The Grill and BBQ thread

#6,203
#6,203
I ordered 80lbs. of Lump from Costco and it arrived yesterday. True to it's name it is large....can barely stuff it into my MB gravity fed. No results, yet. Will report back after a cook or 2...or if anyone has used this please jump in.

https://www.costco.com/kamado-joe-lump-charcoal-20lb,-4-pack.product.100482227.html

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#6,205
#6,205
Boca Vol said:
I ordered 80lbs. of Lump from Costco and it arrived yesterday. True to it's name it is large....can barely stuff it into my MB gravity fed. No results, yet. Will report back after a cook or 2...or if anyone has used this please jump in.

https://www.costco.com/kamado-joe-lump-charcoal-20lb,-4-pack.product.100482227.html

imageService
Click to expand...

I’ve used Kamado Joe and have also used a brand named Fogo. I prefer Fogo over Kamado Joe because the pieces tend to be larger and it lasts longer. A lot of people swear by Kamado Joe charcoal so it’s definitely not bad by any means. It could just be personal preference. Curious on your experience. Highly recommend Fogo for next time.
 
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#6,208
#6,208
Rec Tec 340 was stupid easy to assembly - just had to put the lid on; everything else was either putting something in (heat shield, drip pan) or on (grease catch). Legs fold down and up.

Easy to use though the wifi connection was a little finicky.

Did a couple frozen burger patties at the end of the initial burn in. Probably won't be doing burgers on it - not a fan of smoke flavor in burgers.

Did some boneless chicken thighs low and slow (225). Dry brined for about 5 hours with rub. Sauced at 145 and cranked to 350. Came out great. Sauce was Sweet Baby Ray Sweet and Spicy thinned with some ginger ale.

IMG_2776.jpgIMG_2778.jpgIMG_2777.jpg
 
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#6,210
#6,210
Today is like meat Christmas. Just polished off some bacon-pineapple spare ribs I picked up from the butcher along with 2 14lb butts. I also placed my first SRF order and have a brisket, short ribs, prime filets and some waygu and prime ground beef on the way. I’m thinking we will continue the trend of eating at home for a while longer.
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#6,211
#6,211
volmanbill said:
Today is like meat Christmas. Just polished off some bacon-pineapple spare ribs I picked up from the butcher along with 2 14lb butts. I also placed my first SRF order and have a brisket, short ribs, prime filets and some waygu and prime ground beef on the way. I’m thinking we will continue the trend of eating at home for a while longer.
View attachment 277088
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Boom!
 
#6,212
#6,212
OK. So, tonight I cooked the dry-aged strips shipped with the "Family Pack" from Victory Beef: Victory Beef Family Pack #1

Here's my review: The ground beef is very good. It was delivered with 10 (1 lb.) packs. We made burgers with no seasoning to get the taste of the beef. Outstanding! The Bratwurst were good. A little "Short" for buns but grilled and sliced into rings with mustard and BBQ sauce, perfect.

Now the NY Strips. They were good. Here are the pics:


Strips before.jpg

Strips after.jpg

Will I order the family pack again? Absolutely! For the price and with what you get it's hard to beat.
 
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#6,213
#6,213
Well, got my first SRF delivery today. 2 days late and with a temp of 64 degrees inside. They're refunding the charge, but very disappointing to say the least. Throwing out 11lbs of beef isn’t my idea of a good time. Mother's day steaks were also in that package.
 
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#6,214
#6,214
SRF shipments arrive frozen, but on the edge... you can tell that one more day might change all that... bummer for you, especially for Mother's Day.
 
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#6,215
#6,215
Smoked two slabs of SRF ribs and one rack of bone in pork roast... more like 5-6 chops in a rack. I made a rub from the interwebs that was really good. It was really pretty traditional and I added a dash or two of cinnamon. I think the cinnamon added a hint of sweetness that is a bit different but pleasing to the pallet.
 
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#6,216
#6,216
I am impressed with the flavor and texture of the 8 bone -in Pork Roast after smoking... tremendous flavor, might even enjoy this more than the ribs!
Photo just before closing the lid... I smoked at 225F with the extra smoke option turned on (this turns the fan on and off in cycles to allow the wood pellets to get a blast of air and then smolder... adds more smoke into the meat. Most pellet smokers are not known to be great smoking units, so this option adds a higher smoke level.
NsgEk9B.jpg
 
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