only 5 minutes from my office, and 10 from the house. Someone else must have tried them.
 
#6,144
#6,144
Im getting a pellet smoker here soon. Are there any websites you guys frequent for recipes/ideas/how to guides?
 
#6,148
#6,148
GVF said:
No. I knew of them after stumbling ccross their website last year, and they are only 5 minutes from my office, and 10 from the house. Someone else must have tried them.
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Going to give Victory a try. Will report back.
 
#6,149
#6,149
Smoked a 2 pound chub of bologna this morning and had bologna sandwiches for lunch. Basted it with mustard and used a spicy dry rub. Used a mix of hickory and Jack Daniels oak wood.
 

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#6,150
#6,150
Kroger had their pork butts on sale at $1.99lb this week. By the time I got there they only had two left with the bone in. 12 hour smoke.
Made some tacos after shredding it and adding my barbecue sauce that had cheese, red onion, cole slaw, hot banana pepper rings, my homemade mango habanero sauce, and a fresh squeezed lime over each one. Brown sugar and bourbon baked beans didn't make the plate before I took the picture.

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